The July 1 PaperTrey Design challenge involved using PaperTrey's coffee bags. These come in a great variety of sizes, and windowed or windowless, as well as in both kraft and white; they are an excellent value too! I find them useful for giving food gifts, especially cookies.
For this bag I used Lisa's Flower Garden set, some Black Brilliance ink, two Copic markers (G82 and R14), and a batch of Molasses Spice Cookies (recipe below). The hardest part was making sure that my husband and son didn't eat all of the cookies before I had a chance to take a picture of the bag!
The bag's belly band is a 2" x 11" strip of Spring Moss cardstock, stamped in Spring Moss, and colored in with Copic G40. The stamped leaves are from the Flower Garden set, and the stamped dotted line is from the Faux Ribbon set. I scored it at 2-1/2", 3-1/4", 8", and 8-3/4", then taped the inside back flush. The Fresh Baked sentiment and gingerbread man are from the Holiday Treats stamp set.
For the accompanying gift card, I printed out my recipe on a sheet of PTI Vintage Cream cardstock, then cut it to 5" x 9". I perforated a line at 3", then scored a line at 6" on the 9" side so that I could stamp a greeting in the top panel and leave the recipe as a folded tear-off that would be 3" x 5" when folded. (I tried to save this file as a .pdf for you, but I kept crashing Adobe Pagemaker every time I tried to save the pdf version today--arrrgghhh!) Anyway, here's the recipe in case you're hungry.
Molasses Spice Cookies
(makes about 4 dozen cookies)
350 degrees, 10 minutes
- 3/4 cup shortening or margarine
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 cup molasses (I use the strong-flavored molasses, but you might prefer milder molasses .)
- 2 1/2 cups plain flour (You can substitute half whole wheat flour without being obvious about it! ;-D)
- 3/4 teaspoon salt (Decrease to 1/2 tsp. if you don't use a lot of salt.)
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 tsp. ground cloves
- white sugar to roll cookie balls in
- OPTIONAL: 2/3 c. raisins (I like raisins, but my guys do not eat cooked raisins.)
Cream sugar and shortening or margarine, then add egg and vanilla and continue to cream for a couple of minutes. Add the molasses and mix well. Combine all dry ingredients and add them gradually to the creamed mixture. After dough is thoroughly combined, refrigerate it for an hour or two to make it easier to work with. Roll chilled dough into balls that are around 1" in diameter for a medium-small cookie. (If you prefer larger cookies, you can roll them into larger balls; of course, you will get fewer cookies and may need to cook them slightly longer as well.) Roll dough balls in granulated white sugar and place about 2-1/2" apart on a greased cookie sheet. Cook for 10 minutes at 350 degrees. Outside should be crispy and cracked-looking, and inside should be soft and chewy. Let them cool on the cookie sheet for a couple of minutes before removing them to a wire rack to finish cooling. Enjoy!
Finally, just a reminder that the next Spellbinders Sneak Peek blog is another of my PTI buddies, Jennifer Ellefson. Happy die peeking!