DIY Edible Gifts

Do you need a reminder that the holidays are right around the corner? We don’t! WE CAN’T WAIT. too much?

Today we’ve rounded up a few ideas that make perfect edible DIY gifts. There’s a range of options on this list, from nuts in solid and liquid form to citrus peels and marshmallow. Some take a bit more preparation than others (some are so easy you’ll have all of your teacher gifts done in an afternoon). But I may be a bit biased when I say that possibly the best gift on this list is the one that takes the longest to make.

And, as we all know, the best part about giving receiving an edible gift is that you don’t have to remember to put out that neon light up statue of Mt. Rushmore every time Aunt Peggy comes to visit. So get on with it.

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Spiced Mixed Nuts : a truly perfect blend of sweet and spicy. These are super easy to make with basic ingredients (think nuts, honey, cayenne pepper). Just make sure you share more than you eat!

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Hazelnut Liqueur : give this and you will be loved by all. Especially if you pass along a few key serving suggestions, such as mixing a shot into a cup of hot chocolate or a vanilla milkshake. BUT start making this one ASAP, because you need about three weeks of steeping time.

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Marshmallows! : There are so many perks to making your own marshmallows. You can personalize the color and flavor. Cut them out with cute cookie cutter shapes. Pair them with hot co for a real treat. And we aren’t kidding when we claim that these are easy to make.

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Candied Citrus Rinds : Again, another super easy treat. I added chocolate to these, but you can totally skip that. And as a bonus – we shared our orange marshmallows at the bottom of that post.

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Use this post as an excuse to get a jump start on the eating, drinking, and merriment! xo

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First Snow Cake!

This is part of our ongoing Cooking with Kids series, because bringing them into the kitchen creates bonding moments, opportunities to learn, and plenty of messes! And ginger is our ingredient of the season this fall. You can find more ginger recipes here, but if you want another dessert recommendation, skip right ahead to these chewy ginger cookies.

A few weeks ago, we woke up to our first snow of the season. If that wasn’t special enough, I thought that it was worth fully celebrating the day, and any celebration worth its salt requires a cake. That was the humble beginning of our “First Snow Cake”.

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The base of our cake is a delicious ginger cake and it’s topped with a healthy layer of powered sugar snow. It’s a simple cake that’s easy to bake on a whim and should definitely be incorporated into your next snow day. The recipe and more thoughts on celebrating the everyday below. *I’m thinking that next year the cake has to be baked in this pan.

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Ginger + Vanilla

Ginger is our ingredient of the season. You can find our archive of ginger posts here and our previous featured ingredients here. Today we’re adding something sweet to the docket.

Get ready to start planning your next dinner party, because we have the perfect dessert : vanilla ice cream + ginger spread. This is such a simple combination, but the results are phenomenal. ginger_icecream

We used Talenti Vanilla Bean Gelato for the base, and topped it with a syrup made from Ginger People’s ginger spread. I scooped some paste into a ramekin, added almost an equal amount of water, and microwaved it for a few seconds until the syrup was warm but not hot. Then I gave the mixture a good stir and drizzled it over the gelato.

Can’t find ginger paste in your grocery store? Amazon delivers.

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And I’m not joking about the dinner party. Sometimes a fancy dessert is in order. Sometimes you can plan ahead and bake something the day before. But sometimes, a tub of ice cream is the way to go. This combination takes that easy dessert and dresses it up just enough to leave an impression.

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Plus, maybe it’s time that we make ginger the new flavor of fall! Pumpkin’s had its run. #outwithpumpkin #gingerishot #gingersarehot Wait. Am I doing this right?

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Cooking with Kids : Brownies Hack!

Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with a little kid.  If you’re new to the series, here’s our first post that provides our detailed tips for cooking with little ones; subsequent posts are less detailed, but each contains recipe-specific ideas for working with your little ones in the kitchen.

Ugg, our first Cooking with Kids post was exactly two years ago this month! Look at that wee little two-year-old Alex! I can hardly handle it. I’m also realizing that there have not been nearly enough of these posts, and we really have to get Luc in on the action.

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Putting my nostalgia aside, this post is definitely a hack in the whole Cooking with Kids series. We aren’t making anything from scratch and you may say that we’re barely cooking, BUT I think this simple cooking exercise has some serious independence value for impressionable kids.

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Independence Day Eats & Treats

Happy Fourth Y’all! This post was originally published in 2015, but we think it’s still relevant 😉 Now I gotta go blast a Bruce Springsteen album while I consume and entire watermelon and light a bunch of sparklers.

JULY

As shown from top to bottom, left to right:

Watermelon Mint Salad     Mint Agua Fresca     Homemade Pizza Four Ways

Mint Simple Syrup Mojito     Cashew Fruit Dip

Watermelon Gazpacho     Mint Ice Cream     Rosemary Infused Bloody Marys

 

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Midsummer Magic

It’s the middle of summer, food is at its freshest, and the livin’ is easy, or at least it should be.

There’s nothing we love more at this time of year than the intense flavors and colors of fresh fruits, and there’s no easier way to enjoy them than to just throw them in whatever you’re making. Need some ideas? That’s why we’re here.

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Last week I put some fresh raspberries and cherries in my mojito – smashing them up just a bit in the bottom of the glass before adding the rest of the ingredients.

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Serve cubed watermelon with mint for a refreshing treat on a hot day. If you like that combo, you’ll love our watermelon mojitos!

And if your garden’s still overflowing with mint, make some aqua frescas.

Add fresh figs and blueberries to your mocktails (or cocktails!).

Throw watermelon and blueberries in your smoothies with a tea-based twist.

What about watermelon in your gazpacho?!

Any ripe berry would go well in these yogurt-based popsicles. These lemon pops are another refreshing option.

Yesterday Alex asked to bake a cake (nothing makes my heart melt faster than his request to do something in the kitchen!). He wanted a cake with “a blue middle and red paint on the frosting”. I let him add some food coloring to our batter, but then transformed his idea for red paint into a splattering of berries and their juices across the top. This is a basic yellow cake with our favorite coconut milk buttercream (scroll down).

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Summer, and particularly July, is such a special time of year for us, and nothing tastes more like summer than perfectly ripe fruit; it’s pure midsummer magic. If you can get your hands on some, especially if you have the chance to get out there and pick berries, do two things : 1. eat as much as you can while picking, and 2. do something creative and special with the leftovers. You won’t regret it! xo

 

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Banana Cream Pie!

Vanilla is our ingredient of the season. So far we’ve made some vanilla-infused vodka (great for milkshakes!), a double vanilla cake, and a savory roasted chicken with vanilla bean.

Oh my goodness. We can’t stop with the banana cream pies! If you’re following our Instagram feed, you have all the proof you need (not one, but two pies in one week!)… and no joke, there are perfect bananas on the counter and plans for another pie (fortunately we have guests ready to dig in – we’re not that crazy).

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Double Vanilla Cake

Vanilla is our ingredient of the season. We’re looking forward to a few months of both sweet and savory dishes using vanilla.

Right after Sarah and I picked vanilla as the ingredient of the season, this recipe for a double vanilla butter cake was published on A Cup of Jo, and I knew we had to try it! This cake is so delicious served plain, but we also enjoyed ours for breakfast with a side of berries and as an afternoon snack with a cup of coffee. Calder said that it reminded him of cakes he was served in Germany… and while I don’t have a specific example in mind, as soon as he said that, I couldn’t agree more, and was immediately transported back to my time there, having a snack on a train or stopping in to a little cafe for breakfast.

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The original recipe called for both vanilla extract and vanilla paste, thus the double in its name. I didn’t have paste, and at first I wanted to make some, but after looking up a few different recipe and seeing that each one used different techniques, I felt unprepared to waste my precious beans on something I wasn’t sure about. Maybe I’ll do a bit more research and discuss vanilla bean paste in another post. Instead, I took the author’s advice and substituted vanilla extract for the paste, but then I used vanilla sugar (details at the end of the post) to dust the pan, keeping with the call for two types of vanilla.

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