Party DIY {Bow Tie Notecards}

Every once and awhile I like to go browsing my favorite sites to see what goodies they have and if I can recreate them. Today's Party DIY was inspired by the adorable bow tie name cards from Anthropologie. Since I didn't feel the urge to spend money at the time, I decided to try and make my own version. They were surprisingly easy and now that I know how to make the bow just right, I can adorn all sorts of paper goods with them. I'm imagining not only note cards and name cards but menus, gift tags, cards, notebooks, and more! Let's face it, everything is better with a bow on it! Here's the step by step on this fun little DIY I will be using for months to come…

:: Supplies ::
2" Wide Grosgrain Ribbon, cut into 10" pieces
Twine
Scissors
Hot Glue
Note Cards

:: Directions ::
1. Start by folding your 10" piece of grosgrain ribbon into thirds.
2. On the horizontal, pinch the middle of the ribbon. From there grab the excess ribbon on each side of the pinch to form a bustle in the center.
3. Wrap your twine around the center bustle six times tying it off with a double knot to secure. Trim ends of twine.
4. Place a dab of hot glue on the back of the twine and secure to note card.

Indulge In {Southern Gingerbread Men}

Tis the season! As I write today's post, I'm enjoying the Rockefeller Center lighting of the Christmas tree and it really has me in the spirit. One of my favorite parts of the season is the excuse to over indulge in holiday treats, like these bow tie clad gingerbread men. I featured this recipe last year and can't wait to make them again. I wanted to share it with you again today as a kickoff to the cookie series. Every Thursday between now and Christmas, I plan on sharing another delicious cookie recipe. If you have any you would love the recipe for, let me know and I'd be happy to showcase them! While you contemplate all the yummy treats to come, here's my gingerbread recipe. Enjoy!

*Makes about 2 dozen gingerbread men*

:: Ingredients ::
3 cups (15 ounces) flour
¾ cup packed (5 ¼ ounces) dark brown sugar
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons butter softened to room temperature (but not warm!), cut into 12 pieces
¾ cup light or dark molasses
2 tablespoons milk

:: Directions ::
With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.

Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.

Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.

Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake!! Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Gather the scraps; repeat the rolling, cutting and baking. Frost as desired (I used a ziploc bag filled with simple white icing).

Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week.

Southern Swag

I do have to admit, this may be one of my favorite blog posts I've ever done. About a month ago, I entered Southern Wedding Magazine's Ultimate Burlap Challenge. And while I didn't win (I was a finalist though!), it was still a blast to collaborate with my mom to create the ultimate southern burlap swag, a bow tie! In search of the most creative use of burlap, I had been browsing Pinterest for days. Finally, it dawned on me that the two most southern things I could possibly think of hadn't been married yet. This lead to the birth of the burlap bow tie. 

To quote Talladega Nights, this bow tie says "I want to be formal, but I'm here to party." This material is casual enough for a day event, but the sheer fact that it's a bow tie will allow you to dress it up for a fun twist on the traditional southern favorite. Interested in replicating? Directions are below!

Materials Used:
1 yd. Burlap
1 yd. Natural Linen
1 yd. Fusible Interfacing
Stitchwitchery
Natural Colored Thread
Sewing Machine
Iron
Pins
Pencil
Tape
Scissors
Ruler
Bow Tie Template (courtesy of Martha Stewart)

Directions:
1. Print bow tie template. Blow up 200%. Cut out and tape together.
2. Begin by ironing the fusible interfacing to the back of your burlap. Iron linen lightly to remove any wrinkles.
3. Place linen on top of burlap and pin at the top. Be sure that once the two are pinned together, the interfacing is on the outside, so once sewn together and flipped, it will be on the inside.
4. Trace bow tie template on to linen with your pencil. Pin on the inside of the bow tie as to keep together while cutting and sewing.
5. Repeat step 4 until you run out of fabric. It should make approximately 8 bow ties.
6. Cut out the bow tie and measure a 1/4 inch in on both sides for your stitch line.
7. Sew the bow tie around both ends and along one straight side. Be sure to leave one side completely open!
8. Flip the bow tie inside out so the stitch line is now on the inside.
9. Iron down 1/4 inch fold on the open side to create a creased edge. Place stitchwitchery along open edge and iron together.
10. Iron entire bow tie to ensure flat edges and unwrinkled linen.

A Little Friday Lovin' {Bow Ties}

I've been so rude lately, I've completely forgotten all about the boys! So, I've decided to give a little lovin' to the ever stylish, unmistakably southern, and absolutely adorable bow tie! I've been trying to persuade R. to wear one for a while now (and maybe reading this with be that little extra push I need to convince him) because I think they are just so irresistible! I mean honestly, is that dog not the cutest thing you have ever seen? There are so many patterns and colors, your guy could wear a different one everyday and never repeat! How do you feel about bow ties? Would you make him wear put one on, like I'm about to make R. do? 

Hope you all have a good weekend! xo

*Hanging Bow Ties, Couple, Dog, Bow Tie Tree, Orange Bow Tie, Forage