Recipe for Sun

We've been having some gorgeous days here with warm temperatures.  I was sitting at my desk the other night about 10:15 pm looking out the window and it was still beautifully light outside, that dapply "twilight is coming light", so peaceful and gorgeous.  Because we are so far north, we get so much sun this time of year.  The sun probably sets after 10:30 pm and then rises again with the birds at 4 am.  We pay for it in winter, but in summer it's glorious.

Today is the Pre-Release Challenge over at Flourishes!  We've got some gorgeous summer sets to show you next week, and I'm really happy with what I've created so far :)  Today we thought we'd bring you a little summer fun and show you some recipe cards we've created with some favourite things to cook up!

Our daughter is getting to be a great chef, and she really enjoy's cooking.  And she'll often cook or bake with her two best friends.  She came home not long ago from some time with them and brought home these yummy lemon bars they had made.  So I had to ask for the recipe. What's funny about it is that it's a mix of metric and imperial measurements (leave it to teens to do that to you), and for my American friends it might need some interpretation :)  You can click on this picture to make it larger and more readable. 

First the creative.  I have a nice large pocketed cookbook with 4 x 6 inch pockets, so this card is 4 x 6.  I took one of my smaller recipe cards and created a mask on Confetti Cream paper on the inside of the card and stamped the leaves and a lemon slice and the juice drops from the Life Love and Lemons set in Kiwi Kiss and Summer Sun ink.  Then I created the border with my Copic Multi-Liner pen (.5) which I also wrote the recipe with.  I left a space in the top left corner to be able to stamp the lemons and leaves and then colored those with Copics too.  (Sunflower Collection Y11, Y17, Y18, Y35, Y38, and Evergreen Collection YG93, YG95, YG99, plus some YG00).  I love how vibrant it looks :) .  Then I mounted it on Kiwi Kiss Cardstock. 

Now for the recipe details.  One of my biggest learning curves when I lived in the States was that certain things have other names in the US.  It's still something my husband and I tease each other over now that we're in Canada.  One of these things is what we call Icing Sugar.  In the US this would be called Powdered Sugar right?  So at the very end of the recipe after the lemon bars are cooled you ice it with sprinked Icing Sugar...or Powdered Sugar, whichever you prefer!

Here's the measurements converted into Imperial...

g = grams in case you were wondering

175 g flour = 3/4 c flour
125 g butter =1/2 c butter
50 g sugar =1/4 c sugar

200 g castor sugar (which I have no idea what it is - the girls said regular sugar works here too.  I haven't made it yet - just tasted it :)  ) = 7 oz sugar which would be hmmm 7/8 cup sugar right? 

So, hopefully that makes sense.

So jump in and join us on this Pre-Release Challenge, you could win the whole new release next week! 

The Flourishes girls have some delighful recipes to share with you today:

Danielle, Dawn, Julie, Laura, Leslie, and Stacy

Stamps:  Flourishes Life Love and Lemons;   Ink:  Memento Tuxedo Black, Summer Sun, Kiwi Kiss;  Paper:  Confetti Cream, Kiwi Kiss;  Accessories:  Copic Markers, Copic Multiliner pen.

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Recipe for Sun