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I want to travel to France! For The adventure, and of course (actually in the first place) for the food, for the pastries. Traveling is currently a no go because of Covid 19, but we can still travel in our art!
All through the process of illustrating this, I have been craving croissants and pain au chocolat, and I still do!
These are the perfect breakfast treat and so easy to make. I love to serve them with maple syrup, but you could have them with whatever topping you like. To add extra flavour to the batter you could stir in some blueberries or chocolate chips!
30 years ago a little girl with wild red curls flung sprinkles and red hots all over a cookie tray and was filled with pride at her creations. Every year since, her friends and family have looked for these cookies in the mail on holidays. This melt-in-your-mouth sugar cookie recipe has been in my family since the 80's, and I'm thrilled to finally have the illustrative skills to share it with the world.
You can never go wrong with these classics during the holidays, and decorating them is the best part! These cookies can be used with any of your favorite cookie cutter shapes and whatever frosting and sprinkles you choose, making them perfect for any occasion!
The name “Sinkers and Swimmers” was used to describe
whether the dumplings had risen (as they should), to the top of the water or stew, or sunk to the bottom. A good “Swimmer” is light and filling at the same time.
This recipe was often used in my family to feed farm workers who were often hungry. The dumplings were cheap to make and made a stew more filling.