Gifts in a Jar

 

My mother never ever liked getting a gift for Christmas that had anything to do with  cooking, cleaning or eating . . .well except for chocolates that is.  I never saw her turn down a nice box of choccies.  She just didn't want to get the other stuff, like mixers or blenders, or jars of jam, etc.

Me on the other hand, I just love, Love, LOVE to get any gift that has anything to do with the kitchen or eating!  I have had a Kitchen Aid Stand Mixer on my wish list for years now, to no avail, but . . . I live in hope.

 

Candy Apple Red or Powder Blue or even yellow would do me fine.  Actually who am I trying to kid, I'll take it in any colour I can get it!  But I digress . . .

 

Food gifts.  I just adore receiving them and I love putting them together for friends.  I especially love the mix in a jar things, or goodies in a mug, or Mug-ems as they are also called.  We did an activity in RS Society in August and I did a presentation on Gifts in a jar and it was quite popular so today I am going to show you two of my favourite Gift Mixes in a Jar, and in the spirit of giving, I am including my artwork Gift Tags for you to print out and tie on to your own gift jars.  All you need to do is right click and save and then you can print them out 4 or 6 to a page via your own printer.  Merry Christmas!  (And there are two versions, one with American measures and one with British measures.)


 

The first one is the Oatmeal and Raisin Cookie Mix in a Jar, and let me tell you they are fabulous cookies.  Very delicious.  These mixes are so easy to make, and such fun to give and to receive.  I really love decorating the jars up and making them pretty with ribbons and bows, etc.



You can decorate the up with Cute little Christmas Ornaments, or whatever.  Little cloth caps, ribbons . . . let your imagination and creativity carry you away!



And if you aren't into cookie mixes in a jar, you can just make some for yourself.  These cookies are fabulous.  Very, very tasty indeed!



 *Oatmeal and Raisin Cookie Mix In a Jar*
Makes 1 1-litre jar
Printable Recipe

100g of plain flour (1 cup)
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp bicarbonate of soda
1/2 tsp salt
150g of soft light brown sugar (3/4 cup)
110g of granulated sugar (1/2 cup)
100g of raisins (3/4 cup)
160g of old fashioned  oats

 

Whisk together the flour, cinnamon, nutmeg, soda and salt.  Layer the ingredients in the jar as follows, tamping each layer down well before adding another layer.  Half the flour mixture.  Half the brown sugar.  The raisins. The white sugar.  The remaining half of the brown sugar and the oats.   You may think it won't all fit, but it will.  Just persevere.  Screw on the lid tightly.  Decorate as you wish and attach a label with the baking directions.



You might think when you look at each recipe . . . all that would never fit in a jar, but don't worry!  It absolutely does!  I use my Pampered Chef tamper tool and it packs everything in very nicely.




These Cranberry White Chocolate and Oat Cookies are my favourites.  Oh my . . . but I could just eat them all up myself.  Quite dangerous to have around once baked.  I bet I ate three right away.  I am such a naughty pup.



I bet even YOU couldn't eat just one though . . . but who's eating??  These are for gifts right?  Yah, of course they are!!  But really . . . I don't think anyone would begrudge you making a jar of the mix, or just baking yourself up a recipe of these for your own family.  In fact, that might just be one way where you could guarantee a sweet surprise for yourself under the tree on Christmas morning!  After all, as they say . . . Charity begins at home! Ho Ho Ho!!



 *Cranberry White Chocolate Cookie Mix In a Jar*
Makes 1 1-litre jar
Printable Recipe

50g of plain flour (1/2 cup  plus 2 TBS allpurpose)
40g old fashioned oats (1/2 cup)
1/2 tsp bicarbonate of soda
1/2 tsp salt
66g soft light brown sugar (1/3 cup)
63g of white sugar (1/3 cup)
75g dried cranberries (1/2 cup)
90g white chocolate chips (1/2 cup)
60g of chopped  pecan nuts (1/2 cup)

Layer the ingredients in a clean canning  jar in the order given, tamping each layer down into place before adding the next one.  (I use my  pampered chef tamper for this, but you could use the end of a rolling pin as well.)  Screw on the lid tightly.  Attach a gift tag with the mixing and baking directions and decorate the jar as desire 

If you think you have seen this post before, you would be right. It is a repost from last year.  I threw my hip out today and although I had plans to do some baking I am having a hard time just to walk at the moment.  Arthritis is sometimes a real pain to live with.  In any case I am resting it up and reposting this post from last year.   I think some of my newer readers would enjoy it irregardless.  Do feel free to copy and print out my art recipe card/tags I have included.   God willing I will be back tomorrow with something new to share!!!

Speculaas for Christmas

 

These are my favourite of all the Christmas Cookies.  Dutch Speculaas cookies, or what I grew up calling windmill cookies.   They are a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas' feast in the Netherlands.  In recent years they have become available pretty much all year round.



Speculoos are thin, very crunchy, slightly browned and crisp and spicy.  Traditionally they are stamped with pictures . . . which is why I called them windmill cookies growning up as the ones we bought were always shaped like windmills.



Most Christmas's I have been able to buy them at Lidl, but we don't have a Lidl in Chester, only Aldi, so the last couple of years I have been missing them.  They are actually quite dangerous to have around the house because I can eat them like potato chips . . . they are so crisp and delicious and moreish.



I found a recipe to make my own on Pinterest the other day.  It comes from www.saltmag.com.  They looked really good and easy to make.   I have tried other recipes through the years and always been disappointed in the results.   They have never tasted as good as my memory of the windmill cookies of my childhood.



These did not disappoint.  They taste even better than the ones you can buy, and best of all . . . they are homemade and there is not a preservative or artificial ingredient included.   Everything is pure and natural . . . and delicious.   Crisp.   Buttery.   Perfectly spiced!

*Speculaas*

Makes about 3 1/2 dozen

Printable Recipe  

This is a recipe I adapted from saltedmag.   Believe it or not these taste even better than the ones you can buy in the shops at Christmas!  They smell heavenly when they are baking.  Your house will smell like Christmas!

48g ground almonds (1/2 cup)

188g plain flour (1 1/2 cups)

1/2 tsp bicarbonate of soda

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cardamom

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/4 tsp fine sea salt

113g unsalted butter at room temperature (1/2 cup)

110g light muscovado sugar (1/2 cup)

100g golden caster sugar (1/2 cup)

1 large free range egg

Whisk the almonds, flour, soda, salt and spices together in a bowl.   Set aside.  Cream together the butter and both sugars using an electric mixer on medium/high speed until light and fluffy.   Beat in the egg, until combines.   Beat the flour in slowly just to combine.   Shape into a round flat disc and wrap in plastic cling film.   Refrrigerate for at least one hour, but preferably overnight.

Preheat the oven to 180*C/350*F/ gas mark 4.   Line several baking sheets with baking parchment.  Roll the dough out on a lightly floured surface, using a floured rolling pin, to 1/4 inch thickness.  Cut out the cookies to your desired preference and place onto the prepared baking sheets, leaving about 1 1/2 inches between each.   Bake for 10 to 12 minutes, rotating the pans halfway through the baking time.  They should be firm and lightly golden brown around the edges. Allow to stand on the baking sheets for several minutes before scooping off to a wire rack to finish cooling completely.  Reroll scraps and repeat until all the dough is used. Store in an airtight container.



The cookie cutters I used to make these are the set of Tala  5 star cookie cutters.   There are five to the set in graduating sizes from only 1 1/2 inches to four inches in diameter.   They were easy to use and are dishwasher proof.   They also store easily, fitting snuggly together.



Available at all good cook shops for approximately £4.99.  I highly recommend.

Glazed Oatmeal Cookies

   

Cookie or Biscuit, no matter what you call them . . . these wholesome home baked tea time treats are a favourite with kids of all ages.  When my children were growing up I always made sure there was a nice homemade snack for them to come home to at the end of the school day and homebaked treats to put into their packed lunches.  

I know I was blessed to have had the luxury of being able to stay home during their growing up years and in all honesty I would never have had it any other way.  I know it meant we didn't have a whole lot of money for holidays and fancy cars, and stuff, but . . . I always kind of felt like I was giving my children the priceless gift of having a mother at home.    

 I can remember being frustrated at times as the things I baked seemed to evaporate as into thin air . . . but oh . . .  what I wouldn't give to have a house full of children again with all of the blessings, noise and activity that brings.    

My hands are empty now, no hugs no kisses, no lap cuddles . . . unless you count the furry ones I get from Mitzie, which are pretty special too.  My grandchildren live so far away I have never been able to bake them cookies or cakes.   The Toddster enjoys the fruits of my labors quite happily though, especially when it comes in the shape of these cookies, which were real favourites in my children's lunch pails.   

 

Easy to make using simple ingredients, these are quite large cookies that goe down a real treat after school as well, with a nice cold glass of milk.  They will store well in a covered container for four or five days and also freeze well.  I hope you will give them a go!  

*Glazed Oatmeal Cookies*
Makes about 2 dozen

Printable Recipe  

Cookied are actually called biscuits over here in the UK, but no matter what you call them, these little babies are delicious!  

For the cookies:

200g of old fashioned rolled oats (2 cups)

280g of plain flour (2 cups)

1 TBS of baking powder (YES that is 1 TBS)

1/2 tsp bicarbonate of soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/2 tsp vanilla paste (or 1 tsp vanilla extract)

2 large free range eggs

220g of butter, softened (1 cup)

170g of soft light brown sugar (14 1/2 TBS)

100g golden caster sugar (1/2 cup)  

For the glaze:

280g icing sugar, sifted (2 cups)

3 TBS milk

1/2 tsp cinnamon extract (optional)

Preheat the oven to 18-*C/350*F/ gas mark 4.  Butter two large baking sheets and set aside. 

Cream together the butter and both sugars until light and creamy.  Beat in the eggs, one at a time until well combined, then beat in the vanilla.   

Pulse the oats in a food processor for about 10 seconds until coarse.  Dump into a bowl.  Sift in the flour, baking powder and soda.  Whisk in the salt, cinnamon and nutmeg.   Add this dry mixture to the creamed mixture in thirds until completely amalgamated.

Scoop out in  2 tablespoon amounts and roll into balls.  Place onto the baking sheets, leaving a good two inches in between each one.  Bake for 10 to 12 minutesm until the bottoms begin to turn brown.  Remove from the oven and allow to stand on the baking sheets for about 5 minutes before lifting off onto a wire rack to finish cooling completely. 

To make the glaze, whisk all of the ingredients together in a bowl using only enough milk to give you a thick smooth drizzable glaze.  Dip the tops of the cookies quickly into this glaze until coated, allowing any excess to drip off.   Return to the wire racks until the glaze sets.  Store in an airtight container.