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Sunday, July 29, 2018

Explore - SENZ 2018

Here is another layout that I completed at SENZ 2018. 
 This time in a class with talented Robbi Bell.  2018.

One thing I really like about Robbi's layout is that she always has a card as the backing which give the layout itself a really clean solid look and feel. 

 The boys favourtie part of the beach at Muri - Rarotonga. 


Happy crafting
J

Rusic Memories - SENZ

The girls and I had a wonderful time at  SENZ.  And here is one of the layouts I completed in class over the weekend. 

This layout was designed by the wonderful Sharon Newport

 Here are a couple of close ups and the mixed media elements within the layout. .




 
this was a great class and I learnt a few new technics. 

Happy crafting



Thursday, July 26, 2018

"If you give a crafter a cookie" challenge #99

Winter is here in New Zealand and it is also time for the second challenge for July
And the yummy cookie inspiration for challenge #99

   And our sponsor for this challenge
And my creation is a 'Just because I care' card using one of our sponsors images. 
 I love the effect that Kindy glitters gives the card. 

I hope you are inspired. 

Happy crafting. 
J

Wednesday, July 18, 2018

Lets Craft and Create - Challenge #139 - ATG + Red, White and Blue

Time for the July reminder for our 'Lets Craft and Create' challenge 

Challenge #139 - ATG with an option  of Red. White and Blue

Thanks to everyone that took part in our last challenge...
 #138 -- ANYTHING GOES - Option your favourite punch

Team 2's inspirational creations are now available to check out for Challenge 139
Remember this is another chance to win a fabulous prize,
simply enter your creations at the link provided at Lets Craft and Create.

And now for my creation for this month is a layout using a photo from a few years ago. 

I used the butterfly photo on a layout for a friend and just loved how it turned out so here is another,  I hope you like it.  This photo is of my littlest man - Kiwa.  (He a little bigger now, but still cute) 

 I added a banner of flowers
 I used a photo image of a Monach Butterfly, on just one side. 
 I just love the depth of colour.  
And I hope you like it. 

Can't watch to see your creations for this challenge. 

Happy crafting
J

Thursday, July 12, 2018

If you give a crafter a cookie - Challenge #98


Here is the first challenge for July from 'If you give a crafter a cookie'
And the yummy cookie inspiration for challenge #98

   And our sponsor for this challenge
And my creation is a Birthday card using one of our sponsors images. 

I love this image and I think with the next card I use it on I am going
 to have allow the image to spin. 

Hope you like it and I do look forward to seeing your creations.

Happy crafting
J


Sunday, July 1, 2018

DO-AL(l) Creatives: Challenge #19: July Theme: from the Kitchen

It is winter here in New Zealand and it is certainly chilly and a good reason to stay inside and craft or bake some treats.   

So to keep you busy here is the new challenge from DO-AL (l) Creatives: for July 

And the theme:   From the Kitchen and my inspiration

Deluxe Rocky Road
(my favourite sweet fudge cake)
I made little gift packs and a tag with the recipe for the receiver to try.
Our sponsor for this challenge is:
Crafty Ribbons

Now for the recipe:


Deluxe Rocky Road Fudge:
Ingrediants:
125 g butter
1 pkt Malt biscuits
½ C Sugar
¼ C Desiccated coconut
3 tbsp Cocoa
100g marshmallows (mini) or small.
¼ C Condensed milk
1 tsp vanilla
1 Egg
Method
:
Line a 20 cm square tinwith baking paper.   Heat butter, Sugar,
cocoa, condenssed milk and vanillain a small pan until nutter is
melted and sugar is dissolved. Cool for 5 minutes, then beat in
egg.  Crush biscuits; transfer to a bowl and mix in coconut, then
mix in marshmallows   (cut them if they are large). Pour in cool
chocolate mixture to the biscuit crumbs and mix thoroughly. Press
into prepared tin and chill.
Topping:
2 tbsp Kremelta
400 g berry nut chocolate ( I use Berry
biscuit from Whitakers)
200g Marshmallows
Method
:
Melt   kremelta   and   chocolate   together   and   let   cool.     Add
marshmallows and pour over the base.  When topping set,  cut and
enjoy.
Tip
:  you can add nuts and cherries to either the base or topping. 
Deluxe Rocky Road Fudge:
Ingredients:
125 g butter                  1 pkt Malt biscuits (or plain milk Arrowroot biscuits,  up to you0
½ C Sugar                      ¼ C Desiccated coconut
3 tbsp Cocoa                 100g marshmallows (mini) if you get large marshmallows, to cut them in to smaller pieces. .
¼ C Condensed milk    1 tsp vanilla
1 Egg

Method:
Line a 20 cm square tin with baking paper.  Heat butter, Sugar, cocoa, condensed milk and vanilla in a small pan until nutter is melted and sugar is dissolved.  Cool for 5 minutes, then beat in egg.  Crush biscuits; transfer to a bowl and mix in coconut, then mix in marshmallows (cut them if they are large). Pour in cool chocolate mixture to the biscuit crumbs and mix thoroughly.  Press into prepared tin and chill.

Topping:
2 tbsp Kremelta             
400 g berry nut chocolate ( I use Berry biscuit from Whitakers but you can use any chocolate you like, if you want to add a little more flavour pick one with Nuts and fruit.  up to you)
200g Marshmallows (mini but if you get large marsh, remember to cut them smaller)

Method:
Melt kremelta and chocolate together and let cool.  Add marshmallows and pour over the base.  When topping set, cut and enjoy.

Tip:  you can add nuts and cherries to either the base or top

Happy crafting and baking
J

































Ingrediants:
125 g butter
1 pkt Malt biscuits
½ C Sugar
¼ C Desiccated coconut
3 tbsp Cocoa
100g marshmallows (mini) or small.
¼ C Condensed milk
1 tsp vanilla
1 Egg
Method
:
Line a 20 cm square tinwith baking paper.   Heat butter, Sugar,
cocoa, condenssed milk and vanillain a small pan until nutter is
melted and sugar is dissolved. Cool for 5 minutes, then beat in
egg.  Crush biscuits; transfer to a bowl and mix in coconut, then
mix in marshmallows   (cut them if they are large). Pour in cool
chocolate mixture to the biscuit crumbs and mix thoroughly. Press
into prepared tin and chill.
Topping:
2 tbsp Kremelta
400 g berry nut chocolate ( I use Berry
biscuit from Whitakers)
200g Marshmallows
Method
:
Melt   kremelta   and   chocolate   together   and   let   cool.     Add
marshmallows and pour over the base.  When topping set,  cut and
enjoy.
Tip
:  you can add nuts and cherries to either the base or topping.