Wednesday, April 20, 2016

Swinging into Spring with the Dueling Darlings!

On the 15th of the month the Dueling Darling Divas and Dazzlers "duel" it out with creations made from card kits supplied by the hostesses who are their team leaders for the month.  This month team leaders Suzy for the Divas and Terry A. for the Dazzlers chose the theme "Swing into Spring" and I was delighted with the darling stamped image and sentiment, gorgeous designer papers and beautiful embellishments I received from Suzy!  Sorry to be so late to the duel!!  Here's my card:

Here is what was included in the kit:
Stamps:  Stampin' Up "A Kind Word"
Paper:  Craft Smither's "Chelsea Lane"
Bling:  Paper Studio
Flowers: Paper Studio "Spareparts"
Ribbon:  Golden grosgrain from The Ribbon Boutique at Hobby Lobby, Organza ribbons (Ivory, Rose, and Navy Blue) The Ribbon Boutique at Hobby Lobby

I used 3 papers from the kit mounted on navy blue cardstock.  The darling girl on a swing image was colored with Copic Markers and cut out.  I used the organza navy blue and gold grosgrain ribbon and 3 of the flowers included in the kit.  Instead of using the bling in the kit I substituded some small pearls on the skirt of the girl's pinafore.

An extra challenge was to share what our favorite springtime/Easter dessert.  At Easter I always loved the chocolate covered nougat egg with my name piped on it in white frosting and also the chocolate bunny that was always in my Easter basket.  Been many, many years since I've had that treat.   But Suzy really would like a springtime dessert recipe to be shared here.  Well, I really love desserts but I'm not sure I have one that is a favorite just at this time of the year so I'm just going to share a favorite recipe that features a late spring, early summer fruit:

Glazed Berry Pie
9" pie shell baked
4 cups fresh berries
3/4 cup water
3 tablespoons cornstarch
1 cup sugar
pinch of salt
1 teaspoon lemon juice

Crush 1 cup of berries, add water, and simmer 3-4 minutes.  Strain to remove seeds and pulp.  This should leave 1 cup of juice. Comgine cornstarch, sugar, salt.  Add juice slowly to the cornstarch mixture to avoid lumps bring to a boil, cook until thick, about 4 minutes.  This juice mixture should be real thick and very clear.   Cool slightly and add lemon juice.  Put 3 cups of  choice berries (sliced if using large strawberries) in pie shell and pour the glaze over the berries making sure all berries are covered.  Garnish with whip cream and more berries.  Delish!!!

Check out team Diva here:
Carol  :

Suzi:  (See her SCS gallery here

 Dazzlers creations here:

April:  http://aprilsallery


Thanks for stopping by!