Here is a picture of everything I had left: You can see I stamped all of my images for the layouts within a 4 1/2 x 4 1/2 square leaving a large piece of cardstock leftover.
Cutting dimensions for card bases: top right measurement - 4 3/4 x 6; bottom left measurement - 5 1/2 x 8 1/2; bottom right measurement 3 x 6
After cutting and cards are folded:
Card #1 - Time to Celebrate (4 1/4 x 5 1/2)
Use Chocolate ink and stamp the flourish in the upper right corner. Use the chocolate ink and sponge dauber to ink the edges of the paper before adhering to card base.
Attach the 5 1/2 strip of polka dot to bottom of card (This is the 4th piece from the left in picture above - showing the striped side). Attach the 4" piece (3rd piece from the left in picture above) just above the polka dot piece.
Using Creme Brulee' ink and a sponge dauber, ink the irresistible chipboard die-cut shown above.
Ink the "time to'' stamp with chocolate ink wipe off the ink from the frame around the phrase. Stamp onto the Smoothie piece.
Use Chocolate ink and stamp 'celebrate' onto the chipboard die-cut.
Tie the leftover ribbon into a knot, trim edges and attach to corner of chipboard die-cut with a glue dot.
Add Mocha adhesvive gems as desired.
Card #2 - Follow Your Dreams (4 3/4 x 3)
Use Chocolate ink and the 'stitch' stamp to stamp the top and bottom edge of card base.
Use Chocolate ink and stamp the phrase 'follow your' just under the stitch in the upper left corner.
Cut the longer diamond paper to 4 3/4 width and attach to the card base about 1 " from top of card.
Use Chocolate ink and stamps 'dreams' in the lower bottom right just above the stitch.
Use Olive ink and sponge to ink the chipboard arrow. Attach the arrow just under 'your' pointing down to 'dreams'
Use Creme Brulee' and sponge to ink the chipboard tab. Attach the tab to the left just under the diamond paper.
Stamp the small Fleur delis with Cream Brulee' ink and trim. Use a sponge dauber and Chocolate ink to sponge the edges. Attach to top of the arrow and add a Mocha adhesive gem.
Card #3 - Happy Day (3 x 3)
Cut a piece of polka dot paper to 3" (from the long strip - pictured at the far right above)
Attach to top of the 3x3 card.
Use leftover Colonial White Cardstock and stamp the following:
Creme Brulee' ink, stamp the 'happy day' ticket and 2 flags.
Chocolate ink - stamp one flag.
Smoothie ink and 2nd generation stamping - stamp 2 flags.
Trim all pieces and sponge edges with Chocolate ink
Use Chocolate ink and sponge to ink the small circle Irresistible chipboard die-cut.
Attach the ticket to top of the polka dot paper. Add circle chipboard die-cut to top corner of ticket and add a Mocha adhesive gem.
Attach the flags with a glue dot and add a Mocha adhesive gems in between each flag.
I STILL had some pieces of the pattern paper left and one irresistible tab! I hope you enjoyed my little card tutorial and try it out with your leftover scraps!