Hi Bleeps! Did you all enjoy your weekend? I got a few things done, but didn't quite do as much as I anticipated, but I did get some rest in, which is always welcome in my neck of the woods! I did create this card on Friday night after my much needed nap.
My inspiration for this card came from Webster's Page petite papers that I have. I flipped through the patterned papers and selected a couple that I thought were complimentary. I saved a strip from this card I made and coupled it with the other pattern. I really achieved two goals that I usually don't do: (1) used a scrap and (2) used patterned paper.
While at the CHA SuperShow, I picked up those Tim Holtz metal ornate plates. I really like these, so you'll probably see a few of them here on the blog until they're all gone! Another new thing I'm digging is this card size. It's sort of new to me, but 4.25" x 6" is becoming my favorite card size. I can fit more stuff on it! :) It still can fit in an A6 or A7 envelope, so perfect for shipping! That leads me to answer a question I've gotten before...shipping my cards. Well, I'm really a card designer, not a card sender, so I usually forget. But, when I'm on my game, I usually mail them in a regular envelope. If they're bulky and fragile, I'll use of my bubble mailers and slip them in a glassine bag. I love using the glassine bags as envelopes because the recipient can see the card before opening it; plus, you can embellish the bag a bit too!
- Trim patterned papers to 6" tall. The lighter purple piece is 1.5" wide and the darker purple piece is 3" wide.
- Adhere both to a 4.25" x 6" rustic cream card base, slightly off of the scored edge.
- Corner round the top right corner.
- Add ripe avocado satin ribbon and tie into a bow.
- Stamp sentiment on patterned paper. Trim then adhere to card front center.
- Align metal frame and pierce holes where to add brads, then add metal frame and secure with brads.
Stamps :: Waltzingmouse Stamps - say it with style
Ink :: Tsukineko - VersaFine vintage sepia
Cardstock :: Papertrey Ink - rustic cream
Patterned Paper :: Webster's Pages - seaside retreat collection (new discoveries - dark purple)
Embellishments :: Tim Holtz - ornate plates; Papertrey Ink - ripe avocado satin ribbon
McArthur and I have always loved baking chocolate chip cookies together. It's something that he has done with his family for years and we continue to do it in our home. We've been known to buy that big tube of Pillsbury cookie dough from Sam's Club in our college days and the typical roll from our local grocer. But, why oh why haven't I learned to bake my own cookie dough? Well, I did yesterday and they turned out pretty good. I didn't do too much research on cookie recipes, just did a quick search on the Food Network and found this one here. I was watching Barefoot Contessa on Saturday afternoon and her show on Double Chocolate Chip Almond Cookies got me all geared up to make some myself. See, I watch Food Network...A LOT! So, the Neely's (one of my favorites) came on too and they shared how to store your cookie dough, similar to that Pillsbury dough roll we're so used to buying at our local grocer so you can easily, "slice and bake." This really caught my attention because it made it ever so clear that I didn't have to bake all of the cookies at once (something we usually don't do). We like to bake about 5-10 cookies max for the night and then have a fresh batch on another day. McArthur was sooooo excited about this little fun time in the kitchen that he photographed me baking. Here's how I 'saved' the cookie dough to make it easy to "slice and bake."
This method also allowed me to alter the dough and add extra ingredients to my cookies. I like pecans in my chocolate chip cookies, but Mac prefers his plain. So, after slicing I add a couple of pecan halves into the cookie dough, pushing down into the dough as much as possible. This turned out great! You could add M&Ms, other nuts, or who knows what! This was really fun! I foresee little chocolate chip treat goodie bags on the blog here soon!
Freeze or refrigerate for a little while.
Remove from freezer/refrigerator and "slice and bake."
Keep stored in the log shape with cling wrap & parchment paper.