Wednesday, May 23, 2018

Summer Card Camp ~ Design Retreat!

** Update May 30: Card camp retreat dates are sold out.  I will be adding a 5th and final date soon.  Please email me to get on that list before purchasing.


SO excited to share my first Summer Card Camp!

I still remember those summer camps I went to as a child, SO much fun!  I want to capture that feeling, but for crafty, creative folks!

I'll be having four all-day retreats this summer (see schedule below).  This is a small group retreat (10-12 people) in my home ... doesn't get more cozy than that!  

You will be my guests from 9 to 9 with several classes, all of which build upon each other with an emphasis on Design.  Lunch, dinner, snacks and a campfire included, and of course, lots of product and door prizes!

The number one question I get asked is "do you ever sleep"...the answer is a resounding YES :).  The second question I get asked is how do you come up with your card ideas? 

I'm finally ready to share 'behind' Q's Creative cards!
From inspiration & tuning up your Eye.Q., to creative & practical ways to use your stash and of course, making cards!  Mini tutorials on die-cutting, printables and more.  The entire curriculum will be on a slideshow to take home for future reference (no note taking!).


  • Saturday, June 23
  • Wednesday June 27
  • Saturday, July 14
  • Wednesday, July 18

To sign up, Click the buy now button and check out.  

If you don't want to pay with paypal, choose the grey button at the bottom to use your credit or debit card.
Then email me with your first 3 choices of dates and if you want to be in a class with someone.

Cost is $145 and includes entire curriculum, card kits, product and meals.

Studio 5: Bulgogi (Korean BBQ Beef) & how to eat it!

Bulgogi is Korean BBQ Beef.  But really, it is SO much more!

First of all, you do not need to grill it or Barbecue it.  You can, if you want to, but I love using my heavy cast iron pan to cook it.  Get it scorching hot and listen to that sizzle!  Then that heavenly smoky, sweet aroma hits and you know you have a winner!

Takes a minute to cook and you're ready to eat.  On its own (it's so tasty, it might not even make it to the plate), or in lots of easy applications, like Salad, Bibimbap (rice bowl), lettuce wraps and tacos!

I make a large amount, then freeze into Quart Freezer Ziplock bags for future use...alternatively, you can cook it all and store in the fridge for several days, or freeze.

3 lb chuck roast, shaved thinly 1/8"<
(freeze your meat for at least 12 hours to be able to slice it thinly, or ask your butcher and he'll do it!)  Typically, Koreans use Rib eye, sirloin or tenderloin.  I just like using chuck.
1 Asian Pear, finely grated (could use a Bosc pear if you can't find Asian Pear)
1 large onion, cut in half, then sliced very thinly
Thumb sized ginger, finely grated.
half a bulb of garlic, chopped
2 tsp freshly ground pepper
4 Tbsp Soy Sauce
4 Tbsp Toasted Sesame Oil
6 Tbsp Brown sugar

Mix marinade ingredients together, then pour over meat and gently mix.  Refrigerate overnight or at least 6 hours.  At this point, you can also divide your raw Bulgogi into smaller portions and freeze some of it.
Heat a cast iron pan VERY hot.  Drizzle a few rounds of Olive oil.   Carefully spread out and lay your Bulgogi meat over the pan.  It cooks very quickly because it's so thin.  Turn when browned on one side.  Do not overcrowd.  As you get to the bottom of the bowl, where there is more marinate, try to shake as much off as possible and put fewer pieces in the pan so it doesn't steam.

It'll take several times in the pan to cook all the Bulgogi.  Keep putting it in a bowl until it's all done.  Eat hot or refrigerate for a meal later on.

Now you've made a LOT of to serve it?  So many quick meals can be made with a Bulgogi...the following are just a few ideas, enjoy!

Korean Banh Mi with Bulgogi

Bulgogi (prepared...see recipe above)
French Baguette:  slice lengthwise & then diagonally for 3-4 sandwiches, depending how long your baguette is.
Carrot & Daikon radish (shredded and tossed with a little rice vinegar, Salt, Pepper and sugar)
Green onions, sliced thinly
cucumber (Sliced thinly & tossed with a little rice vinegar, Salt, Pepper and sugar)
Sriracha (or Sriracha Mayo if it's too hot on it's own)
Cilantro, chopped
Option:  Thinly slice Japapeno if you like it really hot.

Combine carrots, diakon and green onions with pickling ingredients. 
Combine thinly slice cucumbers with pickling ingredients.
Lightly toast insides of baguette.  Schmear insides of bread with mayonaise.
Layer veggies first, then bulgogi.
Top with cilantro and green onions.
Drizzle with Sriracha or sriracha mayo.
Top with bread and enjoy!

Bulgogi Bibimbap (rice bowl)
{Bibimbap is like ramen, except with rice and no broth.  super comfort food!}

Bulgogi (prepared...see recipe above)
Rice (any rice will do, but Koreans use a medium grain rice, similar to sushi rice)
1 egg per bowl
Toasted Sesame Seeds

Vegetables:  This is where you can customize your rice bowl.  Koreans will often use up leftover vegetable sides, so really, anything that makes you happy goes.  But here are a few suggestions...
·         Sauteed spinach
·         Carrots, shredded  or ribbons (cooked or raw)
·         Bean sprouts
·         Baby Corn
·         Red or green onion
·         Mushrooms
·         Zucchini
·         Kim Chee
·         Cucumbers
·         Cabbage

Keeping it simple, just place rice in a bowl and top with ingredients, except for egg, which goes on top, as well as the Toasted sesame seeds.  Drizzle with Gochujang (Korean Sweet & Spicy Red chili paste. )

Bibimbap is typically arranged around the bowl, keeping ingredients separate.   Once served, you can mix it as you like.

However, true Bibimbap is serve in a hot stone bowl, which then  creates a crispy bottom texture on the rice.  To duplicate this texture, you can place your rice in a hot fry pan (with a little oil) and cook it until it gets that same crispy texture...then place in the bowl.

Bulgogi Noodle Salad
{or just with's all good because there is Bulgogi on top!}
This makes a big bowl, reduce amounts for a smaller salad.

Bulgogi (prepared...see recipe above)
1/2 of a small green cabbage, sliced thinly
1 red, yellow & orange sweet pepper, sliced thinly
1 bunch green onions, sliced thinly on  the diagonal (reserve some for top)
several handfuls of snow or snap peas (edible pods), sliced on the diagonal
1/2 a bunch of cilantro, chopped
1 pkg of noodles, cooked and cooled
·         any Asian kind will do, but I used Thai rice noodles, because I had them on hand
1 pkg of frozen edamame, thawed and lightly salted.
Toasted sesame seeds

Combine all ingredients in a large bowl, toss with dressing (add a little at a time and taste).
Place in a bowl and top with Bulgogi (it can be freshly cooked, or cooled).  Top with Green onions and sesame seeds.

Gochujang Salad Dressing (or sauce)
2 Tbsp Gochujang
·         Korean Sweet & Spicy Red chili paste.  Add less/more depending on your heat tolerance.
4 Tbsp Rice Vinegar
4 Tbsp Cooking Sake
4 Tbsp Soy Sauce
4 Tbsp Brown sugar or Honey (or more is you like it a bit sweeter)
2 Tbsp Roasted Sesame Oil

Mix well and drizzle over.

Option:  Thicken with heat & a slurry of cornstarch for a dipping sauce or drizzle over lettuce wraps

Bulgogi Lettuce Wraps
{light lunch or appetizer}

Bulgogi (prepared...see recipe above)
Carrot (matchsticks)
cucumber (matchsticks)
Rice Vinegar
Salt & Pepper
tsp sugar
1 bunch green onions, sliced thinly on  the diagonal (reserve some for top)
Toasted sesame seeds

Combine all ingredients in a large bowl, toss with dressing (add a little at a time and taste).
Place in a bowl and top with Bulgogi (it can be freshly cooked, or cooled).  Top with Green onions and sesame seeds.  Drizzle with straight of the bottle Gochujang (Korean Sweet & Spicy Red chili paste.) or thicken the Gochujang Salad sauce.

Tuesday, May 15, 2018

Q's Creative Cards: MAN CARDS III

I did something I rarely do when designing a card class.  I conferred with my husband!

This is my third Man cards kit in 10 years and is long overdue!  

It's a tricky one.  Designing cards that are appealing to men, but still fun for women.

Steve has given his seal of approval...he requested pop-up cards and gift cards (of course he did!).

This kit has cool paper, a surprise texture, manly die-cuts, lots of grunge and perfect sentiments for the men in your life.  There are 3 birthday cards and 2 Father's Day cards, however, they are all interchangeable (you'll get additional printables to switch things out).

Kit comes pre-cut and ready to assemble with a step-by-step slideshow, printables and cut files.

Kits SHIP May 29th and Classes in Utah start May 31st.

Man Cards III

Class Schedule

Thurs., May 31th         Custom Location (please email)    6 - 8 pm

Friday, June 1st           Layton Hobby Lobby                   10am - noon
June 1st           Layton Hobby Lobby                   2 - 4pm
June 1st           Layton Hobby Lobby                   4:30 - 7:30 pm
Mon., June 4th            Sandy Hobby Lobby                    2 - 4 pm
June 5th           South Jordan Hobby Lobby          5:30 - 7:30 pm
June 6th           South Jordan Hobby Lobby          10am - noon
Wed., June 6th           West Valley Hires Big H                6 - 8 pm

What you'll need: 


Roller-type adhesive for putting cards together.  
Regular Foam squares & THIN foam squares

1/2" foam roll & 1/8" foam strips
Mini glue dots & 3/8" glue dots

Tools & Supplies:

Scissors & 
Paper Piercer 
Piercing mat
12" trimmer and bone folder (or something to score with)
Large lid or small container to place small items from kit

Distress ink: Ground Espresso & Stamping sponge.
Optional: Distress Stain; Tarnished Brass, foam applicator and Ground Espresso Reinker.

If you have any questions, please let me know.

...and I would love if you posted these pictures to Pinterest! 

Tuesday, May 1, 2018

Studio 5: Crêpe Cakes!

I'm not a baker.  People don't believe me, but it's true.  A baker bakes...regularly and with proficiency.

This is what I bake; Gigi's Carrot Cake for my husband's birthday and Father's day.  The end.  LOL

I sometimes bake things at Christmas time.  And occasionally a brownie mix, but for the most part, my husband does the baking; Yes, I'm lucky.  He's really good at it!

So this Crepe cake intrigued me. Imagine your favorite crepes & fillings, piled up into a beautiful layered masterpiece, ready for any special occasion!  Wonderfully simple and customizable for your favorite combinations!

All you need is a big pile of crepes, a filling and something pretty for the top.
There is a few tips that are helpful and will keep your crepe cake from sliding apart and tasting delicious!

Any crepe recipe will work here, but here is my tried & true Betty Crocker recipe I've been making for 36 years!

Basic Crepes

4 eggs
1 1/3 cups milk
2 Tbsp oil, margarine or butter, melted
1 cup Pillsbury's Best All purpose or Unbleached flour
1/2 tsp salt
2 Tbsp Sugar (if making dessert crepes)

In a medium bowl (I use my blender) beat eggs slightly.  Add remaining ingredients and beat until smooth.  Cover batter and refrigerate for about  2 hours, this will help the air to settle from the batter and give you a smoother crepe.

Heat crepe pan or 7-8 inch skillet over medium-high heat (375 degrees).
A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.  Grease pan  lightly with butter.  I use a bunched up paper towel that I dip in butter and rub on pan before each crepe.  You might not need the non-stick power of butter, but it'll brown up better with it. 
Pour about 1/3 cup batter into pan, tilting pan to spread evenly.  When crepe is light brown and set, turn to brown the other side for just a minute.  Remove from pan.  Repeat with remaining batter to make about 14 crepes. stacking cooked crepes. 

Refridgerate for a few days in fridge or freeze, layer crepes between wax paper or parchment paper.  Wrap and store up to 3 months.

Stabilized Whipped Cream
Next and most importantly is a stabilized whipped's also called fortified whipped cream.  This is the trick you need so your crepes don't fall off of each other.

This is a must-have recipe for your kitchen, especially if you love desserts with whipped cream in them.  It's very easy and just a few extra steps than regular whipped cream.  I took a bunch of step-by-step pictures for this (my husband is my cream maker!), but decided to just share a link to a great tutorial at Our Best Bites website.

This is the fun part!  What is your favorite crepe filling?  I love Strawberry & Lemon.  But I also fancy some traditional Nutella & Banana on occasion.  I also thought Blueberry & lemon would be a good combo.

I'm giving you my recipes for these versions, but think of these as a master recipe which allows you to be creative and do your own thing.

Assembly & decoration
It is very important to let this cake set up in the fridge for at least 6 hours and preferably overnight.  This is great!  I love making things ahead of time.  Do, however, leave the top and decoration for right before serving.

Lastly,  You can change up the size of you crepe cakes.  Just use a small 4 or 5" pan, or cut out 3" circles from a regular crepe.

Little individual crepe cakes would be perfect for a dinner party, bridal or baby shower!

Strawberry/Lemon  Mascarpone Crepe Cake
(light, sweet and a little tangy, perfect for Spring)

15 - 20 Crepes
1 cup pureed strawberries
1 cup lemon curd (see recipe below or use store bought)
1 cup mascarpone (or Cream cheese), softened & whipped
9 cups stabilized whipped cream (see recipe link above)
2 cups sliced strawberries
8 similar sized strawberries, cut in half through the green.
powdered sugar
optional: 1/4 cup candied lemon peel
Make crepes (see recipe above) and store in fridge or layer between parchment or wax paper and store in freezer for up to 3 months.

Fold strawberry puree with 2 cups of stabilized whipped cream and 1/2 cup mascarpone.  Taste.  Strawberries can be sweet or tart, or somewhere in between.  If tart, add a Tbsp of powdered sugar a little bit at a time until you get the sweetness you like.  Continue folding in 2 more cups of stabilized whipped cream.   Cover and put in fridge until ready to use.

Fold Lemon Curd with 1 cup of whipped cream and 1/2 cup mascarpone.  Finish folding remaining 2 cups of whipped cream.  You will have a little bit less lemon mousse than strawberry mousse because you will start and finish with the strawberry mousse.  Reserve the last 3 cups of whipped cream for piping on top.

Lay one crepe on serving dish and place about 1/2 cup strawberry mousse in center.  Use a metal spatula to spread mousse all over surface and pushing out towards edges. 
For extra strawberry flavor, I thinly sliced large strawberries (Costco!) on my mandolin, or just practice your cutting skills.  I placed these on top of each layer of strawberry mousse.

Place another crepe on top and repeat with lemon mousse.  Continue alternating between strawberry and lemon mousse until you run out.  finish with a crepe on top.  As you are layering, make sure the cake is laying even.  Press down gently on the side that is uneven if necessary.  Cover lightly with plastic wrap and refrigerate 6 hours or overnight (preferable)

Finish by dusting top of cake with powdered sugar.  Pipe rest of whipped cream into rosettes (one per serving).  Sprinkles with candied lemon peel and place half of a strawberry (if large) or a whole (if small) into each rosette.  Slice & serve!

Optional:  Blueberry/lemon version.
Omit directions for Strawberry Mousse.  Substitute Blueberry curd (see Lemon Curd recipe below) for Lemon curd. 

I spooned on the Nutella Ganache (see recipe below), piped some cream and decorated with fresh blueberries and Lindor Blueberrie chocolates that I broke into pieces.

Nutella & Banana Crepe Cake
(rich & chocolately with a Nutella Ganache)

15 - 20 Crepes
8 cups stabilized whipped cream (see recipe link above)
1 3/4 cups Nutella divided
1/2 cup heavy cream + 2 Tbsp
1 tsp kosher salt
6 bananas
8-12 Ferrero Rocher Hazelnut chocolates 

Make crepes (see recipe above) and store in fridge or layer between parchment or wax paper and store in freezer for up to 3 months.

Place 1 cup nutella in microwave on low temp for 20-30 seconds.  Keep checking as you don't want it warm at all, just loosened up a bit.  Fold into 1 cup of stabilized whipped cream.  Fold another cup of whipped cream into Nutella mixture.  Finish by folding rest of whipped cream for mousse.  Cover and put in fridge until ready to use.

Lay one crepe on serving dish and place about 1/2 cup Nutella mousse in center.  Use a metal spatula to spread mousse all over surface and pushing out towards edges. 
Slice a banana thinly (do this one at a time, otherwise bananas will brown. 
Cover top of mousse with one layer of sliced bananas. 
Place another crepe on top and repeat with more mousse.   
Continue alternating between just mousse and mousse & banana slices until you run out,  finish with a crepe on top.  As you are layering, make sure the cake is laying even.  Press down gently on the side that is uneven if necessary.  Cover lightly with plastic wrap and refrigerate 6 hours or overnight (preferable)

Once ready to serve, place rest of Nutella (1/2 cup heavy cream + 2 Tbsp) in a bowl.  Place 1/2 cup heavy cream in a pot and heat (but not boil).  Pour over Nutella and mix until smooth.  Mix in salt. 
Check consistency of ganache.  It should drop  from a spoon smoothly (no gaps), but not runny.  Start by pouring onto center top of cake.  It should naturally move towards edges of cake and drip down.  You might need to move it in this direction if your ganache is tight.  That's ok!  It takes a bit of practice to know the right consistency.

Use the rest of the stabilized whipped cream to pipe rosettes on top of the cake (as many as you wish slices).  Unwrap Ferrero Rocher chocolates and tuck one & a thick slice of banana into the center of each rosette.   Optionally sprinkle Chocolate sprinkles over top of cake.  A friend had given me a box of De Ruijter Belgium sprinkles...they are actually use this on toast!  My kind of toast! 

Lemon Curd & Candied Lemon Peel
(My favorite recipe, always smooth with a perfect sweet & sour balance)

1 cup sugar
3 Tbsp room temp butter
2 large eggs
2 large egg yolks
Approx 6 lemons you'll get...
2 tsp grated lemon zest
1/2 cup sliced lemon peel
2/3 cup fresh lemon juice

Directions:  I like to make curd and candied lemon peel at the same time to get the most out of the lemons.

Start by grating 1 lemon.  cover and set aside.  You'll be adding this to the curd once it's finished cooking.

Peel rest of lemons with a zesting tool like this.  It will give you thin strips.  Alternatively, you can cut by hand, but you'll have to do it after you've juiced.  This tool is from pampered chef.

After you have zested lemons, juice them.  You should have a little over 2/3 cup juice.

Beat butter & sugar in a mixing bowl until  light and fluffy.  Add one egg at a time and beat in between additions.  Beat for a minute.  Add lemon juice slowly and mix until incorporated.  It will look curdled at this point.  No worries.  Place mixture into a thick bottomed pan and heat on low, stirring, until the mixture is smooth.

Increase heat to medium and cook, stirring constantly, until mixture thickens and coats the back of a spoon.  Don't let it boil.  It is now curd!  Add zest, mix in.  Cover tightly with plastic wrap and refrigerate until cool.  It will store in fridge for a week or you can freeze for a few months.

Optional:  Blueberry/lemon curd
Instead of adding just lemon juice, add 2 cups blueberry sauce and 1/4 cup lemon juice.
to make blueberry sauce, simmer fresh or frozen blueberries in a pan for 5-7 minutes until soft.  Mash and strain.

Candied Lemon Peel/zest
Place zested lemon peel into a pan of water, just covering and bring to a boil.  Let it boil hard for 30 seconds.  drain peel in a colander.  Place back in pan, again cover with water and bring to a boil, hard for 30 seconds.  Drain.  This process removes any bitterness in the lemon.

Pour 2 cups of water into same pan and add 1 1/2 cups sugar.  Heat until sugar dissolves.  Add lemon peel and bring to a hard boil.  Reduce heat and simmer for 30 minutes (If you use the tool I recommend above, you'll have thin pieces of lemon and it doesn't take long to cook.  To make sure, remove one and bite it, if it's easy to bite, they are done.  If you are using larger pieces of peel, you'll want to cook a little longer.

Drain from pan (you can save the liquid, it's like lemon syrup) and place lemon peel on a piece of parchment and cool for 10-15 minutes.  It should feel a bit tacky.  Toss into some super fine sugar to coat.    Place back on parchment and let dry for several hours. 

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HAPPY lies in the
POWER of extracting
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~Henry Ward Beecher



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