Happy Halloween

Happy Halloween! I hope you have a safe and fun day.

I made this layout from Creativekuts BAP for this week. You can play along too! All you have to do is go to Creativekuts fan page on facebook on Monday and request your BAP.....there is a new free BAP every Monday. This week there is even a bonus if your done with your layout by today you get the second page to the layout also. I'm sending my e-mail today.....can't wait to do the second page to go with this!  Thanks for stopping by.

Fall Color Trends

Designing and creating your own family memories is a major perk of taking up scrapbooking as a hobby. One thing I enjoy most about scrapbooking is that I can take  color and fashion trends and adapt them to my page designs. There is always some new wild trend, like mixing patterns or wearing colors that are out of our comfort zones!

This fall the hot new colors according to Pantone are: French roast, honey gold, pink flambe, tangerine tango, ultramarine green, bright chartreuse, Olympian blue, titanium, rhapsody and rose smoke. Or to people not in the fashion world: dark brown, golden yellow, bright pink, bright orange, teal, bright yellow-green, blue, medium gray, light purple and light smoky pink

 No matter what craft you are into these colors will be so pretty. I'm in love with them all. Which one is your favorite? I love the Tangerine Tango for some reason I always love Orange for Fall. I buy clothes,shoes,paper and jewelry with some sort of orange in it every Fall.

Do you smell the pumpkin!!!

Happy first day of October! I made Pumpkin Crack Cake this weekend for the girl at the retreat and I'm getting ready to take out Pumpkin Muffins out of the oven. YUMMMMM can you smell the Pumpkin? I love Fall  I have to tell you the girls and my husband loved the Pumpkin Crack Cake so I thought I would share the recipe with you.

 Pumpkin Crack Cake


 Serves: 8
White Cake mix  or  if you want you can use  Gluten-free Vanilla cake mix
Ingredients
7 1/2 ounces canned pumpkin puree
7 ounces sweetened condensed milk
2 eggs, at room temperature
1/2 cup sugar
2 1/2 teaspoons pumpkin pie spice
1 15-ounce box gluten-free yellow cake mix
8 tablespoons (1/2 cup) unsalted butter, melted and cooled
1/2 cup semi-sweet chocolate chips (or chopped pecans)
Instructions
Preheat the oven to 350 degrees F. Grease a 9-inch square or round baking pan and set it aside.

In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well-combined.
Pour the pumpkin mixture into the prepared pan. Sprinkle 1/3 of the dry cake mix over the top and swirl it into the wet ingredients with a knife.

Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next,
sprinkle evenly with chips. Cover the top of the pan with foil.


Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover, and bake for another 15 to 25 minutes,
or until it has begun to brown around edges.

Remove from the oven and allow to cool completely before slicing into squares or wedges and serving.


Doubling the recipe is a cinch, with a hitch. Double all of the ingredients — except the cake mix. Just sprinkle that thinner if you double the recipe,

Believe me you're going to want to double this recipe so you have some left for the next day. I didn't even get a second piece:(

Thanks to EasyRecipe for this great recipe!!!

For those of you who joined our Blog Hop this weekend Thank you and Thanks for all the comments!

Have a very crafty day! Bonnie