Holiday Hot Chocolate Gift Pouch (4-1/4” x 5-1/2”)

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Supplies:

Stamps: Ornamental Christmas

Designer Series Paper:  Modern Christmas   

Paper:  Basic Black; Basic White

Ink: Memento Black

Punch:  1/4” Circle Punch

Tools: Bone Folder; Paper Snips; Paper Trimmer

Adhesive: Tear & Tape

Embellishments: In Good Taste Elements; Natural Matte Dots; Star; Wink of Stella

Other:  Swiss Miss Hot Chocolate Envelopes (Box of 8) (1.38 oz)

Pouch:

1. Cut Modern Christmas DSP 10” x 7-1/2”;

Cut coordinating DSP strip 9-1/2” x 2” for Band

2. Score DSP on 10” side at 3” & 7”;

Score DSP on 7-1/2” side at 2” for the bottom;

Fold on Score lines & burnish with Bone Folder

3. Mark the top front center with a pencil at 5”;

Punch the top front with one-half of the Circle Punch using the pencil mark

at the center

(Option #2: Fold the sides in & hold; Punch through both sides with one-half of the

Circle Punch using the pencil mark as the center)

4. Cut off both bottom corners, slightly above the Score line for an easy fold

5. Hold sides together with the bottom center at the top;

Place Scissors at the side edge fold line at an angle & cut all the way across;

Flip over & repeat for the other side;

(Note:  this will create equal sides for the bottom fold)

6. Adhere sides, then the bottom with Tear & Tape

Band:

1. Score DSP Band at 2-1/4” & 6-1/2”;

Hold the center of the Band on the front of the Pouch & hold in place;

Wrap both ends around to the back & crease; adhere ends together with Tear & Tape;

Adhere Band to the Pouch on the back with 2 Stampin’ Dimensionals to hold in place

Star:

1. Die cut Star from Basic White Cardstock; Brush with Glitter Brush;

Add Natural Matte Dot;

Adhere to Band with a Stampin’ Dimensional

Trees:

1. Die cut Circle Die with Basic Black Cardstock & adhere to Band with

Stampin’ Dimensionals

2. Fussy cut Trees from coordinating DSP & adhere to Circle with Stampin’ Dimensionals;

add Star to the Tree