It's far too few days before Christmas, and you realize you've forgotten a gift for someone - and it's not just anyone: it's someone who will notice that they've been forgotten. With your budget already shattered and your lack of desire to enter the fray of late Christmas shopping, what do you do? You do it yourself.
Of course, the easiest route to take is food. But you don't have to stick with the usual store-bought peppermint bark or assorted Christmas cookies. I promise these are all quick, easy gifts that almost anyone can make. The Homemade Chai Syrup and Caramel Sauce pair well with the shortbread cookies for a delicious holiday treat.
Most of these last minute, DIY gifts can be made with things you have already lurking in the back of your pantry. And if you don't, a wick trip down to the grocery store is far less painful than a shopping center or mall.
Simple Shortbread Cookies
Easy, quick, and delicious
Shortbread cookies are one of my favorite things on this earth. They're easy to make and are absolutely delicious. This egg-free version is one of the easiest recipes I've had the opportunity to bake.
What You'll Need
1+1/4 cups all purpose flour
3 tablespoons granulated white sugar
1/2 cup butter
Directions
Mix the flour and sugar together thoroughly. Cut the butter into the mixture until small clumps form. (If you have a food processor, this will go much faster. If doing it by hand, cut the butter into cubes and use a hand mixer). Roll the dough onto a flat, lightly floured surface and cut into strips. Bake at 325 degrees (approximately 160 C) for 25-30 minutes or until bottom of cookies begin to brown slightly.
To make sweeter, add 1/2 teaspoon of vanilla. To make butter pecan shortbread, use golden or light brown sugar instead of white sugar; after cutting in butter, add 2 teaspoons finely chopped pecans and 1/2 tsp vanilla; mix and cut into strips.
Homemade Chai Syrup
Great for tea drinkers and ice cream lovers
I found this recipe on one of my favorite cooking-related websites and have made it several times for myself and as a gift. It's easy to personalize to the giftee's taste buds or preferences.
What You'll Need
one can (14-16 oz) of sweetened condensed milk
1 tsp granulated white sugar
1+1/2 tsp ground cinnamon
1 tsp cloves
1/2 tsp nutmeg
(optional) 1 tsp cardamom
Directions
Simply mix the spices with the sweetened condensed milk and store in a mason jar in the refrigerator up to 6 months (although I doubt it will last that long).
For a chai with less spice, use 1/2 tsp of cloves. I don't use cardamom out of a personal preference. For a sweeter vanilla chai, try adding a dash of vanilla extract to the mix. Be careful, a little goes a long way!
Serve to taste with strong black tea, on ice cream, or with a breakfast of indulgence on waffles or french toast.
Caramel Sauce
Delicious on everything!
A slightly modified version of Julia Child's original caramel sauce, this recipe calls for a split of white and brown sugar to give the caramel sauce a sweeter, richer taste. Making caramel is based on the color of the mixture during cooking, so if you're worried about undercooking your caramel and having runny sauce, use all white sugar instead of adding brown.
If you've never made caramel before, the three most important things to remember: 1) it takes awhile to cook, don't rush things; 2) wash the pot immediately after or you'll regret it; 3) do not stir the caramel mixture unless instructed (stirring will make it grainy).
What You'll Need
1/2 cup granulated white sugar
1/2 cup loosely packed golden or light brown sugar
1/3 cup water
1 cup heavy cream
pinch of sea salt
1 tablespoon vanilla extract
Directions
Using a heavy saucepan, mix both sugars and water. Bring to a simmer over medium-high heat. Swirl the pan using the handle until the sugar is completely dissolved.
Cover the pot and let the liquid boil. Remove the coverall and the let the mixture boil, remembering to swirl every minute or so. It will start to slowly change color. Remember, if you've used brown sugar you'll have to pay close attention here: it needs to be darker than the brown sugar! When the liquid is a deep, warm amber color, remove the pan from the heat and pour in the cream. The mixture will bubble and may seize up - that's ok.
Put the pot back on low heat and stir with a spoon until the caramel has re-melted and the sauce is a light or golden brown. Remove the pan from the heat again and add the vanilla and salt. Store in a mason jar in the fridge for up to 6 months.
For sweet-and-salty caramel you can add a bit more sea salt, but be careful with how much you add. It can mix unevenly.
Image via flavordechoes's Flickr