5 Minute Edible Gifts

5 Minute Edible Gifts

I love bringing something wonderful and homemade to friends homes during the Holiday season. Everybody brings cookies, and frankly with two little ones and a third one on the way my cookie making time has been severely curtailed this holiday season. What I’ve been gifting and what my friends adore is my Homemade Irish Cream. I can put it together in the blender in the space of 5 minutes, pour it into a carafe and have something truly yummy to give away and liven up any party. I use an inexpensive whiskey for mine, but you could easily substitute rum for rum lovers or even vodka.
Now, if you are not imbibing this year or would like an alternative to the store bought eggnog, I’ve come up with an egg less variation that my both my kids and my whiskey loving husband love.
Enjoy! Happy Holidays!

Homemade Irish Cream
Ingredients:

  • 1 cup heavy cream
  • 14 oz. sweetened condensed milk (one can)
  • 1 1/3 cup whiskey (Jameson or Bushmills work well, but you could also use Bourbon, Scotch or an aged rum.)
  • 2 tablespoons chocolate syrup (add more to taste)
  • 1 teaspoon coffee extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

*for a Vodka variation, Increase the chocolate syrup to ¼ cup and increase the coffee extract to 2 tsp.

Instructions:
Place all ingredients in a blender or food processor and blend to combine. Keeps for 1 month tightly covered in the fridge.

Egg-free Nog
2 cups heavy cream (You can substitute half and half or light cream.)
14 oz. sweetened condensed milk (one can)
1 Tbsp. Vanilla Extract
½ tsp. cinnamon
½ tsp. orange zest
½ tsp. nutmeg
Combine all ingredients in a large bowl. Keeps tightly covered in the fridge for 2 weeks.

 

Authored by: Phoebe Schilla

Phoebe dreamt of going to cooking school as a young child, and when she was 19, she was given the opportunity to study at Le Cordon Bleu in Paris, France. Needless to say she jumped at the chance and hasn’t looked back since. After her return from France she continued her education working in restaurants, and eventually found herself back in Culinary School, this time at the Culinary Institute of America (CIA) in Hyde Park, New York. She spent two years there, and graduated with an AOS degree in the culinary arts. The Cordon Bleu and the CIA couldn’t be more different. The two educational styles complemented each other and gave her a well rounded education. As a result, she knows a lot of minutiae about the culinary arts and feels comfortable cooking just about anything. There is nothing that pleases her more than to make something beautiful and fragrant to eat. This is what she was meant to do, and she loves sharing her cooking skills and knowledge with others. More information and recipes can be found on Phoebe's website, Studio of Good Living!

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