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Good Morning Texas on September 27, 2012




Miss G's Hot & Sweet Pickles

  • Makes: 1 qt
  • Prep: 10 min.
  • Stand: 1 hr
  • Chill: 8 hrs

Be careful handling these Thai chili peppers � they are HOT!


Ingredients:

  • 1 (46-oz.) jar dill pickles, drained
  • 18 Thai chili peppers
  • 2 cups sugar
  • 1 Tbsp. white wine vinegar

Preparation:

  1. Cut pickles into � inch thick slices. Make 4 lengthwise slits in each chile pepper, keeping stem end intact. Layer pickle slices alternately with peppers in pickle jar.
  2. Gradually add sugar, tapping bottom of jar gently on a flat surface to allow sugar to settle in jar. Add vinegar. Cover with lid and let stand at room temperature 1 hour, shaking jar to balance the chili pepper heat. Store in refrigerator up to 2 weeks.



Rosemary Sea Salt

  • Prep Time: 10 min.
  • Total Time: 10 min

Ingredients:

  • 1 cup packages fresh rosemary leaves
  • 1 cup coarse salt
  • 3 cups Kosher salt (or other flake style salt, like sea salt)

Preparation:

  1. Place the rosemary leaves and coarse salt in a food processer. Pulse on and off about 8-10 times, or until the rosemary is blended into the salt, and the salt is similar in texture to table salt (it will be damp and look almost like wet sand). Add the Kosher salt to a bowl, stir in the rosemary salt mixture and combine thoroughly. Spread out on a baking sheet to dry for a few hours and then transfer to jars with tight fitting lids. Keeps indefinely.



Vanilla Almond Brown Sugar Scrub


Ingredients:

  • Mix about 3 parts brown sugar and 2 parts olive oil
  • 2 packets instant oatmeal (or about 1 cup oats)
  • Handful of almonds
  • 1 teaspoon almond extract or an essential oil

Preparation:

  1. Mix all in a food processer, or beat a bunch with a spoon (and chop the almonds) The consistency will be grainy, but will still have a little movement.



Chocolate Truffles


Ingredients:

  • 8 oz of plain chocolate roughly chopped
  • 6 oz of unsalted butter chopped
  • 4 table spoons of double cream
  • 4 oz of icing sugar
  • Cocoa powder, icing sugar and chocolate or coloured vermicelli to coat the truffles
  • Paper cases

Preparation:

  1. Melt the butter and chocolate together in a bowl placed over a saucepan of hot water or in the microwave stirring with a wooden spoon
  2. Remove from the heat, stir in the cream then gradually stir in the sugar and almonds
  3. Cover and leave to cool in the fridge for a few hours or if time allows overnight
  4. Form the mixture into small balls. Roll them in your hands 0 the warmth of your hands will slightly melt the chocolate and allow the coatings to stick
  5. Roll each ball in one of the coatings and place in paper cases. Chill in the fridge until firm



Homemade Toffee

This is the easiest toffee recipe ever! And it�s also yummy! You could use many different things as a topping, but I love the chocolate I am using with this recipe.


Ingredients:

  • � cup butter
  • � cup granulated sugar
  • 1 bag chocolate chips
  • Crushed pecans as desired

Preparation:

  1. Line your pan with parchment paper so the bottom and sides are covered. Melt butter in saucepan over medium heat. Add sugar and stir till dissolved. Allow mixture to cook, stirring occasionally till bubbly. Once mixture has caramelized, stir well to ensure all ingredients are well incorporated. Pour mixture into the pan and let cool. Once cooled, heat chocolate until melted and spread over toffee. While chocolate is cooling, add pecans and press into chocolate.
  2. When toffee and chocolate have cooled, score toffee with a knife. Use a pizza cutter to cut along the scored lines and cut the toffee into squares. Or you can always just break it into random pieces and enjoy!