Upcycled Jersey Multi-Strand Infinity Scarf

The idea for this scarf came about when I had an abundance of tees that either my husband no longer likes or has sadly shrunk! {And it helps that I get a ton of sample tees from being a buyer, so we never have a shortage of them!}

What is even better about this project is...wait for it....no sewing required! Woohoo!! Makes it super easy to do.

What you will need:
1 old tee (the larger the better)
1 pair of sharp scissors
1 ruler

Start with a large tee. Any old shirt will do that does not have graphics past the armpits! Make sure it's seamless. If not, don't sweat it- that can be the point where you wrap all strands together!

Cut off the bottom hem of the tee. Then cut 1 inch wide strips horizontally across the shirt from bottom to armpit. You can cut as many strips as you would like and if you want you can also make them varying widths. The more strips, the more strands your scarf will have. If you want to be exact, you can measure each strip. I didn't measure, simply because I'm lazy and wanted to get it finished.

Save the bottom hem and set aside, this will be used at the end to wrap all the loops to make one scarf. 

Stretch all of the remaining loops until they become long and noodle looking, and the raw edges start to roll inwards. 

Cut one end of the bottom hem so it becomes a long string. Cut like 5 inches from the bottom hem, knot it around the strands to secure them in place. Wrap the strip a few inches around the center of the scarf, and back over to meet the other ends. Knot the ends together tightly. Trim the loose ends and tuck the knot underneath the wrapped fabric.

If you want to get all fancy, you can opt to sew the bottom hem around the scarf so it's less bulky.

Gingerbread Men Cookies

These gingerbread men cookies are full of ginger and spice, and maybe not everything nice! They are so easy to make too.

What you will need:
3 cups flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking soda
¼ tsp. ground nutmeg
¼ tsp. salt
¾ cup (1 ½ sticks) softened butter
¾ cup firmly packed brown sugar
½ cup honey (or molasses)
1 egg
1 tsp. vanilla extract

Icing:

1 cup confectioner's sugar

1-2 tbsp. hot water

Makes 2 dozen

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in a stand mixer on medium speed until light and fluffy. Add honey, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350°F. Roll out dough to ¼ inch thickness on lightly floured work surface. Cut into gingerbread men shapes. Place 1 inch apart on ungreased baking sheets covered in parchment paper. 

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies with icing or leave them undressed.

Store cookies in airtight container up to 5 days. 

Enjoy!