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Enjoy These Holiday Recipes That Double As Delicious Gifts

Dec 07, 2015 10:52AM ● Published by Ryan Frisch

BEAUTIFULLY WRAPPED PRESENTS AND SPARKLING DECORATIONS make the holidays festive, but it’s the treats that really make the season sweet. Whether you’re hosting a get-together with family and friends or looking for recipes that double as delicious gifts, these goodies are sure to make any gathering special.


Rapsberry Cake

Makes 10–12 slices

  • 2¼ cups all-purpose flour
  • 2/3 cup light-brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp baking soda
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 2/3 cup buttermilk
  • 1/4 cup light olive oil
  • 1½ tsp vanilla extract
  • 2 cups fresh raspberries
  • 2 tablespoons all-purpose flour


Instructions:

1. Preheat oven to 350 degrees. Lightly oil one 9x5-inch loaf pan. 

2. Mix together 2 cups plus 2 tablespoons flour, light-brown and granulated sugars, and baking soda. Whisk to combine and set aside.

3. Melt the butter and allow to cool. Then add egg, buttermilk, oil, and vanilla, and whisk to combine. 

4. Combine the wet ingredients with the dry ingredients, stirring until just combined. Batter will be somewhat lumpy.

5. In a medium bowl, toss raspberries with remaining flour. Add to the batter and fold in carefully.

6. Spoon into prepared pan, smoothing the top lightly with a spatula. Bake 40 to 45 minutes; lightly place foil over pan after 30 minutes to prevent cake from overbrowning. Cake is done when top is set in middle and springs back when touched, and a toothpick inserted in the center comes out without any batter. Cool about 15 minutes in pan, then turn out on a wire rack to cool completely. This cake can be frozen for up to 6 months.

 

Chocolate Fudge with Pomegranate (Shown above)

Makes two dozen pieces

  • 1 14-oz can sweetened condensed milk

  • 2 ¾ semi-sweet chocolate chips

  • ¾ cups pomegranate arils


Instructions:

1. Line an 8x8-inch pan with waxed paper.

2. In a saucepan, heat the milk and add chocolate chips, stirring until the chocolate has melted and the mixture is smooth. Remove from heat and gently fold in the arils.

3. Pour mixture into the prepared pan and smooth the top.

4. Chill at least 3 hours before cutting and serving.

5. Fudge can be stored in the refrigerator up to a week.

 

Dark Chocolate Truffles

Makes 30 truffles

  • 12 oz dark chocolate, chopped
  • 1/3 cup coconut oil
  • 1 1/4 tsp vanilla extract
  • Pinch salt
  • 1/3 cup unsweetened cocoa powder, for rolling
  • Toppings: finely chopped walnuts, almonds, pistachios; unsweetened shredded coconut, toasted


Instructions:

1. In a saucepan set over medium heat, melt chocolate with the coconut oil, and 4 tablespoons of water. Stir while heating until ingredients are blended. Remove from heat and stir in vanilla and salt.

2. Transfer to an 8-inch pan and chill for about 2 hours. Using a melon baller, scoop out the chocolate mixture onto a baking sheet lined with waxed paper.

3. Dust hands lightly with cocoa and roll chocolate into balls about an inch in diameter. Refrigerate on lined baking sheet 10 minutes.

4. Roll in additional cocoa or pat on nuts or shredded coconut. Truffles will keep in the refrigerator in an airtight container up to a week.


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