I never thought too much about this statement until this weekend. On Friday afternoon, I went into a new store in town called Scrapper’s Boutique {super cute!} and talked to the owner about teaching Copic and project classes. I will be teaching my Copic I & II classes there, as well as project classes. So far the dates set up are July 25th and August 29th. I am hoping to squeeze in another project class in between those dates, so stay tuned. On July 25th, it will the 2 Copic classes back to back {well, there is a lunch hour in between} and then I will be doing a pennant banner class {cuuute!}. On August 29th, it’s the same deal with the Copic classes and then I will doing an alterable project {haven’t decided which one, yet} with a Glue product. Hope to see you there!
So that was my one door opening. Of course, one door had to close to make that happen…
On Saturday night, I went to the farewell party for Imprints, the last rubber stamp store on my side of the metroplex. It was a bittersweet farewell, as I know that the owner, Tina, is retiring after 14 years to be with her hubby. Of course, I am sad to see the doors close, as this was not only a fun place to shop, but a great place to teach, too. Of course, we couldn’t say goodbye without food! It was a potluck farewell party and OMG was there a TON of food! I brought Berry Peach Cobbler/Dump Cake with French Vanilla Whipped Cream. It’s a recipe that I modified from allrecipes.com. You can make this as calorie loaded or sugar-free as you like…
Ingredients:
2- 16oz. can of peaches almost completely drained
heaping handful of raspberries and blueberries (I used frozen}
1/3 packet orange jello mix
1/2 box French Vanilla Cake Mix {you can use yellow or white, whatever you prefer}
1 T. ground cinnamon
3/4 stick of frozen butter {sshhhh, it will be our secret!}
Heavy Whipping Cream
1 container French Vanilla yogurt
1 T. sugar
Instructions:
Preheat oven to 375.
Mix together peaches, berries and jello mix and put into a 9×9 pan.
Combine cake mix and cinnamon and put on top of berry/peach mixture, pressing the cake mix lightly into the mixture.
Grate the stick of butter over the entire top of the cake mix.
Bake for 45 minutes.
For Topping:
Whip the heavy cream into a thick mixture with sugar and add French Vanilla yogurt. Mix until completely combined and serve on top of warm cobbler.






























