Saturday, February 14, 2009
He did it all by himself!!
The Chocolate Book...Revisited
Happy Valentine's Day!! Today has been a good day. The sun is shining and I got lots acomplished. I made another version of the Chocolate Book for the teachers at high school where our church meets. I used the K & Co. Valentine pack and was determined to use only papers from that pack except for the corresponding back side.
This version uses two DP's butted together and closed with a belly band. The stamp is a Michael's $1 that I stamped twice. I cut the center out of one with my 1" circle punch, sponged the edges and popped it up with a dimensional. The large hearts were cut with the Spellbinders Nestibilities then run through the Cuttlebug Swiss Dots folder. Hershey bars finish it off. YUM!
The insert is a PDF file that I have available on SCS along with the tutorial. For those of you who may have downloaded the tutorial previously, I've changed it to make it simpler and more generic. It was written specifically for the one I did for the Scor-Pal magazine a couple of years ago so it was due for an overhaul. Please note: this design is copyrighted and may not be reproduced for sale or publication.
Thanks for visiting. Your comments are appreciated and always welcome. Thank you too for all the sweet wishes regarding my back. It will take awhile but is getting better by the day...helps if I keep it iced like I'm supposed to...not my favorite thing to do. BRRRRR....
Happy Valentine's Day!
Charlene
Friday, February 13, 2009
Not Your Average Notepad
Monday, February 9, 2009
Anniversary Sketch Card - Late!!
Saturday, February 7, 2009
I love you Beary much!..Before and After
Friday, February 6, 2009
It's in the Bag!
Papertrey Ink is having a contest that asked us to come up with a bag design or decoration. I had some of these super nice glassine bags and my very favorite Berry Sorbet cardstock and ribbon so I decided to play along. The stamp set I used is Flower Garden. I can't tell you how many times I pull this set out. It's so versatile! I used Versamark ink to stamp the large flower onto Berry Sorbet DP then clear embossed it. I stamped over the center dots with both chocolate and Vintage Cream Palette inks. I stamped the stem in Spring Moss Palette ink onto Spring Moss cardstock then cut it out. The leaf on the left is popped up just a bit to give it dimension. The large flower is popped up on a dimensional in the center. I cut into the petals to give them some form then I stamped the word "smile" in Vintage Cream and clear embossed it as well.
Do you see the little petals falling of the flower? I cut those off one of the smaller flowers in the set. I distressed the edges of the tag and sponged them with Vintage cream as well.
The tag is removable so my friend can take it off and use it on a card if she wants to.
Thanks for stopping by. Hope you find time to make a bag too!
Blessings and Happy Stamping!
Charlene
Wednesday, February 4, 2009
You've got to take a look at these new Webster's Pages!
I took a break from ironing and the sewing to look at some of the new papers, tools and embellishments coming out this spring and I'm in LOVE with this line of Webster's pages. Whimsical, vintage, romantic, fun and elegance all rolled into one beautiful paper pack. I don't own any yet, but I've read that these papers are heavyweight. I'm thinking something like Crate Paper, maybe. Can't wait until they make their debut in the spring, but you can WIN them if you go to the link and leave a comment. Plus, you can get a close up look at each paper. How cool is that? Saturday, January 31, 2009
Drumroll, Please.........
Blog Candy and Chocolate Meringue Recipe Update
Next, if you'd like the recipe for the Chocolate Meringue, leave me your email address as a comment and I'll send it to you on a Word document. To answer you, Pam, I'd make the meringue the same day, however, if you use organic whipping cream, and make sure your berries are dry, leftovers will keep several days in the refrigerator....if there are any, that is!
Blessings!
Charlene
It's Time for Dessert
FLORIDA STRAWBERRIES! and strawberries mean shortcake but at our house they also mean this light and totally divine Chocolate Meringue with Berries, Whipped Cream and Raspberry Puree.
Friday, January 30, 2009
Lavender Love x 4
This card combines the sketch challenge at Paper Craft Planet SK012409, Sharon Johnson's ssnotime72, and the SCS Limited Supply Challenge 202 to use hearts, and Ways to Use It Challenge to use Charms. That makes a total of 4 challenges met....Whew!
The DP is K & Co. Valentine pack, the stamps are Michael's $1, the pearls are Michael's as is the key charm. The heart is Cuttlebugged with the Swiss Dots folder, and cut with the Spellbinders heart dies. The lavender layer of the heart is popped up on SU dimensionals. The Love circles (cut with SU punches and a Spellbinder circle die) is popped on thicker dimensionals to layer over the heart.
Remember you can always click on the picture for a closer look.
Thanks so much for visiting. I just noticed that I'm nearing 2,000 visitors. That means it will be blog candy time!! I've decided to give the candy to those who visit and post comments regularly to say thank you for being there. I will let you know who that is when we reach 2,000.
Blessings and Happy Stamping!
Charlene
Tuesday, January 27, 2009
Pleats and Dots Valentine
I made card for a couple of challenges on SCS...TLC205 to use pleats on your card and Sketch Challenge (SC212). I need to get a few Valentine's finished so tried to keep to that theme.
The base of this card is Chocolate Chip. The designer papers are from Marcella in a pack I got at Target last year. The "Love" Stamp is a Michael's $1 bin find. There are red gems in the corners that you can see if you click on the photo. I made the ovals with Spellbinders oval dies. I added the dots with a white Sakura gel pen after fooling with this off and on during the day. I just thought it needed SOMETHING but wasn't sure what. I think the dots finished it off.
To make the pleated medallion, I cut a 1 x 12" strip of DP and scored it every 1/4"on my Scor-Pal. I brought the ends together, keeping one finger on the center to keep it from popping up, and adhered the ends using a drop of hot glue. I punched a 3/4" circle from red CS, put a heart brad through a polka dot prima flower then glued them to the center of the medallion.
Thanks for dropping by.
Blessings and Happy Stamping!
Charlene
Sunday, January 25, 2009
I'm OK...Really I am!!
At any rate, he's all better although he kept us on our knees for awhile.
This image and sentiment are from a really old SU set whose name escapes me at the moment. I love the images and can't bear to part with them. I used SU's Copper metallic, Chocolate Chip, Old Olive, More Mustard and Whisper White CS. The Copper is cut and embossed with the square Nestibilities. I colored him with Prismacolor pencils and Gamsol.
If I remember correctly, I think he's 4 inches square.
Blessings and Happy Stamping!
Charlene
Saturday, January 24, 2009
Whole Wheat or White?
I've tweaked the original recipe a bit by adding a "Special Milk powder" from Baker's catalog. It improves the shelf life and texture.
Off for a busy weekend. It's my turn to work hospitality at church all weekend so probably won't have any time to stamp. :-(
Blessings, Happy Stamping and Happy Baking!
Charlene
Friday, January 23, 2009
Black Orchid
I started with an SU black base. I had a paper pack from S.E.I. called Black Orchid. You can't tell but the orchid is actually glossy and has great texture. The solid teal layer is cut from the same paper pack. The ribbon is from Michael's.
The sentiment is from Papertrey's Simple Somethings. I clear embossed it to pick up the gloss in the orchid. The photo just doesn't do it justice.
Thanks for visiting!
Blessings and Happy Stamping!
Charlene
Senior Citizens Rule! - Arsenic and Old Lace
Thursday, January 22, 2009
You Sparkle, Cupcake!
Wednesday, January 21, 2009
You've Got Mail, Valentine!
Tuesday, January 20, 2009
Stamps for Sale
Stampin Up Lucky Me (St. Patrick's Day) - $12 (tiny bit of ink on 2 stamps)
Stampin Up Loads of Love and Loads of Love Accessories - $30
Kathy Davis Flowers - $6
Stampin Up Simple Somethings - $7
Stampin Up Fun Faces - $10 (ink on wood 2 stamps)
Stampin Up Faith and Hope - $10
Stampendous Flowers in vase - $6
Impression Obsession Floral Heart Box - $5 (rubber has been repositioned)
Indadinkado School Days & School Supplies (2 stamps) $5
Hero Arts Bunny and Egg (2 stamps) (Retired) - $8
Hero Arts Flower Silouette Set of 3 stamps (Still in wrapper) - $10
Stamps by Judith & Heather Large U.S. flag - $8
Stampin Up So Many Sayings - $10
Stampin Up Tu-Tu Terrific - $15
Stampin Up Letters of Love - $7
Stampendous Pail Topper For Baby - $10
Stampendous Pail Topper Happy Birthday - $10
Stampin Up in the Sky - $5
Stampin Up Grand Cornucopia - $10 (some ink on wood)
Hero Arts Luck O' the Irish - (2 stamps) - $8
Stampin Up Big Blooms - $10
Hero Arts tiny alphabet - $5
Hero Arts Letters and Numbers - $5
Hero Arts Dot Alphabet - $5
Stampin Up Smorgasborders - $5
Stampin Up Alphabet Antiques Letters - $10
Stampin Up Antiques numbers - $5
Cuttlebug Fruit metal die - $6
CutterBee Circle Scissor Plus - $10
Fastenator large stapler and staples - $10
Blessings and Happy Stamping!
Charlene
Monday, January 19, 2009
Apple Pie Recipe - Part Two
Pie crust for a two crust pie
For the praline layers:
1/2 c. brown sugar, packed
1/2 c. chopped pecans
1/3 c. all purpose flour
1/4 c. unsalted butter, melted
Combine, mix well and set aside.
3 T. all purpose flour
2 t. cinnamon
1 t. fresh lemon juice
dash salt
2/3 c. granulated sugar
6 c. thinly sliced, peeled apples (I used a mixture of Granny Smith and Gala)
10 caramels, cut in half
half and half, light cream or milk
coarse sugar for sprinkling (I used Turbinado for this pie, however, I usually use coarse white sugar)
Prepare crust, roll out and fit into a 9" pie pan. Set aside.
Place sliced, peeled apples into a large mixing bowl. Combine sugar, 3 T. flour, cinnamon, lemon juice and salt. Blend and toss with apples.
Transfer 1/2 of the apples to prepared pie crust. Top with 1/2 of the praline and all of the caramels. Repeat with remaining apples and praline.
Roll out top crust, place over pie. Cut slits or decorative shapes in crust. Flute edge. Brush top with the half & half, cream or milk.
Sprinkle with sugar, if using.
Cover edges with foil. Bake in preheated 375 degree oven for 25 minutes. Remove foil, bake an additional 20-25 minutes or until apples are tender and crust is nicely browned. Serve warm. Serves 8-10
Leave me a comment here if you make this pie. I'd love to know what you think of it. If you have any questions, feel free to email me or ask them here.
Blessings and Happy Baking!
Charlene