Pink Marshmallows

Here is another Cuttlebug embossed card. I didn't like how I did the front side of my embossed piece so I decided to use the back instead, it gives it a totally different feel. I stamped the cup and marshmallows with chocolate chip craft ink and embossed with clear EP. The heart is inked in regal rose craft ink and embossed in clear EP as well. I cut the heart out and put it onto a dimensional. The marshmallows are colored in with a pretty in pink marker. I scored the card along the left side and added holes and ribbon. The circle sentiment is from the host set, Riveting, and is done in chocolate chip and pretty in pink ink. I had a silver heart brad that I dipped into the regal rose craft pad and clear EP and heated until it melted. With all the shiney embossing and dry embossing this cards just invites you to run your fingers over it. Somewhere I saw scented EP, now if this had chocolate scented EP this card would knock your senses silly, LOL!! The other brads are SU soft subtles.
It could make a sweetheart card or a get well.

So...how are your Christmas preparations coming along? Are you feeling time slip away? My shopping and wrapping are done but I have miles to go with baking and food prep. Baking is another one of my loves but have not had nearly the time I would like this year. I thought I would share a wonderful 4 ingredient cookie recipe with you that is great for your cookie tray but is quick to make. They are my hubbies fav.

Chocolate Crinkles
1 box devil's food cake mix
1/2 cup vegetable oil
2 eggs
confectioners sugar

Preheat oven to 350.
Stir cake mix, oil and eggs until dough forms (it will be a bit sticky)
shape dough into 1" balls, I use a Pampered Chef cookie scoop for this step
roll into sugar and place 2" apart on ungreased cookie sheet
bake 10 minutes or until center is set
allow to cool on a rack.

Makes about 30 cookies that taste like a chewy brownie!