Sunday, December 26, 2010



2011 is almost here, one more week and 2010 is over. For some people 2010 was a terrible year for others have been amazing. However, Ilovedielines Studio wants to wish you the best for 2011.
Ilovedielines Studio is accepting application for internships and retailers. If you are interested in one of these positions please email at
Also Ilovedielines Studio will change its image and so that includes the shop. (Some designs and items won't be longer available)
P.S Ilovedielines Studio is already designing pretty, cute note pads and beautiful cards for Valentine's Day. I will throwing some discount codes randomly from my twitter account and here, so please follow me if you want to save some extra $$$.

Friday, December 24, 2010


About a week ago, Logan came to me with one of his children’s cookbooks. This particular book was a baking book put out by a flour company. He turned to a page with gingerbread boys and with wide eyes asked when we could make cookies like that. Who could say no to that? Certainly not me!

We usually stick to tradition and make Eric’s recipe for German Cut-Out Cookies during the Holidays (we’ve even made them for Valentine’s Day), but I figured we could do both this year. Nothing wrong with making changes to our traditions. And with that attitude in mind, I decided to make a few changes to a traditional Gingerbread Cookie recipe. I was craving chocolate.

Chocolate gingerbread? Oh yes! These spicy gingerbread cookies have a hint of chocolate and a bit of orange zest. They’re so rich in flavor, but not too rich or different that your kids or traditional gingerbread lovers won’t like them. Because the cookies are so packed with flavor, I kept them simple. No need to add mounds of icing. A quick outline and/or some buttons are all you really need. And of course a mug of milk for dunking.

Oops! This guy lost his head! As you can see, I’m not the best at piping the edges of the cookies, but even though the lines aren’t steady and smooth, I thought this one turned out too cute to not share the photo with you.

Chocolate Gingerbread Cookies


3 1/3 cup all-purpose flour
1/2 cup Scharffen Berger Unsweetened Cocoa Powder
3/4 cup dark brown sugar
3/4 teaspoon baking soda
1 tablespoon cinnamon
1 tablespoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon orange zest
12 tablespoons unsalted butter, soft but still cool and cut into 12 pieces
1 egg, room temperature
3/4 cup molasses
2 ounces Scharffen Berger 62% Cacao Semisweet Chocolate, very finely chopped
optional stir in: 3/4 cup dried cranberries


In the bowl of a stand mixer, using the whisk beater stir together the flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and zest at low speed until combined. Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Add the chopped chocolate and stir to combine. Remove the whisk beater and add the paddle.

Whisk the egg and molasses together. Reduce the speed to low and, with the mixture running, gradually add the molasses mixture. Mix until the dough is moist, then increase the speed to medium and mix until thoroughly combined, about 15 seconds.

Scrape the dough onto a work surface. Divide it in half and wrap in plastic wrap. Refrigerate for an hour, or until firm enough to work with without becoming sticky.

Working with one portion at a time, roll the dough into 1/4 inch thick between two sheets of parchment paper. Repeat with the other half of the dough. Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and freeze until firm, about 15 minutes. Alternatively, refrigerate for 2 hours or overnight.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Remove 1 dough sheet from the freezer and place on a work surface. Peel off the top parchment sheet and gently lay it back in place. Flip the dough, remove the bottom layer and discard.

Cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the baking sheet with a wide, metal spatula and spacing them 3/4 inch apart. Set the scrapes aside for reuse.

Bake cookies at 350 degrees F for 8-12 minutes on the middle rack. Let cool on baking sheet for 2 minutes before transferring to a wire rack. Repeat with remaining dough. Frost as desired, once completely cool.

Courtesy: Good Life Eats

Thursday, December 23, 2010


Hello Followers ,
First at all I want to wish you a Happy Holidays and for the ones who believe in Christmas "Merry Christmas".
I just want to announce the "NOTE PADS" won't be available anymore, starting from January 1st of 2011. Ilovedielines Studio is designing new kinds of Note Pads where you can take full advantage of it (Always thinking on customer on how facilitating writing down their notes)
The good news is.....You would receive these beautiful note pads (2 note pads) for FREE in any order as long as your shipping payment is 2.00usd and up. When this start? This start January 1st of 2011. Those are already packaged in a cello bag and with the new Ilovedielines Studio label.
We have hundreds of these beautiful Note Pads from 2010 design and layout (and I'm still making more). I'm not sure if it last the whole year but I will try my best to have enough for everyone.
Please see picture below

From now and on all your order, outside of the parcel envelope (in other words in the shipping envelope) will be stuck the Ilovedielines Studio label, so you would be able to recognize right away that the package come from us Ilovedielines Studio.

Wednesday, December 15, 2010


I know I haven't posted anything since Thanksgiving day. But it is because I have been very busy with Etsy. I'm very happy for all your support.
On Black Friday and Cyber Monday we had an offer with 15% discount + free shipping (only for existing customer and people who wanted to be in the emailing list) It was a huge boom and I really want to thanks for that. Cheers!!!
Just letting you know 4 times in a year we are having a free shipping season. Please if you want to be inform of it, please let me know by email
For this Christmas season we have introduced to our shop "address labels" which it has been a great success and once again thanks to my dear clients!
Here I'm leaving with the Christmas season design of Ilovedielines Studio.
Have a wonderful Christmas Season!!!
Remember the best of Christmas Season is to be reunite with family and celebrate it together regardless of money and gifts!
P.S. In my next posting you will see what we have been doing days ago in Peru (in Ayacucho) for Christmas


We also have address label to go with your beautiful cards :D