Here's what I'm making (suggestions as to what to add, or how to make it pretty, etc are more then welcome!!):
Movie Gift Basket
Place the following in a popcorn tub or dollar store colorful bowl :
A couple boxes of movie theater candy or rock candy
A bottle of their favorite soft drink
A classic DVD- $5 box
Handmade Fleece Blanket (Not a basket, just something I'm making for the little one's in my life, not my LO)
Get 2 different patterns of fleece the same size (small enough for baby).
Cut slits about 2 inches in and 1 inch apart from one another all the way around the edges and then knot each slit to the other piece. It creates a seam with no sewing and they're cute and warm.
Winter Warmth Gift Basket
Coco mix (Look up recipe for homemade)
Snow themed mug
Mom's Relaxation Basket
Line a pretty basket with pastel tissue paper and fill with:
Gourmet Coffee Mix/Coco mix
Book & bookmark
Chocolate Milk Bath BonBons
8 Tablespoons powdered milk
1 Tablespoon cocoa butter
2 Tablespoons powdered cocoa
Melt cocoa butter, add sifted powdered milk & cocoa. Pack into candy molds of 1 Tablespoon size or bigger & flash freeze for 10 minutes.
To use: 2 per bath (about 2 T.)
Crumble under warm running water as the tub fills.
Homemade Bakes Basket
2 cups milk chocolate chips
2 tablespoons shortening
30 mini paper candy cups
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
1. In small saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth -- about 3 to 5 minutes.
2. With small brush, coat inside of paper cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
3. In medium saucepan combine butter and peanut butter. Cook over medium heat, stirring occasionally, until melted -- about 4 to 6 minutes. Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
4. Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm -- about 2 hours. Carefully peel off paper cups. Store refrigerated.
choc chip cookies
2 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) baking soda
1 cup(s) (2 sticks) unsalted butter, room temperature
1/2 cup(s) granulated sugar
1 cup(s) packed light-brown sugar
1 teaspoon(s) salt
2 teaspoon(s) pure vanilla extract
2 large eggs
2 cup(s) (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
5 egg yolks
3/4 cup sugar
1 cup heavy cream
2 cups whole milk
1 1/4 cups good quality bourbon or whiskey
1/4 cup spiced rum
Pinch of salt
1 tsp vanilla
1/2 tsp nutmeg plus more for garnish
1. Whisk yolks with sugar until creamy and sugar begins to dissolve.
2. Add cream, milk, bourbon and rum and stir to combine.
3. Stir in nutmeg and vanilla and chill well.
4. Serve chilled on the rocks with a sprinkle of nutmeg if desired.