When it comes to giving this holiday season, be creative and make a truly personal gift for your friends and family. Homemade mixes are also one of the best Christmas gifts. There’s nothing like a homemade food gift, beautifully packaged along with recipe cards, to add warmth to the holidays.
Makes about 8 cups
- 1 cup pure maple syrup
- 1/2 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoons ground cinnamon
- 1/2 cup vegetable oil
- 5 cups old-fashioned rolled oats
- 3 cups raw almonds, sliced
Adjust the oven rack to an upper-middle position and heat oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper.
Whisk maple syrup, brown sugar, vanilla, salt and cinnamon in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.
Transfer oat mixture to prepared baking sheet, spread across sheet into a thin, even layer (about 3/8-inch thick). Using a stiff metal spatula, compress oat mixture until very compact.
Bake until lightly browned, 50 minutes, rotating pan once halfway through baking. Remove the pan from the oven and cool on a wire rack to room temperature, about 1 hour. Break into pieces of desired size and package in decorative containers for gifts.
Apple Tea Mix
- 2 tablespoons loose green tea
- 2 tablespoons snipped crystallized ginger
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 6 dried apple slices
- 6 3-inch cinnamon sticks
In a small bowl combine tea, crystallized ginger, allspice and cloves. Divide tea mixture and dried apple slices among six paper tea filters. Tie the tops of the filters with kitchen string, tying a cinnamon stick at the top of each. Place filled tea filters inside six decorative heat-proof mugs.
Attach the following directions for serving:
To Make Spiced Apple Tea: Add 6 to 8 ounces of hot water to one mug. Add a tea bag and let steep for 3 to 5 minutes. Remove and discard the tea bag. Place cinnamon stick in the mug and serve.
Hazelnut Brownie Mix
- 1 ¼ cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 2 ounces milk or dark chocolate, chopped
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup chopped, toasted hazelnuts
- 1/3 cup mini marshmallows
In a 1-quart decorative jar layer sugar, cocoa powder and chopped chocolate. In a small bowl stir together flour, baking soda and salt. Spoon over chocolate in the jar. Top with hazelnuts and marshmallows; fasten lid.
Attach the following directions for making brownies.
To Make Brownies:
Preheat the oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
In a large bowl whisk together 2/3 cup melted butter and 3 eggs until well combined. Add the contents of the jar to the butter mixture; stir until well combined. Spread batter evenly in the prepared pan. Bake for 35 minutes. (Moist crumbs will remain attached to wooden toothpick inserted near center of brownies). Cool brownies in the pan on a wire rack. Use foil to lift uncut brownies out of the pan. Place on a cutting board. Cut into bars.
Coconut-Pecan Muffin Mix
Makes: 1 gift (4½ cups)
- 1½ cups all-purpose flour (spooned and leveled)
- 1½ teaspoons baking powder
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon kosher salt
- One 7-ounce package sweetened shredded coconut (2 2/3 cups)
- 3/4 cup pecans (chopped)
- 12 muffin paper cup liners
In a medium bowl, whisk together the flour, baking powder, sugars and salt. Mix in the coconut and pecans.
Transfer the mix to a resealable decorative paper bag. Wrap with ribbon and affix with a label and a gift tag with the baking instructions.
Copy the following instructions on a gift tag or label to include with your gift:
“Heat oven to 350º F. In a large bowl, whisk together 3 large eggs and ¾ cup canola oil. Add the muffin mix and stir just until combined. Divide among the cups of a 12-cup muffin tin lined with the paper liners. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Makes 12 muffins.”
4 dozen truffles
- 1/2 pound semisweet chocolate
- 1/2 pound good-quality bittersweet chocolate, coarsely chopped
- 1 cup heavy cream or whipping cream
- 1 tablespoon instant coffee powder
- 2 tablespoons coffee flavored liqueur
- 1 teaspoon vanilla extract
- 1 cup unsweetened cocoa
- 1/2 cup powdered sugar
Coarsely chop both chocolates and set aside.
Heat the cream and instant coffee in a saucepan, stirring to blend. When bubbles start to form along the edge of the pan, remove from the heat. Scatter the chocolate over the cream, stirring gently until melted. Set aside for 8 to 10 minutes.
Add the liqueur and vanilla. Stir gently, just until evenly blended. Scrape the chocolate into a shallow bowl. Cool on a rack for 15 minutes, then cover the bowl with plastic wrap and refrigerate until firm, at least 4 hours or up to 1 week.
Using a teaspoon or a melon baller, scoop up enough chocolate to make balls 1 inch in diameter. Place the balls on a parchment-lined baking sheet. Refrigerate for 15 minutes.
Thoroughly combine the cocoa and powdered sugar in a bowl, making sure all the lumps are removed. Roll the balls in the cocoa mixture, shaking off the excess, then transfer to wax paper. Place each truffle in a candy paper cup and package in a decorative gift boxes.