STAMPING SUPPLIES FOR SALE

Tuesday, December 18, 2007

Altered Card Boxes...

These cute little boxes were inspried by Nichole Heady's cute little card box purses. I knew I wouldn't be needing the handles, so I tweaked it just slightly. These boxes are originally for storing card sets, but I personally have only used them maybe twice for that option! All you have to do is cut them in half(from the start of the body of the box) at 2 7/8 inches and begin to decorate! I used a variety of Basic Grey(Figgy Pudding & Fruit Cake Line)
Just a close up! Very basic, but fun! I'm really addicted to these new Dew Drops now that I know what to do with them...lol I used the "flame" & "Spring Bloom" varities.
This is my favorite color combo of them all. I really like the soft winter colors and I paired it with SU! Chocolate Chip ribbon. You can put just about anything you can think of and give as a sweet thank-you! My original intent was to do chocolate covered pretzels...which we DID do but I'm wondering why the next day, when I went to package, the chocolate looked old?? Should I have used "unsalted" pretzels??? They looked so yummy, but I wasn't about to package "old" looking chocolate...lol Soooo, I went for my second option of banana bread! I cut 2 slices(thick cuts) and placed them together, wrapped in wax paper, and inserted them in the cello bag. I trimmed off the sticky tab and tied with some yummy ribbon.

3 comments:

Amy said...

Very cute idea! You are so creative! I recently found your blog and love your inspiration! Where did you get the card boxes? Where they some that your cards actually came in, or did you order a set? Regarding your pretzels, were you using the dark chocolate or white? I think if you used the dark maybe you heated it too long? Next time add some sprinkles on top and no one will know! =) Amy

katie said...

Hi! Love your blog! Super cute ideas. About the chocolate, the trick for making them not look "old" after a day or so, is to "temper" the chocolate first. It's too hard to explain on here, but if you're really interested, allrecipes.com has tips for tempering. Hope this helps!

~Katie
http://stilwater.typepad.com

Debbie Olson said...

Amazingly lovely! Nichole would be so proud of you--you should send her a link!! My chocolate did that last time too. :-(