Counterfeit Kit Paper Piecing Mini Challenge

This challenge was the perfect opportunity to pull out my Preserves cartridge and use my Cricut, along with my February Counterfeit kit! I used the burgundy Swiss Dots Bazzill, black grosgrain ribbon, American Crafts Remarks journaling spot, which I decorated with one of the Prima Say It In Crystals, the word "blackberry", and the berries, which were actually the raspberries in the Preserves cart booklet, but I wanted 2, so that is what I used. I also used the "faux embossed metal technique" for one of the Basic Grey chipboard pieces in my kit, used Basic Grey Painted Brads, and I used the swiss dots Cuttlebug folder to emboss the Blackberries, and inked and coated them with Glossy Accents to get the effect I wanted.
I also used my color kit to color the Grungeboard swirls at the corners of the layout, and added a couple of the Maya Road flower rub-on's to the red leather photo corners.Thanks for looking!

Yummy Treats

For my post today, I am sharing some treats with you that I made for far off family members (small disclaimer-I got the idea to do the Vanilla Cinnamon Roasted Pecans from a fellow DT member-she made almonds, but I love pecans) Lindsay challenged us to make a tag today-I took a little bit of creative license with "tag" and made a label for my Vanilla Cinnamon Sugar Roasted Pecans. I put them in a tin that I washed and repurposed from some mini Pirouette cookies- covered the outside with some pretty Christmas patterned paper, tied a soft sage satin ribbon around it in a pretty bow, and printed the label from Lindsay's Stamp Stuff Vintage Christmas Labels digistamp set on red cardstock, cut it out, and attached it with hot glue.

Another treat I made was Pumpkin bread,tied with a red satin ribbon and topped off with a label freebie that I found on the net.
Here's the recipe for the pecans:

Vanilla Cinnamon Sugar Roasted Pecans

4 cups pecans

1 egg white

1 Tbsp cold water

1 tsp vanilla extract

1 c. sugar

1 tsp salt

1 tsp cinnamon

Beat egg white, vanilla, and water until frothy but not stiff, then add pecans and toss to coat. Mix cinnamon, sugar, and salt, then pour over pecans and toss to coat. Spread in a single layer on a baking sheet, and bake at 250 degrees for about an hour.

I am linking up to these challenges:

• 2 Sisters Challenge Blog- Christmas
• MyGraphico Christmas Challenge
• All Sorts Challenge- Anything Goes
• Aly's Sunday Challenge- Anything Goes
• Craft Your Passion Challenges-Christmas
• Drunken Stampers-Anything But a Card

Thanks for stopping by! Now grab a cup of coffee or cocoa, put you feet up for a few minutes and see what the rest of the Lindsay's Stamp Stuff team has for you!

Lindsay Weirich (Owner & Stamp Designer)
Cheryl Gorka (DT Coordinator)
Cindi Hooks
Diane Bove
Jennifer Bliss
Karin Martin
Laurel Seabrook
Leanne Garner
Margie Visnick(me)
Micki Harper
Rhonda Walker
Shannon Neparko
Tamara Bennett
Tracey Allen