Photos by Bobby Curtis

There’s nothing quite like a homemade gift.

These recipes from three local companies make it easy to give the fruits of your labor this holiday season. It’s all because we
believe loved ones—friends, family, even Fido—need to be reminded just how sweet they are to us.

S’MORES for Santa

Lolli & Pops (Lolli & Pops stores, at select retailers including Nordstrom, Bloomingdale’s, Papyrus and Anthropologie and online)

Makes 1

1 Lolli & Pops Snowflake Marshmallow*

1 Lolli & Pops Peppermint Bark Snowflake

1 graham cracker

Break 1 large graham cracker in half, placing one half of the graham on a plate. Top with 1 snowflake marshmallow. Roast, toast or broil until marshmallow is golden.

Place peppermint bark onto the other half of graham cracker. Sandwich two graham cracker halves together to form a s’more. Serve immediately.

*Can substitute mini marshmallows.

WALNUT TOFFEE MUFFINS

Newberry Candy

Makes 12 muffins

1½ cups all-purpose flour

⅓ cup light brown sugar, packed

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 large egg

½ cup milk

½ cup dairy sour cream

3 Tbsp. salted butter, melted

2 tsp. vanilla

5 oz. Newberry Toffee, finely chopped*

Preheat oven to 400˚. Line muffin pan with 12 paper liners.

In a large bowl whisk together flour, brown sugar, baking powder, baking soda and salt. Set aside.

In a medium bowl, mix egg, milk, sour cream, melted butter and vanilla.

Add liquid mixture to flour mixture. Stir just until moistened (batter will be thick and a little lumpy). Fold 3 ounces of chopped toffee into batter. Spoon batter into prepared 12 muffin cups. Sprinkle tops with remaining chopped toffee.

Bake about 20 minutes. Do not over bake.

Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin pan. If needed, use a knife to loosen the paper cups; the hot toffee tends to stick. Let cool 10 minutes and serve.

* Toffee pieces should be no bigger than ¼”.

John Newberry remembers: “When I was a kid around the holidays we would have toffee in the house all the time. There would be lots of crumbs that contained toffee pieces, chocolate and walnuts at the bottom of the toffee jar. Mom added these crumbs to lots of yummy things. This is one of those recipes. The walnut toffee muffins are not too sweet with a small toffee taste. The muffins tend to stick to the paper wrapper because of the toffee in them… but it’s worth it. They are wonderful.

“Also, try adding toffee crumbs to waffle batter. It’s so good!”

SALTED CARAMEL PRETZEL BARK

Chocolate Savvy

Makes 4 half-pound boxes

2 sticks salted butter

75 mini pretzels

1 cup light brown sugar

2 pounds non-tempering melting chocolate

Sea salt*

Preheat oven to 300°.

Line a ½-sheet baking pan with nonstick foil. Place mini pretzels flat, covering entire tray.

To prepare caramel, melt butter in a medium saucepan on medium heat. Add brown sugar and stir continuously until mixture bubbles and begins to fold (approximately 7 to 10 minutes).

Pour caramel evenly over pretzels. Place in oven for 3 to 4 minutes.

Place chocolate pieces evenly on warm caramel. Sprinkle with sea salt. Bake for 2 minutes to melt chocolate. Remove from oven and gently spread the melted chocolate to cover all the pretzels.

Place tray in freezer for 6 hours

*Sea salt in a grinder works best.

PEANUT BUTTER APPLE PUP CAKE

CHOCOLATE SAVVY

And a special treat for dogs:

Makes 12 cupcakes

2 eggs

1 cup smooth peanut butter, divided

1 apple, finely chopped

1 tsp. baking powder

Rainbow sprinkles

Preheat oven to 300°.

Mix eggs, ⅓ cup peanut butter, apple and baking powder in bowl, stirring by hand until smooth. Line cupcake pan with paper liners. Spoon batter into liners until almost full.

Bake for 20 to 25 minutes or until top is golden brown and inserted toothpick comes out clean.

Let cool. Frost with remaining peanut butter. Top with sprinkles.

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