Make It Monday #27: Custom Copic Striped Ribbon

Well, I feel like the summer is officially winding down.  My daughter was registered at her new school today, signed up for swim lessons and stroke clinic and my son is registered to swim with the North Baltimore Aquatic Club.  We just have a few school supplies to purchase, uniforms to buy, and we'll be off on another fun school year!

When I saw Nichole's Make It Monday challenge this week, I knew I was in.  I love being able to customize, or make something from supplies I already have.  I only buy clear rhinestones as I know I can color them with my Copic Markers to match any project I am working on.  And this week's challenge is right up that alley!

I drew my inspiration from a Martha Stewart add in a card magazine:

Cardstock: American Crafts (White), PTI (White, Autumn Terracotta), DCWV (Glitter )
Stamp: PTI (Trajan Monogram)
Ink: CTMH (black)
Ribbon: CTMH (white grosgrain)
Punch: Martha Stewart (Pansy)
Die Cut: Spellbinders (Nestabilities)
Cricut Cartridge: (Martha Stewart Elegant Cake Art)
Copic Markers
Stickles (Diamond)

Macaraoni and Cheese Please!

When I was a kid, I grew up eating Mac and Cheese.  You know, the one in the blue box...  My mom would lovingly make it from scratch, and I wouldn't touch the stuff with a 10 foot pole, insisting that I only eat the boxed Mac and Cheese.  (My poor mom!)  You have to admit, there is something about the boxed stuff that keeps us going back.  As an adult, I now realize that the white envelope full of orange powder probably isn't a packet of health.  That being said, I've been on a quest for a recipe that is not only easy, but tasty, and *gasp* healthy?  In comes The America's Test Kitchen and their Healthy Family Cookbook.  While most of their recipes aren't known for being easy or quick, this one isn't too bad, and it has both stove top, and a crumb topped oven version.

EVERYDAY MACARONI AND CHEESE
8       oz. whole-wheat macaroni
         salt and pepper
1       (12oz) can reduced fat evaporated milk
3/4    cup 2% lowfat milk (divided)
1/8    teaspoon dry mustard
         pinch cayenne pepper
         pinch garlic powder or celery salt (optional)
2       teaspoons corn starch
2       cups shredded 50% light cheddar cheese (about 8 oz) ~ Cabot 50% light Vermont Cheddar Cheese      
         was recommended (not 75% light as it was grainy in texture)

Bring large pot of water to boil and add the pasta and 2 teaspoons of salt.  Cook according to package directions (or to your likeness), drain, and reserve 1/2 cup of cooking water.

Combine and bring to a boil evaporated milk, 1/2 cup of milk, mustard, 1/4 teaspoon salt, cayenne, and garlic/ celery salt (if using).   Reduce to a simmer.

Whisk together remaining 1/4 cup of milk and cornstarch, then slowly whisk into simmering pot.  Continue to whisk while simmering until smooth and slightly thickened (~2 minutes). 

Remove pot from heat and whisk in grated cheese.

Stir in pasta, and let sit until thickened and pasta is heated through (2-5 minutes).  Season with salt and pepper and add reserved pasta liquid if needed (I did not).

Add caption

You Mean The World To Me...

I have been on a card making roll since I finished the Summer Card Camp through OnlineCardClasses.com and I am ready to share one of my recent creations.  Since I last visited Angela's Happy Stamper in Reston, VA, I have been drooling over the Impression Obsession Cover A Card Stamps!  I had a hard time deciding which to purchase first, but when I saw the Map stamp, and the Cloud stamp, I knew right away those would be my first purchases.  My husband never gets too excited about the cards I make, but he went out of his way to comment on this:

Cardstock:  PTI (Enchanted Evening, White) CTMH (Bamboo)
Stamps: PTI (Masculine Motifs, Tiny Treats Christmas) Impression Obsession (Cover-a-Card Map)
Ink: CTMH (Bamboo) Color Box Chalk Queue (Chocolates and Blueberries)
Dies: PTI (Mat Stack 1) Nestabilities (Lacey Circles)
Ribbon, Button, Hemp: CTMH

More Summer Card Camp!

I love this week's color combo, and I've got lots of ideas swirling around in that brain of mine!

Cardstock: PTI (kraft), CTMH (sweet leaf, juniper, twilight, crystal blue, white)
Stamps: PTI
Ink: CTMH (twilight)
Ribbon: CTMH (sweet leaf collection)
Die: PTI
Border Punch: Martha Stewart
Other: Copic Markers, Prisma Glitter

Summer Card Camp 2011, Week Four!

It is Monday and that means there is a new color challenge posted for the Summer Card Camp.  I have lots of ideas churning, but thought I'd get a few cards posted asap!

 Card #1:

Cardstock:  PTI (white), CTMH (sweet leaf, juniper, twilight, crystal blue)
Ink: CTMH (black, twilight)
Stamps: CTMH
Die: Quickutz

 Card #2:

Cardstock: PTI (white), CTMH (sweetleaf, juniper, twilight, crystal blue)
Patterned Paper: PTI
Stamps: CTMH
Ink: CTMH (black, twilight)
Die: Quickutz

Online Summer Card Camp 2011, Week 3!

Well this is the half way mark on the Summer Card Camp!  I have to say, if nothing else, I have overcome my fear of sitting down with a blank card and just going for it!  This week's colors were so much fun!  I have lots of other ideas running around in my brain, but I just haven't had the time to get them on paper.

 Card #1 was inspired by a gift card holder made by Latisha Yoast in PaperCrafts Magazine 350 Cards & Gifts.

Cardstock:  PTI (kraft), CTMH (chocolate, vanilla cream)
Patterned Paper: CTMH (That's Amore)
Stamps: PTI
Ink: ColorBox (chalk)
Ribbon: CTMH (red), Unknown (chocolate)
Rhinestones: CTMH
Die Cut: PTI
Other: Glimmer Mist

 Card #2 was also inspired by a designer, Vanessa Menhorn, in the same publication from PaperCrafts.

Cardstock: PTI (kraft), CTMH (chocolate)
Patterned Paper: CTMH (that's amore)
Stamp: Hero Arts
Ink: ColorBox Chalk
Flowers: CTMH
Rhinestones: CTMH
Button: CTMH
Hemp: CTMH
Border Punch: Martha Stewart
Ribbon: Unknown

Do I want a brownie or a cookie, brownie or cookie...

I've had those days, days when I really don't know what I want...  Sometimes you just wish you could have the best of both worlds, chill it out, take it slow, then you rock out the show.  You know, mix it all together and you know you have the best of both worlds.  Sorry, I have an 8 year old who loves Hannah Montana right, that song is always in my head!  When I stumbled upon the recipe for Brookies, over at bunsinmyoven.com I knew I had to make them!
First make the brownie portion:

 Melt 2 sticks of butter in a saucepan, then stir in 2 1/4 cups of sugar.  Continue cooking for 1-2 minutes, stirring constantly, but not letting the mixture boil.

 Pour butter mixture into bowl and beat in 4 large eggs, 1 1/4 cups cocoa powder, 1 teaspoon salt, 1 teaspoon baking powder, 1 tablespoon vanilla extract, and 1 teaspoon espresso powder (if desired).  Next mix in 1 1/2 cups all purpose flour and 2 cups of chocolate chips.  

 Spread brownie batter into a 9x13 inch baking dish lined with parchment paper.

Now for the cookie part!

 Beat together 2 sticks of butter, 3/4 cup brown sugar, 3/4 cup granulated sugar, and 1 teaspoon vanilla until creamy.

 Add 2 eggs, one at a time, until combined.  Mix 2 1/4 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, then gradually add to the egg and butter mixture.  Stir in 2 cups of chocolate chips.

 Drop small spoonfuls of cookie batter on top of the brownie batter in the pan.  Bake in a 350 degree preheated oven for about 30 minutes or until a toothpick inserted into brownie portion is almost clean.

Enjoy!