5 Diy Christmas Gifts Recipes

5 DIY CHRISTMAS GIFTS

Steps:

• Heat oven to 425°F.
• Drain and rinse chickpeas, then spread out on a clean towel. Rub with another towel to dry, and let them sit for 10 or so minutes.
• Arrange on a large baking sheet. Place in the oven and roast for 30 minutes.
• Give the pan a shake and return to the oven for 5-15 more minutes. Keep an eye on them at this point so they don't burn!
• Once the chickpeas are done (they will darken slightly and will get nice and crunchy), remove from the oven and carefully scoop into a large bowl.
• Spritz with oil until lightly coated, then stir in all seasoning. Spread out on the baking sheet to cool completely.
• Storage- Store in a bowl or container for up to a week, you don't even need to cover them!
• Spread a piece of parchment paper on a baking sheet (spray baking sheet first with oil to help the parchment paper stick and not roll back up).
• Prepare the base chocolate layer: In a double boiler, add the brown chocolate, 1 teaspoon coconut oil, 1/2 teaspoon peppermint extract.
• Stir frequently until melted and smooth, then pour onto the prepared parchment paper. Smooth with a spatula.
• Refrigerate for 30 minutes- 1 hour.
• Prepare the white chocolate layer: melt the white chocolate in the double boiler with 1 teaspoon coconut oil and 1/2 teaspoon peppermint extract, stirring frequently until completely smooth.
• Pour over the brown chocolate layer, and work quickly, smoothing with a spatula.
• Sprinkle with chopped candy cane.
• Refrigerate overnight, then cut into bite-sized pieces.
• Storage- You can store at room temperature for up to 1 week (unless you live in a warm climate!), or in a sealed container in the fridge for up to 1 month.
• Place peeled and chopped apples in the base of a 6 quart slow cooker. Stir in the spices.
• Cover and cook on high for 4-5 hours or on low for 8-10 hours. You may want to stir it partway through (only once).
• After cooking through, blend it until smooth using an immersion blender. Alternatively you can work in batches and carefully puree the apple butter in a stand blender.
• Storage- keep in the fridge for up to 2 weeks. You may freeze for up to 6 months; make sure to leave lids ajar and to leave space for expansion if you are freezing right in the jars.
• Heat oven to 350°F. Line a baking sheet with parchment and set aside.
• In a large bowl, toss together the pecans, egg whites, cinnamon, cardamom, nutmeg, brown sugar and salt.
• Spread nuts out on the baking sheet, then bake for 8-12 minutes...keep an eye on them at the end so they don't burn!
• Allow to cool completely, then transfer to a storage container or gift bag.
• Storage- store at room temperature for up to 1 week or in the fridge for longer term.
• Heat oven to 200°F.
• Spread lemon and lime zest on a baking sheet. Bake for 30-45 minutes, until zest is completely dehydrated. Remove from oven and cool.
• Mix 2 tablespoons of citrus zest with 1/2 cup salt. You can use a mortar and pestle to get it mixed well.
• Storage- keep in a sealed container at room temperature for up to 1 year!