this card also includes another current favorite (of almost everyone i think,) gold. i used gold glitter paper to die cut the leaves and gold thread to wrap around the card. i also added a little black glitter in the center of the coral flowers to make them feel more "poppy" like, and because you can't go wrong with more glitter! xo, carly
i've probably mentioned before that i love cardmaking! i love it because it is such a fun way to try out new products and new techniques. and its a good way to perfect those techniques. lately i'm a bit obsessed with my essentials by ellen clear stamps, bohemian garden set and masking. i just love how the flowers look grouped together. here's my latest card:
my masking is getting pretty good i think but my splattering could use some work, lol! xo, carly
happy mother's day! i hope you all had a wonderful day with your loved ones. i was lucky enough to spend the day with my mama and we enjoyed some of her favorites (and mine,) thai food, shopping and coconut lemon bars! i love this recipe! it's slightly adapted from a recipe by my baking addiction, like the addition of lemon zest because we love lemon in our family! and it's a great spring recipe. enjoy!
ingredients: -1-1/2 cups flour -1/2 cup powdered sugar -3/4 cup cold butter, cubed -4 eggs -1-1/2 cups sugar -1/2 lemon juice -zest from one lemon -1 teaspoon baking powder -1 to 1-1/2 cups flaked coconut
preheat oven to 350 degrees and line a 9x13 pan with parchment. in a food processor, combine flour and powdered sugar. then add cold cubed butter and process until mixture is crumbly and sticks together when pinched. (don't have a food processor? don't worry, you can cut mixture together by hand.) press crust mixture into pan and bake for 15 minutes.
while crust is baking, beat eggs, sugar, lemon juice, lemon zest and baking powder. pour over baked crust and bake for 5 minutes then sprinkle desired amount of flaked coconut over the top. bake for remaining 15 to 20 minutes until golden brown.
i like to think i scrapbook in chronological order but i'm starting to think its just a pipe dream. after all, its may and i'm just now creating the title page for my 2015 album. oh well, at least i'm scrapbooking. i've been excited to create a sequined title ever since i saw tara elias' awesome december daily cover (see it here at studio calico) and 2015 seemed like the year.
i used a vanishing ink pen to trace numbers onto my canvas paper and then i glued soooo many gold sequins down with ranger multi medium.
today was super exciting at my day job with the debut of the essentials by ellen spring release. it's so fun to be a part of it even in a small way and the products are awesome! i was lucky enough to get to play with them a little bit early with my awesome friends during our crafty weekend. i'm in love with the bohemian garden set (and also with gold foiling)!
pies have been a big part of shaun's college years. as i'm sure i've mentioned, while they are not my first choice in desserts shaun loves them so we have celebrated the first day of each school quarter with a pie. it was very fitting that we had pies at his graduation party and i worked to improve my recipes for his favorite, cherry! i'm happy to report they were a big hit! i even won over some non-pie lovers like myself. here are the recipes:
crust recipe: (adapted just slightly from camille styles) -2 cups flour -1/2 cup powdered sugar -1 teaspoon salt -1 cup cold butter, cut into cubes -1/4 to 1/2 cup ice water blend flour, sugar and salt in a food processor. add butter and pulse until mixture resembles course sand. add 1/4 cup of ice water and pulse again until mixture comes together as dough. add rest of water if necessary and pulse again. separate dough into 2 equal portions and refrigerate at least 1 hour before using. filling recipe: -6 cups thawed frozen black cherries (cut into halves or quarters) -1 cup of sugar -5 tablespoons of cornstarch -juice from a large lemon -1 cup of black cherry juice, divided mix 1/2 cup black cherry juice with cornstarch and set aside. mix cherries with sugar, 1/2 cup cherry juice and lemon juice. cook cherries until bubbling, stirring constantly. add juice & cornstarch mixture, be careful it will bubble. cook until desired thickness is reached, about 1 to 3 minutes more. cool at room temperature and use with crust. i prefer making hand pies but i also tried making those cute little mason jar lid pies that are all over pinterest for the party and they were so cute & fun. and if you just want a regular old pie, this filling recipe would probably be enough for 2 9" pies. xo, carly