Tuesday, December 10, 2019

Winter 2019 Pusheen Box & Holiday Soup

This time of year always ends up being very very busy, but with Thanksgiving being a week late, I feel like I'm really behind, rushing, and a little overwhelmed. So I didn't have time to take a video to share with you the Pusheen Winter 2019 unboxing, but here is what was included. (Read further down and I've included a super easy vegetarian Holiday Soup recipe perfect for this time of year when you don't have time!)

Looking at the outside of the Pusheen box you would think that it would be Christmas themed. Well you're wrong! It's all about baking!



Some of the items are useful, but I have questions about the mini vaccuum. Lol.

1. Small silicone Pusheen Spatula. I like the smaller sizes because they are great for getting things out of cans.


2. Pusheen shaped Cooling Rack. While the idea behind this is cute, it's really small and feels cheaply made. I'd use it more for displaying cookies and cupcakes.


3. Measuring Spoons are always good to have. These will be useful.


4. Pusheen Cupcake Liners. I love the color, but Pusheen is really hard to see on them. Maybe once they are baked it will be better?


5. Pot Holder. How did they know I always set mine on fire?! This will come in HANDy.


6. Recipe Cards. I've been using index cards for years, so these will be a nice upgrade!


7. Sweatshirt with a yellow on yellow embossed Baker Pusheen. I love my Pusheen sweatshirts. I like that this one isn't for a specific holiday and can be worn year round. I have an autumn one, Christmas, and bat hoodie.


8. Mini Vacuum. Not sure how I feel about this yet. I'll have to see it in action.


9. Vinyl Cupcake Pusheen.


Thanks for reading and if you got this far, here's a soup recipe....


Holiday Soup

28 oz. vegetable broth (you can use chicken too)
9 oz. cheese tortellini (or tortellini of your choice)
1 can 15 oz. white kidney beans (or cannellini beans or chickpeas), rinsed and drained
1 can 14 oz.  Italian diced tomatoes
1/4 tsp salt
1/8 tsp pepper
3 cups fresh baby spinach
3 Tbsp fresh basil, minced (I used 2 Tbsp dry)
1/4 cup shredded Asiago cheese

~In a pot bring broth to a boil, add tortellini. Reduce heat to simmer for 5 minutes.
~Stir in beans, tomatoes, salt and pepper. Return to a simmer 5 minutes, or until tortellini are tender.
~Stir in spinach and basil, cook until spinach is wilted.
~Top with cheese.

Takes about 20 minutes, serves about 6.

Happy Holidays!


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