Hello all you wonderful stamping addicts! :D
How are you on this fine Tuesday? I have been having lots of fun with the kids during their school vacation. Just yesterday alone I played Wii with our 11 year old, Nick....then I played Littlest Pet Shop with our 8 year old, Abbi...and, finally, I topped off the day by playing Halo 3 with our nearly 18 year old son, Ben, on his new Xbox 360. It was a fun day...and I gave my teenager some serious laughs, as he was trying to teach me how to maneuver in Halo 3...ummm, yah RIGHT! Actually, he spent some time late last night torturing his dad in the very same way...bwahahahahaaaaa...
Today's card was made with the Our Love stamp set from H&M Stamps. I used my Copics again to color in the image...fun stuff! Oh, speaking of Copics, did you hear that the price is going up in January??? So, if you were thinking of getting some or just want some more, I'd say get 'em TODAY! I ordered another 14 yesterday...which will bring my total to a whopping 101 (which includes the Colorless Blender)...just like the Dalmations. :D It will come as no surprise to anyone who knows me well, that I couldn't just have a "few" of these. Sigh...such an addict.
Here are the Copic colors I used. No...your eyes aren't going bad (or are they?!)...my photo is blurry...and I'm too lazy to take another one. I think you can still see the color numbers, though, right?
I also used Taylor's weekend sketch for this card. It's a great one!
Here's the supply list for today's card:
|Stamps: Our Love|
|Paper: Whisper White, Ballet Blue, Celery Designer Paper (from an old Simply Scrappin' Kit)|
|Ink: Memento Tuxedo Black, Copic Markers, White Craft Pad|
|Accessories: Strano Striped Ribbon, White Brads, Primas, Linen Thread, Button, Nestabilities, Textured Textile Cuttlebug Embossing Folder, Dimensionals, Mini Glue Dots|
Oh, and here are the recipes I promised you yesterday:
Raspberry Almond Shortbread Thumbprint Cookies
-makes @ 3-1/2 dozen cookies-
2/3 cup sugar
1 cup butter, softened
1/2 tsp almond extract
2 cups flour
1/2 cup raspberry jam
1 cup powdered sugar
1-1/2 tsp almond extract
2 to 3 tsp water
Heat oven to 350ºF. In large bowl combine sugar, butter & almond extract. Beat at medium speed until creamy (2 to 3 min). Reduce speed to low; add flour. Beat until well mixed (2 to 3 min). Cover & chill dough at least one hour.
Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 min; remove from cookie sheet. Cool completely.
Meanwhile, in small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cookies. Yummmm!
White Chocolate Popcorn Crunch
(This recipe was originally shared with me by my friend, Maurine. Thanks, Maurine!)
5 cups popped popcorn (I like the Tender White Popcorn.)
1/2 cup dried sweetened cranberries
1/2 cup sliced almonds
12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
1 to 2 tablespoons vegetable shortening
Cover a baking pan with foil or waxed paper; set aside. Place popcorn, cranberries and almonds in a large bowl; set aside.
Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions. (If chocolate is not smooth after melting, stir in 1 to 2 tablespoons shortening until mixture is smooth and loose enough to coat popcorn.) *Note: I always use a bag of white chocolate chips, & I've never needed to use the shortening.
Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; allow to cool completely. When chocolate is cooled and set, break into chunks for serving. Store in an air-tight container at room temperature....not that you'll need to store it long! :)
Let me know if you try either of the recipes, and how you liked them. They are definitely two of our family favorites.
Have an AMAZING day, my friends!!!