Matchbox Shrines

I love making art out of found objects. There is nothing so satisfying as taking something that is not worth anything and turning it into something beautiful or fun. Lately I have been making little shrines out of matchboxes. You can get a package of ten matchboxes at Wally World for less than a dollar. Add a little paper, glue and paint and make something more than the sum of its parts.   

These are fun to make for your friends- you can put a pair of earrings or some candies in one for a sweet little gift. I like to make them wearable, because that is how I roll:

You can add a pin or a even make a necklace:

I used old earrings and added broken jewelry pieces to this one.

Another fun application is to make a wallet sized picture frame:

More fun:

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Bake - It - Forward!

This is a great gift idea for any holiday.  It is a Bake It Forward plate!  I found this great idea at http://www.infarrantlycreative.blogspot.com   What you do is you make this plate, add goodies and give it away.  When the recipient finishes the goodies there is poem underneath telling them to do the same and “Bake-It-Forward.”  How fun is that?!?!



Supplies:
Plate ( Goodwill for $.25-$1.00)
Envirotex Lite (Michaels, Hobby Lobby, Amazon) $7-$10 on sale
Mod Podge (any craft store) $2
Foam brush $.20
Scrapbook Paper $.25
Bake it Forward Poem

1.  Open the poem (right click on the link to save it to your desktop) and size it so that it will fit on your plate.  Print it on scrapbook paper of your choice.
 
2.  Next cut the paper down to the size of the plate.  The first one I did happened to be a 6” square so that was easy.  If you have a circle plate you will have to use a compass or a circle cutter to cut out the paper.


 3.  Using a foam brush and Mod Podge (any sheen will do) spread a thin, even coat of decoupage glue onto the back of the paper.


4.  Press the poem into the plate and burnish (press really hard) the paper making sure there are no air bubbles.  Let it dry.

5.  Put two coats of Mod Podge on it (drying in between coats).  It is really important that you seal the entire piece of paper.  If you don’t the resin will seep through and darken spots on the paper and it won’t look as nice.  Note: If you see bubbles form put some Mod Podge on your finger and press it out.


 6.  Once the Mod Podge is dry prepare your resin ACCORDING TO THE MANUFACTURER’S INSTRUCTIONS.  That is very important – believe me!  Make sure you use a container and spoon that you can throw away.


7.  Pour the resin onto the poem.  It is self-leveling so it should spread to the sides by itself.  If it doesn’t - use a plastic utensil to spread it.


8.  Let it sit for 5 minutes.  At that time all the air bubbles will rise to the surface.

9. Take a long lighter and wave the flame over the top (touching the resin slightly) and the bubbles will disappear.  I usually babysit the resin for 30 minutes and use the lighter once more if necessary to get all the bubbles out.

10.  Let it dry overnight.  Meanwhile, bake your signature dessert and think of who you can give a sweet blessing to.  In the morning the resin will have cured.  Make sure you only hand wash this plate.  Now add some yummers and give it away.


   If you have none of the supplies on hand you could purchase about 5-7 plates and have enough of the resin to do all of them.  So it should cost you no more than $3 a plate. 
 
  With Easter coming up, this would be a great time to bake some spring cookies and "Bake - It - Forward"!

A gift for the person who has everything...something HANDMADE from you!!!

 My daughter is dating a rich guy.  I know, I should be happy right?  He is only rich because his parents are rich and this is the problem!  My daughter wanted to give her boyfriend's mom a Christmas gift that was something she couldn't just go out and buy.  Of course it had to be perfect and nice enough for someone who thinks money is no object.  No pressure right.  She wanted me to make a set of handmade note cards just for her.  My heart dropped.  Yes I can make some beautiful cards for friends and family that love me and I will never know if they hate them and are just humoring me.  I did not want to be the one to disappoint my daughter and embarrass her for the rest of her teenage years.  Who was I to ruin her for life because I was so full of myself to think someone I did not know would like a gift I made.  (And she really scares me!)  So, I let my daughter pick out the papers and had her help me each step of the way by her approvals.  In the end, I figured that if she was willing to give the gift, she was willing to take the heat.  Her boyfriend's mom loved the gift and wants me to find a way to sell my cards so she can purchase more.  I guess you never really know unless you take that scary first step.


 
 

 

 

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FAST and EASY candies!

 At this time of year, If I can find a gift that is FAST, EASY, and looks fantastic, sign me up for a dozen!!  On the Better Homes and Gardens website I found these wonderful candy recipes that you can make.  They look like a million bucks but are so easy that your kids can help make them.  These would make great teacher or neighbor gifts or just have a bunch around for when unexpected guests arrive at your door.  I know I will be adding these to my Christmas to do list this year!

Peanut Butter Balls

Makes: about 30 pieces

Start to Finish: 1 hour

  Ingredients

• 1/2  cup peanut butter
• 3  tablespoons butter, softened
• 1  cup sifted powdered sugar
• 8  ounces chocolate-flavored candy coating

Directions

1. In a mixing bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. Shape into 1-inch balls; place on waxed paper. Let stand until dry (about 20 minutes).
2. Chop candy coating. Place in a heavy saucepan, cook and stir over low heat until melted and smooth. Cool slightly. Dip balls, one at a time, into coating. Let excess coating drip off peanut butter balls. Place on waxed paper; let stand until coating is firm. Store tightly covered in refrigerator. Makes about 30 pieces.
3. Make-Ahead Tip: Prepare candy as above. Store as directed for up to 2 weeks.

Double-Dipped Caramels

Makes: 48 caramels

Prep: 30 minutes
Stand: 30 minutes

Ingredients

• 12  ounces chocolate-flavor candy coating, cut up
• 2  cups finely chopped pistachio nuts or one 10-ounce package almond brickle pieces, crushed
• 1  14-ounce package vanilla caramels (about 48 caramels), unwrapped

Directions

1. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. Remove from heat.
2. Place nuts or brickle pieces in a bowl. Dip one caramel into coating; turn to coat. With a fork, lift caramel out, drawing fork across rim of pan to remove excess coating. Place dipped caramels in nuts, turning to coat. (Or, dip a caramel halfway into coating. Place dipped caramel into nuts, turning to coat.) Transfer caramel to a waxed-paper-lined baking sheet. Repeat with remaining caramels. Let stand 30 minutes or until firm. Store tightly covered up to 1 week. Makes 48 caramels.

Peppermint Sticks

Prep: 20 minutes
Stand: about 30 minutes

Ingredients

• 4  oz. bittersweet or semisweet chocolate, chopped
• 1  tsp. shortening
• 2/3  cup pecans or your favorite nuts, chopped
• 16  3- to 4-inch soft peppermint sticks

Directions

1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.
2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.

Candy Cane Bark

Prep: 25 minutes
Chill: 30 minutes

  Ingredients

• 6  ounces chopped chocolate-flavor candy coating
• 3  ounces chopped milk chocolate bar
• 6  ounces chopped vanilla-flavor candy coating
• 3  ounces chopped white chocolate baking squares
• 1/4  cup crushed peppermint candy canes

Directions

1. Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.
2. In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.
3. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.
4. Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.
To Store: Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.

Candy-Box Caramels

Prep: 40 min.
Stand: 1 hr.

 

Ingredients

• 12  ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
• 1  cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
• 48  short plastic or wooden skewers (optional)
• 1  14-ounce package vanilla caramels (about 48), unwrapped
• 2  ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)

Directions

1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.
2. Place toffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.
3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.
4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.

Double-Dipped Dominoes

Makes: 24

Prep: 20 min.
Chill: 10 min.
Stand: 30 min.

 

Ingredients

• 6  ounces semisweet chocolate squares or pieces
• 2  tablespoons shortening
• 12  graham cracker squares, halved
• 6  ounces white chocolate baking squares with cocoa butter or white baking pieces
•   Small white candies
•   Miniature semisweet chocolate pieces

Directions

1. In a microwave-safe 2-cup glass measure, place the 6 ounces semisweet chocolate and 1 tablespoon shortening. Microwave chocolate mixture on 100 percent power (high) for 1-1/2 to 2 minutes or just until melted, stirring every 30 seconds.
2. Dip half of each halved cracker in the melted chocolate; use a small spatula to smooth out chocolate, if necessary. Place cracker on a cookie sheet lined with waxed paper. If desired, while chocolate is still soft, lightly press small white candies into chocolate to resemble dots on dominoes. Chill crackers for 10 minutes or until set.
3. In another microwave-safe 2-cup glass measure, place the white chocolate and remaining 1 tablespoon shortening. Microwave chocolate mixture on 100 percent power (high) for 1-1/2 to 2 minutes or just until melted, stirring every 30 seconds.
4. Dip plain half of each cracker in melted white chocolate. Place on a cookie sheet with waxed paper. If desired, while chocolate is still soft, press miniature semisweet chocolate pieces into white chocolate to resemble dots on dominoes. Let crackers stand until set. Makes 24 cookies.
TO STORE: Layer crackers between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.

Marshmallow Truffles

Makes: about 40 truffles

Prep: 1 hr.
Chill: 1 hr.
Freeze: 20 min.
Stand: 15 min.

Ingredients

• 1  7-ounce jar marshmallow creme
• 1/3  cup butter, softened
• 1/4  teaspoon almond extract or vanilla*
• 1/4  teaspoon salt
• 3  cups powdered sugar
•   Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries
•   Powdered sugar
• 8  ounces semisweet chocolate squares, chopped**
• 1  tablespoon shortening
•   Finely chopped toasted nuts, toasted coconut, or candy sprinkles
•   White baking chocolate, melted

Directions

1. Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.
2. Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.
3. Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.
4. Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. Makes about 40 truffles.
*Test Kitchen Tip: If you prefer, omit the almond extract or vanilla and add 1 tablespoon desired flavored liqueur (such as raspberry or orange) to the marshmallow mixture; increase the 3 cups powdered sugar to 3-1/4 cups.
**Test Kitchen Tip: You may use 8 ounces vanilla-flavor candy coating instead of (or in addition to) the semisweet chocolate. If using both, in separate small saucepans, combine the candy coating or semisweet chocolate with the shortening; melt, dip, and decorate truffles as directed. (You will have leftover melted candy coating and chocolate, but use 8 ounces of each so you get enough depth to dip truffles.) If desired, drizzle white-coated truffles with melted semisweet chocolate.
TO STORE:Layer truffles between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

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Bon Appetite!!!

 I found the cutest gift for any occasion!  

It is a kitchen blackboard and recipe holder .

 

http://www.splitcoaststampers.com/gallery/member.php?uid=37120

The black board is covered in scrapbook paper with a cutout of a chef. (Stamp can be found at STAMPIN' UP)  The recipe holder is a big wooden clothes pin also covered in scrapbook paper.  This would be a great gift to give with a family recipe cookbook or with some yummy recipes you have found that you would be willing to share.  (Keep some secret of course!)  Here are a few more that I found...

http://www.splitcoaststampers.com/gallery/member.php?uid=71262

http://www.splitcoaststampers.com/gallery/member.php?uid=23531

Bon Appetite!

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Thanksgiving gifts

 Thanksgiving is right around the corner and I found some cute Thanksgiving gifts that you can hand out to friends or family that come for dinner or show up unexpectedly at your door.

These cute Turkey Truffles are from The Swiss Colony.  I thought they would be easy to make yourself with some store bought truffles, candy corn, and tube frosting.

www.findgift.com/Gift-Shops/streid-3281/

 I made these little Thanksgiving Blessing Mixes last year.  They were a big hit!  I was able to make a lot of them in a short amount of time.  

These are the least expensive gift I made.  Who doesn't like curling up with a warm cup of cider on a cold November night?  Enjoy!

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