Amour

Hello everyone! Here is a quick post for the Embellish challenge. I had laid out all my stamping supplies and items out that I wanted to use for this, but never got around to it. And then to my surprise there was an extension. So since I needed my crafting fix and I only have a limited amount today, I thought, why not make this card, since I already knew what I wanted to make?

These colors to me say "elegance." Perhaps it's the influence of the that aqua makes me think of Tiffany's... but hey, whatever gets the creative juices flowing.


Stamps: (Grand Starburst Lace) Hero Arts; (Paris Nouveau, French Kitchen) Waltzingmouse Stamps
Paper: (Paper Basics Card Stock - Vintage Cream, Aqua Mist, Smokey Shadow) Papertrey Ink
Ink: (Versamark; Briliance - Pearlescent Sky Blue) Tsukineko; (Perfect Match Pigment Ink - Vintage Cream) Papertrey Ink
Embellishments: (Super Fine Detail Embossing Powder - Silver) Ranger; (Pearl Strip - White; Sparklets - Crystal) Kaisercraft; (Border Punch - ?) Fiskars

I wanted to emboss this Hero Arts stamp for a while now. Isn't it gorgeous and rich with details? To give this amazing doily a place to anchor I opted for a Sparklet crystal ball.



The rest of the card has a hint of each color (the aqua and the blue) with the Brilliance ink giving this whole card a nice shimmery background. Sorry about the picture - I don't think it's picking up the shimmer very well. The rest of the card has little pearls (similar to the one lining the sentiment) speckled throughout the background.



Hope you enjoyed this little card! Thanks for looking :)

Molten Cake

Heehee, I'm a smallhanded person too! I figured I'd start my first post with a recipe for Kahlua molten cake. You can never go wrong with chocolate and booze... right? ;-D

I based this recipe off of a recipe from Everyday Foods (my favorite source of simple recipes). We made a variation of this while I was still in NC so I knew it wasn't too complicated. I wanted to christen my new Kitchen Aide** with a tried and true recipe.

• 2 tablespoons unsalted butter, plus more for ramekins
• 1/3 cup confectioners sugar, plus more for ramekins and serving
• 2 ounces semisweet chocolate, broken into pieces
• 1 large egg
• 1 large egg yolk
• 1 teaspoon Kahlua (we used a hazelnut Kahlua)
  
• Pinch salt
• 3 tablespoons all-purpose flour

Prep two ramekins (or small little cake pans or something...) and preheat oven to 400
Melt chocolate and butter together. (Although I'll admit that I actually only melted the chocolate and then creamed the butter... still tasty)
Mix sugar, egg, yolk, kahlua and salt in small bowl. Whisk in chocolate mixture.
Whisk in flour until just mixed - important not to overmix. Pour into ramekins.
Pop the suckers into the oven (400 F) for about 10 minutes. Your favorite poking utensil should come out clean on the edge and not so much in the middle.

Eat quickly with some tasty whipped cream. Letting it sit too long means less molteny more cakey...

**Disclaimer - the cake disappeared before we could take a pic... sorry dudes. Just imagine chocolately goodness

**The stand mixer is not necessary (or even recommended) for this recipe. This post writer just loves her mixer!