Here's the cards that we made to celebrate - so easy and will make a big impression on whoever is lucky enough to get the card from you :-)
This Christmas Card that I cased from another demo was super popular - so quick with the embossing folder, a stamped die cut oval, some ribbon, sequins and layering with great colours - what could go wrong??
These two cards use the so popular Painted Harvest Stamp set from the 2017 Holiday Catalogue, and a copy paper mask, with an oval cut out of the centre. The top card uses the oval piece as the mask - place your mask on the lower right, stamp all over, remove the mask and there is a space for your greeting. The other card uses the outside part of the mask - stamp into and around the centre part and when you take it away, you are left with a defined focal centre image - pretty cool, isn't it? Add your greeting and done!
I had a few cards left from the last Make it Monday night and several people wanted to do an all occasion card so they made these cards - super simple but they make a big impression! The paper strips were cut from the Color Theory DSP Stacks and were available in Dapper Denim and Crushed Curry as well as the featured Old Olive and Berry Burst.
Want to make any of these cards at home?? You can shop my online store any time using this link and get all you need - or send me a message to add items to my next orders going in . . . I'm here to help you get your cards made and in the mail!
I have to tell you that the biggest hit of the World Card Making Days events was not the cards (although they were popular!) but the Pumpkin Cinnamon Cookies I made (along with the butter tarts which disappeared pretty quick!) and I have had repeated requests to give you the recipe for the cookies - so here it is!
PUMPKIN CINNAMON COOKIES 2017 10
All images and text ©Two Peas &
Their Pod.
Yield: 48 cookies – Bake time: 10-12 minutes – Temp oven: 350®
Preheat oven to 350® F.
Line two baking sheets with Silpat baking mats or parchment paper and set
aside.
2 1/2 cups all-purpose
flour
1 teaspoon baking soda
1/2 teaspoon baking
powder
1/2 teaspoon salt
2 teaspoons ground
cinnamon
1/2 teaspoon ground
nutmeg
1/4 teaspoon ground
ginger
1/4 teaspoon ground
cloves
3/4 cup unsalted
butter, at room temperature
1/2 cup granulated
sugar
1/2 cup packed brown
sugar
3/4 cup pumpkin – (I
used ½ 398 ml can Western Family 100% pure pumpkin)
1 large egg
2 teaspoons vanilla
extract
1 cup cinnamon chips **
CINNAMON SUGAR TOPPING:
1/4 cup granulated
sugar
2 teaspoons ground
cinnamon
DIRECTIONS:
In a medium bowl, whisk
together flour, baking soda, baking powder, salt, and spices. Set aside.
Using a mixer, cream
the butter and sugars together until light and fluffy, about 3-4 minutes. Add
the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly
add in the dry ingredients. Mix until just combined. Stir in the cinnamon
chips.
In a small bowl, mix
together sugar and cinnamon. Shape dough into rounded teaspoons and roll in the
cinnamon sugar mixture. Place balls 1 inches apart on prepared baking sheet. (I
got 6 rows x 4 per row/ x 2 sheets)
Bake for 10-12 minutes
or until cookies are just beginning to brown around the edges. Let the cookies
cool on the baking sheet for two minutes. Transfer to a wire cooling rack and
cool completely.
**I got my cinnamon
chips from Well Seasoned in Langley – an awesome “everything food” store! (on
64th East of 200th just before Costco)
Enjoy your baking and card making - and next post I'll catch you up on our Ronald McDonald House fundraiser - it was so much fun and the cards were amazing!!
Happy Stamping!