I'm back with some samples! Finally. I was consumed last week with preparations & cooking for our annual St. Patrick's Day party. We had close to 80 people here Saturday night. I would say good times were had by all. There is a wonderful Irish Soda Bread Cookie recipe I will share with you down below. They were a hit. I highly suggest making them for tomorrow.
I am diggin' these layouts from some of the design team girls because...
Sharon has a way of adding all kinds of elements, details and texture to her layouts. I love how she has the glittery vine growing up the measuring tape with all the months.
Stamps used: Date Me
Anna can make something so simple look so great! I absolutely love how this layout turned out.
stamp used: Vintage Ornate Frame
The oversized date, photos and stamping on this clean & simple layout by Waleska are a standout for me.
stamps used: Vintage Perpetual Calendar, Tulip
This layout by Ronda has such a whimsy feel to it. Layouts like this make me happy.
stamps used: Vintage Postmark Date Set
Hilde keeps coming up with these unusual shapes for her layouts.
Stamps Used: Vintage Perpetual Calendar & Antique Fair Set
The tall skinny pages that Julie has been doing for her album are also some of my favorites. I love all the distressing, texture, stamping and those little letters she is known for using.
stamps used: Vintage Postmark Date Set & Doodle Foliage
As promised:
Irish Soda Bread Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 egg
3/4 currants
120teaspoon caraway seeds
1/3 cup buttermilk
1. Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper.
2. Combine flour, baking soda & salt in medium bowl.
3. Beat butter & sugar in large bowl with an electric mixer on medium speed until fluffy. Add egg; beat 1 minute until combined. Add flour mixture; beat on low speed until combined. Add currants and caraway seeds; mix well. Add buttermilk; mix until combin ed.
4. Drop tablespoons of dough 1 inch apart on prepared baking sheets. Bake 12-15 minutes or until light brown.
5. Remove to wire racks; serve warm.
Makes about 3 dozen cookies