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Today is the debut of my craft column for the blog Momster. I thought I'd kick it off with a Christmas decor project inspired by these cards. It's a very simple craft and perfect for updating old castoffs, such as the trays you see here, picked up for pennies at local thrift stores. But don't limit yourself to my examples. I suspect there are lots of applications for this idea and I'd love to see what you come up with.
To get started, head over to Momster and get the how-to.
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It's not too early to start thinking about gift wrapping, so I thought I'd share the short piece I did for Better Homes and Gardens in their December issue. Starting with a base of plain paper or plain shipping tags, you can embellish with all manner of objects, both the everyday and the crafty. The best part is that the toppers and tags can be repurposed once the holiday season is over, making it a smarter and less expensive way to wrap.
(Click on photos to see a full size image)
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Let the Christmas season begin! I've been zooming through so many holidays recently...Halloween, Valentine's Day, back to Halloween again, on to Easter...but I've worked really hard over the last month and finally, I'm all caught up. I can't remember the last time I could say that, but it means that I'm all about Christmas now. I feel like a kid in a candy store. So many possibilities, so many things to make. If only I didn't need sleep!
Today I'll get my Christmas tree. For me, there's no substitute for the real thing, but I love the clever alternatives I've found around the Web. No matter your real estate or your resources, there's always a tree to be had.
Here's to creativity!
Perfection {via Live a Lot}
The coat rack tree {via With My Life}
The illustrated tree {via Style Me Pretty}
The ladder tree {via Jenny Blackbird on Pinterest}
The light string tree {via Shelterness}
The bookshelf tree {via vi.sualize.us}
The Post-It tree {via Decorology}
The twig tree {via The Style Files}
The painted tree {via Shelterness}
Christmas tree collage from {All the Luck in the World}
Window screen tree from {Into Vintage}
Gift box tree from {bhg.com}
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I have a large collection of rubber stamps that I've amassed over the years and none are more useful to me than the ones with sentiments. They're perfect for the quick gift tag or stamped ribbon, the handmade card, the final touch on an envelope. But I've never found truly sophisticated stamps until I found the stamps in the Besotted Brand shop.
Those who make the blog rounds will recognize the name from the Besotted Brand blog, the brainchild of the lovely and witty Miss B. I've followed along on her adventures in jobs that didn't quite fit and dreams too large to be contained in the ordinary realm. So it was with great delight that I perused the offerings from her latest venture.
At the Besotted Brand shop you'll find beautiful stamps, stationery sets and labels, and stamped gift bags. But you'll also find the promise of more good things to come. I, for one, am looking forward to all of it!
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Snickerdoodles are one of those simple, homey cookies I like to make in the fall. Their flavor is delicate and subtle, but the texture makes them distinctive. Crispy at the edges, getting chewier as you work your way in. It's the cookie for those who can't make up their mind whether they're a crispy cookie person or a chewy one. Like myself.
Snickerdoodles
(adapted from The All-American Cookie Book by Nancy Baggett)
2 2/3 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1 cup (2 sticks) unsalted butter, slightly softened
1 3/4 cups granulated sugar
1 1/2 tablespoons light corn syrup
2 large eggs
2 1/2 teaspoons vanilla extract
1/2 cup sugar, combined with 1 Tablespoon ground cinnamon, for topping
Preheat the oven to 375 degrees F, with the baking rack set in the upper third of the oven. Line a baking sheet with parchment or a Silpat liner.
In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt, and nutmeg; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well blended and smooth. Beat in half of the flour mixture until evenly incorporated. Stir in the remaining flour mixture until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly. Put the cinnamon-sugar in a shallow bowl.
Roll portions of the dough into generous 1 1/2-inch balls with lightly greased hands (dough will be soft). Roll each ball in the cinnamon-sugar. Place on the baking sheet, spacing about 3 inches apart. Using your hand, slightly pat down the tops of the balls.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until just light golden brown at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled. Let the baking sheets cool between batches to keep the cookies from spreading too much.
Store in an airtight container for up to 10 days or freeze for up to 2 months.
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