Tuesday, April 27, 2010

Add an Extra Touch of Color to Your Stamps

Our line of accents stamps are one way to add a pop of color to your layout, but another idea is to color in a few areas of your personalized rubber stamp. Choose a color that’s the same general color as your ink or something completely different. It’s another great way to make your communications truly personal.

Colored pencils work great because you can use them two different ways; by pressing firmly for opaque color or lightly for soft color.

If pressing softly, try to color in the same direction for the entire area that you are filling in for a more uniform look.

You can also use a maker to fill in areas on your stamp, but try to stay within the stamps lines if using our Vivid! inks. Because they clean up easily with water they can also smudge a little when they come in contact with markers. If you have an older child this can make for an excellent challenge and a half hour of creative entertainment.

Wednesday, April 21, 2010

Get Back Your Gardening Books and Magazines

Spring is such a lovely time for anyone with a garden. If you have a particularly lovely garden, chances are you get asked lots of questions. That often leads to lending out your favorite gardening reference to friends and neighbors. Make sure your books get returned, by using a personalized garden stamp as a bookplate or on a bookmark.

Use your stamp on a Post-It® note and stick it to the cover of a favorite magazine to serve as a gentle reminder to return. Because a great article on ferns or slug control never goes out of style no matter how old the magazine.

Monday, April 19, 2010

Mother's Day Offer

If you're looking for a gift that's unique, personal and something she doesn't already have, then a personalized rubber stamp is a perfect gift. Use a name stamp to create a family stamp- versatile for any occasion. Or if she has a specific interest like gardening, baking, reading, knitting or crafting then we have great designs for you to customized just for her.

Order by Tuesday, April 20th to insure delivery by Mother's Day and receive 20% off your entire order, including paper and ink. At checkout enter: MOMLOVE

Have a wonderful Mother's Day!

Tuesday, April 13, 2010

Collecting and Storing Scrap Paper

With all the amazing scrapbooking papers out there who doesn’t want to save every little leftover swatch? There are all kinds of elaborate storage options available for your crafting supplies, including scrap paper. But for a handy and cheap alternative think about using a simple gift box.

A small gift box works great for keeping leftover specialty papers flat and organized. And if you don’t scrapbook than it’s perfect for keeping extra bits of wrapping paper handy, which can transform plain cards and gift tags or fix mistakes in a pinch. Often scrap wrapping paper is saved but gets smashed before it can get used. By trimming the size down and laying it flat in a gift box, it can stay unwrinkled, work on getting its’ curl out and be ready when you need it.

Thursday, April 1, 2010

Bake and Share: Sugar Cookies

This recipe is from Martha Stewart. Sugar cookies are perfect for anytime of year. Flowers and butterflies for spring, beach balls and flags for summer, leaves and pumpkins for fall. Beautifully decorated cookies make wonderful party gifts for birthday parties or showers, and are a great way to tie into a theme.

You can also divide the dough and freeze portions for up to three months. That way you can always be ready to enjoy a fresh batch with out all of the work.

4 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 pound (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 teaspoons vanilla

Combine dry ingredients and set aside.
Using an electric mixer combine butter and sugar, beat until fluffy.
Beat in eggs.
Add flour mixture on low speed.
Stir in vanilla.

Wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 325˚ F.
On floured surface, roll dough to 1/8 inch thick and cut shapes.
Place on ungreased baking sheets.
Refrigerate for 15 minutes.
Bake for 8-10 minutes.

It’s time consuming to chill the cookies before baking, but it helps the cookies maintain their shape and still stay soft. Cool before decorating with royal icing.

1 pound confectioners’ sugar
5 tablespoons meringue powder
Scant 1/2 cup water

Combine all ingredients and mix on low for 7 minutes.
If too thick, add water. If too thin, beat for another 2-3 minutes
For a Martha Stewart how to video on making and decorating with royal icing click here.

If decorating with kids, gauge their age with the style of decorating. For real young kids sprinkle with colored sugar just before baking or make icing a little thinner and have them dip the tops of the cookies into the icing. Older kids can decorate by piping the icing. Squeezable containers make it easy.