Homemade Edible Christmas Gifts - Laura Will - Scratch Made Simple

This episode is all about homemade Christmas gifts! From co-workers to your children's teachers, friends at church, holiday parties, etc. it can be a bit overwhelming knowing what to get everyone. These thoughtful, yet non-stressful homemade gifts will cover everyone on your list, without breaking the bank! The key to enjoying the holidays is to keep it simple and remember what it's really all about :-) From my kitchen to yours, we wish you a Merry Christmas!

OVEN ROASTED GLAZED PECANS...

~ Ingredients ~
4 Tablespoons butter
4 Tablespoons brown sugar
4 Tablespoons pure maple syrup
4 cups pecan halves

~ Directions ~
Pre-heat your oven to 350 degrees and line a cookie sheet with parchment paper. Melt your butter over medium heat. Add brown sugar and syrup and mix well. Cook until bubbly, stirring the whole time. Next, add your pecans and cook for 2-3 minutes, stirring constantly. When pecans are well coated, they're done. Spread the pecans onto your parchment-lined cookie sheet and bake for 8-10 minutes. Let your pecans cool completely before packaging. They will stay fresh in an air-tight container for up to 1-2 weeks.

FRESH SUGARED CRANBERRIES...

~ Ingredients ~
Fresh Cranberries
1 cup of sugar
1 cup of water

~ Directions ~
Put water and sugar together in small sauce pan. Slowly bring mixture to a simmer/slight boil until sugar is completely dissolved. Remove from heat immediately and pour into another bowl. Add in about 1 to 1 & 1/2 cups of fresh cranberries, stir (coating all of the cranberries in the sugar liquid), cover with plastic wrap, and let the cranberries soak in the fridge for 2 or more hours.
Drain cranberries in a colander and place them on a tray, serving dish, or large plate. Pour a generous amount of sugar on top of the cranberries (about 1/2 cup) and shake the plate around, coating each cranberry with sugar. Repeat the same process until all of the cranberries are coated (but don't add too much sugar...it will just cake up all over your cranberries and plate).

HOMEMADE PEANUT BUTTER PATTIES

~ Ingredients ~
Ritz crackers
peanut butter
marshmallow fluff
2 (12 oz.) bags of dark chocolate chips (or whatever chocolate you prefer)

~ Directions ~
Take two ritz crackers at a time--put a thin layer of peanut butter on one cracker, and marshmallow fluff on the other cracker. Sandwich them together to form a cookie. Repeat until you have the desired amount of cookies. Freeze your patties for at least 20 minutes or longer until they are solid (this will make sure your ingredients don't ooze out when you dip them in the hot chocolate).
While your patties are in the freezer, microwave your chocolate chips in the microwave in increments of 30 seconds, stirring in between each time. This will ensure your chocolate doesn't burn. Or, if you prefer, you can always use a double-boiler method.
Using a fork, dip your frozen peanut butter patties into the warm chocolate, tapping each cookie as you pull it out of the bowl to remove excess chocolate. Replace cookies on a parchment covered cookie sheet or plate. Put your freshly covered chocolate covered peanut butter patties into the fridge for about 20-30 minutes to let your chocolate set. Once the chocolate is set, pull them out, and they're ready to serve and enjoy! **You can buy cute little festive candy toppers at any local craft store.**

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