Holiday Homemade Gifts From the Kitchen

‘Tis the season to give your debit and/or credit card…a break?!?

How? With thoughtful, holiday, homemade gifts from the kitchen.

I developed the following DIY ‘Gifts From The Kitchen’ as fun-to-make teacher/coach/neighbour/grandparent/hostess gifts/stocking stuffers and/or little party favours placed at each table setting. These festive recipes are simple to prepare, use ingredients you likely already have on hand, and will not have you regretting gift-giving come January.

Grab the kids, roll up your sleeves, crank up the holiday hits and get busy in the kitchen! Watch the video below and scroll down to view three amazing holiday ‘gifts from the kitchen:’ Double Decker Gingerbread Fudge; Peanut, Dried Fruit & Rosemary Bark; and Vanilla Sugar.

Double Decker Gingerbread Fudge

Chocolate fudge meets Christmastime in one decadent bite.
Note: when making the white chocolate layer of this fudge – I suggest using the squares of
white baking chocolate (found at bulk food stores or in the baking section of your grocery store).
I find the squares give the fudge a firmer texture than white chocolate chips.

Chocolate Layer

• 10 oz. (300 g) bittersweet chocolate, roughly chopped
• 1 (300 mL) can sweetened condensed milk
• 1 tsp (5 mL) pure vanilla extract
• Pinch of salt

Directions:

1. Line an 8 X 8-inch square baking pan with parchment paper on the bottom and up sides of the pan.
2. Using a double boiler, melt chocolate and condensed milk.
3. Stir in vanilla and salt.
4. Spread chocolate layer into prepared pan (mixture will likely be thick (it’s fudge remember) and smooth with the back of a spoon.
5. Chill for at least 2 hours.

Gingerbread Layer

• 12 oz. (360 g) white chocolate, roughly chopped
• 1 (300 mL) can sweetened condensed milk
• 2 tbsp (30 mL) molasses
• 2 tsp (10 mL) ground ginger
• 1 tsp (5 mL) ground cinnamon
• ¼ tsp (1 mL) each of ground cloves and allspice
• Hefty pinch of ground nutmeg
• ½ tsp (2 mL) pure vanilla extract
• Pinch salt

Garnish: Decorative sprinkles or edible glitter (what I like to use).

Directions:

1. Using a double boiler, melt white chocolate, condensed milk, and molasses.
2. Once melted, stir in spices, vanilla, and salt until combined.
3. Spread over the chilled chocolate layer and smooth top.
4. Sprinkle garnishes evenly on top and chill for at least 2 hours. (If using edible glitter, spray fudge once chilled.)
5. When ready to serve, remove from the refrigerator and slice into squares. Makes a lot.

Tip:

• For an extra hit of ginger, stir in ⅓ cup (75 mL) very finely diced candied ginger to top layer of fudge.
• Edible glitter can be found at most bulk food stores.

Peanut, Dried Fruit and Rosemary Bark

This decadent chocolate bark is perfect for the foodie in your life. No doubt this treat will become a gift-giving favourite; darn good thing this recipe doubles easily!

• 1 cup (250 mL) peanuts
• ¾ cup (175 mL) dried cherries
• 1 tbsp (15 mL) roughly chopped rosemary leaves
• ⅛ tsp cayenne pepper
• 10 oz. (300 g) 70% dark chocolate, melted
• ¼ tsp (1 mL) coarse sea salt

Directions:

1. Toss together peanuts, dried cherries, rosemary, and cayenne pepper. Set aside ⅓ cup (75 mL) of the fruit and nut mixture.
2. Stir remaining fruit and nut mixture into the melted chocolate until combined.
3. Using a rubber spatula, spread chocolate mixture onto a parchment paper lined baking sheet to form a (approx) 10-inch square.
4. Sprinkle sea salt and the reserved fruit and nut mixture evenly over the chocolate. Chill in refrigerator for about 45 minutes or until hard. I do not recommend freezing.
5. Break into 16 pieces, and store in an airtight container in the refrigerator for up to 1 month.
6. Place a few pieces of bark in small cellophane candy bags (found at craft or bulk food stores)and tie with decorative ribbon. Gift giving never tasted so good!

Tip:

• Use almonds or cashews instead of peanuts.
• For an extra pizzazz of holiday flare, spray bark with edible glitter found at most bulk food stores before wrapping

Homemade Vanilla Sugar

The simplest gift from the kitchen ever.

Directions:

1. Fill a mason jar with granulated sugar. Any size of jar will work; however, I find 1 cup (250 mL) size appropriate for gift giving.
2. Cut a piece of vanilla bean approximately 3 inches (7.5 cm) and place in the jar with sugar.
3. Place the lid on the jar. Within a few days, the sugar will take on the flavour of the vanilla.
4. Decorate with festive ribbon.
5. Use vanilla sugar in baking, stir into coffee and tea, or sprinkled over morning oats.

Char’s Caramel Rum Sauce

Once you try this sauce, you’ll likely wrap it up and give it to yourself! Darn good thing calories don’t count when you’re being kind to yourself!

• 1 cup (250 mL) brown sugar
• ½ cup (125 mL) butter
• ⅓ cup (75 mL) 35% whipping cream
• Pinch salt
• 3 tbsp (45 mL) dark quality rum
• ½ tsp (2 mL) pure vanilla extract

Directions:

1. In a medium saucepan, melt sugar, butter, cream, and salt. Bring to a gentle boil.
2. Boil, whisking until thickened and caramel in colour, about 3 minutes. Remove from heat.
3. Cool slightly. Stir in rum and vanilla.
4. Divide evenly between three 1/2 cup (125 mL) sterilized mason jars.
5. Tie jar with decorative ribbon.
6. Store in the refrigerator until ready to give. Keep in the refrigerator for up to 3 months.
7. Makes about 1⅓ cups (325 mL).

Tip:

• Top lid with a square piece of parchment paper (or a patterned cocktail napkin) for a rustic, yet decorative gift-giving-touch
• Use 2 tbsp (30 mL) whisky instead of rum