Here is one of the projects from Stamp Club this month. This was our “fast and easy” project! It’s hard to see but I used the spider web embossing folder on the black bag. It embosses ALL LAYERS, so every side of this is covered in WEB! VERY COOL!
Recipe: Stamp Sets: Got Treats? Paper: Black Bag (from local craft store), Rich Razzleberry, Whisper White, Wicked Fun Specialty DP Ink: Pumpkin Pie, Old Olive Accessories: 1/4” Pumpkin Pie Grosgrain Ribbon, 1/8” Hole Punch, Scallop Edge Punch, Spider Web Embossing Folder
I’ve been on an OREO KICK the last couple of months! I saw a card-front like this at Convention this year. I don’t even own the card, but I took a photo of some else who swapped for it. Sorry, I don’t even know who designed this! (If you know who it is, please let me know so I can give her credit!) I just knew I wanted to do this at one of my classes! (I should have saved my Oreo Truffle for THIS class! LOL Truffle recipe can be found HERE. NOTE: I got an email from a stamper (Cheryl) who received this swap at convention. She told me the gal who created this card is Susan Campfield from MInnesota!! YAY this mystery is solved!! Thanks for the info Cheryl!!
I decided I HAD to decorate the inside!! The inside is an oreo with a bite taken out of it, with crumbs at the bottom.
Recipe: Stamp Set: Got Treats?, Itty Bitty Backgrounds, Occasional Quotes Paper: Whisper White, Riding Hood Red, Early Espresso Ink: Early Espresso, Craft White Accessories: 1 3/4″ / 1 3/8″ Circle Punches, Scallop Circle Punch, Embossing Folders: Square Lattice, Vintage Wallpaper, Large Scallop Die, Coluzzle, Dimensionals (to make top oreo cookie POP)
I made an Eclair Desert for our treat this month. I’m sorry I took the picture from the blog I found it on: Little Birdie Secrets. (I forgot to take a picture of the one I made.)
Eclair Dessert 2 small packages instant vanilla pudding 3 cups milk 1 can of chocolate frosting (or your own recipe) 8 oz. cool whip 1 box of graham crackers
Stir pudding mix and milk together and let set for 5 minutes. Fold in cool whip. In a 9 x 13 pan layer graham crackers (I usually break some to get them to fit right). Then layer on 1/3 of the pudding mixture. Layer twice more (layers should go: crackers, pudding, crackers pudding, crackers, pudding, crackers). Then spread frosting all over the top. Let set overnight or at least 3 hours.
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