This beautiful card was created using what one might call “minimal skill level” – of course it does help to have purchased the divine dies from Heartfelt Creations, but then, all one must do, is locate the flowers in the paper pad, cut, and gently curl the petals, then glue into place! No stamping, ink or coloring required – perfect every time!
I’m truly in love with the Arched Gateway dies, and I just felt like kraft (brown) cardstock went so well with the Fall theme. And bows! Gotta have me a pretty bow in the corner, almosteverytime!
I was super excited to see that I won one of the monthly contests by Heartfelt Creations! Funny enough, on my FB post, I said that I already felt like a winner, because working on the flowers and playing with the beautiful paper helped me get out of a crafting slump!
This is a little off my usual, especially as I used flowers from my stash, that I bought, long ago before I learned how to make my own. Anyway, it’s a take off of something I must’ve seen somewhere, using Graphic 45 “Bloom” papers. Beneath the green stripes there is an “inside” as well, for a more personal message.
As per usual, the mainstays of my recipe include lots of eggs, Lakanto MonkFruit, and finely ground Almond flour. This recipe also requires Xanthen gum, which helps so much with our texture.
For those of you who are just joining me, I am determined to lead a low carb lifestyle, without giving up my favorite foods. So I am modifying some of my favorite comfort foods (generally cookies, cake, sweet breads, lol) to be more Keto friendly.
The main caveat or takeaway is to remember that Keto Style baked goods need to be eaten quickly, as they will sink, and three days later, you won’t be interested in eating it any more.
Recipe: 6 eggs 2/3 cup butter flavored Crisco or coconut oil 1 cup Monk Fruit 1 cup Golden Monk Fruit 2/3 cup granulated sugar 1 can (16 oz) packed pumpkin 1/2 cup water 2 tsps baking soda 1-1/2 tsp salt 1/2 tsp baking powder One Tbsp Xanthen Gum, 1 tsp cinnamon 1 tsp cloves 2 cups almond flour 1-1/3cups all purpose flour
Heat oven to 350°. Grease pans (9×5”), mix shortening, sweeteners, leavening, salt and spices. Add in pumpkin. Blend until smooth. Add water, and flour, almond flour, one cup at a time, and mix until smooth. Pour evenly into two pans and bake for 70 minutes at 350°. You can cut it after 20-30 minutes.
Remember to share! Each loaf has about 13 slices, and each slice has about 25gms carbs each. So, low carb, but not NO carb. Be careful, it’s delicious!!
I made some cards for friends that we’ve been separated from during the pandemic & social distancing. Sometimes we can see our friends for lunch (outside seating!), sometimes not! So many people are going through a lot these days, so I’ve tried to give cards and a small treat to my friends, at least once a month. These are the ones I’ve made for them this week. (Plus some cupcakes!)
All of these use the Heartfelt Creations Regal Frames & Accents die, and the background paper is from my stash. The first one here has some yellow roses.
My second one is pink, with Double Petunias (I just love petunias!)
And the last one here is the Wild Aster. Asters are such a joy to make!
And now to make some cupcakes without eating them!