Making gifts never tasted so good!
(NC)—It’s that time of year again – time to give back to the people in your life that have made a difference. With so many people to thank, it can be difficult to come up with an appropriate gift for everyone on your list. But the old saying still rings true – “it’s the thought that counts.”
Making your own gift is still considered by many as the most thoughtful form of giving. When you present a homemade gift, the receiver knows that you took the time to think about their personal tastes and carefully crafted a gift just for them. If you’re unsure of what to make, a guaranteed hit with almost anyone is a tasty dessert that can be enjoyed with friends and family throughout the holiday season.
“If you are baking for a neighbour, babysitter or teacher, getting your children involved in the process is a great way to spend some quality time together in the kitchen,” says Trish Magwood, chef and mother of three. “From picking the recipe to mixing up ingredients and putting on the finishing touches, kids love to get their hands dirty and taste the fruits of their labour!”
To ensure your family has a great time in the kitchen, choose a “kid-friendly” recipe, such as “White and Dark Chocolate Truffles” from www.ricekrispies.ca, that incorporates some familiar ingredients for your young sous chefs.
Rice Krispies White and Dark Chocolate Truffles
Ingredients:
1 pkg white chocolate chips
50 mL (1/4 cup) butter, softened
250 mL (1 cup) Rice Krispies Vanilla Flavour
300 mL (1 1/4 cup) semi-sweet chocolate chips
Preparation:
1. Melt white chocolate chips and butter in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Let cool at room temperature about 30 minutes.
2. Form white chocolate mixture into 2.5 cm (1-inch) balls. Roll in cereal, pressing cereal into truffles to coat well. Roll in palms to re-shape balls. Refrigerate about 30 minutes, until firm.
3. Melt semi-sweet chocolate as in step one. Dip prepared balls in chocolate to coat. Lift out with fork, allowing excess chocolate to drip off. Place on waxed paper lined baking sheet. Let cool about 1 hour.
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