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I love the retro look of this DIY Free Printable Holiday Wish List from Hank + Hunt found via The Sweetest Occassion. There is a black and red version and one that has a touch of green. Printing on ivory paper really does give it that vintage feel. What a classy way to drop a note to Santa. I bet these lovelies make it to the top of his nice list! Found via Pinterest.
Do you follow me on Pinterest? I am at evaledesign
{image credit Hank + Hunt}
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I am a fan of gift cards, but not a big fan of the goofy little holders or paper envelopes provided to hold them. So I have designed some DIY A2 folded printable gift card holders for everyone! There are 2 designs {white & gray, and red & green}, 1 of each on the 8.5"x11". Just print PDF onto cardstock, trim down center line and fold in half. Using an x-acto trace along the back side angle lines. Open card and gently slip your gift card into place. Blank inside to write a personalized message. Try printing design on different colored cardstock! Enjoy!
*Designer recommendations:
1. I would recommend using 80 lb paper. Has a bit more give than 100 or 110 lbs paper.
2. If you need more room for the card, using the x-acto, just make the angle trim marks a bit longer.
3. If your card has rounded corners, just double-stick or using regular tape, tape the card inside.
Download GiftCardHolder here.
COMMON SENSE RULE: For personal use only. Not for commercial use. ©erinvaledesign.com
** AN OLDIE, BUT A GOODIE **
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I LOVE these DIY Free Printable Naughty or Nice Gift Tags from Brooklyn Limestone. The design looks amazing! Your kiddos will love them. Found via Pinterest.
ps if you have time, wander around her site. A-M-A-Z-I-N-G. I am not blown away easily, but I lost about 5 hours of my life swimming through all the eye candy goodness on this site.
Do you follow me on Pinterest? I am at evaledesign
{image credit Brooklyn Limestone}
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INGREDIENTS
1 1/2 cups red lentils (soaked, if possible – see below)
3 tablespoons olive oil
One yellow onion
4 cloves garlic
2 carrots
1 15-ounce can diced tomatoes
3 teaspoons cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Fresh ground pepper
1 liter vegetable broth
Sliced almonds
2 lemons
Fresh cilantro
DIRECTIONS
If possible, soak the lentils prior to cooking – place them in a large bowl and cover with several inches of cold water for about 12 hours or so. If you don’t have time, this step is optional – you’ll just have to cook the lentils a bit longer in Step 5.
Chop the onion. Finely dice the 4 cloves garlic. Chop the 2carrots. Chop a bit of cilantro (if using for a garnish).
In a large pot or dutch oven over medium heat, heat 3 tablespoons olive oil. Add the onion, garlic, and carrots and saute, stirring occasionally, for about 4 minutes.
Add the tomatoes, 3 teaspoons cumin, 2 teaspoons paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and a few grinds pepper. Saute for 2 minutes, stirring occasionally.
Add the broth and lentils. Bring to a simmer, then cook until the lentils are soft – about 10 to 15 minutes if soaked, or around 20 to 30 minutes if unsoaked. When the soup is done, puree it using an immersion blender (or regular blender).
While the soup cooks, toast the almonds – in a dry pan over medium heat, heat the almonds, stirring occasionally, until browned – about 3 to 4 minutes (make sure to watch them constantly so they do not burn).
When the soup is done, dish the soup into bowls. Garnish with toasted almonds, fresh squeezed lemon juice, fresh cilantro, and a drizzle of olive oil.
**This recipe was so good. I made it as a "filler" food when we had all of my husband's family in town for Thanksgiving. People ate it along with a light lunch or dinner. It has a bit of an Indian spicy flare to it. We paired it with some naan bread. Original recipe found here via A Couple Cooks. Enjoy!
{image credits A Couple Cooks}
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INGREDIENTS
Cookie
1 1/4 c. all-purpose unbleached flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1 1/2 c. sugar
1 egg
sea salt
Filling
10 oz. white chocolate
1/4 c. crushed peppermint, plus more for garnish
2 tbsp. salted butter, room temperature
2/3 c. heavy cream
DIRECTIONS
Make cookies. Preheat oven to 375°. Line baking sheets with Silpat or parchment paper.
Whisk together flour, cocoa powder, baking soda, and baking powder. Set aside.
Cream together butter and sugar until light and fluffy. Mix in egg.
Slowly mix in flour mixture until evenly incorporated.
Roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass, about 2 1/4-inches in diameter. Use extra flour on the bottom of the cup if sticking occurs. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie. Minor spreading will occur.
Bake for 7 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.
Allow to cool completely.
Make ganache. Add white chocolate chips, peppermints, and butter to a heat proof bowl. Heat cream in a saucepan over medium-high heat until simmering.
Pour over chocolate chip mixture and whisk until combined. Allow to cool and thicken, about 1 hour. Stir occasionally.
Spread ganache over half of the cookies. Sprinkle with additional peppermints. Top with cookie and serve.
Store in an airtight container.
**This is on my list of "must bake" for the holidays. Don't they look amazing?! The recipe is from the uber talented The FauxMartha. Don't forget to check out her Christmas in a Bowl recipe too. Original recipe found here. Enjoy!
{image credit The Fauxmartha}
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