Here’s a pic of the cards we made in the April Kathy’s Handmade Card Class. Kits are still available.
My next classes will be:
Centerville Robert’s – May 6th 6-8 pm
South Jordan Robert’s – May 26th 6-8 pm
We will be making A Father’s Day card, a baby card, a June calendar card, and one other card. You can pay for a class or kit by going to “Pages” at the right and clicking on “Pay for Classes and Kits”
Hope to see you soon!
When I was looking for something to put on my blog a found this cool way to color eggs. I call them Egg Jewels.
Hardboil your eggs normally, then cool. Roll the eggs around on a hard surface to crack them. You don’t want to crack them too hard – you still want the shell to stay on the egg. You want a nice overall cracked look.
Set out several mugs for various colors. Put some gel food coloring into each mug.
Add water to each mug and stir until it’s all mixed. Gently place an egg into each mug, making sure they are covered completely. Let them sit in the fridge for several hours or overnight.
Peel eggs and volia! Aren’t they cool?
Come along with me and make this Easter banner using things I already had!
I gathered some chipboard eggs, scraps of pattern papers, Creamy Brown Chalk, chipboard letters, Crop-A-Dile, emery board, ribbon, a glue stick, and some embellishments.
Using the glue stick I glued the pattern paper to top of each chipboard egg. Let them dry. Trim off access paper then sand the edges with the emery board. Ink edges with the Creamy Brown Chalk.
Using the emery board, sand edges of chipboard letters then ink with Creamy Brown Chalk.
With the Crop-A-Dile punch a hole in each egg. Thread yellow ribbons through holes and tie in a square knot. Tie each yellow ribbon onto orange ribbon.
Adhere chipboard letters to eggs and trim yellow ribbon.
Add embellishments and Voila! Now you have a cute Easter banner.
This is a fun Easter treat! It sort of looks like a “chubby carrot”.
1/2 c butter
3/4 c sugar
1/2 tsp orange extract
1 1/2 c flour
2 tsp baking powder
pinch of salt
1/4 c milk
3 tbsp orange juice
1/4 c orange pulp
6 oranges – cut in half (you will have 12 “cups”)
Get your orange cups ready before making batter. Cut all oranges in half and remove all pulp with a metal spoon and set aside to use in recipe. Using a zester, scrape bottom of orange cups to make them more level so they could stand on their own.
In bowl combine flour, baking powder and salt and set aside. In mixer, beat butter, sugar, and zest until creamy, about 3 minutes. Add vanilla, orange extract, juice, pulp and eggs one at a time, beating after each addition. Add dry ingredients to liquids in three stages, alternating with milk and orange juice – begin and end with dry ingredients. Pour into prepared orange “cups” that are set in muffin tins.
Bake in center rack in 350º oven for 20-25 minutes or until toothpick inserted in center comes out clean. Remove cups and cool completely on rack before icing.
Frosting: This is creamy and perfect for this cupcake
1 c butter (room temp)
1 c shortening (I used Crisco)
1 1/2 tsp vanilla
3 tsp food coloring
1 tsp orange extract
5 c confectioners’ sugar
2 tbsp whipping cream
Cream your butter and Crisco until well blended and smooth, scrape sides as needed. Slowly add sugar – one cup at a time until blended. Add whipping cream, vanilla, and orange extract – beat at the highest speed until super fluffy about 1 minute. Scrape sides as needed. If you are dyeing your frosting, add your drops one at a time until you get color you need. Store in refrigerator when not using.