Hip and homemade!
Tasty gifts from the kitchen, wrapped up in clever, contemporary packages.
Check out these merry and modern holiday gifts from the kitchen of Food
Blogger, Shauna Evans.
Source: Food Network
Courtesy of: Alton Brown
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup powdered sugar
1/4 cup cornstarch
Place gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
Have the whisk attachment standing by.
In a small saucepan, combine the remaining 1/2 cup water, granulated sugar,
corn syrup and salt. Place over medium high heat, cover and allow to cook
for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the
pan and continue to cook until the mixture reaches 240 degrees F.,
approximately 7 to 8 minutes. Once the mixture reaches this temperature,
immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup
down the side of the bowl into the gelatin mixture. Once you have added all
of the syrup, increase the speed to high. Continue to whip the mixture until it
becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add
the vanilla during the last minute of whipping. While the mixture is whipping
prepare the pans as follows.
Combine the confectioner’s sugar and cornstarch in a small bowl. Lightly
spray a 13 by 9 inch metal baking pan with nonstick cooking spray. Add the
sugar and cornstarch mixture to lightly cover. Reserve the rest for later.Allow
the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares
using a pizza wheel dusted with the powdered sugar mixture. Once cut,
lightly dust all sides of each marshmallow with the remaining mixture, using
additional if necessary. Store in air tight container for up to 3 weeks.
1 1/2 cups of fresh or frozen cranberries
1 small fuji apple, peeled and cored
1 tablespoon Anaheim pepper, chopped fine
4 tabespoons sugar
zest of one orange
2 tablespoons chopped fresh cilantro
1/2 teaspoon lemon juice
dash of salt
1. Grind cranberries and apple in blender, or pulse in a food processor until
2. Combine cranberries, apples, orange zest, chili, and sugar in a medium
bowl. Let sit 15 minutes until the cranberries soften. Add cilantro, lemon
juice, and salt.
Makes 2 cups.
6 refrigerator jumbo flaky biscuits
1 cup brown sugar
1 cup whipping cream
In baking dish, place biscuits. Evenly sprinkle sugar over biscuits. Then
evenly pour cream over sugar and biscuits. Bake in 350 degree oven for 20 to
General’s BBQ Sauce:
1 (28 oz.) bottle ketchup
1/2 cup brown sugar
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
1 tablespoon prepared mustard
Combine all ingredient in bowl. Pour into desired jar with lid until ready to
Mini Cupcake Skewers:
1 box vanilla cake mix prepared according to directions
Using mini cup cake liners, make 24 mini cup cakes. Let cool. Then frost with
cream cheese frosting.
Cream Cheese Frosting:
4 cups powdered sugar
4 oz. cream cheese, softened
3 tablespoons, butter softened
2 to 3 tablespoons milk
1 teaspoon vanilla extract
In medium bowl, beat all ingredients until frosting is smooth. Pipe frosting
onto mini cup cakes. Skewer two cup cakes onto wooden skewer securing
with coordinating ribbon beneath each cup cake. Top with an embellishment.
Instructions for other gift ideas can be found on Shauna’s blog
Shauna Evans is a wife and mother of five. She is a blogger at
is where she shares creative and savvy ideas for
making life beautiful with children. She is an award winning cook. She is
currently featured in Utah Valley Magazine–Holiday issue for winning Utah
Valley’s Christmas Dessert Contest.