Hello! Today's card was inspired by the bag on page 7 of the Holiday Catalog. I loved the idea of using scallop circles to create a Christmas tree and thought I'd give it a try on a card. The best part about making this card was using up little scraps of paper that I've had hanging around. As with last week's card, this is another quick and simple card that could easily be produced in large quantities!
Paper:Crumb Cake, Cherry Cobbler, Gumball Green, Early Espresso, Be of Good Cheer DSP, silver glimmer paper Tools & Accessories: 1 1/4" scallop circle, 3/4" circle and Merry Mini punches, bakers twine
Hello! Today's recipe come from the amazing blog, Cookies and Cups (here). I love peanut butter cups and I love chocolate so what's not to love about this recipe. Oh, did I mention that there are only 4 ingredients?! These cookies look and taste like you spent all day baking but no one has to know that these take less than 15 minutes to prepare! Even though the cookie is made with a cake mix the cookie is soft but not "cakey". The mini peanut butter cups break up when you're mixing the batter letting little gobs of peanut butter melt thought the cookie. And can I just say that after tasting just one cookie, I decided that this batter will be the batter I use for all chocolate cookies. It was SO simple! Just imagine substituting the peanut butter cups with chocolate chips and walnuts. Or you could try white chocolate chips and macadamia nuts... Or how about Andes mint candies? Oh, the possibilities are endless!
Peanut Butter Cup Chocolate Cookies
1 pkg chocolate cake mix
2 eggs
1/3 cup vegetable or canola oil
8 oz mini peanut butter cups (caution: these are easy to eat by the handful!)
1. Preheat oven to 350. Line cookie sheet with parchment paper. 2. Using mixer, combine first three ingredients. Add mini peanut butter cups and mix until incorporated (batter will be thick and peanut butter cups will break apart). 3. Drop by rounded tablespoon on cookie sheet. Bake for 8-9 minutes. Cool on cookie sheet for several minutes before moving to wire rack. Enjoy!
Hello! Today's card was inspired by marmie43gs' Day of Gratitude card over at SCS (here). I loved her layout and decided just to change the color combo. I ordered a pack of the Festival of Prints DSP when the Holiday Catalog came out back in August but this is the first card I've made with it. I absolutely {love} the prints and colors, they're beautiful!
Stamps:Day of Gratitude, Teeny Tiny Wishes Ink: Island Indigo, More Mustard, Old Olive, Cajun Craze Paper: Very Vanilla, Island Indigo, More Mustard, Old Olive, Cajun Craze, Festival of Prints DSP Tools & Accessories: Square and corner rounder punches, button, linen thread, dimensionals
Uh, I believe these are the best tasting brownies I've ever made or eaten. How could they be bad when there's peanut butter (I'm sure you're aware of my love of all things peanut butter), fluff all on a chocolate brownie - why didn't I think of this years ago?! Aaron and I were a little bored during Hurricane Sandy a few weeks back so why not grab a glass of wine and whip up a batch of brownies?! We had a box of brownie mix, tons of peanut butter (thanks to Aaron stocking up for the hurricane) and some Fluff that was just begging to be used. These brownies are incredible. The peanut butter and fluff mixture has slightly crunchy crust but is soft and chewy underneath. I prefer boxed brownies that are "fudge-y" and used an 8x8 brownie pan to ensure that this batch was dense and moist. While these taste great at room temperature Aaron highly recommends serving warm with a scoop of vanilla ice cream! Peanut Butter & Fluff Brownies
1 box brownie mix
1 cup smooth peanut butter (full fat)
1 - 1 1/2 cup Fluff
1. Preheat oven and prepare brownies according to box directions. Pour batter into 8x8 pan. 2. In microwave-safe bowl, combine peanut butter and Fluff. Microwave until soft, approximately 20-30 seconds. Gently mix together ingredients, making sure not to fully combine (you'll want to see the colored swirls). Carefully pour peanut butter mixture over brownies, swirling with knife.
3. Bake brownies according to box directions. Let cool for 1 hour. Slice and serve with a dollop of ice cream. Enjoy!
From November 19-28 Stampin' Up! will be holding an Online Extravaganza! During these 10 days only, you can get incredible discounts-up to 50% -on some of your favorite products!
In addition, there will be three products 20% off for 24-hours only on both the first and last days of Online Extravaganza-our very own doorbusters!
To view a complete list of all discounted items click (here) To place an order 24 hours a day visit my website (here)
With Talking Tag, you can send a gift that is uniquely you. Talking Tag is a message label you can attach to cards, invitations, gifts . . . anything! Personalize birthday cards, Christmas gifts or even record quick instructions for a project. Now your pictures really can say a thousand words!
How to Buy Talking Tags:
Buy 'em by the sheet! You get 10 tags for just $7.95 (item 129723).
How to record a voice message:
Download the FREE TalkingTagT App on you smartphone from talkingtag.mobi, iTunes® or Google PlayT.
Adhere the message tag to your card or gift.
Open TalkingTagT App and scan the code.
Record your message (recording starts immediately, so make sure you're ready!).
You will have the opportunity to listen, re-record, cancel, or confirm your message after you've completed recording it. Each label allows up to 60 seconds of a greeting, song, or product message.
To play the message, recipients will need to download the app and scan the code. Messages are saved for two years, so they can listen to it over and over.
Due to our partnership with Sizzix, we are pleased to be able to offer a test run of the Texture Boutique Embossing Machine in our North American markets. We have 4,000 available to be sold only while supplies last. If this product test goes well, we may offer the Texture Boutique again in the future.
The Texture Boutique works with Textured Impressions Embossing Folders to transform ordinary card stock, paper, metallic foil, or vellum into an embossed, textured masterpiece. This machine embosses only; it does not die cut. Because this is a product test, the Texture Boutique is not branded with the Stampin' Up! logo. It comes in Sizzix packaging and is the same color and design that is sold in stores. We recommend you read the included instructions before using the Texture Boutique.
'Tis the season of giving, and the Texture Boutique makes a wonderful gift for anyone who wants to create their own elegant embossed art. To help you with your gift-giving needs, we're offering a special value bundle that saves you $5.90. If you prefer, you can also purchase the Texture Boutique alone. Looking for stocking stuffers? Pick up some additional embossing folders.
Texture Boutique Bundle Item 132700 $39.95 (a $45.85 value) Includes:
Texture Boutique Embossing Machine, 1 Pair of Standard Embossing Pads, 1 Mylar Shim
Hello! Today's card was one that was made out of scraps. I cut out too many leaves and had a bit of extra ribbon laying around and couldn't bear to throw any of it out. In place of the Leaves #2 die, which is retired, you could use the Autumn Accents Bigz Die from the Holiday Catalog.
Stamps:Teeny Tiny Wishes Ink: Early Espresso Paper:Crumb Cake, Cajun Craze, More Mustard, Lucky Limeade Tools & Accessories: Big Shot, Leaves #2 die (retired), Square Lattice embossing folder, grosgrain ribbon (retired), linen thread, button
Oh, dear... I'm beginning to think that just about anything tastes better with pumpkin. Pumpkin whoopie pies, pumpkin cookies, pumpkin muffins and now pumpkin coffee cake. Today's recipe comes from the blog PrettyGoodFood.com (here) by way of Pintrest. Why is it that whenever I look for one thing on Pintrest I end up finding 15 other things that I didn't know I needed but can quickly convince myself that I can't live without. I'm pretty sure it's impossible to spend less than an hour on that site. But I digress, back to the cake...I knew I had to make this recipe the instant I saw the crumbly, gooey topping. And there's a bonus: it's made with boxed cake mix so it's going to be quick to make! This has to be the moistest, most flavorful coffee cake I've ever eaten! The pumpkin cake is sweet, but not too sweet, while the brown sugar glaze and crumble topping provides the sweetness and practically melts in your mouth. This is definitely not a breakfast food, more of a dessert. No, wait. Pumpkin is technically a fruit so you could eat this for breakfast if you really wanted to. And if you wanted to make it even more healthful, add some walnuts to the crumble topping... Pumpkin Coffee Cake
1/3 cup water
1 can pumpkin puree (15 oz)
2 eggs
1 tbsp vanilla extract
2 tsp pumpkin pie spice
1 box yellow cake mix
1 tsp baking soda
1 cup brown sugar, divided
1/2 flour
4 tbsp butter, melted
1/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup heavy whipping cream
1. Preheat oven to 350, grease 9x13" pan.
2. In large bowl mix together water, pumpkin, eggs, 1 tbsp vanilla extract and pumpkin pie spice until well combined. Add cake mix and baking soda until just combined. Pour batter into greased pan.
3. In small bowl combine 1/2 cup brown sugar, flour and melted butter. Use your fingers to crumble mixture on top of batter.
4. Bake for 25-30 minutes, or until toothpick comes out clean. After cooling for 10-15 minutes poke holes with toothpick or knife in top of cake.
5. For glaze, combine remaining brown sugar, granulated sugar, vanilla extract and heavy whipping cream in a saucepan and bring to a simmer. Remove from heat and stir until sugar is dissolved. Pour glaze over cake, making sure to cover all areas. Enjoy!
Hello! Today's card is another one that was inspired by an article in the demonstrator magazine Stampin' Success. This was an incredibly quick card to make and could easily be mass produced!
Stamps:More Merry Messages Ink:Cherry Cobbler Paper:Very Vanilla, Be of Good Cheer DSP Tools & Accessories:Merry Minis punches, baker's twine, dimensionals
Hello! Today's recipe comes from Paula Deen by way of FoodNetwork.com (here). Aaron and I took another trip up to Carter Hill and since their specialty is apples we picked up another 1/2 peck. They also specialize in these ah-mazing apple filled cookies but I haven't quite figured out their recipe or how they fill the cookies. We bought two bags of cookies so I could do some "research" on this. No luck on their recipe yet but I'll keep you posted! This week I was looking for an apple dessert with a twist. Not quite a pie and not quite a crisp. I found just what I was looking for in Paula's recipe. The unique ingredient of applesauce gives the pie a smooth texture without adding too much sweetness. Paula's recipe calls for a lattice crust top in addition to the crumb topping but I'll be honest and say I was feeling a bit on the lazy side and decided to omit that part. While we absolutely love this recipe I think the next time I make this I'll be adding some chopped walnuts to crunch topping for a little added crunch. And maybe then I'll give the lattice crust a try! Crunch Top Apple Pie
Frozen pie crust
3/4 cup sugar
1 tbsp all-purpose flour
1 tsp cinnamon
3 1/2 cups peeled, sliced apples
1 cup applesauce
1 tbsp lemon juice
Crunch Topping
3 tbsp all-purpose flour
Dash of salt
1 tbsp sugar
1 tbsp butter, room temperature
1/2 cup quick-cooking oats
1. Preheat oven to 425. Combine sugar, flour, cinnamon, apples, apple sauce and lemon juice in bowl. Spoon the apple mixture into pie crust and dot with butter. 2. For crunch topping, combine flour, salt, sugar, and oats. Using a fork cut in butter until mixture is crumbly. Sprinkle over apples. 3. Bake for 10 minutes. Reduce heat to 350 and continue to bake for 45-50 minutes or until topping is golden brown. Let cool for at least 15 minutes. Serve with a scoop (or two) of vanilla ice cream. Enjoy!
Introducing the new and improved Stampin' Trimmer! Although paper trimmers are a common tool, this trimmer was designed exclusively by paper crafters for paper crafters - and because it's made by Stampin' Up! you know it's a cut above the rest!
Features of the All-New Stampin' Trimmer
An extra-wide 6-1/4" cutting base and an extended 14-1/2" ruler
The extra-wide cutting base provides a large work area and is marked in 1/4" (4 mm) increments, allowing for small measurements.
The right-side grid helps you measure and cut very thin strips.
The extended cutting arm has a stabilizing leg to provide a sturdy and steady cutting surface for longer cuts.
When fully extended, the extended cutting arm sits flush with the trimmer base, providing more accurate and consistent measurements across the entire surface.
The cutting base and track include a full ruler, incorporating measurements down to 1/16" and grid lines that mark each quarter inch.
All rulers and measurements on the base are printed under a plastic cover so your measurements won't wear off.
The base has nonskid feet, which keeps the Stampin' Trimmer securely in place on your work area.
A full 12" cutting and scoring track
The extra-long cutting track has space at the top and bottom so you don't have to take the cutting and scoring blades out when you're not using them.
The track gives you enough space to cut or score a full 12" (30.5 cm) without having to remove or switch out handles.
The cutting track locks in place for secure storage or transport.
The track includes an insertion point for cutting and scoring blade handles so you can easily insert handles into the cutting track.
Specially designed handles and cutting track to ensure straight cuts
The hook on the scoring and cutting blade handles keeps the handles stable so the cuts are as straight as possible.
Handles come in two colors: dark for cutting, light for scoring.
The precision tip on the cutting blade allows you to pinpoint precisely where you're cutting.
The point on the side of each handle shows you where the blade will cut, making it easy to see exactly where your cuts and scores will begin.
Storage compartment under base
The storage compartment holds scoring and cutting tools such as a Bone Folder, Simply Scored Stylus, extra scoring and cutting blades, and even business cards.
Separate compartments within the storage compartment keep your tools organized, and the clear cover makes it easy to see what you've stored.
To order the new Stampin' Trimmer check out my website (here).
Hello! As a Stampin' Up! demonstrator I receive a bi-monthly publication called Stampin' Success. It's chalk full of ideas to improve my business as well as wonderful ideas for workshops and stamp clubs. In the October issue there was an article featuring the Festival of Prints DSP pack from the Holiday Catalog. Taking an economic approach to making my cards recently, I decided to use what I had on hand and make use of some Be of Good Cheer DSP scraps I had laying around.
Stamps:More Merry Messages Ink:Early Espresso Paper:Crumb Cake, Be of Good Cheer DSP, Neutrals DSP Tools & Accessories:Merry Minis and corner rounder punches, rhinestone jewels
