DIY Edible Holiday Gifts 3 Ways in 15 Minutes or Less


Celebrate the gift-giving season with these shareable bites! All three can be made in 15 minutes or less.food ingredients

Coffee Mug Mixers

Servings: 15–20

Ingredients

18 ounces dark chocolate chips, divided
2½ tablespoons coconut oil, divided
2 ounces instant espresso powder
10 ounces white chocolate chips

For Garnish

Crushed peppermint candies
Holiday sprinkles
White candy pearls

Special Equipment

15–20 decorative plastic or wooden spoons

Preparation

1. Line a baking sheet with parchment paper.

2. In a medium microwave-safe bowl, combine 8 ounces of dark chocolate and ½ tablespoon of coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth. Add the instant espresso powder and stir until completely combined.

3. Fill each decorative spoon with the chocolate mixture, making it smooth across the tops.

4. Place the spoons on the prepared baking sheet and chill in the freezer for 5 minutes, or until hardened.

5. In a medium microwave-safe bowl, combine the remaining 10 ounces of dark chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth. In a separate, medium microwave-safe bowl, combine the white chocolate chips and remaining tablespoon of coconut oil, and microwave in 30-second intervals, stirring between, until completely melted and smooth.

6. Add 4 tablespoons of each melted chocolate to a separate piping bag and set aside in a warm place or in a bowl of warm water.

7. Remove the spoons from the refrigerator. Dip each spoon in either the melted dark or white chocolate to coat completely. Garnish some of the spoons with crushed peppermint candies, holiday sprinkles, or white candy pearls, leaving some ungarnished.

8. Return the spoons to the baking sheet and freeze for another 5 minutes, or until hardened.

9. Snip a small hole into the tip of each piping bag, then drizzle over some of the ungarnished chocolate spoons. Garnish some of the drizzled spoons with crushed peppermint candies, holiday sprinkles, or white candy pearls.

10. Store the spoons in the refrigerator until ready to gift or serve.

Enjoy!

Salted Caramel Crackers

Servings: 4–6

Ingredients

48 soda crackers
1½ cups brown sugar
1½ cups (3 sticks) unsalted butter
10 ounces dark chocolate chips
11½ ounces semisweet chocolate chips
½ tablespoon flaky sea salt

Preparation

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Arrange the soda crackers in a single layer on the prepared baking sheet.

3. In a small pot, melt together the butter and brown sugar over medium heat, whisking constantly. Let bubble and foam for 3–5 minutes, or until thickened into a caramel. Remove the pot from the heat.

4. Pour the brown sugar caramel over the crackers and spread in an even layer, makingsure the crackers are fully covered.

5. Bake for 5–6 minutes, or until the caramel has baked into the crackers.

6. In a medium bowl, combine the dark and semisweet chocolate chips.

7. Remove the crackers from the oven and sprinkle the chocolate chips over the top. Bake for another minute, or until the chocolate is melted. Spread the chocolate in an even layer with an offset spatula. Sprinkle the flaky sea salt over the melted chocolate.

8. Transfer the crackers to the freezer to chill for 3–5 minutes, or until hardened.

9. Break the crackers into small pieces. Keep in the refrigerator until ready to gift or serve.

Enjoy!

Waffle Dippers

Servings: 15

Ingredients

½ tablespoon unsalted butter
9 ounces marshmallow fluff
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
30 waffle crisps
10 ounces semisweet chocolate chips
½ tablespoon coconut oil

For Garnish

Toffee bits
Holiday sprinkles

Preparation

1. Line a baking sheet with parchment paper.

2. Melt the butter in a small pot over medium heat. Add the marshmallow fluff and stir until fully melted and combined, 2 minutes. Remove the pot from the heat and stir in the cinnamon and ginger. Let cool for 5 minutes.

3. Lay half of the waffle crisps flat on the prepared baking sheet. Dollop the marshmallow mixture onto the center of each cookie. Top with the remaining cookies, pressing together to adhere. Chill in the freezer for 5 minutes.

4. In a medium microwave-safe bowl, combine the chocolate chips and coconut oil.

5. Microwave in 30-second intervals, stirring between, until completely melted and smooth.

6. Dip a third of each waffle cookie sandwich into the melted chocolate, letting any excess drip back into the bowl. Lay on the baking sheet again. Sprinkle toffee bits, and/or holiday sprinkles over the melted chocolate.

7. Transfer to the freezer to freeze for 3 minutes, or until set. Keep in the refrigerator until ready to gift or serve.

Enjoy!



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