Take Home Treats / Gift Ideas
CANDY CANE MICE by Martha Stewart
This adorable idea by Martha Stewart is so easy and perfect for any take home treat or school gift idea.
BABY JAR SNOWMAN by Morayfield Mums
This is a novelty idea which won't cost a lot to make particularly if are going through a lot of baby food jars. You can fill the jars with any desired treats. These particular ones have marshmellows in the top, hot chocolate mix in the second and peppermints in the bottom. This image was found on Morayfield Mums facebook page at https://www.facebook.com/Morayfield.Mums by Kaz.
REINDEER POOP by Morayfield Mums
This is a fun idea that will make the children giggle. You can use maltesers, chocolate covered sultanas or anything similar. This image was found on Morayfield Mums facebook page at https://www.facebook.com/Morayfield.Mums .
REINDEER FOOD by Morayfield Mums
This is an adorable recipe for reindeer food. It creates the magic that every child needs at Christmas. It contains dry oats and glitter. This image was found on Morayfield Mums facebook page at
REINDEER FACES WITH LOLLIPOPS
Very cute for a take home treat or that special gift for school friends.
This photo belongs to the very clever Danielle Raward from http://www.stringofbeads.com.au/String_of_Beads/Home_Page.html which is handmade jewellery.
Maltesers and a Jaffa for Rudolph
GINGERBREAD MEN by Morayfield Mums
These adorable gingerbread men were found on Morayfield Mums facebook page at https://www.facebook.com/Morayfield.Mums
125g unsalted butter, softened
1/2 firmly packed cup (100g) brown sugar
1/2 cup (115g) golden syrup
1 egg yolk
2 1/2 cups (450g) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
1 cup (150g) icing sugar, sifted
Silver cachous, to decorate
Preheat oven to 180°C. Line 2 large baking trays. In a large bowl, beat butter and sugar using electric beaters until thick. Beat in syrup and yolk, then use a spoon to fold in flour, ginger, spice and soda until a smooth dough. Form into a disc and cover in plastic wrap. Chill for 30 minutes.
Bring dough to room temperature, then divide in 2. Roll out pieces between baking paper to 5mm thick. Use a gingerbread man cutter (we used a 7cm and a 12cm) to cut shapes. Space out on trays (you may need to bake in batches). Bake for 10 minutes or until golden. Using a skewer, quickly make 5mm holes at the top of the warm biscuits to thread ribbon. Cool completely on a rack.
Stir icing sugar with 2-3 tsp warm water to make a stiff icing. Transfer to a piping bag with a small plain nozzle. (Or place mixture in a snap-lock bag, push icing into a corner, then snip off corner). Pipe 3 small dots down each biscuit, then press in cachous and thread ribbon in holes. The biscuits will keep in an airtight container for up to 2 weeks.
M&M jar by Morayfield Mums
This neat gift idea was found on Morayfield Mums facebook page at https://www.facebook.com/Morayfield.Mums
GIFT BOXED RUM BALLS by LaBelle Table
These gorgeous little gift boxes filled with rum balls. This was found on LaBelle Tables facebook page at https://www.facebook.com/LaBelleTable
ADORABLE COOKIES by You Can Call Me Sweetie
Great cookie ideas by You Can Call Me Sweetie at https://www.facebook.com/YouCanCallMeSweetie
CHOCOLATE CHRISTMAS TREE by The Crafty Kitchen (Sarah Garland)
Belgian Chocolate Christmas Tree by The Cragfy Kitchen (Sarah Garland) at https://www.facebook.com/TheCraftyKitchen
DIP MIX ORNAMENTS by Rachel Rockwell of Bubbly Nature Creations
These are from Rachel Rockwell at Bubbly Nature Creations at http://bubblynaturecreations.com/
1. Clean and dry each ornament....make sure they are completely dry before filling. Since ornaments sometimes chip at the opening I suggest using a very small amount of scotch tape right around the whole rim of the opening (after the top is taken off) to prevent this. I have never had this happen, but some cheaper ornaments are prone to this.
2. Directions for each different spice ornament mixture: Mix spices and place in ornament using a funnel. Before closing ornament wrap a small piece of foil at the opening and then put the ornament top back on. The metal wires will puncture through the foil, but should not leave a big hole to where the spices will come through. Shake each ornament a little to see if your foil has a hole....if the contents remain then you are good....if not then repeat the foil process.
3. Place a card with each ornament with the directions on how to make each dip. Tie a piece of ribbon around the top to finish them off.
Fiesta Dip Mix
Spice for ornament: 1 1/2 teaspoon dried parsley, 1 1/2 teaspoon drived minced onion, 3/4 teaspoon drived chives, 1 1/2 teaspoon chili powder, 3/4 teaspoon ground cumin, 1/4 teaspoon salt. Additional: 1/2 cup sour cream or yoghurt and 1/2 cup mayonnaise. In a medium bowl combine the ingredients and whisk together. Refrigerate for 2 to 4 hours before serving.
Italian Dip Mix
Spice for ornament: 1 Tablespoon Parmesan cheese, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/3 teaspoon paprika, 1/2 teaspoon celery seed, 1/4 teaspoon season salt. Additional: 1/2 cup sour cream. Combine the above ingredients with a hand-mixer until well-blended. Cover and refrigerate for at least 2 hours before serving. Serve with veggies, crackers or chips.
Bacon Dip Mix
Spices for ornament: 1 tablespoon bacon bits (imitation unless storing in fridge), 1/2 teaspoon beef bouillon granules, 1/2 teaspoon minced onion, 1/8 teaspoon minced garlic. Additional: 1/2 cup sour cream. Combine the above ingredients with a hand-mixer until well-blended. Cover and refrigerate for at least 1 hour before serving. Serve with veggies, crackers and chips.
Dill Dip Mix
Spices for ornament: 1 teaspoon dill weed, 1/4 teaspoon season salt, 1 teaspoon onion flakes, 1 teaspoon parsley flakes. Additional: 1/2 cup sour cream, 1/2 cup mayonnaise. Mix everything in a small bowl. Refrigerate for at least 2 hours to allow the flavors to blend. This makes an excellent vegetable dip as well as one for chips.
Ranch herb dip and dressing mix
Spices for ornament: 2 teaspoon dried parsley flakes, 1 1/2 teaspoon thyme, 1 teaspoon dried onion flakes, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, 1/8 teaspoon coarsely ground black pepper. Additional: 1 1/2 cups sour cream, 1/2 cup mayonnaise, 2 teaspoon lemon juice. Herb Mix Dip: mix with 1 1/2 cups sour cream, 1/2 cup mayonnaise and 2 teaspoons lemon juice. Blend well. Cover and refrigerate for at least 4 hours. Serve with assorted fresh vegetables.
SUGAR COOKIES by www.thewhoot.com.au
Found at www.thewhoot.com.au - great gift idea!
CANDY CANE's contributed by Leigh Andrews
These are hand stamped labels by Jordan. Photo contributed by Leigh Andrews.
MINT CRISP HOLLY LEAVES by The Crafty Kitchen (Sarah Garland)
Mint Crisp Holly Leaves - Finest Quality Smooth Dark Belgium Chocolate infused with Peppermint oil and the addition of a crunchy ingredient to give them a little crunch by The Crafty Kitchen (Sarah Garland) at https://www.facebook.com/TheCraftyKitchen
CHRISTMAS CUPCAKES by The Crafty Kitchen (Sarah Garland)
Christmas Cupcakes by The Crafty Kitchen (Sarah Garland) at https://www.facebook.com/TheCraftyKitchen