Gift Boxes From the Kitchen

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When planning my 13th annual Gifts From the Kitchen class this year, the words bento boxes kept coming to my head. Collecting an assortment of goods and packing them artfully in boxes seemed like a good plan.

I bought festive gift boxes at the craft store along with crinkle paper shred and of course lots of Mason jars to stuff with goodies.

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Creating a recipe for Homemade Hot Chocolate Mix, was the first step. The jars were filled with the chocolaty goodness and a “Got Milk?” tag was added.  On the back of the tags are the instructions for use. Next, old fashioned peppermint sticks were dipped into white chocolate and dusted with Christmas sprinkles.

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To give the boxes some whimsy, I decorated marshmallows to look like snowmen.

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SnowBall Cookies rounded out the edible assortment.  Each package was tied  with my HoHoHo From the Fangio’s ribbon.

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Add a holiday dish towel, some festive straws and you are done!

   Making the Relax-Bath Boxes was a fun project too!

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Creating charming gift boxes is fun and easy.  I hope you will give it a try this season!

Join me in 2018 for cooking classes, new titles just posted.

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Homemade Hot Cocoa Mix

3 ½ cups sugar

2 cups unsweetened cocoa extra dark

10 ounces dark or semisweet chocolate chopped

1 tablespoon salt

Mix all ingredients well in an airtight container.  When ready to serve, add 2 tablespoons mix to 1 cup warmed whole milk.

Snowball Cookies Everyone’s Favorite!

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Christmas cookies inspire such joy. I remember as a child baking with my mother.  The holidays were such fun because we had so many goodies in the house, it was hard to choose what to sample. The smell of baking cookies takes me right back to childhood.

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If you want to feel like a kid again too, bake up a batch of these darling treats.  They are salty, sweet, buttery, bites of goodness. Enjoy them yourself or give them as a gift.

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I love to place edible treats in special containers for a gifts.  It’s like an extra sweet surprise.

Enjoy!

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Snowball Cookies

1 cup butter softened

1 2/3 cup powdered sugar divided

1 ½ teaspoon vanilla

2 cups flour

¼ teaspoon salt

1 cup finely ground pecans

Preheat oven to 325 degrees.  In a medium bowl cream butter and 2/3 cup powdered sugar, add vanilla.  Stir in the flour, salt and pecans and mix well. Form 1 inch balls of cookie dough using a melon scoop.  Place balls on a greased baking sheet.  Bake for 18-22 minutes or until golden brown.  Let cookies cool for about 5 minutes and roll them in powdered sugar.  When cookies are completely cooled roll them in the last of the sugar and store in zip lock.