Quick, clean and simple (CAS) card

This is such a quick and simple card that took 5 minutes to make.

I cut a piece of patterned paper (from my much-loved but barely used stash) to a size slightly smaller than my folded card.

I then punched out the label shape from one corner, and used a paper piercer and template to pierce around the recess.

I used this frame to stamp the sentiment  through onto the card itself.

I mounted the card on foam pads to give a slight raise, and then stamped and punched the teensy butterfly to stick to the corner. A few bits of sparkle, and job done.

 A really quick and easy go-to design for last minute "I forgot it was *insert name here*'s birthday/anniversary/job interview" card - just change the sentiment, and off you go!

I used:

(Check out next week for a punch review Martha Steward vs Stampin' Up.)

Are you a "Clean and Simple" card maker, or do you like a bit of frills and fancy? Or, if you haven't made your own cards before, what would encourage you? Do tell!

With love from me to you

Good evening folks. It is a special day today, one which you will always look back upon with fondness. Today, I shall be sharing with you my most favourite recipe, for raspberry chocolate brownies. And for this, you will either love me or hate me, but either way you'll love the brownies! I didn't get a chance to photograph today's version, so here's one that I made earlier!


So, are you ready? Here goes...

(from Donna Hay "Chocolate")

160g plain flour, sifted
200g dark chocolate, chopped
250g butter
205g brown sugar
4 eggs (I usually use medium)
1/4 tspn baking powder
40g cocoa powder, sifted
1.5 cups raspberries fresh or frozen (I reckon frozen is better, not worth wasting the fresh on this, better to make cranachan...)
Oven preheated to 180C. Put choc and butter into a small pan over a low heat and stir until melted and smooth. Put in a bowl together with the sugar and eggs (I usually mix the latter two first). Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23cm/9 inch square, greased cake tin lined with greaseproof paper, top with the raspberries and bake for 45 mins/until set. No need to defrost the raspberries.
I make half this mixture, and use a loaf tin to bake it in. It takes a little less time to cook though. It also freezes very well, though may not get a chance depending on how many people are about!
And why am I sharing this with you? Well, it's my birthday, and it seems to be the tradition that on your birthday, people expect you to give them cake. I've almost managed it :) Enjoy x