food gifts

Making your own homemade pumpkin pie spice couldn't be easier. Learn how to whip it up here with this recipe—all it takes is five minutes and five ingredients. 

How to Make Pumpkin Pie Spice

cinnamon

ginger

nutmeg

allspice

cloves

Studded with almonds and coated in silky chocolate, this roca--essentially toffee--is utterly impossible to resist. Give it as a holiday gift.

Almond Roca

unsalted butter,

sugar

water

lemon juice

corn syrup

almonds

41% milk chocolate, melted

Lightly butter a 17-by-12-by-1-inch baking sheet (half sheet pan), and line with parchment paper to cover the bottom and all sides. (The butter will anchor the parchment to the pan.)

Melt the butter in a large pot over medium-high heat. Add the sugar, water, lemon juice, and corn syrup and bring the mixture to a gentle boil, stirring to dissolve the sugar. Once the mixture boils, stop stirring. Brush down any sugar crystals clinging to the sides of the pot with a pastry brush dipped in water.

Clip a candy thermometer to the side of the pot and cook for 15 minutes, or until the mixture reaches 300°F (150°C). If the mixture threatens to boil over, lower the heat as necessary. (If the liquid is too shallow for the thermometer to measure the temperature, tilt the pot to get an accurate reading.) Resist the temptation to stir; if the caramel is not coloring evenly, swirl the pan from time to time.

Remove the pot from the heat and stir in 2 cups of the almonds. Quickly spread the caramel in an even layer on the prepared baking sheet. Let cool completely. Spread the chocolate over the top of the caramel, then sprinkle with the remaining 1 1/2 cups almonds. Let the chocolate harden at room temperature or in the refrigerator.

Break the roca into irregular pieces. Store in an airtight container at room temperature or freeze for longer storage.

This easy salted caramel sauce recipe will change your life! It&#x27;s perfect to keep in the refrigerator for ice cream sundaes, or package it up and give it as gifts!

Homemade Salted Caramel Sauce

heavy cream,

fleur de sel

Add the sugar in an even layer over the bottom of a medium (3 to 4-quart) saucepan. Heat the sugar over medium heat, whisking it as it begins to melt. You&#039;ll see that the sugar will begin to form clumps, but that&#039;s okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.

As soon as the caramel reaches its sweet spot, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from heat.

Slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.

Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. The sauce can be refrigerated for up to 1 month.

https://content.jwplatform.com/videos/rrPVycVi.mp4

This quick and easy homemade salted caramel sauce recipe requires only four ingredients, is foolproof, and comes out perfect every single time.

Make your own hot cocoa mix or hot chocolate mix to keep in the pantry with this easy recipe. All you have to do is add hot water when you want a cup!

How to Make Homemade Hot Chocolate Mix

confectioners' sugar

c. unsweetened cocoa powder

c. milk dry milk

Love this so much. Not a big marshmallow fan so I added a little Sugar free Peppermint coffee creamer and FF Whipped cream it was wonderful.
In case you are wondering fat free powdered milk and substitute sugar free confectioner sugar still make a Devine beverage treat.

I would like to know how much spices I could add, like cinnamon!

An easy recipe for candying orange peel, with step-by-step photos. Use them in your favorite recipe, dip them in chocolate for a sweet treat, or give them as homemade gifts!

Candied Orange Peel {Gluten-Free}

navel oranges

(15 3/4 ounces) granulated sugar, plus extra for rolling

(9 ounces) water

Candied Orange Peel {gluten-free}

Rinse the oranges. Cut the top and bottom off each and score the skin into quarters.

Remove the skin (both the peel and pith – the white part), and cut the skin into strips about 1/4″ wide. Wrap the oranges in plastic wrap to store for other use.

Blanch the peels: Place the strips of peel in a medium saucepan and cover with cold water. Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more. (This removes the bitterness that orange peel naturally has; you may want to blanch the peels 4-5 times to ensure no bitterness remains.) Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.

In the same (now empty) saucepan, whisk together the sugar and water. Return the saucepan to the stove and bring the mixture to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer, adjusting the heat as needed to make sure it doesn’t boil.

Add the orange peel to the syrup mixture and cook just until the whites (pith) are fairly translucent, adjusting heat as necessary to maintain a simmer and prevent boiling. For me this takes about 45 minutes to 1 hour on medium-low heat, but every stove and pan is different so it’s a good idea to check on them every 10-15 minutes. If necessary, swirl the pan occasionally to make sure that all of the peels get covered with syrup. Avoid stirring, as this will cause crystallation. 

Drain remaining syrup from the peels, setting aside for another use if desired. Toss the peels in a bowl of sugar to coat (optional), and then transfer to a drying rack to dry. Once dry, store in an airtight container. These keep well for at least a few months in a cool, dry place. 

I used to buy candied orange and lemon peel until I found this recipe! So easy and my family's heirloom Christmas recipe tastes even better. Thank you!

My daughter made these for me for Christmas. They are simply delicious. We eat them as a snack or dessert. Healthier than candy with vitamins. We'll be making these again and again. Stores well in a pantry.

I needed a candied orange recipe for my orange chili chocolate, and this was perfect! It imbued my chocolate with a subtle flavor that did not over power the spices, and brought a brightness to the dark chocolate. Thank you very much!

I use a potato peeler to remove the peel. You wont have to trim the pith.

I tried this out today with a cara cara orange- I was worried as it was happening that it didn't smell as strong as I expected but they turned out great!

I was taught how to make candied orange rind 20 plus years ago. I then did the same to pink grapefruit rind and fell in love with the tart and sweet combination.

Mike in Maine

Making these sugar free with monkfruit sweetener and looks like I'll have candied peel to put in my Italian baked goods!  Easy peasy recipe to follow and adapt.  Thanks so much!

I think it's great. And it's just like my mom did grapefruit peel. I have an old gas stove with pilot lights so the oven stays very warm. I dried mine on parchment there and it was great! Thank you for sharing this with us, Alexandra!

Tried this recipe two days ago.  For the most part, I was happy with the results.  I'm glad you mentioned the 'two tablespoons of syrup' left in the saucepan at the end of cooking.  I had to cook the rinds about 2 hours for the same result.  I guess I was cooking at too low of a simmer.  I did sugar them in fine sugar once they were dry.

Its 8 in the morning n I'm leaving for office just say your recipes and pictures....somehow made me feel fresh and cheerful.  Definitely will try them

This is the third time I've made your Candied Orange Peels.. but today I made a lemon pie with freshly squeezed lemon juice. I didn't want to waste the lemon peels, so I made your recipe but substituted the oranges for lemon peels. It turned out wonderful, and just as addictive. My hubby and I hoard these peels every time we make them! One for Him, One for me. The only time I can sneak in an extra is while I'm making them! Thank you for posting and updating your wonderful recipe!

I just made these and I could literally feel my Grandma looking over my shoulder.  I felt 7 again.  Wonderful! Thank you!

Excellent recipe. No changes needed. Agreed that it takes a day to dry out. 
Thank you for such a great recipe.

Tried these but blanched them 3 times before actually simmering them for an hour, delightfully sweet and tender. I’ve just done chillis the same way, oh wow, they were fantastic.

Homemade hot sauce makes a perfect gift! Make either traditional fermented hot sauce or a quick cook version, which is done in less than half an hour.

Homemade Hot Sauce (Fermented Or Quick Cook Recipe)

peppers

garlic,

filtered water

sea salt

apple cider vinegar

honey syrup,

xanthan gum, optional (see notes)

Homemade Hot Sauce (Fermented or Quick Cook Recipe)

Place the peppers and garlic in a clean...

Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.

To make the brine, heat the filtered water...

To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature. 

Place the peppers and garlic in a clean glass jar. Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.

Fit the jar with a fermentation lid or...

Fit the jar with a fermentation lid or cheesecloth secured with a rubber band. Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar. 

When the fermentation time is up, strain the...

When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar, and honey or maple syrup, if using. Blend until completely smooth, adding in additional brine to reach the desired thickness. 

While the blender is running, sprinkle in the...

While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.

Transfer to a bottle and store in the...

Transfer to a bottle and store in the fridge for 3-6 months.

Combine the peppers, garlic, 2 cups of water,...

Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.

Pour mixture into a blender (making sure to...

Pour mixture into a blender (making sure to leave the cover vent open, but covered with a kitchen towel) and blend until very smooth.

Transfer mixture to a squeeze bottle and store...

Transfer mixture to a squeeze bottle and store in the fridge for 2-3 weeks.

Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too

Mango chutney

mangoes(about 1.5kg)

milliliters white wine vinegar

granulated sugar

cumin seeds

coriander seeds

cardamom pods

tsp nigella seeds

cayenne pepper

turmeric

garlic cloves, crushed

ginger,

red chilli, seeds removed and finely chopped

Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.&nbsp;

Tip the spices into a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins &ndash; 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.

Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years &ndash;&nbsp;the chutney will be best eaten after a few months, when the flavours have melded and mellowed.&nbsp;

Don't buy chocolate truffles this Christmas, make your own delicious version with this simple recipe.

Chocolate truffles

good-quality dark chocolate,

double cream

Cocoa powder, sifted, to roll

Nothing beats homemade orange marmalade for Sunday brunch. Well, maybe hot scones to slather the marmalade on. Tart and sweet, this makes a great gift.

Orange Marmalade

lemons

Wash the fruits well and then chop them roughly but thoroughly. You needn&#8217;t worry that the pieces are all the same size, just that they&#8217;re small enough to give the marmalade a pleasantly chunky texture, 1/8 to 1/4 inch thick or so. Remove and discard any seeds.

Combine the fruit and 4 cups water in a medium nonreactive saucepan with a lid. Bring to a simmer over low heat, then remove the pan from the heat and cover. Let the mixture sit at room temperature for 24 hours.

Return the pot to the stove, turn the heat to medium, and simmer, uncovered, until the volume is reduced by half and the citrus rinds are tender, 60 to 75 minutes. Stir the pot from time to time and turn the heat down a touch if it looks or smells as though it&#8217;s scorching.

Once the fruit is tender, add the sugar a little at a time, stirring all the while, until you&#8217;ve added all 4 cups and it has dissolved. Turn the heat up to medium-high and boil until the mixture is thickened, not more than 15 to 25 minutes. When done, it will slide off a spoon in sheets, not droplets, and a spoonful poured onto a cold plate should gel and seem firm.

Transfer to jars, cover tightly, and refrigerate for up to a couple weeks. Originally published April 15, 2005.

Save on store-bought taco seasoning packets and make your own recipe from scratch with staple spices like chili powder, cumin, paprika, and garlic powder.

How to Make Homemade Taco Seasoning

chili powder

cumin

paprika

red pepper

salt

garlic powder

onion powder

oregano

black pepper

Tried this recipe tonight.  So good and love being able to restrict the amount of salt!  Why do you use oregano instead of Mexican oregano?

Home-made blueberry jam is sensational with how buttered toast.

Blueberry jam

(2 1/2 cups) caster sugar

blueberries

milliliters (2 tsp) white wine vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751726065001&=domain=taste

5348771529001-5751726065001

To reward yourself for making it through a long, hard week, treat yourself, and those you love, to these yummy brownies.

Cheesecake brownie

butter,

butter, chopped

good-quality dark cooking chocolate, chopped

eggs

(1 cup) caster sugar

(1 1/2 cups) plain flour

(1/4 cup) sour cream

pkt cream cheese,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5579031952001&=domain=taste

5348771529001-5579031952001

This traditional Moroccan spice rub is typically used to flavour fish or seafood, but it can be used on other meats or vegetables.

Chermoula

tsp cumin seeds

brown onion, halved, coarsely chopped

milliliters (1/4 cup) fresh lemon juice

tbsp coriander

tbsp coarsely chopped fresh continental parsley

garlic cloves, chopped

tbsp mild paprika

tsp turmeric

Salt & black pepper

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

This spicy chilli jam makes two cups which means you can give one cup to friend and  keep the other for yourself.

Top 40 food gifts recipes from across the web

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