BLOG HOP!!!

Dobro jutro svima!

Good morning everyone!

Dobro dosli na proslavu prvog rodjendana naseg bloga  Izazovi i slatkisi!!!

Welcome to the celebration of the first Birthday of our blog  Challenges and Candies!!!

Nas tim je tu, a imamo jednog specijalnog gosta, veliko hvala Snežani koja pristala da nam se pridruzi danas! :)
Our DT is here and we also have a special guest, a big thank you to Snežana who accepted to join us today. :)

Mi danas proslavljamo uz Blog Hop!!! 
Today we celebrate with a Blog Hop!!!

Ako na ovaj post niste dosli sa Andrejinog bloga, predlazem da se vratite na Izazovi i slatkisi blog (Challenges and Candies blog) i da pocnete Blog Hop ispocetka!

If you haven't arrived here from Andreja's blog , you should go back to Izazovi i slatkisi blog (Challenges and Candies blog) and start the hop from the beginning.

A za slucaj da ne biste zalutali negde usput, evo liste sa linkovima ucesnika
And just in case you don't get lost somewhere on the way, here is a list with the link of all the participants:

Katarina

Snežana

 Jasna

Andreja

Vanja (you are here)

Izazovi i slatkisi blog (Challenges and Candies blog)

Evo moje cestitke za blog hop:
Here is my blog hop card: 

A sad, jedan sladak recept za vas!
And now, a sweet recipe for you! 

Cokoladni Banana Kuglof
Chocolate Banana Bundt Cake


 


Sastojci:
3 izgnjecene banane
70g istopljenog margarina ili putera
100-120g secera
1 umuceno jaje
kesica vanilin secera
prstohvat soli
prstohvat muskantnog orascica
pola kasicice cimeta ( moze i manje)
1 kasicica sode bikarbone
1 uvrsna kasika kakaoa
150 g brasna

Priprema:
Izgnjeciti banane, dodati istopljen margarin/puter i umuceno jaje. Zatim dodati secer, vanilin secer, so, cimet, orascic i kakao i dobro izmesatii. Na kraju dodati sodu bikarbonu i brasno. 
Smesu izliti u podmazanu modlu za kuglof .
Peci na 200C u zagrejanoj rerni oko 30 minuta. Iskljuciti sporet i ostaviti kolac jos oko 5-10 minuta. Nakon toga izvaditi ga iz sporeta i ostaviti da se prohladi, izvaditi ga iz modle (prevrnuti na tacnu) i preliti istopljenom cokoladom.

Ingredients:

3 mashed bananas
70g melted margarine or butter
100-120g of sugar
1 whisked egg

1 small pack of vanilla sugar
pinch of salt
 pinch of nutmeg
half a teaspoon of cinnamon (or even less)
1 teaspoon baking soda
1 full tablespoon of cocoa
150 g flour
 

Preparation:
Mash bananas, add the melted margarine / butter and whisked egg. Then add the sugar, vanilla sugar, salt, cinnamon, nutmeg, cocoa and mix all taht well. Finally add the baking soda and flour.
Pour the mixture into the greased mold for bundt cake.
Bake at 200C in a preheated oven for about 30 minutes.  

Turn off the oven and leave the cake inside for about 5-10 minutes. After that, remove it from the oven and let it cool a little, remove it from the mold (roll over on a platter) and pour the melted chocolate over it.

Kolac je jako dobar, tako da se nadam da cete isprobati recept. :)
The cake is really good, so I hope you will the recipe a try. :)

Kao sto ste mogli da vidite na Izazovi i slatkisi blogu, mi smo zaista bile vredne i takodje  pripremile pet slatkisa za pet ucesnika blog hopa, zato ne zaboravite da ostavite komentar!!!
 As you could see on the Challenges and Candies blog, we have been really good and hardworking and we've prepared five candies for five participants in the blog hop, so don't forget to leave a comment!!!

Ovo je slatkis koji sam ja pripremila:
This is a candy that I prepared:

A sad je vreme da krenete dalje, na Izazovi i slatkisi blog (Challenges and Candies blog)!
And now it's time to move on , onto the   Izazovi i slatkisi blog (Challenges and Candies blog)!

Blog hop ce trajati sedam dana, do 14. novembra.
Blog Hop will be open for seven days, till November 14th

Hvala vam puno i srecno!
Thank you so much and good luck! 

Slatko/gorko.../ Bitter/Sweet...

Zdravo svima!

Jeste li se privikli na ove letnje temperature? Danas je bas upeklo...

Nedavno sam pravila dzem od pomorandzi. Tragala sam i tragala za odgovarajucim receptom na netu, na kraju sam se odlucila za jedan koji sam morala u toku pripreme dzema prilicno da izmenim. Rezultat: Dzem je malo sladji i malo goraci, ali sve u svemu nije los.

 Hello everyone!

Have you got used to the summer temperatures? Today is really hot ...

Recently I made jam from oranges. I was searching and searching for an appropriate recipe on the net, in the end I opted for the one which I had to change during the preparation of jam. The result: Jam is t
a bit too sweet and a bit bitter, but all in all not bad.

Dzem od pomorandzi moja (izmenjena i poboljsana) verzija:

9 pomorandzi srednje velicine i jedan limun oprati u mlakoj vodi sa malo sirceta i ocediti na krpi.

 Orange jam my (modified and improved) version:

9 medium sized oranges and one lemon wash in warm water with a little vinegar and drain on the cloth.

Kore pomorandzi i koru limuna  izrendati, ali samo do onog belog. A onda ih obavezno potopiti u vodu i ostaviti tako bar nekoliko sati. Ja to nisam uradila, pa mi dzem zbog toga goraci.

Grate the orange peels and the lemon zest, but only to the white thing. And then soak it into the water and leave it for several hours. I did not do it, so thereforemy jam is a bit bitter

U medjuvremenu pomorandze i limun ocistite od onog belog i isecite na sitnije kocke ( izvadite semenke).

Izrendane kore iscedite iz vode i stavite u lonac u kom cete kuvati dzem, nalijte sa 600g vode i prokuvajte. 

 In the meantime, remove that white thing off the oranges and lemons and cut them into small cubes (remove seeds).
Grated peel strain out of the the water and put into the pot in which you will cook the jam, pour 600g of water and boil.

Kad provri smanjite malo temperaturu ali da i dalje vri 15-tak minuta.

Zatim dodajte isecene pomorandze i limun, kuvajte oko pola sata, ako poklopite posudu onda kuvajte i duze, jer ce pomorandze otpustiti dodatno vodu. Zatim dodajte 800 g secera i jedan vanilm secer i kuvajte jos minimum sat vremena (ja sam kuvala oko dva sata, jer sam poklopila lonac, a i originalni recept je zahtevao vise vode), sve dok se pomorandze i limun ne raskuvaju.

 When it boils, lower the temperature down, but so that it still boils a little, for about 15 minutes.
Then add cut out oranges and lemons, boil for half an hour, if you cover the pan you'll have to cook it longer, because the oranges will release more water. Then add 800 g of sugar and one vanila sugar and cook for at least an hour (I've been cooking for about two hours, as I covered the pan and the original recipe called for more water) until the oranges and lemon do not soften completely and are cooked well.

Kuvati kao i za slatko, da pomalo vri; penu obavezno skidati, jer je ona gorka. Kad se pomorandze i limun raskuvaju, proveriti da li je kuvano, tako sto izvadimo malo vodice na tacnicu i kad se ohladi proverimo kako izgleda, koliko se lepi za kascicu  i koliko je gusto. Kad je otprilike kao za slatko, znaci da je kuvano, Jer ovaj dzem je mnogo redji dok je vruc, ali se kad se potpuno ohladi stegne se i postane onako zelatinast.

Zagrejati tegle i sipati u njih vruc dzem.
 

Cook like for "slatko", to boil a little; be sure to remove the foam, because it's bitter. When the oranges and lemon have soften completely, check if the jam cooked, by removing some "juice" on the salver and when it has cooled check how it looks, how it sticks to the teaspoon and how thick it is. When it is about the same as "slatko", it means that it is cooked, Because this jam is much more liquid while it'shot, but when it cools completely it stiffens and becomes as a gell.

Heat jars and pour the hot jam into them.

Sve primedbe i predlozi su dobrodosli! :)

A evo kako je dzem izgledao sutradan.

 All comments and suggestions are welcome! :)

And here's what the jam looked like the next day.

Ja sam naravno morala da ukrasim tegle, pa sam uradila ove etikete:

Pecat je Whiff of Joy.

 I of course had to decorate the jars, so I did these labels:
The stamps is Whiff of oy.

I kad smo vec kod pomorandzi evo jedne letnje, vocne cestitke koju sam uradila. Svi pecati su takodje Whiff of Joy, papiri MME.

 And speaking of oranges here is one summer, fruit card I made. All stamps are also Whiff of Joy, MME papers.

Motivi su bojeni akvarel bojicama na 300g akvarel papiru.

The images are coloured with watercolor pencils on watercolor paper 300g.

I'm entering; The Daring Cardmakers  - "Flowers"

Uskoro cu postaviti "Stepenice cestitka" tutorijal. :)

Takodje, hvala svima koji su ucestvovali u mom giveaway-u.

Post sa pobednikom bice objavljen uskoro. :)

 Soon I will post a  "Stairs step card" tutorial. :)

Also, thank you to everyone who participated in my giveaway.
The winner will be announced shortly. :)

 

Visnje i vencanja /Cherries and weddings

 Zdravo svima!

Evo jednog jednostavnog recepta za kolac sa visnjama. 

Mi imamo marele, pa sam njih i koristila. 

Hello everyone!

Here is a simple recipe for a cherry cake.
We have this sort, so I used those.

Kolac sa visnjama

Sastojci:
 Oko 1kg  neociscenih visanja
 6 jaja
24 kasike secera
24 kasike ulja
24 kasike mleka
30 kasika brasna
2 praska za pecivo

Sour cherry cake

Ingredients:
Around 1kg of sour cherries ( with bones)
6 eggs
24 tablespoons of sugar
24 tablespoons oil
24 tablespoons milk
30 tablespoons flour
2 packs of baking powder

Priprema:
Operite i ocistite visnje od koscica.
Jaja umutiti sa secerom, zatim dodati ulje i mleko, na kraju brasno i prasak za pecivo. Mutiti da se sve dobro sjedini.
Rernu ukljuciti na 200C.
Pouljiti i pobrasnjaviti pleh, pa izruciti pola smese.

Preparation:
Wash the cherries and take the bones out.
Mix eggs and sugar, then add milk and oil to it, flour and baking powder at the end. Mix until all is combined well.
 Preheat oven to 200C.
Oil and flour the baking pan and pour half of the mixture into it.

Staviti u zagrejanu rernu i peci  oko15 minuta, dok se ne uhvati korica, ali taman toliko da kad pipnete prst ne utanja u testo. (da visnje ne bi potonule u testo kad ih dodate odozgo)

Put it in the preheated oven and bake for about 15 minutes, until there's light crust, until the dough doesn't go down when you touch it with finger. (so that the cherries wouldn't sink when you add them on top).

Izvaditi iz rerne i rasporediti visnje po kori.
Take it out of the oven and arrange sour cherries over it..

Ako su visnje mnogo kisele, mozete posuti malo secera, ali ne mnogo, da ne bi otpustile vodu.
Zatim preliti sa ostatkom umucene mase. Pazljivo sipajte, masa treba da prekrije sve visnje.

If cherries are really sour, you can put some sugar on them, but not too much so that cherries wouldn't let too much water.
Then pour the rest of the mixture, carefully, as the mixture has to cover all the cherries.

Vratite u rernu i pecite jos minimum 15, 20 minuta. Dok ne dobije braonkastu boju i dok se ne uhvati korica.

Return to the oven and bake for at least another 15, 20 minutes. Until it gets brownish color, and catches crust.

 
Ostavite da se malo prohladi, pa pospite secerom u prahu.
Let it cool a little and then sprinkle with powdered sugar. 

 Prijatno!
Bon appetit! :)

Ovaj kolac mozete praviti i sa malinama, ali stavite manje malina i obavezno ih pospite secerom. Pekla sam ga i duze, posto sam prelila maline drugim delom mase, minimum pola sata i duze. (razlog je mozda to sto su maline bile hladne, iz frizidera).

You can make this cake with raspberries, too, but make sure you put less raspberries and you must sprinkle some sugar on them. I baked this cake longer, at least half and hour and even more than that. ( maybe the reason is that the raspberries were cold, from the fridge).
 ~ ~ ~ 

A sad nesto kreativno! :)
Napravila sam cestitku za vencanje koristeci ovaj prelepi Elphine House Australia pecat, koji je dizajnirala Elizabet Bel. 

And now something creative! :)
I made a wedding card using this gorgeous Elphine House Australia stamp designed by Elisabeth Bell.

 

Motiv pecatiran StazOn mastilom na 300g akvarel papiru; bojen sa distress mastilom. Koristila sam samo Vintage Photo, Tattered Rose i Evergreen Bough.

Pecat u pozadini je Whimsy Stamps, Love definitions, pecatiran mastilom Tattered Rose. Dodala sam malo cipke, tracicu, cvetice, cirkone...

The image was stamped with StazOn ink pad on a 300g watercolour paper; coloured with distress inks, using only Vintage Photo, Tattered Rose and  Evergreen Bough.

Stamp in the background is Whimsy Stamps, Love definitions, stamped with Tattered rose distres ink pad. I added some lace, ribbon, flower and gems.

I'm entering: Elisabeth Bell's Word challenge - "New Beginnings"

Live and Love Crafts - "Birtstone colours" ( April - diamonds)

ABC challenge - "Anything Goes"

Don't forget about my blog candy! You have two more days to enter. :)

Jagodice, jagodice nastavak/Strawberries the sequel

 Evo jos jednog posta o jagodicama. Posle onog divnog slatkog od jagoda, da vam pokazem sta sam jos lepo prethodnih dana pravila od jagodica.

 Here comes another post about strawberries. After that delicious strawberry "slatko", I'll show you what else nice I made from strawberries in the previous days.

Vocni jogurt sa jagodama i bananom

Stavila sam u blender:

1 bananu

150-200g jagoda

oko 200 ml jogurta

1 kasicicu bagremovog meda

Fruit Strawberry/Banana Yogurt

I put in the blender:

1 banana

150-200 strawberries

about 200ml (sour liquid) yogurt

1 teaspoon acacia honey

Ponovila sam jos jednom, ista mera kao i prvi put i dobila 1 l vocnog jogurta.  

 I repeated again, with the same measurements and got 1 l of fruit yogurt.

 

 U zavisnosti od toga koliko gust/redak jogurt zelite, mozete staviti manje jagoda i vise jogurta, meni se ovako bas svideo. Nije bio ni mnogo gust ni suvise redak.

Mogao je da se jede kasicicom.

Depending on how thick/liquid yogurt you want, you can put less strawberries and more yogurt, but I liked it this way. It was nor too thick, nor too liquid.

It could be eaten with a teaspoon.

A ja sam ga pila.

Inace vocne jogurte vrlo cesto pravim or raznog voca, ponekad cak dodam i vrlo malo mleka u blender. Inace cesto ga pravim sa malinama, koje evo stizu polako, ali sa ovim kisama...

And I drank it. 

I make fruit yogurts very often with different fruits, sometimes I even add a little bit of milk in the blender. I often make it with raspberries, which are arriving slowly, but with all this raining...

  

Svima se svidja, cak i deci, tako da smo pravili skoro svaki dan. :)

Everyone likes it, even the kids, so we've been making it almost every day. :)

~ ~  ~

Inace radila sam na jos jednom tutorijalu o bojenju motiva jednog od prethodnih dana.

By the way, I've been working on another colouring images tutorial on one of the previous days.

 

 Ugrabila sam malo vremena dok je bilo suncano i bila resila da ga uradim napolju, sto na kraju krajeva i jesam, ali su slike (ne sve, ali vecina) ispale pomalo mutne, tako da, nista od tog tutorijala za sad, ali ponovicemo ovih dana. :) 

I managed to grab some free time while it was sunny, and wanted to the the tutorial outside, which I did eventually, but the photos ( not all, but most) turned out a little blurry, so nothing came out from that tutorial, but we will give it another try one of these days. :)

 Pozdrav!

Jagodice, jagodice... :) /Strawberries...:)

Zdravo svima! 

 Sta covek da radi kada dobije punu vanglu slatkih domacih jagoda? Da uziva jeduci ih, naravno! ;)

Hello everyone!
What is a person supposed to do, when they get a bowl full of  sweet home grown strawberries? To enjoy eating them, of course! ;)

Nama je medjutim, i posto smo se postenski najeli istih, ostalo toliko mnogo (slika odozgo), a do sutradan bi se vec pokvarile, tako da smo odlucili da ih iskoristimo na neki drugi nacin, da napravimo nesto od njih. Odluka je pala na slatko i vocni jogurt (ja sam doduse napravila i kolac koji je bio potpuni fijasko, o njemu nekom drugom prilikom ;). 
I tako sam ja prionula na posao. A, imala sam i podrsku :) 

 We, however, even after we ate a lot of them, had so much of them left (the above picture) and by tomorrow they would have gone bad, that we decided to use them in some other way, too, to make something with them. The decission was made and we were to make "slatko" and yogurt ( I made the cake, too, which was a complete disaster, more about it in aosme other post;).
And so I started working. And I had a support, too. :)

Ovo nije klasican recept, i ne bih bas mnogo da se pravim pametna, jer sigurna sam da svi otprilike znaju kako se pravi slatko i da svakako ima mnogo u tome iskusnijih od mene, ali ja cu evo ipak ukratko podeliti sa vama kako sam ja, po prvi put, pravila slatko od jagoda. :)

This is not a clasical recipe and I wouldn't want to make smart, because I'm sure that more or less everyoen knows how "slatko" is made and that there are people with much more experience in that., but I will in short share with you, how I for the first time, made strawberry slatko.

 

Dakle...

Oprala sam i ocistila (skinula peteljke) sa 2 kg jagoda, krupnije presekla na pola, sitnije ostavila citave i pocela da ih redjam u serpu, po principu red secera, red jagoda, s tim da secera bude koliko i jagoda, znaci 2kg (nisam koristila limun, niti limontus). Ubrzo sam, medjutim, shvatila da mi 2 kg jagoda ne moze stati u serpu koju sam imala na raspolaganju, te sam smanjila kolicinu na 1 kg i 600g, toliko i secera. 

So...
I washed and cleaned 2kg strawberries, bigger cut in half, smaller ones left whole and aranged them in a pot, row of sugar, then row of strawbeeries, so taht there's sugar as much as strawberries (2kg) ( I didn't use lemon). Soon, however, I realized that 2kg  of strawberries won't fit in the pot I was using, so I put less of both strawberries and sugar, 1kg 600g of each.

Redjala sam tako da obavezno secer bude na dnu i na vrhu. Zasto? Nisam bas sigurna, ali mum said so, pa se pitanje i ne postavlja. :)

I aranged them so that sugar would be on the bottom as well as on top. Why? I'm not quite sure, but mum said so and so there was no questioning about that. :)

Dodala sam i 2 vanilin secera, pa prekrila lepljivom folijom i ostavila u frizideru do sutradan.

I added to packs of vanilla sugar and covered the pot and left it in the fridge by the next morning.

 Ujutru sam skinula foliju i stavila jagode i secer da se kuvaju. Kad je provrilo, smanjila sam temperaturu, ali tako da slatko i dalje vri po malo. Bez mesanja, samo sam s' veremena na vreme prodrmala serpu. 

In the morning, I uncovered it and put strawberries and sugar to be cooked on the stove. When it boiled, I lowered the temperature, but so that "slatko" would keep shimmering a little. Without mixing, just from time to time I would shake the pot.

  Penu sam obavezno skidala kasikom.
I took off the foam  witha  spoon. (it's a must)

 

Koliko se slatko kuva, tesko je reci, jer sve zavisi od kolicine, samog sporeta...Ja sam moj kuvala, oko sat vremena. Proveravala sam par puta pred kraj kuvanja da li je slatko gotovo, tako sto sam vadila kasikom malo vodice iz slatkog na tacnicu i kad se ohladi, gledala sam koliko se lepilo za kascicu, koliko je bilo gusto i kako je kapalo sa kascice.Treba da bude lepljivo, ali ne previse, ne kao med, jer bi u tom slucaju bilo prekuvano i kasnije bi se usecerilo. 

How long slatko is cooked, it's hard to say, as it depends on the fruit, the stove...I cooked mine for about an hour. I checked a couple of times, close to the moment when it was about to be cooked, by taking some liquid on a saucer and when it would cool, I checked how sticky was to the teaspoon, how tick and the way it poured out of the teaspoon. It should be sticky, but not too much, not like honey, because in that case it would be overcooked and became "sugary" afterwords.

 Posle drugog provravanja, po mom  ( i misljenju moje mame, iskusne kuvarice) slatko je bilo gotovo. :)
Afther the second checking by my (and my mum's opinion, an esperienced cook), slatko was done. :)

Prekrila sam mokrom krpom i ostavila da se prohladi.
I covered it with wet cloth and let it cool

 Red je bio da se proba i da se sipa u tegle.:)
It was time to taste it and pour it into jars. :)

Dobila sam tri tegle od, ako se ne varam 750g, s tim sto treca nije bila puna. 
I got three, 750g jars, if I'm right, but the third one wasn't full.

E, sad posto ja nisam "food blogger", sto se moze vrlo lako primetiti, ;), ali volim ponekad da podelim sa vama i po neki recept, kad je slatko bilo gotovo,  moj (kreativni) posao tek je poceo. :) Resila sam da "dekorisem" tegle.
And now, since I'm not a food blogger, which you can notice easily;), but I like sometimes to share a recipe, when slatko was done, my (creative) work began.:) I decided to "decorate" the jars. 

 Bacila sam se  na pravljenje etiketa. :) Uradila sam tri.
I started making jar labels.:) I made three. 

 Posto sam htela da tegle budu "vintage", nisam htela beli papir, vec sam uzela neki zelenkasti, vodootporni papir, malo deblji od hamer papira.Sa zadnje strane zalepila sam obostrano lepljivu traku.
Since I wanted jars to be "vintage", I didn't want to use white paper, but a greenish one, waterproof and a little thicker than the simple paper for printing. On the back side I put doublesided tape.

Koristila sam dva Whiff Joy pecata sa jagodama, koje sam ispecatirala StazOn vodootpornim mastilom i obojila ih Tim Holtz "Distress" mastilom. Dodala sam i malo detalja sa belom Sakura gel olovkom. Tekst "Sweet" je takodje Whiff of Joy, pecatiran Distress "Vintage Photo" mastilom, kao i pecat sa gornje i donje strane, koji je inace "Stampendous", isto mastilo sam koristila i za ivice papira/etikete. Koristila sam i busac u levom donjem i desnom gornjem uglu.
I used Whiff of Joy stamp with strawberries, which I stamped with StazOn ink pad and coloured with Tim Holtz Distress inks. I addd some details with white Sakura gel pen. The sentiment "sweet" is also Whiff of Joy, stamped with distress ink pad "Vintage "Photo", just like the stamp on the top and bottom sides, which is "Stampendous", the same ink pad I used to distress the paper. I used a punch in the left bottom and right top angle.

Zalepila sam etikete na tegle i preko poklopca stavila ovo karirano platno, koje sam prethodno isekla na krugove i vezala koncem od kudelje.
I sticked the banners and over the leed  put the ghingham material, which I previously cut in circles and I tied it with some rope.

 

Slatko je ispalo ( kao sto slatko inace ispadne ;) ) slatko i ukusno, i valjda sto su jagode domace, ima  ukus slatkog od sitnih/sumskih jagodica. A moram da budem iskrena i da kazem da sam ovim malim "projektom" (dekorisanja tegli) prezadovoljna. :) Mnogo mi se svidjaju! Planiram da uradim isto ili nesto slicno i kad budem pravila slatko od neceg drugog, dzem i sl...
Slatko turned out (as it usually does ;) ), sweet and tasty and I guess because strawberries were home grown, it tastes like woodland strawberries slatko. And I have to be honest and say that with this project (decorating jars), I'm really sattisfied.I like them a lot! I plan to do the same or similar when I make some other fruit slatko, or jam or so...

E, i dok sam jos uvek bila pod utiskom i u kreativnom zamahu ;) odlucih da napravim ovaj tag, od koga sam posle napravila cestitkicu. I tagom sam jako zadovoljna moram da kazem. U istom stilu, jagodice, "vintage", Whiff of Joy"..

And while I was still under impression and in creative spirit;) I decided to make this tag, from which I afterwards made a small card. I'm happy with the tag as well, I must say. It's in the same style, strawberries, "vintage", "Whiff of Joy"...

Pecatirala sam na istom zelenkastom papiru i bojila sa distress mastilom. Dodala sam isto karirano platno, malo cipke, cvetic, jagodicu. Tekst je takodje Whiff of oy. Pozadinu sam pecatirala jagodicama koje sam vec koristila za tegle.
I stamped on the same greenish paper and colored with distress inks.  added the same ghingham material, some lace, flower, strawberry. The sentiment is also Whiff of Joy. I stamped the background with strawberry stamp, that I had already used for jar labels.

Prijavljujem se za/I'm entering:

Whiff of Joy challenge  - "Happy Birthday"

Elphine House Australia challenge - "Die cuts and layers"

Kao to sam rekla, pravila sam i vocni jogurt, ali o tome nekom drugom prilikom. :)
Like I said I made fruit yogurt, but more about it, some other time. :)

Don't forget about my/Ne zaboravite na moj giveaway/slatkis.

I sansu da dobijete jednu moju cestitku.

Takodje poziv za nove clanove tima "Izazovi i slatkisi" je u toku. 

Lep vikend vam zelim! :)

Have a nice weekend! :)