1 Apt. 2B Baking Co.: Edible Holiday Gifts

Wednesday, December 12, 2012

Edible Holiday Gifts

holiday treats

I love my friends and family dearly, but braving crowded shops to hunt for gifts for them is pretty low on my list of desires this time of year. What I love to do instead is hunker down in the kitchen to stir hot, bubbling caramel on the stove, roll out gingerbread guys and gals, mix and bake cookies, and then wrap it all up to give as gifts. There is joy in the making and joy in the giving of homemade holiday treats, which is a lot more than I can say about a trip to the mall.

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I send some of my treats across the country to my family and a lot of it goes to work with P, but I love having little bags of treats all packed up and ready to go for when an unexpected visitor pops by or I meet a friend for coffee around the holidays. It's a simple, inexpensive way to show people that I am thinking about them during this season that seems to get more and more hectic every year.

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You can see a few of my favorite ways to pack treats for the holidays in these photos. I like to keep it really simple and gravitate towards unbleached parchment paper, Weck jars, glassine bags, natural twine (from the hardware store), little bits of nature, and baker's twine to wrap my treats. I've owned the spool of baker's twine pictured in these for 5 years and it never seems to get any smaller.

Edible Holiday Gift Recipes

You can find my favorite Gingerbread Cookie Recipe (for ornaments and eating) in the new holiday issue of Foodiecrush Magazine, out today!

Apple Cider Caramels, pictured in the top photo are straight from Deb at Smitten Kitchen, but I cooked mine to 250º instead of 252º which the recipe suggests because I wanted them to be a bit soft. Oh, and make a double batch. You won't regret it.

Nibby Brownies (a family favorite)
Squash Harvest Loaf
Spicy Caramel Cashew Corn
Apple Butter

And a few more from the photos

Nibby Buckwheat Butter Cookies
adapted from Alice Medrich
yield 48-55 cookies
These aren't really a classic holiday cookie, but it has become my own tradition to make them every December. The unusual combination of buckwheat and cacao nibs makes them special enough for gift giving.
1 ¼ cups (5.6 ounces) all-purpose flour
3/4 cup (3 ounces) buckwheat flour
½ lb unsalted butter, softened
2/3 cup granulated sugar
1/2 tsp. salt
1/3 cup cacao nibs
2 teaspoons vanilla extract

1. In a medium bowl, whisk together the flours.
2. In a stand mixer, beat the butter, sugar and salt until smooth and creamy but not fluffy, about 1 minute. Add in the cacao nibs and vanilla, and beat to incorporate. Add the flours and beat on low speed until just incorporated. The mixture will seem very dry, but the dough will eventually come together. The dough is very thick so sometimes I use my hands for the last bit of mixing so my mixer doesn't have to work so hard
3. Form the dough into a long (about 12'')  log about 2 inches in diameter. Wrap well and refrigerate at least two hours, or overnight.
4. Position racks in the upper and lower thirds of the oven, and preheat to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone liners.
5. Using a thin, sharp knife, carefully cut the dough into ¼-inch-thick slices. Place slices on the prepared baking sheets, spacing each cookie about 1 ½ inches apart.
6. Bake until cookies just begin to color around the edges, about 12 to 14 minutes, rotating the sheet pans halfway through the cooking time. Transfer to wire racks, and cool the cookies on the baking sheets (or slide the parchment onto the rack to free up the pans). Cool completely before eating or storing. Repeat with remaining dough. Store the cookies in an airtight container for up to 1 month. They also freeze really well.

Candied Citrus Peel
This method works for most citrus fruit and is simple as can be. I used yuzu peels above, but oranges, grapefruit, lemons or meyer lemons would work as well.

Citrus Fruit (4 oranges, 6 lemons, or 3 grapefruit)
4 cups water
4 cups plus 1/2 cup sugar

1. Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess white pith from each strip and discard.
2. Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain
3. Bring 4 cups sugar and 4 cups water to a boil, stirring occasionally until sugar dissolves. Add the boiled of citruspeel to the boiling syrup, then reduce heat to medium-low, and simmer gently until strips are translucent, about 20-40 minutes. Remove from heat, and let strips cool in syrup. Reserve the syrup for another use (cocktails).
4. Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Let the strips dry for a few hours then roll strips remaining sugar. Arrange in a single layer on a wire rack, and let dry for at least 8 hours.

13 comments:

  1. Love the idea of those buckwheat cookies, so lovely with the crunch of cocoa nibs. Lovely to see you in Foodie Crush too :)

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  2. Buckwheat and cocoa nibs is such an inspired combination. I love to see unusual grains being used in baking! It breaks up what can be sugar overload.

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  3. I've been baking like a mad woman too; edible prezzies are where it's at :)
    The cookies and caramels look lovely.

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  4. i really, really loved that recipe from smitten kitchen for the apple cider caramels, and i haven't even made them yet! is that even possible to fall in love with a recipe before one actually tastes it? it has to be possible.

    everything is beautiful, yossy. and so thoughtful! all the way from the thought itself, to the act, to the presentation - beautiful. and i really do hope to see you soon! will text or email you in coming days, maybe there will be some time between christmas and new years!

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    1. You were right to fall in love, they are soooo good! I'd love to hang soon!

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  5. So beautiful. They are all fantastic treats and i wish I lived near you to get some

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  6. I started my holiday baking this week to give as gifts as well. I think I may have to try the nibby buckwheat cookies next - they look gorgeous. Happy holidays, Yossy! xx

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    1. I'd love to know what you are making, Katie. I hope you share it on your blog!

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  7. I bet those buckwheat and cocoa nib cookies ship nicley!

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  8. Handmade, home baked...the love and thoughts put into every detail! What more could a lucky recipient possibly want??

    Beautiful! Thanks for sharing [I must get some buckwheat & cocoa nibs!]. Happy Holidays!

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  9. I'd much prefer homemade goodies to store-bought gifts, especially if they're as good as yours! Loved seeing you in FoodieCrush.

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  10. Home baked gifts are the best. I have strawberry bread loafs for gifts and they were a big success.

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