Recipe Roundup: Gift Ideas

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Christmas is rapidly approaching, and the list of who I want to give “a little something” to continues to grow. That’s why over the years I’ve turned to making homemade gift baskets. To me, there is nothing more special than a gift from someone’s kitchen. So, here’s a few of my favorites that I wanted to share with you guys!

Cinnamon-Raisin Swirl Bread

Cinnamon Raisin Swirl Bread – I find myself baking this loaf to enjoy for breakfast weekly. Kicks the pants off of anything you’d buy in the store. And, who wouldn’t be tickled with a home-baked loaf of fresh bread for a gift?

Chiotle-Honey Roasted Peanuts

Chipotle-Honey Roasted Peanuts – love the sweet and spicy combination on these guys. Packaged up in a cute little tin, they make a great gift. Beware though, they’re addicting!

Chocolate Cherry Coconut Granola

Chocolate Cherry Coconut Granola – everyone loves a fresh, healthy start after the Holidays. Some homemade granola is a great way to help them get kick-started!

DIY Strawberry Vodka

DIY Strawberry Vodka – a bottle of vodka. Some strawberries. 1 week. That’s all you need to make this vibrant strawberry vodka at home. Wonderful in cocktails, on it’s own – this is a great way to warm up a cold winter’s night!

Pimento Cheese

Homemade Pimento Cheese – it always astonishes me when people say they’ve only had pimento cheese from a jar. Do them a favor, and make this! It’s perfect for any Christmas party or buffet.

Homemade Caramel Sauce

Homemade Caramel Sauce – and last but certainly not least, caramel sauce. There isn’t much that I don’t put this stuff on – it really is just glorious. This was my first year getting familiar with making caramel in my kitchen, so I’m looking forward to including this in my gift baskets this year!

I hope you guys are having as much fun getting ready for Christmas as I am. Looking forward to menu planning for the Holidays this week, then get started on all my baking. Look for a cookie roundup here sometime in the next week or so. Happy Holidays!

Peanut Butter Blossoms

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I don’t know that there is a more classic Christmas cookie than Peanut Butter Blossoms. I made them every Christmas in the kitchen with my mom for as long as I can remember. We’d often have cookie making parties where my Aunt Rose would come over, along with her brood of boys – and we’d all make cookies. Those are some of my favorite Christmas memories!

Hershey’s contacted me a couple of weeks ago, and offered to send me a Holiday baking pack. Free chocolate? How could I resist? It arrived last week, filled with lots of goodies. I couldn’t wait to start my Christmas baking! Monday night was our small town’s Christmas parade, so my mom came up and we baked these cookies with the boys before the parade started. They had so much fun helping to roll the balls of dough in the sugar before baking. And, what joy to carry that tradition along to our own little family unit!

Peanut Butter Blossoms

48 Hershey’s Kisses chocolates
1/2 cup butter, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated or sprinkling sugar, for rolling

Preheat oven to 375 degrees. Remove wrappers from chocolate kisses.

In a medium bowl combine the flour, baking soda, and salt. Whisk to combine, and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, peanut butter, and sugars until fluffy. With mixer running on low, add the egg, milk, and vanilla. Mix to combine. Slowly add in the flour, and mix until combined.

Shape dough into 1-inch balls. Roll in sugar and place on an un-greased cookie sheet.

Bake 8-10 minutes, until lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Remove to a cooling rack to cool completely.

Store in an airtight container for up to 3 days.

Source: adapted from The Hershey Company

Hershey’s Cookie Headquarters has graciously offered to share a baking pack with one of our readers, to help kick-start their holiday baking this year. Just leave a comment with your favorite thing to make or bake with Hershey’s chocolate during the holiday season! Cookies? Cocoa? So many possibilities! The prize pack includes:

1 Hershey’s Cookie Headquarter Apron

1 pkg. Hershey’s Baking Melts Chocolates

1 pkg. Hershey’s Bits ‘o’ Brickle® Toffee Chips

1 pkg. Hershey’s Semi-Sweet Chocolate Chips

1 pkg. Hershey’s Kisses Chocolates

1 canister Hershey’ Baking Cocoa

1 set of recipe cards featuring Hershey’s holiday recipes

 

To enter, please answer the following question in a comment: What is your favorite thing to bake with Hershey’s during the holiday season? Deadline to enter is Monday December 3, 2012 at midnight EST. US residents only, please.

 

 

Giveaway is now closed. Congratulations to Entry #17 – Jenny, who said “Is there anything that I don’t love using Hershey’s chocolate in?! :D If I had to pick one recipe though… I love making flourless chocolate cakes using Hershey’s Special Dark chips. Divine!” 

Thanks to all who entered, and Hershey’s for sponsoring the giveaway!

Orange Sweet Rolls

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In my house growing up, orange rolls for breakfast on Thanksgiving morning was a tradition. I remember anxiously waiting to put them in the oven at 8:30 – so that they’d be ready to eat when the Macy’s Thanksgiving Day parade came on. Then, mom putting the turkey in shortly thereafter to perfume the air in the house all morning and afternoon long.

I always have preferred orange rolls to cinnamon rolls. Something about that sweet, citrusy zing that I just love. But I’d always made them from the tube, and for something as special as Thanksgiving morning breakfast – I wanted to learn to make them from scratch. I’ve made these a couple times now, and they’re always wonderful and well received. Light, yeasty and moist – with plenty of bright flavor.

I hope that you all have a Happy Thanksgiving, and spend the day treasuring the time with family and friends. I can’t wait to see the jolly man in the red suit pull into Herald Square on Thursday at noon – and bring the official start of the Holiday season along with him. Happy Holidays, everyone!

Orange Sweet Rolls

For the rolls:
1¼ cups milk, heated to 115°
2 1/4 tsp active dry yeast
1/3 cup granulated sugar
2 tbsp. unsalted butter, melted, plus 16 tbsp., softened
1 tsp. kosher salt
1 egg, lightly beaten
4 cups flour
1/2 cup packed light brown sugar
1/4 cup orange zest (from about 4 oranges)

For the orange-cream cheese icing:
4 oz. cream cheese, softened
1 1/2 cups confectioners sugar
1 tsp. orange extract
1 tsp. vanilla extract
3 tbsp fresh orange juice

Make the dough: Combine milk and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Stir in granulated sugar, melted butter, 1 tsp. salt, and egg; add flour, and mix on low speed until dough forms. Increase speed to medium-high; knead until smooth, about 8 minutes. Cover with plastic wrap; let sit until dough doubles in size, about 1½ hours.

Make the filling by combining the 1/2 cup softened butter, orange zest and brown sugar in a small bowl – mash with fork to combine.

Transfer dough to a work surface; using a rolling pin, roll dough into an 18″ × 10″ rectangle, and spread filling evenly over dough. Lift up bottom edge of dough and roll it into a log; trim ends and cut log into 12 rounds. Transfer rounds cut side up to a greased 9× 13 baking dish; cover with plastic wrap. Chill 6 hours or overnight.

To make the icing, beat cream cheese using a hand mixer until light and fluffy. Carefully add in the confectioners sugar, extracts, and juice and mix until smooth.

Heat oven to 375°. Uncover rolls and bake until golden brown, about 25 minutes. Pour over the warm orange rolls and serve.

Source: adapted from Saveur

Whole Wheat Pita Bread

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I’m always trying to incorporate more whole grains into my family’s diet – but I try to go about it in ways that they don’t even see coming. Like, this pita bread for instance. I’ve been making my own pitas for years now. If you’re new to bread making, pita bread is a great place to start. It’s relatively easy, and even quick – in the scheme of bread making. I usually start my dough around 3 PM, nd by 6, we’re enjoying warm fresh pitas.

Last week I thought, let me switch it up a little and try making something new. So I tried the whole wheat version of my favorite pita dough. It has a slightly nuttier flavor quality, and a little more chew to the bread. But honestly, both of those qualities are welcomed in my home when it comes to bread! I think these will definitely be our go to pitas from now on. Healthier? Check. Tastier? Check. Kids gobbled it up? Check.  And, leftovers always make awesome pita pizzas for the next day’s lunch.

If you’ve never tried making your own pita bread at home, I highly encourage it. You’ll never be able to go back to store bought pitas again!

Whole Wheat Pita Bread

2 1/4 tsp. instant yeast
1 tbsp. honey
1 1/4 cups warm water, divided
1 1/2 cups bread flour, divided
1 1/2 cups whole wheat flour, divided
1/4 cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

In the bowl of a stand mixer, combine the yeast, honey and 1/2 cup of the water.  Stir gently to blend.  Whisk 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with a clean kitchen towel, and set aside until doubled in bulk and bubbly, about 45 minutes.

Return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining 3/4 cup of warm water, 1 1/4 cups bread flour, 1 1/4 cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 5 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning to coat, and let rise until doubled in bulk, about 1 hour.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then roll or stretch out into a 7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.

While dough is rising, place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500? F.

Transfer 4 pitas onto the baking surface, or directly onto oven rack. Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.

Source:  adapted from Gourmet via Confections of a Foodie Bride