Quilled Cupcake

This is my first attempt at quilling.  I cut all the strips to 1/4″ and hand rolled it since I did not have tools at the time.  I used a template from the book 50 Nifty Quilled Cards by Alli Bartkowski.

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Posted by on November 17, 2011 in Cards, Paper Crafts


Purple Cupcake Card

It’s been a long time since my last post.  Blogging is like keeping a journal…something I have to work hard at to maintain and and at least post weekly.  Life just takes over and I keep putting blogging on hold, but I will try to do better from now on.

So, to start again here is a card I made for my friend’s birthday.  She loves purple (who doesn’t?) and she loves to bake so I decided to make her a cupcake card.


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Posted by on November 16, 2011 in Cards, Paper Crafts


Cherry-Orange Thumbprints


Thumbprints are one of my favorite cookies.  They’re not too soft and not too crunchy.  At work we make raspberry and apricot thumbprints, probably the two most common flavors.  I had neither jams on hand, but I did have a black cherry preserve so I opted for a cherry-orange flavor instead.  I used a recipe I found on King Arthur Flour’s website (btw I am a HUGE KAF fan…I would love to work for them).


Adapted from KAF
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 3/4 cups Unbleached All Purpose Flour
  • 1/2 cup cherry jam

1) Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
2) In a large bowl, beat the butter, sugar, orange zest, vanilla, and salt until very light.
3) Beat in the egg.
4) Add the flour, stirring until well blended.
5) Use a teaspoon cookie scoop (about 2 measuring teaspoons) or tablespoon cookie scoop (about 4 measuring teaspoons) of dough for each cookie. Scoop cookies onto the baking sheets, leaving space between each cookie.
6) Use your fingertip (for smaller cookies) or thumb (for larger cookies) to put an indentation into the center of each and fill with cherry filling. Note: you may want to cut the cherry pieces if your jam has really large fruit chunks.  I used a star tip* and piped the cookie instead of balling them and I used a piping bag to fill the centers, but a spoon works just as well.
7) Bake the cookies for 12 to 14 minutes. Remove them from the oven.  Let the cookies cool for about 5 minutes to firm up, then move them to a rack to finish cooling.

Yield: 2 1/2 dozen to 5 dozen cookies, depending on size.

*If piping, use the dough immediately as it becomes too firm to pipe once it gets cold or sits for some time. Trust me…I tried.

Later on I decided to make another batch for my brother-in-law’s birthday, but did not have my large star tips so I balled them instead.  Here’s what they looked like:


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Posted by on May 10, 2011 in Cookies, Food


Playing with stamps

I always ooh and aah over stamps, but rarely ever buy them because I don’t normally use them.  Joann’s had a great sale on stamps and I decided to purchase one.  Two weeks later I finally got around to playing with them.  I wanted to create simple hello/thinking of you cards, so I made some just to get a feel for stamping.  Here is what I came up with:

Hello CardsHello Cards

Materials Used:

Cardstock – Kraft (The Paper Company)
Stamp – Peacock/hello (Michael’s); Just saying hello/Just because (TPC Studio)
Ink – Navy Blue, Black, Purple, Brown, Green, and Deep Green (Rubber Stampede)
Misc – Round corner punch (Fiskars)

That’s it for now.  Tomorrow I will post some food pictures since I am still editing my sister’s birthday card and my mother’s day card.

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Posted by on May 9, 2011 in Cards, Paper Crafts


Tri-Step Card

Another interesting fold from Laura Lipe’s blog and it was really simple to do. I chose it for my brother-in-law’s birthday.

Here is the front:

Tri-Step Front

The Side:
Tri-Step Inside

Materials Used:
Cardstock -Boysenberry (The Paper Company); Cream
Patterned Paper – Garage Sale Collection (Recollections)
Stamp – Brush Stroke Greetings (TPC Studio)
Ink – Brown (Rubber Stampede)

Instructions can be found here.

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Posted by on May 9, 2011 in Cards, Paper Crafts


Funky Fold Card

Since I posted absolutely nothing in April (did I mention I’m horrible at maintaining anything resembling a journal) I am incredibly behind on posting all the projects I’ve accomplished last month. So, I will bombard the beginning of this month with all those posts I should have written last month.

I find it harder to create cards for males than females since it seems so much more limited. Patterned paper, colors, and embellishments all seem to be targeted towards a more feminine audience. To compensate, I have opted to go for interesting card folds when it comes to making masculine cards. A great fold I found on Laura Lipe’s blog is this funky fold card. I love her blog.  I chose this fold for my friend’s birthday.

Funky Fold Front
My friend is a theoretical chemist so I thought it would be fun to incorporate it into his card.  The side images were created using an online program I happened to stumble upon one night (sadly, I have lost the website url) that creates newspaper clipping images.  The newspaper clipping is actually the abstract from my friend’s work that was published on an online journal.  Technically, theoretical chemists do not handle actual chemicals, but I ran out of ideas and I liked the color on the beakers image so I placed it on the bottom anyway.  The periodical table of elements greeting was a pain for sure, but worth it since it turned out great.  I tried to just use images I found online, but they had too many numbers/words that it became blurred when I minimized it, so I just made my own on Photoshop.  I’m super proud of this one. (^_^)

From the side:
Funky Fold Side

Materials Used:

Cardstock – Brown, Red, Blue, Green (The Paper Company); White for the greeting and images
Ink – Walnut Antiquing Solution (Tsukineko)
Misc – Foam squares

Instructions can be found here.

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Posted by on May 9, 2011 in Cards, Paper Crafts


Pão de Queijo

Pão de queijo is Brazilian cheese bread.  If you’ve never had it then please make a batch of this recipe, buy the mix, or buy the frozen dough balls because they are delicious.  Over the holidays I decided to make these savory snacks from scratch since I am not a fan of box mixes.  They were such a hit this recipe was made four times in 2 weeks.  I’m surprised I even have a picture of them baked since every time I turned around to grab more from the oven a bunch of the ones I already placed on the plate or bowl were missing. =)
Although I made my cousin promise never to share this recipe or show how to make it, I decided to post the link to the recipe I used.  I did this primarily because it is not my personal recipe.  Second, I was going to write that it is a basic recipe and similar to all recipes on the Internet, but I did some research to verify this statement and I was incorrect.  Although I have not made any of the other recipes, based solely on the pictures and ingredients alone, the recipe below seems closer to the pão de queijo I am familiar with.  It’s so good I want everyone to know it!
Recipe from Sonia Portuguese.
dough Dough once all ingredients have been incorporated.
ballsFormed into balls…or as close as my cousin and I could get it.
baked Some of the baked pão de queijo.
Although any tapioca flour will work, buy from an Asian store as it is WAY cheaper.  I think I bought my tapioca starch for less than $2, but Bob’s Red Mill’s taopica flour is around $5-$6.  In Brazil, they supposedly use manioc flour*, which tapioca flour comes from, so I bought some from a Brazilian store to test out flavor and texture differences.  I also bought a box of Yoki pão de queijo mix to test as well.    I’ll post those pictures at a later date when I get to actually conducting the experiments.
*Here’s a great article on the difference between manioc v tapioca flour.
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Posted by on March 6, 2011 in Food, Savory Dishes