With Sympathy

We had a neighbor that lost his Father last week and I realized I didn’t have one sympathy card on hand in either of my card organizers!  Obviously, not my favorite type of card to have to send, but definitely should have on hand.  Here is my card I came up with: and decided to make a few extra to add to this month’s CardExchange Group just in case anyone may find they need one some day just like me.

 

My thoughts and prayers are with the Adam’s Family.

 

Recipe:

Stamp Sets: Lovely as a Tree and Loving Memories

Paper: MM Neutrals, Chocolate Chip, and Naturals Ivory

Ink: Always Artichoke, Chocolate Chip, and Close to Cocoa

Accessories: Chocolate Chip Grosgrain Ribbon, and Ticket Corner Punch 

 

Polka Dot Daisies

The other day I received my SU order with Delicate Dots DSP in it and really wanted to play with it – I also wanted to do something with the Scallop Circle punch again because that is also fairly new to my SU collection.  Well I went on over to SCS and was looking at the recent postings and WOW, I found this absolutely beautiful card made by Lisa: http://www.splitcoaststampers.com/gallery/photo/1282248 – I was stumped on how she did the stems because they just looked so perfect.  I emailed her a note asking her how she did them and I was so appreciative that she wrote me back to let me know she did the piercing free-hand and then sewed them!  I thought um, ok, I can do this and I love to sew – so wha-la, here is how mine came out: It was really a fun and relaxing card to make.  In fact, I made a few of them and here’s a little secret, if you are participating in this month’s swap at:  http://groups.yahoo.com/group/cardexchange/?yguid=356376302 you will be receiving one of these cards!

Recipe

Stamp Set: Polka Dot Punches

Paper: DSP Delicate Dots, Sahara Tan, Whisper White, and So Saffron

Ink: So Saffron and Versamark

Accessories: SU Scallop Circle Punch, CM 1” Circle Punch, MM Willow Thread, Paper Piercer, White Embossing Powder, Sponge, Certain Celery 5/8” poly-twill Ribbon, and Whisper White grosgrain Ribbon

 

Scallop Punch Butterfly

Oh no, I’m guilty of blog neglect, but going to try and make it up today with a few posts.

I just joined a Local Swap with six talented women (I know this because the Hostess gave me a sneak peak) and I’m so excited – can’t wait to get the cards later this week. This swap will go through July and the theme for the first month is punches! WhooHoo, I love punches! All I needed was some inspiration, so I went blog hoppin’ and found an absolutely wonderful idea here: http://flowerbug.typepad.com/my_weblog/2009/01/mercedes-scalloped-punch-butterfly.html

isn’t her card just awesome!! So here is my version of her artwork:

I sure hope the other gals will like it!

Recipe:

Stamp set: Garden Whimsy

Paper: DSP Tea Party, Going Gray, Certainly Celery, Pretty in Pink, and So Saffron

Ink: Going Gray and Pretty in Pink

Accessories: Photo Corners, Scallop Circle, and Window Punches, and Whisper White Grosgrain Ribbon

Clone of a Cinnabon

For those of you who have been wondering where I’ve been – well, my Stamp Studio has been under major re-organization – the process has been emotional, physically tiring, and in case Hubby reads my Blog – just a little financial – LOL.  Once it is complete I will post some pictures.

Since Hubby was in my Stamp Studio working on building another shelf and putting together a small bookcase, I decided to play in the kitchen.  I made a batch of cinnamon rolls from a recipe entitled Clone of a Cinnabon with a couple of changes because the recipe was orignally for use in a bread machine and even though I do own one I really just felt like using the Kitchen Aid Mixer instead.  Anyways, I’ve decided to post this on my Blog because a couple of you have asked for the recipe after hearing my Hubby’s opinion which was “these are the kind of cinnamon rolls that one would think would only be served in Heaven” – I was so touched!  So here it is with some pictures:

CLONE OF A CINNABON

1 cup warm milk (110 degrees F) 

2 eggs, room temperature                              

1/3 cup butter, melted        

4-1/2 cups bread flour

1 teaspoon salt                                                

1/2 cup white sugar

1 pkg. + 1/2 tsp. dry active yeast

1 cup brown sugar, packed

2-1/2 tblsp. ground cinnamon

1/3 cup butter, softened

1 (3 oz.) pkg. cream cheese, softened

1/4 cup butter, softened

1-1/2 cups confectioners’ sugar

1/2 tsp. vanilla extract

1/8 tsp. salt

Dissolve yeast with a little bit (about 1 tblsp.) sugar in warm milk in a large bowl. 

Once the yeast is activated (about 15 min.), mix in the sugar, butter, salt and eggs.

Add flour, using your dough hook, knead the dough into a large ball.  Put in large oiled bowl and turn to distribute oil around dough.  Cover with warm, moist towel and let rise until doubled, about an hour.

Roll dough into a 16x21 inch rectangle.  Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.  Roll up dough and cut into 12 rolls.  Place rolls in a lightly greased 9x13 inch baking pan.  They will look like this:   Cover and let rise until nearly doubled, about another hour.  Meanwhile, preheat oven to 350 degrees F.

Bake rolls in preheated oven, on lower rack, until golden brown, about 20 minutes. When they are done – immediately turn over onto cooking sheet lined with parchment paper so all the gooey, yummy drippings poor back into the crevices. They will look like this when they are done:

While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt.  Spread frosting on warm rolls before serving.  They should look like this:

I doubled the frosting recipe because all my boys love extra frosting.  Everyone that has had them really LOVE them!  I hope this will inspire you to make a batch.  If you do, let me know what you think!  Happy baking!