Search Results for “label/Preparing for Christmas Week”

This is a great project to put together while watching a Christmas movie with your family!

Start with a plain grapevine wreath (available at Michael’s or A.C.Moore). Cut out circles of varying size from an assortment of red and green fabrics (I also used white and black & white fabrics too). No need to measure these – just cut small, medium, and large circles. Stack three circles together in a way that looks good. Poke a hole in the center through all three layers using a sharp pair of scissors (careful!). Poke a brad into the hole and open up the back. Using hot glue, adhere circles randomly to your grapevine wreath until it looks the way you want it to. Add any other embellishments (like sparkly snowflake ornaments) as desired. Tie on a ribbon loop at the top for hanging purposes. Voila!

For all the Preparing for Christmas Week posts, click here!

Linking to:
Tatertots & Jello

I want to hear from you…
Share your hand-crafted Christmas wreaths with us!
Link them up (from Christmases past and present) in the comments!
Pin It

Forget your preconceived notions that biscotti is difficult or time-consuming to make. This recipe is so simple that it makes having biscotti with your coffee almost too attainable. It is the perfect addition to a holiday party, so go make a batch right now! Your guests will thank me. Original recipe found here (pictures and instructions are my own).

Peppermint Biscotti

2 eggs
1 cup sugar
2 tsp. peppermint extract
1 3/4 cups flour
1/2 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
chocolate chips, optional
crushed peppermints, optional

Preheat the oven to 350 degrees. Using parchment paper, line a baking sheet. Beat together eggs, sugar, and peppermint extract. Stir in the flour, cocoa, baking soda and salt. Dough will be very stiff. Divide dough into two parts and roll into rectangles 1/2 inch thick. Rectangles should be approximately 9″x4″. Lay rectangles on parchment paper and bake for 30 minutes. Allow to cool slightly, then cut into 1/2 inch thick slices (4 inches long) with a serrated bread knife. Return to oven (with the cut sides laying up) and bake for an additional 20-25 minutes. Cool completely. (Optional: Dip ends of biscotti in melted chocolate chips and roll in crushed peppermints.)