This month the Flourishes blog issued a recipe challenge. I made my 6x6 recipe card using a variety of designer papers, paper-pieced my Strawberry Tilda image by Magnolia and added another stamped Heading perfect for recipe cards.
You can view the challenge here on the Flourishes blog:
I have really enjoyed seeing the variety of recipes and even tried one for dinner last night...it was delish!
Please remember you can click on the picture to see it in more detail and also view the recipe. I find chocolate dipped strawberries are easy to make with just a couple of helpful tips...make sure your berries are cleaned and totally dry before beginning...and use a wooden skewer through the top of the stem (leaves attached for pretty contrast)...to dip. Dip and twirl to keep the chocolate on, and lay on waxed paper lined cookie sheet to set. The coating stays on better if you don't refrigerate for too long. Serve same day. You can also drizzle white chocolate over the semisweet chocolate for a fancier look. Just melt a few chips in a freezer ziplock bag in the microwave. (About 45-60 seconds for 1/2 cup) and then snip the corner of the bag with scissors. A perfect little tool to drizzle the chocolate!!
Thanks for coming by , hope this Tilda gives you a smile and happy cooking!!