Tuesday, October 2, 2012

Creepy Crafty kit by Altered Emporium

Altered Emporium has a new digital scrapbook kit in the store called Creepy Crafty!
Here's my pages:

Thanks for looking!!
Jen :)

Wednesday, September 26, 2012

Time to Play The Funkie Junkie 12 Tags og Christmas!!

I know I have neglected my blog for months, but Linda's 12 Tags of Christmas has begun and I'm so excited! My family enjoyed all the tags I tied on their presents last Christmas and they will be looking forward to more tags this year.
We are supposed to check out Linda's tag and find something on it that inspires us. I liked the heart and wings on her tag. So here is mine:
I used some old sheet music for the base of my tag. The heart punch and snowflake trim is Martha Stewart and the wings are a bigshot die by Tim Holtz. The stamp and label punch are Stampin Up. I added some Stickles to the wings and hear.

I was inspired by Linda's snowflake border at the bottom for my Week 2 tag. Here is mine:

I sprayed the whole tag with Key Lime Glimmer Mist. Then stamped it with the Tim Holtz snowflake stamps. Added some bling. I used the Snowflake border die for the bottom and added some more Stickles to that.
Thanks for looking!
Jen :)

Saturday, January 7, 2012

Watcha Got Linky Party!!

Today I saw on Tina's blog Sugar Bean Bakers Tina is having a Watcha Got Linky Party!
Here's my recipe. I found it on Pinterest.com. They are yummy!
Strawberry Cream Cheese Croissants

1 package of Pillsbury Crescent Rolls
1/4 cup of strawberry jam
4 oz cream cheese, room temperature
1/4 cup granulated sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg + 1 tsp of water for egg wash


Preheat the oven to 375° and line a baking sheet with parchment paper.

 Mix cream cheese, sugar, lemon juice and vanilla. Cream until there are no lumps.

Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam.  Roll into a croissant shape.

Whisk together egg and water for egg wash and brush over each croissant.

Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired.


Sunday, January 1, 2012