Hope you had a great weekend.  As mentioned last week, two tutorials were being prepared to share with you – an envelope tutorial and a treat tutorial.  To jog your memory, below is the photo of the envelope that I made for a “Fancy Envelope Swap” that was held at convention.

Handmade Envelope using Stampin’ Up! Card Stock and Flower Shop Stamp Set

For the tutorial, I have used plain white card stock but when making an envelope for a card, select the appropriate card stock or designer series paper to coordinate with your project.

Step 1:  Cut card stock, 7″ by 11″.
Step 2:  Score on the 11″ side at 2 1/2″ and 7″.
Step 3: Rotate paper and score the 7″ side at 1/2″ and 6 1/2″.  See below:

 

Step 6:  Fold side flaps in toward center of envelope and add sticky strip.

Step 7:  Remove red strip and fold bottom of envelope (7″ scored line) over the sticky strip flaps to form envelope pocket.

Step 8:  If desired, create a belly band by cutting a 1 1/2″ x 10″ strip of designer series paper or additional card stock to wrap around card to hold flap closed.  Embellish as desired.

To “kick it up a notch”, available on August 1 in the Holiday Mini Catalog, Envelope Liners Framelits Dies (item #132172) will be available! 

Interior of Envelope using Stampin’ Up! Envelope Liners Framelits Dies.

The treat pouch was also made for swapping at convention.  Inside of the pouch is a Ghiradelli Chocolate Square. I decided since there would be ample cards for swapping, it would be fun to create a pouch and swap chocolates for cards!  These make a great give-away when you want to let someone know you’re thinking of them.

Treat Holder made using Stampin’ Up! Ovals Collection Framelits.  Holds Ghiradelli Chocolate Square.

Directions:

1. Use the large, scalloped oval from the Ovals Collection Framelits (Item #129381) and Big Shot to cut card stock into scalloped oval.
2. With the widest side of the oval against upper edge of simply scored scoring tool (Item #122334), score the oval at 1 1/4″, 1 1/2″, 3 1/2″ and 3 3/4″.  
   
3. Rotate card stock so that narrow part of oval can now be scored.  Score at 2 3/4″ and 3″.
   
4. Using paper snips, cut edge out of each side of oval along the 2 3/4″ score line until you reach the intersection of the inner most score line (1 1/2″, 3 1/2″).  It will resemble a tree with a short trunk…or it could be a bush!
   
5. Using bone folder, fold along all score lines.  Fold center (trunk) inward, fold left flap in and follow with right flap to create a pocket.  Use adhesive to hold flaps in place (mini glue dots worked wonderfully).
   
6. Embellish as desired.

These are the perfect size for the Ghiradelli Chocolate Square….unfortunately, I forgot to take a picture with the chocolate outside of the pouch and for once, my house is chocolate free!  But I’m sure you get an idea of how the pouch works:)

 Paper Pumpkin Promotion