Your friends and family will cherish you more with these Personalized Homemade Edible Gifts this Holiday Season! In just a few minutes, you can prepare elegant and classic edible gifts!

Mini Hot Cocoa Treasure Mix

Prep Time: 10 minutes | Makes 4 little jars

Ingredients

• ½ cup brown sugar
• 1 cup dark cocoa powder
• ½ cup add-ins such as chocolate chips, candy canes, mint chocolate candies, or toffee bits.
• ½ cup mini marshmallows
• Several small 4-5 ounce jars (should make about 4 little jars)

Directions

1. Layer all of the ingredients in each of the jars in the order listed, adjusting the number of candies and marshmallows to suit individual tastes.
2. Seal tightly.

Instructions to include with the gift

• Remove the marshmallows from the top of the jar and set aside.
• Add approximately 2 cups of milk to a saucepan and add the remaining contents of the jar. Heat over medium-low heat, stirring constantly until cocoa and candies are melted.
• Remove from heat, pour into mugs, and top with marshmallows.

 

 

 

Rich and Decadent Chocolate Hazelnut Spread

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 16

Ingredients

• 1 cup hazelnuts, roasted and chopped
• 1½ cups dark chocolate, chopped
• 2 tablespoons vegetable oil
• ¼ cup confectioners’ sugar
• 2 tablespoons dark cocoa powder
• ½ teaspoon vanilla extract
• 1 tablespoon dark rum
• 1 teaspoon salt
• 2 8-ounce jars

Directions

1. Place the heavy hazelnuts, vegetable oil, confectioners’ sugar, cocoa powder, vanilla extract, rum, and salt in a food processor. Blend until thick paste forms and set aside.
2. Melt the chocolate in a double boiler over low heat, stirring constantly.
3. Blend the chocolate and hazelnut paste together until smooth.
4. Pour into gifting jars and seal tightly.

 

 

Eggnog Truffles

Prep Time: 30 minutes plus chill time | Cook Time: 10 minutes | Makes 30 truffles

Ingredients

• 1 cup white sugar
• ¼ cup unsalted butter
• ½ cup prepared eggnog
• 1 teaspoon nutmeg
• 1 tablespoon dark rum
• ½ teaspoon vanilla extract
• ½ cup marshmallow cream
• 5 cups white chocolate chips, divided
• Fresh ground nutmeg or coconut flakes for garnish

Directions

1. In a large saucepan, combine the sugar, butter, and eggnog. Heat over medium-high until the mixture boils. Allow to continue boiling for 2 additional minutes before removing from heat.
2. Add in nutmeg, dark rum, and vanilla extract. Stir to mix.
3. Transfer to a bowl and add the marshmallow cream and 3 cups of white chocolate chips. Stir until the white chocolate begins to melt.
4. Using a mixer, blend on high until creamy. Cover and refrigerate for 1-3 hours.
5. Remove the truffle mixture from the refrigerator, and using a scoop, scoop out small to medium-sized spoonfuls. Form into balls using your hands and place them on a cookie sheet. Transfer to the freezer for an hour.
6. Melt the remaining white chocolate in a double boiler, stirring occasionally.
7. Remove the truffles from the refrigerator and dip each one in the melted white chocolate, thoroughly coating.
8. Place the dipped truffles back on the baking sheet.
9. Dust with fresh ground nutmeg before the coating sets, or roll in coconut flakes.
10. Place back in the refrigerator for approximately 30-40 minutes to completely set.

 

 

Rosemary Infused Honey

Prep Time: 1 hour for steeping | Cook Time: 10 minutes | Serves: 16

Ingredients

• 1 cup clover honey
• 4 sprigs fresh rosemary

Directions

1. Place the honey and three of the rosemary sprigs in a saucepan and heat over low heat for 10 minutes.
2. Remove from heat and let the rosemary steep in the honey for 1 hour.
3. Place the unused rosemary sprig in a glass jar and pour the rosemary honey over it.
4. Seal tightly.

 

 

Rich Espresso Liqueur

Prep Time: 10 minutes | Cook Time: 10 minutes | Makes 3 bottles

Ingredients

• 5 cups unflavored vodka
• 4 cups water
• 1½ cups instant coffee crystals
• 6 cups white sugar
• 3 vanilla beans, split in half
• 3 decorative bottles

Directions

1. Place the water, coffee crystals, and sugar in a saucepan over medium heat. Stir until all ingredients are dissolved.
2. Remove from heat and let cool completely.
3. Add the vodka and stir.
4. Add two vanilla bean halves to each bottle and pour in the vodka mixture.
5. Seal tightly and let sit for two weeks before using.

 

 

 

***These recipes and more can be found in Louise Davidson’s Easy Homemade Edible Holiday Gifts. Click here or on the cover to get your copy now!

To download a copy of the featured recipes, click here.