Happy Day 3 of the 12 Days of Christmas blog event...Mish has the CUTEST project grouping waiting for you...I just took a peek and am smitten. Today we're focusing on bags, bags, and more bags. One of the many things that Mish and I have in common is our love for bags of all sizes, colors, and varieties....transforming them into unique gifts for others has been such a new and enjoyable passion of mine...adding them to mini booklets, forming pockets with them, using them as gift card holders...the list goes on.
My project today is an accordion type of file folder with pockets to hold holiday gift tags, photos, recipes, etc. The I used three medium size glassine bags and arranged them on top of one another alternating the open ends.
Here is a side view showing the alternating openings. I simply folded the stack of bags in half and machine stitched across the fold to secure them together. A piece of fabric was then cut to fit over the fold and part way up the bag a bit and then adhered in place to finish the edge.
The bag front of the bag grouping was then embellished with a doily sprayed with Peppermint Stick Glimmer Mist, a large Millinery Vintage Rose, velvet leaf, artificial candy and berry center, and a tea stained tag stamped with a sentiment from the Friendship Jar Holiday Fillers set from Papertrey Ink.
Inside you'll find three pockets filled with these:
All tucked in snug and safe...waiting to be shared for Christmas.
I also must mention how much I love this holiday color combinations....pale blue, white, cream, berry red, silver, and dark pink....mmmmm...so peppermint-y and fresh.
Speaking of peppermint...today's recipe includes some:
1/2 cup vegetable oil
1/3 cup water
1, 20 oz package or 1 pouch Ghirardelli Double Chocolate
2 cups (12 oz) Ghirardelli Classic White Chips
1 teaspoon vegetable oil
1/3 cup crushed peppermint candy (about 16 hard,
Preheat oven to 350°F. For Brownie: In medium bowl, blend together oil, water and egg. Add brownie mix and stir until moistened. Spoon batter into lightly greased 13x9x2-inch pan. Bake 24-26 minutes. Let brownies cool completely. For Peppermint Topping: Place white chips and vegetable oil in small bowl. Microwave at 50% power for approximately 2-3 minutes, stirring every 30 seconds. Spread melted white chocolate over cooled brownie. Sprinkle with crushed peppermint candy. Let topping set before cutting.
Makes 24 brownies.
Thanks for stopping by and for your sweet notes. Be sure to visit Mish's blog for a very special treat.