“Spread the love” with homemade gifts in a jar – nothing can be as genuine and from the heart as homemade food! It’s nearly Halloween so I wanted to share a festive and fun idea for your holiday gifts this year. Or Brides, it might be a heartfelt gesture for your guest favors, or shower gifts? Anyway, lots of ideas here! And when it comes time for your labeling, scroll down to download a free DIY printable tag! Or if you are looking for something more professional and personalized (with no work), here’s a direct link to order custom designed, pre-trimmed and printed 3″x2″ labels for these yummy jar gifts (I can customize to whatever you might like): Brossie Belle Homemade Food/Canning Labels or Brossie Belle Custom Jar Labels. And now for the recipes!
// HOMEMADE NUTELLA //
I love the idea of homemade Nutella, I always wondered what really goes into the store bought brand and now I can make my own with no mystery ingredients. (Recipe via http://www.beyondtheplate.net)
- 10 oz/ 300 grams hazelnuts, toasted and skins removed
- 2 oz/ 60 grams cocoa nibs
- 1/2 to 2/3 cup/ 60-70 grams powdered sugar
- 7 teaspoons unrefined hazelnut oil
- 1/2 teaspoon espresso powder
Recipe makes about 14oz. To toast the hazelnuts, preheat your oven to 300F and spread nuts on one layer on a large baking sheet. Toast for about 15 minutes until golden brown, then rub their skins off with a clean cloth. Set aside.
Toast cocoa nibs by placing them in a saucepan over medium heat, stirring occasionally until they darken and are slightly shiny. Remove from heat and set aside.
Place the nuts and cocoa nibs in a food processor and chop them until they liquefy. Keep your finger on the pulse button until you get a thick, lovely dark chocolate hazelnut butter. The nuts and nibs will first gather into a ball before turning into butter.
Add the sugar, oil and espresso powder and pulse again, scraping down as needed until everything is well incorporated into a lusciously thick sauce. There will still be chunks of nibs remaining which will give a slight crunch to each spoonful.
Store the spread in clean and dry airtight containers/jars and refrigerate. Bring the spread to room temperature before using.
// APPLE PIE INFUSED BOURBON //
The gift of alcohol is always much appreciated. Probably a good idea to double the recipe and keep some extras on hand ;). Recipe via Kleinworth & Company (www.kleinworthco.com)
- 1 apple, chopped
- 2 cinnamon sticks
- 1/4 teaspoon ground nutmeg
- 1 tsp cinnamon
- 1/2 (750-milliliter) bottle bourbon
- 1/4 cup Lemon Simple Syrup
- Place all ingredients in a canning jar
- Let flavors blend in refrigerator for 4-6 days
- Shake to distribute flavors each day
- Pour bourbon mixture through cheesecloth into another jar, discarding solids
- Cover and store in refrigerator up to 2 months
// CRANBERRY ORANGE MARMALADE //
Seasonal and festive this time a year with only FOUR easy ingredients! (Recipe via http://www.myrecipes.com)
- 3 1/2 pounds navel oranges (about 6 medium)
- 1 1/2 cups water
- 3 cups sugar, divided
- 1 (12-ounce) package fresh cranberries
Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips. Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.
// SALTED CARAMEL SAUCE //
Yummy topping for ice cream, cheese cakes, apple pies, fruit–you can even drop a dollop in your morning coffee to add some rich caramel flavor. (Recipe via http://www.kojo-designs.com).
- 2 cups sugar
- 12 tablespoons butter
- 1 cup heavy whipping cream
- 1 tablespoon coarse salt, in a salt grinder
Gather heavy whipping cream (room temp), butter (also room temp), sugar and salt (if you have a salt grinder, even better). Measure out all of your ingredients so they’re ready to go once you start. Also, if your butter is cut into pieces, it makes life easier.
Add 2 cups of sugar to a large saucepan. Put on medium heat and wait for the sugar to start to melt. When it does, start whisking. It’ll get clumpy (keep whisking) and then start to turn to liquid (keep whisking). Once it’s melted, stop whisking and check for an amber, caramel-ish color. When you see that, add your butter. Stir/whisk until the butter is incorporated. Remove from heat. Slowly stir in cream. Stir in about a tablespoon of course salt. Let the pan sit for about ten minutes. Pour into jars and cool to room temperature. Store in the fridge for up to 3-4 weeks! Also–these make for perfect favors for an ice-creamed themed birthday party!
// CANDY CANE HOT COCOA MIX //
Who doesn’t love cozy warm hot cocoa! This recipe adds dark and white chocolate with a hint of minty sugar canes. (Recipe via http://www.kitchentreaty.com).
- 5 cups Dutch process cocoa powder
- 3 cups granulated sugar
- 1/3 cup cornstarch
- 2 teaspoons kosher salt
- 4 (3.5-ounce) dark chocolate bars (I use Lindt 90% cacao midnight dark chocolate)
- 4 (3.5 ounce) white chocolate bars (I used Lindt white chocolate bars)
- 15-20 candy canes
- Put the chocolate bars in the freezer for about 10 minutes. This will help you grind them in the food processor without the chocolate melting.
- In a very large bowl, whisk together the cocoa powder, sugar, cornstarch, and kosher salt.
- Break the dark chocolate and white chocolate bars into the food processor and pulse until the chocolate is ground into small crumb-size bits. Add to the cocoa powder mixture.
- Break the candy canes into pieces and add to the food processor. Pulse until they are ground. Add to the cocoa powder mixture and chocolate.
- Stir everything together, then add to the food processor in batches and grind until the mixture is a fine powder consistency.
- Add to mason jars and gift away!
- To make the cocoa, add two heaping tablespoons cocoa mix to one cup (8 ounces) warm milk and add a candy cane stir stick.
// MOCHA CHOCOLATE SYRUP //
Delicious topping for ice cream, coffee, spoon into milk, over cakes, pies and fruit! (recipe via http://www.goodcheapeats.com).
- 2 cups sugar
- 1 cup of your favorite coffee (decaf works too)
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- In a saucepan, combine the sugar, coffee, and cocoa powder. Whisk until smooth. Bring to a boil and boil for 3 minutes. Simmer for a longer time if you desire a thicker syrup.
- Remove the pan from the heat and whisk in the salt. Allow to cool completely.
- Store in an airtight container in the refrigerator for up to a week.
Preparation time: 10 minute(s); Number of servings (yield): 2 cups
// PEACH CHAMPAGNE JAM //
A very unique and special wedding favor gift idea–a great way to show your guests your true appreciation for coming near and far to celebrate your special day (recipe via: http://www.seriouseats.com).
- 4 pounds frozen peaches, defrosted
- 1 cup decent quality champagne
- 1 pound white sugar, divided
- 1/2 teaspoon kosher salt
- 3 tablespoons juice from 1 to 2 lemons
- 1/2 teaspoon butter
Place a small plate in the freezer so you can test the jam for proper thickness later. Sterilize jars and lids. In a food processor, pulse the peaches until they are chopped well, about five or six 1-second pulses. If you prefer a coarser jam, feel free to chop the fruit to a chunkier texture.
Pour the fruit into a deep, heavy-bottomed pot. Toss with champagne and 1/4 cup of white sugar. Cover and allow to sit for 1 hour.
Add remaining sugar, salt, lemon juice, and butter. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Use a skimmer to skim off any foam that forms. Cook for about 20-25 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot.
Begin testing the jam for doneness. Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you’d like thicker jam, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your jam.
Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened jam should be refrigerated.
// FREE LABEL & TAGS PRINTABLE //
All you need to do to download and print is:
1. Confirm you are a follower of my blog. Enter in your email address at the top right of this page and click Follow.
2. Click on the link above and then right click and/or save the image to your computer.
3. Print on heavy card stock or self-adhesive label paper (8.5 x 11 is the template size).
4. If printing on card stock, trim each label/tag, hole punch and write in your homemade food.
5. Insert Baker’s Twine in the hole and attach to your gift.
Enjoy and share with your friends!