JUST A NOTE:

Thank you for your time to visit my blog. I hope you enjoy it and visit often :). If it inspires you feel free to use my ideas, but don't forget to give credit and back-link to my blog. Thanks again and have fun browsing! Cornelia

If you want to contact me, mail to neliacards@gmail.com


GDPR (for my EU visitors)

In line with new Data Protection legislation (GDPR) coming to the EU, please note that in commenting you do so with the knowledge that your name & comment are visible to all who visit this blog and thereby consent to the use of that personal information for that specific purpose, only. I do not collect information stored on my blog. If you have left a comment and prefer that it not be seen, please delete it. Followers: If you follow my blog (thank you!) you do so in the knowledge that my followers list is open to anyone who visits my blog. Your photo, name and links will appear and can be seen by anyone. If you don't want this data shared, please remove your name from my followers list.

Design Teams past and present and GDT

Thursday, January 17, 2013

RIC#27 and some cookies

There are already so many gorgeous cards at the RIC#27......


 Here is my take on it - quickly, before Linky closes.




I used the Memory Box Bare Oak stamp for this card. The little blue leaves I found in my ancient Hero Arts Birds Branch alphabet set. I colored the leaves with my Marvy Markers, since I don't have such a vibrant blue ink pad. The sentiment is Papertrey (Mixed Messages) 

--x--

Every once in a while I make those delicious breakfast cookies - they are pretty big and one of them is enough for breakfast, which I bring to work and have it with a cup of coffee. My hubby devours them for dessert after dinner - so they really do not last very long. 



And that's how you make them:

Breakfast Cookies

1 cup whole wheat flour
1 cup all-purpose flour    
1 t baking soda
¼ t coarse salt
2 sticks butter – room temperature (I use about 2 T less)
1 ½ cups dark brown sugar
2 eggs
2 t vanilla
2 cups rolled oats
½ chopped almonds
¼ cup each: sunflower seeds, pumpkin seeds, raisins,  cranberries,  dried blueberries, unsweetened coconut

Beat butter until light and fluffy, add sugar, beat again. Then add eggs, one at a time and vanilla. Add flours, baking soda and salt, beat until well combined.
Add nuts and dried fruit.
From dough into cookies – ½ cup dough makes about 10 - 11 cookies. 
they get a little larger while baking.
Bake at 350° for about 20 - 25 min. on parchment lined baking sheets.  Let cool completely on baking sheets.

ENJOY!



4 comments:

Kanan Pandya said...

Wonderful card, Cornelia. So perfect for the challenge. :-)

Daen'Ys said...

Miam miam Cookies ...danke für das Rezept.
Eine ganz einfache aber sehr schöne Karte! Gefällt mir!!

Nina Yang said...

Haha, so glad that you got this card in before the linky closes, Cornelia! It is a beautiful take on the inspiration photo! So glad that you joined us in the Runway Inspired Challenge! Happy card making! :)

pamela said...

Oh blue leaves! How perfect for the inspiration photo!