Friday, November 30, 2012

'Tis the Season to be an Elf - Idea #22

Idea #22 - Candles

Whether you are adventurous and make your own candles or buy some at the store, this is a good way to end our elf ideas.

Thursday, November 29, 2012

'Tis the Season to be an Elf - Idea #21

Idea #21 - HoHo's and Ding Dong's

This idea is terribly funny! You could even change it up and have it from "your ding dong friends."

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Wednesday, November 28, 2012

'Tis the Season to be an Elf - Idea #20

Idea #20 - Salsa

I had a different idea down originally but saw this one and had to change it.  It's different and makes me smile!

Tuesday, November 27, 2012

'Tis the Season to be an Elf - Idea #19

Idea #19 - Chapstick

This makes me laugh every time I look at it! You could even add a sprig of mistletoe to go along with it.

Monday, November 26, 2012

'Tis the Season to be an Elf - Idea #18

Idea #18 - Plate of Christmas Cookies

Who doesn't love a plate of Christmas cookies? Check out 'Tis the Season's (2010) 25 Days of Christmas Cookies for some delicious cookie ideas.

Friday, November 23, 2012

'Tis the Season to be an Elf - Idea #17

Idea #17 - Gift Card to Coffee Shop

As a Starbucks wifey, I absolutely love this gift and especially the card that Eighteen25 has put together to go with it! Click {here} to find out just how easy it is to make! Or use the tag below and simply tie a ribbon around a gift card. Either way someone will appreciate this gift a "latte"!

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Thursday, November 22, 2012

'Tis the Season to be an Elf - Idea #16

Idea #16 - Snowman Poop {Tic Tacs}

Click {here} to go to Enchanted Ladybug Creations for a pattern to make the package shown in the picture below. *Bonus on her website: Grinch Pills*

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Wednesday, November 21, 2012

'Tis the Season to be an Elf - Idea #15

Idea #15 - Fudge

I recently saw this totally awesome idea for giving fudge as a gift. Make the fudge in cookie cutters and deliver the fudge, cookie cutter and all.

Cookie Cutter Fudge

1-1/2 cups semisweet chocolate chips
1 cup peanut butter chips
1 can (14 ounces sweetened condensed milk
2 tablespoons butter, softened
1 teaspoon vanilla
White or red decorator icing, if desired
Candies, if desired

Place each of six 3 x 1/2 inch cookie cutters in a simple shape on 5 inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.

in 4 cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on high 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla.

Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.

Carefully remove foil.

To give as a gift, wrap in cellophane and tie with ribbon.

Recipe and picture from

Tuesday, November 20, 2012

'Tis the Season to be an Elf - Idea #14

Idea #14 - Plates, Napkins & Cups 

Monday, November 19, 2012

'Tis the Season to be an Elf - Idea #13

Idea #13 - Muffins

An easy way to give muffins as a gift is simple.  Simply take an empty foil or seran box, wrap it with wrapping paper and put the muffins in the box.  Simple and pretty.

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Nutella Breakfast Muffins

1 egg
1/3 cup oil
1/3 cup sugar
3/4 cup flour
1/4 teaspoon baking powder
1/8 baking soda
1 teaspoon vanilla
1/2 cup buttermilk
1/2 cup Nutella
1 teaspoon coarse sea salt with 1 tablespoon sparkling sugar

Preheat oven to 350 degrees. In a large bowl, beat together the egg, oil, sugar, flour, baking powder, soda, and vanilla flavorings until smooth. Beat in the buttermilk, then spoon a small amount of the batter into the bottom of a muffin tin lined with a cupcake wrapper. Spoon a tablespoon or so of Nutella into the center of the cup, then cover with a second spoonful of batter. Sprinkle a small amount of the salt & sparkling sugar mixture on top of each muffin.

Bake in preheated oven for 17-19 minutes, or just until the center of the muffins spring back when touched lightly with your finger. Remove and cool. Drizzle warm Nutella on top of each muffin, if desired, before serving.

Recipe and picture from

Friday, November 16, 2012

'Tis the Season to be an Elf - Idea #12

Idea #12 - Nail Polish 

From the simple to the "complex", there are so many cute and different ways to present this gift.

Simple: Tie a ribbon around nail polish and nail file. Done.

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"Complex": In a small mason jar, put in cotton balls, small bottle of nail polish remover, small nail file, toe separators and, of course, nail polish.

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On a totally different note, I wouldn't be opposed AT ALL if someone gave this to me as a gift! Hint, hint!

Thursday, November 15, 2012

'Tis the Season to be an Elf - Idea #11

Idea #11 - Popcorn

Simply give a jar full of popcorn with a ribbon tied around it. Make it ahead with seasonings already in it. Include the seasonings separately. So many options.

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Wednesday, November 14, 2012

Tuesday, November 13, 2012

'Tis the Season to be an Elf - Idea #9

Idea #9 - Whisk with Hershey Kisses and Berry muffin mix

Fill the whisk with Hershey kisses and attach to a muffin mix.  You couldn't "whisk" for anything easier.

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Monday, November 12, 2012

'Tis the Season to be an Elf - Idea #8

Idea #8 - Chocolate Covered Cherries

Make your own or buy a box. Below is a recipe to make your own.

Chocolate Covered Cherries

2-1/2 cups confectioners' sugar
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon almond extract
2 jars (8 ounces each) maraschino cherries with stems, well drained
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1 inch balls and flatten into a 2 inch circle.

Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.

In a microwave, melt chocolate and shortening; stir until smooth. Holding onto the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving. Yield: 3 dozen

Recipe and picture from