Mmmmmmmmmmmm…..chocolate! I love chocolate! It definitely is my downfall! Kim suggested a favorite food inspired challenge for today’s challenge and I knew right away that my design would be brown, brown, brown. I honestly wasn’t sure how it would turn out! While I love using brown in my designs, it’s not often that I would make an all-brown design. It’s a bit of a hodgepodge as I love collecting brown embellies but I had a LOT of fun creating it! It’s hard to believe that for years…I hated the color brown. I think perhaps it had something to do with having an overload of it being a child of the 70s?!
Inspire
There is actually more stamping on this design than you see at first glance. I loved making my own “patterned” paper by stamping two Scrapblocks™ on this design…Vintage Ledger and Pindot. I’m just going crazy over this Big Inspiration word set released this month. I just want to stamp it on everything! Tucked into the Making Memories glitter chipboard frame, I stamped a flower from Kim’s Silhouette Blooms 2 set and added some Stickles to the flower centers.
Other fun brown details to find…. Prima flowers and Prima tape, KI Memories die-cut paper and some Creative Impressions ribbon and brad.
Quick Tip: When creating a monochromatic design…use lots of different textures to provide interest in the design.
Kristine, Lesley, Sherrie, Val & Dawn have worked up some fun designs for this challenge as well. Be sure to check them out! Want to play along? What’s your favorite food? We’d love to see what it is and how it inspires you! Check out the details here.
Here’s one of my favorite chocolate recipes. You can also find some of my other favorite recipes if you click on the recipe category here on my blog.
Chocolate Cheesecake
1.5 cups Crushed Oreo Crumbs
2 tbsp. Butter melted
3 pkg Cream Cheese
1 cup sugar
1 tsp vanilla
8 squares of semi-sweet chocolate, melted and cooled slightly
3 eggs
Heat oven to 325°F. Mix cookie crumbs and butter, press firmly onto bottom of 9-inch springform pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add chocolate; mix well. Add eggs one at a time, mixing on low speed after each addition until well blended. Pour over crust. Bake 45 to 50 minutes until almost set. Run knife around rim of pan to loosen cake. Cool before removing sides of pan. Chill at least 4 hours or overnight. Enjoy!
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