[an error occurred while processing this directive] The Gift of Food - Steven and Chris
The Gift of Food

The Gift of Food

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It's time for another Half-Made Homemade!
Everyone loves to get delicious treats for Christmas and the very best kind are homemade. But at this time of year when you're decorating, shopping and wrapping, it can be hard to find the time to bake batches of goodies from scratch. Steven shared some delicious, timesaving ideas for edible gifts that are sure to impress!

RECIPES:

Dorin's Fudgy Chocolate Chip Cookie Bars
Ingredients:
2 rolls, store-bought chocolate chip cookie dough
1 small can, sweetened condensed milk
1C semi-sweet chocolate chips

gift_food_squares_dec_18.jpg

Method:
Preheat oven to 350 degrees.
Grease a 9 x 13 pyrex baking dish. Warm the condensed milk in a sauce pan, add the chocolate chips, stir until all is melted and combined.
Break up one roll of cookie dough into big chunks, gently press into bottom of the dish to cover evenly. Pour the chocolate/milk mixture on top of cookie dough base. Break up the second roll of cookie dough all over the top of the chocolate, cover evenly in biggish chunks.
Bake until the cookie dough turns slightly brown (15 - 20 minutes) and the bottom is fully cooked. Let cool completely. Cut into bars. Freeze or serve.

Easy-Peasy Twisted Spiced Breadsticks
Ingredients:
1 package, frozen Puff Pastry
1C melted butter
Spice options: Cumin and Turmeric, Sesame seeds and Sumac, Coriander and Smoked Paprika, Cajun mix, Italian Seasoning and grated Parmesan, Cinnamon and Brown Sugar.
** Steven chose Italian seasoning and Parmesan cheese.

gift_food_breadstick_dec_18.jpg

Method:
Preheat oven to 375 degrees F.
Thaw pastry in the refrigerator or on the counter. Once malleable, unwrap and roll (on a floured board) very slightly to form a square. Brush with plenty of melted butter and then season with the spices, according to taste. Using a sharp knife, cut the pastry into strips, about 1/2 " wide. To twist, take the top and bottom of each strip and twist it 2 or 3 times in opposite directions. Lay each twist on a parchment lined cookie sheet. Bake 12 - 15 minutes until the pastry is puffed, golden and completely cooked.
Cool and then store in an airtight container or freeze.

White Chocolate Christmassy Pretzels
Ingredients:
1 11 oz bag Pretzels
2 100g bars premium white chocolate
1C unsalted Pistachios, shelled
1C Dried Cranberries (or Cherries)

gift_food_pretzel_dec_18.jpg

Method:
Pre-heat the oven to 250 degrees F. Chop your cranberries and pistachios coarsely. Melt the white chocolate very carefully over some simmering water - don't let it get too hot. Remove the chocolate from the heat as soon as it's melted, but keep the pot simmering as you may need to re-warm your chocolate.
Immerse one side of a pretzel in the melted white chocolate, fish it out and dredge one half in the pistachios and one half in the cranberries. Repeat for as many pretzels as you need.
Place dipped pretzel on to wax or parchment paper to set, 1 - 2 hours at room temperature. Store in a parchment lined air-tight container.

Chocolate-Dipped Licorice
Ingredients:
1 bag, Black Licorice
2 100g bars premium 70% chocolate
1 bag, Red Licorice
2 100g bars premium white chocolate

Method:
Melt the white and dark chocolate, separately and very carefully over some simmering water - don't let it get too hot. Remove the chocolate from the heat as soon as it's melted and put into a warm 2 cup measuring cup - keep the pot simmering as you may need to re-warm your chocolate.
Trim the licorice, to form approximately 5" lengths.
Dip the Red licorice 3/4 of the way in to the white chocolate, let excess chocolate drip off and lay coated licorice on to wax or parchment paper to set. Repeat with the black licorice.
Store in an airtight container.

Dark Chocolate Peppermint Bark Pretzels
Ingredients:
1 11-oz bag Pretzels
2 100g bars premium 70% chocolate
1 bag/box candy canes (not the really thick ones)

Method:
Melt the chocolate very carefully over some simmering water - don't let it get too hot. Remove the chocolate from the heat as soon as it's melted, but keep the pot simmering as you may need to re-warm your chocolate.
Unwrap and chop up the candy canes roughly, put them into a food-processor and pulse until you have dusty-chunks. Put these into a pie dish.
Immerse the pretzels in the chocolate, fish them out and dredge them in the candy cane dust. Place dipped pretzel on to wax or parchment paper to set, 1 - 2 hours at room temperature. Store in a parchment lined air-tight container.

 

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