Christmas in July 2016 ~ Day #2

Hi everyone and welcome to Day #2 of “Christmas in July”!

Sweeten the holidays with homemade treats wrapped in festive handmade packaging. Today I am sharing a treat bag that will be a welcome gift ~ especially since it’s filled with yummy homemade Almond Bark {recipe follows} but you can certainly fill it with your choice of treats.

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You will need: 1 sheet of card stock {cut to 7″ x 10 1/2″}, scoring board, bone folder, scissors, chosen stamps, acrylic blocks{if using clear stamps}, embossing buddy, VersaMark ink, embossing powder, heat tool, double sided tape, hole/slot punch.

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Score the card stock {long side} at 1/2″, 2″, 5 1/2″ and 7″. Score the short side at 1 1/2″.

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Run the embossing buddy over the areas that you choose to stamp ~ I just stamped the front and back but you could do the sides also. Stamp the images with VersaMark.

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Sprinkle on the embossing powder and set with the heat tool.

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Once the trees were heat embossed, I then stamped and heat embossed the snow flakes. Because I was using a wider ribbon, I had to use a slot punch instead of a hole punch at the top of both the front and back panels.

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Cut off the small flap on the bottom right side. Then snip the other fold lines just up to the score lines ~ these are the bags bottom tabs.

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With the bone folder, crease all of the score lines. Add some double sided tape to the narrow right flap {above where the small flap was removed}.

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Line up the flap with adhesive with the other edge and press to seal. Then add the double sided tape to the insides of the 2 long bottom flaps, fold in the 2 smaller flaps and adhere closed.

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Once the bag is assembled and the treats are put inside, squeeze the top shut and close with your choice of ribbon or twine. I used a wider sheer ribbon and tied it closed with some baker’s twine. Before tying the twine into a bow, a tag was threaded on. I applied a tiny bit of liquid glue here and there on the trees and sprinkled them with glitter. I wish the glitter showed up in the picture ~ it is so pretty!

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Hints:

*You could use fun, playful Christmas stamps and bright colors for this project as well. It could also be made for any occasion, not just the holidays.

*Panels of patterned paper could be adhered to the bags front and back instead of stamping if preferred.

 

This is the Almond Bark recipe I have been making for years. *Please note: dark or milk chocolate may be substituted. You can also add dried fruit such as cranberries or apricots.

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White Chocolate Almond Bark
~1 ½ pounds white chocolate, coarsely chopped
~1 cup raw almonds
~2 tsp. shortening

1} Prepare a cookie sheet with a piece of parchment paper.

2} Place the chocolate and shortening in a glass bowl and melt over simmering water stirring until melted and smooth.

3} Stir in the almonds and pour onto cookie sheet. Spread it to about ¼” in thickness.

4} Let the bark set until firm at room temperature ~ this can take several hours to overnight.

5} When the bark is hard, break or chop it into pieces and store in a zip lock bag or air tight container. I find that almond bark stays fresher in the fridge and can also be frozen for longer storage but I doubt that it will make it to the freezer 🙂 Enjoy!

Please note: I put the almond bark in a cello bag before placing it into the treat bag {for freshness and so the oils from the chocolate don’t stain the bag}.

 

*Please feel free to sign up as a follower to receives updates by email so you don’t miss a thing!

 

See you next Friday for “Christmas in July” 2016 ~ Day#3!

Erin

The Country Touch

Website: http://www.thecountrytouch.weebly.com

Email: ctrytch@telus.net

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2 comments on “Christmas in July 2016 ~ Day #2

  1. Kim HENDERSON says:

    What a fabulous idea PLUS a bonus recipe!!! Thanks for the detailed instructions, Erin….now I’m off to try making a birthday bag with the same pattern 🙂

    Sent from my iPad

    >

    Like

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