Holiday Gift Guide: Ten Stocking Stuffer Ideas

When I was a kid, in addition to whatever little toys and trinkets Santa placed in my stocking, on Christmas morning I'd always find a Tobler dark chocolate orange (now sold under the brand name Terry's), a Toblerone bar, mini candy canes, unshelled peanuts and an orange.

The orange would always work its way to the bottom of my stocking, and I'd dig it out to peel and eat while the whole family took turns opening presents. Then I'd get to work on my Toblerone bar, letting each triangle dissolve on my tongue until the chocolate was gone and the crunchy nougat bits remained. I continue this tradition today, because it's just not Christmas without these little pleasures.

Here are some more ideas for stuffing the stockings of people who like to cook, bake, eat and even talk about and photograph food.

1. Porcelain Measuring Spoons, $15

These blue rimmed spoons are one of my favorite and most used kitchen tools.

 2. Zester, Grater or Peeler, $4 to $8

I love my citrus zester ($8) for removing fine ribbons of citrus peel for garnishing, cooking and baking. And do you see that brilliant practice of putting zest in ice cubes pictured below? Do it.

I firmly believe in world peace, being nice and grating my own nutmeg. The potency and flavor are unbeatable, and a few grates stirred into mashed potatoes is the bomb. This Microplane Premium Spice Grater ($10) does the job perfectly.

Kuhn Rikon Swiss Peelers are my favorite because they're only $4, fit in the palm of my hand and stay sharp for a very long time. They're also great for lefties and come in a variety of colors.

3. Microplane Cut Resistant Glove, $15

Long ago I lost track of how many times I've grated and cut my fingers. This cut resistant glove from Microplane is exactly what I need (hint, hint).

4. Cookie Dough Scoop, $13

A cookie dough scoop is the secret to making uniform cookies. Every baker should have one.

5. Thermometers, $8 to $13

An oven thermometer ($8) is essential for ensuring you're baking at the right temperature. You'd be surprised  by how inaccurate oven temperature gauges can be. 

An InstaRead Meat and Poultry Thermometer ($10) is a must for anyone who prepares meat and poultry, because nobody likes Salmonella poisoning.

And a Candy and Deep Fry Thermometer ($13) comes in handy for tempering chocolate, making popcorn balls and frying up apple cider doughnuts.

6. Biscuit, Doughnut, Pie and Cookie Cutters, $1 to $15

I use my Biscuit and Doughnut Cutter set ($15) for the obvious, and also for cutting scones and venting pie crusts.

Speaking of pie, a set of mini cutters in festive shapes ($4 for 6) is just the thing for decorating pie crusts.

Not only are cookie cutters great stocking stuffers, they're also perfect for adorning wrapped presents and homemade gifts. 

7. Fran's Gray and Smoked Sea Salt Caramels, $12.50

I don't have words for how delicious these caramels are. Creamy with a bit of crunch, they're the perfect combination of salty and sweet. My in-laws are seriously addicted, and apparently I do in fact have words for how good these are.

 8. Bacon Jam, $14, or Blaak Onion Jam, $10 

This delicious caramelized onion and bacon spread from Skillet Street Food is fantastic on burgers, sandwiches (especially grilled cheese) and, well, everything.

For vegetarians, Blaak Onion Jam from Beekman 1802 is a perfect savory-sweet blend of onions, maple syrup and balsamic vinegar.

9. Foodie Flashcards, $10

I hate/love these. I hate the term foodie but I love that these flashcards allow anyone to poke good natured fun at pretentious foodie terminology.

10. Camera Air Freshener, $4

A fun stocking stuffer for food bloggers and anyone who snaps photos of their food.

 If you celebrate Christmas, what are your favorite stocking stuffers and traditions?

Sweet Homemade Gifts

Guys, I'm kind of in denial about Christmas. It's always a bittersweet time for me, and this year is especially difficult. I'm just not feeling it. But last night I managed to muster enough Christimas spirit to bake and package homemade gifts for some of our co-workers and friends.

I made a big batch of Barefoot Contessa's Outrageous Chocolate Brownies, which I doctored with 2 tablespoons of Knob Creek Kentucky Straight Bourbon. (Only the best for the best.) I topped half the batch with candied pecans and marshmallows, and broiled the mess until it was perfectly melty and toasty. (By the way, the marshmallows are from Chicago Soydairy and are the best ever. Plus, they're vegan, i.e., they contain no animal gelatin, which is grosssss.)

I also made three batches of peanut butter cookies (classic, chocolate chunk and peanut butter cup) and several mini loaves of pumpkin bread. I packaged everything in clear cello bags adorned with cookie cutters and green raffia ribbon. The gifts couldn't have been easier or more economical to make, and it felt great to see the smiles -- and chocolate -- on the recipients' faces. Aren't homemade gifts the best?

I also managed to bake a Christmas turd.

Merry Christmas to you and yours!

Dairy- and Gluten-Free Eggnog "Cheesecake" Squares

In light of yesterday's post about the evils of flour and sugar -- the hilarity of which I hope wasn't lost on you -- today's post about Eggnog "Cheesecake" Squares is nothing if not ironic. Yes, folks, it's another dessert recipe. And it's probably the most processed thing I've ever made, thanks to the use of gluten-free graham crackers and dairy-free cream "cheese". (The latter tastes and smells so chemical, I nearly gagged. Thankfully this goes away upon baking.)

But 'tis the season for giving -- and indulging -- so this post is a holiday gift to some of my favorite bloggers-slash-readers who avoid gluten and/or dairy. Lindsay, Katie and Stew, this one's for you. (And your friends and family, who won't have a clue these treats are dairy- and gluten-free.) Enjoy!

Note: These squares aren't vegan because they rely on eggs -- particularly yolks -- as a binder, but I have faith Katie can veganize them. Or Angela, who could add some of her homemade Vegan Nog. Yum.)




Eggnog "Cheesecake" Squares (Dairy- and Gluten-Free)
Makes 16 to 24 squares, depending on cut size
Adapted from Elizabeth's Eggnog Cheesecake Bars at MarthaStewart.com*

8 ounces gluten-free graham style crackers (I used Kinnikinnick Foods S'moreables), crushed or processed into fine crumbs
4 tablespoons Earth Balance Buttery Spread, melted
3 tablespoons plus 3/4 cup sugar
1 lb (two 8-oz tubs) non-dairy cream cheese substitute (I used one tub of Tofutti Better Than Cream Cheese and one tub of Follow Your Heart Cream Cheese Alternative. I have no idea why.)
2 large whole eggs
1 large egg yolk
1 tablespoon brandy (optional)
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract or vanilla bean paste (I used paste)
1 tablespoon certified gluten-free oat flour*
1 teaspoon cornstarch*
1 teaspoon ground nutmeg
Pinch salt
Vegetable oil cooking spray

1. Heat oven to 350 degrees F and coat a 9-inch square cake pan* with cooking spray. In a medium bowl, combine the graham cracker crumbs, melted Earth Balance and 3 tablespoons sugar. Press into bottom of pan and bake for 12 minutes, rotating pan halfway through. Set on wire rack to cool.

2. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment (you could easily mix this by hand), beat the cream cheese substitute on medium speed with the eggs, egg yolk, brandy, maple syrup, vanilla, 3/4 cup sugar, oat flour, cornstarch, nutmeg and salt until thoroughly combined and smooth. Pour filling over crust.

3. Bake on middle oven rack until filling is set, rotating pan halfway through, about 40 to 45 minutes. (This took exactly 40 minutes for me, and the filling puffed up like a souffle. However it deflated and became perfectly flat and smooth as it cooled.) Cool on a wire rack for about an hour, then cover and chill for at least 3 hours or up to 1 day.

4. Cut into bars and serve.

*Notes:

- You may remember my November announcement that I wanted to recreate my mom's tofu cheesecake for Thanksgiving, and that it was a flop which went missing from my holiday table. Then I bought the Martha Stewart Holiday Cookies magazine, fell in love with the Eggnog Cheesecake Bars (which have made the rounds on some blogs), and thought maaaaaybe I could take a traditional cheesecake recipe and make it dairy- and gluten-free. Bingo! These babies are outstanding and taste exactly like traditional cheesecake.

- I wasn't mad about the idea of using a 9" square cake pan because I could foresee disaster when trying to cut and remove the squares from the pan. I was right -- I mangled about half the squares. So I would recommend using a springform or tart pan with removable sides.

- If you don't have or don't like oat flour, omit it and increase the cornstarch to 1 1/2 teaspoons.

- I bought Silk Nog with the intention of using it in place of the 3/4 cup of dairy eggnog in the Martha Stewart recipe, but when I poured it from the carton I realized it was too watery. I tried cooking it down to the thickness of traditional eggnog, but to no avail. So I ditched it. To compensate, I doubled the nutmeg and added 1 tablespoon maple syrup.

- The Martha Stewart recipe calls for baking the pan of cheesecake squares in a water bath, but I didn't think it was necessary. I was right.

P.S. I know, I know -- more wretched photos. It's still raining, which means no light or outdoor shoots. Hastily "styling" and photographing these babies before rushing out the door to work doesn't help either. Especially when a restless puppy is gnawing on my ankles.