Playing with distress ink

Good morning, everyone! 

After I saw the Jennifer McGuire' video to create backgrounds with distress ink, I HAD to try it. They look so sophisticated, but so easy and fun to make! I didn't have distress ink, so I tried my hand with some hybrid inks, being careful to not press too hard :-) Seeing what I could do with distress inks, I put them on the top of my wish list! I'm sold! 

The video is over at Two Peas in a Bucket, Fall Stamp Camp Week 2.  

Recipe for {Feel Better Blend}  4 x 51/2 in

~ Cardstock: PTI {Ocean Tide, Melon Berry, Spring Moss};

~ Stamp: PTI {Tea for Two, Damask Design};

~ Ink: Making Memories {Gold, Pewter} hybrid inks, Stampabilities' {Brown};

~ Embossing Powder: PTI {Gold Filigree}, Tim Holz {Milled Lavender Distress Powder};

~ Ribbon: PTI {Melon Berry}.

Recipe for {Merry Christmas}   5 1/2 x 4 in

~ Cardstock: PTI {Spring Moss, Vintage Cream, Scarlet Jewel};

~ Stamps: PTI {Tree Trio Trimmings, Peaceful Poinsettia};

~ Ink: PTI {Ripe Avocado, Scarlet Jewel, Fresh Snow}, Making Memories {Gold, Pewter} hybrid inks;

~  Embossing Powder: PTI {Gold Filigree};

~ Ribbon: PTI {Scarlet Jewel};

~ Sticky epoxy stickers.

So, how was your Halloween weekend? We went to a party with James' coworkers and I had the chance to make the pumpkin pie I've been eyeing in the latest Taste of Home issue. The recipe is for a whole pie, but for practical purposes I made mini-pies. 

Since I'm not working in the chemistry lab anymore, I've had the desire to mix "ingredients", so I turned my energy toward baking. 

Recipe for {Turtle Pumpkin Pie}

Ingredients:

~ 1/4 cup plus 2 Tbsp. homemade caramel sauce;

~ 1 Graham Pie Crust;

~ 1/2 cup plus 2 Tbsp. Pecans, divided;

~ 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding;

~ I cup cold milk;

~ 1 cup canned pumpkin;

~ 1 tsp. ground cinnamon

~ 1/2 tsp. ground nutmeg

~ 8 oz. Whip Topping, thawed, divided.

POUR 1/4 cup caramel topping into crust;

BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir 1 1/2 cups whipped topping. Spoon into crust. 

REFRIGERATE 1 hour. Top with remaining whipped topping, pecan caramel topping before serving.   

The recipe called for jarred caramel sauce, but I made my homemade one, from butter, heavy whipping cream (double), brown sugar and walnuts. 

I mixed vanilla pudding, pumpkin, spices and whipped topping. 

This is how the mini pies look without the topping. 

Thanks for stopping by and come back again!