Sweet Cupcake for #SSINKIC35: INKspiration Challenge

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.

Createwithcheryl Sweet Cupcake 2

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!

Createwithcheryl Sweet Cupcake 3

Createwithcheryl Sweet Cupcake

Be sure & stop by the Stylin’ Stampin’ INKspiration Challenge to see what creative ideas they’ve come up with!

Chocolate Espresso Chews!

IMG_1291

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!

IMG_1295  Enjoy!