food gift

Chewy blondies made with brown butter and crunchy pieces of chocolate-coated toffee.

Salted Toffee & Brown Butter Blondies

unsalted butter

(1.4-ounce) chocolate-coated toffee bars,

sugar

water

vanilla extract

all-purpose flour

baking powder

salt

Flaky salt,

Arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides like a sling.

Cut 8 tablespoons (1 stick) unsalted butter into 1/2-inch cubes and melt in a small saucepan over medium heat. Continue cooking, stirring constantly while scraping the bottom of the pot with a rubber spatula to release any browned bits, until the butter is light brown, smells nutty, and no longer foamy, 3 to 4 minutes. Immediately scrape into a large heatproof bowl and let cool for 15 minutes. Meanwhile, coarsely chop 2 (1.4-ounce) chocolate-coated toffee bars into 1/2-inch pieces (about 3/4 cup).

Add 1 cup packed brown sugar, 1 large egg,  2 tablespoons water, and 1 tablespoon vanilla extract to the browned butter and whisk until smooth and glossy. Add 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt. Stir with a rubber spatula until a thick batter forms. Reserve 2 tablespoons of the chopped toffee for the top, then fold the remaining into the batter.

Transfer the batter into the prepared baking pan and smooth into an even layer. Scatter the reserved toffee over the top, then with sprinkle 1 tablespoon granulated sugar if desired.

Bake until the edges are browned and pulling away from the pan, and a tester inserted in the center comes out with just a few moist crumbs, 18 to 23 minutes. Sprinkle with flaky salt and let cool in the pan at least 20 minutes. Cut into 16 squares.

Tis the season for all things peppermint!

White Chocolate Peppermint Patties

c. (1/2 stick) unsalted butter,

heavy cream

tsp. pure peppermint extract

pure vanilla extract

kosher salt

Cooking spray

white chocolate, chopped

tbsp. solid coconut oil

peppermints,

These are amazing! They are sweet and refreshing right out of the freezer. Yummy!

This classic southern treat boasts sweet maraschino cherries and toasted pecans. Here's how to make divinity.


Divinity With Cherries And Pecans

(6-ounce) jar maraschino cherries, drained and chopped

c. sugar

corn syrup

egg whites,

tsp. cream of tartar

c. chopped toasted pecans

Divinity with Cherries and Pecans

I've never made divinity before and the recipe was easy to follow. It set really fast and got crumbly near the end, but I may have let it mix for too long? Not sure. Tastes yummy with the cherries and pecans! These will be perfect in my treat boxes. Thanks!

Candy Coated Spoons add a touch of fun to a party table, a bit of rich sweetness to your hot drink and they make ideal gifts! Set these by your coffee pot or chocolate fountain display for party favors. 

Candy Coated Spoons

Tablespoons candy melts -melted (whatever colors you prefer)

Tablespoon crushed peppermint candy

Tablespoon sprinkles of your choice

Melt the candies in a microwave safe bowl,...

Melt the candies in a microwave safe bowl, in the microwave 30 seconds to 1 minute. Check them every 30 seconds

When they stir up smoothly with a toothpick...

When they stir up smoothly with a toothpick they are ready

Scrape the candy melts into a sandwich or...

Scrape the candy melts into a sandwich or decorator bag and cut a small hole at the bag tip

Squeeze the candy into the well of a...

Squeeze the candy into the well of a spoon. Use a toothpick to smooth the candy to the spoon edge

Now decorate and flavor as you wish with...

Now decorate and flavor as you wish with the peppermint or sprinkles

Set the spoon aside to set

Repeat with about 12 mini spoons (jam size)...

Repeat with about 12 mini spoons (jam size) or 6 regular sized spoons

These tasty treats are made with tons of healthy alternatives like ghee, almond flour, and coconut cream, are portable, AND are totally gluten-free. They're essentially a homemade Oreo made with much healthier ingredients! 

Cookies & Cream Fat Bombs

Nonstick cooking spray

almond flour

cocoa powder

Kosher salt

granulated Swerve

tbsp. melted ghee

cream cheese, softened

coconut cream

Super good! Husband loved them too. Only weird thing is it causes a tingly, spicy, burning sensation in my throat that my husband doesn't seem to get. Almost like I am eating a spicy pepper. I know there isnt anything spicy in the recipe so I'm stumped! I have eaten all of these ingredients perfectly fine before.

https://streaming.hearstdigitalstudios.com/4d9f4fd4-fec0-449d-b15f-63c89610a6dd/video_rover_16x9_1080p_hd_1581359586_38062.mp4

Cookies & Cream Fat Bombs Is The Perfect No Bake, Gluten-Free Treat

If you love big, warm, chewy chocolate chip cookies then your search has ended at Delish.com. 

Chewy Chocolate Chunk Cookies

c. (2 sticks) butter

brown sugar

egg yolk

c. all-purpose flour

baking soda

cinnamon

c. chocolate chips

chocolate

Flaky sea salt,

How much chocolate should be in a chocolate chip cookies?

Well, I made these cookies and they came out so good. They are crunching and soft. I added a 1/2 cup of oatmeal and walnuts. They did not get flat at all.  The picture is the evidence.  I made them at the time indicated in the recipe.

Great recipe! These came out wonderfully. I ended up with 18 large cookies. They were crispy on the outside and chewy inside. I added 1/2 cup chopped pecans to the recipe!

I was a little hesitant about this recipe, but the cookies turned out fantastic! My only tweak was letting the dough refrigerate overnight before baking, would highly recommend doing that so they don’t bake flat!

Well, I had great hopes for this recipe. Being a chef and reasonably good baker I know to follow a new recipe to the letter, at least the first time. So I did. The first batch of eight came out flatter than any pancake I've made in the last 60 years of cooking. Then I said, Oh rats! I forgot to add two TBSP of flour to account for our altitude (4200ft). Second batch....the same. So I added another two TBLS of flour. Same temp, same time, same results (even put this batch in the fridge while the previous one was baking. So I added 2 more TBLS of flour. Well, you know what happened by now...nothing. Crispy, greasy and flat with an okay taste. Think I'll stick to my old stand-by cookie recipes.

Thank you so much for this recipe! I made them and they were definitely the best homemade cookies ever! I shared with my family and friends!

Great cookie recipe to add into inventory!  I followed your recipe exactly with the addition of a handful of walnuts, approximately 1/2 Cup. They came out great!

Excellent! Chewy and crispy, just as advertised! Made very large cookies, so they were thinner but delicious nonetheless-required about 17 mins in the oven

This isn’t a very good recipe. Time in the oven is all wrong (had to go with 18 minutes and even that wasn’t quite enough) and the cookies come out completely flat. Going to stick with my usual recipe.

Cookies came out just like you said they would, crispy outside and soft inside. They are a winner in my household!!🤩

Made them back in May and again today. Both times perfect!!!🥰

I just made these and they are very tasty!  I have tried several chocolate chip cookie receipes and this is the first one I’ve liked.  This is a great compromise if you have family that likes crunchy and soft cookies.  It has a nice crunch with the bite and soft and CHEWY on the inside.  Perfect to eat with ice cream!  Instead of the chopped chocolate I put in 5 oz of chopped pecans, which seemed to be too much so I’ll cut back next time.

My dough was drier than the dough in the video. I think my eggs were too small.  The cookies didn’t spread and weren’t done at 15 min on 325.  I end up flattening the dough balls when putting on the tray.

Awesome cookies!

https://streaming.hearstdigitalstudios.com/a54c027e-b1d9-41ee-9892-e3f957dc483b/video_rover_16x9_1080p_hd_1553019399_65764.mp4

A chewy chocolate chip cookie is the perfect chocolate chip cookie.

Here's Exactly How To Make The Best Chocolate Chip Cookie

Icebox Cookies are a traditional treat that are easy to make and super fun to customize: with this recipe, you have a choice of over a dozen mix-in ingredients!

Icebox Cookies

c. (2 sticks) butter, softened

c. chopped nuts,

c. chopped chocolate (5 oz.)

c. chopped toffee

c. chopped pretzels

c. dried fruit

c. toasted coconut

c. chopped candy canes

tbsp. sprinkles

instant espresso

spices, cinnamon or cardamom

I don't know why this recipe doesn't have any reviews. It's so easy and tasty. Imagine slightly soft pecan sandies... I do add/sub a bit of almond flour to mine, but that's just for a more nutty flavor. The flavor of this recipe is subtle and flexible, with a slightly salty butter taste that works well with the brown sugar and just about anything you might want to put in it.

We’ve Biscoff biscuit spread into a no-bake refrigerator cake! If you can’t find mini marshmallows use large ones and roughly chop them.

Biscoff Refrigerator Cake

175 g Lotus Biscoff spread

g mini marshmallows

Caramel sauce, to drizzle (optional)

https://streaming.hearstdigitalstudios.com/11c9421e-f9e5-4261-a758-9926864a7243/video_rover_16x9_1080p_hd_1621524209_91606.mp4

We’ve turned the nation’s favourite biscuit spread into a no-bake refrigerator cake!

Biscoff and Cinnamon Apple Puff Pockets: These mini apple pies are cooked with Biscoff spread so they have a wonderful spiced biscuit flavour throughout. Be careful when tucking in, as the filling gets very hot!

Biscoff and Cinnamon Apple Puff Pockets

400 g Bramley apples, peeled, cored and roughly chopped

g unsalted butter, plus extra to grease

320 g ready rolled puff pastry sheet, we used Jus-Rol

tbsp. Lotus Biscoff spread

egg, lightly beaten

demerara sugar

https://streaming.hearstdigitalstudios.com/240a3949-2c9b-4649-b15e-7e6c7bad48b6/video_rover_16x9_1080p_hd_1615566277_14351.mp4

These mini apple pies are cooked with Biscoff spread so they have a wonderful spiced biscuit flavour throughout. Be careful when tucking in, as the filling gets very hot!

With olive oil, rye flour, yogurt, and a medley of sweet-leaning seasonings, these zucchini muffins are unbeatable in their moist-yet-light cakey glory.

Zucchini Muffins

c. (154 g.) granulated sugar

orange zest

eggs

c. (120 g.) extra-virgin olive oil

c. (60 g.) whole plain yogurt

almond extract (optional)

c. shredded zucchini (from 1 large or 2 small zucchini)

c. (120 g.) all-purpose flour

c. (90 g.) rye flour

nutmeg

dark chocolate chips

tbsp. turbinado sugar

Do you use whole wheat flours when baking?

Preheat oven to 375° and line a standard 12-cup muffin tin with liners.

In a large bowl, rub together granulated sugar and orange zest with your fingers until sugar is yellow in color. Whisk in eggs, oil, yogurt, vanilla extract, and almond extract, if using, until smooth. Fold in zucchini, flours, baking powder, cinnamon, baking soda, salt, and nutmeg until no large dry spots remain. Fold in chocolate and nuts, if using, until evenly combined.

Divide batter among muffin liners (about 3 tablespoons each), then sprinkle with turbinado sugar. Bake until muffins are golden and a tester inserted into the center comes out clean, 22 to 25 minutes.&nbsp;

Let muffins cool in pan before serving.&nbsp;

Make Ahead: Muffins can be made 1 month ahead. Arrange in a single layer on a sheet tray and freeze until solid. Transfer to a resealable container or bag and keep frozen. Defrost to serve as needed.

https://streaming.hearstdigitalstudios.com/30d7ea45-3fc3-4da9-b2f3-9af8c5db2f32/video_rover_16x9_1080p_hd_1659022626_87670.mp4

These Zucchini Muffins Are Super Adaptable For Nut & Chocolate Lovers

- To all the zucchini lovers and haters out there, welcome to Zucchini Muffins 101. If you love zucchinis, you probably already know that shredded zucchini makes for a very delicious, moist neutral base for a lot of baked goods, and if you don't like zucchinis, this is a public service announcement to all of y'all that maybe zucchini bread and muffins might be better than banana bread and muffins. I'm not trying to start a war here, but you know, facts be facts. While bananas will over-flavor and overwhelm the baked good with their fragrance, zucchinis take a backseat and just play the essential role of being there to support the muffin itself. Because they are quite neutral in flavor, they make for the perfect ingredient to go into baked goods to keep them nice and cakey and moist. To make our muffins super, super wholesome, we're gonna go in with some rye flour, you can also substitute whole wheat flour, alongside your all-purpose flour. We will also be using a little bit of extra virgin olive oil for our fat. In addition, we'll be using a little bit of a whole yogurt to add creaminess as well as extra moisture and we're going to flavor with cinnamon, fresh nutmeg, and orange zest. And right now, if you're worried that this is gonna be one of those health muffins, I'm here to debunk the healthy versus unhealthy foods myth. All food is healthy as long as you enjoy it, enjoy it in moderation, and for this, you can add as much chocolate chips into it as you want. You can also go in with some chopped toasted nuts like pecans or just keep it plain. You're an adult now, you can do what you like. First thing's first, we're gonna wash our zucchini and our orange, because we're gonna be using them with the skin on and you want to get all that dirt, debris, and pesticide off. Go ahead and pat them dry, and then we'll take some zest off of that orange, and we'll shred our zucchini with a box grater. You need about two cups of shredded zucchini, so that's about two small zucchinis or one large one. You don't really have to push it down to pack the cup, I like to just give it a tap on the counter and make it settle a little bit. Once you have your zucchs shredded, go ahead and preheat your oven to 375 and line a 12-cup muffin tin with liners. Depending on whether or not you add nuts and chocolate into your batter, you might end up with a baker's dozen of 13 muffins. If that's the case, I have a hack for you. Find yourself a heatproof metal measuring cup about 1/2 cup or a heatproof ramekin, and line that with a muffin liner too. You can bake your extra batter in these. In a large bowl, you're going to add your sugar and your orange zest and you're going to rub that zest into the sugar until that sugar turns a little bit golden and you can smell the fragrance of that orange. This step will really ensure that the flavor of that orange zest is diffused throughout each muffin. Once you have your orangey sugar, go ahead and whisk in your eggs, your oil, yogurt, vanilla, and almond extracts, and go until it's very smooth. Fold in your shredded zucchini, your wheat flours, and your baking powder, cinnamon, baking soda, salt, and nutmeg until no dry spots remain. If you're using your chocolate and your nuts, try not to exceed one cup of add-ins. Go ahead and fold those in at this point, and then you are ready to portion. Divide your smooth batter evenly across all of your muffin cups, and I like to go just about half an inch shy of the lip of that liner, so that you don't get a huge muffin top. I like to sprinkle each muffin with a little bit of Turbinado sugar, that way you have a little extra sugar crust after it bakes. Totally optional but I love it. You can also top with extra chocolate chips or extra crushed nuts just to alert your eaters what flavor that muffin is. Once your oven is preheated, go ahead and slide your tray of muffin batter into it, along with your extra muffins in those heatproof cups right on that same tray, and we'll bake them for about 22 to 25 minutes. You're looking for an evenly light golden edge, and for a toothpick to go into the center of it and come out clean. Remove the tray from the oven once they're done, let the muffins cool down a little bit before you eat them, and how you eat them is totally up to you. If you want a little extra butter on top, I'm not gonna stop you, but I will just say, eating them plain is delicious enough for me. Super moist and not too sweet, you can see the strands of zucchini running throughout the muffin. They are perfect for breakfast or a snack or dessert, however you like to eat them and whenever you like to eat them is up to you. Whether you like your muffins plain, with lots of chocolate or a lot of toasted nuts, this recipe is amenable to all of your desires. I don't know about you, but whole wheat mix, olive oil, yogurt, zucchini, man, that's the good stuff, especially with sugar on top. It's fall-apart tender and just delectable. If you give this recipe a try, you gotta let us know. How did you eat them, what did you put inside them, and did you love it? Until next time, (clicks tongue) I don't know, eat whatever you want and be happy. (calm music)

Cowboy Candy, aka candied jalapeños, is the best sweet and spicy condiment for a burger, a hot dog, or cocktail like a Bloody mary.

Cowboy Candy (Candied Jalapeños)

jalapeño peppers

c. apple cider vinegar

tsp. pickling spice (optional)

Remove and discard the jalapeño stems before cutting the peppers into 1/4-inch thick coins.&nbsp;

Combine the apple cider vinegar, granulated sugar, salt, and pickling spices in a medium saucepan,&nbsp;and bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes.&nbsp;

Add the jalapeños and return to a boil. Reduce the heat to medium-low and simmer until the peppers look slightly shrunken and glossy, about 5 to&nbsp;6 minutes.&nbsp;

Transfer the jalapeños to a pint-sized mason&nbsp;jar or heat-proof&nbsp;container using a slotted spoon. Bring the liquid back to a boil and cook&nbsp;until it is syrupy and&nbsp;has reduced to about 1 1/2 cups, 8 to 10 minutes.&nbsp;

Pour the syrup over the jalapeños, pressing the peppers down so that they remain submerged. Cool to room temperature before sealing and refrigerating.

Apple Chutney is tangy and packed with fall flavor. Spread it on sandwiches or serve it on a cheese platter.

Apple Chutney

vegetable oil

ginger

coriander seeds

tsp. black pepper

bay leaves

apples

Medjool dates (about 4 oz.), pitted and finely chopped

c. chopped dried apples (about 1 1/2 oz.)

molasses dark brown sugar

Crusty bread, toasted,

In a medium saucepan over medium heat, heat oil. Cook ginger, coriander seeds, salt, black pepper, and bay leaves, stirring often, until very fragrant, about 2 minutes.&nbsp;

Add fresh apples, dates, vinegar, dried apples, water, and molasses. Bring to a simmer and cook, stirring occasionally, until sticky and thickened, about 20 minutes.

Transfer chutney to a bowl. Serve with bread alongside for dipping, if using.

Make Ahead: Chutney can be made 1 week ahead. Transfer to an airtight container and refrigerate for up to 1 week.

https://streaming.hearstdigitalstudios.com/2ba91fd6-2281-4efc-a488-7cec0d6218d2/video_rover_16x9_1080p_hd_1656100101_27311.mp4

Grilled Brie With Wine is the easiest app everyone will love.

Grilled Brie With Wine Is Summer's Best App

Bottle the taste of late summer with this recipe.

Fig Jam

lb. ripe, fresh figs, washed, quartered, stems removed

lemon juice

In a large, heavy saucepan over medium-low heat, bring figs, granulated sugar, lemon zest, and lemon juice to a simmer, stirring constantly. Cover, reduce heat to low, and simmer, stirring occasionally, until thickened, 50 to 60 minutes.

Make Ahead: Jam can be made 3 weeks ahead. Store in jars in refrigerator.

https://streaming.hearstdigitalstudios.com/e427cfcc-00ff-4186-ac8b-17ddd2287d54/video_rover_16x9_1080p_hd_1636133423_50874.mp4

A cheese board is one of the best appetizers to serve at a holiday gathering because it's easy to execute, sharable, and totally customizable. What's better than a gorgeous wooden board piled high with a variety of high-quality cheeses, cured meats, silky jams and spreads, nuts, fruit, and more? Take it to the next level by sourcing your spread from The Cheese Lover Shop, a great source for top-notch ingredients.

Holiday Cheese Board | Delish + Supreme Cheese

These cowboy cookies are moist, chewy, and loaded with gooey chocolate! It's a riff on the classic chocolate chip cookie with tons of hearty mix-ins.

Cowboy Cookies

c. salted butter (2 sticks)

c. packed brown sugar

c. old-fashioned rolled oats

c. chopped pecans

c. coconut flakes

Brown 1 stick of butter by melting it in a medium saucepan over medium heat, then let it cook and bubble for an additional 3 to 5 minutes or until the foam and butter underneath is golden brown. Immediately transfer it to a large, heatproof mixing bowl and swirl a few times to help it stop browning. Let cool to room temperature, about 30 minutes. Meanwhile, allow the remaining stick of butter to soften.

Add the softened stick of butter, brown sugar, and granulated sugar to the mixing bowl with the browned butter. Beat with a stand or hand mixer on medium-high speed until lightened in color and texture, 2 to 3 minutes.

Reduce the mixer speed to low. Add the eggs and vanilla, then beat until smooth, scraping the sides and bottom of the bowl, as needed.

Whisk to combine the flour, baking soda, and cinnamon in another medium bowl. Add it to the butter mixture in three increments, mixing on low speed in between, until fully incorporated. Scrape the sides and bottom of the bowl as needed. Add the oats, pecans, coconut flakes and chocolate chips and mix on low speed or stir with a spatula to combine.

Line two large baking sheets with parchment paper. Using a 2-tablespoon sized cookie scoop, place cookie dough onto the baking sheet, leaving about 2-inches of space in between each. Bake for 12 to 14 minutes, or until golden brown and dry looking on top. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Sprinkle with flaky salt to finish, if you like.

<p>My butter was unsalted, so I needed to add the salt on top to help boost the flavor.  </p>

Top 32 food gift recipes from across the web

The most viewed food gift recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Biscoff Refrigerator Cake

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Zucchini Muffins

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Apple Chutney

Fig Jam

Cowboy Cookies

Peppermint Bark

Candied Pecans

Spritz Cookies

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Strawberry Rhubarb Pie

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Pinwheel Cookies

Red Velvet Cookies

Peanut Butter Fudge

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Sugar Cookie Fudge

Scotcheroos

Pickled Radishes

Steak Rub

Top 32 food gift recipes from across the web

The most viewed food gift recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Toffee & Brown Butter Blondi...

White Chocolate Peppermint Patties

Divinity With Cherries And Pecans

Candy Coated Spoons

Cookies & Cream Fat Bombs

Chewy Chocolate Chunk Cookies

Icebox Cookies

Biscoff Refrigerator Cake

Biscoff and Cinnamon Apple Puff Poc...

Zucchini Muffins

Cowboy Candy (Candied Jalapeños)

Apple Chutney

Fig Jam

Cowboy Cookies

Peppermint Bark

Candied Pecans

Spritz Cookies

White Chocolate &amp; Peppermint Ch...

Buckeyes

Zucchini Bread

Strawberry Rhubarb Pie

Lemon Blueberry Cake

Apple Cinnamon Bread

Mini Apple Pies

Pinwheel Cookies

Red Velvet Cookies

Peanut Butter Fudge

Salted Caramel Cookies

Sugar Cookie Fudge

Scotcheroos

Pickled Radishes

Steak Rub

The most viewed food gift recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

White Chocolate & Peppermint Ch...