Gingerbread & Tuscany

Gingerbread & Tuscany

“The best laid plans of mice and men often go awry.” (Robert Steinbeck, adapted from Robert Burns)

Today didn’t turn out exactly as planned. Miss Amelia had a check-up with her pediatrician today, so my day started later than usual (yay! I always love it when I can sleep past 6:30). I picked her up after her appointment, and Amelia and I ran some errands. She was so tired, and I thought she’d take a nap after lunch. I thought wrong. Miss Amelia decided she didn’t need a nap today. So the crafting and business related stuff  I wanted to catch up on had to wait. That’s ok, though. Crafting and business will always be around, but that little girl will only be two years old for 12 months.

After I took her home tonight, played a bit, got her in bed, and said goodnight to Wesley, I came home and made some gingerbread. Not just any gingerbread. We’ve been doing a low-carb, high fat diet around here. My brother, mom, kids, and I (and sometimes Mike & my dad) have been doing either Atkins or a “Keto diet.” (True confession – I’m actually doing Weight Watchers, and it’s close to a good plan. I add extra fat and try to keep carbs to a minimum, though. Every time I add fat – even though WW doesn’t like fat – I lose weight. Which is weird, because I don’t want to lose any more weight! But, hey – I’ll take it.)

The gingerbread recipe for today called for flax seed and coconut flour instead of regular flour. It was amazing! I have another recipe I’ll be trying soon, but for a first try, this was very good! So far the reviews are all positive. Ok, it’s just Mike, Jon, and me. But I’ll have more tomorrow.

While the gingerbread was baking, I ran to the stamp room to create a card. It was inspired by a card my friend Deborah Smart posted on her blog today. Deborah is one of my favorite designers, and we’ve been “cyber friends” for awhile. I got to meet her in person in January 2015, and she’s even more amazing in real life than she is in cyberspace.

Here’s my take on Deborah’s card.

Stampin' Up!, Tuscan Vineyard

My process is a little different than Deborah’s. She masked and had a one layer card. I created a layer to add to the card. (I’m lazier than Deborah.) She inked first, then stamped, but I wanted the Tuscan Vineyard grapes and leaves to be Perfect Plum and Wild Wasabi, so I stamped first, then inked. Another true confession – I embossed my grapes with retired Black Stampin’ Emboss Powder. I wanted to be sure the images stood out, so I embossed with black powder. I designed another sample using Copper Stampin’ Emboss Powder, but I didn’t like it as much. I’m hoping Stampin’ Up! finds some acceptable Basic Black Stampin’ Emboss Powder soon! It’s my go-to!

I stamped the sentiment in Perfect Plum on the Very Vanilla card, then added the embossed, inked layer. I wrapped some Very Vanilla Thick Baker’s Twine around the card and then added some Gold Metallic Thread for some sparkle.

So there you go. Gingerbread and Tuscany. I’ll add the gingerbread recipe to my pages soon, so if you want a tasty low-carb (and gluten free!) gingerbread recipe, check it out.

Thanks for stopping by Stamping with Buffy. Have a beautiful day!

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About buffycooper

Among other things, I am a musician who enjoys papercrafting (specifically with rubber stamps), a Stampin' Up!® demonstrator, Christian, wife and mom to two great boys.
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3 Responses to Gingerbread & Tuscany

  1. debsmart says:

    I absolutely love your Tuscan grapes, Buffy! (and thanks so much for the shout-out; I’m so glad you got some inspiration from my card). I hope we get to see each other again in person soon! (I’d love to try your gingerbread recipe too; I have 3 nieces who are gluten intolerant)

    Liked by 1 person

    • buffycooper says:

      Thanks, Deborah! I loved your card, and already have several other ideas for alternate designs. Now – about that gingerbread. I thought the flavor was wonderful, and the guys (and Amelia) all loved it. But my stamping ladies weren’t as enthusiastic. The recipe called for Flax Seed, and they kind of stay in your teeth for awhile, although it did make the gingerbread very moist and molasses-y. I’m going to try an alternate recipe or two. One uses Almond and Coconut Flour (but my Jon says Almond Flour tends to make things dry). The other is my mom’s idea (and, honestly, why didn’t I just listen in the first place? You’d think by now I’d know better) – Flax MEAL. When I decide which I like best, I’ll share the recipe. I’m betting it’s going to be Mom’s.


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