CAPTURED MOMENTS BLOG

Captured Moments is just bursting with talented scrappers, everywhere you look. We are lucky to have these amazing and talented people develop classes to offer at our store (and now on our blog!). We would like to thank Lindsay Renz for creating this beautiful Basic Grey Chocolate chip Board Album using the Eva line as a class for our customers. Lindsay is an awesome scrapbooker and a great instructor as well. Her classes are always well planned, and extremely complete. It’s fun to leave a class with a completed project in hand!

Basic Grey's Chocolate Chip Board Album with Eva

Lindsay hand-picked the materials for this class. Check it out!

Here is the Album, Basic Grey's Eclectic Chocolate Chip Board Book

Lindsay selected Basic Grey's Eva (6x6 Paper Pad)

Here are the complete step by step instructions for this beautiful book. You can purchase the complete kit from Captured Moments’ On-Line Store, but you can also follow these instructions to create your own book with your own paper choice. Happy Scrapping!

Materials:
Chocolate Chip Board Book kit
6×6 paper pad (Basic Grey “Eva” collection)
Glazed Brads (Basic Grey “Eva” collection)
Fibers (Basic Grey)
Chip Board (one 5 ½ x5 ½ piece)
Self-adhesive CD pocket
Circle Cutter (Creative Memories)
Diamond Glaze
Pop Dots
Dark brown ink (for edging)
Scallop Edge Punch (Stampin’ Up)
Hole punch or Crop-a-dile
Razor blade
Files or sand paper
Cutting Mat

Directions:
Pages 1 and 2
1) Use the chipboard as a guide to cut out the paper. Either 1) cut the paper using the razor blade as a guide or 2) trace chipboard with a pencil and cut out.
2) Ink edges
3) Apply diamond glaze to the piece (avoid outer edges).
4) Place the cut out on the chipboard, back slightly from the outer edge (ensure that some of the outer edge of the chip board shows (you will have paper hanging over the edges).
5) Use the file to remove extra paper and ink edges.
6) Punch the holes for the rings.
7) Use the same instructions for page 1 & page 2.

Chocolate Chip Board Album, Front side of first page, a scalloped half page

Chocolate Chip Board Album, Back side of first page, scalloped half page

Page 3
1) Cut a piece of 1 x 6 inch paper. Trace or razor cut the scallop edge.
2) Punch out the circles inside the scallop.
3) Apply the color side of the paper backwards (so the color shows through on the front page).
4) Cut a piece of paper (2×6). Use the scallop punch along one long side. Ink edges.
5) Adhere to the outside (spine) edge of the page using diamond glaze. Punch holes for the rings.

Chocolate Chip Board Album, Front of Page 3, straight scalloped edge

Page 4
1) Cut a piece of paper 3 ¼ x 6. Trace or razor the edge.
2) Ink edges.
3) Use diamond glaze to adhere the paper.
4) Punch holes and file paper edges down. Ink edges.

Chocolate Chip Board Album, Page 4, back

Page 5
1) Pop out the squares. Cut out paper (~1 ¼ square)—cover the squares (file as needed)
2) Ink edges and set aside.
3) Cut a piece of paper to 3×6. Ink edges and adhere about ¾-inch from the spine.
4) Cut a piece of paper to 2×5 ½. Adhere to the back of the page (so paper shows through the squares).

Chocolate Chip Board Album, Page 5, windowed addition

Page 6
1) Cut a piece of paper to 2 ½ x 6. Ink edges.
2) Adhere to the page approximately 1 ½ inches from the spine.
3) Cut a piece of paper to 3 ½ x 6. Use the scallop boarder punch along 1 long side. Ink edges.
4) Adhere to the outside edge (the scallop will cover one side of the first piece of paper.
5) Adhere one of the squares from page 5 to the bottom outside corner with pop dots.

Chocolate Chip Board Album, Page 6

Page 7
1) Use the 2 ½ circle cutter to cut out a circle that measures just under 5 inches.
2) Cut out the inside circle. Set aside.
3) Ink edges and adhere to the page.

Chocolate Chip Board Album, Page 7, fun with circles!

Page 8
1) Trace or razor the edge of the paper around the circle.
2) Use file to remove excess.
3) Ink edges.
4) Punch holes for rings.

Chocolate Chip Board Album, Page 8

Page 9 & 10
1) Cut 1 piece of paper to 3×6. Trace or razor the edge.
2) Adhere to the page (bottom tag).
3) Use files to remove excess paper and punch holes for rings. Ink edges.
4) Repeat with a second piece of paper for the top tag.
5) Punch holes for rings (and for fiber).
6) Repeat steps 1-5 for the back page.
7) Cut the extra circle from page 7 in half. Ink edges.
Insert a brad on the top of the circle (middle of the rounded section).
9) Repeat steps 7-8 above for the back page.
10) Attach the half circle over the division between the tags (centered between the middle two rings—your brad should be fall between the two tags).
11) Insert fibers into the tag holes (outside holes). Push brad through each.
12) Use pop dots to adhere the remaining squares from page 5 over the back of the tag holes.

Chocolate Chip Board Album Page 9, split tags

Chocolate Chip Board Album, Page 10, split tags, back

Page 16
1) Cut a piece of paper. Insert brads along outside edge (5 brads total).

2) Adhere paper to the page.

3) File as needed. Ink edges.
4) Punch holes for rings.

Chocolate Chip Board Album, Page 16

Page 17 & 18
1) Trace or razor the page.
2) Insert brads in the outside corners.
3) Adhere to the page. File as needed.
4) Punch holes for rings and ink edges.
5) Repeat steps 1-4 above for page 18.

Chocolate Chip Board Album, Page 17

Chocolate Chip Board Album, Page 18

Tags
1) Trace or razor the tags.
2) Adhere, punch holes and file as needed.
3) Ink edges and hang tags on the chain provided.

Chocolate Chip Board Album, Tags, Scrapped up!

Flowers
1) Punch flowers using your scraps (I used 2 solid and 1 patterned for each).
2) Ink edges.
3) Use a paper piercer to insert a brad. Spread flowers. Use a pop dot to adhere as follows:
a. Top of page 4
b. Inside bottom of page 9
c. Outside bottom of page 15
d. Outside bottom of page 17
Assembly
1) Assemble book in the order above using rings.
2) Attach tag chain in the top ring.
3) Tie fibers to the rings.

For more complete Album kits and other great scrapbooking ideas, visit the Captured Moments, on-line store.