Delightfully Delicious!

Today's card uses one of my favorite techniques - watercoloring. I used Stampin' Up!'s watercolor paper and an aqua brush from Michael's (pack of 3 for $6.99). I stamped my image from one of the new Stampin' Up! sets, Always in My Thoughts (111562), in VersaFine Onyx Black ink (I buy my VersaFine from Our Daily Bread Designs). Then I spritzed my paper with water and began coloring/painting, using dye ink pads and reinkers from Stampin' Up! The sentiment is just brushed with a couple of strokes of different color to match the flowers and pot.

I used my Scor-Pal (also purchased from Our Daily Bread Designs) to score a little frame around the main image. The Cuttlebug embossing gives a nice texture, along with the distressed edges of the cardstocks and the Cheesecloth background stamp (Stampin' Up!). The Silver Hodgepodge Hardware is my favorite from Stampin' Up! yet (and I loved the Antique sets that are retired!), as it has such neat designs (see the brad in the corner). The ribbon is retired Wild Wasabi, and one end is attached in the little sentiment frame, while the other is attached to one layer of the card. I used Copic C-1 for the shadow underneath the flower pot. The inks I used were Elegant Eggplant, Marigold Morning (retired), Barely Banana, Certainly Celery and Wild Wasabi (retired). Designer paper is from the Old World MatStack by DCWV.

And now for some food! :)

This is a good recipe from the Joy of Baking. There are so many yummy delicious apples out there right now, and this is a perfect recipe for a fall day! I have also listed metric amounts for my international readers! Enjoy! Let me know if you tried it and what you think!

Tart Apple Crisp (or Crumble)

Filling:
2 1/2 pounds (1.2 kg) or 6 cups Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch (2.54 cm) chunks)
1 cup fresh blackberries or raspberries (optional- but this is the best part almost!)
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons (40 grams) white granulated sugar

Topping:
1/2 cup (65 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons (84 grams) unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats (NOT instant)
1/3 cup (40 grams) chopped walnuts or pecans (I don't put these in as I don't like nuts!)

1. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make 8 individual ramekins.) Set aside.

2. For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.

3. For Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.

4. Bake for approximately 30-40 minutes (20 - 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving. Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving. Makes 4 servings.

Thanks for stopping by today!