Ingredients:
Stampin’ Up Coffee Break Designer Series Paper
Stampin’ Up Coffee Café stamp set
Stampin’ Up Coffee Cups framelits dies
Early Espresso ink
Soft Suede ink
Garden Green card stock
Early Espresso card stock
Whisper White card stock
Wood slices
Crumb Cake 3/8″ Classic Weave Ribbon
Soft Sky 3/8″ Classic Weave Ribbon
Linen Thread
Brother Scan N’Cut
Rolling adhesive
Dimensionals or foam adhesives
Tacky Tape
Mini calendars
Clothes pins
Mini clips (from Simply Created kit)
Sticky notes
Recipe:
To create the calendar stand, cut at piece of 8.5” by 11” of card stock in half lengthwise. Turn the piece of 4.25” by 11” cardstock horizontally and score at 4”, 7” and 10.25.” Add two strips of tacky tape to the 0.75” section but don’t adhere it until the end. It is easier to decorate the calendar stands while they are flat. Add 4” by 3” pieces of Coffee Break designer series paper. You can add one to the bottom, one to the top and one to the back (optional) using rolling adhesive. Cut a slit for the calendar clip before adhering the calendar stand into place. Loop a piece of coordinating ribbon through each clip. Add a mini calendar to each clip. Embellish with coffee pots, coffee cups or other items cut out with the Brother Scan N’ Cut (see Using the Brother Scan N’ Cut to cut out Coffee Break DSP). Stamp the sentiments and coffee beans from the Coffee Cafe stamp set onto the sticky notes. Attach additional embellishments and sentiments onto mini clothespins using foam adhesives. Note: Don’t tape it together until you are ready to use it. You can ship the calendar unassembled if needed.
Please visit my Stampin’ Up site to purchase products featured in this post. http://paperedchef.stampinup.net
Item Number: 144155
Coffee Café Photopolymer Stamp Set
Item Number: 143677
For many other examples of what you can do with the Coffee Break Suite, please view:
Coffee Break K-Cup Holder
Coffee Break Suite by Stampin’ Up
Instant Starbucks Coffee Break Treats
Using the Brother Scan N’ Cut to cut out Coffee Break DSP
More Projects by The Papered Chef:
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