Turtles, Turtles, ra ra ra;
Turtles, Turtles, ha ha ha!
Mmmmmm........I love Turtles!
(do I hear you singing yet??)
Well, because chocolate IS in fact a food group (despite what the Canada Food Guide says!) and Valentine's Day is just around the corner, I thought I'd make today all about chocolate Turtles.
A Turtle of a Different Kind:
Card dimensions - 5 1/2" w x 4" h.
Materials: CS - White, Sweet Leaf, Cocoa (CTMH); Stamps - What's For Dinner, Voila (SU!); Ink - White Daisy, Cocoa, Sweet Leaf, Breeze, Cocoa (CTMH); Ribbon - white grosgrain (CTMH), green (Offray); paper piercer/mat, jump ring, Cuttlebug die - Tiny Tags, waterbrush (CTMH).
This card is made with a base of Cocoa CS cut to 11 1/2" x 5 1/2". Score along the long edge at 4" and 8" (you will have 2 - 4" sections, and 1 - 3 1/2" section). Along the score line between the 4" and 3 1/2" section, perforate. I did this by using a paper piercer and pierced every 1/8" along the line.
(It is to be perforated so that the recipient of the card can remove this section and put it in their own recipe box.)
The cover of the card has a Sweet Leaf (green) mat sized 5 1/4" x 3 3/4", and then a white CS 5" x 3 1/2", with the sentiment printed on the computer, matching the R/G/B colours to CTMH's Sweet Leaf and Cocoa inks.
Tie white ribbon around the white and green CS before adhering to the card base. Tie 2 green ribbon pieces, and hang a small tag using a jump ring to the lowest tie.
Stamp the recipe card and Desserts stamp in Cocoa ink and colour as desired using your favourite technique - I used watercolouring. Cut to 5" x 3" and adhere to card. Then stamp another sentiment (Bon Appetit!) in the card.
To finish this off - I am going to write in a fantastic recipe for Chocolate Turtles Cookie Squares - and send off to a friend who needs a pick-me-up! Here is the recipe for all of you to try:
Chocolate Turtles Cookie Squares:
1 3/4c flour
1 c sugar
1 c soft butter/margarine
1/3c unsweetened cocoa
1 1/2c pecan halves
1/2c packed brown sugar
3/4c semi-sweet chocolate chips
Preheat oven to 350 degrees.
Combine: flour, first sugar on list, cocoa and 1/2c of the butter.
Process into dough ball. Press into a foil-lined 9x13 pan.
Arrange pecan halves flat side down evenly and press slightly into dough. In small sauce pan, combine remaining butter and brown sugar. Cook over med. heat until it boils and boil 1 minute. Pour over mixture of dough. Bake 20 minutes or until topping bubbles. Remove from oven and sprinkle choc. chips on top. Do not spread chips. Cool and cut into squares.
Next week's Turtles Tuesday will be a card for my special Valentine - DH!
Until next time, have a great day!