Baby boy card

Here is a card I made for a friend of mine earlier this year that was having a boy.  The card was stamped with the Stampendous! Baby balloon stamp set and then colored with distress ink markers! 

Another Gelato Page from Art Class 2

Here is a gelato page from Art Class 2 but instead of using Gel Medium I used white embossing powder for the stamped image and then used gelatos with water over the top of the embossed image. The effect is so pretty that it really doesn't take much to finish the page.  Just a few embellishments and the page is complete.

Page 2 of Art Class 2

Here is the second page I created from Art Class 2 with Gelatos

This was a fun page to make and since I did not have the stencil that Wilna had, I just created one on my Silhouette Cameo with circles and then modified the shapes a little to keep it interesting. Then I embellished the page with color coordinating elements and voila!

Bandit in Gelatos

I bought the Art Class 2 from Wilna Furstenberg to "kick start" my scrapbooking. And I have to tell you it has been a wonderful adventure so far.  She inspires me a great deal so over the next few weeks you will see my renditions that very closely mimic her pages.  For the first page that is using Gelatos I did not have the frames that she used so I bought an oval frame from the silhouette Cameo store and then went from there.  I love how this page turned out!

Chocolate Crinkle Cookies

Here is another recipe I scraped from the Simon Says October card kit.  The frame cut around the picture is from iheartstudio. The recipe below is from Cook's Illustrated.  I highly recommend subscribing to their magazine and buying their books.  Everything that I have made from their recipes turns out really good.  They try all different ways to perfect a recipe and then tell you how to make it...all the homework is done for you, perfect!

Chocolate Crinkle Cookies

1 C. flour

1/2 C. unsweetened cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/2 C. packed brown sugar

3 large eggs

1 tsp vanilla

4 oz unsweetened chocolate, chopped

4 Tbsp butter

1/2 C. granulated sugar

1/2 C. powdered sugar

1. Heat oven to 325 and adjust oven rack to middle position. Whisk flour, cocoa, baking powder, baking soda, and salt together in a bowl.
2. Whisk brown sugar, eggs, and vanilla in a bowl. Combine chocolate and butter in a bowl and microwave at 50 percent percent until melted, 2-3 minutes.
3. Whisk chocolate mixture into egg mixture. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes
4. Place granulated sugar and powdered sugar into separate bowls. Scoop with small scoop cookie mixture form into ball and coat in granulated sugar then powdered sugar.
5. Bake cookies one sheet at a time about 12 minutes. Let cool completely on sheet before serving.

A Bandito Thanks

Hi everyone!
Today I have a fun card for you featuring my dog Bandit. He is a Australian Shepard with red-tri coloring.  He is a handsome dog, but not so easy to color.

I used the stamp set "dog treat" by Julie Nutting for Prima for the dog.  Then I turned to ears down and lopped off the tail since that is how my dog looks.  The tag and scalloped border are from Pretty Pink Posh.  The bow die is from Jillian Vance design.  Then I added some sequins and voila! A cute and easy card!

Mediterranean chicken recipe

So, awhile ago I decided that I wanted some more practice with scrapbooking.  I decided to make a custom recipe book for myself and scrap my favorite recipes.  I work on it off and on but I try to also get more mileage from my Simon Says Card Kits and scrap a recipe with those also.  Here is one I used with the October kit.

For those of you who like to cook this is a Weight Watchers recipe that my mom gave me and it is very good! Enjoy!

MEDITERRANEAN CHICKEN CASSEROLE

This is a Weight Watchers recipe from mom. 

8 Skinless chicken thighs

1-14 oz can quartered artichoke hearts, drained

3/4 cup chopped pitted dates

1/4 cup raisins

12 pimento-stuffed green olives, halved

2 Tbsp packed brown sugar

2 Tbsp balsamic vinegar

3 garlic cloves, minced

1 Tbsp dried basil

1 Tbsp drained capers

1 Tbsp olive oil

2 tsp. dried oregano

1/2 tsp salt

1/4 tsp pepper

1/2 cup chicken broth

Marinate chicken with all ingredients except chicken broth in a ziploc bag for 8 hours or overnight.

Preheat oven to 350. Remove chicken from marinated and arrange in a single layer in a large roasting pan. Pour marinade over chicken, add broth. Bake until chicken is cooked through 35-45 minutes.