Traveler’s Notebook Favourite Recipes

Hi everyone! Odessa here bringing you some Traveler’s Notebook layouts from Kristine and myself featuring some favourite desserts. First up is Kristine’s layout. I love how she used the vellum leaves around her photo and her writing is so neat and cute!

Kristine says “I’ve been obsessed over this cheesecake recipe for the last month or so, and when this challenge came up, I was happy to have an opportunity to document it in writing so I won’t lose it! I chose the two page spread with the splatter design on the edges; I think it frames the layout nicely. While looking for die cuts to decorate with, I came across the envelope of die cut vellum, and used four of the openwork leaves to frame my photo. I love how delicate they are! Some glitter dots from the Book Club kits finished this layout off. Very simple, but very pretty! And now I never have to worry about losing my favorite cheesecake recipe.”

Those glittery enamel dots look so good on the page! Sometimes you find the perfect thing to finish off a page in past kits.

My favourite recipe is a pumpkin spice latte cupcake that we make around Thanksgiving. Here in Canada, Thanksgiving was in early October so I printed a good photo of this year’s cupcakes on a 6×8 print and cut it down to fit in my notebook. Because there is so much going on in the photo I kept the recipe side simple with just stickers and the recipe.

I had SO much fun embellishing the photo. I used various Memphis Season alpha stickers to spell out the recipe and some leaves from the kits to frame the cupcake and fill in the negative space. It’s really fun to work titles around a photo when you have a blank background.

Around the recipe I used some alpha stickers for headers and a few well placed stickers to embellish. I love including things like favourite recipes, playlists and other little every day things in my notebooks! If you want to check out the recipe (it’s really really really good) you can find it here. To make the mini doughnuts I cooked the batter for 10 minutes in a mini doughnut pan and decorated them with cream cheese icing and candy.


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