Edible Gift Ideas from The Kitchn

All are from aparment therapy’s, TheKitchn.


Caramel Lollipops Recipe
Ginger Cinnamon Caramels
Mexican Cocoa in a Jar - Sunset
Hot Chocolate on a Stick - The Giver's Log
Milk and Honey Peanut Butter Balls
Sweet and Salty Cinnamon Almonds
Honey Spiced Chicken - Cherry on a Cake
"My Mother's Wanton Soup" - Joylicious
Rosemary Brown Butter Ice Cream - James Beard Foundation
Panera Style Macaroni and Cheese - Victory or Death in the Kitchen

Aaagh! Butterbeer How-to!

Butterbeer Recipe - Bakingdom

“Homemade Butterbeer

Makes 6 servings


6 12-ounce bottles cream soda [I prefer IBC (which is vegan) or Polar Classics Vanilla, but any will work perfectly]
3 teaspoons butter extract (imitation butter), or clarified butter (instructions linked above)

FOR THE FOAM (Vegan/Dairy-free recipe linked above)
2 cups heavy cream
6 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons butter extract
To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of butter  extract in each glass. Pour 12 ounces of butterbeer into each glass. Lightly stir, if necessary.

To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and butter extracts, then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer. Serve immediately.

Recipe by Sugarbear

Also, Giver’s Log, thank you for this.

Simple Sesame Noodles - Pioneer Woman




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