It's another Crew Challenge week for Kitchen Sink Monday, and this week our fearless leader and company owner, Maria is the hostess. Maria has been busy trying to organize the business cards she collected earlier this year at CHA into her Rollodex, and hence her idea for today's challenge was born! Create a Rollodex or recipe card using your Kitchen Sink Stamps!
For Easter dinner last Sunday, I made my famous carrot cake for dessert. (recipe at the end of this post if you're interested!) Since I had some leftover on Monday, I took a few pieces to work with me to share. A few of my co-workers asked for the recipe so today's challenge was perfect for me to make a few special cards to share! (I felt like they needed a little embellishing... hopefully the buttons won't cause too much trouble inside a recipe box but if they do they can easily be popped off!)
Be sure to check out the creations from the rest of the Kitchen Sink Crew members for inspiration, then go create our own recipe or Rollodex cards and get entered in the What's Cookin' with Your Kitchen Sink Stamps contest! All the contest details can be found here, and if you win you can earn a Kitchen Sink shopping spree!
Maria Colosimo
Lori Tecler
Angela Knopf
Nicole Cooke
Lynn McAuley
Julie Masse
Dee Jackson
Have a great Monday!
Stamps: 3-Step Honey Bunny, 1/2 Pint Playful Alphabet Buddy, Mix-It Up Mongram & Alphabet, Playful Frames & Journaling (Kitchen Sink Stamps)
Cardstock: Chocolate Chip, Garden Green, Very Vanilla (Stampin' Up!), designer paper (Lasting Impressions)
Inks: Versamagic Persimmon, Sahara Sand, Gingerbread, Jumbo Java (Tsukineko), Garden Green (Stampin' Up!)
Accessories: Nestabilities (Spellbinders), buttons, linen thread.
Carrot Cake
Sift together:
- 3 c. flour
- 2 c. white sugar
- 1 t. soda
- 1 t. baking powder,
- 1 t. cinnamon
- 1 t. salt
Mix together:
- 3 eggs
- 1 1/2 c. vegetable oil (oops... just realized I missed this on the cards!)
- 2 t. vanilla
- 2 c. grated carrots
- 1 c. chopped nuts
- 1 c. crushed pineapple (undrained)
Mix the wet ingredients by hand and pour over top the sifted dry ingredients. Mix well and bake in a 9x13 at 325 degrees for 1 hour or until a toothpick inserted in the center comes out clean.
Icing:
- 1-12 oz. package cream cheese, softened (I find these measurements make more than enough icing, and so I cut it back to 8 oz. when I make it.)
- 1/3 lb. butter softened (I used 1/4 lb.)
- Approximately 1 1/2 lbs. powdered sugar (Start with 1 pound, and add more as necessary)
Beat until fluffy and ice cake after cooled.