Melting Snowman Cookies

It has been snowing for 29 hours straight so I think that makes it a perfect day to make some Melting Snowman Cookies!  Granted, the weather isn't helping the snowman to melt but one can always wish, right?

I followed the tutorial found here: http://www.trulycustomcakery.com/tutorials/25.html .

You can use any sugar cookie recipe (heck, you could even use store-bought, unfrosted sugar cookies!) but I am a true fan of my my mom's recipe .

Instead of rolling and using cookie cutters to form the cookies, just take small balls of dough and flatten them out a bit and place them on the cookie sheet.  It doesn't matter if they are perfectly round since you want them to look like a melting blob anyway.


Bake the cookies and allow to cool. 

Once your cookies are baked, prepare the marshmallows by spraying a plate with cooking spray and setting about 7-8 marshmallows on it, spaced evenly.  Do not cook them yet, just have them on standby.

Now you can mix up some icing.   I just mixed about a cup or so of powdered sugar with some flavoring (either vanilla or almond; I used almond today because it's just what I grabbed) and a little bit of milk.  Add your liquids slowly-- the amount will vary, so I'm not even going to give an actual measurement.  You want to just add it until the icing is thin but not drippy.  When you spread it on the cookie, you want it to flow a little bit and not be too thick.  It's okay if it starts to ooze towards the edge of the cookie a little, but you don't want it to be so thin that all of it oozes and you end up seeing the yellowness of the cookie through the frosting.  Use your judgement; but remember, you can always add liquid but you can't take it away!  If it's too thin, add a little bit more powdered sugar.  If it's too thick, add a little bit more milk.

Now comes the fun part.

Once you have about 7-8 cookies frosted, set the plate of marshmallows in the microwave and cook on high for 15 seconds.  WATCH THEM.  You want them to puff up but not cook or explode. 

Grease your fingertips as well, and immediately place a marshmallow on top of each frosted cookie.  It's okay if they get denty and bumpy from your fingers since you want them to look like they are losing their shape anyway.

Follow these directions until you have all of the cookies with snowman heads on them. 

Tint any remaining icing the colors of your choice, and decorate your melting snowman.

Halloween Cagey Ghosts

My sister claims she is not crafty. Ironically, I posted this picture of her house-o-lantern last year:



I posted the directions she followed here.

Last week, she sent me another picture of her house, decorated all cutely for Halloween.  She made Cagey Ghosts out of tomato cages.  I hadn't even begun to decorate for fall yet and she already had made a craft for Halloween.  Yeah... not crafty my glue gun.

So, instead of posting a picture of her cute Cagey Ghosts, I'll post the ones that I made today.  After all, I threw out the picture she sent me of her house in retaliation. 

These were pretty easy to make with things most people have at home.  (okay, who am I kidding--- I had to go buy tomato cages AND white sheets.  But seriously, most people probably do have that stuff at home.)  Don't use heavy duty tomato cages-- the thinner and cheaper, the better!  They are much easier to bend!  

Here are the instructions from Family Fun magazine:

1. To make one, set up the cage as shown. To form the head, use duct tape to secure the rounded prongs of the cage. Thread the lights through the cage, and secure them with twist ties. 
2. For each arm, ball up two socks and duct-tape them to a stick, placed in the ground.
3. Add marker or pinned-on craft foam facial features to a white twin sheet, then drape it over the structure.

September Daring Bakers- Sugar Cookies

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

Sugar Cookies?  I got this challenge covered.  My mom and sisters and I devote an entire DAY to sugar cookies every year around Christmas time.  I can make and frost sugar cookies blindfolded.  With one hand behind my back.  In the dark.  (Oh wait, I'm blindfolded... the lights may be on)
 
So why am I finally completing September's challenge on October 2?  I guess the same reason I haven't blogged any fun food things since August 27th, ironically last month's DB challenge. 
 
I've been saying it for months (a year?)  I've become a blogging loser.  School has taken priority for me... and now...sadly.... I have to say that work will be taking priority.  After 12 years of being a stay-at-home mom, I'm going back to work next week.
 
Will I continue with the Daring Bakers?  Maybe.  I hope to.... especially after reading what the October challenge entails..... I can't leak any hints, but it will be delish.
 
So onto last months challenge that I've made this month.  Sugar Cookies.  I refuse to use any sugar cookie recipe other than this one, so when this challenge came up, I knew I'd have a problem.  I still used my recipe, because I have never found another sugar cookie that melts in your mouth like that one does.  Using confectioner sugar as opposed to granulated is the key to a perfect sugar cookie. 

For this challenge, we were allowed to use any theme we'd like for our cookies, so long as it related to "September".  Mine is sort of September/October (Septober?) since I just did a basic fall leaf theme.   I made enough to share with several neighbors, as well!   Oh, and I had a great helper.... everyone must get one of these! 

Here is the basic sugar cookie recipe that was provided for this challenge, as well as the Royal Icing recipe.  (I did use the Royal Icing recipe, although I omitted the lemon juice and used Almond extract)

Basic Sugar Cookies:
Makes Approximately 36x 10cm / 4" Cookies
6 Tbsp Unsalted Butter, at room temperature
3 cups + 3 Tbsp All Purpose Flour
 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

Directions

• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.

• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.  Add the sifted flour and mix on low until a non sticky dough forms.

• Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid flour flying everywhere.

• Knead into a ball and divide into 2 or 3 pieces.

• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)

• Refrigerate for a minimum of 30mins.

• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.

• Once chilled, peel off parchment and place dough on a lightly floured surface.

• Cut out shapes with cookie cutters or a sharp knife.

• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.

• Tip: It’s very important you chill them again otherwise they’ll spread while baking.

• Re-roll scraps and follow the above process until all scraps are used up.

• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.

• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.

• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done.


• Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.

• Leave to cool on cooling racks.

• Once completely cooled, decorate as desired.


Royal Icing:


 2½ - 3 cups Powdered Sugar, unsifted
2 Large Egg Whites
2 tsp Lemon Juice
1 tsp Almond Extract, optional

Directions

• Beat egg whites with flavoring until combined.

• Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and
grease free.

• Sift the icing sugar to remove lumps and add it to the egg whites.

• Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.

• Beat on low until combined and smooth.

• Use immediately or keep in an airtight container.

• Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.

Decorating Your Cookies: Flooding


“Flooding” a cookie is a technique used when covering a cookie with Royal Icing.

1. You outline the area you want to flood which helps create a dam.

2. Then fill or flood inside the area you’ve outlined.

The most important thing when it comes to decorating with Royal Icing is the consistency.

There are two ways of flooding your cookies. Some like to do the outline with a thicker icing and then flood with a thinner icing. Some like to use the same icing to do both which saves time and you don’t have to have two different piping bags for each colour you’re using.

Use different colors to add polka-dots around the edge of a cookie

Drag a toothpick through the center of the polka-dots, without lifting up in between the dots.

The Same Consistency Method

• Mix your royal icing according to the recipe/instructions

• Drag a knife through the surface of the Royal Icing and count to 10

• If the surface becomes smooth between 5 & 10 seconds, the icing is at the correct consistency

• Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, do the 10 second test, then if it’s still too thick, add a few more drops of water, repeat, etc.


• Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test.

Two Different Consistencies Method

• Mix your royal icing according to the recipe/instructions.

• Separate into 2 different bowls, one lot of icing for outlining, the other for flooding.

• For the outlining icing, drag a knife through the surface of the Royal Icing.

• If the surface becomes smooth at around 10 seconds, the icing is at the correct consistency.

• Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, count to 10 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc.


• Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test.

• For the flooding/filling icing, drag a knife through the surface of the Royal Icing.

• If the surface becomes smooth at around 3-4 seconds, the icing is at the correct consistency.

• Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, count to 3-4 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc.


• Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 3-4 second test.

Be sure to click on the Daring Bakers icon in my sidebar so you can select other Daring Bakers blogs and take a peek at their creations this month!

Mario Bros. Cupcakes/ Homemade Fondant

My friend Candy made cute cupcake for her son Kyle's birthday- they were decorated like the Mario Bros. mushrooms. I knew my son would love them just as much since Mario Bros. is basically his first language. While I was searching for some character pictures to print, I stumbled upon some cupcakes that were decorated with fondant. They were from a bakery and the Mario Bros. fondant character cupcakes were available for purchase. Yeah.... I don't think so.

I found a great recipe for marshmallow fondant. It seriously couldn't be easier (although it'd be nice if it were a little less messier!). I used this receipe to make my own Mario Bros. cupcakes with fondant!



The site I found the original recipe at is here, but here is also the recipe:

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total (mine literally took one minute) Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. (I used it immediately)

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant icing will hold very well in the refrigerator for weeks.

Now it’s time to start. Your cake should be baked, and completely cooled. If you have a shaped cake, you can trim it now and then place the cake on a prepared cake board. In other words, you are assembling the cake puzzle on the board. You can also place the cake on the board first and then trim (you must be extra careful not to damage the covered board). I personally find that shaping first is the easiest and then transferring the cake.

Give the top and sides of the cake a nice thick 1/4-inch coating of buttercream icing . The buttercream icing helps the fondant icing to “stick” to the cake and this cushion of undercoating icing helps to give you the beautiful smooth nearly perfect finish that you are looking for.

When you are ready to use the rested fondant icing, the first thing you need to do is decide what size you will need to roll your icing to.

Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Give the fondant icing a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly).

The fondant icing will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.

Now is the best time to add your food coloring. I prefer to store my fondant icing in it’s natural color of white. Some colors can change the consistency of the icing. If you do need to store colored fondant icing, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. It’s better to be safe than sorry. Bag everything in Ziploc bags. Remember that food coloring can also stain your hands and nails. I have food-grade plastic gloves that I keep around. Add your food coloring, a little at a time, and knead it in. You can always go darker but it is difficult to go lighter. Red has a tendency to get darker as it sits and “ages”.

Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape.

OK, here is a point of controversy about the next step. Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant icing down, sprinkle with more corn starch, and then roll fondant icing out to desired shape. Some teachers advise that you grease the counter, put the fondant icing down, and lightly grease the top of the fondant icing as need to prevent sticking. (It worked way better for me to grease the counter-- I layed the fondant so the cornstarch made it too dry but the shortening helped adhere the layers)

I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. The grease will help to hold in the moisture and keeps the fondant icing pliable. If necessary, add drops of water and knead it in thoroughly before proceeding. You will need to try out both ways in the future and decide what you like the most.

A third alternative is a large-sized Roulpat Mat (31 x 23 inches). It really does work well and it can also help you with moving a large piece of rolled out fondant. I’ve never done it, but I was told that you just gently bend the mat edges downward with the icing still on it. Place the edge of mat and the icing next to the edge of the butter-creamed cake and flip the fondant icing over the cake. What was the top of the fondant icing that you rolled out, is now touching the buttercream and what was the bottom side is now the topside that you see.

Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it. If not, lightly rub cornstarch on the surface of the rolling pin and roll out to the desired size.

I like to roll my icing at least 1/8-inch thick. It’s thick enough for ease of handling and strength integrity. I wouldn’t go any thinner than 1/8-inch for the cake covering. When I’m making decorations with the fondant icing, I will sometimes roll it thinner. The MM Fondant icing is very forgiving and rarely tears but everything has it limits.

The technique that I use is to gently roll the icing on the nonstick rolling pin like a piece of fabric. DO NOT FOLD! An edge will be hanging down.

Quickly place the fondant icing at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake. Your fondant icing will then “fall” into place. You should also have a bit of overhang over the edges.

You might need a little cornstarch at this stage, but only use it very sparingly if you have a dark colored icing. I very lightly sprinkle the cornstarch over the surface and use a buffing motion with my hand to move it around and to level the surface. This motion seals the fondant icing to the buttercream, works out the bumps in the icing below the surface, and removes flaws from the joined areas in the cakes surface below. Please use a VERY gentle pressure to rub the surface of the icing. I often have a little pile of the cornstarch on the counter and dip my hands in it as needed. Here is an important tip: Watch out for your fingernails as long nails can mark up your surface quickly and it is very difficult to smooth them back out.

If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.

I keep a clean, soft pastry brush close by, to move the cornstarch around. Do this lightly or you can leave brush marks on the surface that are almost impossible to remove. A number of companies make fondant smoothers for around $10. I have one, but I’ve used it only once and I’ve used my hands ever since. For me, it is easier and quicker. If you don’t handle the smoother correctly, you can damage the fondant’s finish.

Gently, with the side of your hand, push the fondant into the sides of the cake against the cake board.

To trim the excess fondant icing, you can use a sharp knife. I find that the easiest and neatest way is to use a Pizza Cutter. Hold it at a 45 degree angle from the cake board and the side of the cake. Go slow and follow the shape of the cake. If you hold the cutter at the correct angle, you will have an almost perfect bottom edge. Gently, with your finger tips, push any little leftovers in against the cake for the neatest appearance. If the edge isn’t as nice as you want, you can always add a fondant rope or pearls. Buttercream shells, stars, or flowers look wonderful also.
If your cake needs a bit of shaping, do it now. I used the outside edge of my hand to make the indents to define certain areas of the cake.

Life Savers Candy Cane Ornament

I found these directions for making cute lil candy cane ornaments on one of my recipe cards. I have no idea where it came from or when I cut it out (or why I didn't put a picture with it) but I thought we'd give them a try tonight.

What a fun project that was so easy! It goes like this, literally:
1. Unwrap.
2. Arrange.
3. Bake.
4. Hang.

For more detailed instructions, follow these:

Preheat oven to 325° F. Cover baking sheet with parchment paper or foil. Cut a 1 1/2 inch piece from a plastic drinking straw; set aside to make hole in ornament. Unwrap and arrange 7 individually wrapped Life Savers Five Flavor Hard Candies (sold in a bag) on paper into 6 inch candy cane shape (in any pattern you desire!).

Emily made one in the shape of an E!

Bake 3 to 6 minutes or until candies are melted. Remove from oven. Make a hole, about 1/2 inch from the top, by pressing the drinking straw piece into ornament, leaving in place until candy is cooled. (I found it hard to get out so I sprayed it with cooking spray and held it in place for a minute or two before letting go.)

Cool completely before removing ornament from paper. Gently remove straw. Thread a 6-8 inch piece of yarn, ribbon or shoestring licorice into the hold to hang the ornament. (Mine will last all of 1 day hanging... I'm sure the kids will be munching on them by this time tomorrow!)

*Prepare only one ornament at a time on each baking sheet. Since the candies melt at different rates depending on the color or the variety, baking more than one at a time could cause some ornaments to over-bake.

Christmas Frosted Sugar Cookies

clockwise: My niece Megan, my neice Lauren, my neice Delaney, my daughter Emily, my son Nathan, my nephew Cameron, my nephew Landon and my nephew Daniel

Here is this years photo of our annual Frosting of the Christmas Sugar Cookies! The original post and recipe can be found here on my blog. They are the best sugar cookie you will ever eat!



Between my sisters and my mom and I, we have tens of dozens of cookies (in fact, I have about 10 dozen myself!) and we get together with all of the children on an afternoon just before Christmas and have a Frosting Party! What a neat tradition that I remember doing as a child and now our children will also remember doing!

Halloween Mummy Candy Pot

My daughter is going to a Halloween Costume Party tonight and this Mummy Head will be holding the yummy Halloween treats that she will be bringing with her. Here is how you can make the cute container:

What You Need:



Glue gun
12 1-x-36-inch strips of muslin
Terracotta pot (6 1/2 inches in diameter and 5 1/2 inches tall)
2 round black beads
Paint brush brush
Fluorescent acrylic paint: hot green or orange
Paper towel
Candy or treat (my recipe below)


Instructions:

Spot-glue the end of a muslin strip to the rim of the terracotta pot. Wrap the strip around the pot, spot-gluing in place as needed.

Continue covering the pot with muslin strips, gluing the beginning of each new strip to the end of the previous one. Occasionally twist the muslin during the wrapping process to add dimension, and spot-glue the twist to the pot.

When the pot is completely covered (leave the bottom unwrapped), make a brow by wrapping more strips around the top of the pot. Wrap additional strips around the bottom of the face to give the mummy the appearance of a concealed nose and mouth. Add back beads for eyes.

Dip a paint brush into the fluorescent paint. Dab the brush on a paper towel to remove any excess paint, and lightly brush back and forth on the muslin until the pot is covered. Allow paint to dry.

Fill the finished mummy pot with candy.


I filled my mummy head with these treats (click here for recipe)



using these simple ingredients:

House O Lantern

How cute is this idea from Family Fun Magazine? My sister just sent me an email with this picture of her house; she and my 11 year old niece, Lauren, and 8 year old niece, Delaney, made this tonight!

In the words of my sister, when asked how they made it, "it's a huge piece of cardboard - we cut it down to fit the window - cut out the face - taped some orange tissue paper to the face "pieces" - stuck a lamp in the window and voila!!!!!"

I think it turned out really cute!

Here are the actual instructions from Family Fun magazine:

What you need:

Corrugated cardboard
Pencils or markers
Craft knife
Glue stick
Orange tissue paper
Painter's or masking tape
Lamp

Instructions

Measure the inside of an appropriate window and cut corrugated cardboard to fit tightly. Draw a face on the cardboard, then cut out the pieces with a craft knife (a parent's job).

On the interior side of the cardboard, use a glue stick to cover the openings with orange tissue paper.

Set the cardboard in the window and use painter's or masking tape to hold it in place. Place a lamp near the window to light your house-o'-lantern.

Fall and Halloween Ideas- take 2

Because I feel like I'll never get a chance to make anything fun again and because I don't have the time to blog about anything fun that I do get a chance to do, I thought I'd repost some of the Fall/Halloween stuff I did last year. I have some blog followers that are new this year, so perhaps these ideas won't be repeats for them! Just click on the title of the photo and it will bring you to the original posting.

Candy Corn Clay Pot




Pumpkin Jar Candle




Salty Bones Breadsticks




Crispy Ghosts




Spirit Jugs




Pop Up Pumpkin Card




Witches Hats




Mummy Dogs




Pumpkin Bars with Cream Cheese Frosting




Decorative Plates




Fall Centerpiece




Fall Placemats




Fall Sun Catchers




Pumpkin Cookies




Candleyebra




Pumpkin Bread

Jello Melons

I'm not sure what to call these... Jello Melons? Jellons? Mellos? Whatever you decide, they still will be a refreshing summer treat! All you have to do is halve a melon, scoop out the seeds and fill the empty cavity with Jello. Refrigerate as directed on the Jello box to set. You will be left with a clean cut when you slice your melons!

I mixed up strawberry Jello and filled these honeydew melons. Both of my kiddos loved it! I'm sure you could come up with a fantastic flavor combination.

Gift Bags Made From Envelopes

I may never buy a little gift bag again- what a perfect idea for when you are in a pinch and don't have time to run to the store (and don't have any small gift bags in your recycled stash!). These are so easy to make and you can use white envelopes, colored envelopes, even USED envelopes (just reseal with glue). Any sized envelope will do; the bigger the envelope, the bigger the gift bag. You can decorate the envelope with stamps or markers or just leave it plain and use a pretty bow for the pizazz. These would make great May Day baskets! Just stick some flowers or treats inside and secretly hang on the door handle of a friend.

What you need:

An envelope
Scissors (decorative or plain)
Double sided tape
Ribbon and a paper punch(optional)

What you do:

1. Seal the envelope.



2. Cut off one end of the envelope. I also used a paper punch to punch some decorative holes into the top of one.




3. Fold one side in toward the center (maybe about an inch or slightly less). Do the same with the other side, then fold the bottom up by the same amount, making creases in the paper.



4. Put the bag over one hand. Use your other hand to shape a flat bottom for your bag, pushing the bottom center crease downward, causing the side folds to buckle out. Crease the corners of the bottom into triangles.




5. Use a bit of double-sided tape to stick the corner triangle flaps to the bottom of the bag.

6. Reverse the folds along the sides of the bag to give it shape.

7. If you like, punch holes and thread ribbon through for a handle. If you choose not to add a handle, it will still look cute just standing open! Or you can fold it down and staple it closed.