Posts tagged Wedding favors
Posts tagged Wedding favors
We all have seen it at some point during the holidays: a limp paper plate loaded with cookies and covered in plastic-wrap that’s not clinging. Is there a drearier way to transport baked goods, treats, or gifts from point A to point B? This holiday season, I vowed to make every effort to put an end to this unsightly and ineffective mode of conveyance by making cute brown paper sacks with ribbons.
These bags are super easy to make. You could use them for your wedding favors or even pack your families’ lunches for school and work.
Some assorted ribbon and a hole punch (or two, or three…) are all you need to extend the life of these “single-use” paper bags. Get the kids involved making their own lunch bags and they’ll be sure to bring them back home to use again and again.
A simple basting stitch is all you needed to make a pretty container perfectly suited to hold a batch of freshly made cookies to send to a friend.
For an even quicker solution, a few knotted lengths of satin ribbon look festive without being fussy.
These two “woven” examples are my favorites during the holiday. I recently used this pattern for Thanksgiving hostess gifts; one contained homemade brownies and the other Peanut butter fudge (both wrapped in waxed paper before being inserted into their brown paper wrappings).
For the example on left, use a 1/2-inch hole punch. Notice that you crease the bag vertically along the dotted lines and then place your hole cutter halfway over the fold and punch. For the example on the right, seven small cuts made with a craft knife (notice the tiny one at the bottom) provided the lattice through which you weave three bright red ribbons (Fasten the ends with clear tape on the inside of the bag).
For the holidays, I like to make cookies to give to all of my neighbors. With everyone’s schedule being what it is, I usually end up leaving packages at people’s doors. A 2-1/2-inch circle (again, cut by folding the bag over and cutting half a circle out across the fold) makes a perfect way to hang this gift on a doorknob. I used a custom rubber stamp to label each bag and a little silver cord to stitch them shut around the hole.
And last but not least a cute shoelace weave.
Nothing could be less trouble than putting a few stitches in a paper bag, and delivering your holiday goodies in style.
** Photo Credits & Inspiration: Jeff Rudell
Store-bought chocolate repackaged in a homemade wrapper — the underside of which reveals a handwritten love note — tastes doubly delicious.
Download the design, color-print, and cut out.
To embellish the motif, dot with glue and sprinkle with glitter.
Wrap around a foil-covered bar; affix with tape.
*Project source: Martha Stewart Living, February 2006
You will need:
Step 1: Print off your template onto cardstock paper.
Step 2: Cut out template.
Step 3: Trace template onto the backside of your glitter paper.
Step 4: Cut out lines on glitter paper.
Step 5: Fold the bottom portion of the box (indicated on the template with dotted lines).
Step 6: Fold over the tab.
Step 7: Glue the tab to the other side of the box.
Step 8: Gold the bottom tabs up so they are secure.
Step 9: Attach the heart pieces together.
Step 10: Insert CANDY!! Chocolate or conversation hearts preferred (am I right?!)
There are few things that I love more than ice cream in waffle cones. It doesn’t take much convincing to go for a scoop so when I saw waffle butter cookies at Trader Joe’s I knew exactly what I had to do: ice cream sandwiches! They’re super easy to do and would make a great treat for bridal showers or cookouts, just pick your favorite ice cream; sandwich it between waffle cookies and violá!!!
What you’ll need:
Take your ice cream (the boxed kind works best) and cut off a 3/4″ thick slab, it doesn’t have to be exact just thinner than your cookie cutter. Next, use your cookie cutter and cut out ovals from the ice cream, set the ovals on a cookie sheet with parchment paper and put the sheet in the freezer to firm up.
While you wait, cut out 9.5″x2.5″ strips of parchment paper to use as holders for the finished product.
Once the ice cream has chilled for a bit, transfer to the cookies with a spatula. For a little extra sweetness, add decorative chocolate sprinkles; simply roll the edges through the sprinkles for an even coating.
For the final touch, wrap in parchment paper and secure with waxed thread or baker’s twine then freeze until ready to serve. Enjoy!
Macaroons — there’s something very luxurious about these meringue-based French confections. And if you’d like to hand them out as favors at a wedding or other special event, you want make sure the packaging is as sophisticated as the treat. Here are four elegant ways to wrap macaroons without hiding the sweetness inside:
1. A frosted gable box gives a hint of what’s inside while keeping the sweets protected. A little wood fill or paper shred on the bottom acts as a cushion, while ribbon and a flower dress up the outside.
2. Wrap each macaroon individually in cellophane so they look like candies. Cut a square of cellophane large enough to wrap around the macaroon, then twist each end and tie with ribbon. Because the confections are so fragile, you have to be very careful as you wrap them so they don’t get smooshed or crack; be sure to have extras to allow for mistakes.
3. Show off a pair of macaroons in a clear pillow box tied with a ribbon.
4. For a variation of the gable box above, try a frosted Chinese takeout container.
* Gift wrapping and photography by Corinna vanGerwen
Rock candy is always a fun favorite and would be great for an afternoon bridal tea party or party favors. All it takes is a few simple tools, lots of sugar and even more patience!
Rock candy ingredients & supplies:
The amount of water and sugar you need depends on how many pieces of rock candy you would like to make and the number of jars you have available (I recommend no more than 2 pieces per jar) - the standard ratio is 2 cups of sugar to 1 cup of water, but we found that we had to add a bit more sugar than our recipe called for. In the end, we used 10 cups of sugar to 4 cups of water.
While your sugar is cooling you can prep your sticks. Soak them in water and roll them in a coating of sugar to give the new sugar crystals something to “seed” to. Be sure to let them dry all the way! If they are still too wet when you put them into the hot sugar solution, all of the sugar coating will fall off, and the new crystals will have nothing to grow on.
Slowly insert your sugared skewers into the solution. You can use a clothespin as shown to keep your sticks in place. Smaller mouth jars/glasses work best, but only allow room for about two sticks per jar. Be sure that your sticks are not touching the sides or bottom of the glass or each other! They need room for the new crystals to grow!
Set them up in a warm, sunny location where they won’t be disturbed, and wait…
..and wait…and wait…and wait (still with me?)…and wait some more…
After about a week you will have made yourself a batch of sparkling sugar rock candy!
So pretty, so tasty and sooooo worth the wait! These would make fantastic holiday gifts to go along with tea or coffee sets (is it crazy that I have Christmas on the brain in July?)!
Servings: 50 pieces
Prep Time: 15 minutes
Cook Time: 30 minutes
Spray a large baking sheet with non stick cooking spray and set aside.
In a large saucepan, stir together the sugar and corn starch. Using a wooden spoon, stir in the corn syrup, glycerin, butter, water and salt. Place saucepan over medium heat and stir continuously until the sugar has completely dissolved and mixture comes to a boil. Once mixture has come to a boil, allow to continue to cook, undisturbed, until it reaches 270º F on a candy thermometer. This is the soft-crack stage. (Make sure to wash down the sides of the saucepan with a pastry brush dipped in warm water while the syrup cooks. This will prevent any sugar crystals forming and clinging to the side of the pan, which could fall into the mixture and encourage recrystallization.)
Remove the saucepan from the heat. Very gently stir in the food coloring and vanilla. Pour mixture onto the prepared baking sheet and allow to cool just enough to handle.
Butter or spray your hands with a non stick cooking spray and begin to pull the taffy until it’s light in color and has a satiny gloss. Have a friend help you with this step, and don’t be concerned if the taffy doesn’t seem to be “working”. This step will take about 10 to 12 minutes.
Using the same baking tray, roll the pulled taffy into a long rope (about 1/2” diameter), and cut with a knive that has been sprayed with non stick cooking spray into 1” pieces. Allow to cool for 20 minutes before wrapping in wax paper.
Recipe Credit: Paula Deen
I think truffles are the perfect dessert for pretty much any occasion. They’re bite-size, sweet, decadent and the perfect foundation for just about any flavor combination imaginable.
Rich, dark chocolate is infused with Nutella and Frangelico, then rolled in toasted, chopped hazelnuts to create a simple, yet fabulous treat.
1. In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.
2. Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes. Whisk in vanilla and Frangelico. Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
3. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in chopped hazelnuts. Refrigerate truffles until ready to serve.
- For information on how to skin and toast hazelnuts, check out this article, How to Skin Hazelnuts
- Truffles will store well in the refrigerator for up to 3 days.
- If you do not have Frangelico, simply omit the ingredient, just note the recipe will lack the layer of flavor that the Frangelico imparts to the truffles. You can typically find mini bottles of Frangelico for about $2.99 at liquor stores.
* Recipe Credit: My Baking Addiction
Cookies that look like mini cakes? Uh, where do we sign up? These cute confections are perfect for an afternoon shower, post brunch or as gifts when wrapped in pretty boxes or clear bags with ribbons.
All it takes to make delicately scented tablets is a little mixing, some gradual spritzing, and a few minutes of molding. When you’re finished you’ll have dozens of effervescent treats in a variety of shapes and colors that will scent and soften bath water as they bubble. They make great gifts for all the ladies on your list, including mothers, grandmothers, aunts, and grown-up nieces. Experiment with colors and scents; mix yellow and red to make orange, for example, and try blending lemon with lavender.
Tools and Materials
1. Sift 1 3/4 cup baking soda, 1 cup citric acid, and 2 cups cornstarch through a sieve to remove chunks. To make different tints, fill small spritzer bottles with water and add about 6 drops of food coloring to each.
2. Pour 1 cup of powdered mixture into a glass bowl. Lightly spritz, stirring after each spritz, until powder is desired color. Add water slowly, so mixture does not fizz. If mixing two tints, alternate colors as you spritz. Check the consistency of powder with your fingers; when it can be tightly packed or shaped, stop spritzing (this may take a little while).
3. Select an essential oil. Add 5 drops if it’s one of the stronger scents (peppermint, lavender), 6 if it’s a weaker one (lemon, grapefruit). Mix well. Firmly pack mixture into small baking molds. We used 1/4 cup for each fizzy, which is good for one bath. Allow mixture to set for 2 hours, then pop out carefully. Repeat with different tints for remaining powder.
* Photo & Instruction Credit: Martha Stewart
This cookie gift bag is so cute. Simply display a platter of them for your guests to take when they leave. For these designs, you can print directly on the bag. Just change the printer settings to use a 5×7 piece of paper. If that won’t work for you, you can always print them on labels, and cut them out. I like these labels.
Here are the supplies:
* 5×7 Kraft paper bags
* Skewers. You could also use toothpicks, and little food picks, but I like how thick the skewers are.
* Enjoy! design (Download)
* Bag design (Download)
* Tape Runner Have you guys ever used this? It’s the best thing ever, if you don’t have that, you can use a glue stick.
* Plastic Baggies
* Exacto Knife
Put between one and three cookies into some plastic baggies. After you have printed out the bag design either directly onto your bags, or onto labels to put on your bags, put the cookies into it. Fold over the bag top a couple of times and give it a nice crease. Then take your enjoy! labels, and run the tape runner along the back, at the end of the design. Simply wrap the design around the skewer pressing the paper together to create a flag. Then snip of about 3.5 inches of the skewer. Once you have done that use your exacto knife to cut two small slits into the bag, all the way through for your flag. Insert your flag into the slits and you’re done!
* Photo credit: Spoon, Fork Bacon
This DIY was inspired by a gold monogram necklace and it might just be the easiest project ever. A glittery gold alphabet sticker is placed on a gold mailing seal to create the metal on metal effect, and that’s pretty much all there is to it!
* Gold alphabet stickers
* 1/8″ hole punch
* Gold mailing seals
* Gold cord
* Favor box
Step 1 – Punch 2 holes on a gold seal.
Step 2 – Place an alphabet sticker on the seal.
Step 3 – Cut a piece of cord long enough to wrap around the favour box, plus a little extra to tie a knot.
Step 4 – Thread cord through the gold seal
These chocolate classics would make cute wedding favors.
1. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
2. Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
3. Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
4. Remove from oven; let cookies cool on baking sheets, 10 minutes. Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
5. Spread 1 scant tablespoon buttercream on flat sides of half the cookies. Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
6. Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.
Ink Jet Color Printer
5×7 White Paper Bags
1. Download the bag graphic and type in names and event date in spaces provided. Follow the directions in the PDF for printing with an Ink Jet Printer. If you don’t have an Ink Jet or if your printer doesn’t allow you to print odd formats, you can print directly onto sticker paper (found at office supply stores) and post apply to the bag.
2. Help maintain freshness and keep sweets from leaving oil stains on the paper bag by lining with a glassine envelope.
3. Add a little more detail to the bags and scallop the top with a pair of pinking shears or rotary cutter.
4. Fill bag with treats and serve!
* Design & Photo Credit: Thig and Thistle