To me, the Christmas season is incomplete without gingerbread cookies. The first step of the recipe — boiling together the sugar, butter, spices, and molasses — makes magic happen in the house.
So I was immediately drawn to this image in the Got Treats set. This Bitty Box is one of the non-card projects we are making in camp this month. Love these, especially with the pleated rosette on top. Once you learn how to make a rosette, you see they are really quite simple. Combining different patterned paper, center images and embellishments means there are endless combinations of these. I love this rosette so much, we’ll use it again soon!
Inside the box are two Milk & Caramel Ghirardelli chocolates. They fit perfectly, give the box some stability, and … taste amazing (although I didn’t have any!). If Ghirardelli made Gingerbread Chocolates (are you listening?), I’d be all over them.
Stamps: Got Treats (p. 55)
Ink: Soft Suede, VersaMark
Paper: Cherry Cobbler, Pear Pizzazz or Poppy Parade, Hostess Designer Series Paper Pack (In Color), Whisper White
Other: Bitty Box and Tasteful Trim dies, 2⅜” Scallop Circle Punch*, 1⅜” Circle Punch, Heat Tool and Stampin’ Emboss Powder (Iridescent Ice), 1¼” Circle Punch, Stampin’ Dimensionals
*Back in stock!