DIY - EDIBLE GIFTS IN JARS


HAZELNUT CHOCOLATE SPREAD
ALSO KNOWN AS HOMEMADE NUTELLA
Makes 2 cups (500 ml)

I’m so excited about this recipe, I don’t even know where to begin! First of all, there are no strange ingredients in it. You could almost say it’s healthy, right? It’s a perfect spreadable consistency, straight from the fridge. How awesome is that?? And best of all, it tastes amazing! It’s a bit more grainy (from the hazelnuts) than store-bought but I actually like that. 

INGREDIENTS
150 g hazelnuts
2-3 tbsp honey
2 tbsp vegetable oil, such as canola or rapeseed
1/4-1/2 tsp salt 
150 g dark chocolate (70%), chopped
2/3 cup (150 ml) milk 

INSTRUCTIONS
1. Preaheat oven to 175°C (350F).
2. Spread hazelnuts in a single layer on a baking sheet. Toast for about 12-14 minutes or until slightly browned and fragrant (make sure to keep an eye on them as they burn quickly and when burnt they will have a very bitter taste).
3. Put the nuts in a clean kitchen towel and rub to remove skin. You probably won’t get all of it out but that’s ok! Just make sure to remove the excess.
4. Put the nuts in a food processor or blender while still warm and mix until as finely ground as possible. Add the honey, oil and salt and mix until it resembles a grainy marzipan-like paste.
5. Melt the chocolate in a microwave or in a bowl over a saucepan with simmering water. Remove bowl from heat and stir in the hazelnute paste. Stir until smooth. 
6. Heat milk in a saucepan until hot but not boiling, add to the chocolate mixture a little at a time and stir until completely smooth. Make sure to taste the nutella to see if you wish to add more salt or honey.
7. Pour into a jar and put in the fridge to cool. Keeps for about 1 week in the fridge (though I ate it all pretty quickly).




HERB SALT WITH LEMON

INGREDIENTS
1/4 cup sea salt flakes (such as Maldon)
1/4 cup fresh herbs, tightly packed in the measuring spoon - I used basil, oregano and rosemary
zest from 1/2 lemon

INSTRUCTIONS
1. Put half of the salt and half of the herbs in a mortar and pestle (I’m sure a food processor would work as well).
2. Grind the mixture as finely as possible.
3. Add the rest of the salt, herbs and lemon zest and grind a bit more.
4. Spread mixture thinly onto a baking sheet and let dry overnight. Put salt in a small jar.




DOUBLE CHOCOLATE MUFFIN MIX
makes 12 muffins

INGREDIENTS & TOOLS
One 5-cup (1,2 liter) jar

2 cups (300 g) all purpose flour
1 tbsp (tablespoon) baking powder
1/2 tsp baking soda
1/4 tsp salt
1 3/4 cups + 1 1/2 tbsp (80 g) cocoa powder
1 cup + 2 tbsp (250 g) granulated sugar
150 g dark chocolate chips (or half milk chocolate, half dark chocolate)


INSTRUCTIONS
1. Mix flour, baking powder, baking soda and salt in a jar.
2. Layer in the following order, making sure to pack each layer down tight:
-Half of the flour mix
-Cocoa powder
-Rest of the flour mixture 
-Sugar
-Chocolate




Enclose the following instructions and a set of muffin liners
DOUBLE CHOCOLATE MUFFINS
makes 12

INGREDIENTS TO ADD
100 g (1 scant stick) butter, melted
1 cup buttermilk
2 large eggs


INSTRUCTIONS
1. Preheat oven to 200°c (392F). Prepare a cupcake pan with 12 muffin liners.
2. Mix melted butter, buttermilk and eggs in a large bowl.
3. Reserve some of the chocolate chips for the top of the muffins. Add the rest of the contents of the jar and stir until combined.
4. Divide batter between 12 liners, filling them completely full. Add reserved chocolate chips to the tops if desired.
5. Bake for 18-21 minutes or until a cake tester comes out almost clean.




OATMEAL COOKIES
WITH CHOCOLATE LENTILS
Makes 25 cookies

Adapted from Bakerella

INGREDIENTS & TOOLS
One 4-cup (950 ml) jar 

1 1/3 cup (185 g) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup (90 g) rolled oats 
1/2 cup (75 g) chocolate lentils
1/2 cup (100 g) + 1/4 cup (40 g) chocolate chips (I used a mix of dark chocolate and milk chocolate)
1/2 cup (100 g) raw turbinado sugar
1/2 cup (100 g) granulated sugar


INSTRUCTIONS
1. Mix flour, baking powder, baking soda and salt in a bowl.
2. Layer in the following order, making sure to pack each layer down tight:
-Flour mixture
-Oats
-Chocolate lentils
-Chocolate chips 
-Raw turbinado sugar
-Granulated sugar
-More chocolate chips (just to fill all the way to the top, and more chocolate never hurt anyone, right?)



Enclose the following instructions
OATMEAL COOKIES WITH CHOCOLATE LENTILS
Makes 25 cookies

INGREDIENTS TO ADD

1 slightly beaten egg
1 stick (113 g) butter (melted slightly in the microwave)
1 tsp vanilla extract


INSTRUCTIONS
1.Preheat oven to 175°C (350F)
2. Mix wet ingredients with the contents of the jar. Roll dough into 1 1/2 inch (3 1/2 cm) balls, place on a baking sheet covered with baking paper and bake for about 12-14 minutes.




CHAI LATTE SPICE MIX 

INGREDIENTS
1/4 cup ground cinnamon
2 tsp ground ginger
1 tbsp ground cloves
1 tbsp ground cardamom
1 tsp vanilla powder
2/3 cup (135 g) raw turbinado sugar

INSTRUCTIONS
Mix all ingredients and put in airtight jar.


Enclose the following instructions and a couple of tea bags:
CHAI LATTE
Makes one serving


INGREDIENTS
2/3 cup milk
1/3 cup + 2 tbsp water
1 bag of black tea
2 1/2 tsp chai spice mix

INSTRUCTIONS
1. Bring all ingredients to a boil in a saucepan and stir until dissolved.
2. Let sit for one minute.
3. Strain mixture once or twice and top with frothed milk and cinnamon.





CINNAMON GRANOLA

INGREDIENTS
2 cups (180 g) rolled oats
100 g slivered almonds
1/4 cup maple syrup
1 tbsp vegetable oil
1/2 tsp cinnamon
1/4 tsp vanilla powder
1/2 tsp salt

1/2 cup (30 g) coconut flakes
1/2 (75 g) cup raisins

INSTRUCTIONS
1. Preheat oven to 150°C (325F).
2. Mix oats, almonds, maple syrup, oil, cinnamon, vanilla and salt in a large bowl. Stir until all dry ingredients are coated with the wet.
3. Spread mixture on a baking sheet covered with baking paper.
4. Bake for 45 minutes, stirring every 10 minutes or so.
5. Spread the coconut flakes on the baking sheet and bake for another 10 minutes or until mixture is golden brown.
6. Let cool, add raisins, then pour into a jar.