Happy Day 10 of the 12 Days of Christmas blogging fun...today Mish and I are have included Dawn McVey and Heather Nichols in the grand celebration and we're focusing on stocking stuffers for girls....can't wait to see what they've dreamed up.
It should come as no surprise to you, that I kind of love spoiling my little one. She finds such delight in the smallest, most unexpected things...so to fill her stocking with bitty gifts is one of my most favorite things to do. Today I'll show you just a couple of things I have ready to tuck safely inside her stocking.
First up are these little bags I sewed to hold lip gloss....Hello Kitty holiday flavored lip gloss no less.
I simply tied the lip gloss together with scrunched seam binding from Memrie Mare and embellished the center of the bow with a tag, satin angel wings, and a little raspberry to match.
I love making pretty things for her, but what excites me most about these little bags is that I have a feeling she'll be using them as sleeping bags for her Polly Pockets afterwards...she always finds creative uses for her treasures...I so enjoy her sweet imagination.
Next up is a metal tin all dressed up to hold some tiny fingernail polishes.
The tin was painted Celery and then I just attached a scrap of fabric, scrunched seam binding, a foil snowflake, bitty bottle brush wreath, foil wings, and another sweet raspberry.
Hmmmm....wonder what will become of the tin after she opens it?? I'll let you know.
Today's recipe will make your taste buds dance...I can't wait to try these next week.
(Photo and recipe from Stephanie's Kitchen)
These little devils look so innocent....I don't believe they are...but I am going to try some and find out for myself. The recipe comes from Stephanie's Kitchen and is called Chocolate Dipped Peanut Butter Pretzel Bites.
Chocolate Dipped Peanut Butter Pretzel Bites
makes about 45 sandwiches
1 cup of peanut butter (creamy works best)
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (you may need more)
3/4 cup brown sugar (you may need more)
Pretzels (the waffle shaped ones)
1 bag good quality chocolate (I like milk)
Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.