Custom Handmade Gift Bags

Well Christmas is over now and most of you don't even want to start thinking about Valentine's day.  After all, it's still over a month away.  Well, if you start now, you can have an inexpensive and adorable gift for all your sweeties on Valentine's day.  These custom gift bags are so easy to make that even a domestically inept person who has no sewing skills can do it!  I promise!   Just fill these adorable bags with goodies (candy, soaps, lotions etc.) and the ones you love will feel so special for receiving something handmade! Tired of giving the same old cheesy gifts just for the sake of giving a gift?  Handmade gifts are by far the best you can give!  Knowing someone took the time and energy to create something, with your interests in mind is a delightful thought.  I gave a bunch of the above snowman bags to my co-workers for Christmas and filled them will small, inexpensive trinkets.  Everyone loved them!  I think they liked the bags more than what was actually in the bags.  So today I'm going to teach you how to make these.  But don't let the fun stop here!  Engage your creativity!  There are so many possibilities with these gift bags!

Rugelach

Rugelach, meaning "rolled cookie," is a traditional Jewish recipe.  It can be eaten any time of the year but is most popular around the holidays.  Lots of variations exist, but the most common types involve a crescent shaped pastry dough filled with cinnamon sugar, dried fruit and nuts.  This is a delicious treat to make for the holidays, and a welcome change from the usual heavy, chocolate laden goods (not that we're complaining)!  This recipe is derived from Ina Garten's Rugelach Recipe.  The dough is made from very simple ingredients: butter, cream cheese, sugar, vanilla and flour.  That I have kept the same.  I've come up with my own twist on the filling.  Hope you enjoy!

Buckeyes

Everyone is a baker around the holidays and we Ohioans are no exception.  I would argue, however, that perhaps we do it just a little bit better than everybody else.  Here in the great state of OH-IO, in addition to all the other confectionery goodies being made during the holidays, it's TRADITION to make buckeyes.  It's a tribute to our great state, and for those of us lucky enough to be alumni, to our dearly beloved Alma mater THE OHIO STATE UNIVERSITY.  And to be quite honest it's actually a bit more than tradition....more of like an unwritten law.  If you are from Ohio, you MUST have buckeyes at Christmas.  Otherwise, its not Christmas.

So today I'm going to share with you my family's recipe for buckeyes.  Probably every family in Ohio has their own, all slight variations of simple ingredients.  These include: butter, peanut butter, and powdered sugar.  Hey, I never said they were healthy.  I only said they were tradition!

Christmas Ornaments

Thanksgiving weekend is always when we put up our Christmas tree.  It's one of my favorite times of the year!  I love decorating the Christmas tree.  The lights, the garland and especially the ornaments.  As I carefully unwrap each ornament, it reminds me of a special time in my life.  Each one is unique and carries a story....

Like this adorable wooden star ornament that I received from an old boss.  She is absolutely one of my favorite people and every time I look at it I think of her....

It wouldn't be Christmas around our house without watching the "Lampoons Christmas Vacation" at least once!  This ornament of cousin Eddie's RV was a gift from my mother-in-law...it always makes me laugh!

This Santa ornament reminds me of the Christmas classic movie, "Rudolph the Red-Nosed Reindeer."  Every year as a kid I looked forward to watching that movie on TV.

And no Christmas tree would be complete without at least one cardinal on it...for good luck in the coming year of course!

And this beautiful hand crafted metal maple leaf was a gift from an old friend.  

What about you? What is your favorite Christmas ornament?  

HAPPY THANKSGIVING!

HAPPY THANKSGIVING!  I hope you and yours are all together, happy, warm and stuffed!

Above is a picture of one of the pumpkin pies I made for our Thanksgiving dinner.  This is a perfect example of how a decorative crust can take an ordinary pie and turn it into something outstanding.  It's really quite easy to make.  It just takes a little planning.  Remember the elusive perfect pie crust post? 

Here I used cookie cutters to cut cute shapes out of pie crust.  When rolling out the dough to make the shapes, roll it out a little thicker than you normally would for a pie crust, like 1/4 inch rather than 1/8 inch.  If the shapes are too thin they will likely burn or not hold their shape during the baking process.  Once the shapes are cut out bake them just until golden then cool and freeze until ready to use.  This way you can do this part days or weeks before you actually want to bake your pie, making things a lot easier later on. 

Pre-baked shapes all ready to go!

Putting it all together:

Once you get your bottom pie crust rolled out and set in the plate, chill it for about 30-60 minutes in the fridge.  Now is the time to pull your pie crust shapes out of the freezer and set out to thaw.  In the meantime preheat your oven to about 375. 

Now that the bottom pie crust is chilled, you need to blind bake the crust.  This helps ensure that the entire crust (especially the bottom) is fully baked.  First, use a fork to pierce some holes in the bottom of the crust.  Next, cut out a piece of parchment paper and place in the pie.  Then, use either pie weights or dried beans to fill the pie.  Bake the pie at 375 until the edges start to turn golden.  Remove the pie weights and parchment paper, return crust to oven and allow it to bake until the entire crust is nice and brown.  This whole process usually takes about 30-40 minutes.

Blind-baked pie crust

Remove the pie crust from the oven and allow it to cool (enough that you can comfortably touch the edges).  Now its time to assemble the crust.  Mix together some egg wash (one egg beaten with about a teaspoon of water).  Fill your pie with whatever filling you are using (in this case the pumpkin filling), leaving about an inch of exposed crust.  Next, brush the edges of the exposed crust with the egg wash.  Then, brush the backs of the shapes with egg wash and press firmly on to the exposed crust of the pie.  Continue this process all the way around the pie. 

Working around the pie

Once you are finished, go over the entire crust again with egg wash.  Then carefully sprinkle sugar over the exposed crust.  Congratulations!  You are now ready to bake your beautiful pie!

I hope this inspires you to take your holiday pies to new heights!  Happy baking and Happy Thanksgiving!

Homemade Peppermint Bark

Well the holidays are rapidly approaching which means lots of baking in my house.  I'm always on the hunt for new holiday recipes.  After roaming around on allrecipes, I was inspired to try and make my own homemade peppermint bark.  I was very surprised at how easy it was!  Basically, all you need is melting chocolate and peppermint candies.  Mine came out rather thick so its more like peppermint slabs than bark but here is what I used:

Lori's Peppermint Slabs:

Ingredients

• 12 ounces Baker's Sweet Chocolate
• 12 ounces vanilla flavored white melting chocolate
• 8 candy canes, crushed

Directions:

• Carefully melt Baker's Sweet chocolate over a double boiler, stirring frequently

• Meanwhile, line an 8 inch round cake pan with parchment paper and place some heavy objects in it to weigh it down and force the parchment paper in place

• Once all the chocolate is melted and looks smooth, remove from heat and pour into prepared cake pan

• While chocolate layer is setting, melt the white chocolate in the same way over a double boiler

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• Meanwhile, place the 8 candy canes (unwrapped) in a plastic bag and crush them (I used the flat side of a meat tenderizer)

• Sift the contents of the plastic bag so as to separate the bigger candy cane "chunks" from the "dust."

• Once the white chocolate is melted and smooth, remove from heat and mix in the larger candy cane pieces, till the mixture resembles cottage cheese

• Pour the white chocolate-candy mixture on top of the chocolate layer in the cake pan.  Its best to still have the chocolate layer a little "malleable" (not quite set) so that the white and chocolate layers can blend together a bit so they stick together better.
• Sprinkle the candy cane "dust" over the top.  This gives the slabs a nice shiny luminescence!

• Then allow mixture to cool and set (takes about 30 minutes in the refrigerator)
• Once the mixture is set, remove from pan by lifting up parchment paper, turn over and peel parchment paper off of the bottom (very easy)

• Next cut the slabs into desired shapes or sizes.  Keeps very well in a cool, dry area for several weeks.

A few side notes.  If you wish to make this thinner and more like a true bark, you could use less chocolate (probably about 8 ounces of both white and regular, versus 12 ounces) or you could use a larger pan, thus requiring a thinner spreading.  Either way, these peppermint treats are delicious and are sure to be a hit at any holiday gathering!  Put them in a cute little Christmas tin with some pretty parchment paper and you've got a great gift!