Stocking Stuffers for Foodies

Your Cyber Monday Guide & the Easiest Chocolate Treats Ever

Small Bite #1: Stocking Stuffers!

Okay, I’m weird: I get more excited about my Christmas stocking than I do opening presents. I’ll blame it on my mother, the queen of creativity. Long after I left the house and moved to the left coast, she still sent me a gorgeously decorated stocking, filled with unique—and sometimes downright odd—treats and trinkets. Case in point: the dollhouse-sized shopping cart wrapped in red tissue paper and stuffed in the toe of the stocking. Top that. I dare you.

Inspired by that ghost of Christmas Past, I’ve put together a dozen stocking stuffers for the foodies in your life. I think they’re pretty clever and, best of all, they’re all under $25.

Note: Prices noted don’t account for potentially lower Cyber Monday prices.

• FAMILY RECIPE TOWEL: Turn Your Family Recipes into Kitchen Towels. If this isn’t the most unique gift idea…$20 per towel (or buy 3, get 1 free)

• FIRST SLICE PIE SPATULA: Attention, pie enthusiasts: if you’ve ever dreamed of easily lifting out the first slice of pie without it becoming a spectacular mess, this one’s for you!  $10.59 each

• GIFT SUBSCRIPTION TO COOK & TELL: Email me your recipient’s first name and their email address, and I’ll acknowledge you and your gift with a personalized card and exclusive Cook & Tell Holiday Bonus issue! The price is right—it’s FREE!

The BONUS ISSUE is filled with my mom’s sketches like these and holiday recipes!

• BROWN SUGAR BEAR: I mentioned this little guy in an earlier issue, and I can’t stop singing his praises. Keeps brown sugar from turning into a brick. At $5.99, buy a couple for dark and light brown sugar stashes.

• RECIPE CARD CALENDAR: Each 4” x 6” calendar card includes a corresponding recipe for a cookie or bar from

  Leigh Olson
  ’s personal recipe box collection. Her gorgeous art and recipes will have you salivating. $22 includes shipping.

Leigh Olsen’s Heritage Recipe Project Recipe Card Calendar

• CHOCOLATE-COVERED ESPRESSO BEANS: for the coffee lover, from my favorite coffee roasters Carrabassett Coffee (which is almost as fun as spelling MISSISSIPPI) in Kingfield, Maine. They’ll even thrown in their famous “Drink Good Coffee” sticker for free. $4 per bag.

• A DONATION TO WORLD CENTRAL KITCHEN: When disaster strikes, they’re the first to the frontlines, providing meals in response to humanitarian, climate, and community crises.

• VALRHONA DUTCH COCOA POWDER: Pure, rich and intense, it’s perfect for all your baking and makes a mighty fine hot chocolate. $17.99

• TEA, DOWNEAST-STYLE: These blends deliver you to a Bar Harbor state of mind, regardless of where you may be.  $15.99 for a box of 15 tea sachets

• PENZEY’S SPICES: Every spice under the sun, and special flavor combos you won’t find anywhere else. Plus, the cutest little stocking-sized jars. $4.95 and up

• PAPRIKA RECIPE MANAGER: Reader-baker-bestie Allie D turned me on to this app and I cannot live without it. You can download a recipe from the internet in a hot second, create grocery lists, plan meals, share recipes with friends and about a jillion other things. $2.99 special through November (one-time fee)

• FRENCH DIPPED: I discovered this tidbit while flipping through the crinkly pages of a vintage Christmas Bon Appétit magazine: a Demi glacé perfect for French Dip sandwiches. Still available! $8.49 for one container

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Small Bite #2: Chocolate Chit Chat

The last issue of Cook & Tell included a jump start on holiday baking: a bonus pull-out section with four recipes for sweet confections, including my famous date nut casserole cookies—perfect for family celebrations, holiday parties or gifting to neighbors. Today, we’re slowing our roll with a duo of chocolate treats.

From long-time reader Krysi L, a second-generation subscriber (her late mom subscribed to my mom’s original newsletter), a festive favorite too good to overlook.

Krysi’s Crockpot Cocoa

Makes 12 one-cup servings

• 1 ½ cups heavy cream

• 1 can (14 oz.) sweetened condensed milk

• 6 cups milk

• 1 tsp. vanilla

• 2 cups semi-sweet chocolate chips

In slow cooker, stir together heavy cream, milk, vanilla, and chocolate chips. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Top with your favorite fixings and enjoy! Refrigerate any leftovers.

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Here’s a throwback from an early-80s Cook & Tell. Can there be another recipe this easy and this good?

Chocolate Chewies

Makes 12-16 squares

• 1 c. chunky peanut butter

• 12-oz. pkg milk chocolate chips

• 4 c. mini marshmallows, packed

Melt peanut butter with chocolate in double boiler until chocolate is melted and mix can be stirred and is creamy. Add marshmallows, stir to coat. THEY DON’T MELT. Spread in lightly buttered 9” square pan. Chill. Cut.

The last time I used a double boiler was, uh, 1985 maybe?

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Small Bite #3: Here Come the Nuts!

One last tidbit for your holiday party…

Festive Nuts

• ½ c. sugar

• ½ tsp. each: ground cloves, nutmeg & cinnamon

• ¼ tsp. salt

• 16 oz. whole pecans

• 2 egg whites

• ½ c. dried cherries (optional)

Preheat oven to 350. Combine the sugar, spices and salt in bowl; reserve. In a separate bowl, toss the nuts with the egg whites, then toss nuts well with sugar-spice mixture.

Spread out the nuts on a baking sheet, separating them as much as possible. Bake for 15 mins. Using a metal spatula, scrape up the nuts and break them apart; return to the oven for 5 mins more to dry them thoroughly.

Remove. Let cool completely at room temperature. Before serving, mix in dried cherries if desired.

(adapted from Parade Magazine, Dec. 2007)

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Let the festivities begin!

Your Holiday Helpers,

Amie & Karyl