I’ve been inspired to finish an old project – I’m sure you can all relate to this, I started this journal about 2 years ago and got it so far and then ran out of ideas, time, embellishments, what ever it was the project was stalled. Then last week I was sent a link to a vintage journal given to a lovely lady here in New Zealand by her very creative friend. And this wasn’t any ordinary journal, wow!! blow your socks off amazing!! Not only was I inspired to finish but my closest stamping family were all inspired too and we all started collecting for the journals we’re going to make. I now have a box where I’m putting all the trimmings, embellishments, and bits and pieces I’m collecting.
By now you’ve probably have heard about the #imbringingbirthdaysback campaign started by Shannon West from Stampin’ Up!®. Shannon has been sending cards to anyone who asks for one with the hashtag #imbringbirthdaysback on the envelope. Now, so many people love the idea that Stampin’ Up! is releasing a stamp of the hashtag. Wow, this is huge!
We all love receiving birthday wishes from family and friends on our special day but the number of cards we send and receive is dwindling as people take to social media to send the well wishes. It takes a bit more planning and thought to send a card and that’s what this campaign is about, putting the love back in. Receiving a birthday card in the post is way more personal and something everyone loves to open.
I thought it would be a good idea to help the campaign along by sending handmade birthday cards to the first 100 people who send me their details. It’s my birthday this month (2 more sleeps) so I’m in the celebrating mood.
Simply fill in your details here and I’ll send you a good ol’ fashioned, handmade birthday card via snail mail!
Once you receive your card you can bring it to a class and receive the class for free, a bonus gift for you! Oh, and if you’ve already celebrated your birthday this year, no worries I’ll be sending a full 12 months of cards out! So that’s it – email me your birthday and then just sit back and wait for your card to arrive in the mail!
(Cards will be sent within New Zealand only, card redeemable for one class only, valid only for 3 months from birth date all classes are in Onehunga, Auckland)
Register for your card now and then plan ahead and send a birthday card instead of a quick post for the next one of your friends celebrating a birthday.
You are welcome to visit and make some cards using product from the new Occasions Catalogue. Click here to register then drop in anytime between 1.30pm – 5pm on Saturday 13th February.
Projects will be on different tables so you choose what you want to make, choose 1 or choose them all totally up to you and how much time you have. There will be refreshments, catalogues, class schedules and specials.
You won’t want to miss this opportunity to discover your creativity and meet other like minded people in a relaxed friendly setting. Plenty of getting started ideas and expert advice.
The first 5 people to register will receive a free gift on the day.
A great opportunity to introduce a friend to Stampin’ Up!® or try it for yourself.
Date: Saturday 13th February
Where: My home in Onehunga (when you register the address is provided).
Time: 1.30 – 5pm
So don’t delay register now, registrations close 10th February.
I just love the cute Tiny Treat Boxes, they come pre-cut ready to assemble made from strong Kraft card. We decorated these in the January class and filled them with wrapped chocolates, yum!
Perfect presentation for a small gift like a piece of jewellery or as a little thank you with the chocolates, great also for Valentines, so many ways to decorate these tiny treat boxes and they’re ready in a flash 🙂
I made these really cute and yummy biscuits and served them at card class Wednesday night. Everyone loved them and asked for the recipe so I thought you’d enjoy them too.
Italian Almond Biscuits (makes 30)
2 Tbsp flour
1 ¼ cups caster sugar
2 ¼ cups ground almonds
2 tsp ground cinnamon
Grated rind and juice 1 lemon
2 large egg whites
About ¼ cup icing sugar for dusting
- Stir togetherthe flour, sugar, ground almonds, cinnamon, lemon juice and rind.
- In a clean bowl, beat the egg whites until they form stiff peaks but are not dry. Gently fold the flour and sugar mixture into the egg whites.
- Roll tablespoonfuls of the mixture into balls and place on the baking tray, allowing room for spreading. Set the tray aside uncovered for 6-8 hours.
- Before baking, dust these amaretti biscuits with a heavy layer of icing sugar.
- Bake at 160C for 20 minutes or until the biscuits begin to brown a little around the edges. Cool on a cake rack. Store in an airtight container. Dust, if wished, with more icing sugar before serving.