How To Make A Pop Up Birthday Card ~ Frugal

Original Post: http://www.wonderhowto.com/how-to-make-birthday-cake-pop-up-card-robert-sabuda-method-087589/


Not only can you make someone's day by sending them a handmade, pop-up greeting card, but you can also mail several out as birthday party invitations, or place them on the table to show where each guest will be seated. This also makes a great take-home memory of the party itself by adding the names of each guest to each card, and the date of the party.

Step 1  

Click here to get the image. Print out the full size image on a heavyweight paper, like card stock or construction paper.

Step 2  

Click the image on the right to enlarge. Print out the pop-up pieces for the cake on another sheet of heavyweighted paper.

Step 3  

Press along the dotted line. Do this on the center of the card with the rounded end of a paper clip (or a ballpoint pen that has run out of ink). Use a ruler as a guide. Go all the way from the top to the bottom of the card.

Step 4  

Repeat along the dotted lines of all the pop-up pieces.

Step 5  

Carefully cut out the cake's card. Follow the solid, black lines.

Step 6  

Slowly cut out the pop-up pieces. Follow the solid, black lines.

Step 7  

Color in the candles. Do not color the cake yet.

Step 8  

Fold the two sides of the candle piece. Fold away from you, along the center dotted line.

Step 9  

Lay the candles down flat and carefully fold the lower left tab up and crease. Return the tab to its original position.

Step 10  

Carefully fold the lower right tab up and crease. Return tab to its original position.

Step 11  

Pick up the candles. While holding the lower section still with your right hand, fold back the top section with your left.

Step 12  

Notice that your candle piece should now look like this. The two candles in the center are pushed back away from you while the two candles on the ends are coming towards you.

Step 13  

Turn the cake piece over. This is so that you do not see any of the black dotted lines.

Step 14  

Fold the two sides away from you along the center, creased line.

Step 15  

Turn the cake piece back over again so you can see the black, dotted lines. Lay the cake down flat and carefully fold the right tab up and crease. Leave the tab in this position.

Step 16  

Carefully fold the left tab up and crease. Leave the tab in this position.

Step 17  

Fold down the "scalloped icing" tab at the top and crease. Leave the tab in this position.

Step 18  

Carefully fold down the "wavy icing" tab at the bottom. Carefully fold it up and crease. Leave the tab in this position.

Step 19  

Color in the cake and icing.

Step 20  

Fold the card in half along the center.

Step 21  

Apply white glue. Don't use too much glue or it will show. Apply it to the left angled area closest to the center of the card...

Step 22  

...and to the right angled area closest to the center of the card.

Step 23  

Carefully line up the tabs on the candles with the wet glue areas on the card. Press the candle's tabs into the glue. Make sure that the center dotted line on the candles matches the center dotted line on the card. Let the glue dry.

Step 24  

Wait until after the glue has dried and test the pop-up by slowly opening and closing the card. You may need to help the candles fold down for this first time.

Step 25  

Apply glue to the remaining left glue area...

Step 26  

...and to the right.

Step 27  

Line up the cake with the glue areas on the card. Press the sides into the glue. Make sure that the center crease line matches the center dotted line on the card. Let the glue dry.

Step 28  

Admire your finished birthday cake pop-up card. And give it to your parents when its their birthdays! And your parents will love it!

Tips

• Color each card a differently flavored cake, and put guests' names on the cake itself.
• Print out the names of each of the friends attending, and add the date on the card.
• Take a small picture of the birthday child, and paste it to the outside of one of the sides of the cake, and another picture of the group of children who attended. This will give them a lifetime of memories about the party.
• The tips above are if you want to use this as an invitation card. You do not have to though. You may use it as a birthday card to give to someone if it is their birthday.

Homemade Natural Cough Syurp

 Link Below To Original Article:
A Recipe for a Natural Cough Syrup    

Ingredients

1 tablespoon cider vinegar

2 tablespoons water

1 tablespoon honey

1/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper

Mix all the ingredients together and store in the refrigerator. The book says to take one teaspoon of the syrup at intervals as needed. (We have always adjusted the dosage according to the age of the person and the severity of the cough. And of course, because of the sharpness of the vinegar, ground ginger, and cayenne pepper, and because there is honey involved, this would not be a cough syrup for very young children.)

I like that this cough syrup contains only “food” ingredients, but the best thing about it is that it WORKS.

Pie In A Jar

Our Best Bites: Single Serving Pie in a Jar

Single Serving Pie in a Jar

These are individual-sized pies made in little glass jars that go straight from your freezer to your oven to your mouth.

Pie in Jar

This is the type of jar you'll need.


They're half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Why oh why did I have to get the other parent's genes??!) Mine are made by Kerr (Here's the link to buy them from Amazon). They're stinking cute as is, don't you think? Something about a short squatty jar makes me giddy with the thoughts of fun things I could put inside. Ya know, like PIE.

Step 1: Pie Dough
The first thing you'll need is dough. You can use any pie dough you like. Here's a great tutorial on making a basic crust. That particular recipe will make 4 jars. You can also use the all-butter crust from this post. Or if you're really in a pinch, even a store bought crust will do.

Step 2: Make a topper and line the jar
Roll out a small handful of dough. This is just for the tops of your pies, so eyeball about that much. Grab the ring part of your jar and use that as your cookie cutter. Brilliant, right? Cut out the tops and set aside.

Use the rest of the dough to line the jars. (No, you do not need to grease them) The great part is that there's no rolling required! Just take little pieces and press them in. Make sure it's pressed all the way up to the top of the jar, or pretty close to it.

Step 3: Fill 'er up
You'll need about 1/2 C filling for each jar. You can use any filling your little pie-craving heart desires, even (gasp) canned! You can also use the same method shown in the galette post to use any fruit you happen to have around.

Here's the basic recipe (for 4 pies)
2 C prepared fruit (pitted, diced, peeled, etc.)
2 T sugar- brown or white (use more or less depending on sweetness of fruit)
2 T flour- (again, more if your fruit is super juicy like cherries, less if it's pretty dry)
1 T butter (divided between the pies)
Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)

Play around with it and come up with something yummy! I made 2 different pies in my pictures: one, a cut-down version of Kate's Apple Pie and one with fresh cherries and almond extract.

When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T)


Step 4: Top it off
Make sure your "lid" has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative. I am in LOVE with these little Autumn Leaf Pie Crust Cutters that my sister gave to me last fall. Oooh, I just saw this year's set has an acorn in it! I might have to get that one too--how cute is that little acorn??! My little maple leaf is pretty darn cute, too.


When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit, as show in the picture below. Then use your finger, or a fork, to press the 2 pieces of dough together to seal. And nobody even think about mentioning the state of my fingernails.


Another option is to do a crumb topping. I put a basic crumb topping on my cherry pies and they were sooo yummy.


Crumb Topping (for 4-6 pies)
1/4C brown sugar
1/4 C flour
2 T oats
1/4 T cinnamon
3 T cold butter
Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.

And I couldn't help but try a mini lattice on one. Eeek! Dying of cuteness overload. (Click here for a how-to on a lattice pattern)

** Optional step here that I HIGHLY reccomend: Brush pie tops with butter and sprinkle with sugar at this point. Yumminess highly instensified!

Step 5: Freeze 'em!

Ready for this? When your pies are all done and topped, place metal lids back on and seal them tight. Then pop these little cuties in the freezer. There they will stay until you find yourself having an insatiable craving for home-baked goodness. You'll be reaching for the crumbs at the bottom of the keebler box when suddenly your eyes will light up because you remember you have THESE sitting in your freezer.


Or when you have unexpected guests in need of impressing, or a friend needing to be cheered up, or it's Thursday...I can think of a million reasons why one should have a constant supply of fresh pie in the freezer.

Step 6: Bake 'em

Now first let me say that one of the biggest concerns from everyone is about the jars breaking in the oven. All I can say it that I've baked hundreds of these and never once has a jar broken. These are canning jars- they are designed to be boiled, pressure cooked, etc. So it's different than putting any ol' piece of glass in the oven. They bake just fine! But if you're freaking out then my advice would be this: remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If you're really worried you can always let them sit at room temp for a bit first before putting them in a cold oven. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.


Depending on your filling you can pop them right out of the jar and onto a plate like so:



Or just eat them right out of the jar. There's something way more fun about eating it right out of the jar...


And if you have oozing cherry filling, that might be the only option!

Kate had a brilliant idea too- no need to stick to sweetie pies, try going savory with
Chicken Pot Pie in a Jar!!

Okay now...FREEBIES FOR ALL!

Remember a few paragraphs ago when I was praising the almighty Lolly? Lolly is the brain behind Lollychops. Some of you may remember last year when she designed these cute cute Christmas tags for us to put on our goodies. So of course, I instantly thought of her when I realized that I could not sleep at night knowing these mini-pies could be better dressed. They needed just a touch of Lolly. And she delivered like always with these adorable tags!

 All of the directions are right on the tag and you can write a little To/From on it. Plus in true Lolly fashion there's like, a million different versions to go with any flavor you could possibly imagine! How cute are these?! Have I mentioned how much I love Lolly? I love you, my dear Lolly.

(I can't believe she's giving this pie to some guy named Ron when I just told her I loved her.)

These little pies are perrrrrrfect for giving. So once you have these cuties made up, download Lolly's tag set, and get your cute on. People will think you are amazing because not only did you come up with the brilliant idea to make a mini pie in a jar, you also made an adorable personalized tag. Talk about moving up a notch on the popularity ladder.

--> CLICK HERE <-- to head over to the Lollychops blog and get all of the instructions and details on downloading and using the tag sets. And here is a direct link to the tags.

Edit: Lolly has just added this adorable TURKEY pie tag!! Click HERE to get it!

A big thanks to my girl Lolly for playing along with pie this week!
All of the rest of you- get baking and have a great week!

Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.

And I couldn't help but try a mini lattice on one. Eeek! Dying of cuteness overload. (Click here for a how-to on a lattice pattern)

** Optional step here that I HIGHLY reccomend: Brush pie tops with butter and sprinkle with sugar at this point. Yumminess highly instensified!

Step 5: Freeze 'em!

Ready for this? When your pies are all done and topped, place metal lids back on and seal them tight. Then pop these little cuties in the freezer. There they will stay until you find yourself having an insatiable craving for home-baked goodness. You'll be reaching for the crumbs at the bottom of the keebler box when suddenly your eyes will light up because you remember you have THESE sitting in your freezer.


Or when you have unexpected guests in need of impressing, or a friend needing to be cheered up, or it's Thursday...I can think of a million reasons why one should have a constant supply of fresh pie in the freezer.

Step 6: Bake 'em

Now first let me say that one of the biggest concerns from everyone is about the jars breaking in the oven. All I can say it that I've baked hundreds of these and never once has a jar broken. These are canning jars- they are designed to be boiled, pressure cooked, etc. So it's different than putting any ol' piece of glass in the oven. They bake just fine! But if you're freaking out then my advice would be this: remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If you're really worried you can always let them sit at room temp for a bit first before putting them in a cold oven. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.


Depending on your filling you can pop them right out of the jar and onto a plate like so:



Or just eat them right out of the jar. There's something way more fun about eating it right out of the jar...

The FDA approved crushed insects for use as a food coloring and allows companies to hide that fact

Boycott Watch - Groups Move to Ban FDA Approved Bugs in food.

Groups Move to Ban FDA Approved Bugs in food.

Summary: Do you like eating ground bugs? The FDA says it is ok.

Would you eat a food if you knew it was specifically made with insects as an ingredient? Most people would not, yet the FDA has approved crushed insects for use as a food coloring and allows companies to hide that fact. As this is becoming more known, various groups are sending out emails to get people to write the FDA demanding a full disclosure label requirement indicating the hidden use of insects in your food. Boycott Watch has confirmed the facts in this consumer action.

Carmine and cochineal extracts are used to create vibrant red food coloring and are actually the dried and crushed bodies of the female cochineal insect. Sound tasty? Not to us, yet this food coloring only has to be listed as k-carmine on labels, and most people have no clue as to what they are eating.

There are other red food colorings available that are not made from crushed bugs, such as red dye #40 which is a coal extract, yet carmine is preferred by some manufacturers because the vibrant level of red it produces can not be found inexpensively anywhere else.

The movement to get the FDA to require companies using carmine to state that carmine is in fact insects in gaining traction, but has garnered some resistance from food manufacturers. While the FDA is more concerned with allergic reactions, other concerns by anti-carmine activists include vegetarian and kosher concerns. Boycott Watch wants consumers to know what they may potentially be eating so you, the consumer, can make up your own mind.

If you would like to voice your opinion or want more information about the FDA and pending carmine regulations, visit http://www.fda.gov and search on the word 'carmine.'