DIY Flip Book

This is a project I made to help me with anxiety and panic attacks. Some of you may be familiar with that bag of worms but most probably not. Its something I deal with from time to time and so much of it is rooted in negative thinking. When things get rough for me I like to put positive affirmations up all over my house to remind me to hang in there and to reprogram my negative thoughts with positive ones. Sounds silly but it works for me. However, when things get better I throw them all away. The next time I need them, I find myself having to look them all up again online. This got me thinking of a more permanent solution so that I could have all of my favorite quotes and affirmations where I see them often and easily accessible.


I came up with the idea of making a flip book. This now sits on my nightstand where its the first thing I see when I wake up in the morning. The cool thing with this concept is you can replace what I have used it for with your own favorite quotes, scriptures, calendars, recipes, family pictures, Halloween or Christmas mini albums or whatever you want.

Here is an example of one of my favorite positive affirmations.

A lot of my anxiety stems from me worrying about my anxiety flaring up in public and how that will effect what others think of me. I have to remind myself that it doesn't matter if people think I am weird because I get panic attacks. It only matters what I think of me and I have to remind myself that I love and respect myself the way I am even with my anxiety no matter what anyone else thinks.


This particular page has a little bit of symbolism on it. The handwriting (ok traced handwriting hehe) and the crackled paper are to remind me that I don't have to be perfect to be beautiful. The number one in the corner is to remind me to put myself and my happiness first.

This was REALLY easy to make for anyone interested in doing their own. I'm keeping mine simple because I don't want it to get too big. My supplies for just the flipbook all came from my local Hobby Lobby or home and were:

2, 8X8 pieces of thick cardboard from the back of a sketchbook
1, 12X12 and 1, 8.5 X 11 piece of cream cardstock paper
1 8X8 piece of patterned scrapbook paper
Tim Holtz grungeboard book (This will be for the different sections) I will use a thinner grungeboard paper for the individual affirmations so the book isn't so thick.
Photo splitz and a gluestick

I used the tutorial found here to make my blank flip book. It took me maybe an hour and cost less than $15.00 (Can be cheaper using coupons).

The stand looks like this from the side:

I'm really excited about this because its so easy and customizable to whatever you want.

Here are a couple other similar ideas using rolodexes:

Enjoy!

If you enjoyed this post Subscribe to One of a Kind Gifts here!

Shamrock Shake

Brought to you By Skip to My Lou

Copycat McDonald's Shamrock Shake

2 cups vanilla ice cream
1 cup milk
8 drops green food coloring
1/8 teaspoon mint extract ( or amount for desired flavor)
Blend well and enjoy!

Green Candy Shamrocks

Green shamrocks are made by melting green candy coating and placing melted candy  in a candy mold. Once hardened,  pop candies out and garnish your St. Patty's Day treats.

If you enjoyed this post Subscribe to One of a Kind Gifts here!

St. Patrick's Day Recipe- Irish Soda Bread

Irish Soda Bread

 Brought to you By Crap I've Made

 

3 c flour
1/4 c sugar
1 Tbsp baking powder
1/2 tsp soda
1/2 tsp salt
1 1/2 c buttermilk
1 1/2 c raisins

Combine all dry ingredients. Stir in buttermilk to make a soft dough. Knead on lightly floured surface 5 minutes while adding raisins. Pat to flatten into a 9" round 1 1/2" think loaf. Place on greased pan. Cut a cross 1/2" deep and gently open with finger tips. Glaze with egg white if desired. Bake 40-45 minutes at 350 degrees. Tap on bottom to see if done. Should be a dull thud. (I use my Kitchenaid for all of the mixing/kneading.)

  Hope you have a great Lucky Day!

If you enjoyed this post Subscribe to One of a Kind Gifts here!

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.

If you enjoyed this post Subscribe to One of a Kind Gifts here!

Heirloom Family Cookbook

Aimee already posted about making a family recipe book. But I found this great article I wanted to share.

Create an Heirloom Family Cookbook
Authors: Rondi Hillstrom Davis and Janell Sewall Oakes

photo from eHow

Two of my most prized possessions are my mother's old cookbook and my grandmother's recipe box. I love thumbing through the tattered cards and reminiscing. I learned to cook, side by side, with my grandmother. Having the recipes in her handwriting makes them even more special. Since my girls began to cook, we have filled the margins of our cookbooks with handwritten notes about the occasion for which the recipe was prepared. Each is dated to commemorate the event.

Recipes often conjure up memories of holiday preparations or time spent with a special family member. Cooking provides a quiet time to pass on the wisdom of family lore.

By talking to family members about some of their favorite dishes and recollections, you can gather your family’s treasured recipes into an heirloom cookbook.

My daughters, when they were six and eight, wrote letters to all of their relatives asking them for their favorite recipe.

Along with the recipes were many handwritten notes. Their grandfather described the scarcity of flour and sugar during WWII rationing. Grandmothers, on both sides of the family, sent recipes for chicken soup. Coming from vastly different cultures, it was interesting to see the differences. Even their 4 year-old cousin sent in his favorite drink recipe.

I helped the girls compile and copy the recipes. We included all of the stories. The cookbook was bound together with a satin ribbon and presented as gifts to each family member—truly a gift of love. Ten years later, relatives still send in their favorite recipes to be added to the collection.

My daughter is now twenty and living in her first apartment. She loves to cook. I know she will always have a small piece of her family heritage with her in our cookbook. I still get 911 calls with questions about certain cooking techniques or a request to send her my Strawberry Shortcake recipe. It’s a fun way for us to stay connected.

Your cookbook will become an heirloom for generations to come. Take time to enjoy the richness of your family’s traditions.

About the Authors: Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit http://www.togetherparenting.com/.


Our mom created one of these cookbooks for us one year at Christmas. Every year she adds to it. This is a cherished gift that I love. It has recipes from grandma's and aunts, sisters and brothers, even nieces and nephews. But my favorite recipes are those of my mothers.

I hope that you give this idea a try, so your family recipes will be preserved for generations to come. I also think this a unique gift to give to a new family member at a bridal shower to welcome her to the family and make sure she knows some of her husband's favorite dishes.