Sunday, February 2, 2014

Strawberry Blueberry Torte (Diet)


To my family, this is there favorite dessert!
Ingredients:
You will need a 14 cup Truffle bowl or dish.
 10 oz Angel Food Cake either by cooking it homemade or from your grocery store bakery. You won't be using all of the cake!!!  Cut or pull apart into 1" cubes.
1 Pint Blueberries
2 Pints or 1 Quart of Strawberries
For Cream filling:
1 small can, 6.5 oz, of Reddi Whip Extra Creamy Whip Topping
Borden Eagle Brand Condensed Milk (Fat Free)
1 package sugar-free White Chocolate Pudding Instant Mix (Sugar Free)
Water ~~1 cup
Directions:
Cook cake according to directions on the box.  Cake needs to cool down before assembling.
Filling mixture:  Get a 2 cup measuring cup and add 3/4 cup water approximately, then pour condensed milk into the water.  After all the Condensed Milk has been added, stir the mixture.  Add more water to bring mixture to 2 cups.  Pour into large mixing bowl.
 Using an electric mixer mix with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. When finished, fold in whip topping, gently, and put into refrigerator until ready to use.
Wash all berries, remove stems. Use egg slicer to cut Strawberries into sections. Set aside.
Assembly:
Layering:  1" portions of Angel Food cake on bottom. There are two layers, and you decide how much you want to use so put 1.5 to 2 inches of the cake. Next, the majority of the blueberries, holding back some for the top, as seen in the picture.  Top with HALF of  pudding mixture, spreading it gently over lower level.
 Now for the second layer of cake cubes, but this time use a layer of strawberries.  Spread remaining half of pudding mix on top of that.  Arrange the pretty top with strawberries fanning out from the middle with blueberries as the center.  The Torte should be refrigerated until ready to eat.  Good luck keeping the family away from it before your guests get to enjoy it.
Enjoy!
Beverly

Thursday, January 30, 2014

My Mind's Eye Album

Love how this came out! This is for my daughter who "rushed" a sorority this fall, and all her pics up till this time. Tons of scrapbook pages and pics inside! Love the wooden frame on the front but it took tons of paint to cover it. FYI:  Use primer first next time!  Supplies: Bicycle is a Cricut cut. Prima Marketing flowers, and a Simple Stories Sn@p album.  Wooden frame from Michaels wood department painted with turquois acrylic paint in my stash.  My Mind's Eye Collectable collection, Notable series. Used label and chipboard stickers, and many papers including: Cute, Wonder, Silly, and many more.



I have linked up with a challenge on Red Carpet Studio, because my mini album, like The Breakfast Club movie depicts, is a warm, insightful, and very funny look into the inner life of my teenage daughter. Enjoy. Red Carpet Studio Challenge

Friday, January 17, 2014

Scraptique Winter Snowflake Layout


 After fussy cutting all of these gorgeous snowflakes out, I added ink and Splash of Color gold spray. I used several different colors of purples including, Brilliance Pearlescent Purple, Color Box Warm Violet, and Orchid Pastel to ink the edges of the pages, and each flake.  The beautiful papers are Scraptique's and is actually found here Winter Wonderland collection layout kit.  It makes a gorgeous winter layout that really captures the beautiful snowflakes and details of the papers.  I used 3D foam squares from Scrapbook Adhesives to pop each layer of snowflake up, as well. I am so happy with it!

Challenges:
Red Carpet Studio #61-Snow Buddies Movie
          Craftin Desert Divas-Winter
         

Friday, January 3, 2014

Embossed Christmas cards



Well, I finished all my Christmas cards finally! It took me a long time, and I really enjoyed making them, but I HAVE to get started on next years way more earlier than I started this year!!! It always takes me way longer than I realize. Hope you love the embossing!! I was so happy to say I actually went through an entire bottle of silver and gold embossing powder, and an ink pad.  I love using up my stash! It makes it so much more fun to go shopping for more!!! As much ribbon as I used....I still have a TON
more Christmas ribbon, and others to make next years. Oh well, more reason to craft more, right?
Challenges I am entering:
 Parade Your Crafts

Wednesday, September 4, 2013

Quick and Classy layouts!




 

These layouts are some of the ones I did in my recent album for my daughter's graduation. Am happy with how they came out though I would have normally put a ton more embellishments and layers.  There were more but am just showing these.  Hope you enjoy it!  Patterned Papers are from My Mind's Eye, and Echo Park. 
 

Saturday, August 17, 2013

My Mind's Eye Elegant Layout

Here's a layout I made a few months ago, but I had seen one exactly like this at a recent Creating Keepsakes Convention, I worked at in 2012. Used My Mind's Eye papers, and not much more.
Enjoy!
Link it up Tuesday
Inspire Me Fridays Challenge #116-Anything Goes
Delightful Challenges-Anything but a card

Tuesday, August 6, 2013

Yummy Diet Dessert Torte

                                      

One of my favorite recipes is this yummy diet desert torte! And it is so cool for our hot hot summer here in Orlando.  Here's the recipe if you would like to try it:
Ingredients:
10 oz Angel Food Cake either by cooking it homemade or from your grocery store bakery.
Cut into 1" cubes.
1 Pint Blueberries
2 Pints or 1 Quart of Strawberries
For Cream filling:
12 oz Fat Free Cool Whip (I make mine homemade to save calories)
Borden Eagle Brand Condensed Milk (Fat Free)
1 package sugar-freeWhite Chocolate Pudding Instant Mix (Sugar Free)
Water ~~1 cup
Directions:
Get a 2 cup measuring cup and add 3/4 cup water approximately, then pour condensed milk into the water.  After all the Condensed Milk has been added, then fill to top of 2 cups with more water.
Mix or Whisk the condensed milk and water in a bowl.  Mix in pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. When finished, fold in cool whip, gently, and put into refrigerator until ready to use.
Wash berries, remove stems, and use egg slicer to cut Strawberries into sections. Set aside.

Assembly:
Put half of in the bottom of a 14 cup Truffle dish and then add 1 cup blueberries. Top with half of  pudding mixture, spreading it gently over lower levels.
Next add second layer of cake cubes, and then strawberries, and pudding mix after, continuing to the top, where you can arrange the cut strawberries fanning out from the middle with blueberries as the center.  The Torte should be refrigerated until ready to eat. 
Enjoy!
Beverly