Category Archives: How-To/Tutorials

HOW-TO: DIY Wedding Thank You Cards “From the Heart”

First comes love, then comes marriage… then comes the sending of “thank you” cards for all the lovely wedding gifts!

DIY weddings are increasingly popular, especially now that the Pinterest craze is catching on.

Just in time for June wedding season, this tutorial will show you how to make do-it-yourself “thank you” cards using recycled wrapping paper from your wedding gifts. And this card includes a little something extra… a heart-shaped pendant inside, a little return gift to say “thank you from the heart.”

Not just for weddings, these “thank you” cards can be designed to fit any occasion – birthdays, anniversaries, or just because.

If you don’t want to make them yourself, you can buy these “thank you” cards pre-made from my Etsy shop, available in singles or packs of four. Designs vary with availability, and can be personalized for a little extra.

Collect Wrapping Paper
First, collect the wrapping paper you want to use. Any kind of wrapping paper will work, but I prefer to use tissue paper. It clings nicely to cardstock, making it look like a printed card. 

For an extra personal touch on your wedding gift thank you cards, reuse the wrapping paper wedding gifts. Your recipient will love it – obviously, because they picked out the paper to begin with! Be sure to unwrap your gifts carefully if you plan to do this.

To smooth out really wrinkled wrapping paper, place the sheet between two sheets of parchment paper, and press with an iron on low setting.

Adhere to Card Stock
Gather the card stock you are going to use. You can use any kind of heavy paper, as long as it’s thick enough to be rigid, and light enough to fold. Large, blank index cards are good, or business card stock from an office supply store. 

Place a few sheets of the card stock on a protective surface, and lightly mist with spray adhesive.

I find it’s best to do a few sheets at a time, so you can smooth out the wrinkles while the adhesive is still somewhat tacky.

 

Carefully lay each piece of card stock adhesive-side down onto the back side of the wrapping paper.Flip the card over so the wrapping paper is on the top, and smooth out the wrinkles.Use a brayer (roller), or a bone folding and scoring tool, or both. Work in firm, even strokes, from the center to the outside edges. 

Don’t worry if you don’t get all the wrinkles out. Get as many as you can, you can take care of smaller wrinkles later, after the cards are cut.

Smooth Out the Wrinkles
I prefer to use the bone tool to smooth out the most stubborn wrinkles. Tissue paper looks like it is printed right onto the card stock.Smaller pieces of card stock, like index cards, are a bit easier to smooth out. 

The type of spray adhesive you use will also affect how well the paper smooths out. Adhesive with an extended drying time, or repositionable adhesive for scrapbooking, will give the best results.

 

Trim Cards
Trim your cards down to size. Cards should be 5″ wide and 2.5″ tall. Click here to download a template.Bonus: he leftover trimmings can be cut into matching gift tags, or may be used for other paper projects.
After your cards are trimmed, use the bone tool to smooth out any remaining wrinkles, again moving from the center toward the outside edges.Fold the cards in half, using the bone tool to sharpen the crease. 

 

Stamp ‘Em Up!
Using your favorite “thank you” rubber stamp, and a matching ink color, stamp the image onto the front of your cards and let dry.I bought these adorable stamps from the Etsy store Creatiate. I love how they put hearts inside the letters!

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Cherry Kiss Mice! Cute Food for the Holidays

Baking and making is my favorite part of the holiday season. I love to give home baked treats for gifts. Nothing brings an expression of joy like homemade food… even more when the food is cute, like this:

Along with the usual spread of traditional cookies, Aunt Hattie’s Date Nut Bars (a 150+ year old recipe), and whatever else I feel like making, we’ll throw in some fun foods like ice cream cones, and the chocolate covered cherry mice pictured above.

Everyone makes a fuss over these cherry mice each year, so we always make them. They’re a cute and affordable gift to make up in a pinch; or you can whip up a quick batch to bring into the company party or carry-in, these mice are a guaranteed conversation starter. They’re fun and easy to make, and the kids can help!

Collect the following:

  • One or more jars of Maraschino Cherries – make sure you get the ones with stems.
  • Melting chocolate or candy coating, and a melting container
  • Hersheys Kisses or Hugs
  • Plain M&Ms (alternate: sliced almond slivers)
  • Small tube of decorating gel
  • Waxed paper and a cookie sheet to set them on

You can use chocolate or white candy for dipping. I think the mice look cuter with the white chocolate Hersheys Hugs, if you can find them. This year, we could only find regular Kisses so we used brown chocolate for dipping.

Melt a few squares of the candy coating or bakers chocolate according to directions on the package. Start small, you can always add more; but be sure your melted candy is deep enough to dip the cherries.

 

Dip a Maraschino Cherry into the melted chocolate, leaving the stem exposed.

Pull the cherry out of the melted chocolate, and push an unwrapped Hershey’s Kiss onto the end opposite the stem, into the soft chocolate.

Lay flat onto waxed paper, making sure the cherry and the Hershey’s Kiss stay together. Add two M&M candies for the ears. You can also use sliced almond slivers, but I think the M&Ms are more fun, they look like little cartoon Christmas mice.

You can see where this is going… allow them to sit for a few minutes while the chocolate hardens.

Last step, add eyes and a nose using a small tube of decorating gel. You can also use melted white chocolate and a toothpick, if y0u want something that dries hard and doesn’t rub off as easily, or candy sprinkles, or whatever your creativity inspires you to use. Have fun with it!

Our tray of chocolate covered cherry mice is ready to go in the fridge. Chill until they’re ready to eat or be gifted; put in a covered container if they will be stored for more than a day.

While we’ve got the chocolate candy melted, and half a bag of M&Ms left over, we’ll break out a bag of Bugle  corn snacks and make up some ice cream cones – another holiday favorite with the friends and family (thanks, Mom, for the idea).

No tutorial needed on this one, just dip, top and eat. But I get requests all the time for the “recipe.” If you want a how-to, please leave me a comment here, and I’ll pull one together before Christmas.

Enjoy!

Yummy Lemon Sorbet

When life hands you lemons, grab a cup of sugar and make Lemon Sorbet!

Not long after we moved to California, we started getting sackfuls of free lemons from a friend with a tree.  Fresh California Lemons

He’d give us a few oranges, too, but said nobody wanted the lemons. What?! Bring ’em on! I love lemons. I love to look at them. So pretty! And so yummy. I love lemonade, and lemon bars and lemon cookies. I love to scrub out the sink with a half lemon dipped in baking soda. A lemon wedge floating in a cocktail. And a bite of lemon sorbet on a hot summer day, mmmm….

Lemon Sorbet Recipe

Ingredients
1 cup sugar
1 cup water
1 cup freshly squeezed juice (about 3-4 lemons)
2 teaspoons fine grated lemon zest

In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool completely. You can stick in the fridge or freezer to speed up the cooling (but don’ t let it freeze!) Mix in the lemon juice and zest into the cooled simple syrup.

If you have an ice cream maker, freeze according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid (hint: I like to add 2 Tbsp. of rum or vodka to the mixture before freezing, to keep from freezing completely solid).

Remove semi-frozen mix from the freezer ; let it stand for a while to soften slightly if it’s frozen too hard. Process in a blender or food processor until smooth. Pour into an airtight container and freeze until ready to serve. Scoop out and enjoy!

Lemon Sorbet