Sweet Treats As Gifts

Need help with your holiday gift list? Here are three sweet, heartfelt gifts to give from your kitchen with love. When it comes to gifts, your personalized thoughtfulness and effort is priceless.

Make these Cabernet Chocolate truffles for the wine and chocolate lover on your list. A Hazelnut And Chocolate Coffee Cake is ideal for the person who loves a little something sweet with their morning coffee or afternoon tea.

Everyone I know loves banana bread. This one is filled with toasted coconut that sets it apart for all others. Try it sliced and toasted with almond butter or peanut butter on top—it’s addictive. And good enough to serve with a pear or apple for dessert.

Don’t forget to include a label stating the ingredients, plus storing and serving suggestions. Wrap the homemade goodies in aluminum foil and tie the package with beautiful ribbon. Bon appétit!

Cabernet Chocolate Truffles

(Makes about 4 dozen truffles)

1 pound high quality bittersweet chocolate, preferably 70% cocoa or above, broken into pieces

12 tablespoons unsalted butter, room temperature, cut into pieces

4 tablespoons heavy whipping cream

1/2 cup cabernet sauvignon

About 1 cup unsweetened cocoa powder for dusting

To prepare:

Line a loaf pan with plastic wrap and set aside.

Melt the chocolate in a bowl set over a pot of barely simmering water.

Remove from the heat.

Whisk in the butter, one piece at a time.

Slowly stir in the cream.

Continue stirring until completely smooth.

Slowly whisk in the wine.

Pour the chocolate into the prepared pan.

Place plastic wrap directly on top of the chocolate to seal.

Refrigerate until firm, about 1 to 2 hours.

Sift the cocoa powder into a pie plate.

Remove the chocolate from the refrigerator.

With a melon baller dipped into hot water, shape the chocolate into balls.

Arrange the balls on a plate or tray and refrigerate until firm and dry.

Drop the truffles into the cocoa and roll them around to completely coat the surface.

Repeat until all the chocolate is formed.

Store the truffles between layers of waxed paper in an airtight container in the refrigerator.

Bring the truffles to room temperature about 20 to 30 minutes before serving.

Hazelnut And Chocolate Coffee Cake

(Makes a 9-inch square cake)

2 cups unbleached flour

1 cup light brown sugar, firmly packed

1/2 cup granulated sugar

3/4 teaspoon salt

1 stick unsalted butter, room temperature, cut into pieces

3/4 cup chopped hazelnuts, toasted

3 ounces unsweetened chocolate, finely chopped

1 teaspoon baking soda

1 cup buttermilk

1 egg

2 teaspoons pure vanilla extract

To prepare:

Preheat the oven to 350 degrees.

Grease a 9-inch square pan with vegetable oil or butter.

Combine the flour, brown and white sugar and salt in the bowl of a mixer and mix well.

Add butter and blend until the mixture resembles coarse meal.

Remove 3/4 of a cup of the mixture to a small bowl. Stir hazelnuts and chocolate into the small bowl mixture, set aside and reserve for topping.

Add baking soda to the butter and sugar mixture and blend well.

Whisk together the buttermilk, egg and vanilla.

Add the liquid mixture to the butter and sugar mixture and stir just until moistened.

Transfer the batter to the prepared pan, spread evenly.

Sprinkle the topping evenly over the batter.

Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.

Cool in the pan on a rack.

Remove from the pan and wrap in plastic wrap, then aluminum foil.Store in a cool dry place.

Banana Coconut Bread

(Makes 8 small individual loaves or two 9-by-5-by-3 loaf pans)

1½ cups granulated sugar

1 cup unsalted butter, plus extra for greasing the pans

1 tablespoon pure vanilla extract

4 eggs

7 medium very ripe bananas, mashed until smooth

3 cups all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1½ teaspoons sea salt

Zest of one lemon, grated

1 cup unsweetened shredded coconut, toasted

Optional: 1 cup chopped nuts

To prepare:

Preheat the oven to 350 degrees.

Generously grease the pans with butter (or solid vegetable shortening, if preferred).

Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy.

Add vanilla and eggs and mix well.

Mash bananas and add them to the butter mixture.

Sift flours, baking powder and salt together.

Stir in the flour mixture, lemon zest, coconut and nuts (if including).

Stir just until blended.

Spoon into prepared pans and bake until a toothpick inserted into the center comes out fairly clean, about 30 minutes for small loaves or 1 hour for larger loaves.

This bread is quite moist, do not overbake it.

Cool in pan on a rack for 15 minutes.

Remove and cool completely before wrapping in plastic and aluminum foil.

Refrigerate up a week or freeze up to 3 weeks. Bring to room temperature before serving.