Homemade Holiday Gifts



Making homemade gifts for the holidays is a heartwarming and inexpensive way to show others we care. I like to make Chocolate covered strawberries, chocolate covered apples with crushed candy canes, and even homemade chocolates wrapped in food safe bags with big bows. The apples and strawberries must go in the refrigerator, and the chocolate may also be kept in the frig until you are ready to wrap it for a gift. Just let it come to room temp, then wrap.

Here are the basic ingredients you’ll need to make Chocolate Covered Apples:

Large Roma Apples, take off stem

Sticks for the apples, I have used wooden chop sticks

Candy canes for crushing

good quality Dark chocolate chips for melting  

Food safe bags

Bows or bakery string for tying

Directions for Chocolate Covered Apples with Crushed Peppermint: (a step-by-step video is on my Instagram @marioochcooks)

Start with one large fresh Apple. Wash and dry it completely. Insert the stick into the core.  

Next, Melt enough chocolate to completely cover the apples including where the stem was intact. I do about three large handfuls of chocolate chips for two apples. I work things in small batches, so it’s easier to use the microwave,  but be watchful so that the chocolate doesn’t burn. Do it in 20 second increments and stir in between. I use paper bowls to make clean up easy!

Alternatively, you may also place a metal bowl, filled with the chocolate chips, over a pot filled with hot water, with heat on low. This will properly temper the chocolate. You can melt chocolate in larger batches this way. Either way you choose, be sure to keep stirring the chocolate to keep it smooth, and lump free. 

Note: I find dark chocolate great to work great for these types of gifts. I haven’t had as much success with milk chocolate, it’s very thick and doesn’t glisten like the milk chocolate. But feel free to experiment. I do like the white chocolate as an added garnish to dark chocolate covered strawberries or even dark chocolate covered apples in lieu of the candy canes.

Once chocolate has cooled just a bit, Take the apple and twirl in the bowl of melted chocolate. Using a spoon drip the chocolate at the top of the apple  and let it run down the sides. Once the apple is evenly coated with the chocolate, place it on a small baking sheet that will fit inside the frig. Be sure to line with parchment paper.

Then crush your candy canes and place a few small handfuls on the top of the apple. (or you may drizzle the white chocolate on the apple instead). 

Once the apple sets in the refrigerator for 30 minutes, wrap each apple in food safe bags, and secure with a twisty. Be sure NO air gets in the apple to ensure maximum freshness. Place in the refrigerator for up to one week. Don’t forget to add decorative ribbon when you present the gift!

Here are the basic ingredients you’ll need to make chocolate candy with crushed peppermint also known as chocolate bark for the holidays: (a step-by-step video is on my instagram @marioochcooks)

Candy canes (or nuts, cranraisins etc.)

good quality dark chocolate chips

food safe bags and bakery string

parchment paper for cooling and setting

Directions for Assembling chocolate candy:

Start by melting the chocolate as you read above. Next, smear the chocolate onto a baking sheet lined with parchment paper. Add the crushed candy canes. Place in the freezer to set the chocolate. It should set in 30 minutes. Break into pieces. Place in an air tight container or zip lock bag and store in refrigerator for maximum freshness. Any air or moisture will make the chocolate have white spots.

When you are ready to gift the chocolates, take it out of the refrigerator and let it come to room temp. Then place it in a food safe bag and add a decorative ribbon!

Note: you may dip strawberries into the dark chocolate in lieu of apples, set these onto a baking sheet lined with parchment paper, and place in the refrigerator. You can take them out and assemble them and cover. They are good up to two days but for maximum quality it’s best to make these fresh! I like to drizzle the white chocolate on these. You can pipe the chocolate using a piping bag that makes the lines very uniform and it gives it a more professional appearance. 

Most of all folks, have fun with the process of creating homemade goodies for the holidays!!!!

Happy Holidays!



Cookies and “Peppermint Milk” for Santa

  • Cookies and “Peppermint Milk” for Santa

Santa Claus is coming to town….Impress Santa (and your guests) with this “Peppermint Milk” drink combo paired with white chocolate peppermint cookies. This delicious minty drink is for the adults in the crowd, however, this drink can be made easily by omitting the alcohol. In lieu of alcohol, you can experiment with clear vanilla extract to give the drink an added depth of flavor, and add a candy cane colored straw for sipping for a festive vibe the kids will love!

Here is what you’ll need:

  • 1 gallon 2 % milk, can use Lactaid
  • two boxen* mini candy canes
  • one bottle Kahlua, or clear vanilla extract to make it non-alcoholic
  • mint infused simple syrup, see recipe below
  • corriander to taste
  • 6-8 moscow mule mugs or sample 3 ounce plastic cups for a big crowd
  • one bag white chocolate chips
  • extra candy canes for crushing
  • store bought white chocolate cookies with crushed candy canes or make your own using Oreos, melted white chocolate chips and crushed candy canes
  • One bunch organic Rosemary, for decorations
  • 8 ounce mason jars with lids for mixing and shaking the drink, and storing in the frig. (you may combine the drinks into one large mason jar as well)
  • red food coloring, a little tiny bit goes a LONG way

Mint infused Simple Syrup Ingredients:

1 cup water

1 cup granulated sugar

A few mint leaves

Stir together equal parts water and sugar. Bring to a boil, stir and let sugar dissolve. Stir until liquid is translucent. This creates a simple syrup, then you can infuse flavor. Take it off the burner, add in the Mint leaves and give it a quick stir, and cover. Let steep until it’s cool, strain, discard Mint leaves and then refrigerate. Use the Mint infused simple syrup for cocktails, cakes, cookies. Store in an air-tight container. Will last 1-2 weeks

Here are the directions for assembling this festive and delicious drink:

Start by melting a few handfuls of white chocolate chips in the microwave. Once melted, stir until all the lumps are gone. Then dip the glasses into the chocolate. Have the crushed candy canes spread out onto a plate for dipping. Let this sit and harden. I think it looks best when the chocolate is dripping down the glass to create a snow effect. These you can keep in the refrigerator to keep cold.

Next, using a mason jar, pour 8 ounces of milk add in 3-4 mini candy canes, 1/2 of a shot glass (about 1 ounce) of Kahlua (or clear vanilla extract you may experiment with or omit it altogether), 2 tablespoons of cold mint infused simple syrup, and a TINY drop red food coloring. You want the drink to be a light pink, to have that milk vibe. Last add in a few shakes of Corriander. Put the lid on tightly and shake well!!! Store a few of these in batches in the refrigerator.

If you use the mini candy canes, they will likely dissolve in a 2 hours, otherwise strain the drink into the moscow mules. Add a candy cane to side of each glass/mug and a Rosemary Sprig as seem in this photo or a candy cane colored straw for sipping.

I prepare these in small batches in 8 ounce mason jars to maintain the quality of the drink, but you may prepare this in one large mason jar, just adjust your ingredients accordingly.

Serve with white chocolate peppermint cookies, and serve this drink cold, no ice necessary. The moscow mule mugs will keep the milk cold, just be sure you refrigerate them before you serve!

Assemble everything with some white chocolate chips, candy canes, and Rosemary sprigs to create a festive look. We eat and drink with our eyes too. This drink will give your next holiday party that fun, festive vibe that will keep everyone happy, especially Santa!

*Boxen is a little Brian Reagan comedy! 

Holiday Party

Planning a holiday party? Here are a few pointers for a successful and tasty party!

  • Cheese platters are always a big hit! Be festive and add a pop of color as you see in this photo. Colorful displays like this are eye-catching and have such a happy and festive vibe. Think:  pomegranates, strawberries, colorful ornaments, and fresh herbs like rosemary, thyme and lavender.
  • Festive drink combos are the way to go! Bellissima Prosecco, developed by the talented Christie Brinkley, is our new fave. These are organic and vegan and oh so tasty! Try to find the Bellissima Sparkling Rose Wine which has hints of strawberry, and mix with a White-Cran and Strawberry juice. Be sure to add some pomegranates for a pop of color. The effervescence from the Sparkling Wine keeps the poms moving from the top to the bottom of the glass and vise versa. This is tasty and colorful drink combo!
  • An Assortment of cheeses is the key! AGED is our all-time fave! AGED Merlot cheese, AGED Gouda, AGED cheddar and a soft spreadable herbed cheese is a great idea as well, be sure to add fresh chives for a pop of color!
  • Use a HUGE rustic wood board as a focal point. This one is actually from Sur La Table. It’s very sturdy and I love the earthy tone which coordinates well with the vibrate colors.
  • A combination of crackers keeps things interesting! Choose all kinds of crackers, mix and match for texture, taste and shape.
  • An assortment of salty meats will pair well with this fruity drink or Bellissima Prosecco which is dry with a hint of sweet. Think:  Prosciutto, Salami, Pepperoni. They all work! I have a great appetizer on my blog called Pepperoni Pinwheels which I served with this drink AND shaped it in the form of a Christmas tree. Super cute and yummy pairing.
  • Assorted Olive varieties is great too. Think: Kalamata, black olives, Spanish olives. 
  • No party is complete without salty potato chips and a homemade dip. I have a creamy and rich dip recipe in my cookbook, Mariooch’s Kitchen Food That Will Gather Your Family. Check it out – it’s called Creamy Dill and Lemon Dip, always a bit hit.
  • Add one or two more apps to round out your cocktail party like my savory zucchini bread or my ever-popular skillet apps.
  • Have a pot of something on the stove for taste testings ie; penne ala vodka or some Swedish meatballs. Keep it hot in a skillet. 
  • Some tips on getting everyone talking! If you have a small gathering of friends, get them talking and laughing by asking them how they met their spouse. This is a great way for everyone to get to know each other, and it’s so fun to hear how people met! Or ask about where they have traveled in the world which is always fascinating.
  • Ready, set, entertain! Happy Holidays!!

Happy Thanksgiving

I hope you had a happy Thanksgiving with lots of yummy food! I also truly hope that my blog continues to help you and inspire you to cook for friends and family! I thought I’d share my Thanksgiving Holiday Feast line up with you.

My sweet potato casserole, as seen in the bottom right of this photo was so yummy! It was a big crowd pleaser, and had a savory vibe versus the traditional sweet potatoes with marshmallows and brown sugar.  It’s creamy, tasty, spicy, and delicious goodness in one bite! I highly recommend using organic yams or sweet potatoes, as the taste is better. This is a great recipe for Fall cooking, and especially a great Holiday side dish, that can also be the star of the show! I truly believe chives are an under rated herb, not in this recipe. This is loaded with chives! A winning side dish for the family!

My Potato and Thyme Stuffing, a recipe I borrowed from my mom, is a must-have every thanksgiving! The table is not complete without it. This is pictured at the top left of the photo. It is packed with butter and thyme, and very savory with hint of sweetness from the caramelized onions. Delicious!

The center photo is a homemade bread stuffing that is very savory. This was created with my daughter in mind, as she loves all things savory! Check out my Homemade Bread Stuffing recipe. You can pair it with a roasted chicken for a family dinner or serve it for the Holidays.

Next, bottom left is our all-time fave appetizer Cauliflower Spinach Dip – this is very savory, creamy, spicy and healthy! Serve it with a foccacia bread for dipping. Everyone loves this dip and wants the recipe.

Lastly, three out of the four of these dishes were cooked in a skillet, then placed into the oven to further cook, and then placed directly onto the table with an oven mitt close by to remind my guests the pan is hot. The best part is that the heat was maintained in the skillet so I didn’t have to be concerned with cold side dishes. Skillets are my new way of serving a large crowd!

I hope my tips help you!!!!. Have a wonderful holiday season. Be sure to check my blog for new recipes that I have been updating periodically!

Happy Holidays! Merry Christmas! xo