Need a last minute gift idea that doesn't look like a last minute thought. I love this idea for friends and neighbors alike...try passing on a favorite family recipe!
Pack all non-perishable ingredients needed for the recipe in a decorative tin or handmade gift sack (white & brown paper bags stamped with a holiday image, favorite saying or a simple monogram work beautifully), along with a typed (or printed) recipe card. Complete your package with a pretty ribbon, twine or burlap bow and a simple, handmade gift tag.
To get you started here are a few of my favorite recipes to bundle up...
Million Dollar Bars
1½ cups all-purpose flour
½ cup sugar
¾ pound (3 sticks) unsalted butter, 2 sticks chilled and cut into pieces, 1 stick at room temperature
½ cup packed brown sugar
Two 14-ounce cans unsweetened condensed milk
12 ounces semisweet chocolate chips
¼ cup heavy cream
1½ cups all-purpose flour
½ cup sugar
¾ pound (3 sticks) unsalted butter, 2 sticks chilled and cut into pieces, 1 stick at room temperature
½ cup packed brown sugar
Two 14-ounce cans unsweetened condensed milk
12 ounces semisweet chocolate chips
¼ cup heavy cream
Directions
1 Preheat the oven to 325°F.
2 Sift the flour into the bowl of a food processor. Add the sugar and the chilled butter and pulse until the mixture resembles crumbs.
3 Press the mixture into a 9 x 13-inch pan sprayed lightly with nonstick cooking spray and bake for 30 to 35 minutes, or until light golden. Let cool in the pan.
4 In a medium saucepan, melt the brown sugar and the remaining stick of butter. Add the condensed milk and stir constantly over medium-high heat until the mixture thickens slightly and becomes light golden in color, 3 to 4 minutes. Remove the caramel from the heat and pour evenly over the cooled cookie mixture. Let cool slightly.
5 In the meantime, melt the chocolate in a bowl over a pot of simmering water and gradually whisk in the heavy cream until smooth.
6 Pour the melted chocolate mixture over the caramel and spread it evenly with a small offset spatula or by tapping the bottom of the pan on a hard surface.
7 Cool the bars in the refrigerator until set and cut into squares. If the chocolate hardens, let the bars stand for at least 1 hour at room temperature before cutting. They will keep for 1 week on the counter and 2 weeks in the freezer.
Makes 35 bars.
*Recipe from Lulu Powers Food to Flowers by Lulu Powers
Chocolate Crinkle Cookie
A great twist on the traditional favorite!
A great twist on the traditional favorite!
Advertisment" border="0">¾ cup all-purpose flour
¼ cup Dutch-process cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted butter at room temperature
7 ½ oz. semi-sweet chocolate
1 cup granulated sugar
¼ cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup finely chopped crystallized ginger
Confectioners’ sugar for rolling
Directions
1 Whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon in a medium bowl.
2 Combine the butter and 3 ounces of the chocolate in a medium, heat-proof bowl. Set the bowl over a saucepan filled with about 11/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the chocolate and butter have melted and the mixture is smooth.
3 Remove the bowl from the saucepan and set aside to cool slightly, about 10 minutes. (You can also melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)
4 Stir the granulated and brown sugars into the melted chocolate mixture, using a wooden spoon or heatproof spatula. Drop in the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining 41/2 ounces of chocolate and the crystallized ginger. Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.
5 Position a rack in the middle of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.
6 Shape the chilled dough into walnut-size balls, roll in confectioners’ sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough becomes too soft, return it to the refrigerator until chilled and fairly firm.) Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.
7 Cool the cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the cookies in an airtight container or in a zip-top bag for up to 4 days.
Makes 40 cookies.
* Recipe from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy by Jennifer Lindner McGlinn.
Toffee Squares
Crust
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
Topping
7 to 8 ounces milk chocolate broken into pieces, or 1½ cups milk chocolate chips
1 cup chopped almonds, toasted
Directions
1 Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
2 Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
3 Bake in the center of the oven until pale gold on top, about 20 minutes.
4 Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
5 Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.
Makes 48 squares
*Recipe from Very Merry Cookie Party by Barbara Grunes and Virginia Van Vynckt
