At a family dinner about a month and a half before Christmas, Ryan's side of the family agreed that we would do all homemade gifts this year. I was excited--in this day and age of Pinterest, coming up with DIY gifts is much easier. Although Ryan and I tossed several ideas around, we ultimately settled on ice cream.
1 pint of Banana Pudding Ice Cream
1 pint of Cookies and Cream Ice Cream
1 pint of Coconut Rum Ice Cream with Toasted Coconut
1 pint of Chocolate Liqueur Ice Cream (to be posted soon!)
Cupcake Project, she had just finished attempting a batch of Chocolate Gingerbread Fudge that had, for whatever reason, refused to solidify. With no use for the syrup, she offered it to me. Too tasty to throw away, I bottled it up and included it in the gifts...and the remaining syrup I could not stop attacking with the spoon. I've never tasted such a delicious mess-up!
this recipe from Cupcake Project and made a variety of rolled cones as well as flattened cone pieces to include in the gifts. We could not get over the stellar flavor of these. I realize a waffle cone maker is a novelty item but I'm tempted to get one because the homemade cones are so good. (Thank you Stef for letting us borrow your maker!!)
Cranberry, Caramelized Onion, and Goat Cheese Dip
Two Years Ago: Grammy's Chocolate Cookies
Homemade Hot Fudge Sauce
seen on Annie's Eats
*makes 2 1/2 cups
-4 oz. unsweetened chocolate, finely chopped
-3 tbsp unsalted butter
-2/3 cup water
-1/3 cup sugar
-6 tbsp corn syrup
-pinch of salt
-1 tbsp rum (or vanilla extract)
1. Place a heatproof bowl over a pan of simmering water. Add chocolate and butter and heat slowly, stirring with a spatula, until smooth and melted.
2. Meanwhile, heat the water to boiling in a small heavy saucepan. Once chocolate/butter is melted, add to boiling water. Stir in sugar, corn syrup, and salt. Increase heat and bring mixture to a boil. Adjust heat so that the sauce is maintained at the boiling point. Boil for 9 minutes, stirring occasionally.
3. Remove from heat and allow to cool for 15 minutes. Stir in rum.
*If not using immediately, store in an airtight container in the fridge. Reheat by microwaving in 15-second intervals until shiny and smooth.