Sweet Pencil

rose

Amanda Appiarius — Fri, 18 May 2012 04:02:55 +0000

inspired by a photograph I found on pinterest that I can not find the original source of. Great photography though!

hail, queen of icing rosed, the cupcake fairy

Amanda Appiarius — Thu, 10 May 2012 02:39:34 +0000

I’ll keep this short and sweet. I LOVE CUPCAKES. So I drew this cupcake queen, fairy, girl. She’s pretty cool, hanging out in front of that bakery there – blessing it with her sprinkles and bottomless supply of pink frosting. What if you could grow pink buttercream instead of hair? That would be kinda gross, but I bet if you were a little girl, that sort of thing would be undeniable awesome. Oh, and it would be calorie-less – since it’s magical and stuff.

If you want to read about my favorite cupcake places in the U.S. go to my food blog here! : butteryaffair.com

feeling a bit patterny

Amanda Appiarius — Thu, 10 May 2012 02:32:24 +0000

This girl loves her patterns and her airplanes. Am I feeling ready to travel? Whisk me off please.

I outfitted this girl in my company’s very own sneakpeeq style : clothing, iphone case + necklace! haha. Funny what inspires you…
Anyway…this is just a bit of a sketch + me getting in the full swing of drawing again. Yey!

brenda’s french soul food : brunch

Amanda Appiarius — Mon, 12 Mar 2012 20:46:46 +0000

Beignets : Granny Smith Apple, with cinnamon honey butter and Chocolate, with molten Ghirardelli. I preferred the chocolate – rich, creamy, hot and oh so sinfully gooey. Don’t even compare it to a chocolate filled donut.

Croque Monsieur – Baked ham & gruyère with béchamel sauce on sliced sourdough. Sauce gluttony.

Cream biscuit. My Irish friends were a wee bit confused about the idea of calling a biscuit creamy – isn’t it just a scone? Nope – it’s a creamy biscuit, flaky, buttery beyond allowance, and melty in your mouth. Best biscuits I’ve ever had! You Red Lobster goers have no idea what you are talking about.

Benedict : Two poached eggs on cream biscuits with creole hollandaise, & Molasses Ham. I though this looked a little weird – but Josh said it was good!

French Toast : Three thick slices of cinnamon-battered brioche – with butter pecan sauce.

No, I did not order all of this food for myself! This past week was GDC (a.k.a invasion of the video game/music nerds! my favorite type of boy). I made friends with some awesome Irish guys, super nice Swedish guys and mucho more. I had so much fun! and the best part? All of them were foodies – hehe – lots of eating! Brenda’s was our first good eat together and there was tons more to follow (sadly not all resulted in pictures due to dark restaurants etc.). Anyway, I recommend Brenda’s!! Very good! Make sure you get a creamy biscuit.

me : a.k.a. the ice cream monster

Amanda Appiarius — Sun, 11 Mar 2012 05:26:27 +0000

I am a foodie artist living on the highest of hills in beautiful San Francisco. I savor detail, drink color, devour scents, and love eating. I have a deep rooted love for horses, their gorgeous power and soulful eyes. I enjoy garlic noodles, cupcakes, fig smoothies and oh so much more. Food and horses aside – illustration is the backbone of my life. It is my ultimate escape into mindful concentration – I can disappear into lines and feel truly part of something even if it ends up just being a portrait of a cute dog.

Though I still illustrate for fun, I am currently the lead designer at Sneakpeeq, an e-commerce site with gamification and wonderful discovery capabilities. We promote and support smaller brands – come discover something new (Spirithoods is my new favorite sneakpeeq brand!)

Sweet Pencil is me, Amanda with a drawing utensil, ready for action. While I have a full-time job, I still have plenty of time for freelance illustration. I have a strong passion for small detail and line art. I love curves, flowing shapes and pastel colors. Sweetpencil is also my way of taking note of the things I love and my wonderful everyday life -food and art being the main themes! I plan to venture into a more adult world of cooking, leaving the college boxed foods behind and I’m striving to advance my art, step outside of my box, and perfect “my style”.