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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Shoes. Sweaters. Pajamas. Toiletries. Check, check, check, and check. Your overnight bag is packed and you have your directions mapped out or your train or plane ticket printed, but The Gift for people hosting Thanksgiving dinner? Ugh. What to bring to your family’s or friends’ gathering? Booze is a given, and, now, you cannot be That Person Who Brings Salad. Oh, you know what I’m talking about. And, have you noticed? It’s never even an interesting salad, with say, kohlrabi and a horseradish dressing, but the worst offender: bagged and chopped romaine with tasteless out-of-season grape tomatoes and bottled LO-CAL dressing.

You can always choose to impress with a pricey present, but a thoughtful homemade addition to the meal can be even more noteworthy.These bite-sized treats travel well and can be tucked into the desserts table, or kept in their wrappings and enjoyed by the hosts once all the party and its stresses are over.

SPICED AND SALTED HONEY-CASHEW BRITTLE
Makes 1 sheet of brittle (approx. 9- by 11 inches)

Prep note: Brittle seems daunting, but its success relies more on having equipment ready than on being skilled. Be sure to have a candy thermometer (available at most supermarkets) and that your baking sheet is prepped.

For the Brittle
Cooking spray
1 cup granulated sugar
1/4 cup honey
2 tablespoons water
1 tablespoon unsalted butter
1 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/2 cups (about 9 ounces) roasted and salted cashews

For the Chocolate Drizzle
2 ounces bittersweet chocolate, chopped
Maldon salt
Aleppo pepper
Ground cardamom

– Line a rimmed baking sheet with parchment paper and lightly coat it with baking spray. Set up a small bowl filled with water and a pastry brush next to the stovetop.

– Combine the sugar, honey, and water in a large saucepan. Bring to a boil over medium-high heat, stirring with a heatproof rubber spatula until the sugar is dissolved. Allow the mixture to come to a boil and (with the damp brush) brush the sides of the pan where the sugar mixture makes contact with it to dissolve any granules of sugar.

– Cook the sugar mixture until it registers 300¨F on a candy thermometer (hard crack stage), 6 to 8 minutes. Remove the pan from the heat, and with the spatula, stir in the butter, salt, and baking soda. Stir in the cashews and immediately pour the mixture onto the prepared baking sheet. Quickly spread the brittle out to the thickness of 1 cashew and cool completely.

For the Chocolate Drizzle: Once the brittle has hardened, melt the chocolate in a small bowl in the microwave (try 30 seconds at a time, stirring in between zaps) or in a small saucepan on the stovetop. Drizzle the melted chocolate over the brittle and sprinkle it with salt, Aleppo, and cardamom. Chill for 10 minutes, then break up into shards.

– Brittle will keep in an airtight container for up to 1 week. *Refrigerate if you live in a warm place to prevent the chocolate drizzle from melting.

MEXICAN WEDDING CAKES
Makes about 42 cookies

These snowy cookies are crumbly and nutty and not too sweet. You might want to make a double batch and save some for yourself.

1 cup roasted and salted pecans
2 sticks (8 ounces) unsalted butter, at room temperature (about 60°F)
6 tablespoons confectioners’ sugar, plus 1 cup for coating
2 tablespoons granulated sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon cinnamon
Orange zest for sprinkling (optional)

– Pulse the pecans in a food processor until finely ground.

– Beat the butter, confectioners’ sugar, and granulated sugar with an electric mixer on low speed until combined, then increase speed to medium and beat until light and fluffy, about 2 minutes.  Add the vanilla and beat to mix.

– Stop the mixer and add the flour, salt, cinnamon, and ground pecans to the butter. Beat on low until the mixture is cohesive, scraping the sides and bottom of the mixing bowl as needed.  Beat just until a dough forms. If the dough seems too soft to handle, refrigerate it for 20 to 30 minutes.

– Adjust 2 oven racks to the upper and lower middle positions and preheat the oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.

– Using a 1-tablespoon (1/2-ounce) ice cream scoop or a 1-tablespoon measure, scoop out the dough, dividing it among the 2 prepared sheets. Bake the cookies until just golden on the sides, 15 to 20 minutes, alternating the sheets’ positions halfway through baking.

– Transfer the sheets to cooling racks, cool the cookies on the sheets for 10 minutes, then cool them completely on the racks.  Cookies will keep in an airtight container for up to 2 weeks.

MINI NUT PIES
Makes 24

These are a dainty alternative to classic pecan pie — try them with pecans, walnuts, or even a mixture of cocktail nuts. You’ll need a mini-muffin tin and a biscuit cutter about 2 1/4 inches in diameter.

1 package puff pastry or pie dough, thawed
All-purpose flour for dusting surface
Baking spray
2 large eggs
1/2 cup dark brown sugar
1/4 cup dark corn syrup
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon salt
1 cup walnuts or pecans, chopped and toasted

– Adjust an oven rack to the middle position and preheat the oven to 350°F.

– Roll the dough out to about 1/8-inch thick on a lightly floured surface. Stamp out 24 circles with a 2 1/4-inch in diameter biscuit cutter and press them into a mini-muffin tin. Lightly coat the whole thing with baking spray.

– Beat the eggs in a large bowl, then whisk in the sugar, corn syrup, vanilla, espresso powder, and salt. Divide the mixture evenly among the dough-lined muffin tin, and top with the nuts.

– Bake until set, about 30 minutes, then transfer to a cooling rack. Cool 10 minutes, then, with a wooden skewer or paring knife, gently pop the mini-pies out of the tins and onto the cooling rack. Cool completely and store, refrigerated for up to one week. You can also freeze the pies for up to 1 month and reheat them in a 300°F oven.

GINGER CAKE
This cake is moist and really spiced, packing quite a bit of fresh ginger in addition to the usual allspice, ground ginger, cloves, and cinnamon.  It’s meant to be baked in a 9-inch springform pan, but you can divide the batter among smaller vessels, filling each with batter about halfway up the sides.  When using smaller vessels, arrange them on a rimmed baking sheet for easier handling.  Click HEREfor the recipe.

Strapped for time? Order your packaging supplies at Paper Presentation.

And, if you’re looking to get festive and giving your room a quick makeover, try  Tempaper, temporary wallpaper!  The luxe gold and peacock feathers pattern featured in this post is one of our favorites.

Comments

7 Comments

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  1. November 23, 2015

    Reblogged this on MAXIMUSOPTIMUSDOMINUS.

  2. November 23, 2015

    I totally agree with you even I believe in personalized handmade and homemade gifts. You have made some wonderful gifts and nice packing too.

  3. February 13, 2016

    That’s really cool.

  4. February 15, 2016

    Those look super cool! I like how thoughtful as a gift giver you are! 🙂

  5. February 16, 2016

    Yummy! Nice post…

  6. February 26, 2016

    I love baking for the holidays! I’ll have to try some of these recipes so I’ll be ready for this year ☺️

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