Chevron Gift Box
White Spray Paint
Black Spray Paint
Wooden Box (found at Michael's)
Banana Bread (recipe below)
Nutella (recipe below)
Pink spoons (found at Joann)
1. Paint your entire box white and allow to dry completely.
2. Tape off the areas that you want to remain white. You could do a simple striped pattern, herringbone or a chevron like ours.
3. Spray the uncovered areas black and allow to dry.
4. Remove your tape and voila! A chevron box.
Note: It's great to do 2-3 of these at a time to have on hand for packaging. They also work great as risers for a bar area or a dining table.
Banana Bread Recipe
adapted from The Food Network
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 sour cream
1 teaspoon vanilla extract
1. Preheat your oven to 350 degrees.
2. Line your mini loaf pans with parchment paper (tip: use the back of the pan to create a parchment paper mold that is easy to insert into your pan).
3. You're supposed to sift together the dry ingredients but we just mixed ours together in a bowl. And it tasted damn good so I'm thinking that step is neither here nor there in this particular recipe.
4. Your're also supposed to cream your butter and sugar in a separate bowl until fluffy, then add the eggs in and lastly the vanilla. We got distracted by our children who often resemble wild monkeys and we sort of messed that step up by just throwing it all in a bowl and mixing it together. Again, turned out yummy so we don't really care.
5. Then fold the dry ingredients into the wet and pour into your loaf pan, about 2/3 of the way up. Bake for 30-45 minutes. Ours were ready at the 30 minute mark so make sure to check them! Oh and feel free to add chocolate chips or nuts to jazz these bad boys up. That said, they were delish all on their own.
Homemade Nutella Recipe
from Brown Eyed Baker
2 cups (8 ounces) blanched hazelnuts
1 cup powdered sugar
⅓ cup Dutch-processed cocoa powder
2 tablespoons hazelnut oil
1 teaspoon vanilla extract
⅛ teaspoon salt
1. Preheat oven to 375 degrees F.
2. Spread the hazelnuts out on a single layer on a rimmed baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, (rotate the baking sheet at the halfway mark).
3. When complete, transfer them to a food processor and blend until a smooth paste forms (2-5 minutes). Scrape down the bowl often, as required.
4. Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed, about 2 minutes until the mixture becomes glossy.
5. Transfer the spread to a jar with a tight-fitting lid. Store in the fridge or at room temperature for up to 1 month.
Styling & Photography: Style Me Pretty Living