Dessert

3 DIY Food Gift Ideas | ENTERTAINING WITH BETH

3 DIY Food Gift Ideas | ENTERTAINING WITH BETH



SUBSCRIBE for more holiday entertaining ideas and recipes! http://bit.ly/BethsEntertaining
Hey guys I’m excited to relaunch my Holiday Helper Series! This is the 3rd of 4 episodes I’ll be doing for the holidays, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. This week we are tackling 3 DIY Food Gifts that are as easy as they are elegant! #holidayhelpers #bissell #AD

Special thanks to BISSELL® for sponsoring this series and collaborating with me on this video series.

To purchase the BISSELL® AirRam® Click Here: http://amzn.to/2eUxKLC

WATCH MORE HOLIDAY HELPER EPISODES!
3 Puff Pastry Appetizer Ideas! http://bit.ly/2gB11iW
5 Things You Should Do Before Tday! http://bit.ly/2eldkit
How To Set Up a Buffet http://bit.ly/2fEmJxL
How To Stock a Home Bar http://bit.ly/2eUNTk0
3 Non-Alcoholic Drinks for the Holidays http://bit.ly/2fDyPJ6
Last-Minute Appetizers http://bit.ly/2fEkBGx
Cute Hostess Gifts from the Grocery Store! http://bit.ly/2elbZYY
1 Set of Fruit 3 Center Piece Ideas http://bit.ly/2fmUhRK
How-To Create a Charcuterie Board http://bit.ly/2fDnMSe

BETH’S SWEET AND SALTY NUT BRITTLE
Makes 2 ½ pounds (enough for 2-3 gifts)

INGREDIENTS:
2 1/2 cups (500g) white sugar
1/4 cup (60 ml) water
6 tbsp (90g) unsalted butter + 1tbsp (15g) for greasing
1/2 cup (120ml) light corn syrup *
1 tsp (5ml) vanilla
1 tsp (5ml) baking soda
¼ tsp (1.25ml) fleur de sel + a sprinkle for garnishing
14 ounces (396g) unsalted, peanuts

*If you cannot find corn syrup you can actually make it yourself. Here’s a link that will show you how. http://bit.ly/2g7EFln

METHOD:
Grease a rim-lined cookie sheet and heat safe spatula with butter. Set aside.

In a large saucepan, combine the sugar, water, butter, corn syrup and vanilla. Bring to a boil.

Cook over medium high heat, stirring periodically until mixtures registers at 302F degrees on a candy thermometer, it should take between 10-15 minutes.

Then turn off the heat and stir in the baking soda. Caution, mixture will bubble up a bit. This is a necessary step to allow the brittle to have the right brittle texture and break off into pieces. Add the salt.

Stir in the nuts, quickly making sure to incorporate all the nuts with the sugar mixture

Press mixture down with spatula to form a single even layer about ½” thick. Sprinkle with salt. Allow to cool completely 40 mins.

Break the brittle into shards and package up for friends!

BETH’S HOLIDAY GRANOLA RECIPE
Makes 8 cups of granola (3-4 gifts)

For Granola:
4 cups (950ml) of old fashioned oats
3 egg whites
1/2 cup (120 ml) of honey
3 tbsp (37g) brown sugar
2 tsp (10 ml) cinnamon
1 tsp (5 ml) ground cloves
1 tbsp (15 ml) Orange Zest of 1 tbsp of the fresh juice
2 cups (300g) of Raw Pecans, chopped
1 ½ cups (350ml) dried cranberries
¼ cup (60 ml) of pumpkin seeds

METHOD:
Preheat oven to 350F/(176C)

Whisk together egg whites, honey and brown sugar. Add oats and nuts. Turn out onto 2 rim-lined cookie sheets single layer and bake for 12-15 mins or until golden, tossing occasionally.

Remove from the oven and toss in the dried cherries while the granola is still warm.
Place back in the oven, flipping trays and bake for another 12 mins until granola is golden brown. Remove from the oven and allow to cool.

The granola will dry out and crisp up while it cools. Store in an air-tight container until ready to use or gift.

BETH’S PALMIER RECIPE
Makes 30 cookies (4-5 gifts)

INGREDIENTS:
1 Box Store-bought Puff Pastry, will include 2 sheets
1 1/2 cups (300g) sugar separated into ¾ cup (150g) measurements (NOTE: you will use ¾ cup (150g) per pastry sheet)
½ tsp (2.5ml) of salt, separated into ¼ tsp (1.25ml) measurements (NOTE: You will use ¼ tsp (1.25ml) for each ¾ cup (150g) of sugar)

METHOD:
Preheat Oven to 450F (232C).

Combine ¼ tsp (1.25ml) of salt with ¾ cup (150g) of sugar.

On a large cutting board sprinkle the sugar mixture on a cutting board. Place one sheet of puff pastry on top. Sprinkle the remaining sugar on top of the pastry. With a rolling pin roll the pastry making sure the sugar is adhering well into the pastry on either side.

Then to fold bring the sides of the pastry to the middle, meeting in the center. Then fold those panels again so they meet in the center once more.

Then fold one half over the over, like a book. You will now have 6 layers. Cut into 1/2” (13mm) slices. The shape will look like a little heart. You should get 15-16 slices per pastry sheet

Place cookies on a parchment lined cookie sheet at least an 1-2 inches apart as these will spread out. Bake for 10 mins one side until caramelized and then flip with a skinny metal spatula and bake for another 2-3 mins the other side.

Remove from the oven and transfer cookies to a cooling rack to cool completely. Package up in treat bags that are 4 x 2x 9.5 inches and give!

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View Comments (27)

27 Comments

  1. Richard Khusial

    November 27, 2016 at 11:36 pm

    Never had a Palmier cookie, will try it for this holiday

  2. Margarita Gonzalez

    November 27, 2016 at 11:36 pm

    wow! this is better than I thought! ! !
    Thank you.

  3. Margarita Gonzalez

    November 27, 2016 at 11:36 pm

    I soo love this recipe!!!

  4. María Paz Domínguez

    November 27, 2016 at 11:36 pm

    Wow, this looks amazing! thank you! Is there any way to replce the corn syrup? I have always been reluctant to use it. Thank you!

  5. Jen Gossett

    November 27, 2016 at 11:36 pm

    I love these ideas☺️ Thanks, Beth!

  6. Eva Cruz Pena

    November 27, 2016 at 11:36 pm

    Hi @entertainingwithbeth! Thank you so much for your videos, we love them!!! Question: for the brittle, my daughter is allergic to corn, so what is something I can use to substitute the corn syrup?
    Thank you

  7. Mary Canfield

    November 27, 2016 at 11:36 pm

    Such great ideas! I'm always looking for homemade gifts and these 3 fit the bill!

  8. Daniele Main

    November 27, 2016 at 11:36 pm

    I make granola all the time and have never used an egg. Will have to give this a try.

  9. Hot Potato

    November 27, 2016 at 11:36 pm

    Such lovely ideas! Thank you Beth, for saving my budget this Christmas!

  10. kathy howell

    November 27, 2016 at 11:36 pm

    You are so creative, I love all your videos.

  11. Dana Spiel

    November 27, 2016 at 11:36 pm

    How did you clean off the deep pot from the peanut brittle?

  12. GG DiG

    November 27, 2016 at 11:36 pm

    Hi beth! These all look delicious! I was just wondering, I am sensitive to pecans…..its kinda weird cause I'm only sensitive to pecans and walnuts, but I am. So what can I use instead for the granola? Thanks:)

  13. Farra Pouilh

    November 27, 2016 at 11:36 pm

    Great gifts idea now I know that hat to give my daughter teacher instead of the same thing every year .

  14. 46619TAB

    November 27, 2016 at 11:36 pm

    The cookies look to die for good, we're hosting a brunch next Saturday and these would be a perfect 'host gift'!! I love the packaging idea, very clever!!
    THANKS Beth!!

    My late Grandmother used to make brittle using Cashews instead of Peanuts that was the best I've ever had, store bought is ghastly, it was paper thin and melt in your mouth good with the Cashews adding an unexpected depth of flavor. If I had the recipe I'd share it but she was a German housewife/mother/cook/baker and all the recipes went with her when she died because she never wrote them down :(

  15. Snoop Around (Snoop Around)

    November 27, 2016 at 11:36 pm

    Loved this video! Here in Italy is quite hard to find corn syrup, what could I use instead? Love from Italy

  16. Cherronica

    November 27, 2016 at 11:36 pm

    Thank you so much for the video! Didn't expect one at all!!! feels so good to watch you and to listen to you :))

  17. mahy aly

    November 27, 2016 at 11:36 pm

    woooooooooow

  18. C Mo

    November 27, 2016 at 11:36 pm

    You are so talented. Thank you Beth..Can't wait to get inspired by your goodwill.

  19. suritaz

    November 27, 2016 at 11:36 pm

    What can i use to replace the light syrup?

  20. Avirajsinh Mahida

    November 27, 2016 at 11:36 pm

    we call "chikki" to peanut brittle in India! !

  21. Jorge Rojo (Jrg Rj)

    November 27, 2016 at 11:36 pm

    Beth. According to Cubans palmiers are bicycles, and here in Colombia we call them hearts… Now I've learnt from you, they can also be seen as elephant's ear… TY for the video!!!!

  22. Ioanna Lygerou

    November 27, 2016 at 11:36 pm

    Wonderful video and Ideas, thank you :)

  23. Rutger Fernandes

    November 27, 2016 at 11:36 pm

    I love your videos! 🙂 I will definitely making these! I would love to see more Christmas main course recipes! :)

  24. Claudia Amaral

    November 27, 2016 at 11:36 pm

    Nut brittle!! This is so typical and popular in my country, and I never learned how to make it… thanks Beth!!

  25. Phi Phung

    November 27, 2016 at 11:36 pm

    THESE LOOK SO DELICIOUS

  26. Mihika Desai

    November 27, 2016 at 11:36 pm

    third!

  27. RandomnessLOL

    November 27, 2016 at 11:36 pm

    Second :)

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