Comments

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  Cheryl Garratt December 8, 2011 at 9:20am

  Hi Marcia! 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!
• 

  Becky Roberts June 21, 2011 at 10:41am

  Hi Marcia,

   

  Thank you for your comment.  If you would like to e-mail me at yasou@cableone.net, I would be happy to tell you about the backpack directions.  Becky
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  Donna Wicks May 15, 2011 at 4:31pm

  Hi Marcia!  I love your avatar project, very nice!  Thanks so much for visiting so many of my cards in my gallery, what a wonderful feeling you've given me!  Thanks so much.  I will visit yours too, in the morning!!!  Thanks again!!  Warmly, Donna
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  Laura Haffke March 31, 2011 at 5:52am

  Hi Marcia,

  I added a video for the Frog instructions!

  http://www.stampinconnection.com/video/frog-video

   

  -Laura
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  Wendy Stainback August 12, 2010 at 2:21pm

  Marcia, I used Daffodil Delight, Pear Pizazz, Basic Black and Whisper White on the Hydrangea card. Glad you like it! Thanks for the kind words!