Tutorial Tuesday | Fun With Fonts

Hello, and welcome to a new edition of our Tutorial Tuesday series here at The Digital Press Blog!

I am Corrin, and I am a font hoarder! I know that I am not alone in this, and so I hope that today’s tutorial will help all of us find some fun new ways to use all of those fabulous fonts.

I have recently been trying to put titles on my pages more often, and so I have been looking for ways to make my titles stand out — even while I am using the fonts and alphas that I love and use all the time. For the examples I will show you today, I will use the same page, but will change the treatment of the font that I have used for the title.

Here are the different ways I have tried using the same font today…

  1. Stack it
  2. Add a Stroke
  3. Clip a paper to it
  4. Erase from a brush background

Stack It

First, I rasterized the font (Layer–Rasterize–Type), which is actually the first step for all of these techniques I’ll be showing you today. Then, I duplicated the layer and moved one of the layers across and up or down just a little. You can play around with how far apart to have the two titles, and how similar to have the colors, as well. I chose to use a deep black title, to echo the deep black image on my page, and then contrasted that with a lighter pink for the layer behind it…


Add a Stroke

Again, I began by rasterizing the font… and then I added a stroke to it. You can choose to add the stroke to the outside of your text, the inside, or a bit of both (the center); it is really just about personal preference, so just try them all out and see which one you like best. Adding a stroke gives the font a really nice crisp and clean edge, and helps it stand out from the background paper. You can easily change the color of the stroke, so I chose to use a pink stroke around my white text. I think that leaving the layer with no shadow makes the title look like it has been printed right onto the page…

inside-2


Clip a Paper to It

Once the font is rasterized, you can clip a paper to it — a technique that can add color or texture for a fun look. Adding a small shadow to a plain paper/font can make it look like the title is a stylish vinyl sticker or die-cut paper pieces… while a deeper shadow can create the impression of chunkier letters (maybe foam, thicker cardstock, or even woodchip). You can clip a plain paper or a patterned paper — both work really well with a small shadow if you want to create the impression that you cut the letters (very neatly!) out of paper to create your title…

inside-3


Erase the Title From a Brush

Lots of kits have a painty brush included — or you can also find separate sets of brushes in the store, as well — and these can make a great background on which to put your title. In this example, I layered some brushes in different shades of pink and white, and then I laid my white title layer over the top. This made it look as though my title was erased from the pink paint/brush – as though, in real life, I’d used a stencil and painted around it. I think this is quite a nice artsy look…

inside-4


You can combine some of these ideas together, as well… perhaps clipping a pretty paper to the rasterized font, and then add a thicker stroke to make your title look like a fun sticker. Or, use a plain title with a thin stroke, and stack a layer below it for a clean, graphic style title… it is really up to you! Endless possibilities.

In the end, I chose to clip a white paper to my title font, and stack it over an aqua font, with a pink painty mask too! Here is a look at the final page I created…
inside-blo

[I used Flamingo Love by Rachel Etrog Designs, Sakura Stitches by ninigoesdigi, and Words & Bits – Two by Dunia Designs]

 

I hope this gives you some ideas of ways to play and have fun with your fonts, and these ideas would work with many alphas too. I hope you will have a go and see what techniques and combinations appeal to you, and maybe even link me up to your own creations (or leave some of your own font/title suggestions?) with a comment here on the blog. 🙂

 


CorrinAbout the Author Corrin is a member of the creative team here at The Digital Press. She is a fan of the Big Bang Theory and a lover of cozy pajamas or flip flops when the sun finally shines! She lives in the breezy South of England with her husband and 4 crazy kids, who regularly discover & plunder her secret chocolate stashes, and hopes that maybe this will be the year she reaches the bottom of the laundry pile!

August Blog Break

This is just a quick note to remind everyone that The Digital Press, in keeping with previous years’ tradition, is taking a short blogging break during the month of August!

In the meantime, if you find yourself missing our Tutorial Tuesday series between now and September… come take a peek at our archived tutorial posts, and give one of the techniques a try!

If you love learning about our designers and getting a peek into their lives… you can check out the archived designer feature posts.

If you love printing our products and making pretty physical projects, but need a little extra mojo… delve into our archived Hybrid How-To posts and get your creative juices flowing!

And finally, if you are looking for something non-scrapbooking-related and you love food… come take a look at our archived Foodie Friday posts (including our Summer Camp Mess Hall features!).

We’ll see you again in September…

Summer Camp 2018 | Mess Hall | WEEK #4

Hello, and welcome to the fourth and final edition of this summer’s weekly “Mess Hall” feature — part of The Digital Press’s big SUMMER CAMP 2018 event that has been running throughout July!

If you haven’t already checked out our lineup of activities for SUMMER CAMP 2018… definitely swing through the forum, grab yourself a badge tracking card and join the fun (there’s still a week left, and you can earn discounts and prizes even if you haven’t yet jumped in during WEEKS #1-3!). We’ve got even more events, challenges, tutorials, and more lined up throughout the final week of July!

Today, I’m here to share with you some delicious recipes for WEEK #4 that we got from the always-amazing Nini Lee of ninigoesdigi. Here’s a quick look at Nini’s dishes…

photo credits to TDP design team member Nini Lee

What’s that yumminess you see up above?

  • Lemon Chicken Skewers
  • Potato and Herbs Cake
  • Vanilla Panna Cotta

LEMON CHICKEN SKEWERS

INGRIEDIENTS NEEDED

  • 2-3 cups chicken fillet to make skewers (chicken legs are possible, too; I used about 300 g of fillets for this but I think you could use up to 500 g with this recipe?)
  • 1-2 onions (depends on how many skewers you’d like to make; I was able to make 5 skewers with half of one big onion)
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3 tablespoons Maggi seasoning (soy sauce or Worcester sauce also work)
  • 1 tablespoon thyme (if possible, fresh)
  • 1 tablespoon rosemary (if possible, fresh)
  • salt
  • pepper

INSTRUCTIONS

  1. Cut the chicken fillet in big diced pieces. Set aside (***NOTE*** if you use legs, of course, there’s no need to cut them)
  2. Also cut the onions in big diced pieces (if you make skewers).
  3. Mix the lemon juice and the oil with the following: the Maggi Seasoning (Maggi Arome) or soy sauce (that’s what I used) or Worcester sauce, as well as with the thyme and the rosemary.
  4. Mix the sauce with the chicken (or if using chicken legs, baste them with sauce).
  5. Let it marinate in the fridge for about 12 hours. If you prepare the day before, it will be perfect for your lunch.
  6. Make your skewers by alternating chicken bits and onions.
  7. Cook with a grill or in a fry pan without adding oil or butter.
  8. You can serve with some ratatouille or some semolina (or of course with the potato gratin showed below) 😉

 


POTATO AND HERBS CAKE

INGRIEDIENTS NEEDED

  • approx. 3 cups (750 g) potatoes (peeled)
  • 1/2 cup mixed herbs (parsley, chives, chervil, thyme)
  • 3/4 cup to 1 cup (200 ml) cream
  • 1/3 cup to 1/2 cup (100 ml) skim milk (I use almond milk)
  • 1/4 cup (50 g) grated Gruyere cheese
  • 1 pound cake mold

INSTRUCTIONS

  1. Pre-heat your oven to 350 °F (180 °C).
  2. Grease a pound cake mold.
  3. Slice the potatoes thinly and dry the moist with some kitchen paper.
  4. Layer those slices in the mold.
  5. Heat the cream and the milk in a pan up until it boils. Take off the heat and add the minced herbs and mix.
  6. Pour this mixture on the potatoes. I followed the recipe and did that but maybe you could make layers and pour the mixture in 2 steps. Once you have layered half of the potatoes you can pour half of the mixture and then finish layering the rest of the potatoes and pour the rest of the mixture. I think it would allow to have herbs also a little more in the middle of your cake. Up to you! 😉
  7. Cover with aluminum foil and let cook for 30 minutes in the oven.
  8. Take out the foil and continue cooking for 15 minutes.
  9. Spread the cheese over the top and cook again for 15 minutes until the potatoes are tender.
  10. Let rest for 10 minutes before you serve.

***NOTE*** you can also add minced ham to this recipe (I use about 75g).


VANILLA PANNA COTTA

INGRIEDIENTS NEEDED

  • 2-3/4 teaspoons gelatin
  • 2 tablespoons (30 ml) cold water
  • 8.5 oz (250 ml) heavy cream
  • 8.5 oz (250 ml) milk
  • 1/2 cup (100 g) sugar (you could also reduce this to 75 g if you don’t like things too sweet)
  • 1/2 a vanilla bean (cracked open and grated)

INSTRUCTIONS

  1. In a little bowl, add the water and spread the gelatin. Let it swell for 5 minutes. Set aside.
  2. In a small saucepan over medium heat, gently heat the cream, milk, and sugar along with the vanilla grains and bean. Mix until the sugar has melted in.
  3. Remove from the heat.
  4. Add the gelatin and mix with a whisk until it has completely dissolved.
  5. Strain it.
  6. Pour the mixture into 6 separate serving cups. Let them cool.
  7. Cover with a plastic wrap and put in the fridge for at least 6 hours until the panna cotta has taken form.
  8. If you want to, you can garnish with candied prunes or white wine poached peaches, etc.

***FOOTNOTE FROM NINI*** “I would like to say a special thank you to Amie of Little Lam Paper Co. for her help. I had issues with the recipe of Panna Cotta I found on the internet, and she helped me with the measurements. I wanted to use this Summer Camp opportunity to try out new recipes… but when you go to some unknown places there might be a few bumps, right? Well, I am glad Amie was there to lift me up LOL! Thanks a bunch Amie!”

 

Don’t these recipes from Nini look fantastic? If you want to give one of these recipes a try and earn your WEEK #4 MESS HALL BADGE for TDP’s SUMMER CAMP 2018… come get the details in the forum —> HERE.!


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.

Feature Friday | Laura Passage

Hello everyone, and welcome to another Friday… and another edition of our Feature Friday series! This week, the spotlight is on the super-talented and creative designer (and our very own TDP chief) Laura Passage! This is actually Laura’s fourth feature here on the blog (you can find her previous features from July 2016 HERE… from July 2017 HERE (including a look at her crafty workspace!)… and her Foodie Friday article from February 2018 HERE w/ yummy food ideas/recipes!).

This time around, in order to learn even more about Laura, we asked her to share 5 Things We Might Not Already Know About Her

  1. I’m in my mid-40s and I still drive around (nowadays, in a mini-van, haha!) listening to old-school rap and “classics” like the Beastie Boys. Every once in a while, I’ll suddenly have one of those weird epiphany moments during which I suddenly realize that I’m not in my 20s anymore… and then I think about my own parents (back when I was a kid, driving around listening to music from the 50s)… and I realize how old I am now… and the whole thing is disorienting and shocking. HA!
  2. I’m married to my very best friend in the world, and we’ve known each other for over 25 years. When we first met (at which time I was a freshman in college, and he was a senior)… the very first thing he ever said to me was, “oh, great… we have a freshman with an attitude.” #TrueStory #SoRomantic
  3. I have a super duper big-time coffee addiction …one which has only recently developed (like, literally in the past 5 years or less)… after I spent the first 35-40 years of my life never drinking coffee or caring about it at all). Now, however, in my mid-40s? MUST. HAVE. COFFEE. Every day. Favorite? A mocha.
  4. People are usually surprised to learn that I formerly played women’s semi-professional soccer back in the late-1990s, after graduating from college and completing my college soccer “career.” This was in the days before a true professional women’s league existed in the United States (the WUSA was established a few years later, in 2000).
  5. Along those same lines… most people are surprised to learn that I have no formal training in graphic design. Instead, I first earned my college undergrad degree in psychology… later earned a master’s degree in sports administration… and then went on to work as a college soccer coach for about a decade. During that time, I became a self-taught web designer… a skill which I later transitioned into designing graphics for the scrapbooking industry (both digital, here at The Digital Press… and paper/physical products, through numerous companies such as Echo Park Paper and Carta Bella Paper, etc.).

Fun trivia tidbits, right?

Well, when it comes to Laura’s design work… you likely already know, if you have ever had a chance to work with some of her products, that they have a distinctly paper-ish style and feel, mimicking traditional paper scrapbooking products. I always love the cool stickers that can be found in her kits… the distinctive word art bits… the colorful papers and elements… and her clean-cut, geometric layout templates. Laura also has a giant range of amazing pocket-style cards and templates that are perfect for pocket scrapping, planners, journals, and hybrid projects! Whatever the theme, her kits are always full of surprises and fun to work with.

Here is a sampling of some of my personal favorites from Laura’s shop here at The Digital Press. Believe me, it was really hard to narrow it down to just these few…

And to give you just a glimpse of how versatile these products are, and all the fun ways they can be used… here’s a look at just a few of my favorite projects from the gallery at TDP, which is always full of beauties from Laura’s shop (and you can check out all the different layouts using Laura’s products here in her designer gallery)…

Aren’t those all so great?!

Hopefully, today’s feature article has given you even more insight into Laura’s creative style and her persona. Aren’t you excited about her amazing digital artwork? If so, I have good news — because during her upcoming Feature Week here at The Digital Press, Laura’s entire shop will be marked down 30% OFF all week long (the sale will end at 11:59pm ET on Thurs 7/26). Don’t miss it!

And that’s not all! Laura also has a special Free-with-Purchase offer for you this week, as well! Don’t miss out on this opportunity to stock up on your favorite products from Laura’s shop, and you will get this brand-new (just released today!) full kit — Hole Foods — for FREE with any $10+ purchase in her shop (this week only, though… because again, this offer ends at 11:59pm ET on 7/26).

 

And even better news… guess what’s on the way to Laura’s shop at TDP early next week? It only happens once a year, and you will NOT want to miss it…

 

 

CLICK HERE if you’d like to receive a one-time e-mail to let you know when the big event begins!

 


Profile pic avatar small

About the Author  Shivani Sohal is a donner of many alter-egos. A finance professional by day in busy London, she morphs into a seemingly normal mum of two in the evenings and weekends. She is constantly found with her fingers in too many pies and juggling the metaphorical balls. That is living on the edge for her; aided by the two ankle biters and a darling hubby who define the warm and mushy for her. She is ferociously dedicated to memory keeping — almost immune to any nay-sayers (or equally-disruptive crying children or annoying house fires!); keeping her head down and forging ahead at all times.

Summer Camp 2018 | Mess Hall | WEEK #3

Hi y’all! Can you believe it’s already Week #3 of our Summer Camp here at TDP? July is just flying by! If you haven’t already checked out our lineup of activities for SUMMER CAMP 2018… definitely swing through the forum, grab yourself a badge tracking card and join the fun! We’ve got events, challenges, tutorials, and more lined up throughout the month of July!

With a new week comes an all-new edition of our Mess Hall series… and I’m here to share with you some delicious recipes from Amie of Little Lamm Paper Co.

When I asked Amie, who lives in Fargo, North Dakota, about her three favorite summer recipes… she replied, “It’s hot and yucky in Fargo in July, and I am all about meals that don’t heat up the house!” As such. she has a great (summer-friendly) main dish, side dish, and dessert to share with us this week!

Here is a look at Amie’s dishes…

What’s that yumminess you see up there?

  • Slow-Cooker Pork Carnitas
  • Mexican Grilled Corn
  • Lemon Berry Trifle

 SLOW-COOKER PORK CARNITAS

Amie says she loves these carnitas because you can freeze batches to use for future meals. And since her family doesn’t have taco trucks on every corner here, she needs to make her own. Luckily, it’s super easy!

INGRIEDIENTS NEEDED

  • 1 (3- to 3 1/2-pound) boneless pork butt roast, lightly trimmed and cut into 2-inch chunks
  • 1 small onion, peeled and halved
  • 3 (2-inch) strips orange zest plus 1/2 cup juice
  • 3 (2-inch) strips lime zest plus 2 tablespoons juice
  • 5 garlic cloves, minced
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • Salt and pepper
  • 2 bay leaves
  • 2 Tbsp vegetable oil

INSTRUCTIONS

  1. Combine pork, onion, orange zest and juice, lime zest and juice, garlic, cumin, oregano, 2 1/2 teaspoons salt, 1 1/2 teaspoons pepper, and bay leaves in slow cooker. Cover and cook until fork slips easily in and out of pork, 5 to 7 hours on high or 8 to 10 hours on low
  2. Using slotted spoon, transfer pork from slow cooker to large bowl. Using potato masher, smash pork until coarsely shredded. Strain cooking liquid from slow cooker through fine-mesh strainer set over separate bowl and discard solid.
  3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork to skillet. Whisk cooking liquid to recombine, then add 1 cup to skillet with pork. Cook, stirring occasionally, until liquid has evaporated and pork is evenly browned and crispy in spots, 10 to 15 minutes.
  4. Season with salt and pepper to taste. Transfer pork to serving platter and moisten with 1/4 cup remaining cooking liquid, or more as needed. Serve.

She likes to serve with lime wedges, sliced radishes, avocado, black beans, pickled red onions and her favorite tomatillo salsa.


MEXICAN GRILLED CORN

When describing this recipe, Amie stated, “I take advantage of the grill as much as possible in the summer months. Especially to get a char on vegetables. My 6 year old loves almost any veggie if it’s roasted. But it’s too hot outside to use the oven, so onto the grill it goes!”

INGRIEDIENTS NEEDED

  • Vegetable oil for cooking grate
  • 1/4c. mayonnaise
  • 3 Tbsp chopped cilantro or parsley
  • 3 Tbsp sour cream
  • 1 medium garlic glove minced or pressed
  • 3/4 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp caynnne pepper
  • 4 tsp fresh lime juice
  • 1 oz grated pecorino Romano
  • 4 tsp vegetable oil
  • 1/2 tsp kosher salt
  • 6 large ears of corn

INSTRUCTIONS

  1. Turn all grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
  2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, ¼ teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder; add corn and toss until coated evenly.
  3. Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.

LEMON BERRY TRIFLE

Of course we need a no-bake dessert… and this one is so simple! If you don’t have a trifle dish, you can just use a large bowl. Amie has even seen it done in a lasagna pan before (just with less layers).

INGRIEDIENTS NEEDED

  • 1 – 9×5 inch pound cake (lemon, if available)
  • 2 – 16oz containers of cool whip (or you can use real whipped cream)
  • 1 – 8 oz block cream cheese (softened)
  • 1/2 tsp vanilla extract
  • 1 cup lemon curd
  • 5-6 cups fresh berries, blueberries, raspberries, blackberries, etc.

INSTRUCTIONS

  1. Slice the pound cake into 9 different 1-inch slices. Cut into bite-sized cubes. Set aside.
  2. Make the lemon cheesecake layer: In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until creamy. Add the vanilla extract and lemon curd and beat on medium-high speed until combined. Lastly, beat in half of whipped cream (about 2 cups). Cover and store the remaining whipped cream in the refrigerator.
  3. Assemble: This trifle has 3 layers of pound cake, 3 layers of berries, and 2 layers of the lemon cheesecake mixture. Begin with a base of lemon pound cake cubes. Top with an even layer of fresh berries, then half of the lemon cheesecake mixture. Repeat. Finish with final layer of lemon pound cake cubes followed by a final layer of berries. Spread or pipe remaining whipped cream on top of the trifle.
  4. Refrigerate for at least 2 hours and up to 6 hours. You can refrigerate uncovered for 2-4 hours, but I recommend loosely covering if storing longer than that. The time in the refrigerator gives the flavors a chance to settle and allows the pound cake to soak up some of the lemon cheesecake mixture.
  5. Garnish with extra berries and/or lemon slices and serve cold. Cover and store any leftovers in the refrigerator for up to 2-3 days.

 

My stomach is growling just reading these recipes! So go give these tasty looking recipes a try and earn your WEEK #3 MESS HALL BADGE for the 2018 TDP Summer Camp! Your stomach will thank you!


Robin

About the author  Robin is a member of the creative team here at The Digital Press. A wife of 25 years and a mom of 4 crazy children (3 in college and 1 still at home), she says that her life occurs mostly in the car as she transports said crazy kids to their many, many homeschool activities. When not driving, Robin loves to make her family cringe by pulling out her camera again (and again, and again…).

Feature Friday | Calista’s Stuff

Happy Friday, everyone! It’s time for another edition of our Feature Friday series here on The Digital Press blog. This week, I’m happy to put the spotlight on Meta of Calista’s Stuff! This is Meta’s third feature at TDP (you can find her first feature from May 2017 HERE, and her Foodie Friday post from March 2018 HERE).

In order to learn a little more about Meta, I asked her to share 5 things we might not already know about her…

  1. I super love playing with balloons and bubbles. It’s always great to play with my baby girl with those two things!
  2. I was a French language teacher, a mathematics teacher, and a science teacher, but now I am a proud and happy stay at home mom.
  3. My kitchen is my kingdom, but I think my baby girl will take over it soon. She is always busy in the kitchen and likes to taste every spice and herb.
  4. I am not fashionable at all.
  5. When I started learning Photoshop for the first time it was only to make my photos look pretty 😛 – to brighten the skin, make up touch effects, whiten the teeth, remove acne, etc. Now Photoshop is my tool to work as designer. 

As for Meta’s digital designs… have you taken a peek at the Calista’s Stuff shop here at TDP? It’s full of some really amazing things! Her designs are so versatile, and she puts colors together beautifully. She’s got a great mix of dimensional elements, gorgeous artsy add-on paints, pocket cards, paper packs with unique patterns, and layered design templates, too. Whatever you’re looking for, I’m sure you can find it in her shop.

Here is just a small sampling of the products you’ll find in the Calista’s Stuff shop here at The Digital Press…

And to give you just a bit more inspiration, here are a few fantastic sample projects using Meta’s products…

I hope that you’ve enjoyed learning a little more about Meta of Calista’s Stuff today. To celebrate her week as our Featured Designer at The Digital Press, the entire Calista’s Stuff store will be 30% OFF all week long (sale will end at 11:59pm ET on Thursday 7/19).

In addition, Meta has a special Free-with-Purchase offer for everyone this week! Don’t miss out on this opportunity to stock up on your favorite products from Calista’s Stuff… and you can also snag this fantastic bundle — Real Life — for FREE with any $10+ purchase in her shop (offer will be valid through 11:59pm ET on Thursday 7/19).


BarbaraAbout the Author  Barbara is a member of the creative team here at The Digital Press. She’s married, has two awesome kids (a 21 year old son and an 18 year old daughter) as well as a 10 year old adorable Soft Coated Wheaton Terrier pup. You’d think with all these ages posted here about her family she’d tell you her age but NOPE … not gonna happen! 😉 With her “baby” off to college in a couple months and her son already in college, she and her husband are soon to be empty nesters. It is just so weird how quickly time flies! Wasn’t it just yesterday she was scrapping pictures of babies and toddlers?! Time flies and each stage of life is good!