Hybrid How-To | Physical Layouts Using Multiple Photos

Hi everyone, and welcome to another edition of our Hybrid How-To series here on The Digital Press blog!  Today, I’m here to show you how to create a layout with multiple photos, using an example that I created to document my family’s Christmas Eve.

If you’ve followed my posts here on the blog in the past, you know that I love working with paper and physical elements/stamps, but sometimes I also miss being able to change things and make adjustments like I can with my digital layouts. This is why hybrid projects are my favorite way to make pages! The best of both worlds! I also think digital kits are a fantastic way to stretch our crafty budgets; we can print and cut as many times as we like.

Using multiple photos on a hybrid layout can sometimes be difficult — but over time, I’ve found a trick. When I want to use more than one photo on a hybrid layout, I find that it’s actually easier to have a digital template as a starting point. 🙂

Isn’t that an easy tip? You might not think of using a digital template for a hybrid project… but it’s so helpful! You don’t have to overthink the design and you get to have more fun time playing with photos, papers, and elements. I really recomend you to give it a try. You won’t regret it!

For the my example layout today, I used two different digital products — a template from Meagan’s Creations’ Scrap the Halls Vol. 9, and the digital kit All Wrapped Up by Anita Designs.

So here’s how I used a digital template to create my actual physical page…

First, I started out by creating my page in Photoshop, using my digital template and the digital items that I planned to print out afterward. Here’s a look at the template I chose, before I began working with it…

…and here’s a second look at the template once I added my photo, digital papers, and embellishments…

After I have all of my items sized the way I want on my digital version of the layout, I separate each of the pieces (see next image, below right) into another document to use for printing and cutting. I like to save them all as a .JPG file, which I then use to print and fussy cut. Although I have a Silhouette Cameo, sometimes I simply fussy cut just because I love it!

As you can see in the next image, I actually duplicated some elements (tags, mainly). I often do this when I am prepping a hybrid layout — just because I like to have extras to add into my stash to have ready to use in the future.

Here are my pieces printed and ready to cut…

…and here’s a look at my embellishments after I cut them out…

After I have all my pieces cut out, I can put them back together on a physical 12×12 page and then add other physical elements, stamps, wood veneers, gingerbread man buttons (!), and some spray ink splatters, as shown here…

Here are a few close-up views, so you can get a better look at the fun hybrid elements I created…

Here are some more tips I use to bring the layout to life:

  • I use multiple kinds of adehsive in order to give dimension to the project; I use regular double-sided tape, as well as thicker foam tape to add some dimension to certain items.
  • I put the adhesive in the center of my tags and elements. Leaving their borders without adhesive, they can overlap each other  and not stay totally flat.
  • I like to use stamps to add texture.
  • In this case, when my page was almost done, I thought it needed more contrast… so I went back and stamped/cut the black holly stickers and the cute black-&-white angels.
  • I glued the holly stickers under my greens and, for the angels, I used foam tape. I think these new add ons make my layout pop.
  • And the final “cherries on top” are the physical supplies I added: gingerbread man buttons, wood stars, and also red and white twine.
  • I also couldn’t resist adding some gold splatters. I love using paint sprays/splatters to add some color and interest.
  • Finally, I love to make my journaling on little white paper strips.

If you’d like to give this a try, too, don’t forget that you can earn challenge points at TDP! Come visit the CROSSWORD SECTION in The Digital Press forum, and you’ll find this month’s Hybrid Challenge thread (for each month’s Hybrid Challenge at TDP, you get to choose one of the month’s “Hybrid How-To” tutorial posts from here on the blog and make your own version). If you choose to give today‘s project a try… all you have to do is make a hybrid page using some digital elements and papers, along with a digital template as your foundation for the composition of the page. You’ll see how fun it is! Give it a shot, and share your final results with us! We can’t wait to see what you come up with.

Have a great weekend you guys, and happy scrapping!


About the Author  Andrea Albuquerque is part of the Hybrid Creative Team here at Digital Press. Andrea has been a scrapper since 2010 and a photographer since 2012. Although she adores the flexibility and creativity of digital, she can’t resist playing with paper, paint, and embellishments… so hybrid scrapping is the perfect medium for her! She lives in Brazil with her hubby.

Foodie Friday | KimB

Welcome to another edition of our Foodie Friday series here on The Digital Press blog!

This week, we are featuring KimB, and peeking into her kitchen to learn a few of her favorite recipes. This is Kim’s third feature on The Digital Press blog (if you want to learn even more about her, you can find her first feature article from June 2016 HERE, and her second feature article from February 2017 HERE).

According to Kim, “ These are totally South African recipes and family favourites that are used when we have guests over who end up staying for dinner.”

[ photo credits: [2] Rhodesquality.com, [3] Lovingitvegan.com ]

So, what are these delicious things you see pictured above?

  • Lasagna Soup
  • Sweetcorn Bread
  • The Don Pedro


This recipe is one that I, Erin, recently found via a friend on Facebook.  It is perfect for warming up on a cold winter day, or enjoying al fresco on a breezy summer evening.


  • 2 TBSP olive oil
  • 2 28 oz cans of organic fire roasted tomatoes
  • About 4 TBSP organic tomato paste
  • About 4 cups chopped yellow onion
  • 2 tablespoons minced garlic or 4 cloves minced
  • 1 tsp red pepper flakes
  • 4 tsp oregano
  • 4 bay leaves
  • 8-12 cups chicken stock
  • salt and pepper to taste
  • fresh basil
  • 1 package of your favorite pasta


  • One small bag Italian cheese mix
  • 1- 15 oz container ricotta
  • Italian seasoning
  • Salt pepper


  • Heat olive oil in a large stock pot
  • Add onions and garlic and sauté until nice and fragrant
  • Add beef and cook until brown (drain if needed)
  • Add seasonings and tomato paste and cook on medium stirring until the paste turns a nice rusty reddish brown color
  • Add tomatoes,  broth, bay leaves, salt and pepper to taste
  • Bring to a boil and then let simmer 30 mins
  • Cook pasta separately until al dente
  • Mix together the cheese topping ingredients in a seperate bowl
  • Build each bowl with some pasta covered in broth and topped with a huge dollop of the cheese mix!
  • Add fresh chopped basil as a tasty garnish.


About this recipe, Kim says, “I cook this when I need to whip up something quickly without having to worry about finding or following a recipe as it is quick and easy and a super delicious crowd pleaser! ”


  • 500 g (4 C) self-raising flour
  • 5 ml (1 t) salt
  • pinch of smoked paprika
  • 60 ml (4 T) melted butter
  • 3 eggs
  • 375 ml (1½ C) plain yoghurt
  • 1 x 410 g can Cream Style Sweetcorn
  • 125 ml (½ C) grated cheddar cheese


  • In a large bowl, sift together the flour, salt and paprika.
  • In a separate bowl, whisk the melted butter, eggs and yoghurt together and stir in the tin of Cream Style Sweetcorn.
  • Pour the sweetcorn mixture into the flour mixture and mix with a wooden spoon to bring together into a soft batter.
  • Spoon the batter into a loaf pan that’s greased and floured, and sprinkle the cheese over the top.
  • Bake in a preheated oven at 170°C for 30 – 45 minutes or until baked through.
  • Serve warm


  • Add 2 Tbls chopped chives/spring onions(green parts) or any herbs of your liking/ cooked bacon or ham / chillies or jalapeños
  • Or serve with JAM for a sweet version.


Kim says “Nobody is exactly sure where the ‘Don Pedro’ originated from, but it’s one that all South African’s love to drink and it’s so easy to make.  It’s a grown up milkshake/ dessert cocktail usually served in a stemmed wine glass but any glass will do. Some call it a cocktail and others a dessert.. I can drink it anytime! LOL”


  • 1 cup good quality vanilla ice cream
  • 2 shots Kahlua
  • 2 tablespoons cream (or milk for a less richer version)
  • Grated chocolate or flake for garnish
  • Short straw


  • In a Blender – Blend the ice cream until soft and creamy
  • Add the liqueur and cream/milk and blend until smooth.
  • Pour into a stemmed glass/ or jam jar for a modern twist.
  • Grate chocolate over top for garnish and serve with a short straw


  • Add a swirl of chocolate syrup around glass inner for a ‘sexier’ look… or …replace the chocolate with sprinkled cinnamon.

Well I don’t know about you, but I am ready for a good meal!

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what KimB has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 1/18)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the KimB shop at The Digital Press and get her brand-new (just released today!) TA DA : Kit completely FREE!

Erin is an artsy crafty kind of girl who is currently dabbling in far too many things, but is working hard to enjoy every moment of it, while avoiding the rain, which is difficult due to living in the land of many rains. She is slowly learning to use her smart phone to capture all the fun little bits of life that would otherwise go unremembered in the busy craziness that is raising a family!

Tutorial Tuesday | Simplifying Yearly Album Projects

Happy New Year, scrappers! It’s time for another edition of our Tutorial Tuesday series… and I’m here today to share a few easy tips for simplifying the process of creating an annual album (thus making it possible to stick with these long-term projects!).

As we embark on a new year, I know many ofus are planning on creating some sort of yearly pocket scrapbooking album. Whether you choose to do weekly or monthly layouts, it is important to think about setting yourself up to be successful for the whole year. Many times in the past, I have started out with grand plans to do a weekly pocket layout… only to get burned-out by the end of the second month due to over-complicating my layouts.

This year, though, I am going to try to simplify my weekly layouts in order to make it through the year and have a finished album as the clock strikes midnight and brings 2018 to a close. I thought I would share some of my simplification ideas with you, too, in case you are planning a similar project!

Yearly Pocket-Style Album Tips

1. Choose a few templates and reuse them throughout the year — I find that I sometimes spend as much time looking for templates as I do actually scrapping the layout. This year, I am going to try to stick to a few templates in order to speed up my scrapping. You can always rotate the templates if you need to mix things up a bit. A template collection makes this really easy! My all-time favorite pocket scrapping template collection is Laura Passage’s Project Twenty Fifteen Template Bundle. There are templates in there for so many different combinations and they are very versatile (including options for stitching).

2. Use one kit for multiple layouts — If I used a different kit for each weekly spread, I would spend a LOT of time sorting through papers, embellishments and cards. By using the same kit for multiple layouts, you can streamline the process of sorting through kits and simplify your scrapping. For example, for January, I might use a monthly kit like the amazing Monthly Chronicles | FROST for all of my January layouts. These types of kits give me plenty of choices, so that my layouts have variety but I am still only sorting through one kit per month

3. Schedule a set scrapping time for these layouts — I am going to do Monday-Sunday layouts, so I set a reminder in my calendar so that I remember to scrap my weekly spreads on Monday evenings. I find that getting behind stresses me out and then I am more likely to give up on my projects. By setting aside dedicated scrap time for these special layouts, I will stay up to date. Whether you are doing a weekly or monthly format, schedule time to complete your layouts to stay up to date.

4. Embrace the ‘less is more’ ideal — Don’t we want to use all those gorgeous embellishments and papers? But, it takes lots of time to get each one placed just right. Instead, try using a few favorite cards, papers, and elements and let your photos be the stars of the layouts. It will speed up the process and get those layouts complete in no time.

And finally, the one tip that I think is the most important…

5. Be flexible — Did you have a busy week and not take enough photos? Run out of time to do a layout one week or month? NO BIG DEAL! Forgive yourself and do what works. Maybe you combine two weeks together in one spread or just do a monthly layout instead if you feel like you are falling behind. Know that whatever you do to save those memories for your family is enough! Scrap whatever you can proudly!

I wish you a very happy 2018, and hope that you find success with your scrapping goals!

KatieAbout the Author  Katie is a member of the creative team here at The Digital Press. She lives in Central Florida with her husband and their four sweet but crazy boys. When she’s not dodging Nerf bullets or trying to dig out from under the never-ending pile of laundry, she enjoys photography, cooking, going to Disney World with her family, and, of course, digital scrapbooking.

Foodie Friday | Sherry Ferguson

Welcome to another edition of our Foodie Friday series here on The Digital Press blog!

Due to our 10 Holiday Tips & Tricks series in December 2017, it’s been quite a while since we ran one of these Foodie Friday posts on the blog… but if you remember this series from last year, it is a combination of our weekly designer features along with some food and recipe fun in the kitchen! Every week on Foodie Friday, you get the chance to peek into the lives (and kitchens!) of some of your favorite TDP designers and creative team members.

This week, we are featuring Sherry Ferguson, and peeking into her kitchen to learn a few of her favorite recipes. This is Sherry’s third feature on The Digital Press blog (if you want to learn even more about her, you can find her first feature article from July 2016 HERE, and her second feature article from February 2017 HERE).

According to Sherry, “I cook a lot for my younger daughter who has so many food allergies she can’t eat out. Here are some things I find myself making for her over and over. The girls and I are carb lovers so not a lot of meat in these recipes… but you can always add your own meat to the pizza or the macaroni.”

Here’s a peek of what she’s been cooking up for us…

photo credits for [1] [2] and [3] to TDP designer Sherry Ferguson

So, what are these delicious things you see pictured above?

  • Easy Baked Mac & Cheese
  • Quick Homemade Pizza
  • Banana Cake


Sherry says, “I swap in homemade breadcrumbs on the top instead of Panko.”


—1 (16 oz.) package elbow macaroni or shell pasta
—8 tablespoons butter, divided
—2 cups heavy cream or half and half, warm
—2 cups shredded cheddar cheese
—1 cup shredded mozzarella cheese,
—1 cup shredded Monterrey Jack cheese,
—8 ounces Velveeta, cubed
—1 cup Panko breadcrumbs
—Salt and pepper, to taste


—Preheat oven to 350 degrees. Cook pasta according to package directions for 8-10 minutes or until al dente; drain.
—Meanwhile, melt 6 tablespoons of the butter.
—Transfer pasta to a large bowl and toss with melted butter. Stir in cream.
—Add shredded cheese and Velveeta and mix well. Season with salt and pepper to taste.
—Pour pasta mixture into a greased, 9×13 baking dish (cheeses will not be melted yet).
—Melt the remaining 2 tablespoons of butter and stir into the breadcrumbs. Sprinkle the breadcrumbs over the macaroni.
—Bake for 30-35 minutes or until cheese is hot and bubbly and topping is golden brown.

[recipe adapted from Let’s Dish Recipes ]


About this recipe, Sherry says, “We always skip the sauce on ours… but the beauty in making your own is you can add whatever you like!”


—1 tablespoon yeast
—1 cup warm water (use hot water from the tap)
—1 teaspoon honey
—1 teaspoon salt
—1-2 Tablespoons olive oil
—2-1/2 cups unbleached flour (I usually add 1 cup whole wheat)
—cornmeal (optional)
—sauce and toppings of choice


—Add yeast to a mixing bowl and pour the 1 cup of hot tap water over it and mix.
—Add the remaining ingredients and let the mixer run at medium speed until the dough clears the side of the bowl (you can do this by hand: beat vigorously for 30 strokes).
—Let dough rest in the bowl 15-20 minutes while you preheat the oven and prep the toppings.
—On a large baking sheet or pizza pan/stone, sprinkle a bit of cornmeal. With oiled hands, remove the dough from the bowl and pull/shape into a general rectangle or circle (depending on your pan), then lay it on top of your cornmeal coated pan. Using a rolling pin or your hands, flatten and stretch the dough to fill the pan.
—Bake the dough for 10 minutes in a 425 degree oven (you don’t have to, but it ensures a fully cooked center crust, no matter how many toppings you add).
—Remove prebaked crust from the oven and spread with your toppings: sauce, shredded cheese, cooked meat and chopped vegetables.
—Place topped pizza back into oven and bake for 10-15 minutes more, or until cheese is melted and toppings are browned.
—Slide the whole pizza from the pan to a cutting board and slice into pieces.

[recipe adapted from An Oregon Cottage ]


Sherry says, “This is such an easy cake to make, and the bananas themselves help bind it since there are no eggs.”


—1-3/4 cups ripe banana, mashed (about 4 medium bananas)
—1/2 cup oil
—2 cups flour
—3/4 cup brown sugar, firmly packed
—1 tsp baking powder
—1 tsp baking soda
—1/2 tsp salt
—vegetable cooking spray


—Preheat oven to 350 degrees. Coat bundt pan with vegetable cooking spray and then set aside.
—In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. Stir well and then set aside.
—In another bowl, combine banana and oil. Stir well.
—Add banana and oil mixture to the dry ingredients, stirring just until moistened.
—Spoon all of the batter into the bundt pan.
—Bake 40-50 minutes* or until a cake-tester inserted in the center comes out clean.
—Cool in pan for 10 minutes first, and then remove from pan and cool completely on a wire rack.
—Cake can be served plain for breakfast… or topped with chocolate glaze and served for dessert… etc.

*NOTE: Sherry bakes hers for just 35 minutes; it likely depends on your oven, etc.

[recipe adapted from The Food Allergy News Cookbook ]

We’re betting that you’re hungry just reading through these recipes, and that you can’t wait to try them out!

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Sherry has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 1/11)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the Sherry Ferguson shop at The Digital Press, and get her “A Tranquil Life” Kit completely FREE!

Laura Passage

About the Author  Laura Passage is the owner of The Digital Press, and also the designer behind Wishing Well Creations by Laura Passage (WWC). She works now as a graphic designer in both the digital and paper scrapbooking industries, but previously spent over a decade working as a college soccer coach. She lives in the Pacific Northwest with her husband and two young sons (affectionately referred to as The Tiny Terrorists), and will rationalize eating coffee ice cream for breakfast to anyone who questions it.

Tutorial Tuesday | Adding Your Handwriting to Digital Layouts

Hello, and welcome to the very first Tutorial Tuesday post of 2018, here on The Digital Press blog!

Today I am visiting the blog to share with you a really quick, simple, and fun (!) procedure for adding your own handwriting (or that of your children, other family members, friends, etc.) to your digital scrapbook pages.

It’s much quicker and easier than you’d think! Here’s a short 3-ish minute video to show you exactly how it’s done…

Yes, it’s really that easy! I hope you’ll give it a try.

Dawn Farias

About the Author  Dawn Farias is school teacher, a mom of 5, and the designer behind the Dawn by Design brand at The Digital Press. She lives in San Antonio, Texas with her family.

10 Holiday Tips & Tricks | Day Ten

Hello, and welcome to the very last day of our 2017 10 Holiday Tips & Tricks series here on The Digital Press blog!

Today I am here to share with you a really fun last-minute project for those of you who want to add a little extra magic to your Christmas morning…

…festive marshmallow-snowflake hot cocoa toppers! 🙂

Supplies Needed

  • marshmallows (mini size shown above; but you can use a variety of big/small/different colors/etc.)
  • toothpicks
  • mug(s)
  • hot cocoa of choice


This project’s about as simple as it gets, when it comes to the “how-to” of it all! Seriously… you just thread the marshmallows onto toothpicks in any configuration / combination that you like! 🙂

A few pointers and ideas, though (based on my vast experience in the field of marshmallow-snowflake production, LOL)…

  • If using mini-marshmallows, as shown above, you should limit it to 3 toothpicks (a.k.a. a 6-point snowflake), or else the center piece won’t hold together when acting as the center for more than 3 spokes (toothpicks)
  • When threading toothpicks through the center “spoke” (or marshmallow)… stick the first toothpick through the very middle, the next one just above that (almost touching the first), and the third one just below the first (middle) toothpick. This keeps everything centralized, and leaves enough marshmallow on the top and bottom to keep your toothpicks from breaking through.
  • To create a much larger snowflake… you can also use a large marshmallow for the center, and then use 6 individual toothpicks that all radiate outward from that center point (i.e. your snowflake will be 2x as big as mine… so only do this if you have a giant mug! haha)
  • If you want to get really creative, you can use marshmallows of different colors and/or shapes. You could use the little pink and green mini-marshmallows to make “red” and “green” snowflakes, for instance, on Christmas… etc. You can also use the cute little star-shaped marshmallows for the center and the ends of each toothpick… super cute!

No matter how you make your marshmallow-snowflakes… they’ll be delicious, and they’ll put a smile on the face of anyone whose mug gets delivered with one on the edge. Guaranteed!

If you’re thinking of giving this recipe a try… head over to The Digital Press’s challenge forum and get the details about how you can earn challenge points for December 2017 at TDP if you try any of our ’10 Holiday Tips & Tricks’ throughout the month as they appear here in this blog series.

Here’s wishing you you have a very happy holidays and a fantastic upcoming weekend with your family and friends! 😉

Laura Passage

About the Author  Laura Passage is the owner of The Digital Press, and also the designer behind Wishing Well Creations by Laura Passage (WWC). She works now as a graphic designer in both the digital and paper scrapbooking industries, but previously spent over a decade working as a college soccer coach. She lives in the Pacific Northwest with her husband and two young sons (affectionately referred to as The Tiny Terrorists), and will rationalize eating coffee ice cream for breakfast to anyone who questions it.