Thanks to everyone who came to my open-house, it has just put a big smile on my face ever since. I will definiately be doing this again next year! If you couldn't make it, please know that you were missed!
But in the meantime, I can share a bit of our fun with you today with a tutorial on our make-and-take and a recipe as well!
I love this little chocolate purse, just perfect for those yummy Ghirardelli squares
(which happen to be $3 off at Costco until the 16th!). Quick & Easy! We came
up with all sorts of ways to use it. Tuck a ziplock bag with a dozen of these in your purse, ready for RAK (random acts of kindness). Send another dozen with your child to school so they can RAK away too!
Gift card holders (it peeks out about 1/8" on either end, which is fine, but you
could add 1/4" to the width if it bugs you.
Gift box toppers
Advent calendar (velcro these to a board and place numbers on each one
...the list goes on, so make a bunch!
1. Cut a 4 1/4" x 3" piece of cardstock. Fold in half so it measures 2 1/8" x 3". This is your base.
2. Cut a 2" x 3" piece of patterned paper. Adhere to front of folded piece, flush with bottom (fold part). You will see a small bit of base showing. I did this to optimize my paper.
3. Cut a 3 1/2" x 1 1/4" solid piece of cardstock. Adhere down center of base, flush with top of patterned piece and folded to back of base.
4. Die-cut (or use template below) ornament from cardstock. Fold in half. (hole towards tip of ornament). Fold half with hole one more time about 1/4" from first fold. This will give a small section to fit chocolate square.
5. Adhere bottom section of ornament to back of base (half without hole).
6. Punch out some flowers with coordinating paper and insert a decorative brad. Insert into hole of flap and secure.
7. Tie ribbon around top of flap.
8. Print out sentiment, trim and adhere to inside of purse.
Ghirardelli square inside purse, close and then place a small piece of
thin-profile Velcro (either Tombow Fastener tabs/Joanns or the sewing section
at Walmart) behind flower/flap. Close
and rub a little to activate adhesive.
Be careful when you open it for the first time.
Peppermint Melt-awaysI love making these for Christmas. A lot of what we (I really should say my husband makes) make is the color brown (fudge, toffee, caramels etc...), so this is a nice splash of color on our cookie/treat tray.
Another quick & easy because that is pretty much all I do when it comes to baking.
*one batch makes about 40 cookies
Combine 1/2 cup powdered sugar, 1 cup softened butter and 1/2 tsp peppermint extract in mixing bowl. Whip until light and fluffy (about 1-2 minutes)
Reduce speed to low and add 1 1/4 cups all-purpose flour and 1/2 cup cornstarch. Mix well (1-2 minutes). cover and refridgerate for 1 hour.
Use a 1" scoop and place those on a un-greased cookie sheet. Bake at 350 F for approx. 15 (look for just a slight browning along bottom).
Let cool 1 minute on sheet and carefully remove to cooling rack (they are delicate while warm)
Make glaze by mixing 1 1/2 cups powdered sugar, 2 Tbsp soft butter, 1-2 Tbsp milk, 1/2 tsp peppermint extract and 2-3 drops red food coloring until glaze is pink, is easy to pipe but holds it's shape. Practice a bit and add more sugar (or milk) to desired consistency. Drizzle over cooled cookies and sprinkle with crushed peppermint candies right away so they will stick.
Thanks again ladies for all those wonderful smiles that brighten my life every month, I'm a very lucky teacher!