Hello Everyone, a couple of years ago, December 2015, I wanted to try my hand at making Cannolis. I love Cannolis, and simply can never eat them any longer. Enough of that, so I got busy. I hope you enjoy!
I purchased some time ago card packs to insert pictures into, not realizing that I would have to cut down a 4X6 picture to even fit into the frames. I was so disspointed. So what do we do when we are dissapointed, we make lemonade right. Needless to say I purchased quite a few of these kits. I love the Noel sentiment on these cards. Then an idea hit me, stamp something to do with gardening for my friend and send her a gardening greeting. I will use the remainder of these card kits to customize these cards for each person in my card list. I won’t make them all at once just here and there. The kits are lovely, I purchased these kits from Stampin’ UP! and I used one of my favorite stamp sets, Gift from the Garden, also Stampin’ UP!. I hope you enjoy looking.
I recently made a couple of fleece blankets for a couple of my favorite people. I hope you enjoy looking. I like to make these really long, I want the blanket to fold under their feet for maximum warmth. I cut the fringe on the sides to 4 inches, and tie.
It has been much too long since I have posted, once again.
I purchased gift cards from an authentic Italian restaurant in River Grove, IL. They are amazing, and they do an amazing job with gluten free option. I also made a greeting card to accompany the gift certificate and showing here. I used my MISTI and double stamped the background in Stampin’ UP!’s real red ink, with My Favorite Things Gingham background stamp. I also stamped with Momento Ink the image from My Favorite Things Recipe for Happiness, I used the stamp set and the die, and I colored in the image with copic markers just a bit. Yes, I sewed the edge of the sentiment. I punch a bunch of little holes all around the edge of a sentiment using a guide. I hope you enjoy looking.
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.