I have a couple of recipes to share today! One is a card recipe :)
and the other is a dessert recipe.
This is my card for today's Color Challenge: Wild Wasabi, So Saffron, and Purely Pomegranate. I bought this designer paper at Hobby Lobby last week, and tdoay's colors worked perfectly with it!
My main image is an Elzybell by Amuse stamp - a newer one from their Spring line. I also just got my two new Marvy scallop oval punches from Papertrey Ink, and wanted to use those as well. All panels are raised on dimensionals, incl. the sentiment tag. The main image is watercolored with pads and an aqua brush.
Stamps: So Many Sayings, Elzybell by Amuse
Paper: Purely Pomegranate, Wild Wasabi, So Saffron, Whisper White Daisy D's DP
Ink: Black Stazon, Purely Pomegranate, Wild Wasabi, So Saffron, Green Galore
Accessories: CTMH anchor & brad, Wild Wasabi stitched ribbon, oval punches, scalloped oval punches, word window punch, spring green brads, dimensionals, aqua brush
Techniques: watercolor, sponging
And now for a YUMMY dessert recipe -- chocolate at its best!! You MUST try this!
I got this from my friend, Sonja, who played Mrs. Peacock in our production of "Clue" (see older posts for pictures!).
1 C. flour
1/2 C. butter
1/2 C. nuts (optional)
1 C. powdered sugar
8 oz. cream cheese, softened
1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
3 C. milk
Mix flour, butter, nuts, and pat into a 9 x 13 pan. Cook at 350 degrees for 15 min. Cool.
Mix cream cheese and powdered sugar, plus 1 C. Cool Whip and spread on crust.
Mix both puddings with 3 C. milk, and layer on the cream cheese. Layer remaining Cool Whip over the top. Garnish with chocolate shavings.