Countdown To Christmas- Week 2 Cocoa Treat Pouch

Hi Stampers and welcome back to my Countdown to Christmas series.  It's Week 2 and time for a fun project, inexpensive to make and fun for all ages.  The weather here in Pennsylvania has definitely changed and sweaters and warm drinks are always on our minds.  Today's project was inspired by Julie Dimattio, the Paper Pixie.  I used her basic pouch construction but made some adjustments for the design.

For the pouch, start with a piece of Crumb Cake card stock measuring 5 1/2in by 8 1/2in, scored at 4 1/4 in on the 8 1/2 in side.  Along the 5 1/2 in side, make a tick mark at 2 3/4in and then cut from the tick mark to where the center score line meets the top edge. Put a piece of TEAR & TAPE adhesive along the bottom edge of the uncut side and close the pouch closed.  For the paper on the front, cut a piece of Cherry Cobbler card stock at 4in by 5 1/8in.  Again make a tick mark along the 5 1/8in side and with the tick mark along the right side, cut from the tick mark to the opposite left corner.  Your card stock should fit on the front pocket with a 1/8in border of Crumb Cake around the edge.  Before adhering it, take the BUFFALO CHECK BACKGROUND STAMP and stamp it on the Cherry Cobbler piece using MEMENTO INK. I recommend using the STAMPARATUS for stamping this and any other background stamp.  It allows you to go back and reink if necessary without the fear of the image not lining up. Check out the FB LIVE video below to see how I stamped the buffalo check on the cardstock.  It's so easy.  You can find this amazing product in my online store.

After stamping, adhere the buffalo check piece to the front of the pouch using TOMBOW adhesive.  Next, secure the pouch by punching two holes about 1/4 in apart where the top of the pocket overlaps the back of the pouch.  Using BLACK BAKER'S TWINE, tie the treat tube to the cardstock.   Double the twine by making a loop and tied a bow on the front of the tube.  The treat tubes and dehydrated marshmallows are available on AMAZON.  To make the sentiment, I punched out a WHISPER WHITE circle using the 2in CIRCLE PUNCH and BASIC BLACK starburst using the STARBURST PUNCH.  These are two of my favorite punches because they are a perfect pair for cards and projects.

For a final embellishment, I used the pine sprig from the PRETTY PINES thinlits, available in the Annual Catalog.  I cut out two sprigs using TRANQUIL TIDE card stock and adhered them to the back of my sentiment before adhering it to the pouch front using DIMENSIONALS.  Then tuck your pack of hot cocoa in the pouch and you're all done.  I used Swiss Miss but any brand will work.  Below is my FB LIVE video for Week 2

(coming soon)

I hope you enjoyed the second week of my Countdown to Christmas series.  Don't forget to check back next week to see what fun project I have for you.  If you have any questions about this or any project on my blog, please don't hesitate to email me or message me.  If you are interested in any of the products shown in my projects, you can go to my online store to purchase them.  Just click below.

The Wexford Stampers Online Store

Thanks again and Keep on Stamping,

Barb Reed

The Wexford Stamper

blreed@comcast.net