Tag Archive: how to

Super super simple and cheap last minute gift!  All you need is a candle in a glass jar (the dollar store is a great place to get these!), rubons, ribbon (optional), and a rub-on tool or bone folder.

Just place the rub-on where you want it and rub it on.  Tie ribbon around the top and you’re done!

Here’s another tutorial from the Savvy n Sassy Christmas Crop for y’all. This project is so SUPER easy and can be made totally out of scraps. A great way to dress up those gift cards at the last minute. Sorry for the bad photos, I tried to get good ones in the dark, but it just didn’t work out very well. 🙂

Arrow cardstock scrap approx 8″x3 3/8″
Arrow Christmas patterned paper scraps
Arrow ribbon scrap 4″-6″
Arrow hole punch and/or eyelet setter
Arrow eyelets or brads
Arrow embellishment for front of tag (chipboard, flower, paper cutouts, or whatever)
Arrow ink or paint (optional)

1. cut corners from top of cardstock rectangle to make a long tag shape

2. fold up approx. 2 1/2″ from bottom of card

3. cut paper scrap to fit and adhere

4. ink edges of paper and cardstock if desired
5. punch holes in (a) top of card for ribbon (b) through both layers of cardstock on corners in the middle of card. it should look like this:

6. add eyelets or brads

7. embellish front of pocket as desired and add ribbon to top

8. slide gift card into pocket and there you go!

Still playing catch-up from the wedding with lots of assistance from my little helper!

All you need is construction paper, tape, and a paper trimmer or scissors.

Our paper was 9″x12″, so I cut each sheet into eight 1.5″x9″ strips.

Then the littler helper takes over.

Make strip into a circle with the edges just overlapping.

Tape in place.

Put a second strip through the first circle.

Make into a circle and tape in place.

Keep repeating.

make the chain as long as you want!  put on the tree, hang over a doorway or window, etc.

December 18th – Felt Flowers

Sorry for the nighttime pictures, but I’m playing catch-up!


  • Felt circles in varying sizes (I used a sizzix die to cut these in four sizes between 1.5″ and 3″)
  • Hot glue gun

Start with one of the smallest circles and roll up like this, securing with a dab of hot glue.

On another of the smallest size circles, put a line of hot glue.

Roll around the first rolled circle.

Hold till the glue starts cooling.

Should look about like this.

Add another small circle following the same procedure.

Should look like this.

Once you have a complete circle of “petals” around the center rolled petal, start the next larger size.

I find it works a little better if you pinch the larger petal at the bottom, then add the glue and apply to the flower.

Should look like this.  You can trim off the excess felt now or wait till the end to cut it all off at once. When you have a full layer of this size petals, you can move up to the next larger size following the same procedure again.

When you like the size, just stop, trim off any excess felt on the bottom and use in the project of your choice!  You can add a pin back for a brooch or use to decorate with….OR you can hold on to them for a project I will post soon that uses these!

The flower on the left is made with four sizes of circles, the one on the right just uses three.

Great as a gift for grandparents, or use as a gift bag!


  • canvas tote bags (get the value pack with a coupon and it makes it pretty cheap)
  • fabric paints (we have a lot of these accumulated from other projects)
  • foam brush
  • paper plate

Start by painting one of child’s hands.  Completely cover with fabric paint.

When completely covered, press down on bag.  You will probably need to press down the child’s hand to make sure it doesn’t leave empty spaces.

Clean up the first hand and then do the same process with the second one.

Bag should look about like this.

Add a heart and a name if desired.

I also just let DD “color” some of the bags however she wanted to.

This is a little peek at a “guy” on one:

Cookie Ingredients:

  • 3/4 cup softened butter
  • 1/3 cup powdered sugar
  • 1 T lemon juice
  • 1 1/4 cup flour
  • 1/2 cup cornstarch

Frosting Ingredients

  • 1/4 cup softened butter
  • 3/4 cup powdered sugar (depending on the humidity and the softness of the butter, you may need to add more.)
  • 1 t lemon juice
  • 1 t finely grated lemon zest
  • 1-3 drops yellow food coloring (optional)


Start by zesting and then juicing a fresh lemon.

Cream butter and sugar until light and fluffy.

Beat in lemon juice.

Combine flour and cornstarch and gradually into creamed mixture.

Divide dough in half and then shape dough into two logs approx 8-inches long. (four in this pic, cause I was doubling)

Chill for at least two hours or overnight.

After dough has chilled, unwrap and slice into 1/4 inch slices.

Place two inches apart on ungreased baking sheets and bake at 350 for 8-12 minutes until firm to the touch.

Cool on wire racks.

Combine frosting ingredients in a small bowl, beating until smooth.

Frost cooled cookies and let icing set up before bagging or freezing. You can do this with a knife or spatula, but I find it’s easier to put the icing in a ziploc freezer bag, snip off the end, and pipe the frosting onto the cookies.

For today’s tutorial, I’m going to link you up to a new tutorial I just did for the SavvynSassy blog!

These are pretty much the perfect salty/sweet combo, if you ask me!  And super fast and easy.  All you need is:

-Mini Pretzel Twists

-Rolo Candies

-Pecan Halves (raw or toasted)

Start with unwrapping all the rolos.  I promise, this is the hardest and most tedious part.  (Watch a Christmas special while you do this. :-))

When they are all unwrapped, cover a cookie sheet with parchment paper and preheat the oven to 300.

Arrange pretzels on parchment covered sheet and then put a rolo on top of each one.

Bake for 2 minutes in preheated oven.   The chocolate will be shiny, but not all melty.

Press a pecan half into each rolo, squishing it down.

Chill in fridge or freezer until set back up.  Now, give them away before you eat all of them!  🙂

First of all, so sorry for the terrible pictures!  It’s so dark and wet that it’s hard to get any decent pics right now.  😦

Second, these instructions are for the non-perfectionist only.  If you want a perfect scarf, I would look for a different tutorial.  I don’t measure, don’t use the correct tools, etc.


  • fleece of your choice
  • scissors (a rotary cutter or sharp shears would be great, but if you’re like me, paper scissors are all that are in the house.)


Lay the fleece on the floor or other large flat surface, folded in half.  Try to make sure the edges match up as closely as possible. (I just used what I found in the remnant bin at Hobby Lobby, but if you want to make a scarf for an older kid or adult, you probably want to find wider fleece than I used.)

Next, cut a strip the whole length of the folded fabric, the width that you want your scarf to be.  I just eyeballed this, but you could measure if you want to.  Or use a straightedge, which I didn’t.  😉  I would guess this is around six inches wide.

Cut off the selvage on the ends.

Now, decide how long you want the tassels to be.  You could measure this or use a straight edge.  I just put a heavy book down on top of the fleece about where I wanted the tassels to stop.  This was to keep the fabric from moving around.

Then cut strips.  I just eyeballed again, but you could measure if you want.  I think these are about 1/2 inch each.

Tie a knot at the top of each tassel.  Do this very carefully if you wan the tassels to lie flat.  I didn’t.  I like the way they look kind of curled up on themselves, so I gently stretched each strip after tying.

If you stretch them out (be careful, so you don’t tear them off), they should look about like this when you get done.

There, all finished.  A scarf in less than ten minutes that cost about 50cents in remnant fleece!


  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 2 T finely grated orange zest
  • 1 t vanilla
  • 5 eggs
  • 1 cup chopped dried cranberries
  • 2 cups chopped pecans
  • 1 T baking powder
  • 1/2 t salt
  • 4 1/2 cups flour
  • plastic wrap and parchment paper


Zest orange, chop pecans, chop cranberries.

Cream butter and sugar.  Add orange zest, vanilla, eggs, cranberries, and nuts, stirring with each addition.

Mix flour, baking powder, and salt and gradually add to liquid mixture.

Dough will be sticky.  Divide in quarters and wrap each in plastic wrap.  Refrigerate overnight.

Preheat oven to 325.

Line baking sheets with parchment paper.

Use your hands to shape a blob of dough into a log on the lined baking sheet.  (I find it’s helpful to brush with a little water or use wet hands for this.)

Bake for 30 minutes or until pale gold.  Cool log on a wire rack.

Slice log into slices about 1 inch thick.

Place slices on parchment lined baking sheet and bake for an additional 8 or so minutes (until starting to turn golden), then flip them and bake an additional 8  minutes.

Cool slices on wire racks and store in airtight container.

These freeze very well.

You can also melt white or dark chocolate and drizzle over the top to make it extra pretty.  🙂