Eating Healthier in Today's World

 EASY HOME BAKED (ON NOT BAKED) CHRISTMAS GIFTS

It is great to feel appreciated, and nothing more than a special home-baked gift at Christmas, says "I love and appreciate you!"  I thought we could give you a few ideas, that would put a personal touch on gving at this time of the year, that are easy to make and inexpensive but show that you care enough to do it.  It could be a child's teacher or a neighbour who has helped you, or the postman that brings the mail every day, all will appreciate your unexpected kindness.  My favorite gift that we make every Christmas is hand dipped Chocolates.  When we do our big wholesale order each year in September, I order in about 5 kg. of Callebault Chocolate that we use to dip these chocolates which makes them absolutely scrumptious.  The secret is not to eat any yourselves ( except maybe the odd "mistake")  I have included the Chocolate Truffle recipe on this page and a link to our recipe sheet which has several fondant recipes that we use in the hand dipped chocolates, peanut butter cups and Turtles which we use chocolate molds to make them in.  If you are interested in the technique let me know and I will do a blog about chocolate dipping. 

In our Recipe of the Month Newsletter for December, we included THE TWELVE DAYS OF CHRISTMAS BREAD that makes a great gift and is especially easy to make if you have a Bosch Universal Plus to make them in.  This recipe can also be made by hand but it was just take a little longer to do.

You could also make your own NUTS AND BOLTS from cereals and nuts and put them in a festive cannister with a bow.  CARMEL CORN is also easy to make and much appreciated.  You could also make SAVORY SPICED POPCORN as well.  Either of tha last two look great in a clear container with a a piece of holly tied on the container with twine or raffia.

HOMEMADE PEANUT BUTTER CUPS are always a hit, and/or a small platter of these scrumptious goodies will be a big hit with anyone with a sweet tooth.

 MINT CHOCOLATE TRUFFLES are also very easy to make especially with the Bosch Universal Kitchen Machine.  It is a one to two ratio that you use for the whipping cream and the melted dipping chocolate.

1/2 cup whipping cream (heated on the stove in a heavy pot until just before boiling)

At the same time or even before start melting dipping chocolate ( usually purchased from the grocery store in bulk) so that you have 1 cup of melted chocolate.   It is best to melt it over a double boiler or in a very heavy pan so as not to burn it.  We do not use the Callebault chocolate for this as is doesn't have enough wax in it so the Foley's dark dipping chocolate is my choice. 

Remove the whipping cream from the heat and add the melted chocolate and pour the mixture into the Bosch mixer equipped with the whips and turn on high speed and let whip for 5 min.  ( I time it)  Add in 1/2 tsp. of mint flavouring.

Pour the mixture into a small bowl and cover with saran and chill in the fridge for 45 min. or longer.  Remove from the fridge and using a melon baller scoop out small balls and place separately on a cookie sheet covered with wax paper and place in the freezer for 1/2 hr.  In the meantime start melting the Callebault chocoate (I use 1/2 dark chocolate and 1/2 milk chocolate) that has been tempered (previously melted and cooled and mixed well with a spoon or hand held whisk)  We then dip the balls in the hot chocolate using our hand and place them on a cookie sheet with wax paper to set.

CLICK HERE FOR HAND DIPPED FONDANTS AND FILLINGS