Wednesday, 07 December 2011 21:40

DIY Gift Wrapping, Pumpkin Tortellini, & Christmas Cookies!

Written by stephania
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Happy Thursday everyone! I am so excited that it's Thursday because that means the weekend is almost here, which means that the 3rd Ward Holiday Craft Fair and the Bust Magazine Craftacular and Food Fair are almost here! If you live in the local NYC area, I highly recommend stopping by both craft fairs.  I have gone the last few years and I always leave with my Christmas shopping list checked off (and usually a little something for myself!). In preparation for all of this Christmas shopping, I thought that I would round up three of my favorite DIY wrapping ideas for the TND craft this week.  For dinner, we are going with Baked Chicken and Pumpkin Tortellini (one of our all time faves!) and for dessert the Classic Christmas Sugar Cookie (FYI: If you have a frosting lover in the house like Caitlin make sure to hide the extra in the back of fridge! This stuff is irresistible!).

Happy cooking and crafting! 

Stephania

DIY Gift Wrapping Ideas

1. Eco Gift Wrap

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Martha brings it with these adorable wrapped boxes using plain wrapping paper and different greenery.  So cute!

2. The Earth Friendly Gift Wrapping

fabric_gift_wrap

Re-nest always has the cutest DIY wrapping ideas! Use scrap fabric and tie a bit cute bow.

3. Bling it Up Christmas Wrap

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Photo: Pinterest via Maeling
What's Christmas without a little bling? Pick up some shiny gold ribbon and make these super cute talons.

 

Wanna check out our holiday inspirations? Find us on Pinterest here

 Baked Chicken and Pumpkin Tortellinipumpkins
 by Stephania Stanley

What you need:

  • 1 15 oz can pumpkin puree
  • 2 lbs spinach and cheese tortellini
  • 5 garlic cloves, minced
  • 1 medium sized onion, diced
  • 2 tbsp all-purpose flour
  • 8 oz shredded parmesan
  • 2 cups skim milk
  • 2 tbsp butter
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp all spice
  • 1 pinch salt
  • 1 pinch ground black pepper 

What to do:

Preheat oven to 400˚ F.  Cook tortellini according to the directions on the packages.  Take out a large skillet and melt the butter over medium heat.  Next add the onion and garlic and sauté for five minutes.  Add the flour and after a minute pour in the milk into the pan.  Add nutmeg, cinnamon, all spice, salt, and pepper.  Stir with a whisk continuously for 3-4 minutes so that it begins to thicken.  Add the pumpkin puree and tortellini to the pan and stir to mix.

Remove from heat and transfer tortellini mix to a 13 x 9”baking pan.  Cover with 8 ounces of shaved parmesan.  Bake for ten minutes and enjoy!

Serves 6-8.

Story:

I made this last year for Colleen and Caitlin’s joint birthday party.  Colleen took off work on Halloween as a birthday/Halloween present to herself and we took full advantage of the day.  We created a giant list of our favorite fall recipes and could not wait to make this recipe.  We made a full on feast that included the tortellini, chili, banana bread, chocolate cake, pumpkin pie. The Baked Spinach and Pumpkin Tortellini was one of the first dishes to go.  A delightful combination of sweet and savory, it’s perfect for getting into the mood for fall.  -Stephania

 Classic Christmas Sugar Cookies
 by Stephania Stanley

What you need: cookies_339B3423

  • 2 cups all-purpose flour
  • 1 cup sugar
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 egg
  • ½ cup (1 stick) butter (softened)
  • 2 tbs milk

For Decorating:

  • Vanilla icing
  • Sprinkles
  • Round cookie cutter or juice glass
  • Flour (to prevent dough from sticking)

What to do:

In a medium sized mixing bowl, combine flour, salt, and baking powder.  In a separate, large mixing bowl, beat together sugar and butter until fluffy.  Next, add milk, egg, and vanilla; mix until smooth.  Add about ½ cup of flour mixture at a time to the sugar mixture.  Mix until well blended.

Cover bowl with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 degrees.  Lightly sprinkle work surface and rolling pin with flour.  Work with about ¼ of the dough at a time.  Roll dough out evenly to approximately a ¼ inch thick.  Dip cookie cutter or rim of the juice glass into flour and make as many cookies that you can fit.  Combine leftover dough together and repeat and until you have used all the dough.  Bake cookies for 8-10 minutes.

Let cookies cool for 15 minutes.  Use a small spatula or butter knife to spread icing and decorate with sprinkles.

Last modified on Thursday, 08 December 2011 09:04
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