Turn One Piece of Scrapbooking Paper Into 12 cards!

While checking out some of my favourite blogs I came across this idea that uses one piece of scrapbooking paper for the base paper for 12 cards. If you want to give it a go, the details can be found at : maecollins.blogspot.com (One Sheet Wonder). I'm always adding to my pile of half used paper. This idea sounded great. For this project I used a double sided piece of scrapbook paper with a floral black and white print on one side and spots on the other side. I then decided to stick with two colour schemes. Pink, Black and White and Red, Black and White. The end products have turned out really well and I've got very little left over paper.



The completed 12 cards.














This is for one of my friends who are expecting their first bub. I'll try to post my other cards in detail. I tried to do it tonight but don't seem to be having any luck. Hopefully I'll be able to add them to My Creations slideshow.

Marshmallow Munchies

One of the things in life that I love to do is Baking. I got the recipe for this slice from my good friend Gabrielle Messer last year. I have made two batches of these Marshmallow Munchies this week. The first batch went within a day. Disappearing to Dunc's workplace and my folks house and the second batch are almost extinct. With 2/3 on their way out to Opalton with my brother for road trip snacks. I always make sure I have the ingredients for this slice in my pantry for last minute morning/afternoon teas. They have minimal ingredients and preparation and you only use one bowl.
Here's the recipe.....

Pre-heat oven 180c
Line a lamington Pan with non-stick paper
In a bowl combine:
1 cup sifted SR Flour,
4 Weet-Bix (crushed),
1/2 cup Brown Sugar (firmly packed and sifted)
125g butter (melted)

Stir ingredients together then press out into lined pan. Cook until the base has browned slightly (about 12 minues). Remove from oven and cool. Cover base with 1/4 cup of raspberry/strawberry jam. Sprinkle jam covered base with 100g halved marshmallows or baking marshmallows. Return to oven until marshmallows melt. Remove from oven and press the tops of the marshmallows with a fork to stread the marshmallow ooze all over the base. When cooled, cut with a knife dipped in boiling water.

My Collection of Craft Tins

After giving my first ribbons tin away to my friend Helen (Chook), I got busy making my own ribbon dispenser and couln't stop. I've now ended up with a whole collection of craft storage tins. My Bling Tin is for brads and all the other embellishments I've collected over the years. The scraps tin speaks for itself, holding small scraps of paper and ribbon that I may use one day. I've got 2 more empty formul tins sitting on my workbench. I'll have to get thinking, to decide what needs some extra special storage. Watch this space!!!!!.......

Formula Tins Get a Facelift!

One thing positive has come out of my inability to totally breastfeed my little bub...........empty formula tins. When we used up our first tin of formula I was tempted to thow it into the recycling bin but they are such a great size for using as a storage device. After a bit of thinking and fiddling I've created a ribbon storage device. I punched some holes into the plastic lid and decorated the outside with various papers, stamps and ribbon. It works really well and keeps my ribbons in order.

Christmas In July!!

After attending one of Gina's, Stamp and Stack workshop on Monday night (Dunc looked after Bubby) that was based on Christmas in July. I've decided to have a go at being organised for Christmas 2008 by making most (hopefully ---all) of my Christmas cards now. Another crafty friend of mine, Helen (Chook) put me onto these groovy tri-fold cards. They look really different and are quite easy to make. Just a bit of measuring and cutting to get the effect. As you can see I had a great time testing out my new giant circle punch.....lots easier than trying to cut around a template. Watch this space for more Christmas creations!!!

Dunc's Favourite Muffins - White Choc and Macadamia

This week our freezer was empty of muffins. So on a perfectly wet, rainy, baking day I searched our pantry to see what type of muffins I would bake this week. I always use the same recipe and alter it go with the ingredients I have in the fridge, feezer and pantry. The basic recipe is:

2 cups SR flour
2/3 cup caster sugar
3/4 cup white choc bits
1/2 cup coursely chopped macadamias - Bauple Nuts if you are from the Maryborough area (toasted)
60g butter melted (oil if you run out)
3/4 cup milk
1 egg - beaten lightly

Preheat overn 200c/180c fan-forced and grease muffin pans (I just use muffin papers to save time and cleaning)
Sift flour and sugar and stir in remaining ingredients.
Divide mixture among muffin pan.
Bake muffins for about 20 minutes. Stand to cool a little before turning out.

VARIATIONS -
* Add 1/2 cup of dark or milk choc chips if you don't have nuts.
* Add 1/2 cup of frozen rasberries/mixed berries.
* Add 3 heaped tablespoons of cocoa to flour for a chocolate muffin base.

This recipe always produces delicious muffins that are best heated in the muffin just before eating. I store mine in the freezer in a snap-lock bag. This week Dunc got White and Milk Choc Chip Chocolate Muffins. He decided that they were too yummy to share at work. So they are slowly disappearing from my kitchen counter.

Another Excuse to Make a Card!!

Friends of ours have just sent out their wedding invitations. So, yet again I get another chance to create something. I chose this colour scheme to go with their wedding invitation which was turquoise and white.