Birthday:
September 24
About
What is your name (Name on file with Stampin' Up!)?< /br>Quel est votre nom? (Nom donné à Stampin' Up!)*
Jan Farring
What state do you live in?
Oregon
What is your DBWS address (other)?
http://www.jansstampingcreations.com
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Jan, my email is
lmbstampinup@gmail.com
the first letter is a lower case l NOT an i Lynn
Hi Jan! I have really enjoyed looking at your samples and looking at your blog. I am teaching a small workshop in a couple of weeks and the customers have requested to learn the waterfall technique. Would it be ok if I used your tutorial for the Waterfall Mini album that you have posted on your blog for my workshop? Your instructions are so detailed and clear. I would definitely appreciate it and I would obviously give you credit for the fantastic tutorial! Thank you in advance!
~Alyssa
http://pinterest.com/sherrillgraff/late-night-stamper-treasure-hunt...
I have started a board to post our LNS blog hop art
if you wish to pint to that board I will need your pintrest name to invite you to add to the board.
e-mail me at lnsconvention@aol.com
thanks
sherrill graff
So glad YOU are a member of our Late Night Stamper group Jan. Make sure to check out our Treasure Hunt game with $150.00 stamp prize! http://www.stampinconnection.com/group.LNS
love
Bev Farmer
Your samples that you posted today are AWESOME Jan! Thanks for sharing!
How do you make the note boxes? Do you share your instructions?
Lynn
mbstampinup@gmail.com
Hi Jan! Here's the recipe you wanted.
Chocolate Gingerbread Recipe
1 cup butter
2 cups light brown sugar
1 tsp. each cinnamon & ground ginger
1/2 tsp. each allspice & salt
1/4 tsp. ground cloves
1/2 cup cocoa powder
1 tsp. baking soda
1/2 cup boiling water
1/2 cup fancy molasses
4 1/2 cups flour
Cream butter and sugar. Mix in all spices, salt and baking soda. Mix in cocoa, water and molasses. Gradually stir in 3 1/2 cups flour, 1/2 cup at a time. Continue adding flour 1/4 cup at a time until dough is stiff. Roll dough onto floured board and cut with cookie cutters. Stamp if desired. Bake in 300 degrees F. oven for 10-15 mins. You can keep the wrapped dough in the fridge for 2 weeks.
On the advice of my upline, I tried dipping them in melted White Chocolate. Incredible!
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