OMG!! I found my new favorite box. You can find the tutorial right here: Petal Box
I followed her instructions except for the dimensions and sizing of the box. I wanted to make the box a little smaller so my nestibilities would fit. I have the Classic Scalloped Squares and the largest square is 4"x4" so I needed to make the box a wee bit smaller so the scallops would show from under the box.
You can follow the instructions to a "T" in the tutorial or if you would like a smaller box, here were my alterations:
1. I started with a 10-1/2" x 10-1/2" piece of cardstock instead of a 12x12 piece.
2. Score at 3-1/2" on all 4 sides instead of 4".
3. Cardstock mats should be 3-3/8" x 3-3/8".
4. Designer paper should be 3-1/4" x 3-1/4".
5. Circles should be cut at 3-1/2".
So cute, huh! The box is so sturdy with all the matting... great for holding that special little something. Have fun making and thanks for stopping by!
Recipe:
Stamps: Papertrey Holiday Button Bits
Paper:Whisper White, Pink Pirouette, Basic Grey Eskimo Kisses
Ink: Purely Pomegranate
Accessories: SU Rich Razzleberry ribbon, Copics, EK Success Circle Scissor, Classic Scalloped Squares Nestibilities, Bag 'O Buttons, SU Slit Punch, SU Window Punch
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Did a little baking while I was at it! This time of year I feel so compelled to bake and try new recipes... but not so good for the waistline or lack thereof. Ha!
I found this recipe on the Pillsbury site... and oh so yummy.
Peanutty Buckeye Bars
Ingredients:
1 19.5-oz. pkg. brownie mix
2 eggs
1/3 C. olive oil
1 C. chopped nuts (optional)
1 14-oz. can sweetened condensed milk
1/2 C. peanut butter
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 13x9x2" baking pan; set aside. In a large bowl, combine brownie mis, eggs and oil. Beat w/ an electric mixer on medium speed until combined. Stir in nuts, if desired. Spread only half the brownie mixture evenly into the prepared pan.
2. In a medium bowl mix together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten with your fingers, and place them on top of the brownie mixture in pan.
3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.
4. To Store: Layer bars between waxed paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Hope you enjoy them as much as my husband has!!!
