Cottage Wreaths Grateful Treat Bag
F all themed thank you treat/gift bag using Stampin' Up! products.
Cut cardstock and designer paper to the following sizes using a Paper Trimmer:
- 1-7/8" x 4-1/2" of small orange plaid design from Gingham Cottage 12" x 12" Designer Series Paper
- 3" square from Basic White Cardstock
- 1-1/2" square from Calypso Coral Cardstock
- 1/2" x 3" from So Saffron Cardstock
- 1" x 1-1/4" from Real Red Cardstock
- 1" x 1-1/4" from Pumpkin Pie Cardstock
- 1" x 1-1/4" from So Saffron Cardstock
As you are ready to stamp using the Cottage Wreaths Set, place the cardstock or designer paper on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp.
Mount the leafy wreath image from the Cottage Wreaths Set on Block E. Ink it up with the So Saffron Ink Pad. Leave the inky stamp face up on your work surface. Use the brush tips of the Calypso Coral, Pumpkin Pie, and Real Red Stampin' Write Markers to thump color randomly onto the inky stamp. Breathe on the stamp to moisten the ink. Stamp the image in the center of the white square.
Pick out the larger, more open wreath die from the Country Wreaths Dies. Put it on top of the stamped wreath on a platform on your Stampin' Cut & Emboss Machine. Rotate the die around until is is centered over the stamped image . Run through the machine.
Unlock the Banners Pick A Punch. Slide one short edge of the larger So Saffron strip into the right side of the punch (the side of the punch with the inward notch) as far as it will go and get it centered. Punch.
Mount the tiny acorn image from the Cottage Wreaths Set on Block A. Ink it up with the brush tips of the Soft Suede and Early Espresso Stampin' Write Markers. Breathe on the stamp to moisten the ink. Stamp the image at a slight angle as close as possible to the notched end of the So Saffron strip so the notch is on the right side.
Mount the "grateful" sentiment from the Cottage Wreaths Set on Block G. Ink it up with the Pumpkin Pie Ink Pad. Stamp it just to the left of the acorn image on the punched So Saffron strip.
Use Paper Snips Scissors to cut off the left end of the stamped So Saffron sentiment strip so there is about 1/2" of cardstock between the "g" in the word "grateful" and the left edge.
WITHOUT ADHERING, lay the sentiment strip on the bottom of the horizontal Gingham Cottage designer paper rectangle so it is about 1/4" from the right edge and about 3/8" from the bottom edge. WITHOUT ADHERING, lay the wreath cut out on the left side of the designer paper rectangle so it covers the left end of the sentiment strip and just barely overlaps the bottom of the designer paper and almost touches the left edge.
Mount the set of three small oak leaves image from the Cottage Wreaths Set on Block B. Ink it up with the Pumpkin Pie Ink Pad. Stamp it just above the sentiment strip and just to the right of the wreath on the designer paper rectangle.
Now, adhere the sentiment strip and wreath cut out in place using Stampin' Seal.
Pick out three of the small 5 leaf stem dies from the Country Wreaths Dies. Put them on top of the tiny So Saffron, Real Red, and Pumpkin Pie rectangles on a platform on your Stampin' Cut & Emboss Machine. Make sure the cardstock and the dies do NOT overlap. Run through the machine.
Use Multipurpose Liquid Glue or Fine-Tip Glue Pen to adhere the three leaf stem cut outs in a tight cluster as shown on the bottom right side of the wreath just to the left of the sentiment strip.
Pick out the more detailed bow die from the Country Wreaths Dies. Put it on top of the Calypso Coral square on a platform on your Stampin' Cut & Emboss Machine. Run through the machine.
Use Multipurpose Liquid Glue or Fine-Tip Glue Pen to adhere the bow cut out to the bottom of the stems at a slight angle as shown.
Adhere the designer paper rectangle to the front of an Embossed Treat Bag about 1-1/8" from the bottom edge. There should be a small amount of white bag showing on the left and right edges.
Use the mini spatula on the Take Your Pick to carefully peel up 3 large dots from the sheet of Rustic Metallic Adhesive-Backed Dots making sure that you get the adhesive backings as well. Adhere one to the center of the bow, one just above the stamped oak leaves on the designer paper rectangle, and one just above the upper left side of the wreath on the bag itself as shown.
Cut a 16" piece of the White 1/4" Crinkled Seam Binding Ribbon.
Lay the ribbon on some Grid Paper to protect your work surface.
Use the side of the brush tip of the Dark Pumpkin Pie Stampin' Blends to color the ribbon. Set it aside to let it dry for a few minutes.
Open the Embossed Treat Bag. Fill it with treats.
Thread one end of the colored ribbon through the handle at the top of the bag. Pull the ribbon through until it is equal on both sides. Tie a half knot at the top of the handles to pinch the handles closed. Finish tying a large bow in the ribbon. Trim the ends.