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Saturday 21 January 2012

My Memories - Forward notice a competition!



My Memories Suite is the #1 rated scrapbook software. Not only is it affordable and fun, it’s also extremely easy. Whether you’re new to digital scrapbooking or a seasoned pro, My Memories Suite is the perfect digital scrapbooking software to use. 


I am in a very lucky position to tell you that I will be giving away a full free My Memories Suit of Digital Scrapbooking Software to download for just one lucky winner and other special offers too! So keep checking the blog in the next week!! 


So you will have the chance to win for free a full My Memories Suit! While your waiting check out the reviews on U-Tube. Its exciting!


Love Linda xx

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Wednesday 18 January 2012

'i do' it yourself: something new: boarding pass invitations

'i do' it yourself: something new: boarding pass invitations:

Great crafting designs


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Make-It-Over Monday Craft Challenge

Make-It-Over Monday Craft Challenge:

'via Blog this'


About.com  
Monogrammed Tote Bag Craft
Monogrammed Tote Bag Craft
Sherri Osborn
Follow these directions and find out how you can make your own monogrammed tote bag using simple applique techniques. I made one of these for every female member of my daughter's wedding party.
  • Age Guideline: 8 Years and Up
  • Time Required: 60 minutes (Does not include drying time)
The above age and time guidelines are estimates. This project can be modified to suit other ages and may take more or less time depending on your circumstances.
Materials Needed:
  • Blank Canvas Tote Bag (Mine was approximately 18" x 14")
  • Fusible Web
  • Thick Ribbon
  • Scrap of Fabric Needle and Thread
  • Rhinestones and Heat Setting Tool (Optional)
  • Scissors
  • Iron
Instructions:
Cut a piece of ribbon that is about one inch longer than the top edge of the tote bag. Cut a piece of fusible web the same size as the ribbon. Iron the fusible web to the back side of the ribbon. Iron the fusible web side of the ribbon around the top edge of the tote bag. You will be covering the ends with a bow so make sure the ends are in the spot you want the bow to be!
Before you use an iron on the ribbon, test the iron on a scrap piece of ribbon to make sure the heat will not ruin the ribbon. Some ribbon will melt and some printed ribbon will smear. With my printed ribbon, I used a Teflon pressing sheet and just pressed the ribbon. If I moved the iron back and forth the printed polka dots smeared!
Now you can hand draw the monogram letter on the paper side of the fusible web, or you can do like I did and print the desired letter out and trace it onto the fusible web. The letter must be drawn or traced backwards onto the fusible web.
Cut around the letter, leaving about an extra 1/4 of an inch of fusible web around your drawing/tracing. Iron the fusible web to the back of your fabric scrap. Let it cool and then cut out the letter.
Peel the paper backing off the fabric letter and place it, right side up, onto the desired location on the tote bag. Use the iron to press it in place. Let it cool.
Now you can cut another piece of ribbon, about 24-inches long. Tie it into a bow and then use a needle and thread the attach it to the tote bag covering the ends of the ribbon you fused on. You will probably want a thimble because you will have to push hard to get the needle through the layers of ribbon and tote bag.
The tote bag pictured here was my daughters so we found some iron on rhinestones that spelled out Bride and put it on the back of her bag. We also had iron on rhinestones for the Maid of Honor, Bridesmaids, and Flower Girl. You can use rhinestones and a heat setting tool to write out something on the back of your bag or just leave it as-is!

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Triple-layer Chocolate Cake Recipe - Cake Recipes

Triple-layer Chocolate Cake Recipe - Cake Recipes
Definitely yummy!


Triple-layer Chocolate Cake
Servings: 12
Ingredients:
1 tbsp Instant espresso powder
1 1/4 cup Hot water
2 Squares (2 oz) unsweetened chocolate, chopped
2 cup All-purpose flour
1/2 cup Unsweetened cocoa powder (for me it has to be Cadburys for all chocolate!)
1 1/2 tsp Baking soda
1/4 tsp Baking powder
1/4 tsp Salt
3/4 cup Butter, softened
1 cup Granulated sugar
3/4 cup Firmly packed brown sugar
3 large Eggs, at room temperature
1/2 tsp Vanilla extract

FROSTING

8 Squares (8 oz) semisweet chocolate, chopped
1 1/2 cup Unsalted butter, softened
1 tsp Instant espresso powder dissolved in:
1 tsp Hot water
2 cup Confectioners' sugar

Instructions:
Heat oven to 350F. Line three 9-inch round cake pans with wax paper. Grease and flour paper. Dissolve espresso powder in water; stir in chocolate until melted. Cool. Combine flour, cocoa, baking soda, baking powder and salt in bowl. Beat butter and sugars in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. With mixer at low speed, add dry ingredients alternately with chocolate mixture, beginning and ending with dry ingredients, until blended. Spread batter in prepared pans; bake 22 to 25 minutes until toothpick inserted in center comes out clean. Cool in pans on wire racks 20 minutes. Invert and remove pans; invert cakes again, right side up, on racks and cool.

Frosting: Meanwhile, melt chocolate in microwaveproof bowl on High 1 to 2 minutes; cool just to room temperature. Beat butter on medium-high speed in large mixer bowl until light and fluffy. Add espresso. Beat in confectioners' sugar until light and fluffy. Beat in cooled chocolate. Place one layer on cake plate and spread with scant 1 cup frosting. Top with second layer and another scant 1 cup frosting. Top with third layer and spread top and sides with remaining frosting.

Makes 12 servings

NOTES : Per serving: 735 calories; 45.5 g total fat; 27 g saturated fat; 146 mg cholesterol; 358 mg sodium; 83 g carbohydrates; 6 g protein

Recipe provided by : HealthyHomeRecipes.com

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