I’ve had 2 very special birthdays to celebrate recently, a dear friend, and my son’s Godmother. I made a card each for them. I didn’t realize how many pieces I had touched until our sweet little cousin asked me just how I made this. So here goes. I cut my cardstock (Stampin’ UP! thick cardstock) to an A2 size, finished size 5 1/2 X 4 1/4. Then I cut a piece of Soft Sky card stock (SU) to 5 1/8 X 4 1/8. I used SU’s Balloon Celebration Stamp Set and Balloon Bouquet Punch. I then stamped clouds in Craft White (SU) onto the blue cardstock and I used a regular blow dryer to set the color. I acutally left this overnight to make sure it was fully dried, but I’m sure I went overboard with that. I cut a piece of Vellum Cardstock (SU) and I used a pair of scrapbook scissors to cut the bottom of the vellum. I then went over the area of the vellum cardstock with an embossing buddy (SU) where I wanted to stamp Happy Birthday and used Versamark to stamp Happy Birthday onto the vellum. I sprinkled SU’s Gold Fine Embossing Powder over the veramark and heat set it with a heat tool (ADULT SUPERVISION REQUIRED) I attached the vellum cardstock aligning it to the top of the soft sky CS with tombow adhesive. I cut pretty banners out of the silver glitter paper, and used retired Strawberry Slush paper and stamped little stars all over the Strawberry Slush banner, and attached both with adhesive. I then stamped the ballons in soft sky and Blushing Bride, and punched those out and used Stampin’ Dimensionals to raise them (pop-dots) I used pretty twine under the ballons and tied at the ends. Thanks for looking!
Prepare pastry for 1-9″ deep dish pie (recipe posted 12/04/2017)
2/3 cup white sugar
1/2 tsp salt
1/3 cup butter, melted
1 cup corn syrup
1 cup pecan halves for top of the pie AND
1 cup pecan pieces or halves
Heat oven to 375 degrees. Prepare pie crust as directed. Beat eggs, sugar, salt, margarine, and syrup, with electric mixer. Stir in 1 cup of pecan pieces. Pour into pastry lined pie plate. Decorate the top of the pie with nice pecan halves starting on the outside and working into the middle. Add pie ring or aluminum foil to keep from burning the edges of the crust for the first 30 minutes or so and then remove the foil or ring and finish baking. I got my pecans a little brown here, but this was still a very good pie!
Bake until set, about 40 to 50 minutes. Cool slightly before serving or cool completely.
DO AHEAD: Bake the pie, cool for 2 hours. Freeze uncovered for at least 3 hours. Wrap and return to the freezer. Do not store longer than 1 month. Before serving thaw pie in refrigerator.
1 large egg
1 tbsp water
2 tbsp granulated sugar (or as much as needed)
Stir together eggs, and water in a small bowl, using a pastry brush. Brush the mixture evenly over the pie crust. Sprinkle sugar over the crust.
My site is all about cakes and cards right, well this year my family wanted pies. Happy Baking!
1 recipe of pie crust (see post on 12/04/2017 below)
2 1/4 cups pure pumpkin puree (not pumpkin pie filling)
1/2 cup heavy whipping cream
1/4 cup maple syrup
1/4 cup brown sugar
2 eggs, plus 1 egg yolk
1 tbsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. allspice
1/8 tsp. ground clove
1/2 tsp salt
Preheat oven to 350 degrees. Lightly grease a deep dish pie pan, and then line the bottom of the pie pan with parchment paper and lightly grease the parchment paper as well. Line a 9″ deep dish pie pan with crust. Flute the edges of the crust. Use your fingers to repair any tears in the crust, if needed.
Place pumpkin puree, heavy cream, maple syrup, eggs, egg yolk, vanilla, sugar, spices and salt in a large mixing bowl. Blend ingredients with an electric mixer until no lumps remain. Pour filling into prepared crust and lightly tap pan on the counter to remove any air bubbles. Cut out leaves for the top of your pie with cookie cutters. (In this pie I did not do the egg wash-but I will provide a recipe for egg wash, so you can egg wash your leaves before you bake the pie if you prefer your leaves to be a nice golden brown)
Loosely cover the top of the pie around the edges with alumin foil, (or a pie ring-I happen to have a pie ring and love it) to prevent it from browning too quickly.
Place pie on a baking sheet in preheated oven and bake 55-65 minutes or until the center is firm. Remove the foil or pie ring after 30 minutes to let the top brown. Once completely baked remove the pie from the oven. Let cool completely before slicing.
2/3 cup brown rice flour
2/3 cup tapioca starch
2/3 cup potato starch flour (DO NOT use potato flour)
2 tsp Pure Potato Flour (DO NOT use potato starch) It makes a difference, trust me.
1 tsp. xanthan gum
6 tbsp. butter flavored crisco (shortening)
6 tbsp butter
big pinch of salt
3 tbsp. ice water
3 tbsp. cream
Lightly grease deep dish pie pan. Cut a piece of parchment paper to line just the bottom of the pie plate and lightly grease the parchment paper.
Blend the flours, xanthan gum, crisco, and butter together with a pastry cutter or a fork until the mixture is crumbly. Add cream and water. Mix until the dough holds together in a ball. Refrigerate for at least 30 minutes before rolling out. Roll out between 2 layers of floured wax paper. Carefully peel off the top layer of waxed paper, invert into a deep dish pie plate and carefully peel off the bottom layer of waxed paper. Repair any tears. Cut off any extra dough from the edges of the pie crust. You can use the extra to make cut-out decorations for the top of your pie. This will make 1-9″ deep dish pie crust, and can be frozen at this time for later use. Or fill and bake.
This is a little behind the season, but I was a little behind in getting my cards out this year. I made this card for all of those that love Pumpkin Spice Latte’s. I used all Stampin’ UP! Product, with the exception of the pumpkin embossing folder, that is a Cuttlebug embossing folder. And an oak leaf punch that I purchased years and years ago at a local scrapbook store. The stamp set and die that I used are Stampin’ UP!’s Merry Cafe and their Coffee Cup Framelits Die. I love Stampin’ UP’s Thick cardstock, and is what I used here. I hope you enjoy looking.
I recently made sympathy cards for 2 of my nieces who recently lost their mother (my sister). I made these cards vastly different because each of them is handling their loss quite differently. The angel is from Maria Girl and the flowers (done with copics) are from the November 2016 KOM titled Midnight Kisses. Both stamp sets are from Unity Stamp Co. The copics I used on the flowers are R20, RV21, RV23, G21, G24, G28, Y35, and Y38.