…I forgot to share with you my little goody gift packs I made for the holidays, and felt they deserved a bit of blog love.
Using these super cool edible marker pens, I decorated tiny shortbread cookies. The pens have a paint brush-like tip and though they seem to have mixed reviews, I thought they were very easy to use. I whipped up the same recipe as these and also used a gingerbread cookie recipe from here (you can kind of see the gingerbread cookies in the image below). I like to avoid using raw egg whites for icing, so I found this recipe which had the perfect consistency and gloss I wanted. I skipped the almond extract though.
These cookies are seriously mini (about 1.5 inches in height), and I swear I must’ve gobbled at least twenty of them while assembling the gifts.
Then I packaged them up in cute little jars with the requisite baker’s twine.
And I tried my hand at caramel making, which felt kind of like a science experiment. The bubbling that happened when I poured in the cream mixture freaked me out, but all was well. Now, these are literally melt-in-your-mouth confections in that they didn’t really harden. At all. Ooey, gooey, delicious, but crazy messy – that’s what they were. They are probably not the most appetizing looking things (notice how I deliberately did not focus on the actual caramel), but I personally loved them. The flavor is intense and I’ve been dropping one into my daily homemade latte these last couple of weeks – tastes amazing! I used Ina’s version and think I may not have gotten up to the correct temperature to get the caramels to harden.
We distributed them to friends and succumbed to our own sugar coma – I will definitely be making the cookies and caramels again next year!