Intro to Computer Graphics

Hi Blogging world.

I decided for this post to share with you something that I am taking a class in right now: Computer Graphics.

Now, honestly I really wanted to take this class to raise my GPA (you know, easy A). I also wanted it to be more like making cute graphics for stickers and banners and such; but, I found myself really challenged to delve deeper and create some really beautiful pieces of art.

Easy abstracts

The software we are using is called Bryce. It is completely free. So anyone can create wonderful things. There are lots of tips and tricks to use when creating your "world," but anyone can pick it up.

For now, I'm going to start by suggesting you download the link, either version 5.5 or 7 are great programs. Any post I make will be made with the 5.5 version since 7 still has a lot of kinks being worked out on it.

More complex architecture

I will try my best to share with you the education I am paying for :) And if I confuse you, then you can always check out the Bryce tutorials anytime. Here's hoping!

Spice Shortbread Sticks (try saying that 5x fast!)

I found the recipe for these cookies in an old Pillsbury Cookies and Bars book I found at my moms. I thought I would try them out, I haven't made these before and look yummy. I was in an Autumn type of mood and wanted something warm and "dunkable" for my morning coffee or apple cider.

I don't post everything I make, especially if I didn't make it up, but these were so darn good and easy I had to share. They are really like a comfort food to me, I eat one bite and I feel all warm and cozy.

These are great mailed Christmas cookies

Sugar and Spice Shortbread Sticks

This recipe has been modified to suit my baking process

Cookies
3/4c brown sugar
1 c unsalted butter, softened
1 tsp vanilla
1 egg
2 3/4 c all purpose flour
3/4 tsp apple pie spice (OR 1/2 tsp of cinnamon, 1/8 tsp each of ground cloves and nutmeg)

Haha, looks professional and wasn't even staged!

1. In a large bowl, combine sugar and butter, cream. Add vanilla and the egg, mix until light and fluffy. Add flour and spices, mix until a dough forms. Wrap in plastic wrap; refrigerate about an hour.
2. Pre-heat oven to 350F. Take a piece of wax paper and lay on a flat surface, lightly flour. Cut dough in half and roll out on half to a 12x6- inch rectangle. Use a 1-inch ruler, and rock slightly to the right to make impressions in the dough all the way across. Cut the dough down the impression lines with the back of a knife. (Cut the cookies in half lengthwise to get 3-inch cookies instead of 6-inches if you'd like) 
3. For a well shaped stick, use the flat side of the ruler to straighten the sides of the dough. Use it as a guide to cut the rectangle neatly, in half, or to make sharp edges. Dip a spatula in flour and carefully place sticks 1/2 inch apart on ungreased cookie sheet.
4. Bake for 12-15 mins or until edges or slightly light golden brown. Immediately remove from cookie sheet and cool on wire racks completely. 

Glaze
1 1/2 c powdered sugar
1/4 tsp cinnamon, 1/16 both cloves and nutmeg, 1/2 tsp chai vanilla spice (optional)
3 tbl apple juice or water

1. When cookies are completely cooled. Blend all glaze ingredients together until smooth and you reach a desired glaze consistency (runny, think like molasses). Spread glaze on tops of cookies. Let glaze stand and set before storing.

This is cleaned out candle jar

Under the Sea Salad

I can't believe I haven't shared this recipe with everyone yet! It is the most popular dish I have ever taken to a potluck and friends are e-mailing me all the time asking "what did you call that delicious Jell-o dish again?"

Don't be fooled by it's strange appearance, this Jell-o salad is sweet and refreshing on hot days. Its strange look and layers have people asking you, "What is this?" But, after one bite I can guarantee they'll be asking for the recipe or headed for seconds!

Under the Sea Salad  
The salad is supposed to look like the ocean. Green waters underneath, shells with "pearls" and foam waves on top.

2 6oz boxes of Lime Green Jell-o (Sugar Free is OK)
2 boxes of cream cheese
1 Lg can of Pear Halves
1 jar of maraschino cherries
Refrigerator room, 4 c measuring bowl, sheet cake pan, electric mixer

I ate the cherry out of this one before the picture :)

1. Take cream cheese out to let set to room temperature. Make one box of Jell-o according to the package, making sure the Jell-o is completely dissolved. Pour into a 10"x14"x1.5" cake pan (if the pan is metal it will keep the Jell-o colder longer).
2. Open can of pears and reserve juice (approx 1-1.5c), gently place one cherry in the pit of each pear and place face down in the warm Jell-o. 
3. Place in the fridge and allow to firm up 3 hours, you want the Jell-o to stand up, but still be a bit tacky on the top.
4. In a large bowl or stand up mixer, place in both cream cheese blocks. Mix a few seconds with beaters or the whisk attachment (I do not recommend that you do any of the mixing by hand, as you will end up with chunks of cream cheese and not the nice look you'd want). Add the pear juice, whisk. Mix your remaining Jell-o box with 2 cups of hot water and dissolve well, then slowly pour into the cream cheese mixture. Whisk or beat the liquid until the cream cheese breaks up into little circles and starts to look "foamy," about 2 minutes.
5. Pour mixture over the pre-made Jell-o and place back in the fridge. Let salad set for about 4 hours. 
6. Cut into 3 inch squares and serve!

See the "sea and foam"?

*Note: If you decide that you don't want to use Lime flavor, I highly suggest you try this with other strong flavors that would pair well with cream cheese and fruit. I have tried this recipe with Strawberry Jell-o and it was really good too. But, I usually stay pure and true to the Lime. 

I like my "sea" green.