How to Upcycle Your Photo Christmas Cards into a Valentine's Day Banner

As I started taking down the Christmas decorations and storing them for next year,  I thought maybe I could find a way to upcycle my Christmas cards from this year.  I decided to use them to make a Valentine's Day banner.  This turned out to be such a fun and easy project!  And I think you will like it too!  What better way to enter the season of love than to be surrounded by photos of friends and family!

Here's a list of the materials I used to make this Valentine's banner: 

• Photo Christmas Cards
• Heart Shaped Cookie Cutter (or stencil)
• Marker or Pen
• Scissors
• Hole Punch
• Twine or Ribbon

Step 1:  Sort your Christmas cards.  I had A LOT of photo cards, but a handful of other cards too.  I only used the photo cards for this project.  I sorted all others into a separate pile to be stored for Christmas crafts next year.  

Step 2: Use your heart shaped cookie cutter or stencil to trace a heart around the picture you want to feature on your banner.  Some cards only have one photo and some have lots.  I positioned my cookie cutter a few times before deciding which photos to use for my banner.  Depending on the layout of the card you are using, you may need to rotate your stencil slightly to get the desired image inside your heart. 

Step 3: Once you have all your hearts drawn, carefully cut them out. 

Step 4:  Using your hole punch, punch two holes in the top of each heart shape.  Be careful not to punch too close to the edge of your heart or over anything (or anyone) important!

Step 5:  Finally, use your twine or ribbon to string your hearts together.  Your banner is complete and ready to display!

I love how this little banner turned out!  And I hope you will give it a try too!

Make sure you check out these other Harris Sisters blog posts for ideas on how to decorate for Valentine's Day:

• How to transform your Christmas Tree into a Valentine's Tree
• O Valentine Tree! O Valentine Tree! (vintage Disney cards on an aluminum tree)
• A Valentine-y Kitchen Tour
• Sugar and Spice and Everything Nice
• Pink Depression Glass

Twas the Site by Three Sisters - 2023

It's Christmas Eve, and while you're waiting on Santa Claus, you know you can count on The Harris Sisters to deliver our annual 2023 year-in-review in the form of a 'Twas the Night Before Christmas parody (directly to you via social media so there's still room in your stocking for other goodies).

For new readers, this is a Harris Family tradition that dates back to the "late 1900s" as the kids would say (before technology like computers, and blogs, and social media, and the interwebs). The original Harris Family Christmas parodies were handwritten by putting pencil to paper while sitting at the kitchen bar on Christmas Eve night.

We always enjoy looking back and sharing the best parts of our year with you, parody-style. We hope that you enjoyed keeping up to date with us throughout the year on our our blog and on social media.

'Twas the Site by Three Sisters - 2023

'Twas the site by three sisters, Twenty Twenty-Three

We started off the year by spilling the tea;

We brought you a menu and decor ideas right away,

To host your very own Spring Soiree.

As April rolled around, we joined the craze,

Keeping up-to-date with the trends always!

We showed you how to Create Your Own Barbie Meme

In three easy steps (nothing extreme).

And then in September, we shared apple recipes,

Just like our good friend, ol' Johnny Appleseed.

More rapid than eagles, these recipes we named,

And we mixed, and stirred, and shared them again!

"Now, APPLESAUCE! now, APPLE BUTTER! now, CAKE and JAM!

On, BAKED APPLES! On, FRENCH TOAST! On, JELLY! OH, MAN!

From our kitchen to yours, the best recipes for fall.

The Harris Sisters really know some good recipes, ya’ll! 

And then in December, we threw a big bash,

Our Carolina Christmas Party - it was a real smash!

In the wink of an eye, it’s easy to plan,

Hometown Christmas fun for the fam. 

And as yet another year departs,

We wanted to tell you we appreciate you, Dear hearts!

To all who have followed, shared, commented, and liked,

"HARRIS CHRISTMAS TO ALL, AND TO ALL A GOOD NIGHT!"

Merry Christmas from Misty, Deanna, and Donna! (And Daddy!) 

Make sure to take a look at our previous year's Christmas Eve parodies too!

If you're only following us on one social platform or the other, remember you can connect with us here on the blog, on Facebook, on Pinterest, and on Instagram. And make sure to share us with your friends to help us grow The Harris Sisters family! 

We look forward to seeing all of you in 2024.

Holiday Peppermint Cake

If you're looking for a new dessert to try this Christmas, look no further! This classic scratch-made white cake is infused with peppermint, topped with creamy peppermint buttercream frosting, and decorated with crushed candy canes.

This festive Christmas candy cane cake is perfect for the holidays! Why? Because Santa's favorite candy is peppermint! Just ask Louis Armstrong: 

"And you gonna flip when Old Saint Nick takes a lick on the peppermint stick." (from Cool Yule)

Holiday Peppermint Cake

Cake Ingredients

3/4 cup unsalted butter, room temperature

1 1/2 cups sugar

3/4 cup sour cream, room temperature

1 tsp vanilla extract

1 Tbsp peppermint extract

6 large egg whites, room temperature

2 1/2 cups all purpose flour

4 tsp baking powder

½ tsp salt

3/4 cup milk, room temperature

1/4 cup water, room temperature

Peppermint Buttercream Ingredients

2 cups unsalted butter, softened

5-8 cups powdered sugar

4 tsp vanilla extract

¼-½ tsp peppermint extract

1 tsp salt

2-4 Tbsp heavy whipping cream (optional)

Garnish

broken candy canes 

To Make the Cake

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. 
3. Add sour cream, vanilla, and peppermint extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

To Make the Frosting

1. Add butter to a large mixing bowl. Beat butter on high for 1-2 minutes, scraping down sides and bottom of bowl with a rubber spatula.
2. Add powdered sugar one cup at a time, starting mixer on low speed. Slowly increase speed to high, mixing until smooth after each addition (about 30 seconds or so for each cup). Scrape down bowl every 2-3 cups. If mixture looks grainy, add a small splash of cream when you scrape the bowl.
3. After adding 5 cups powdered sugar, add vanilla, ¼ teaspoon peppermint, and salt and mix until fully combined. Taste, adding more peppermint if needed. (Do so cautiously, as the flavor intensifies with time, especially in the refrigerator.) Depending on your brand of peppermint, you may need to use more than ½ teaspoon.
4. Taste your frosting and keep adding sugar, this time ½ cup or less at a time, until it reaches your desired thickness. Add cream as needed, in small splashes, to smooth out the frosting. 
5. Once you’re happy with the taste and thickness, scrape down the bowl again then beat on high for 3-5 minutes.
6. Once the frosting is light and fluffy and fully blended, use a rubber spatula or wooden sppon to stir vigorously by hand for about a minute, or until you no longer see any air pockets as you stir.

To Assemble the Cake

1. Once cakes have completely cooled, use the frosting to generously frost in between layers, the sides, and the top. 
2. Sprinkle frosted cake with chopped candy canes before serving. (Candy canes can sometimes soften when exposed to moisture, so make sure to add them close to the time you are serving the cake.)

This Peppermint Buttercream Frosting Also Pairs Well with These Recipes

Some of these recipes will help you either make this cake faster (they're doctored recipes) OR will change your final cake with a different flavor. Give these recipes a try with the Peppermint Buttercream Frosting and crushed candy canes for a whole new Christmas dessert!

• Yellow Doctored Box Cake Recipe
• Chocolate Fudge Cake (Doctored Box Cake) Recipe
• Yellow Scratch Cake Recipe
• Vanilla Cupcake Scratch Recipe
• Hershey's Perfectly Perfect Scratch Cake Recipe
• Scratch Brownie Recipe