Hip to be Square challenge entry - Hels Sheridan

 My resolution this year is to enter more challenges, so here I go on the second one. I have done this for the Hip to be Square Challenge on Hels Sheridans Pinkleart Blog

USED

Mountboard

Tim Holtz Ideaology corners, grungeboard letters and shapes, metal and distress inks

Thin metal sheet

flower die

papers and card

Cuttlebug embossing folders

Paperartsy ephemera

Mountboard

Melt Pot, bronze and gold embossing UTEE

Text stamp

Mica - Perfect Pearls

First I cut loads of squares of paper in plain and pattern card and then embossed in the Cuttlebug.  The edges are inked in Fired Brick distress ink. I dipped the letters and shapes into the melt pot to coat them in UTEE, I  love the bubble effect it makes, probably due to the moisture content?  They are also brushed with Perfect Pearls in pink and gold

The flowers were die cut and rolled from art metal, they are easy to make but can get a little sharp on the edges.  Care is needed when removing from the die as it tears easily. Metal corner protectors on each corner for decoration and the close up of the Paper Artsy ephemera border.

A text stamp has been applied to hot utee on stampboard

I love Pumpkins (recipe)

 Well I managed to get all my Halloween gifts sorted out yesterday. The treat bags are stuffed, cards written,  the pumpkin lantern is made and the insides of Mr Franky are cooked up ready to make some 

Pumpkin Muffins

• How to do them: scoop out pumpkin insides discarding the seeds and stringy bits. You can wash and toast the seeds as a snack they are delish but it's a bit tedious taking the shells off.
• put the flesh, 2 tablesppons of water and 2 tablespoons of sugar in a bowl and microwave for 6 mins or until softened, stir a couple of times while it's cooking.
• Mash the cooked pumpkin or blend in a processor. You can now make muffins or freeze it for later in a poly bag. or Buy a tin of prepared Pumpkin from Waitrose!

Muffin Ingredients

• Divide your pumpkin into 2 equal amounts and find a cup that one amount fits in to fill it, this will be your measure for the other ingredients (you can use shop bought measure cups if you wish just follow that rule)
• put into a mixing bowl,  the 2 "cups" of pumpkin, 
• 3 cups of plain flour
• 2 cups of sugar, I prefer brown
• 2 teaspoons baking powder
• 1/2 teaspoon of each of the following spices, cloves, cinnamon, nutmeg and allspice or just use 2 teaspoons of Mixed Spice.
• 2/3rd's of your cup of sunflower or vegetable oil
• 3 eggs (beat before adding to the mix)

Mix it all together, put into muffin cases, sprinkle with a little sugar for a crunchy top (I use crushed sugar cubes but regular is fine)  and cook for about 25 mins at 180cent, 350 farenheit or Gas 5  

EAT :-)

they will freeze in a plastic bag or box, reheat for a little while after defrosting to freshen them up

xx