Such a Beautiful Bride!

Cheers, Jackie :)

Take your Scrapbooking to the next level! Digital Art!!

Are tired of the same old, same old looking of your Scrapbook pages!!  then it is time to step it Up!!  and create something that really define your style and true artist!

Jessica Sprauge is offering a new class in Digital Art!  what is Digital Art!  well is an artistic way to portrait your real you!  You dont need to know how to draw or even doodle!!  you just need to let your creativity flowwwwssssss!!

Art journaling is the process of creating a visual diary - a very personal look at your own inner landscape, but also a place to experiment with art and mixed-media techniques that you can use in other projects, or that become an art form in and of themselves. For the first time ever, Jessica is teaming up with renowned artist & designer Nancie Rowe Janitz to bring you a class that combines traditional art journaling techinques with the ease and sophistication of a digital format! In this four-week instructor-led class, complete with an exclusive 200+ piece kit designed by Nancie, you'll jump-start your creativity and learn gorgeous mixed media techniques to add to your digital projects.

Take a look to this examples!...  Super Cool ahhh!!   And you can learn how to do all this plussss moreee! super cool stuff!!  just check out the class ..Im sure you will love as much as I do!!


Cheers, Jackie :)

Disney For Quick Fun Vacation

Hi Everyone!

Here some LO's I just did from my trip to Florida!  Where I spend the Most Fun Vacations with my Mom, Sisters and Aunt! It was one of the best weekends ever!!  I wish we will be able to do more often!!

Material are all available @ JessicaSprauge Store!!

Cheers, Jackie :)

Great Winter sael @ Jessicas Store!

Good Morning everyone!

Just a quick note!!  Jessica Sprauge store have a great sale this week!  50% off on a bunch of stuff!!

Check it out..is your time to replenish your stock and Scrap all Winter long!

Cheers, Jackie :)

Chicken Rollatini Stuffed With Zucchini And Mozzarella

New Year Resolutions!  Be less heavy and more active and eat better?? then here is this Chicken Rollant make over...!

What you need??

Ingredients:

• 1 tsp olive oil
• 4 cloves garlic, chopped
• 1 1/2 cups (1 medium) zucchini, shredded
• 1/4 cup + 2 tbsp Romano cheese (or parmesan)
• 3 oz part skim shredded mozzarella
• salt and pepper to taste
• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1 lemon, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray 

How to make it??

Directions:

• Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
• In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
•  Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
• Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
• Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray.
• Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

And here is the fineshed product!  Pretty Good!!ahh!  :)

Cheers, Jackie :)
Adapted from skinnytaste.com

White Wedding Cake Cupcakes

Yield: 36 cupcakes

Prep Time: 15 min

Cook Time: 18 min

I'm not usually one to use a boxed cake mix and doctor it up. I'm more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

Ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Tips:

*Recommend: Duncan Hines "Moist" White Cake mix for this recipe.
*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Enjoy,

 Jackie :)

Source: RecipeGirl.com

Edward Kostyra's Birthday Cake

Ingredients

For The Frosting
16 ounces semisweet chocolate, very finely chopped
2 2/3 cups heavy cream
1 teaspoon light corn syrup

For The Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour, not self-rising
1 tablespoon baking powder
1 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

For The Orange Curd
12 large egg yolks
Zest of 2 oranges
1/4 cup plus 2 tablespoons freshly squeezed orange juice
1/2 cup plus 1 tablespoon freshly squeezed lemon juice
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 cup (2 sticks), plus 5 tablespoons unsalted butter, cold, cut into small pieces

Directions:


Make the frosting:

• Place chocolate in a medium heatproof bowl. In a heavy saucepan over medium heat, bring cream to a boil and immediately remove from heat. Pour over chocolate and let sit, undisturbed, for 3 minutes. Gently whisk until combined and smooth. Whisk in the corn syru

• Let cool to room temperature, then transfer ganache to refrigerator and chill, stirring frequently and scraping the sides of the bowl with a spatula, until slightly stiff and cool enough to spread, about 1 hour. If frosting becomes too firm, briefly place bowl over a saucepan of simmering water and stir until desired consistency is reached. Frosting should be smooth and spreadable, but not runny.

Making the Cake

1. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
3. Divide the batter between the prepared pans and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Re-invert cakes and let them cool completely, top sides up.

Make the orange curd: 

1. Combine yolks, orange zest, orange juice, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula (be sure to scrape the sides of the pan), until the mixture is thick, about 8 to 10 minutes. Let mixture come to a vigorous simmer and cook, continually scraping sides of pan, for 2 minutes.
2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

Assemble cake:

1. Using a serrated knife, trim the tops of the cakes to make level. Split each layer into two, for a total of four. Place bottom layer on a rotating cake stand and with an offset spatula, carefully top with 1/2 cup of orange curd, leaving a 1-inch border. Place the second cake layer on top, spread with another 3/4 cup of the orange curd. Repeat with the third layer; top with the final cake layer. Insert 3 wooden skewers into the top of the cake to secure.
2. For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
3. Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

Enjoy,
Jackie :)