Sunday, April 5, 2020

Some Bunny Loves You

This little bunny is from Technique Tuesday.  I had bunnies and dragonflies and flowers left over from the cards I made for the February release, so I put together a quick card.
I also haven't used my corner rounder in years - do you use yours much anymore?  That used to be a must have in card making.



I didn't make many Easter cards this year, nor have I sent any out.  It's been a rather strange season and I feel off schedule...who am I kidding, I have no schedule at the moment!  I feel like all I do is cook and clean and clean and cook and clean. 
I love having everyone home, my heart is so happy, but I'm out of practice with this cooking thing!




The images are colored with Copic markers and the pink line is Tattered Rose ink blending with Distress Oxide ink.  That piece was left over from a project gone wrong, but it worked perfectly on this one. You should see my garbage can this week...I can't focus to save my life! *Ü*  
Can I tell you what IS making me happy with all this scary pandemic news?  Seeing all the sign language at news briefings.  It is so important that everyone have access to the latest and I am ever so grateful for all the interpreters out there! 

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Friday, April 3, 2020

Sleeping Baby Stamp Set Onesie Card

Today I am up on the Picket Fence Studios blog with this cute little onesie baby card.  It is really easy to make this shape, I have all the instructions below.

 To get the onesie shape I made a few cuts.  Start with a 8-1/2" x 5-1/2" piece of cardstock.  Fold in half like you would for a regular card.

1.  Sleeves:  Measure on the sides of the card where the sleeves will go, from the top corners down to 1-1/2".  Make a tiny pencil mark.  From that pencil mark measure 3/4" in towards the chest.  Cut on that 3/4" line.
2.  Sides: From that cut 3/4" line, use a ruler to draw a line diagonally to the bottom corners of the card and then cut on that line.
3.  You now have a onesie with sleeves.  Use a corner rounder on the sleeves to round and soften the sharp corners.
4.  Legs: I used a 1-1/2" circle punch to add the leg holes.  After you make the punch, use your scissors to slightly straighten the crotch area so it look more like how the leg holes should look.
5.  Neck:  I used the same hole punch to create the neck opening.  
6.  Now it is time to decorate.








 I stenciled the roses and leaves onto the light pink cardstock with Distress Oxide Inks (Aged Mahogany and Bundled Sage) and the Life Changing Blender Brushes. If you have not tried those brushes, please do.  They are so awesome for stenciling and ink blending!

I stamped the sentiment on white cardstock measuring approximately 2-1/8" x 1".  I hand cut the tag shape and punched a hole to attached to the ribbon sash. 

Add jewels, pearls or little buttons to the top.


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Wednesday, April 1, 2020

Bear Wear Easter Eggs

Happy April Stamping Friends!  
We're just a few weeks from Easter so I have a cute little Easter card for you today using Ellen Hutson products.  


The bear and wagon are from Bear Wear 4.  The Easter eggs and basket are from Bear Wear 3.





The stencil in the background is the Mandala Stencil from Sweet Sentiment.  The grass die is from Honey Bee Stamps.  All the images are colored with Copic Markers.

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Monday, March 30, 2020

Fun Words From Picket Fence Studios

Picket Fence Studios has lots of stand alone word dies in pretty script.  I wanted to pair them with some of the phrases from several sentiment sets.  They aren't meant to match or go together, I just chose ones that would make fun sentiments.

















The background for all of these is A City in the World background stamp.
I started with a stencil for the background for each one but it seemed too light once I put the words on, so I decided to stamp the background instead.

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Saturday, March 28, 2020

Today is Much Love Sara's Birthday! Woo Hoo!

Today is my good friend Sara's (Much Love Sara) birthday!  We couldn't have a traditional birthday celebration because we are all in lockdown here in Idaho for the Coronavirus, so we had to get a little creative. Benjamin, my baker, is home, continuing virtual school here, so we made cupcakes for her.  


 Ben and I drove over to her house.  I put the cupcakes at her door,  rang the bell 3-4 times and took off running for the car.  We waited for her to come to the door, then we honked the horn, yelled Happy Birthday and made a scene.  She was slightly embarrassed as her neighbors were outside...but they loved it!


I had purchased the wooden pedestal and faux plant from Target ahead of time with a completely different idea in mind for her, but today it became a cupcake stand. 
I created a Happy Birthday topper using the die from The Stamp Market called, Jumbo Happy Birthday  The star is from Honey Bee Stamps Stacking Stars Die Set cut in Neutrals Glitter Paper from Concord & 9th. I glued the topper to a skewer and poked it in the plant. 


 The cupcakes were delicious.  I found the recipe on Pinterest and it was not a fail!

Chocolate Coffee Cupcakes with Coffee Buttercream Frosting
Yields 18 cupcakes 
Moist, sweet and irresistible chocolate coffee cupcakes made with cold brewed coffee and frosted with coffee flavored buttercream. 
10 min Prep Time 20 min Cook Time 1 hr Total Time

Chocolate Coffee Cupcakes
1/2 cup (113 grams) room temperature butter
1 cup (200 grams) sugar
2 eggs
1 cup brewed cold coffee
1 3/4 cup (210 grams) all purpose flour
1/4 cup (20 grams) unsweetened cocoa
2 tsp baking powder
pinch of salt

Coffee buttercream frosting
3/4 cup butter, room temperature
3 cups powder sugar
1 tbsp brewed cold coffee
2-3 tbsp heavy cream

Instructions
\
1. Heat the oven to 350F. Line two cupcake pans with 18 paper liners.
2. In a mixing bowl cream the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a
time, beating well after each addition.
3. In a separate bowl sift together the flour, cocoa, baking powder and salt. Add the flour mixture alternately
with the cold coffee to the creamed butter.
4. Mix until just combined.
5. Scoop the batter into the prepared cupcake pan and bake for 20 minutes or until a toothpick inserted in the
middle comes out clean.
6. Leave the cupcakes in the pan for 5 minutes before placing them on wire racks to cool completely.
7. When the cupcakes are completely chilled, make the frosting.
Coffee buttercream frosting
8. In a mixing bowl whisk the butter for about 2 minutes until light and fluffy.
9. Add the powder sugar, 1/2 cup at the time, whisking well.
10. When all the sugar is incorporated add the cold coffee and enough heavy cream to reach the desired
consistency. Whisk for an additional minute.
11. Spoon the buttercream into a piping bag and frost the cupcakes.
12. Grate some chocolate on top or sprinkle some crushed candy (optional)


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