This is one card from April's box

This is my new obsession! Paper Pumpkin from Stampin Up is a monthly subscription box full of fun! You get a stamp set, ink spot and all the goodies to make cards or other paper crafting projects. Then you get to use the stamps over and over again. It always has extra embellishments which can also be used on alternate projects. 

LOVE THIS! 

UNDER MY UMBRELLA 
It's going to be in the new Stampin Up catalog! Yay!

I really want to use my designer paper and I love using my stampin blends!

Bee Happy

Owl notebook

I made this cute owl notebook. It if for sale in our etsy shop. 

Flower Punch

Both of these cards are made with out new flower punch. For the first card I stamped a brown flower onto cream paper then punched it out. I pushed out two other flowers out of paper that matched and layered them and frayed the edges. I embossed the frame on the blue paper and stamped "thank you". I added paper at the top and did a border punch on the bottom.

Katy made this one. She stamped that flower and embossed it then punched it out. She punched out of the main paper and stamped "I owe you big time". She added pom pom ribbon and done!

Go check out our etsy shop. We have added a few more things!

Coconut Cake

We tried a new coconut cake recipe and thought we would share it with you. It is delicious!

Ingredients:

3 cups cake flour

1/2 tsp salt

1 cup unsalted butter, room temperature

2 1/2 cups sugar

6 large eggs

2 tsp vanilla extract

1/2 tsp coconut extract

1 1/4 cups canned unsweetened coconut milk (400 ml can = 1 3/4 cups)

2 cups (packed) sweetened flaked coconut 

Glaze:

1 3/4 cup powdered sugar

sweetened flaked coconut for garnish (optional)

*Instead of the glaze, we did chocolate icing. 

Directions:

Preheat oven to 350 F. Generously butter 12-cup Bundt Pan. Dust pan with flour. 

Stir 3 cups cake flour and salt in medium bowl to blend.

Beat butter in large bowl until fluffy. 

Gradually add 2 1/2 cups sugar, beating until well blended.

Beat in eggs 1 at a time, then both extracts.

Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions.

Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean. 

About 1 hour 10 minutes.

Cool cake in pan for 5 minutes. Turn cake out onto rack. 

Cool completely.

Glaze: Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

or 

Spread your favorite chocolate icing on top and sprinkle with coconut!

linked up at

Spring is here!

These cards resemble spring to me. We just received our order of this new stuff and we LOVE it! Katy made the first one and it is so beautiful. If you notice in the second picture it looks sparkly. We bought this cool spray that make the paper sparkle! It's called "Blushing Bride Smooch Spritz".

Katy also made this one. I have such a talented sister! Very cute Katy!

I made this last one. I have been noticing that adding texture to cards is a trend right now. We just bought this embossing folder and it adds so much to the card. 

We have been having lots of fun! Thanks for stopping by!
Buy these cards at our etsy shop

linked up at