Love You Much Bundle and Combined Promotions!
Yippee! I just got wind of a new Valentine promotion and I wanted to share with ya’ll. 
Beginning December 23rd and running through January 31st, Stampin’ Up! is offering a Love You Much Valentine Promotion bundle. The bundle includes a set of stamps, a coordinating punch, and a package of designer paper, 20% off when purchased in the bundle. It’s a sneak peak of the products that will be offered in the spring/summer catalog that will be released in January.
Also, the two promotions for free shipping ($70+ orders) and 10% off retiring stamps will be offered until the 23rd of December. And, SU is still offering 20% off all stamp sets in the Fall/Winter Sampler Brochure with a $20 purchase (ends January 18th). So, for one day, on December 23rd, you can actually combine all four promotions on one order:
- Love You Much Valentine Bundle (20% off list prices when purchased in the bundle)
- 10% off retiring stamps
- Free shipping on orders $70+
- 20% off all stamp sets in the Fall/Winter Sampler (with a purchase of $20)
Happy holidays!
To shop, click here and select shop now in the top right corner.
Snow Swirled
Despite having made tons of holiday cards already, I haven’t mailed a single one out yet. I feel guilty if I mail a card to some people and not others. If I can’t send them all at once, I probably won’t send them at all. And then I’ll be stuck with a pile of cards that I can’t use until next year.
Well, here’s the latest card to add to the pile. Let’s hope I have some free time this weekend to get the rest finished up and in the mailbox!
Oh, and Hubs has an interview today at 11am… if you feel so inclined, please send some prayers and good wishes his way!
Card Recipe (all supplies SU unless noted): Snow Swirled and Frames with a Flourish stamp sets, cardstock in kraft, whisper white, baja breeze, ink in chocolate chip, versamark pad, gold embossing powder, gems and twine from Michaels
Jam Thumbprint Cookies
Yesterday at work, we had a cookie swap. Fun! Everyone on the team made different types of cookies, and we all went home with a an assortment of yummies. My goodie bag included chocolate chip cookies, cranberry biscotti, lemon bars, rocky road clumps, and peanut butter cookies, all made by my coworkers. I baked up a batch of jam thumbprints using the same recipe I tested with my girlfriend last week. It was from this year’s Cooks Illustrated holiday baking special. Deelish.
The recipe is so super easy, delicious, and fast. Everything was mixed and baked in an hour. If you ever need to make some fast and impressive cookies, these are sure to please.
Jam Thumbprints
From Cooks Illustrated
Ingredients:
1/2 cup raspberry jam (Cooks Illustrated recommends Smucker’s Red Raspberry Preserves)
2 1/4 cup (11 1/4 ounces) unbleached all purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup (4 3/4 ounces) sugar
3 ounces (6 tablespoons) cream cheese, softened
1 large egg
1 1/2 teaspoons vanilla extract
Directions:
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Fill small zipper-lock bag with jam. Whisk together flour, salt, baking soda, and baking powder in a medium bowl.
- Using hand mixer or stand mixer, beat butter and sugar together on medium speed until light and fluffy, 3 to 6 minutes. Beat in cream cheese, egg, and vanilla until combined, about 30 seconds, scraping down bowl and beaters as needed.
- Reduce mixer speed to low and slowly add flour mixture until combined, about 30 seconds.
- Working with 1 1/2 teaspoons of dough at a time, roll dough into balls and lay them on prepared baking sheets, spaced about 1 1/2 inches apart. Use wet thumb to make indentation in center of each cookie.
- Bake until cookies are lightly browned around the edges and just beginning to set, about 10 minutes. Remove cookies from oven and, working quickly, gently reshape indentations with bottom of teaspoon. Snip small corner off bag of jam and carefully fill each indentation with about 1/2 teaspoon of jam. Rotate baking sheet and continue to bake until lightly golden, 12-14 minutes.
- Let cookies cool on baking sheets for 10 minutes, then transfer to wire rack and let them cool completely, about 30 minutes, before serving.
Yummy!
Bummer of a Day
Yesterday was a bummer of a day. Hubs found out that he didn’t get into two MBA programs that he applied to this fall. I understand that it is an extremely competitive year for B-school applicants, especially with the recession and all, but I truly believe that he deserved a spot. I’m his wife, so surely I’m biased. However, I’m not the only one who believes in him; his co-workers, managers, and peers were taken by surprise at the decision.
Somehow Hubs has remained upbeat despite the crappy news. In fact, I’m more crushed than he is. As a Christian, I believe that everything happens for a reason and the Big Man upstairs has a plan for us. At least, I’m supposed to believe this. I want to believe it. I have to believe it. But, I still struggle to believe it.
I asked Hubs how he could be so cheerful with such devastating news. Hubs said he’s able to have a thankful heart in difficult times because he has seen that God has always taken care of him. Each time he has been given bad news, good news was waiting just around the corner. For example, after college, Hubs didn’t get a Microsoft job that he really wanted. Later he found out that he was accepted for a top marketing position, one of only four available spots in the entire country. He survived an icky breakup with a girlfriend. A few months later, we met (and of course, we all know how that story ends ). So, Hubs innately trusts that we will be taken care of. I, on the other hand, have trouble trusting that the Big Man is really, truly looking out for us. At least I married the right person–one who will always humble me and challenge my lack of faith.
On the bright side, I got my new stamp order on Friday. I purchased a few retired stamps that I couldn’t live without, including a background stamp is called Stitched. I like making my own patterned paper out of background stamps because I get to choose the colors I want. The card I made is a “just because” card. Just because I’m thankful that my Hubs is just about the most amazing person I know. I’ve never believed in anyone more than I believe in him.
Card Recipe (all supplies SU unless noted): Stitched background stamp, Best Yet hostess set, cardstock in basic brown, kraft, pink pirouette, ink in basic brown, chocolate chip ribbon, pink felt and twine from Michaels, flower layer sizzix die, stampin’ dimensionals, button from Walmart
Gift Card Holder #2
I can’t believe there is only a few more days left until Christmas. Where did the time go? I didn’t get a chance do all the things I wanted this weekend, like filming another video tutorial. But, I did finish some holiday shopping. Have you guys been to the mall lately? I swear, the stores are practically giving their merchandise away for free. I almost purchased a J Crew skirt for $7, but they didn’t have my size. $7! Crazy. I feel badly for retail companies and the folks that work for them. They are seriously hurting right now.
Hubs and I also took a cooking class this weekend. Well, it was actually a knife class: Mastering Knife Skills: How to Slice and Dice Like a Pro. The class was taught by Chef Mike C. at Kitchen on Fire in Berkeley. We learned how to properly hone a blade, hold a knife, stabilize food for cutting, and more. The staff fed us delicious gourmet pizza while Mike C. taught us to properly sanitize our food prep boards. We also had hands on class time where we practiced our newly acquired skills by chopping a whole bunch of veggies that I later took home and turned into a delicious soup. For novice home cooks living in the bay area, I highly recommend Kitchen on Fire for affordable cooking classes. At $65 for three hours, it was a wonderful learning experience that would make a great gift too! I’m tempted to indulge in their 12 week cooking basics series. However, the price is hefty at $695 for the series. I might stick to taking just one class at a time for now.
For today’s card, I’ve posted another gift card holder using the same pattern from last week’s project. The pink felt flower on the front was cut using my Sizzix machine and a die called Flower Layers. I seriously love how the Sizzix Originals and Bigz dies can cut through materials other than paper. I recently made my own mini chipboard book using some chipboard sheets plus a Sizzix die (I’ll post it soon for ya’ll). So easy and fun.
Card Recipe (all supplies SU unless noted): Think Happy Thoughts stamp set, cardstock in close to cocoa, designer paper in pink pirouette, Parisan Summer, SU ink in pink pirouette close to cocoa, Velcro, 1 3/8″ circle punch, 1 3/4 circle punch, soft subtles brad, felt, flower layer sizzix die, stampin’ dimensionals, pink felt from Michaels
Friday, Sweet Friday
TGIF!
It has been a really long week and I’m truly looking forward to the weekend. Hubs and I are taking a knife class with our friends on Saturday. We’re going to learn how to handle a blade properly (finally). I’ve always wanted to learn how to run my knife through veggies with lightning quick speed like the chefs on the Food Network. I also hope I get some time to craft and finally make another video. Between long hours at work and the busy holiday season, I’ve been falling behind with all the tutorials I’ve wanted to create for you. So many big ideas, so little time!
Mr. Twigster says, have a wonderful weekend, everyone.
Card Recipe (all supplies SU unless noted): Mr. Twigster, Polka Dot and Many Merry Messages stamp sets, cardstock in tangerine tango and bashful blue, designer paper in frosty day (from current holiday mini catalog), SU ink in bashful blue, kiwi kiss, close to cocoa, Stazon ink in Timber Brown, craft whisper white, ribbon in kiwi kiss, stampin’ dimensionals, clear snowflake by Heidi Swapp
Mr. Twigster says Thanks
Yummmmy. I baked last night with my girlie friend and we made some really delicious jam thumbprint cookies. The secret, I discovered, to soft, buttery cookie batter was three ounces of cream cheese mixed with the butter. I don’t normally like jam thumbprint cookies, but these were superb. I’m going to bake another batch next week for my annual cookie swap at work.
Over the weekend, Hubs asked me to make some gift card holders so that he could thank his B-school recommenders with a small gift. Using a new stamp set called Mr. Twigster (from the SU holiday mini), I came up with this:
I found the idea on Gina K’s blog here (creative, no?). Mr. Twigster is a cutie pie. He comes with accessories too, like a Christmas tree, presents, and a string of holiday lights.
The belly band slides off, and the Velcro pops open reveal a gift card inside. The paper used to make this was 4 1/4″ wide x 10 1/2″ long, scored at 3″, 4 1/4″, 5 1/2″, and 8 1/2″
Card Recipe (all supplies SU unless noted): Mr. Twigster and Lots of Thoughts (retired) stamp sets, cardstock in close to cocoa, designer paper in frosty day (from current holiday mini catalog), SU ink in bashful blue, kiwi kiss, close to cocoa, Stazon ink in Timber Brown, scalloped frame from SU on board die cuts, kiwi kiss ribbon, Velcro, Nestabilities rectangle die, stampin’ dimensionals
I made another one of these (a girlie version) that I’ll post up soon too! I love this little gift card holder. So many ways you could make this work for different recipients!
