October 14th is National Dessert Day and what better way to honor this day than by scrapping your favorite dessert! If you don’t already have a picture on hand of your favorite dessert, now would be a great time to satisfy your sweet tooth and treat yourself. If you are going to bake your dessert, take the time to take a few pictures documenting your baking process. Janneke’s layout is a great example of how you could incorporate your step by step pictures onto your layout.

If you are not quite sure how to take a good picture of your dessert, I highly recommend browsing Bakerella’s blog. Not only does she provide tasty recipes, she also takes fantastic pictures of her desserts.

Coconut Pie by Michelle Ward

Digital Supplies: Kit: County Fair Page Kit and County Fair Add On Pack by Teresa Loman (Digital Scrapbook Place), Software: PSPX2, Fonts: Lipstick Script SSK, Rockwell Extra Bold.

Editor's Note: A nice way to document your favorite dessert is to not only include the recipe on your layout, but to also mention who you received the recipe from.

Journaling: I make coconut pies for every church BBQ or anytime desserts are requested. It's my specialty, but only because it was Mama's specialty first.  Mama's Coconut Pie 4 eggs 1 stick butter, melted 2 cup sugar 1 Tbsp. flour 1 can evaporated milk 1tsp. vanilla 1 small bag coconut Mix all and pour into 2 frozen pie crusts Bake at 350 for 45 minutes.

Appel Flappen by Janneke Smit

Digital Supplies: Kit: Peace, Love & Happiness by Libby Weifenbach Design (Sweet Shoppe Designs), Font: Tahoma.

Design Notes: Appel Beignets are a traditional Dutch holiday treat. My husband, and many other people, call these Appel Flappen instead, hence the title. I placed the photos in such a way that there is a bit of a white space path from the start to the end result. To further identify the steps in the recipe I used large numbers, which double as embellishment.

Journaling: 1. Peel, core and cut apples in slices. (I used Granny Smiths.) Dip the slices in a mixture of (brown) sugar and cinnamon. Let stand for a few hours. 2. Make a batter using flour, beer, eggs and a little salt. Dip the apple slices in the batter so they are completely covered. 3. Deep fry the slices two or three at a time. Make sure the oil is not too hot since they have to cook for a few minutes so the apple turns soft (learned that the hard way *giggle). 4. Place them on paper towels so the oil gets absorbed. 5. Sprinkle some powdered sugar on top and voila! You can eat them warm or cold, whichever you prefer.

Scrumptious by Aymee Gandy

Supplies: Paper: Cosmo Cricket, October Afternoon, Cardstock: Bazzill Basics Paper, Alphabet Stickers: Doodlebug Design, Flowers: American Crafts, Heidi Grace Designs, Die Cuts: Jenni Bowlin Studio, Stickers: BasicGrey, Ribbon: Kaisercraft, Tulle: Hobby Lobby Stores, Inc., Twine: Westrim Crafts, Buttons: American Crafts, Brads: The Paper Studio, Metal: Queen & Co, Ink: ColorBox (Clearsnap), Pens: Stampin' Up!, Thread: Coats & Clark. Tools: Edge Distresser: Heidi Swapp, Other: sewing machine, cardboard.

Design Notes: I created this page to make sure that future generations could experience my Mom's famous Red Velvet Cake. It is absolutely delicious! I wrote the recipe on a journaling card and it is held in place with turn mounts. It can easily be removed for use and then added back to the layout.

Journaling: Red Velvet Cake Recipe