Thursday, May 24, 2018

Distressed Oxide Ink color lifting

Hello there Stampers!!

Today I will show you how to lift color from  Distress Oxide background. Such fun and simple technique and here it is for you to enjoy:

I am using Altenew Garden Treasure stamp set. Absolutely lovely, layered set with tons of possibilities. The outline flowers were appropriate for this  project and I embossed them in while, although you could use clear embossing powder if you are using white card stock. On the above card you can see Broken China, Peacock Feathers and Faded Jeans in action. Cracked Pistachio was used for coloring some of the pedals.

Here I used Worn Lipstick and Picked Raspberry Distress Oxide Ink. I attached it directly to the card base and popped up the greeting (from My Monthly Hero March 2018) by rolling glue dots. I'm sure there is a better way of doing it but that's what I had on hand. Also, as you can see I took two die cuts, one in black and one in white and off set them a little bit. I really love the effect you get with that.

Here Nuvo Crystal Drops were used for the added touch on the flowers....

An here my favorite trio mix: Cracked Pistachio, Peacock and Twisted Citron. Love that combo. I thought that Violet would be perfect for the flowers. 

Monday, May 21, 2018

Watercolor marker poppies

I'm just entering the world of watercolor!! I have done some watercolor with ink in the past but never tried the markers, so this is brand new to me. 
As it always happens, I came across a card I loved on Pintrest, which inspired me to the point where I had to give it a try and , am I glad that I did!

Today I am using Bloom with Hope  by Stampin Up. All images are embossed with black embossing powder, then colored with Ohuhu watercolor markers.

I stamped the bottom flower and leaves directly on the watercolor paper and embossed it. Then created two additional flowers on a separate piece of paper which I embossed, colored and cut out. I attached them with the foam tape creating different depths on the card. The greeting was cleared embossed (twice!!!) to add just a little something-something. Oh, lets not forget about the glitter pen, which I used for the center of the flowers. You can't do without glitter pen!

Here I decided to add some watercolor splatter to the background. Not sure if I like it or not. What do you think?

See the video for more details. Enjoy!!


Thursday, May 10, 2018

Dahlia Stencil in action

The moment I saw Dahlia Layered Stencils from Altenew - it was love at first sight! I was in awe with the cards that I saw other people make and very quickly decided to get started on projects of my own.

So here is what I've got for you today!!
On the "Celebrate You" card I used Worn Lipstick Distressed Oxide Ink on Stencil A and Picked Raspberry Distressed Oxide on Stencil B. I then created a white frame which I attached with a foam tape and added a quick greeting. Very simple.

On the "For You" card, I once again used Worn Lipstick on Stencil A and Versamark on stencil B. Once Stencil B was off, I applied Perfect Pearl powder to the card. It's so amazing to see it attach to Versamark with such ease and  crease an amazing shimmery background.

For the "Hello" card, I used Broken China Distressed Oxide for Stencil A and Faded Jeans Distressed Oxide for Stencil B. I made sure that the ink was completely dry and I placed Stencil B on the image once again and lined it up very carefully. I then started applying Versamark to it. Once I was done, I removed the stencil and added clear embossing powder. Once you put that heat gun to it, the entire card comes to live.

Lastly, let me introduce you to my two rejects, which I saved from the trash - literrally. Yes, it's true, they were both not my favorite cards but I decided to work around their faults.
 Here I used Pool Party card stock by SU, sponged Pool Party SU ink on Stencil A and Marina Mist SU ink on Stencil B. I love the colors combo and I love how Marina Mist transformed into this amazing aqua color. HOWEVER, here is where my error was. I didn't wait until the ink was completely dry. When I applied Versamark to Stencil B and added clear embossing powder, the entire card got a grainy coverage of powder which is less than attractive.  I doubt, however, that the recipient will try to criticize my embossing boo-boos.

And here is my reject number two! I used Dusty Durango SU card stock and used Stencil A with Vintage Photo Distressed Oxide and Stencil B with clear embossing powder..... Well, I just didn't like it. To save it, I cut out part of the flower and placed it on a white card stock covered with Vintage Photo Distressed Oxide Ink, attached it to Dusty Durango card stock and called it the day.

Hope you enjoyed all the projects!! See you next time!


Tuesday, February 13, 2018

Roasted Cauliflower

My very favorite way to eat cauliflower is boiled, drained and then sprinkled with butter drenched bread crumbs. Well, that may not be exactly the healthy way but it sure is my favorite way to devour it.

My second favorite on the list is Mashed Cauliflower. No, you cannot pass it for mashed potatoes by any means, but it is an incredibly delicious side dish.

THEN the wildest thing happened.  I stumbled upon this roasted cauliflower recipe made in an iron skillet. Let me mention that I have made roasted cauliflower in the past and was not impressed by it. I made it plain and made it with buffalo sauce, but it never made it to my treasured recipe book with "need to make it again" recipes. Do you have one? You should! The treasured recipe book, that is. 

With this recipe the cast iron skillet part of the recipe as the delivery vessel caught my attention. Did you know that everything tastes better when cooked in a cast iron skillet? Studies have shown..... I'm kidding. The only study that has been done is MINE and I say that nothing cooks like cast iron skillet so just take my word for it! Cast Iron skillets deserve a post in themseves because they are passed from generation to generation and just like wine, they only get better with age. 

OK, getting back to the cauliflower.....

Place the whole cauliflower into an iron skillet and drizzle it with olive oil, then sprinkle with salt, pepper and garlic powder. I make my own Paula Dean's House Seasoning which I use every single day in my cooking. Here are the ingredients:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Wrap the entire skillet in aluminum foil and place it into preheated 400 degree oven for 40 minutes. Voila, dinner is ready!

My personal favorite is to break the cauliflower into pieces rather than keeping it whole. There is more surface for the brown goodness from the bottom of the pan!

Wednesday, November 23, 2016

Cranberry Christmas Cake

It's unbelievable that tomorrow we will be cutting turkey and off we are thrown into the Holiday season. It comes so fast and goes by even faster and although, it is the most wonderful time of the year, by January 1 I am ready to move on and take the decorations down. However, right now it's the time to take it all in and enjoy the traditions that we all have brought from different parts of the country.
I remember as a little girl, my mom would go to the forest cranberry picking. She would have a big comb with a basket at the end where she would collect the berries in. Our job would be to pick out the leaves and little twigs mixed up with the dark red berries.
Although, I was not a fan of cranberries back then, I love them now and if you are a cranberry hater this cake will sure change your mind. The mix of sweet and tart flavors totally explodes in your mouth and you seriously have to stop yourself from eating more of it.
I think it's the best when it cools a bit but it's still warm. The top is still very crunchy  and adds a wonderful texture to the cake.
No baking powder or baking soda in this recipe so I'm crossing your fingers that you have a kitchen aid mixer because there is plenty of beating involved.
Ingredients    (by Barefoot In The Kitchen)

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour *
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size (seriously, double the size).  Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.

Tuesday, November 1, 2016

In the bag

I love to bake over the holidays and pass on the goodies to friends an neighbors. Check out this video with the neat wrapping ideas with the cellophane bag, tags and some ribbon. Everything looks just so much prettier wrapped!

Monday, October 24, 2016

So very Thankful for you - coloring fall leaves

Fall colors are just amazing! I had an absolute blast coloring the leaves!! I sponged them in Cajun Craze, Pumpkin Spice, Curry and Old Olive. I even added a touch of Rose Red on the tips. You probably do recognize Vintage Leaves stamp set. Do not stamp the leaves in black! It's just too rough. I did it in Early Espresso and I felt that they blended in better. Enjoy!