Basement Babes

And babes they are.  We had a ball playing with projects at the shop.  We made a huge mess, without apology!!

Susan's standard classic work.  She prepared Cricut cartridge boxes for all of us to make dioramas.  Hers uses Graphic 45 papers and fairies.  What are those toadstools?  Could there be a little sneak peak there???

Cathy & Cheryl sharing a chuckle.  One of many.  la-ti-da

Charri brought a whole other idea, which isn't surprising cause she's so stinking talented.

All in all a great day, one that makes us all think "how come we don't do this more often??"

No Baby Paper!!!

I just didn't have any; I don't keep birthday paper, baby paper, graduation paper, wedding paper, etc., etc., etc.!!

So I made some.

Here's the wrapped gift.   First I had to take two pieces of newsprint and tape them together to make the wrapping sheet large enough to cover the package.  Then I used  Tim Holtz's Shabby Fern grungy flourish stamp and Wild Honey ink to stamp all over the paper.

Close up of the topper:  I hid the seam where I joined the two pieces of newsprint with a sage satin ribbon from my stash.  I stamped some scrap paper with the same stamp and ink, then cut and layered Tattered Florals flowers and Tatttered Leaves to create a topping for the package.

Obviously couldn't stop, so I made a card to match.  I really love the "family" stamp for a baby card.  Sticking to my philosophy that "dull women have ordinary envelopes", I stamped a flourish on the envelope, and I'm done.  I'll deliver this one this weekend!  The gift, not the baby.  ;-p

Clara Mae's Book

My friend Clara Mae brought in this lovely box book (inside is hollowed out with a box replacing the pages) needing a solution.  The book stayed slightly opened and need a closure of some kind.  She had already covered and decorated the outside so we needed something that could be added to a substantially completed book.
This Graphic 45 brad was just the answer.  These are either really huge brads or really small knobs, but either way the effect is very cool!  I love all the new G45 hardware!

Goodies @ RMM

I told the class on Saturday I'd post my recipe for Bran Muffins that I brought for them.   So here it is...

BASIC BRAN MUFFINS
2 1/4 oat bran (I buy it in bulk at Whole Foods)
1 Tbsp. baking powder
1/4 cup brown sugar
1/4 cup honey or molasses
1 1/4 cup milk
2 eggs (or egg whites)
2 Tbsp. vegetable oil
Mix & add whatever you want of the following:
1/4 c. chopped nuts (I use more than this!)
1/4 c. raisens
1/4 c. dates
The muffins we had in class had (instead of the above):
3/4 cup walnuts
1/2 orange, chopped (I left a bit of orange peel on, chopped it finely and added that, too)
about 1/2 cup of frozen homemade cranberry sauce, leftover from the holidays this year.

Bake in muffin tins at 425 for 15-17 minutes.  12 muffins.

Last week we had some chocolate chip cookies.  Here's my bestest chocolate chip cookie recipe:

CHEWY CHOCOLATE CHIP COOKIES
2 sticks butter
2/3 cup brown sugar
2/3 cup white sugar
2 eggs
1 1/2 teaspoon vanilla (Mexican is best)
Mix & add:
2 3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
Mix into a dough & add 2 cups chocolate chips and pecans or walnuts, if you like.  Bake at 375 for about 11 minutes.

Finally, we had cinnamon rolls a couple of weeks ago.  This is a great recipe that doesn't take too long to rise, so you can mix them up and bake them for a weekend treat.

BUTTERMILK CINNAMON ROLLS
2 packages active dry yeast
1/4 cup warm water
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoon ground cinnamon
chopped pecans, if desired

1.  In a large bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.  In a small saucepan, heat the buttermilk until warm to the touch.
2.  Pour the buttermilk and oil into the yeast mixture, mix well.  Combine the flour, salt and baking soda.  Stir the flour mixture into the liquid 1 cup at a time until a soft dough forms.  Turn dough out onto a lightly floured surface and knead 20 times.  Cover and let rest for 15 minutes.  In a small bowl, stir together the butter, brown sugar and cinnamon (and pecans, if you want them).
3.  On a lightly floured surface, roll dough out onto a large rectangle.  Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal.  Slice into 1 inch pieces and place cut side up in a lightly greased 10 x 15 baking pan.  Cover and let rise 30 minutes or cover and refrigerate overnight.  If baking immediately, preheat oven to 400 degrees.
4.  Bake in preheated oven for 20 to 25 minutes, until golden brown.  Let stand for 2 to 3 minutes before serving.

Enjoy!

Paperbag Studios

Hey, long time no blog!

We've been busy, busy since returning from CHA, I've hardly stopped.  I'm working LOTS (yes, even when the store isn't "open"!!), teaching a Bible study on Tuesday nights, and trying to catch up at home before the summer season begins.  Also trying to keep up with my adult kids, staying in touch, loving from a distance.

But we're getting some seriously cool stuff in, and I gotta blog.

Paperbag Studios has been a favorite stamp line of mine for a long time and now its at Rocky Mountain Memories. So here's a taste.....

Here's the selection.  Can't wait to play!

This is one of my favorite stamps ever.  I love the "throw-your-head-back-and-laugh" quality of this image.  This will DEFINITELY show up in samples in the store, maybe a class.

Don't you think this girl's got a secret?  That flourish on the left is my new go-to flourish. 

Very pretty, nicely sized.

Come and see Paperbag Studios.  I love what these stamps can do for my art.  And yours.  ;-)