New StampinUp! Holiday Catalog

Be sure to shop in my store at www.stampinoz.stampinup.net

Daily in December Photo Prompts

I checked out Pinterest to find some prompts for photos. These prompts will help me take a photo each day for my daily in December album. I thought I’d share the one I selected.I’ll be using this to inspire my daily photographs in pages I can’t wait to share them with you as I go along.

Back soon, I’m snappin’ shots in Oz,

BethAnn

Mini Bow Video

Comment below or request my newsletter here and I will send you the tutorial on how to make the perfect mini bow! Stamping in Oz, Beth Ann

Record the holidays: “Daily in December” supply list

6x8 Pocket pages

 Kraft 6x8 Album by Stampin’Up!

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Merry Little Christmas Memories and More card pack by Stampin’ Up!

TIP: Pick up your supplies in my store 24/7. Ask for a catalog. Contact me or leave a comment below and I’ll send you a catalog.  You can also use the newsletter request  at my Stampin’ Up! store. 

My email:    stampinoz@gmail.com   For my store Copy and paste: www.stampinoz.stampinup.net  or

Click On the Stampin’ Up! on the right side of my blog

Positively Papercraft, Anne is a Fantastic Crafter: go check out her YouTube channel for some fun and beautiful tutorials...

Click here go to Anne's channel: Positively Papercraft


I love this project and wanted share with you all.  Be sure to check out Anne's channel and subscribe. She is a prolific YouTuber and had fun content.
Wish I were stamping in Oz,
Beth Ann

  

TIP: Pick up embossing powder and a heat tool in my store 24/7.  

Ask for a catalog. Contact me or leave a comment and I’ll send you a Catalog or use the online catalog at my Stampin’ Up! store. 

My email:    stampinoz@gmail.com   For my store Copy and paste: www.stampinoz.stampinup.net

Monday Movies: Holiday gift tags-this is fun!!

I'm on vacation in CA!   enjoying it immensely!
See you soon so we ca Stamp in Oz together
BethAnn

Recipe: Sally Lunn Buns from King Arthur

King Arthur Flour original recipe click here

These light, airy rolls, with a hint of sweetness, are a nice change from toast at breakfast or brunch. While the classic Sally Lunn bread is usually baked in one large round, we prefer to dollop the soft dough into a muffin pan, for easy individual servings.

• 1 cup (8 ounces) whole milk 
• 6 tablespoons butter
• 1/4 cup sugar
• 1/8 teaspoon lemon oil or 1 tablespoon grated lemon rind (zest); or 2 teaspoons vanilla, if preferred
• 1 1/2 teaspoons salt
• 3 1/2 cups King Arthur Unbleached All-Purpose Flour
• 2 large eggs 
• 1 tablespoon instant yeast (SAF Gold instant yeast preferred)

Directions

1. Combine the milk, butter, and sugar in a microwave-safe measuring cup or bowl, or in a saucepan. Heat to lukewarm, stirring to soften/melt the butter. Pour the mixture into a mixing bowl, and let it cool until it's below 120°F, about 15 minutes.
2. Add the lemon or vanilla, salt, 2 cups of the flour, the eggs, and yeast. 
3. Beat the mixture medium speed for about 3 minutes; if you're using a bread machine, program the machine for dough or manual, and mix for several minutes, until everything is well combined. 
4. Add the remaining flour to the mixture and beat for about 3 minutes, until it becomes a soft, cohesive dough. Note: This is a very sticky, wet dough; it's too sticky to knead, so has to be beaten to develop its gluten.
5. Cover the dough and allow it to rise for 45 to 60 minutes, or until almost doubled in bulk. If you're using the dough cycle of a bread machine, simply let the machine complete its cycle.
6. Lightly grease the cups of two standard muffin pans (24 cups total). If you don't have two muffin pans (or want to make a loaf, in addition to rolls), lightly grease one muffin pan, plus a 6" soufflé dish or other round, bakeable dish or small loaf pan. 
7. Divide the dough among 18 cups of the muffin pans, filling each a bit more than half full. If you're using one muffin pan, add dough to each cup then shape the remainder into a loaf, and place it in the small pan of your choice.
8. Cover the pans, and let the rolls rise for 45 to 60 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
9. Bake the rolls until they're golden brown and a digital thermometer inserted into the center of one reads at least 190°F, about 15 minutes. If you're making a loaf as well as rolls, bake the loaf for about 25 to 30 minutes, tenting it with aluminum foil after 15 minutes to prevent over-browning.
10. Remove the rolls from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired. Wrap completely cooled rolls airtight, and store at room temperature for several days; freeze for longer storage.
11. Serve rolls with butter and jam, at breakfast or brunch; or as part of an afternoon "high tea."
12. Yield: 18 rolls; or 12 rolls and 1 small loaf

Designer Suite

I’d be happy to show you how to make some of these projects and cards. Great for scrapbooking too!

Send them som Love, BethAnn 

Movie Night: Every Day in December

Join me for my every day in December project. This project will start November 1 and continue through the beginning of December. If you’ve ever wanted to record the holiday season in photos this is a great project for you. I will be using the Merry Little Christmas Memories and More products. If you’d like to purchase the products in advance click here. See you soon! Until then I’ll be stamping in Oz, Beth Ann

Movie Monday: Paper Pumpkin 🎃 Seasonal -Coordinate -Easy to do!

OCTOBER: 4th Friday. 10/27 4pm pacific time 

We are going to create the project in the October Paper Pumpkin 🎃, create 2 alternative projects, you can win free gifts 🎁 in  the Stampin' Up drawings and everyone receives a gift 🎁 with purchase.0

Be sure to visit me for your Stampin' Up! Products. Go to StampinOz.Stampinup.net - I'd love to be your Stampin' Up Creative Coach. 

Remember there is no place like home,

Beth Ann

Bread: Challah

This is a Challah that I made for my daughter-in-law. This is absolutely a delicious bread. It has quite a bit of fat in it so it lasts and stays moist for several days. If you're interested in the recipe, comment below. 

Monday Movie- Merry Little Christmas Suite preview !

Steampunk Spells. I love this paper!!!!!

check out this paper here

THE LINK will connect you
to Scrapbook dot com. You can also get it at Archivers.

Send them some love,

Army Mommy

Holiday card link to Kristina's YouTube channel

http://youtu.be/Cqzwhdidrrc  Her is another terrific card from Kristina Werner (starofmay)

follow this link to her blog: Kristina Werner's Blog KWernerdesign.com

So Nice to Me - Make a Card Monday #38

Kristina Werner at StarofMay on YouTube is just a fabulous designer follow her channel on YouTube for wonderful creative ideas.
Send them some Love!
Army Mommy

Tip from Karen at Sew Many Ways...: Tool Time Tuesday...Organize Your Christmas

Sew Many Ways...: Tool Time Tuesday...Organize Your Christmas: Hi everyone. Today's Tool Time isn't so much a project, but more of tip for Christmas organization.

Holiday Recipe: Marshmallow Fudge from Carnation

Prep:

10 mins

Cooking:

6 mins

Cooling:

120 mins

Yields:

24 servings (2 pieces per serving)

The reviews are in! This five-star recipe makes an unforgettably delectable holiday gift – one family, friends, and coworkers won't soon forget. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge.

Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract

Directions

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.