About Me

Brisbane, Queensland, Australia
Hi there! My name is Jan and I have been a paper crafter for over 30 years, but 6 years ago crafting became my absolute passion. I live on 5 acres in Brisbane, Queensland & am a mum to 3 gorgeous & very talented daughters who, along with my Mum and animals in general, are my main inspiration for scrapbooking. I am addicted to creating awesomeness - Scrapbooking Layouts, Card-making, OTP projects, Art Journaling, Mixed Media projects, Canvases and Project Life. I don't really have a style of creativity - I just go with the flow and am able to create with any medium, papers, embellishments, flowers, inks, sprays and paints - you name it and I can create with it. I hate waste and have a huge stash of bits 'n' pieces of card and paper stock on hand for my creations. I love layering, clustering, fussy cutting, working with patterned papers, working with chipboard, die cuts, embossing folders,stencils, paints, inks, sprays all types of medium used in mixed media and all types of embellishments. I have been fortunate to have 2 of my cards published in Australian Simply Cards Readers Gallery recently and one of my scrapbooking layouts will be published in a magazine in June.


Cold & Creamy Banana Pudding

1 can Sweetened Condensed Milk
1 1/2 cups cold water
1 packet instant pudding
2 cups (1 pint) whipped cream
Vanilla wafers
3 medium bananas, sliced and dipped in lemon juice


• In a large mixing bowl, combine sweetened condensed milk and water.
• Add pudding mix and beat until well blended.
• Chill 5 minutes in refrigerator.
• Fold in whipped cream. (Do this slowly and as few times as possible to combine, so the mixture will retain its thickness.)
• Spoon 1 cup pudding mixture into 2  x 1/2 quart glass serving bowls.
• Top with some wafers, bananas and pudding . Repeat  this twice.
• Garnish as desired.
• Chill thoroughly. Refrigerate any leftovers.
You can also layer in individual serving dishes.

Raspberry swirl cheesecakes

A little of what you fancy does you good so don't say no to one of these small but perfectly formed treats.



1 cup (about 10) finely ground Oreo biscuits (including filling)
40g unsalted butter, melted
1/2 cup frozen raspberries, thawed
2 tbs icing sugar, sifted
375g cream cheese
1 cup (220g) caster sugar
3 eggs
1 tsp vanilla extract


Preheat oven to 170°C. Line a 12-hole muffin pan with paper cases.

Mix ground Oreos and butter in a bowl. Divide mixture among paper cases, pressing down well. Bake for 5 minutes, then remove and cool.

Mash the raspberries to a pulp with back of a fork. Strain through a sieve into a bowl, pressing down well, then discard seeds. Stir in the icing sugar.

Place the cream cheese in bowl of an electric mixer, beat until light and fluffy.

Add the caster sugar in a slow, steady stream, beating until combined. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Pour cheese mixture over biscuit bases.

Place small drops (about 1/2 teaspoon) berry puree on top of cakes and use a wooden skewer to carefully swirl through cheese mixture. Bake for 10-15 minutes until just set. Open oven door and allow cakes to cool completely in switched-off oven

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