Welcome to our Recipe Swap and Food Packaging Theme Week!!

This post will remain on top until 12-12.  Please scroll down for new daily posts.

We'd love to have you link in below and share your own favorite recipes and packaging ideas!!

Hello everyone and welcome to our Holiday Recipe and Baked Goodie packaging theme week.  We will be sharing great recipes for all kinds of yummy holiday treats for the next 12 days and also showing you some fun ways to package them up for gift giving.

At the bottom of this post you will find a place to link in with your favorite goodies and packaging ideas.  We really hope you'll join us!  We will be awarding a $10 gift certificate to Really Reasonable Ribbon to a randomly selected entry that links in with a favorite recipe and packaging idea. 

We will also be giving away one (or maybe more!) December Ribbon Club Assortment from a random comment on one of the RRR Posts from now to December 12th.  Stop by and leave a comment on each post during our recipe theme week telling us what you think and you'll be entered to win.

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I will be kicking things off with my favorite cookie recipe.  My family asks for these Chocolate Chip Cookies more than any other cookie.  You may find that the recipe looks familiar and that's because it's based on the tried and true Nestle Toll House Cookie recipe.  I've made a couple of little changes over the years so they come out nice and soft, just the way we like them!

Bonnie's Best Chocolate Chip Cookie Recipe

Ingredients:

2-1/2 cups of flour

1 tsp baking soda

1 tsp salt

1 cup of butter flavor crisco   (butter flavor crisco makes your cookies stay much softer than using real butter)

3/4 cup sugar

3/4 cup brown sugar

1 tsp vanilla extract

2 eggs

2 cups (one 12 oz pkg) Nestle Toll House Semi-sweet chocolate chips

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter flavor crisco, sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.  ** I use only shiny silver baking sheets because it keeps the bottom from becoming over-browned.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Now for my goodie packaging idea........

My packaging idea would be great if you want to pass out cookies to your co-workers, or your child's teachers, bus driver, or any other time that you might want to give a little cookie treat.  I purchased some small 4" x 6"transparent bags.  I then cut a 4-1/4"x 5" piece of dark green cardstock and a slightly smaller piece of design paper and folded them in half.  I slid it down over the plastic bag with 2 cookies inside and stapled it all together.  Then I made a double bow with my Bow Easy tool using red shimmer satin and I added my little tag with a piece of white curly sparkling trim for some sparkle and I glued it all on to the topper.  This is a very easy assembly line project and you could have dozen made in a short amount of time.

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Here's what you need to do to play along and share your own favorite recipe and packaging idea:

* Create a post sharing your favorite recipe along with a fun packaging idea for your baked item.

* You may enter as many times as you like, but you're asked to provide a new post for each entry. No back-linking please.

* All projects must also include some sort of ribbon/lace/trim.

* Post your project on your blog or in an online gallery (using code RRRrecipe) and link it here with the Inlinkz tool below. Please provide a direct link to your post, not an entire blog.

* You have until December 14th 28th at 5:00 PM Eastern time to enter your projects.  Our $10 RRR gift certificate winner will be announced on December 15th and will be a random selection from all the entries received.

 

Oreo Truffles

Hello everyone and welcome to another recipe post for Really Reasonable Ribbon this week. Today I'm sharing a recipe that my son loves to make :) My gift bag with ribbon was designed using Really Reasonable Ribbon's Beautiful Satins!

Now, I've never made these before.  I'm more of a cook, not a baker...hehehehehehe.  My son loves making these oreo truffles and he does an awesome job on them. They are sooooo YUMMY!

Oreo Truffle Recipe is-

what you need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg.  (16.6 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), 1 pkg white chocolate for coating these just melt so many squares in the microwave and if you need more do moreDirections-

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 spoons to roll truffles in chocolate until evenly coated. Remove truffles with spoons, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm

use wax paper on baking sheet .

HOW TO STORE

Store in tightly covered container in refrigerator.

Supplies used-

Really Reasonable Ribbons Red Satin

Really Reasonable Ribbons White Satin with Gold edge 

Red embossed cardstock/white

Reindeer /The pixie Cottage stamps

Copics to color

Bag

Truffles

Thank you for looking and I hope you enjoyed my post for today!

Hugs to all,

Cheryl

Easy Cupcake Presentation With Blue Hawaii Cupcake Recipe

Hi Everyone!True :D here.Welcome to day 5 of our "Recipe Swap and Food Packaging Week"!
For thoes of you who don't know, I create digital stamps and lately have been doing some fun cupcake wrappers. Bonnie suggested that I feature my wrappers during this special week, so I thought I would show you a very simple way to decorate and present a cupcake.This would be a great little gift for a teacher, mailman, paper boy, or just about anyone!
This is what the gift looks like all prettied up with Double Band Teal Satin/Grosgrain ribbon.

I simply put the cupcake in one of my digital "Snowflake Cupcake Wrappers", dropped it in a clear Dixie cup then down in a clear treat bag. Add a tag from the digi set and the pretty ribbon and you have a cupcake worthy of gift giving!

Here is my digi set.

It is available for instant download for just $2.50!

 I was very excited to see that Wilton makes blue snowflake sprinkles.

I have seen them in almost all stores I have been in lately!

This is what my cupcake looked like after a little taste testing. Mmmmm nummm yummy!

I wanted a blue cupcake to match my wrappers so I went looking for a recipe and found one called Blue Hawaii. While that recipe looks great, I wanted something a little faster so I came up with my own recipe made with a cake mix and added a few extra ingredients.

Here is my version of the Blue Hawaii cupcake.

True's Blue Hawaii Cupcakes

1 White cake mix prepared as directed using the egg white version.

Add the following:

 1 small can of crushed pineapple that has been drained VERY well.

1 cup shredded coconut

1 tsp. coconut extract

2 or 3 drops of blue food coloring

Fold to incorporate added ingredients then bake as directed on package.

Cool, then frost with pre-made Whipped White Frosting then sprinkle with coconut and optional snowflake sprinkles .

Yes, I cheated and took the easy route, but they sure turned out yummy!

Now if you'll excuse me...I have a cupcake to finish!  LOL!

Have a sweet day!

Hugs,

True :D

Day 3 of Holiday Yumminess!

Welcome to Day Three!

It's Holiday Sharing Week, and it's my turn to share one 

of my favorite recipes and packaging ideas with you!

I am a huge cranberry lover, and love to try new recipes and old favorites with cranberries as one of the ingredients.  I get excited when Thanksgiving rolls around, as cranberries are much easier to find and less expensive. Today I want to share one of my favorites with you. This recipe is a staple for Christmas morning, and also for little treats to share with my coworkers. Many of you probably do some type of Secret Santa exchange, and I use this packaging idea for an individual gift like that, as well as for place settings on Christmas morning for everyone.

Start with an empty tuna can, all washed and cleared of outside paper. After I wash my can, I run an orange wedge along the inside and let that dry for about an hour, then wash again (to make sure the tuna smell is gone).

Cover the outside and inside with one of your favorite designer papers (I used Authentique), add a cardstock circle to the bottom of the inside and outside (the Spellbinders Circle dies are perfect for this!), some gorgeous ribbon at the top (again, both in and out!), and a little doily to sit your muffin on (you can use paper or cloth). A little embellishment with the tag (instead of a sentiment, this is where I would write the names for the place card), and all done!

I used the 5/8" Burgundy Pleated Satin for my package today. If you had the 1.5", you could just use ribbon instead of designer paper, as it is wide enough to cover the whole can. I love the elegance of this ribbon!

When giving as a Secret Santa gift (and not using for a place setting), I also like to place the muffin in a cellophane bag to keep it fresh and prevent it drying out.

Here is my recipe! I hope you will give it a try! (And if you are ever in the mood for a yummy drink while out Christmas shopping, Sonic Drive-In has the best Cranberry Limeades! Diet too!)

Cranberry-Orange Muffins  

1 cup dried (sweetened) cranberries

1/3 cup fresh orange juice

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon powdered ginger

1/2 cup (1 stick) unsalted butter, at room temperature

1 Tablespoon fresh orange zest (the zest of one whole orange)

2/3 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon orange extract

2 Tablespoons oil (vegetable, canola or olive)

1/2 cup milk (any fat content)

Directions ~

1.)  Preheat oven to 375 F.  Line a muffin/cupcake pan with paper liners.

2.)  Zest one whole orange (making about 1 Tablespoon of zest) and set aside.

Squeeze the juice from that one orange (about 1/3 cup).

3.)  Put the orange juice (if needed, add some prepared orange juice to the fresh juice to make 1/3 cup) and the cranberries in a small saucepan and bring to a simmer.  Simmer about 5 minutes, stirring as needed.  Turn off heat and set aside.

4.)  In a large bowl add the flour, baking powder, baking soda, salt and ginger, and set aside.

5.)  In the bowl of an electric mixer, cream the butter, orange zest and sugar until light and fluffy (about 2 minutes).

6.)  Scrape down the side of the bowl, then add in the eggs (one at a time), vanilla, orange extract, and oil.  Blend until well combined.

7.)  Add the flour mixture, alternating with the milk (add about half of the flour mixture, then some milk,then the rest of the flour, and the rest of the milk).  Fold in the cranberries.  Do not over mix.

8.)  Scoop batter into prepared muffin/cupcake pan. 

Bake muffins about 20 minutes (test with a toothpick, there should be moist crumbs, but not wet).

9.)  Cool muffins on a wire cooling rack. 

Enjoy the muffins while still warm, or when cool.  They are best the day they are made, but are still very good the next day.

Yields about 8 large or 12 medium (standard) muffins.

Recipe Source ~  Glorious Treats 

Thanks for joining me in my kitchen and craft room today!

Stamps: Thinking of You by Rubber Stamp Tapestry Paper: Always Artichoke, Authentique Wonder DP Ink: Memento Tuxedo Black Accessories: 5/8" Burgundy Pleated Satin Ribbon (Really Reasonable Ribbon), Wild Orchid rose, MS branch punch, tag punch, red sticky tape, Spellbinders Circle dies