Archive for the ‘Tutorials’ Category


And that was how to make a tassel!


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Here is how to make them:

Fold the paper, back side up, in half from top to bottom and side to side and unfold.

Fold all four pointy corners into the center of the paper, like this!

Repeat two more times.

Now, fold out the pointy tips of the top layer, like this.

Fold the second layer out and repeat with the third layer.

(we must skip a step, for time’s sake)

Fold back the tips of the first layer, making flat rhombuses instead of triangles, and glue the points firmly down and out of the way.

Now, glue something in the center of the medallion, for instance, a button, a pinwheel, or a smaller version of the medallion itself.

Now, affix some tails to the back of the medallion, paper or ribbon.

The medallion is fin!

You can glue a magnet or a pin to the backs of these.

These medallions are superb to make, and they look very peppy and suave. I love them!

Now, I have to go, there are things to do!

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Happy Halloween to us all! Here are two things you can make for Halloween.

I got this idea from the Martha Stewart magazine!

1) Spray the back of each of the leaves one by one, and put down newsprint so that everything doesn’t get sticky.

2) Place each of the leaves on the candle holder in an interesting pattern and smooth them out.

3) Let the leaves dry for an hour and wipe away any extra glue on the holder with nail polish remover.

4) Put in a tea light! Why are they called tea lights, I wonder?

Now, here is something else,

Here is a sugar cookie recipe which we have used always.


3/4 cup of butter

1 cup of sugar

2 eggs

1 teaspoon of vanilla

2 3/4 cups of flour

1/2 teaspoon salt

1 teaspoon baking powder


1) Cream together the butter and sugar.

2) Add the eggs and vanilla to the butter and sugar and beat until they are light and fluffy.

3) Combine the flour, baking powder, and salt. Add this to the creamed mixture and mix well.

4) Chill the dough for one hour or until it is firm.

5) Roll the dough to 1/4 inch thickness and cut with fearsome cookie cutters!

6) Bake the cookies at 350 degrees until they’re not glossy anymore and don’t squish when you prod them.

This recipe makes two dozen medium sized cookies, depending on the size and shape of the cookie cutters in question.

The End of the Cookie Recipe

Icing Recipe:


1/4 cup of cream

1 teaspoon of almond extract

2 tablespoons of melted butter

2 1/2 to 3 cups of confectioners’ sugar


1) Combine the cream, vanilla, and melted butter.

2) Mix the confectioners’ sugar into the creamy mixture you just made, adding a little at a time until it is thick enough to spread. If it is too thick, add a little more cream, or if it is too thin, add more sugar.

3) Add food coloring!

Too make marbled frosting, frost the entire cookie with a solid color. Then, dip a tooth pick or skewer into another color and trace lines with it on the cookie. Then, clean off the frosting from the skewer and drag it through the lines you just made to form complicated swirls.

Now, you are done, and I suggest you have a sprinkle or so.

Happy Halloween! I hope it is gruesome, and scary. I have heard wolves howling lately.

Good Night!

P.S.- It is snowing outside!

P.S.S.- This post is thanks to Martha Stewart and the Fannie Farmer Junior Cookbook.

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I made this tutorial so that everyone would know how to use the square marquee tool, which you have to know how to use in order to use my clipart. I think it’s a pretty good tutorial.

That’s how you use it. Also, you can use the Elliptical Marquee tool the same way, and any other marquee tools out there.

Today I have lots of things to do, and I am practically rushed off my feet. I have to type on my typewriter, draw some things, read, go on a long car ride, carve a stamp, and work on approximately 4 secret projects! Sometimes I don’t know how I survive these taxing days.

Today my knee is scratchy, but besides that I feel rather agreeable, and outside there is a piny, rich smell, which means Autumn has really settled down. Also my eyebrow is scratchy.


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