I think that is the longest time I've been away from my blog! It has been so busy here! And I am way late with posting this, but this is a card I made for a swap I was in! This is a set out of the new Occasions Mini called Hoppy Easter.
Stamps: Hoppy Easter
Cardstock: Pretty in Pink; Perfect Plum, Whisper White, Close to Cocoa; Certainly Celery and Watercolor.
Ink: Perfect Plum; Watercolor Pencils; Blender Pens
Accessories: Scallop Oval Punch, Small Oval Punch; Tab Punch; Large Oval Punch; Pink Taffeta ribbon.
To make the grass I just used my paper snips and cut little strips and then made it hilly.
I hope you all had a "Hoppy Easter" sorry for the belated wish :)
I'll leave you with this awesome desert I made for Easter! It is a Chocolate Covered Oreo Cookie Cake that I found in a magazine!
1 pkg devils food chocolate cake mix
4 squares semi-sweet baking chocolate
1/4 cup butter, cut up
1 pkg (8oz) cream cheese, softened
1/2 cup sugar
2 cups thawed whipped topping
12 oreo chocolate cookies coarsely crushed
Preheat oven to 350 degrees. Prepare and bake cake mix as directed on package in two 9-inch round baking pans. Cool 5 minutes; remove from pans. Cool completely on wire racks.
Microwave chocolate and butter in small microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.
Beat cream cheese and sugar in large bowl with electric mixer on med. speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator. Makes 16 servings.