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Sewing: Drawstring Goody Bag {Tutorial & Pattern}

I made this patchwork goody bag over the weekend after being inspired by the flag my daughter brought back from her school!!! Happy Birthday, Malaysia!!! 53rd Anniversary since Malaysia commemorating the independence of the Federation of Malaya from British colonial rule, celebrated on today August 31. Merdeka! Merdeka! Merdeka!!!! I love you… but, do you love us??? I believe a lot of Malaysians would like to know the answer.

I used 4 colors for the border which are also the colors of the Malaysian flag, red, yellow, blue and white. The center piece is an applique of a hibiscus, our national flower. You can make this for your own country, just replace the color combination of the squares and change the applique to something represent your country. For example:
USA – Red, blue and white for the border, some stars or an eagle head with red-white stripes background for the center piece.
Canada – Red and white colors for the border with a red maple leave as the applique.
Japan – Red and white colors for the border with a red circle for the applique.
etc…..
or something for an occasion, for example:
Halloween – Orange and green border with a pumpkin applique
Christmas – Red and Green with a christmas tree applique
etc….
The design can be unlimited…..

What did I put inside the goody bag? Scroll down to the bottom …. yes, after the tutorial…. there are some photos and a recipe for it!

Drawstring Goody Bag
Finished size: 5″ x 8″
Seam allowance (1/4″) included.
Each finished square at the border is 1″ x 1″
Follow the tutorial below on how to sew a goody bag

1. 5 1/2″ x 8 1/2″ for the back (red/1) and lining (beige/2)
2. 3 1/2″ x 5 1/2″ center piece (white with a hibiscus applique on/1)
3. 5 1/2″ x 1 1/2″ upper piece (beige/1)
4. 4 1/2″ x 1 1/2″ (red/1, yellow/1, blue/1, white/1)
5. 3″ x 1 1/2″ (red/1, yellow/1, blue/1)
6. 1 1/2″ x 1 1/2″ (white/2)
7. Cord or ribbon or soft twill tape, 20″ (not in the photo)

Sew (4) and (5) follow the color sequence respectively with seam allowance 1/4″.
Press seam allowance open.

Cut (4) into 3 equal parts and (5) into 2 equal parts with 1 1/2″ width each.

Join each square in the sequence of red-yellow-blue-white. Sew between the red lines for the corner.

Complete the border with all the squares. Press seam allowance open.

With right side facing each other, pin each edge of the center piece (2) with it’s corresponding border, start sewing from 2nd square to the 2nd last square of the border, which mean there will be 1/4″ from the edge unsew.
Complete all 4 edges.

Press seam allowance of the center piece towards the border.
This how the complete front block should look like.

Sew top piece (3), then the back piece (1/red) to the block.
Leaving 3/4″ from the top of the sides unstitch. This is to reserve 2 opening for the drawstring.

Topstitch about 1/8″ from the edge of the drawstring hole.

With right side facing each other, sew lining (1/beige) and leave an opening of about 1 1/2″ for turning.
Slip the front bag into the lining with right side facing each other.
Sew around the top edge.

Pull the front side of the goody bag through the opening of the lining.

Pull the front totally out from the lining opening and arrange all the corners nicely.
Fold the lining back into the goody bag.
Arrange the top edge nicely and press.

Topstitch near the edge and 1/2″ below to create the pocket for the cord.
Pull the cord through the pocket and knot the ends.

That’s it!!!! It may look a little complicated to sew but once you get your hand down to the fabrics, follow through this tutorial, it is not as hard as you think.

Here it is….. just put the goody treats in the bag and pull the cord!!!! The goody bag is ready to be given away!!!
What are the treats inside????

tadaaaa…… chocolates hearts with decorative stripes!!!!

I have sweet tooth since young, I love sweets and I extremely love chocolates but due to weight management and health, I would only let myself eat sweet things occasionally…. Recent research shown that chocolate is actually good for our heart if eaten moderately, it is just the sugar content that makes it unhealthy. Well apart from the research, at least, I know that eating chocolate makes me happy and I believe many of you feel the same too

I made some chocolate hearts with the same patriotic theme, wrap them and put into the goody bag to celebrate the National day.

Get the recipe and method after this…..

Serving: about 20 chocolate hearts

Ingredients

Heart shaped chocolate
7 ounce milk chocolate
2 ounce mixed roasted nuts and dried berries (I used pistachio nuts and dried cherries)
Heart shaped mold

Color stripes
3.5 ounce white chocolate
Oil based coloring (red, blue, yellow)
Plastic piping or pastry bag, 3 pcs (for each color except white)

Method
Double boil¹ the milk chocolate until it is melt
Mix in roasted nuts and dried berries
Stir well and remove from heat
Scoop the chocolate into the heart shape mold
Knock the mold on the table until the chocolate is level and no traces of bubble
Keep in freezer for about 15 minutes
************
Melt white chocolate with double boil method
Split into 4 portions
Drip 1 or 2 drops of each coloring into the white chocolate respectively
Mix well and put them into piping bag respectively
Cut a small hole on the piping bag’s corner
************
Take out the chocolate from the freezer
Turn and lightly knock the mold, the chocolates should come out very easily
Pipe the colored white chocolate onto them
Put back into the refrigerator for the white chocolate to set.
************
Wrap the chocolate hearts while it is still cold and hard. Keep them in cool dry place, away from sunlight and heat.

Tips
Make sure everything is dry and clean.
Chocolate must be in room temperature before double-boiling to melt it.
Don’t freeze the chocolate too long, otherwise it will sweat excessively under warm weather.
Remark:
1. Double boil means you put the chocolate in a steel pot, then place the pot with chocolate into another pot of  boiling water. Make sure the water level of the boiling water is not too high, just enough to transfer boiling water heat (212 °F / 100 °C) to the steel pot to melt the chocolate.

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