Gift Ideas
White Chocolate Cake Batter Hearts
February 13, 2013 | 
Author After 4 hours of surgery yesterday, my mom is doing well. Right after the surgery everything was well and she was feeling understandably tired. So far the doctor has been positive about the results of the surgery and the future. Hopefully I will hear more as the day goes on.
These cake batter hearts would be a really cute Valentine’s Day present to hand out. It’s like a jumbo sized white chocolate candy cup stuffed with cake batter, except it’s formed in a cookie cutter. After the candy has been devoured the cutters can be used to make festive cookies! It’s a two-for-one gift. These could also be made in silicone molds, such as petite or regular hearts. Just pop them out after they set and wrap in plastic or place in a cute bag.
One year ago: Pasta with Vodka Sauce
WHITE CHOCOLATE CAKE BATTER HEARTS
Makes about a dozen (depends on cookie cutter size)
Ingredients:
Festive cookies cutters
16 oz. vanilla candy coating wafers or almond bark
1 cup dry white cake mix
2 cups powdered sugar
1/2 of a 14 oz. can sweetened condensed milk
4 Tbsp unsalted butter, melted
2 Tbsp sprinkles (I used festive colors)
Directions:
- Line cookie cutters on parchment paper or aluminum foil greased with a little oil.
- In a large bowl, combine dry cake mix, powdered sugar, sweetened condensed milk and melted butter until thoroughly mixed. Fold in sprinkles. Cover with a damp paper towel to prevent mixture from drying.
- Melt candy coating or almond bark according to package directions. Place a couple spoonfuls into each cookie cutter and help spread evenly into the curves of the cookie cutter. Take a tablespoon of the cake batter candy and press into the candy mold. Spoon more melted candy on top and top with sprinkles. Place in the fridge to harden.
- Pop out and enjoy, or give as gifts!
Source: Adapted from Confessions of a Cookbook Queen and Peas and Crayons.
Posted in Desserts, Gift Ideas, Holidays, Truffles & Bark, Valentine's Day | 
Tags: sprinkles, sweetened condensed milk, white chocolate | 
11 Comments »
Red Velvet Hot Cocoa Mix & Cream Cheese Frosting Marshmallows
This is my fourth hot cocoa mix recipe. First I made a regular version, followed by Salted Caramel, then recently made Peanut Butter and now Red Velvet! In case that isn’t enough, since last time I made special peanut butter marshmallows to pair with the peanut butter hot cocoa, I decided to go ahead and make cream cheese frosting marshmallows to complete the full flavor of a red velvet experience. And I think I am now officially in love with homemade marshmallows. You’d think that would’ve been solidified when my first was the peanut butter version, but cream cheese marshmallows? Holy freaking awesomeness.
If you notice in the background, I packaged up single servings of hot cocoa and a marshmallow in mini red containers to give away as Valentine’s Day presents. It’s a present that warms the heart, body, and soul!
One year ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream
Two years ago: Guiltless Fettuccine Alfredo
RED VELVET HOT COCOA MIX
Makes about 24 servings
Ingredients:
3 cups nonfat dry milk powder
2 cup powdered sugar
2 cups red velvet cake mix (dry)
1-1/2 cups cocoa powder
1 cup white chocolate chips
1/4 tsp salt
Directions:
- Whisk together all ingredients in a large bowl.
- Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
- Store in an airtight container for up to 3 months.
- To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream, miniature marshmallows, or homemade cream cheese frosting marshmallows! (recipe below)
CREAM CHEESE FROSTING MARSHMALLOWS
Makes 4 dozen
Ingredients:
3/4 cup of water, divided
3 (.25 ounce) packages unflavored gelatin
3 oz. light cream cheese, softened
2 cups sugar
Dash of vanilla extract
1/4 cup cornstarch
1/4 cup powdered sugar
Directions:
- Line a 9×9 inch baking dish with plastic wrap that’s sprayed with non-stick cooking spray. Spray additional piece of plastic wrap to cover the top and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer and add gelatin to water to soak.
- While gelatin is soaking add remaining 1/4 cup water, and white sugar to sauce pan. Bring mixture to boil over medium heat for 1 minute. Add in softened cream cheese stirring until completely dissolved.
- Pour hot sugar and cream cheese mixture into gelatin and beat on high using a whisk attachment. Beat for 12 minutes or until mix is fluffy and forms stiff peaks. Add in dash of vanilla extract and mix until combined.
- Pour mixture into baking dish using a greased spatula to smooth top. Cover marshmallow mixture with remaining prepared plastic wrap, pressing down lightly to seal.
- Allow to rest for at least 4 hours, preferably overnight.
- When marshmallows have set, mix together cornstarch and powdered sugar in a dish. Using greased knife, or cookie cutter to cut the marshmallows and then dredge lightly in the cornstarch mixture. Shake off excess.
- If packaging the marshmallows for gifts be certain that they are stored in an airtight container. Keep time is 2 weeks.
Source: Cocoa adapted slightly from Brown Eyed Baker and Posh Little Designs. Marshmallows from Posh Little Designs.
Posted in Beverages, Gift Ideas, Holidays, Valentine's Day | Tags: cake mix, cocoa, cream cheese, dry milk powder, gelatin, marshmallows, powdered sugar, white chocolate | 8 Comments »
Lip Balms
Valentine’s Day is officially one week away folks! So let’s gets our lips soft and ready with some homemade lip balm. You’ve ever got two different options to choose from! The bases for both are the same but with slightly different additions so if you have a flavor idea to build upon these, go for it!
But first you need a couple of things. I bought my beeswax, shea butter and peppermint essential oil from Whole Foods, however the beeswax was in a solid pound block that I had to struggle with to cut. But I’ve been told you can find beeswax and oil-based candy flavorings at craft stores, which is where I buy my colored candy melts. Also, I used mini plastic bead containers from Joann Fabrics for the peppermint lip balm and and 0.25 oz. mini glass jars from Freund Container & Supply for the honey lip balm. But you can really use anything you want that is lip-balm sized. Ready?
The first bath I made was the peppermint and it reminded me a lot of Burt’s Bees lip balm. If that doesn’t convince you to make this lip balm I am not sure what will. And it was so easy to make, I immediately set out to start another batch!
The second batch was a honey lip balm with some pink candy melts mixed in for a little festive coloring. Unfortunately, the pink candy melts didn’t add hardly any color, so next time I would use red instead. But it did add a hint of sweetness along with the honey, which was quite lovely. But don’t try to east it because it will definitely still taste like beeswax, haha.
One year ago: Whole Wheat Blueberry Cottage Cheese Pancakes
Two years ago: Velveeta Chicken & Veggie Mac
PEPPERMINT LIP BALM
Makes 1.5 dozen (depending on container size)
Ingredients:
3 Tbsp (1 oz.) beeswax
2 Tbsp coconut oil
4 Tbsp shea butter
5-10 drops of peppermint (or your favorite) essential oil
Directions:
- Melt beeswax in a small pan over low heat. Add coconut oil, shea butter, and essential oil to the mixture.
- Using a small spoon, pour the melted liquid into your lip balm containers.
- Cool completely to harden. Cover with cap and decorate or label if you’d like.
HONEY LIP BALM
Makes 1.5 dozen (depending on container size)
Ingredients:
3 Tbsp (1 oz.) beeswax
2 Tbsp coconut oil
4 Tbsp shea butter
4 pink candy melts
1 Tbsp honey
Directions:
- Melt beeswax in a small pan over low heat. Add coconut oil, shea butter, candy melts and honey to the mixture.
- Using a small spoon, pour the melted liquid into your lip balm containers.
- Cool completely to harden. Cover with cap and decorate or label if you’d like.
Source: Both lip balms adapted slightly from Cheeky Kitchen.
Sugar Cookie Spoons for Hot Cocoa
Today I am joining a Virtual Holiday Treat Party on Molly’s blog CAKEfyi, along with a group of other bloggers. The goal is provide a great resource for readers like yourself who are hunting for treats to bring to upcoming holiday parties! As a bonus, Molly is also hosting a giveaway on her blog for a 5-piece bakeware set. So head on over to CAKEfyi for additional holiday treats and a sweet giveaway!
Growing up, we made cut out sugar cookies for just about every holiday. My dad had a huge repurposed pretzel drum full of assorted cookie cutter shapes (a collection I am still working on for myself). For decoration, sometimes we dyed the dough, sometimes we added sprinkles before baking, and sometimes we waited until after they baked. No matter what our decorating techniques were, this was the sugar cookie dough recipe we used. To me, it is the perfect sugar cookie dough although I may be biased due to nostalgia. Whatever the reasoning, when I finally added a spoon cookie cutter to my collection, I knew exactly which recipe to dig out of my recipe box filled with recipes compiled from both of my parents.
These sugar cookie spoons are perfect for dipping to you hot cocoa and just like my childhood years, can be decorated in may ways! For some, I placed a caramel filled Hershey’s kiss in the spoon-head with 2 minutes remaining during bake time (I think a Rolo would have melted better though). For others I dipped in white chocolate and decorated with festive sprinkles. No matter what you choose, these would make a great accompaniment to some homemade hot cocoa mix as a gift.
Two years ago: Blueberry-Almond Turtles
SUGAR COOKIE SPOONS
Makes approximately 6 dozen cookies, depending on cookie cutter size
Ingredients:
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
Melted chocolate, icing and/or sprinkles, for decoration
Directions:
- Preheat oven to 400 degrees. Line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, cream together the butter and sugar. Blend in the egg.
- In a medium bowl, sift together the flour, baking powder and salt. Add to the butter mixture 1/3 at a time until incorporated. Blend in the vanilla.
- On a lightly floured work surface, roll out the cookie dough to desired thickness (somewhere between 1-8/-1/4 inch) and cut with cookie cutters. Place on prepared baking sheets about 1 inch apart (they won’t spread much). If desired, decorate with sprinkles before baking.
- Baked for 5-10 minutes (will vary on cookie thickness and shape), or until lightly golden on the edges and bottom. If desired, place a Hershey’s kiss or a Rolo in the center of each spoon-head during the last 2 minutes of baking.
- Allow to cool on cooling rack. Once cooled, decorate by dipping in melted chocolate, spreading on icing and/or adding sprinkles.
Source: Cookie dough recipe from my dad.
Homemade Peanut Butter Hot Cocoa Mix
The other day while digging through my ridiculously deep and narrow cabinets, I knocked over a zip-top bag of granulated Swerve sweetener and upon picking it up discovered that it wasn’t sealed. Insert mildly colorful words as I watched the sugar pour out over everything. Why I continue to stock all my flours and sugars in the very back of the cabinet remains a mystery (not another pregret, just stupidity).
That incident really has nothing to do with making hot cocoa mix, other than the fact that hot cocoa is a sugar explosion in a cup instead of my cabinet. But for awhile now, I have been wondering how to make a mix version of peanut butter hot cocoa. Mixing the peanut butter spread itself into the steamy drink works fairly well, but I wanted an easier method. Then I realized that the mix I have been making for a couple years now uses white chocolate chips, and could easily substitute for peanut butter chip! Could it really be that simple? Yup, it certainly is! I thought of being bold and replacing it all with peanut butter chips, but I really like the flavor white chocolate adds to this so I kept some of it around as a sidekick.
We also need to talk about the giant Reese’s cups that I found at Target. TWO HALF POUND CUPS! They are freaking beautiful, people. If I had had a cart I would’ve knocked over the entire display. Instead I modestly placed 3 packages in my hand basket. But it got me thinking… Since it is peanut butter lover’s month you should definitely buy those giant Reese’s cups and make this hot cocoa as the perfect gift for the peanut butter lovers’ in your life! I know such a combination would win me over, and I am definitely a peanut butter lover 
.
Side note: I wonder if the Swerve powdered sugar (which did not have a release party in my cabinet) would work well in this hot cocoa? I shall try it out and get back to you. Speaking of Swerve, don’t forget to enter my Swerve baking kit giveaway! And my second blogiversary giveaway (including a jar of regular homemade hot cocoa mix) ends tonight.
In other semi peanut butter-related news, The Ohio State Buckeyes take on the Wisconsin Badgers today @ 3:30 eastern time! It’s an away game so we don’t have the home field advantage, but we already won our division last weekend even though we had a Bye (because Penn State lost). Unfortunately we won’t be able to contend our status in the B1G championship game, but we can at least enjoy the ride until then. And hopefully knock out Michigan (next week) on the way O:-).
One year ago: Pumpkin Kissed Gingerbread Brownies
HOMEMADE PEANUT BUTTER HOT COCOA MIX
Makes 20 servings
Ingredients:
3 cups nonfat dry milk powder
2 cups powdered sugar
1-1/2 cups cocoa powder
1 cup peanut butter chips
1/2 cup white chocolate chips
1/4 tsp salt
Directions:
- Whisk together all ingredients in a large bowl.
- Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
- Store in an airtight container for up to 3 months.
- To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.
Source: Adapted from Brown Eyed Baker.
Posted in Beverages, Christmas, Gift Ideas, Holidays | Tags: buckeye, cocoa, dry milk powder, peanut butter, powdered sugar, white chocolate | 15 Comments »
Salted Caramel Hot Chocolate Mix
This homemade mix was given as part of the gifts to my family this year. After Kate notified me of the depleted stock I had made last year, I took that as a hint/demand for more. Even though the previous recipe was delicious, I always spring on the opportunity to try out a new blend. Salted caramel seemed like a more than safe bet for being delicious.
Making this recipe definitely has a couple more steps – you have to make the caramel first and then pulverize it into powder – but is not as time consuming as it may first appear. Although noisy it most definitely was. I thought my food processor was dying at first hearing how loud the caramel pieces were whirling around in there, but thankfully all was well. Good thing too because I need to make more of this for myself after trying a sample.
One year ago: Bacon and Cheese Egg McMuffin Cups
SALTED CARAMEL HOT CHOCOLATE MIX
Makes 4 cups of mix – enough for 16 servings approximately
Ingredients:
1-1/4 cup sugar
1 Tbsp pure vanilla extract
1 Tbsp fine sea salt
3/4 cup unsweetened cocoa powder (preferably good-quality Dutch process)
1/2 cup nonfat dry milk powder
1/4 cup cornstarch (optional – makes for a creamier, thicker finished product and also helps your mix not clump in storage)
1/2 cup packed dark brown sugar
6 oz. good-quality bittersweet chocolate, coarsely chopped (preferably from a block, but chocolate chips will work too)
Directions:
- Line a baking sheet with lightly oiled parchment paper, set aside.
- In a medium pan, preferably non-stick, place the sugar over medium heat and allow it to melt gently without stirring. The edges and underneath will start to melt first and caramelize, you can then very gently jiggle the pan to help more of the sugar melt in to the mixture. This will only take 4 to 5 minutes at the most so don’t walk away, just watch your sugar melt into caramel and let it get to a medium golden color then remove from the heat and add the vanilla and sea salt. It will bubble a bit, so be careful and swirl the pan to mix it just a bit. It’s not really important if it mixes in because it’s all going to be pulverized in the food processor when hard.
- While the caramel is still liquid, pour it out onto your lined baking sheet and allow it to harden and cool completely, about 30 minutes. Use the bottom of your pan, a mallet, or rolling pin, to tap the caramel a few times and break it up into smallish pieces that you can easily fit into your food processor.
- Place the caramel shards into the food processor and with the lid completely closed allow the caramel to be pulverized into a fine powder – it will be loud at first and then more quiet as the caramel is turned into caramel powder. Don’t open the lid of the food processor until the powder has settled. This will all only take about 4 minutes.
- Add cocoa, dry milk powder, cornstarch and brown sugar to the caramel powder in the food processor. Pulse the mixture a few times to chop and combine thoroughly, then process for 15 seconds until combined and powdery.
- Too the cocoa/caramel mixture, add the chocolate. Pulse the mixture a few times to chop and combine, then allow to process for 15 to 30 seconds more or until the mixture is all combined and powdery. Don’t process it so long though that you start to melt the chocolate in your food processor.
- Store the mixture in an airtight container for up to 1 month.
- To make a cup: Add 3 to 4 tablespoons of mix to 1-1/4 cup hot milk and whisk or stir well. Top with whipped cream.
Source: Budget Gourmet Mom
Posted in Beverages, Christmas, Gift Ideas, Holidays | Tags: caramel, cocoa, dark chocolate | 9 Comments »
Homemade Hazelnut Chocolate Spread (Nutella)
In recent years I have ran across several people (including Brent) who not only have never tried Nutella, but haven’t even heard of it before! How is this possible!? These people must have lived such deprived lives before meeting me. It so wonderful, yet for some reason I rarely use it in anything I bake, although I use the crap out of it on toast, etc. This needs to change.
In preparation for World Nutella Day tomorrow, I decided to whip up a homemade version. I was running low of my latest jar of Nutella, so why not? Gotta have the right ingredients for the holiday! I originally found a recipe from In Jennie’s Kitchen, but decided to change it up a bit. First of all, I could only find chopped hazelnuts at my grocery store, but that probably just made things easier on my food processor. The rest of my changes just came out of my head: more milk chocolate in place of some cocoa, and less sugar. It just sounded right to me. And side-by-side comparison with the little Nutella remaining in the cupboard validated my intuition – it’s perfection!
Ingredients:
1 cup chopped hazelnuts
6 oz milk chocolate, melted
1/2 vanilla bean, split
3 Tbsp powdered sugar
1 Tbsp cocoa
canola oil, if needed
Directions:
- Preheat oven to 350 degrees. Toast the chopped hazelnuts spread on a rimmed baking sheet for 8 to 10 minutes, or until browned and fragrant. Allow to cool.
- Grind hazelnuts in a small food processor until it resembles peanut butter. Add the melted chocolate, vanilla, powdered sugar and cocoa. Pulse until well-mixed. If necessary add a drop or two of oil, while pulsing, until smooth.
- Pour into a tightly-sealing glass jar and let cool (it will thicken slightly). Seal for storage.
Source: Adapted from In Jennie’s Kitchen
P.S. I got my jar from Beanilla = <3.
Posted in Appetizers & Snacks, Breakfast, Desserts, Dressing Sauces & Condiments, Gift Ideas | Tags: chocolate, hazelnuts, Nutella | 2 Comments »
Taco Seasoning
I’ve always felt that the taco seasoning packets you can purchase at the grocery store were just a tad bit too salty. Then one day I found a recipe to make it myself, and I opted to reduce the salt. I’ve never looked back; it’s been years since I have used the packaged stuff!
This recipe is what I use for my stock.
Ingredients:
1/4 cup chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
1 tsp dried oregano
2 tsp paprika
2 Tbsp ground cumin
2 tsp sea salt
4 tsp black pepper
Directions:
- In a small bowl, mix together all ingredients. Store in an airtight container.
- To use, add 1/8 cup seasoning + 3/4 cup water per pound of meat (or to taste).
Posted in Beef, Chicken, Dressing Sauces & Condiments, Entree, Gift Ideas | Tags: Mexican, seasoning | No Comments »
Bridal Shower
For Young-In’s bridal shower I was in charge of the desserts. Knowing that she is a lover of fruit and her wedding color is purple, I made sure to incorporate those elements into the four different bite-sized treats I made:
- Heart-shaped cream cheese spritz cookies
- Chocolate covered cherries
- Strawberry cream-filled white chocolate truffles
- Purple Oreo truffles
This was my first attempt using candy molds and was definitely a fun experience, although a bit time consuming before I got the method down, in comparison to my old truffle-dipping ways.
Although we had more than enough food, these little treats vanished. The only things leftover were some of the spritz cookie and cherries. But that may be an unfair statement as I made more of those than the rest to begin with. The extras were stored in tupperware just in case we ran out… which we did and managed to break into that stock as well!
And there was plenty of wine… so yea, we had a blast 
.
P.S. These treats would also be great for a Valentine’s Day!
Posted in Cookies, Desserts, Gift Ideas, Holidays, Showers, Truffles & Bark, Valentine's Day | No Comments »
Homemade Hot Cocoa Mix
Never use store-bought hot chocolate mix again! Seriously don’t do it. It is much too easy to make it yourself and much tastier!
I am beginning a kick of making things myself that I would normally purchase without a second thought at the store. Vanilla extract was the first thing I tackled, and that too was ridiculously easy. Today I have homemade hot chocolate for your viewing (and soon-to-be tasting) pleasure. When browsing for such recipes this one from Brown Eyed Baker caught my eye due to the addition of white chocolate chips as I absolutely adore white hot chocolate. Although this is obviously not white hot chocolate, the flavors incorporate extremely well.
For my brother’s birthday right before Christmas, I put some of the mix and mini marshmallows into a festive bag and purchased a penguin mug (his favorite animal) to go along with it. I originally intended the baggie to be inside the mug, but ended up giving him more mix instead of a prettier presentation (I wouldn’t have been able to fit in as much with the bag squished up inside the mug). This could be changed up for any holiday!
And then I saved the rest of the mix to enjoy for myself O:-)
Ingredients:
3 cups nonfat dry milk powder
2 cup powdered sugar
1-1/2 cups cocoa powder
1-1/2 cups white chocolate chips
1/4 tsp salt
Directions:
- Whisk together all ingredients in a large bowl.
- Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
- Store in an airtight container for up to 3 months.
- To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with
whipped cream or miniature marshmallows.
You could also make your own marshmallows. I skipped this option only because I knew I wouldn’t use them all before their shelf life was over. But if you eat a lot of marshmallows I highly recommend these, again from Brown Eyed Baker.
Source: Brown Eyed Baker
Posted in Beverages, Christmas, Gift Ideas, Holidays, Valentine's Day | Tags: chocolate, white chocolate | 1 Comment »
