DIY Stocking Stuffers
After finally completing all of your holiday shopping, stocking stuffers are often an after thought. Plus, who wants to spend MORE money once you've found the perfect gifts for everyone on your list?! Inspired by the absurdity of 2020, we decided to take a somewhat untraditional route while brainstorming stocking stuffer ideas to share with you all: DIY crafts and goodies only!
We partnered with our friend, Erica Domesek (AKA @PSImadethis), to dream up some DIY stocking stuffers that are sure to impress your friends and family.
Ice-Dye Table Runner
Fabric Reactive Dye
Directions (see here for more details/images)
1. Soak your fabric (or table runner) in soda ash and water (1 cup per gallon of water) for 15 minutes. Soda ash acts as a fixative, making the dye permanent.
2. Pick out what dyes you’d like to use, we opted for a cool color story. We recommend using fibre reactive dye.
3. Ring out your fabric throughly so it’s damp not wet.
4. Set a baking rack on top of a washtub or pan (don’t use anything you cook with). Scrunch your fabric on top of the rack. Don’t stack too high as the dye won’t soak through as well.
5. Place ice on top of the fabric. Make sure to cover it completely.
6. Sprinkle dye over top of the ice with a spoon (again, don’t use anything you eat with). Make sure to get a good amount of coverage but don’t overlap too many colors.
7. Allow ice to melt completely overnight. It can get messy as it melts so move to a safe area. 8. Rinse the fabric and voilá!
Trail Mix Cookies
1/4 cup almond butter
1/4 cup melted coconut oil
1/4 cup raw honey + 1/4 cup coconut sugar
1 cup super fine almond flour
1 tsp. cinnamon + sea salt to taste
1/2 tsp. baking soda
Honey Almond Granola Trail Mix Blend
1/2 cup Purely Elizabeth Honey Almond Probiotic Granola + extra for topping
1 cup vegan dark chocolate chips
1/4 cup each: dried cranberries, sliced almonds
1. Set oven to 350 degrees fahrenheit. Line a baking tray with parchment, set aside.
2. Mix together the trail mix ingredients & set aside.
3. In a large bowl whisk the dry cookie ingredients together until no clumps remain.
4. Whisk the wet ingredients until a thick glaze forms & pour into the almond flour mixture. Mix until cookie dough forms & fold in trail mix blend.
5. Use a cookie scoop to scoop about 12 cookies onto the tray. Bake for about 10 minutes, let cool on the tray for at least 10 minutes then place on cooling rack. Enjoy!
Printed fabric (opt for one that has the print on both sides)
Ruler, Fabric scissors, elastic
Fabric Glue (Unique stitch is basically like sewing in a tube)
To get started, cut your fabric in a rectangle approx.. 18” x 4″
Directions (see here for more details/images)
1. Glue along the long edge and fold over to create a “hem”. Press down and do the other side.
2. Once both sides are “hemmed”, you will glue each side on top of one another, creating what will resemble a long tube. Once it’s completely dry, feed your elastic into the tube. Keep in mind, you want the elastic to be pulled a little tight to hold the hair in your scrunchie. You may need to test the elasticity with the fabric.
3. Double knot the elastic, trim the ends and use the fabric glue to connect sides.
4. To create the “bunny ear tie” trace a piece of paper approx. 6-8 inches in a connected double oval pattern. Cut the shape out of the material and double knot directly onto the seam of the scrunchie!
Voila! The most perfect scrunchie! Totally approved to rock on a wrist as well.
Chocolate Peanut Butter Granola Truffles
grain-free // vegan
2 cups chocolate chips (stevia sweetened, vegan)
½ cup organic peanut butter (no salt, no oil)
1 cup cashew milk (sub with any plant-based milk)
½ cup Purely Elizabeth Granola (Cinnamon Peanut Butter)
2 tbsp maple syrup (optional)
1 cup chocolate chips (stevia sweetened, vegan)
1 tbsp coconut oil
In a small saucepan add cashew milk, maple syrup and peanut butter. Heat over low and stir until combined.
Add chocolate chips and melt over low heat while stirring frequently.
In a food processor add granola and process for about 5 seconds. This will help break down the granola.
Fold granola into the chocolate peanut butter mixture and transfer into a medium sized bowl.
Refrigerate for about 50-60 minutes.
Once the mixture has set shape into little bites and transfer onto a lined baking sheet or cutting board.
Freeze for about 30-40 minutes.
In the meantime heat chocolate chips and coconut oil in a small saucepan over low until completely melted.
Dip frozen truffles into the chocolate, transfer onto a cooling rack, and let sit for about 10-15 minutes.
Store in an airtight container in the refrigerator for up to one week.
Sunglass (or mask!) Chains
Old Chains and Necklaces are great for repurposing! (PS- Acrylic chain link is a must! Check out some great ones on Etsy)
Adjustable Sunglass connectors
Directions (see here more details/images)
1. Start by laying out your necklaces, old chains and stringed beads out on a table unconnected.
2. If you’re using string and beads, make sure to have extra string on both ends to create loops for the rubber connectors.
3. Grab your rubber connectors and place one connector to each end of the chain. Loop it to the chain, and/or string, depending on what you’re using. For chains created with string and beads, loop the connector to the string and use a bead to double knot it.
4. Slip the connector onto each arm of your sunglasses and you’re set! It’s really that easy.
Orange Cardamom Donuts
gluten-free // grain-free
1/3 cup fresh orange juice (approx. ½ large orange)
1 Tbsp apple cider vinegar
¼ cup coconut oil (melted & cooled)
¼ cup maple syrup
1 tsp vanilla
1 package Purely Elizabeth Bread & Muffin Mix
1 tsp cardamom
¼ tsp cinnamon
Coconut Butter Icing Ingredients
1/3 cup coconut butter
1 tsp coconut oil
1. Preheat oven to 350 F. In a bowl, mix together the orange juice, apple cider vinegar, coconut oil, maple syrup, eggs and vanilla until well mixed
2. Fold in the Purely Elizabeth Bread & Muffin Mix, cardamom, and cinnamon and mix until no flour clumps remain
3. Pour batter into a greased donut pan and bake for 15 – 20 minutes; let cool
4. While donuts are cooling, prepare the icing by melting the coconut butter and coconut oil together until you reach a think consistency (add another tsp coconut oil if needed to thin out the mixture more). Drizzle over donuts and top with desired toppings