Wednesday, April 29, 2009

Stamp fun

I have been really busy with putting together our church cookbook, that I just haven't had time to do very much. But, I did get some time to stamp some things on Saturday because I needed some cards.

This baby card uses the baby carriage from Nice and Narrow (Stampin' Up) and a baby stamp from a retired set (also from Stampin' up). Paper is Buckaroo Blue and Barely Banana (Stampin' Up). The ribbon I got from Micheals. To achieve the shadowy effect around the white edges I flicked the white paper with a sponge dabbed in the Buckaroo Blue ink. It is one of my favorite things to do with a card, especially if it just needs something to make it pop. I don't have the matching pen, so I used my watercolor maker and dabbed it in the ink to color the carriage, heart, and wheels. This is a very easy card to make!

This is my new set from Stampin' Up's most recent promotion Sale-A-Bration. I absolutley loved it the moment my eyes saw it. In fact, I knew exactly what I wanted to do with it. So, when my friend recently had her baby, it gave me ample opportunity to make some cookies and put them in a bag.
Inside the bag are Cranberry Hootycreeks. Our Mops group made them at our Christmas Craft Night last year, and I just fell in love with them. The recipe is meant to be given as a gift (like in a jar), but I just make them. The only adjustment I had to make is the flour; it just takes a little over 1 cup (about 1 cup and 2 tbs). Here's the recipe:
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F. Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

1 comment:

  1. Hi, this is Julia, Allison's mom. Awhile back Alli showed me your blog. I really liked it and then forgot about it. She showed me again when I went up to see Clark. I forget now what she was showing me but I liked everything I saw. I scrapbook, I bake, I read and I sew. I like quotes too. I made the Cranberry Hootycreek cookies today and we loved them! I'm keeping this blog as my secret place to go for new ideas. Good job Jolie! I am so busy working these days that I don't have much to offer you in return. But I did just finish a fun book and will pass the title on to you. I got it from the library where I request books online, they scour several counties and let me know when the book is available - all for free. Try this book if you have time to read. "Eggs in Purgatory" by Laura Childs". It a light murder mystery but in the setting of a restaurant, called Cackleberry Club. Fun read. Keep up the good work!


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