What kid doesn’t like ice cream? Actually, what adult doesn’t love it, too?!! At my Open House for the new Stampin’ Up! Catalog recently, I had an Ice Cream Sundae Bar. I made my own Hot Fudge for the event! Yummers!!!
I’ll leave you with the recipe at the end of the post.
The Stylin’ Stampin’ INKspiration Team is focusing on KIDS today! So I made an Ice Cream Card:
I just love these colors! This time I chose the colors from the Designer Series Paper: Naturally Eclectic DSP. Emerald Envy, Whisper White, Soft Sky.
Here’s the details:
Stamps: Cool Treats
Ink: Crumb Cake, Early Espresso, Lemon Lime Twist
Paper: Emerald Envy (5 1/2 X 11, score at 4 1/4), Whisper White (5 1/4 X 4), Soft Sky (5 X 3 3/4)
Accessories: Frozen Treats Framelits Dies, Stitched Shapes Framelits, Wink of Stella (see sparkles below!)
I’ve been hearing about Sara Douglass’ frosting recipe that she presented at #OnStage2016! At club this month, we made this cute card using Sara’s recipe.
I actually came up with this card idea by looking at the Stylin’ Stampin’ INKspiration challenge picture shown here:
My card’s not a beach scene, but I did use blue & pink & made little sprinkles like the sand.
Stamps: Sweet Cupcake & Endless Thanks
Inks: Crumb Cake & Soft Suede for Cupcake Liner (I stamped off Crumb Cake for the #3 stamp that had the largest image), Frosting was Flirty Flamingo (stamped off #3 stamp with the largest image) and the recipe reinker I used was Calypso Coral. I sprinkled it with Dazzling Diamonds before it had time to dry. Pool Party ink for “friend”.
Paper: Crumb Cake base, Soft Sky (5 3/8 X 4 1/8), Pink Pirouette (5 1/8 X 3 7/8)
Accessories: Cupcake Cutouts Framelits, Dimensionals under the cupcake
Hints: Use the Precision Base Plate & Die Brush & the “Sweet” pops out with no trouble at all!
Here’s the recipe I promised you from yesterday’s post:
Chocolate Espresso Chew
*from the kitchen of my WW leader, Nneaay, AtasciMay! Names have been changed to protect the guilty…)
1/4 cup flour
1/4 tsp baking soda
1/2 tsp salt
3 cups semisweet chocolate chips
3 oz unsweetened chocolate
1 stick butter
4 eggs, room temp
1 cup sugar
1 Tbsp finely ground dark coffee
2 tsp vanilla
1 cup walnuts, toasted, then chopped
Combine flour, baking soda & salt. Set aside.
Melt 2 cups of the chocolate chips, unsweetened chocolate & butter in microwave using 50% power.
Beat eggs, sugar, coffee & vanilla on high speed in electric mixer until thick ribbons form & mixture has doubled in volume. By hand, stir in melted chocolate mixture until thoroughly combined, then add dry ingredients, chopped walnuts & remaining chocolate chips. Cover & refrigerate for 1 hour or until firm.
Preheat oven to 350 degrees. Bake on parchment paper lined baking sheets for 12-13 minutes; tops will crack but cookies should be gooey inside. Don’t overcook!