I found this cute tutorial for a little bird house from the Big Shot Mini Milk Carton, it is great to have lots of uses for these dies.
I modified this next one a little. I made more of a tiled roof with lots of layers of scallops, I have also added a sheet of acetate to the inside of the circle so that I can fill it with treats without them all falling out. I have also added some velcro to the back of the “roof” so that it is easy to get to these treats.
Here is the tutorial:
Enjoy and happy Stampin’
I love the extra time that the school holidays bring, lots of time for some organising to prepare for the start of the school year. I have continued to spend time in the craft room attempting to make sense of all the miscellaneous bits and pieces around the place.
Today I achieved something I’ve wanted to do for ages, I now have a place for those extra packets of card pieces from workshops. I will eventually post a picture but basically you will be able to purchase these packets and make up extra cards, one of the cards to choose from is this one:
This card is quite similiar to one that was on the back cover of last year’s Idea Book and Catalogue. I have updated it to include the current stamp set “For Everything”. I love the new “Square Lattice” embossing folder, this is the first time I have used it, and it will not be the last! You will notice that I am using some retired DSP from “Raspberry Tart” and some pearls from the retired “Pretties Kit”. Oh and also the retired Kiwi Kiss satin ribbon.
I loved this layout as soon as I saw it in the Idea Book and Catalogue and couldn’t wait to recreate it.
Now I just have to add the photos!
I’ve done more sewing! My poor machine desperately needs a service but I don’t want to have it out of my sight! I found this great tutorial for making a caddy from our Scallop Square Die for the Big Shot that is available in the new Summer Mini.
This is the tutorial http://www.cardalacarte.com/2010/07/announcing-new-tutorial-cute-n-cubby.html I would recommend buying this tutorial, it is very professionally done.
It is going to be a gift for a friend who loves Melon Mambo. It was easy to make. I couldn’t resist popping one of the Flower Folds Dies on the front. I love these!
Here is is with some bits and pieces in it.
Happy Sewing and Stampin’
I got this recipe from my sister, I would not recommend it if you are trying to be “good”. We served it last night at our Summer Mini Launch and it was a HIT.
Combine 1 1/2 cups of dessicated coconut, 2 egg whites (that have been beaten), 1/3 cup of sugar and 1 tablespoon of flour.
Reserve 1/2 cup of the mixture and then press the rest into the base of a springform tin. Bake in a 150 degree oven for 15 mins (or until golden). Press remaining mixture into small star cutters to make 5 – 7 small stars, you should be able to press the mixutre into the cutter and then lift the cutter off. Bake in a 150 degree oven for 10 mins or until golden.
Sprinkle 80 grams of roasted unsalted macadamia nuts over the base.
Heat 300 ml cream with 300 grams of very good quality cooking chocolate, specificallyPLAISTOWE 70 % Cocoa Cooking Chocolate. I would suggest doing this in a double saucepan (thereby the bottom saucepan holding boiling water and the steam providing a more gentle heat). Once the cream and chocolate is smooth add 4 egg yolks and stir until combined.
Pour over the base and macadamia nuts, set in the fridge.
Just before serving add your coconut stars, you can also dust with icing sugar if desired.
1 packet of Marie biscuits
3/4 cup desiccated coconut
1/2 cup condensed milk
1 tablespoon cocoa
110 grams butter
Crush biscuits, add all other dry ingredients, mix and then add condensed milk and melted butter, press into tin. Set in fridge.
1 1/2 cups icing sugar
2 teaspoons peppermint essence
2 tablespoons soft butter
Mix together and spread over base.
When set ice with chocolate icing (made from icing sugar, cocoa and a small amount of water).