If you’re December has already gotten as jam packed as mine, you probably won’t have the time to spare for making and shipping your own sweets for Christmas gifts as perfect as they may be for long distance family and friends. Don’t worry, we’ll have plenty of extra time to console each other on our chaotic schedules by skipping the kitchen and heading to the good ole’ world wide web for eight of the cutest mail order sweets out there.
Of course, we all know it’s all in the details when it comes to gifts and packaging and these select favorites of mine fit the bill for that too, not just the sweet tooth. Don’t forget though, most require you to order by December 13th to meet the Christmas deadline so jump on it now! Also, if you’re a U.S. resident and Instagram user, you can keep an eye out for a chance to win a gift certificate to The Cravory today! Follow my Insta account for details!
From top to bottom, left to right:
I love recipes that are quick but pack a big punch. I’m just totally not the type to slave over something just for them to be eaten up 10 minutes later (unless it’s dessert, then I slave away). On the other hand, I don’t need to tell how obsessed I am with presentation, and this honey pear and ricotta crostini recipe is the perfect mix of both, especially as a holiday party finger food!
- 1 1/4 cups ricotta cheese
- Pear slices
- Coarse salt and ground pepper
Divide ricotta cheese among slices of toasted baguette (only toast long enough to brown them a bit).
Next, top each piece with several ripe pear slices and season with a pinch of salt and pepper and drizzle each with honey.
Add a tiny sprig of rosemary to the top to garnish, they’re ready to serve! As a tip: drizzle your pear slices with a squeeze of lemon to keep the from browning while they’re on display.
All photos by Kimberly Chau Photography, post in association with and recipe adapted from Martha Stewart Living
First up for Twelve Early Days of Christmas is a super simple red currant champagne cocktail that’s pretty much perfect for anytime, but especially for the holidays. It takes maybe all of four seconds to make, and you can even pick and choose between red currant or grenadine if you want the color but aren’t so much for a tart currant. Choose between your favorite twist..
- Your favorite champagne
- Frozen red currant champagne or a splash of grenadine and a frozen strawberry
Red currant puree isn’t exactly the easiest to come by at a traditional grocery store, so grenadine is an easy substitute for adding color and sweetness that you can still buy just about anywhere. Add a splash of either to a glass of champagne, and drop in a frozen strawberry and you’ve got cuteness and taste all in one simple drink.
Plus, it’s perfect for refilling the refreshment table without having to be away from the party for to
All photos by Kimberly Chau Photography, post in association with Martha Stewart Living
photos and recipe contributed by Molly of Almost Makes Perfect
It’s October now — which for some means carving pumpkins and decorating the house with spiderwebs, but for me, when the fall comes all I want to do is bake pumpkin desserts. Pumpkin pie, pumpkin cheesecake, pumpkin mousse — oh man I love pumpkin.
Here is a recipe that not only takes 15 minutes to prepare, but it’s easy enough to make a couple trays of — perfect for that last minute thanksgiving dessert. Or maybe just a backup batch for you in case your family eats the first one.
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup plus 4 tablespoons softened butter
- 1 (15 ounce can) pumpkin puree
- 1 cup white sugar
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
Preheat the oven to 350. Spray or grease a 9×13 pan.
Reserve 1 cup of cake mix. In a large box, combine remaining cake mix with 1 beaten egg and 1/2 cup of melted butter. Mix well and pat into pan, covering the bottom surface entirely.
In a large bowl, mix the pumpkin, 3 beaten eggs, 1/2 cup white sugar, brown sugar and cinnamon. Pour over the crust.
In another bowl, combine the remaining cake mix with 1/2 cup sugar and 4 tablespoons of softened butter. Crumble over the filling.
Bake for 40 – 45 minutes, until the crumble and crust look golden brown.
recipe adapted from here, photos contributed by Molly of Almost Makes Perfect