Mother’s Day is coming up soon, landing on Sunday, May 11 this year. And while some of you may have traditions like buying flowers, making your mom dinner or collaborating on a gift with your dad, others might be looking for fun and unique things to gift your mom on her special day.
If money is a concern (or if you’re just interested in giving her something handmade), we’ve rounded up three of our favorite DIY projects to inspire you! Making presents for your loved ones is really rewarding, both for you and them, and all of these items are inexpensive and easy to make. Plus, you’ve still got a little time to round up the components and do a trial run. We can’t wait to see what you come up with!
- Heat-sealable tea bags
- Lavender buds
- Chamomile buds
- Peppermint leaves
- Dried organic lemon verbena
- Fill heat-sealable tea bags (perfect for one bath) with 1/4 cup lemon verbena, lavender, peppermint, or chamomile.
- For small bags, top 5 1/4-inch starched muslin circles with 1 tablespoon of botanicals; tie with waxed twine.
- Giving a few of these in different scents lets bathers customize each bath.
Source: Martha Stewart
PRESSED PANSY COASTERS
Before you start, learn how to press pansies.
- Glass squares (two for each coaster)
- Pressed pansies, or other flowers or leaves
- Non-water-based clear-drying craft glue
- 3 1/2-inch toothpick or small paintbrush
- Binder clips
- 1/4-inch-wide silvered-copper-foil tape
- Pencil or ice pop stick
- Have a glazier cut 1/8-inch-thick glass into 3 1/2-inch squares, and sand the edges. (Note: you also can purchase glass coaster sets at craft supply stores!)
- Wipe the panes carefully with glass cleaner and a paper towel. Be careful not to smudge the glass or trap any dust between panes while you work.
- Handling the flowers carefully with tweezers, position them on one pane until you are satisfied with your arrangement. Using a tiny dab of glue on a toothpick or small paintbrush, adhere the flowers to the pane. Allow glue to dry before continuing.
- Carefully place a second pane on top, sandwiching the flowers between the two panes and aligning the edges exactly.
- To seal, hold the panes together with binder clips, moving the clips from one side to another as you tape. Place the end of the metal tape along an edge of the glass, and wrap the tape around the entire perimeter. Overlap the ends slightly, then snip the tape with scissors.
- For a tight seal, rub the tape thoroughly until the edge is smooth, using the side of a pencil or ice pop stick as a burnishing tool.
- If necessary, clean the coasters with a soft cloth or paper towels and glass cleaner. Do not submerge coasters in water; the tape does not produce a watertight seal.
Source: Martha Stewart
CHOCOLATE HEART COOKIES WITH FLORAL PRINT
Makes 24 (depending on the size of your cutters)
For the chocolate cookies
125 gram (4 ounces) unsalted butter
125 gram (4 ounces or ½ cup) caster (superfine) sugar
1 large (US – extra large) egg
½ teaspoon vanilla extract
200 gram (7 ounces or 7/8 cups) plain (all-purpose) flour, plus extra for dusting
50 gram (2 ounces) cocoa powder
½ teaspoon baking powder
pinch of salt
For the decoration
200 grams (7 ounces) white chocolate, chopped
1 A3 chocolate transfer paper with a floral print design
- Preheat the oven to 170°C (340°F) and line two baking trays with baking paper. Using a food processor with the beater attachment, mix the butter and sugar until the mixture is pale and fluffy. Add the egg and mix well to combine, then add the vanilla extract.
- Into a clean bowl, sift the flour, cocoa, baking powder and salt. Gradually add this flour mixture to the butter mixture, mixing with the food processor until just combined.
- Turn the dough out onto a floured surface and knead briefly until the dough is smooth. Wrap half of the dough in clingfilm and set aside. Roll the other half of the dough out onto a floured surface until it is 3–4 mm (1⁄5 inch) thick. Then, cut out heart shapes using a heart cutter in one or two different sizes. Transfer the shapes to one of the baking trays. Repeat with the remaining dough and chill in the freezer for 10 minutes (this helps the cookies to keep their shape). Bake in the oven for 8–12 minutes (depending on the size of your shapes), until firm. Allow the cookies to cool on a wire rack.
- To make the decoration, melt the white chocolate in a glass bowl over a saucepan of simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Stir until the chocolate is almost melted, then remove the pan from the heat. Remove the bowl from the saucepan, and continue to stir until the chocolate is completely melted. Then, allow it to cool slightly. Place the sheets of transfer paper design-side up on two baking trays. Pour the melted chocolate onto the transfer paper and spread evenly over the sheet with a palate knife until it is 1–2 mm (1⁄8 inch) thick. Chill the chocolate in the fridge for 10 minutes, or until firm (but not completely set).
- Press the heart cutters through the chocolate to the transfer paper. Return the baking trays to the fridge to allow the chocolate to fully set. Turn the chocolate over so that the design side is facing up, then carefully peel away the transfer paper to reveal the floral design, and push out the heart shapes. Set aside any leftover white chocolate.
- To attach the chocolate paper to the cookies, melt the white chocolate that was left over after pushing out the heart shapes. Place a small amount of melted chocolate on each cookie to act as a glue, and place the chocolate hearts on top. Set aside to fully set. Store in a tin or an airtight container for up to two weeks.
Love these DIYs but none are perfect for your mom? Get lots more ideas at Martha Stewart!
Girls, what are you planning to do for your mom for Mother’s Day this year? Will you try any of these DIY projects?