Chocolate Bark with Pistachios & Dried Cherries – This delicious holiday bark is inexpensive, versatile, easy to make, and can be stored in an airtight container in the refrigerator for up to 2 weeks!
3/4 cup roasted, shelled pistachios, coarsely chopped
3/4 cup dried cherries or dried cranberries
2 teaspoons freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided
- Line the bottom and sides of a baking sheet with wax paper. In a separate bowl, toss pistachios with cherries or cranberries and orange zest.
- Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared baking sheet, spreading it to an even 1/4-inch thickness with a rubber spatula.
- Sprinkle a few pistachios on top if desired, pressing them gently into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
- Flip the baking sheet upside down onto a large cutting board. Remove the pan and peel off the wax paper. Using the tip of a sharp knife, score the chocolate. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.
Homemade Spice Rubs – Fun and easy to make, these rubs make a festive and decorative holiday gift for anyone who loves to cook. Display them in a holiday inspired box with inexpensive glass jars and keep for up to 6 months!
Tuscan Spice Rub - Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.
1 tablespoon fennel seeds
6 tablespoons dried basil
3 tablespoons garlic powder
3 tablespoons coarse salt
2 tablespoons dried rosemary
2 tablespoons dried oregano
Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.
Indian Spice Rub - Curry, cumin, coriander, mint, turmeric and ginger make a delicious Indian-inspired rub for tofu, chicken breast or with sautéed potatoes.
6 tablespoons curry powder
3 tablespoons coarse salt
4 teaspoons crushed red pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried mint
2 teaspoons turmeric
2 teaspoons ground ginger
Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric and ginger in a small bowl.
Spanish Rub - Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp.
6 tablespoons smoked paprika
3 tablespoons regular paprika
3 tablespoons dried cilantro
3 tablespoons coarse salt
1 tablespoon ground dried lemon peel
1 1/2 teaspoons freshly ground pepper
Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl.
Southern Spiced Pecans – The best, inexpensive gift for anyone of any age! Make this recipe in large quantities and decoratively store them in Mason jars for all the neighbors! They will stay in airtight containers for up to two weeks.
1 pound pecan halves
3 tablespoons raw cane sugar
1 1/2 teaspoons sea salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground pepper
A pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
- Preheat oven to 350°F.
- Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they don’t burn.
- Combine raw cane sugar, sea salt, thyme, rosemary, pepper and cayenne in a small bowl.
- Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely.
- Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container.
Organic Coffee Lovers Basket – What better gift for the holidays than a homemade coffee basket! Any dollar store will supply mugs and baskets, just add Sunflower’s holiday coffee blends, chocolate dipped spoons, bulk chocolate covered coffee beans, and delicious homemade vanilla sugar!
Vanilla Sugar
3 vanilla beans
3 cups raw cane sugar
Cut the vanilla beans lengthwise exposing the vanilla beans inside. With the sharp edge of your knife, scrape out the vanilla beans and mix them right into the raw cane sugar! Store in an airtight container.
Coffeehouse Spoons
6 ounces semisweet chocolate pieces
4 ounces milk chocolate pieces (or white, mint, etc. chocolate)
Flavorings of your choice (extracts, such as rum, almond, mint, etc, or spices such as cinnamon)
20 plastic spoons
- Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons. Melt the chocolate in a double boiler over hot water. Or, microwave on low in 30-second bursts. Stir often with a rubber spatula so it melts smoothly and evenly.
- Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set.
- Want to get extra creative? Place milk chocolate (or chocolate of your choice) in a heavy saucepan over low heat, stirring constantly until chocolate begins to melt. Flavor this round if desired.
- Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self-sealing bag. Using scissors make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative pattern. (Small dots, zigzag lines, circles, etc.)
- Wrap each spoon separately in clear or colored plastic wrap. Use ribbon to tie off plastic wrap. Store in a cool dry place until ready to give as gifts.
