Pound Cake & Verve Stamps

It's time for a yummy and super indulgent recipe and a card! Sorry I totally disappeared this past weekend, I just kind of needed some "me" time, so I took it. M and I have been watching the Olympics like addicts. We start watching and then just can't stop. We found ourselves up at 12:30 in the morning watching swimming and such . . . you totally lose track of time.

Thanks to all of you who participated in my sketch challenge in the Hanna Forum on Friday. It was fun! There is still time if you have not finished your card -- so upload away and lets see what you can make.

This card uses a new set I purchased called "Feeling Groovy" from Verve Stamps. For the most part, it is a sentiment stamp set, but it has two flowers, one of which I used on this card. I found that last time I did a verve sketch, I used non verve stamps, and apparently that was not cool because not too many people commented on it. I colored the flowers in using my aquapainter brush and the lids of my ink pads.

Stamps: Feeling Groovy (Verve Stamps) Paper: Whisper White, Elegant Eggplant, Taken With Teal, Old Olive Ink: Versamark, taken with teal, old olive, elegant eggplant Accessories: Gold Embossing Powder, aquapainter, gold cord, sewing machine, white thread, SU 1 1/4 and 1 3/8 circle punches, cuttlebug, swiss dots embossing folder.

Do you like pound cake? Who doesn't right? It is SO fattening and bad for you, but hey, once in awhile won't hurt. Besides, if I have to gain baby weight, you all get to gain pound cake weight, and the winter is coming, gotta save up the fat to get through right?!?!?! Here is a yummy recipe from the PBS site "Everyday Food."

Cream Cheese Pound Cake

1-½ cups (3 sticks) unsalted butter, room temperature

1 bar (8 ounces) cream cheese, room temperature

3 cups sugar

6 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons salt

Nonstick cooking spray

For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.

1. Preheat oven to 350°. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
2. Generously coat two 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans (1-1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.