Christmas Goodies

I had so much fun putting together this Serendipity Stamps Design Team Challenge for you! The challenge this month is all about Christmas.

I decorated this "film reel" tin from Provocraft with My Mind's Eye patterned paper from "The Merry Days of Christmas" collection. The tag highlights the gorgeous "Snowflake Flourish" stamps as well as the classic "To" and "From" stamps. The tag began as plain white card stock. I stamped the snowflakes using Papertrey Ink's Fresh Snow ink and then embossed them with clear embossing powder. I then completely covered the card stock with Fired Brick Distress Ink before gently rubbing the embossed snowflakes with a baby wipe to reveal the crisp white flakes below. I stamped the "To" and "From" and cut them out with Nestabilities tags dyes and then added a hint of snowflakes with the Distress Ink.

What's going in this tin, you ask? Something yummy of course! I made up a batch of Peppermint Bark, one of my favorite holiday treats and so, so simple to make. You'll find the recipe I use below.

The next two projects I whipped up also incorporate the Flourish Snowflake stamp. I created a snowflake ornament to go with the tin and a second tag using a twist on the embossing technique. You can view a close-up of either project by clicking on the images.

Be sure to check out my design teammates sites to see what their creative juices have inspired! While you're there, be sure to give them some love!

Anya
Shannan
Jennifer
Lynda
Yvonne
Amy

Peppermint Bark

12 oz. semi-sweet chocolate chips
16 oz. white chocolate
1/2 teaspoon peppermint extract
1/2 c. peppermint candy, crushed

Preheat oven to 250 degrees. Line the bottom and sides of a 9x13 pan with foil. Spray with non-stick cooking spray or lightly butter the foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place the pan in refrigerator until cold and firm, about 20 minutes.

Melt white chocolate chips in a double boiler or in a metal bowl over simmering water until chocolate is almost melted. Remove bowl and stir until completely melted. Stir in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.

Chill until both layers are firm. Lift foil out of pan. Break into 2 inch pieces. Chill in covered container. Makes about 2 pounds.

It's all about the details:
Card stock: Stampin' Up
Patterned Paper: My Mind's Eye
Stamps: Serendipity Stamps
Ink: Distress Inks, PTI Fresh Snow
Accessories: Glitter, Ribbon, Provocraft Film Reel Tin, embossing powder, jewel brad, Maya Road chipboard snowflake
Tools: Nestabilities