Here’s a conversation heart candy box on a card! It’s so simple to make a shaker card using the awesome Sweet Conversations Suite (no pun intended!)
Join my Facebook Live so you can learn how to make a shaker card! It’s fast and easy!
Supplies Used:
Hope you all had a very Merry Christmas and have a HAPPY NEW YEAR! Our family had a little get away weekend skiing in Greer, AZ. We had such a wonderful time and it was so fun to get away and relax after the busyness of the holiday season!
I’m back in my craft room and getting ready for the new year!
You are going to fall in love with the Heartfelt bundle that will soon be available! You can attend this class in person, or get a class to go! Please email me if you are interested in the class to go and I will give you details on that!
Valentiene’s Day is in the air around our home! Today’s post is YUMMY!
My favorite piece of furniture in my home is my coffee niche! I visit this area quite often during the day! LOL
This area is where I put my seasonal items – alongside my favorite things….coffee…..Rae Dunn…..gnomes…..fun holiday decor…..
Look at the beautiful projects made with the Meant to Be bundle! Did you realize you get 16 framelits in this bundle? WOW that is a great deal! These framelits can be used YEAR ROUND (think wedding, anniversaries, baby, birthday, or thinking of you!)
You can find the link to these products below. You can bundle the stamp set and framelits together and save 10%, or purchase them separately.
I love baking, so here’s a treat I had at my last Stamp Club. It’s probably the recipe I have made most out of all the recipes I have.
The gnome beside the brownies was actually one of my Christmas gnomes! Slap a heart on him and he turns into a Valentine’s Day gnome!
Caramel Brownies
1 bag of caramels
2/3 C. evaporated milk
1 German Chocolate Cake mix
½ C. melted butter
12 oz. chocolate chips
Melt caramels over low heat with just 1/3 C. of the evaporated milk.
Grease 9×13 pan.
Combine boxed dry cake mix, butter, and the other 1/3 C. of the evaporated milk. Stir. Press ½ of this dough mixture into the bottom of the pan. Bake 350 degrees 10 mn.
Sprinkle ½ of chips on bottom layer
Spread caramel over chips
Crumble rest of dough (or just pull apart chunks of dough) and place these randomly over the top of the caramel.
Sprinkle rest of chips on top.
Bake 15-18 mn.
Cool and refrigerate at least 30 mn. (This will make the chips get firm.) After that they don’t have to be refrigerated.
ENJOY!
Lorri Heiling
Independent Stampin' Up! Demonstrator
