Blank~ish Journal Swap

I have been day~dreaming about this swap for months! I thought it would be a blast to create a blank-ish journal for Art Unraveled, some place to keep notes and contact info for all the great people you'll meet. I suspect we'll need a spot for Moo Cards too!! LOL

Here are the details: I'm looking for a group of 25, if there are more we'll have two groups.

Working with an 8 1/2 x 14 sheet of 110 Lb. paper create a background or border on both sides. This could be paint, collage, stamps or any flat mixed-media. It could be ruled or not, you could include pocket/s on one page. They could all be the same or different. These pages will be folded in 1/2 so leave a space in the center. Each page you create will make 4 pages for the recipient. Include an inspirational or art-related quotation or journal prompt. Keep it loose and fun, leave enough room for the recipient to journal on the page.
These should be quick and fun. When you get your pack back you can bind them any way you wish.

Sign up by March 10th, mail by April 20th. If you have any questions or want to join the fun email me directly, Swright426@aol.com

Easy Spiked Chocolate Truffles

These candy-like no bake cookies are quick, easy and impressive and almost any of your favorite liqueurs may be used to make them. You will be amazed how many people will ask you for the recipe!

I am always loading art here...So my other great love is being a foodie and I love to cook. So in honor of yesterday being Valentines' Day. Go make some easy truffles. I scanned a pic from the cookbook I got it from.

Dawn’s Easy Spiked Chocolate Truffles

2 ½ cups finely crushed “Nabisco Famous Chocolate Wafers” (about 45 wafers)

1 cup sifted powdered sugar

1/3 cup your favorite Liqueur (Amaretto, Frangelico, Nocello, Baileys,
Grand Marnier or Kahlua)

1-2 tablespoons water

2 packages of Almond Bark Candy Coating (one White and one Milk Chocolate)

*Optional : 1 cup finely crushed nuts corresponding to the liqueur (hazelnuts, almonds, pecans, pine nuts, walnuts)

Crush the Nabisco Wafers finely in a food processor or blender. In a large mixing bowl stir together the crushed chocolate wafer crumbs, chopped nuts, powdered sugar, and liqueur. Add enough water so crumbs hold together. Shape mixture into 1 inch balls. Place on waxed paper-lined cookie sheet. Refrigerate for 30 minutes or until firm. Melt Almond Bark Candy Coatings separately and according to directions in large pyrex and the microwave. With two spoons shift the refrigerated truffles back and forth to cover completely. Use a slotted spoon to remove them from the coating and place back on waxed paper. Garnish with opposite color coating with the tip of a knife or spoon thinly drizzled back and forth in a zigzag pattern. Refrigerate again till firm. *As an optional easier decoration you can use one candy coating and dot the top with finely crushed nuts or candy sprinkles. ~DSB