More is More

I love when a card just comes together.  This was a fun one for a friend starting a new job at Starbuck’s.

The coffee cup is from Voila on the Go (which I haven’t returned yet).  You know, that set has some fun versatile images in it that could be useful even without the Voila chef.  I was so happy to see how well River Rock coordinates with this yummy stripe from my Basic Grey Stella Ruby 6×6 pad.  I stamped an image from Little Flowers with River Rock ink for a simple background on the card base.  The cup was stamped with Palette Hybrid Burnt Umber ink and watercolored.  Bring on the punches and more of that yummy chocolate satin ribbon!

***Recipe***

stamps: Voila on the Go, Little Flowers, Warmest Regards

paper: River Rock, Artichoke, Rose Red, Shimmer White, Stella Ruby 6×6

ink: River Rock, Palette Hybrid Burnt Umber

other:  Punches – key tag, scallop circle, Marvy jumbo circle and giga scallop circle, chocolate satin ribbon, Hippie Chick pink rhinestone brads, aquapainter with markers

This weekend I went to my friend Darla’s very first Pampered Chef presentation and she did such an awesome job  – I was super proud of her!  She went overboard and made 3 yummy recipes.  The dessert was to die for if your a pumpkin fan and since it goes so perfectly with coffee I just have to share it along with the coffee card.  *wink*

This is a super easy recipe that I will be trying soon – it’s a variation of the ever-popular dump cake.  Let me know how you like it if you try it out.

Pumpkin Crunch

Ingredients:

1 pkg yellow cake mix

1 can (16oz) solid pack pumpkin

1 can (12 oz) evaporated milk

3 eggs

1 ½ c. sugar

4 tsp pumpkin pie spice

½ tsp salt

1 c. chopped pecans

1 c. melted butter

Whipped topping

Directions:

1. Preheat oven to 350 degrees
2. Grease bottom of 9×13 pan
3. Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in a large bowl.
4. Pour into pan
5. Sprinkle dry cake mix evenly over pumpkin mixture
6. Top with pecans
7. Drizzle with melted butter
8. Bake for 50-55 minutes or until golden.
9. Cool completely
10. Serve with whipped topping
11. Refrigerate leftovers (if there are any!)