{Miniature Christmas Symbols Kit - Part 2}

Hi everyone!

 

We have come to realize that one of our very first posts here on Peppermint Plum, the {MINIATURE CHRISTMAS SYMBOLS KIT}, has hit it big on Pinterest (thanks!). The original printable we provided as an idea wasn't readable... which kind of defeats the purpose of it being a printable!  :)

 

We're taking care of that problem today with a brand new, easy to read printable:

 

 

This image has been created as a 4"x6" printable. If printed that size it will fit nicely into a regular sandwich-size plastic bag.  You can print it smaller, if you'd like, to fit a smaller plastic bag... but keep in mind it will be easier to read as a 4x6.

 

Simply right-click on the picture above, save it to your desktop, then print it however you'd like.

 

Then add it to your bag of miniature symbols!

 

 

As Tammy mentioned in the original post, she found all of these mini items at Hobby Lobby and Michael's craft stores.  To keep things in perspective, the candy cane above is only one inch tall!

 

We'll be adding this new printable to the old post as well, so if you have it pinned on Pinterest already, your link will still take you to the good printable.  But, feel free to pin this new one as well.  :)

 

-Annie + Tammy

 



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{Strawberry Cake}...perfect for Mother's Day!

We have a yummy place here in Denver called NoNo's Cafe...a New Orleans-syle restaurant that happens to serve the BEST cake in the world. It's strawberry cake, and it's delicious. Last time I ate it I realized that I need to figure out how to make it myself. I tried out a few recipes, combined a couple of them, tweaked it a bit and I think I've come up with a strawberry cake that is equally delicious!  

{Strawberry Cake}

adapted from this recipe

1 box strawberry cake mix*

1 can strawberry nectar**

3 eggs

1/4 cup vegetable oil

Filling:

strawberry jam (seedless)

Frosting:

1/2 cup butter

8 oz cream cheese

4 cups powdered sugar

2 tsp vanilla

(this recipe makes more frosting than you need...I usually freeze the extra to use on brownies or cookies later, but you can scale it down if you want to)

Top with fresh strawberries, sliced.

*Pilsbury brand tastes best!

**usually found in the Hispanic food section of big grocery chains (I find mine at Albertson's). If you can't find it,  any strawberry juice would work!

Preheat oven to 350*.

Grease and flour three 8- or 9-inch cake pans (I only have two, so I use a smaller metal bowl for the top layer).

 Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.

 Spread some strawberry jam (I never measure) on the top of one of the cakes. Place another cake on top, and repeat.

 Frost entire cake with the cream cheese frosting, and top with sliced fresh strawberries.

Store in refrigerator until ready to serve.

(Please take my advice on this...the frosting needs to stay cold to hold the cake together! Ask me how I learned this.)

Enjoy!

--Tammy

*Please check out our Linky Parties page or our side column to see the linky parties we participate in*

 

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{Mini Tag Album} - Tutorial

I want to share with you a fun and extremely quick and simple way to make a mini tag album.

And by mini, I mean MINI -- this album is only about 3 inches long -- the perfect size to tote around.

There are lots of instructional photos coming up, because how fun is a tutorial with just words?  Not very fun indeed.  Even though there are lots of photos, it's very simple.  I made my album in under an hour!   Let's get started...

* * * * *

The first thing you will need to do is save this tag image to your desktop and print it out:

For the best quality image, I suggest saving it directly from the source at {JUST SOMETHING I MADE}. Cathe Holden's site is amazing and is filled with printable freebies just for you!  Be sure to check out the entire site.

Next, tear the back off of a thin cardboard cereal or cracker box.  This will act as your free version of chipboard to help make the tags more sturdy.  Cut out the tags and glue them to the cardboard.  A glue stick works great for this project.

Once all the tags are glued down, it's time to cut them out.

The cardboard is thin enough to cut with a paper cutter or scissors. 

After they are trimmed you can round the corners.

I prefer the look of the rounded corners on one end, but you can certainly leave them square and they will be just as cute!

Next, you will want to score the back of the tags to make them bend easier once they are all tied together.   If you have a papercrafting score board, perfect.  If not, you can do what I do... I use the channel in my paper cutter and an embossing stylus.  The lines aren't perfectly straight, but it works!

Then fold the tag forwards on the scored line.

Now it's time to decide how you want to tie your tags together to make a book.

You can do this in SO many different ways -- holes with clip rings, ribbon threaded through, spiral bound or you can do what I did, mini eyelets.

I used my Crop-a-Dile to punch the tiny holes and to set the eyelets in place.

However you decide to hook it together, just be sure your holes are all punched in the same place so all of your tags will line up evenly.

Lookin' cuter by the minute!

At this point, the backs of the tags are plain cardboard.  The cardboard is cute on its own, but I wanted to add a little more color to my pages.

I grabbed some coordinating papers from my crafty stash and glued them onto the back of the tags, again with the glue stick.  Then cut around the tag to trim off the excess paper.

Now is the time to decorate your pages!

You can distress the edges of the tags with ink or paint or rough them up with a sanding block (or nail file) and just make them as shabby or as clean as you like.

I decorated my tags and the cover with some black + white polka dot washi tape. I stamped some wood grain on white paper and ripped the edges and glued it down. I die-cut some leaves and punched out a sentiment with my Dymo label maker. I then threaded some aqua + white baker's twine through all of the eyelets and tied a tight bow in front.

That's all there is to it!  Pretty easy, right?

You can use this as a mini photo album, or a "Favorite Blogs" album (hint hint) or a "Things I Love" book, as I have.   It's sort of a mini Smash* book... a small place to list the things that make you happy!

* * * * *

Lately, I've been keeping myself busy coloring and creating cards over at my papercrafting blog

{Annie Rose Makes Things}.
If you, too, are a fan of papercrafting, I'd love it if you stopped by to say hello! :)

- Annie

*Please check out our Linky Parties page or our side column to see the linky parties we participate in*

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{Valentine's Wreath}

I found this grapevine wreath at Goodwill for $1.99! I remembered some sparkly red heart ornaments I bought a few years ago (Christmas clearance at IKEA) and knew just what I wanted to do with them.

I used the ruffler foot on my sewing machine to ruffle some white grosgrain ribbon, and then I sewed that onto some red lacy-edged ribbon (another Christmas clearance bargain) and added it to the bottom.

Happy Valentine's Day!

--Tammy

*Please check our Linky Party tab or our sidebar for the weekly parties we participate in*

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{Fudge Brownie Layered Ice Cream Cake}

A few years ago my niece was in town during someone's birthday and she offered to make the world's best ice cream cake...

UM...YEAH!

Go right ahead.

Turns out she was right. This cake rivals Baskin Robbins or Cold Stone any day.

Now this cake has become our family's tradition for birthdays. There just aren't enough birthdays in the year though. I could eat this every day!

The part that is the most fun is coming up with your favorite combination.

Ours is mint chocolate chip ice cream with oreos. But you could also use Grasshopper cookies...they are good, too. You can also do a chocolate-based ice cream and use Nutter Butters. The possibilities are endless with this cake!

You'll need:

1 box family size brownie mix

1/2 gallon ice cream

1 package oreos

1 bottle hot fudge (premium thick stuff)

Prepare brownie mix according to package directions, and pour batter into a greased springform pan. Bake for about 20 minutes (you'll want to underbake these a bit.. You won't be able to chew frozen, fully-cooked bites of brownie!). Cool completely.

Line the outside of the pan with whole oreos, pushing them down into the brownies a bit so they stay in place.

Spread half of the ice cream on top of the brownies:

Crush up the remaining oreos and sprinkle half of them on top of the ice cream:

Now it's time for the fudge. I like this Smuckers brand or Ms. Richardson's. But make sure it's the thick stuff that comes in the bigger bottle.

It's easiest to dollop it all over evenly and then start spreading it around.

This is the trickiest part...just spread it as evenly as you can.

Next, layer the rest of the ice cream on top of the fudge. This is a little tricky, too...I always have to use my finger to help, but then you can spread it smoothly and evenly with a hot spatula or something when you are done to make it nice and even.

 Finally, sprinkle the rest of the oreo crumbles on the top. Wrap it up in foil and freeze for several hours or overnight.

When you are ready to serve, remove the foil and undo the springform pan. You will be left with this beautiful masterpiece:

 Slice it, plate it, and ENJOY the heaven that is this cake!

-Tammy

*Please check our Linky Party tab or our sidebar for the weekly parties we participate in*

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