Celebrate

Hello my friends, 

 today I am showcasing  a festive layout .

I love to use pink on my Christmas pages and this collection of papers blends beautifully with pale pink and deep pink ….. I began with a foundation of white cardstock .

I sprayed ink on my mat and laid the mask over the berry ink, lifted and laid it on my white card
to create random shapes.
wash and  Dry the mask .

Next I laid the same mask over my work and applied fibre paste on the top left and bottom right corner.

I mounted my photo on white card and then began layering with the beautiful rich and velvety Christmas papers .

“ Christmas Berries and Christmas greetings”

I used my leafy die cut to create a cluster with altered metal elements , flower, bling, heart and tag .

I like to build up my clusters to make a focal point on my page and create texture and interest .

 I JOURNALED ABOUT MY PHOTO

“My Famous Berry Icecream Pudding

Which we enjoy every Christmas

I love the rich colors and flavours.”

The recipe is at the bottom of this post .

 Another view of my cluster.

I balanced my design by adding muslin along the left side of my photo , and tied string to the photo with hanging elements .

A small element is placed on the top right hand corner , with a brad and tissue tape .

I cut a half inch from each side of the white card and stitched this to the Christmas Greetings paper, showing the gorgeous skeleton white leaves on the rich burgundy paper, peeping from each edge of  my layout.

Megs Garden Items used

Christmas Greetings

P6361

Christmas Cherries

P6363

Azaleas - paper

Azalea

Leafy Foliage

CC012

Thanks for popping by and I hope I have inspired you to create some Christmas pages .

Bye for now, see you next month .

Christmas Icecream pudding by Heather

2 tubs (2 litres) of Sara Lea icecream ( Vanilla ) 

2 almond Magnums

3tblsp rum

Strawberries ( sliced up into really small chunks)

Green glace cherries

Red glace cherries

1 pineapple ring (diced into small chunks)

Blanced almonds flakes

2 tbsp Golden syrup

Frozen berries and nuts for topping

Place chopped Cherries and pineapple in a screw top glass jar and cover with 3 tblsp of rum .

Leave for 2 days before making the pudding .

Process 

Spread an inch layer Sara Leah icecream into the base of a rectangle non stick baking tin

(line with greaseproof paper, leaving an overlap to enable yourself to pull 

the icecream pudding out , to cut it in slices )  

add a layer of 1 smashed almond magnum

drizzle golden syrup thinly 

add a layer of the cherry mixture

add a layer of the fresh strawberries

repeat these layers once more, finishing with an extra layer of icecream

top with frozen berries and flaked almonds ( or nuts )

place in feezer for at least 2 days before using.

Depending how large you want the pudding ( and how quickly your family eats it ) 

you can double the recipe or whatever you desire.

if you don’t want to do the layers, you can mix it all together in a bowl and then place in a lined baking tin. Top with a layer of frozen berries and blanced almond flakes . 

I have done it both ways , layers and mixed . both are yummo .

Really it is a flexible recipe which can be added to and changed to whatever you fancy at the time .

Enjoy and have fun xoox

see you soon