Gift Tubes

Basic instructions for gift tube construction are now on my tutorials page.

More Halloween

     One of the things I like about vintage cards is that they're fun and cheerful, especially Halloween cards. None of our current culture's morbid gore and guts themes. I couldn't resist making another easel card with this cutie. I glittered and flocked the pumpkin outfit and added gold leaf accents on the hat band and candle posts. Here's a picture of it open:

Autumn is a Second Spring...

What to do with the cardboard spools leftover when all the ribbon has been used up? Make a gift tube! Separate one side of the spool from each of two same-sized ribbon spools and cover the other side with decorative paper or card stock. Cut a sheet of acetate wide enough to wrap around the tube portion of the spools and as tall as you want your box. Super sticky double sided tape applied to the bottom spool and the back seam of the acetate tube will hold it all together. The tube on the lid slips down inside the acetate tube.  A strip of decorative paper or ribbon (or both) around the bottom and top of the acetate tube will hide the cardboard inside and make it more beautiful. Fill with a bag of colorful and savory soup mix for those cold winter evenings that are coming and tie a tag with a suitable message and instructions for making the soup with ribbon wrapped around the top. Unique and fun.

Materials: Tim Coffey Fall by K&Company paper embellished with Ranger Clear Holographic embossing powder. Tag was made with the Spellbinders Labels Four Die. Everything else is from my personal supplies of miscellaneous leftovers... Message was printed on the tag using my home computer using CK Calligraphy font.

Extra views:

Top of box.

Tag

Inside tag.

Cool Nights Mean Warm Dinners

This must be family favorites week for us. It was sooo hot for so long this summer, that now we're taking advantage of the cool weather with hot meals. Tonight, we enjoyed French cuisine in the form of Beef Burgundy and French Bread (homemade, of course). Not being consumers of alcoholic beverages, I substitute white grape juice or apple juice for the wine. I like the white grape juice best, so that's what I use most of the time. You can also use it in fondue to replace the wine, it works great! Here are the recipes:

Boeuf Bourguignon (Beef Burgundy)--aka "Mushroom Meat" at our house!

¼ lb. salt pork                           2 lb. lean beef cut into 2” cubes

1 ½ t. salt                                  coarse ground pepper

2 T. flour                                   1 ½ c. apple cider or white grape juice

1 clove garlic, crushed               1 lb. pearl onions, peeled

1 lb. mushrooms                        1 Tablespoon parsley                                  

3-4 large carrots                       1 bay leaf
½ t. thyme

Place all the ingredients in a large slow cooker. Cook on high for about 6 hours or low for about 8. Skim off fat and remove bay leaf. Sprinkle with additional parsley, if desired.

I use frozen pearl onions when I'm short of preparation time. I also substitute bacon for the salt pork.

Makes 4-6 servings.

Serve with French bread and a green salad.

French Bread--aka "Symphony of Crackle" (from Ratatouille)

Ingredients:

6 cups flour                                   1 Tablespoon cornmeal

1 Tablespoon yeast                        1 egg white

1 1/2 teaspoons salt                       1 Tablespoon water

2 cups warm water

Directions:

   If you prefer to use a bread machine, follow the manufacturers directions to prepare the dough. 

OR

   In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using dough hooks in a stand mixer. Stir in as much of remaining flour as possible.

   On a lightly floured surface, knead in enough flour to make stiff dough. Knead for about 8-10 minutes, or until smooth and elastic. Shape into a ball and place in a greased bowl. Cover and let rise in a warm place until doubled. 

   Punch down dough and divide in half. Roll each half into a large rectangle; roll up from long edge. Moisten edge with water and seal. Taper ends.

   Lightly grease a large baking sheet and sprinkle with cornmeal. Place loaves, seam side down, on prepared baking sheet. Lightly beat egg white and water and brush on. Cover with a cloth and let rise until nearly doubled, about 30 minutes.

   Preheat oven to 375 degree F. With a sharp knife, make 3 or 4 diagonal slashes across the tops of the loaves. Brush again with egg white mixture. Bake for 35-40 minutes, or until bread is nicely browned and sounds hollow when tapped.

   Remove from baking sheet and cool on a wire rack.

Autumn Leaves and Apple Pie

This was a quick to put together gift box. I'm thinking apple turnovers as little gifts. Make a batch, slip a few into this easy boxes, hand out to your friends. The box pattern is a basic pillow box, about 4.5" x 6", and the image is a freebie from The Vintage Workshop, http://blog.thevintageworkshop.com/?p=3264. Just cut out, score, fold, and stick together. I trimmed the outer edges of the image, so I could use only the leaves and message. Then I used gold embossing powder to enhance the lettering and UTEE mixed with a little cinnamon (yes cinnamon) to deepen the color on the darker background leaves and add depth. I cut a long strip of parchment colored cardstock with the EK Success leaf border, did a little shading with Copics, then glittered with Martha Stewart Sunstone, Green Agate, and Peridot ultra fine glitter. I wrapped that around one end of the box and layered the image on top. Fold in the ends. How easy was that?!

Muffin, Anyone?

    Around our house, nothing says autumn better than pumpkin treats. Our favorite muffins, pie, bread, even waffles and pancakes are made with pumpkin and traditional pumpkin pie spices. Sometimes, there's even one or two left over to share! 

     This variation of the box-in-a-bag pattern provides a great gift package to share one jumbo muffin with a special friend. The box is cut with an acetate covered window so the recipient can admire the beauty of muffin perfection and wistfully anticipate the fragrant yumminess until the moment finally arrives when it can be opened and savored. Mmmm. I also slip the muffin into a separate plastic bag before placing it in the gift bag/box, but it isn't necessary. I just like to regift my bags and boxes sometimes, so the inside bag will keep any moisture or oils from ruining the package. It measures 4" square on the bottom and 6" tall; just right for one jumbo muffin. 

     Instructions for a basic Box in a Bag can be found here: http://www.splitcoaststampers.com/resources/tutorials/boxinabag/

Materials: K&Company Tim Coffey Fall paper, Bazzil Basics parchment colored paper, clear acetate, Spellbinders Labels 4 for the window and closure tab. Ribbon and ink from my stash.

Here's the recipe!

Pumpkin Spice Jumbo Muffins

Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin pie spice
1 1/4 cups sugar
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp sugar
1 tsp cinnamon


Directions:
Preheat oven to 350°F. Put liners in a 6-cup jumbo muffin pan.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 30-35 minutes.
Cool in pan on a rack 5 minutes; then transfer muffins from pan to rack and cool to warm or room temperature.

***Sometimes it's fun to add about 1/2 cup of mini chocolate chips to the batter before filling the muffin cups.

Steampunk, Baby!

     Ooh, la, la! C'est chic! Here's a headband/fascinator to bring out the haute couture gene in any little girl! Three handmade flowers (they look like magnolia's to  me) are nestled on top of a lace veil and topped with a feather boa and a peacock feather. The silk ribbon has a vintage style jewelry finding attached to it for just a little bling and sophistication. Sized for about 18-24 months, although the headband is elastic lace, so it's flexible. Beautimous! Too bad my little girls are not so little any more...

This is my own interpretation of the Lyla Rose Vintage Luxe pattern by SnazzieDrawers (Joy Stallard).