#Edible Gifts

[ronniefein]

Chocolate Bread

A few days ago @DanaLShrager (@JewishCooking Facebook group) asked for ideas — other than hamantashen — about what might make good mishloach manot for Purim. My suggestions included muffins, quickbreads and other homemade food goodies.

Like this chocolate bread. It’s rich and tender because it’s made with yogurt. It’s also easy to prepare and can be wrapped nicely to give away as a gift. You can add raisins or chopped nuts, or even leave out the chips. For sure, it’s a winner for Purim or any time.

Follow me on Instagram @RonnieVFein

Chocolate Yogurt Bread

2 ounces unsweetened chocolate

1-3/4 cups all-purpose flour

1-1/2 teaspoons baking soda

1 teaspoon salt

1-1/4 cups sugar

1/3 cup vegetable shortening

2 large eggs

2 teaspoons vanilla extract

1-1/2 cups plain yogurt

1/2 cup chocolate chips, optional

Preheat the oven to 350 degrees. Grease a 9”x5” loaf pan. Melt the chocolate and set it aside to cool. Mix the flour, baking soda and salt together and set it aside. In the bowl of an electric mixer set at medium, cream the sugar and shortening together. Add the eggs and vanilla extract and beat the mixture until it is smooth and creamy. Add the flour mixture, alternating with the yogurt. Stir in the chocolate and mix until ingredients are well blended. Stir in the chips, if used. Pour the batter into the loaf pan. Bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for about 10 minutes, then invert onto a rack to cool completely. Makes one bread

[shaadiwish]

The holiday season is upon us and we cannot keep calm! Christmas is the time of warmth, joy, and the delightful time to exchange gifts. If you are a ‘Secret Santa’ or simply exchanging gifts with your loved ones, you better make it special for them.

[carolcooks2]

Now available in all formats on Amazon...A lovely last-minute stocking filler.

Amazon US: https://www.amazon.com/dp/B0CP7LD6H4

Amazon UK: https://www.amazon.co.uk/dp/B0CP7LD6H4

[starleska]

oh dear. i think To Be Hero X is making me come down with a terminal case of Pretty Man Syndrome™ 😳😳😳

[askwhatsforlunch]

Lady Grey Date Jam

Every year for Christmas, I make edible gifts for my family and closest friends, whether they are Chocolates, Homemade Liqueurs, Chutneys, Pickles and Other Conserves or Festive Bakes and Biscuits! This year, I'm making a lot of jams and spreads, starting with this delicately fragrant Lady Grey Date Jam! I shall send this one to my girlfriend because she works at a record store and it's a date jam!

Ingredients (makes a small jar):

3/4 cup Medjool dates

1 Lady Grey tea-bag (Earl Grey works too, but I find the Lady is more aromatic!)

1 cup boiling water

1/8 teaspoon Mixed Spice

1 heaped tablespoon good Chestnut Honey

Place Medjool dates in a small bowl. Add Lady Grey tea-bag, and pour boiling water all over. Cover with cling film and allow the dates to plump up and infuse, at least one hour.

After one hour, remove the tea-bag, and removes pits from the dates --it will be easier and neater now than trying to do it before soaking them-- and put the dates in a blender.

Pour in Lady Grey tea and sprinkle in Mixed Spice. Blitz until very smooth.

Strain mixture through a fine mesh sieve into a saucepan, and heat over medium-high heat.

Stir in Chestnut Honey until completely melted, and cook, stirring often with a wooden spoon until the jam slightly thickens and darkens.

Pour hot Lady Grey Date Jam into a sterelised jar, and close tightly. Allow to cool and set. Then, label and store.

Once opened, keep Lady Grey Date Jam up to a month in the refrigerator, although it might not last that long!

[omnivorescookbook]

Pineapple Cake (凤梨酥), A Simplified Version A simplified Taiwanese pineapple cake featuring a buttery crumbly dough filled with a fragrant tangy pineapple filling.

Recipe: https://omnivorescookbook.com/pineapple-cake/

[sincerely-sofie]

It was absolutely poison and he absolutely enjoyed it. Much to Dusknoir’s disappointment.

(Tags are referencing the meme below from this post)

[kaidabakugou]

i got heart shaped pizzas for me and my mom to celebrate her retirement today and look how cuteeeeee!!🥺

[carolcooks2]

A Homemade Christmas...by Carol Ann Taylor...

Hello and good morning I am back from my blogging break with a new look blog…I hope you like it and some good news…my cookbook is live on Amazon…Whoo Hoo! I have to add that at my age I never ever thought this would happen… I have cooked for years initially taught by my mother and grandmother and as I grew older by trial and error yes I have and still have monumental disasters in the kitchen…

[boinky-spoinky]

‼️ @cupiidzbow slowly going to make me giggle and kick my feet in the air from waking up to see this masterpiece‼️

⭐️ THANK YOU SO MUCH FREDDIE FOR THIS CHRISTMAS GIFT! I ABSOLUTELY LOVE AND ADMIRE IT! ITS SO COLORFUL! Thank you so much for drawing me and my boyfriend husband 😭😭😭😭🥹🥹🥹🥹✨✨ ‼️

[‼️ Proshippers / Comshippers DNI‼️]

[eclogues]

my new light #MyLight

[euclydya]

we should get high and show curly olushie cocomelon

[askwhatsforlunch]

Bergamot Marmalade

When we were in Menton, in the Summer of 2023, we brought home a host of citrus-y goods, the French Riviera town being renowned for its lemons. One of my favourite was an absolutely delectable Confiture de Bergamote, which unique flowery scent and flavour beautifully spruced up a morning toast or Yoghurt! I made this golden Bergamot Marmalade, glistening like amber or jewels, for my sister!

Ingredients (makes a medium jar):

2 bergamots

3 lemons

1/2 cup caster sugar

1/3 cup water

Thoroughly grate the zest of a whole bergamot and a whole lemon into a medium saucepan.

Cut the tops and bottoms off each bergamot and lemon. Working with one citrus fruit at a time, sit it on a cutting board and cut off the skin, removing all the white pith, turning the bergamot or lemon as you go.

Then, holding it over the saucepan with one hand, cut segments out of the fruit until none remains, then squeeze hard to release every last drop of its juice.

Proceed likewise with remaining bergamots and lemons. Scoop out the pips, and stir in caster sugar and water. Bring to the boil over medium-high heat, then boil rapidly for about 25 minutes, stirring very often, until marmalade thickens slightly and takes a golden hue.

Reduce heat to medium-low and simmer, 5 minutes more.

Pour hot Bergamot Marmalade into a sterelised glass jar, close tightly with its lid, and turn upside down on your kitchen counter. Allow to cool completely, label and store.

Once opened, keep Bergamot Marmalade up to three weeks in the refrigerator, but it shan't last that long!

A bergamot tree (Citrus bergamia) at the Val Rahmeh Botanical Garden in Menton, France (August 2023)

[omnivorescookbook]

Chinese Peanut Brittle (花生糖) Crunchy, sweet and nutty, peanut sesame brittle is a delicious treat that can easily be made at home.

Recipe => https://omnivorescookbook.com/chinese-peanut-brittle/

[tiredsn0w]

Civ. 4ee9 doodles for @crynkl , the creator of this glorious amphibian. You might notice her unusual eyes. The original ones don't exist anymore, so she got these fun fresh ones. Ask him about more of her lore if you're curious (highly recommend).

[dizzymaiden]

Dandelion (or any edible flower) & Honey Gummy Bears

Ingredients:

1 cup dandelion flowers (or any edible flower - color will change) (petals only, no green parts)

2 cups water

1/2 cup honey

1/4 cup lemon juice

3 tablespoons gelatin powder

Gummy bear molds

Instructions:

Prepare Dandelion Flowers:

Rinse the dandelion flowers thoroughly to remove any dirt or insects.

Make Dandelion Tea:

In a small saucepan, combine the dandelion petals and water. Bring to a boil, then reduce the heat and simmer for about 10 minutes.

Strain and Measure:

Remove from heat and let the mixture cool slightly. Strain the liquid through a fine mesh sieve or cheesecloth into a clean bowl, discarding the solids. You should have about 1 cup of dandelion tea.

Mix Honey and Lemon:

Return the dandelion tea to the saucepan. Add the honey and lemon juice, stirring until the honey is fully dissolved.

Bloom Gelatin:

Sprinkle the gelatin powder over the liquid mixture and let it sit for 1-2 minutes to bloom.

Dissolve Gelatin:

Heat the mixture over low heat, stirring constantly, until the gelatin is completely dissolved and the mixture is smooth. Do not let it boil.

Cool Slightly:

Remove from heat and let the mixture cool slightly.

Pour into Molds:

Carefully pour the mixture into gummy bear molds using a dropper or a small spoon.

Refrigerate:

Refrigerate the molds for at least 1-2 hours, or until the gummies are firm and set.

Store Gummies:

Once set, remove the gummy bears from the molds and store them in an airtight container in the refrigerator. They can be stored for up to 2 weeks.