March weSTAMP Swaps

Our weSTAMP group met this month, and what a great time we had! Look at the treats Terri brought! Not only is she an awesome creative papercrafter, you can see she has the gift of BAKING as well!!! These are Lemon Coconut Peeper Cookies! I love how she presented the cookies in the Easter basket (with SU ribbon at the top, of course!) I have added Terri's recipes (after receiving many emails requesting it!) Here it is! 1 box of Lemon Cake Mix (any brand) 1/3 cup oil 2 eggs 1 cup unsweetened flake coconut 24 butterscotch chips 48 miniature semisweet chocolate chips Heat oven to 350 degrees. In large bowl combine cake mix, oil and eggs; beat until well mixed. Place coconut in shallow bowl. For each cookie, shape dough into one 1-1/2 inch ball and one 1/2 inch ball. Roll each ball in coconut; place on ungreased cookie sheet with smaller ball touching larger ball. Place cookies 1-1/2 inches apart. Bake at 350 degrees for 12 to 14 minutes or until coconut just begins to brown. Immediately press 1 butterscotch chip for beak and 2 mini chocolate chips for eyes into smaller ball of each cookie. Remove from cookie sheet. Makes 24 cookies. To go along with the Coconut theme, she made a YUMMY Coconut cake!!! Isn't that a cute little sign to let us know what kind of cake it was?

We start the evening off with a make and take. Peggy was our volunteer for this. This is a beautiful 4 1/4" x 4 1/4" card using the set Easter Blossoms.

Peggy also did our 3 mn. demo for the evening. She showed us how to make a coordinating envelope to fit our 4 1/4" card.

To make this envelope, first seal it shut. Then you cut off about 1" of one side of the envelope. That will become the top of the envelope. Then cut a piece of DP the same width of your envelope by 2". Score this piece at 1 1/4" (on the long side). Tape the shorter side of the DP to the FRONT side of the envelope as shown below.

Here is a photo of the backside of the envelope. Round the corners of the 2" piece. This is the backside of the envelope with the flap up.

This is the backside of the envelope with the flap down.

THANKS Peggy! We all LOVED your project!

The theme of our swap this month was a 3-D Spring, Easter, or Mother's Day project. Here they are!!

Linda B's swap: (filled with candy!!)

Eileen's swap:

Heather's swap: (filled with jelly beans!)

Pam's swap:

Inside of Pam's swap:

Jennie's swap (gift card holder)

Inside of Jennie's swap:

Terri's swap: (pin cushion with fabric!)

Melissa's swap:

Michelle's swap:

Peggy's swap:

Kathy's swap: (tutorial found HERE)

Inside of Kathy's swap:

Shelley's swap: (yummy treat inside, TO DIE FOR!!)

Shelley made us all a keychain out of a formica chip from Home Depot!

Linda R's swap: (candy inside!)

Stephanie's swap:

Lorri's swap, and recipe and can be found on previous post HERE.

Linda R made the doorprize this month. Isn't this the CUTEST little dresser?? The drawes slide out (treats were inside!) If you have questions about her project, you can find her blog HERE.

Today is the LAST day to order from the Sale A Bration Catalog! You can earn FREE products by spending at least $50 in products! Also, in case you were interested in becoming a demonstrator, today is the LAST day to get the EXTRA $50 in incentives for signing up! Go to my SU website to sign up today! You can find the link HERE.

weSTAMP Swap - SERIOUS SHOPPER!

The theme for this month's swap was 3-D Mother's Day/Easter/Spring. I was kind of "stretching it" and added a tag that said "mom" on it, so I guess this technically fits the theme. LOL This gift idea is for the SERIOUS SHOPPER! This is a shopping bag, and I got the pattern off the Demonstrator site. Did you know if you are a demonstrator, you have access to MANY MANY free patterns and templates? See previous post HERE if you are interested in becoming a demonstrator! On the inside of the shopping bag is what every shopper needs, a VISA card!! LOL Just kidding! I couldn't afford to get all the weSTAMP swappers a REAL Visa card, so I had to make my own. I did it by finding one on the internet and printing it on glossy paper to resemble a REAL Visa card. On the inside of the Visa card, I made up a poem, then added some Ghiradelli chocolate. Every shopper needs chocolate to keep her going!

Recipe:

Stamp Set: Things I Love

Paper: Whisper White, Basic Black, Tempting Turquoise, Chocolate Chip

Ink: Basic Black, Tempting Turquoise, Chocolate ChipAccessories: Daubers (for polka dots), Tiny Tag Punch, Crochet Thread (for tag), Scallop Edge Punch, 1" & 1 1/4" Circle Punches, Dimensionals, Non SU Tissue Paper, 1/4" Tempting Turquoise Grosgrain Ribbon

Bliss Card

There's only a couple more days to take advantage of Sale a Bration! This stamp set called "BLISS" was FREE through the Sale a Bration promotion! Spend only $50 and you can have this set, too! You can order online through my Stampin' Up website HERE.

Recipe:

Stamp Set: Bliss, So Happy For You (BOTH are from Sale a Bration!)

Paper: Basic Black, Whisper white

Ink: Basic Black

Accessories: Scallop Oval Punch, Small Oval Punch, Dimensionals, White Organza Ribbon

Have you ever considered joining Stampin' Up? I'd LOVE to have you join my team! If you join before March 31st, you will get the kit at 15% off, PLUS an additional $50 worth of products! In other words, you get over $360 worth of products for only $148.75!

Remember, you also become a member of weSTAMP! We'd LOVE to have you join us! Please email me for details on how to sign up, or visit my demonstrator website HERE.

Cupcake Birthday Card

Another Stamp Club project from this month, featuring the Create a Cupcake stamp set and cupcake punch. The pedestal is scored at 1/4" and 1/2" to make the shelf "POP OUT." Recipe:
Stamp Set: Create a Cupcake Paper: Whisper White, Ice Cream Parlor DP (Sale a Bration Catty), Pacific Point, Daffodil Delight, Red Glitter DP Ink: Melon Mambo Accessories: Ice Cream Parlor Buttons, White Gel Pen (faux thread on button), Eyelet Border Punch, 1 3/4" Circle (base of pedestal), Dimensionals

Exciting News!

I almost fell off my chair when Dawn Raspas, one of the top Stampin' Up demonstrators, called me asking to be a guest designer for her UStamp with Dawn and Friends!! What an honor and PRIVILEGE to be a part of this!

There is an early bird sign up going on right now. Check it out HERE!

Bunny Basket

Here's another Stamp Club project from this month. That Petal Cone Die is to DIE for! LOL Becky Roberts had a basket like this on her blog (and instructions) over at Inking Idaho. Check it out, along with her other amazing projects! (Thanks Becky!)

I added a bunny to the front of my basket. If you would like a pdf of the bunnies (12/page) you can download it by clicking HERE. There is a tail on the backside of the bunny made with the BoHo Blossoms Punch (not pictured).

Recipe:
Paper: Bashful Blue, Pretty in Pink, Whisper White
Ink: Basic Black
Accessories: Petal Cone Die, Owl Punch (heart part), 1/4" Pretty in Pink Grosgrain Ribbon, Cellophane Bag, Dotted Scallop Ribbon Border Punch, BoHo Blossoms Punch, Glue Dots

Stamp Club Project

This was one of the Stamp Club projects this month. I taught the gals how to brayer. Such a fun technique! I got to attend Michelle Zindorf's class last month and she is the BRAYER QUEEN! I highly recommend her class if she is in your area!

Recipe:
Stamp Set: Easter Blossoms
Paper: Very Vanilla
Ink: Pretty In Pink, Bashful Blue, Pear Pizzaz, Garden Green, Soft Suede
Accessories: Brayer, Sponges, Oval Scallop Die, Polka Dot Embossing Folder, Dimensionals (behind oval die), 1 1/4" Striped Pretty in Pink Ribbon


This is the treat I served. They are called Chocolate Chip Cookie Dough Cupcakes. I found the recipe on the blog My Baking Addiction. Inside each cupcake is a smallcookie dough ball!

Almond Bar Recipe

I keep forgetting to post this!! (Sorry ladies!) I made this at my last Girl's Day/Night Out and it was a HIT! If you like ALMOND flavoring, you will like these!

I found the recipe at my FAVORITE cooking blog, Cookin' Up North. Laurie has INCREDIBLE recipes!! (She's SO SWEET, too!) I even have folder on my desktop for her recipes because I save so many of them!

Here are the Almond Bars I made last month:

This is the original recipe from Laurie's blog. However, I wanted a little thicker layer of frosting (as shown above) so I doubled the recipe for the frosting. The frosting recipe as shown below is the single frosting recipe.

Almond Bars

2 c. flour
1/2 c. powdered sugar
1 c. softened butter {no subs} Mix and pat in an ungreased 9x13 pan. Bake at 350 for 20 minutes.
Mix:
8 oz. softened cream cheese
2 eggs
1/2 c. sugar
1 tsp. almond extract
Pour over hot crust and bake for 15-20 minutes. Cool completely.
Mix:
1 1/2 c. powdered sugar
1/4 c. melted butter
1 1/2 tsp. milk
1 tsp. almond extract.
Spread onto cooled bars and top with slivered almonds.