Q&A: Original ideas for offering homemade cookies and bars?

Question by Bluemoon: Original ideas for offering homemade cookies and bars?
It is close to Christmas time. I like to make cookies and offer them to my friends. Do you have any creative/orginal ideas on how to offer them besides the good old cookie tin. I really appreciate your answers.
Happy baking and thanks.

Best answer:

Answer by Faith S
Baskets, jars, canisters, food storage containers, lunchboxes, mugs…just about anything. Just make sure you wrap them and protect them from breaking.

What do you think? Answer below!

Posted by in Uncategorized and tagged with Bars, cookies, Homemade, ideas, offering, Original | Trackback
  1. SeaDragon says:

    At Christmas time you can usually get nice fancy disposable plates and serviettes. Lay your cookie/biscuit selection on these in a nice arrangement and wrap with clear cellophane. Gather cellophane up with some decorative curling ribbon and add extra decoration if you want. Your recipient will be able to see your fantastic baking, but it’s also nicely wrapped.

    have fun baking!

  2. libby l says:

    Hi, this is a link to one of my favorite websites there are lots a “Jar Gifts” to be found there. I will submit a couple for you to see.

    Mexican Hot Chocolate Mix in a Jar recipe
    1/3 cup light brown sugar
    3/4 teaspoon ground cinnamon
    1 1/2 teaspoons powdered vanilla
    1/4 cup cocoa
    2 1/2 cups powdered milk

    Combine and blend ingredients in a small bowl. Place in an airtight jar.

    Attach these instructions to the jar:

    Mexican Hot Chocolate

    Serves 6

    3 cups water
    Mexican Hot Chocolate Mix (to taste)
    Cinnamon sticks for garnish

    Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks.

    For a frothier hot chocolate, mix in a blender.

    Miniature Amaretto Cakes recipe
    1 cup butter
    4 eggs
    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon ground nutmeg
    1 1/2 cups granulated sugar, divided
    1/2 cup water
    1 cup Amaretto, divided
    1 1/2 teaspoons finely shredded lemon peel
    1 teaspoon vanilla extract
    3 tablespoons brown sugar
    3 tablespoons light corn syrup

    Generously grease and flour eight 4-inch fluted tube pans or twenty 2 1/2-inch muffin pans.

    Let butter and eggs stand at room temperature for 30 minutes.

    Stir together flour, baking powder and nutmeg.

    In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add 1 cup of the sugar, 2 tablespoons at a time, beating on medium-high speed about 6 minutes or until mixture is very light and fluffy. Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often. Stir in 1/3 cup of the Amaretto, the lemon peel, and vanilla. Gradually add flour mixture, beating on medium-low speed just till combined. Pour batter into prepared pans.

    Bake at 325 degrees F for 20 to 25 minutes for 4-inch pans, 22 minutes for muffin pans, or until a wooden pick inserted near center comes out clean. Cool on rack 10 minutes. Remove cakes from pans. Cool thoroughly.

    Prick fluted top and sides of each cake or top and sides of each cupcake generously with tines of a fork.

    For syrup, in saucepan combine remaining sugar, brown sugar, corn syrup, and 1/2 cup water. Cook and stir over medium heat until bubbly and sugar is dissolved; remove from heat. Stir in remaining Amaretto. Cool 5 minutes.

    Dip top and sides of each cake or top and sides of each cupcake into syrup. Place on wire rack above a baking sheet. Spoon or brush remaining syrup over tops of cakes. Cool. Wrap cakes individually in plastic wrap; chill up to 3 weeks. (Or, transfer to a tightly covered container and chill up to 3 weeks.)

    For giving, place the individually wrapped cakes in a tissue-paper-lined box. Or place on foil-covered cardboard and over-wrap with cellophane.

    Makes 8 miniature cakes or 20 cupcakes, 4 gifts.

    Preparation and Presentation Ideas
    Labeling gifts: Buy pretty decorative labels for your homemade gifts. Include with the name important information on storing and serving.

    To clean empty bottles, fill them half full of water. Add 1 tablespoon baking soda and shake well. Let stand for 1 hour and then rinse thoroughly.

    Save empty wine, liqueur, vinegar, olive oil, chili sauce, pancake syrup, spaghetti sauce and salad dressing bottles throughout the year and fill them with your homemade versions for gift giving. Decorate by tying plaid or colored ribbon around the neck.

    Recipe Gift Cards
    Spray mount adhesive
    Hole punch
    3 (3 x 5) unruled white index cards
    Felt-tip marker, coordinated color
    1/4 yard glazed small print chintz
    3 (8-inch) lengths 1/4-inch satin
    fabric ribbon, coordinated to fabric color
    X-Acto knife

    Spray one side of each card with adhesive and press down to wrong side of fabric. Turn fabric over and smooth out any creases or lumps. Trim fabric to edge of cards with X-Acto knife. Fold cards in half with fabric on outside. Punch hole through both sides, near upper left corner. Open cards and write appropriate recipe or instructions for the type of gift. Close cards, thread ribbon through each hole, and attach to necks of bottles, basket handles, etc.

    Mrs. Butterworth’s Syrup Bottle
    1 empty bottle Mrs. Butterworth’s
    maple syrup, without label
    1/4 yard small check brown gingham
    Felt tip fabric marker

    Fill bottle with homemade syrup using a funnel for easy pouring. Screw on cap. Wash and dry outside of bottle and cap. From gingham cut a 7-inch square, a 4 x 10-inch strip, and a 1 1/2 x 15-inch strip. Fold 7-inch square diagonally into a triangle and press. Fold 4 x 10-inch strip in half to a 4 x 5-inch rectangle. Press with fold at top. Fold 1 1/2 x 15-inch strip in half, lengthwise to a 3/4 x 15-inch band. Press.

    Tie triangle bandana-style over bottle cap, tucking pointed end under tied ends at back of bottle’s head. On the 4 x 5-inch fabric, fold back top layer (which will be the apron front). On the inside write with marker on lower half of fabric the following:

    (your name)’s (food item name)
    Heat and serve warm over pancakes or waffles.
    Top with toasted walnuts, sliced bananas, or chopped apple.

    Tie apron around bottle by slipping folded edge of 15-inch band under folded edge of 4 x 5-inch rectangle. With apron centered on band, tie around waist, with bow at back of bottle.

    Fabric Bag (for pancake mixes, etc.)
    1 (11 x 40-inch) piece of fabric

    With right sides of cloth together and matching short edges, fold fabric in half. Finger press folded edge (bottom of bag. Using a 1/4-inch seam allowance and thread to match fabric, sew sides of bag together. Press top edge of bag 1/4-inch to the wrong side. Press 1/2-inch to the wrong side again and stitch in place.

    For a bag with a flat bottom, match each side seam to fold line at bottom of bag; sew across each corner 1 inch from point. Turn bag right side out. Pour mix into bag and close the top of the bag with a pretty ribbon.

    Attach the recipe for the mix to the bag.

    Happy Holidays! Have Fun

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