~FALL GIFT GIVING...LOVE FROM THE KITCHEN~

~FESTIVE HOMEMADE CROUTONS~

Welcoming Fall brings with it an air of excitement to my La Chaumière de Briarwood.  With this being our twentieth Thanksgiving living in our Oklahoma home it's hard to believe how fast the years have passed by.

~TOASTED BUTTERY CHUNKS~

Our neighborhood has changed a lot since 1992.  Back then many of the residents were the original owners of our block's 1970's era homes and sadly some of them have now passed on.  I remember how my children and I would bake treats for them during the holidays and how fun it was to deliver them door to door.  Now that my babes are grown and on their own my Mr. AGPMan continue with our little gift-giving tradition without them (sniff).  Many things have changed over the years, but never the smiling faces of those being remembered.

 

~CUSTOM TAGS ADD CHARM~

Today I'm showing you a simple little treat gifted to friends and neighbors in honor of Thanksgiving!  Simple to prepare and pleasing to the eye, too!  Perfect for friends and family who can't have sugary sweets is a plus!

 ~VINTAGE GLASS JARS~

You start with a loaf of plain white bread (like Sunbeam) and working with six slices at a time you first remove the crust.  Begin by cutting the bread into 1/2" pieces or tear them into small chunks.  Melt 3 Tablespoons of butter into a skillet and add bread pieces.  Coat all sides of the bread with butter and stir on medium heat until golden brown and toasty.  Remove from stove top and salt and flavor as desired.  I use Himalayan Pink Salt and TONE'S Garlic/Herb Seasoning (about 1/4 TSP each).  Drain on paper towel.  Once the croutons are cool place them in small vintage jars (I find mine at thrift stores all year long) and wrap them up with cello and tie with natural ribbon and hand crafted tags!  Simple and easy.

Here's a tip:  Don't season the bread while cooking as seasonings have a tendency to burn before the bread is fully toasted.   Also work in small batches to ensure even coating of the bread with butter!  ENJOY!

~~*~~

Looking forward to an awesome week creating!  Go make something wonderful and then tell me about it!  I'd LOVE to share your family traditions in the future!

Love to you...

 

~~~PINK HOT CHOCOLATE TUTORIAL~~~ Romantic Christmas Treat Cones

~PINK HOT CHOCOLATE CONES~

Today I'm going to share with you a recipe my daughter, Adrienne, and I came up with for Pink Hot Chocolate and give you a quick tutorial on how to make Hot Chocolate Cones!  They are surprisingly easy to make and a sweet project for a frosty Saturday afternoon!!!

 ~CHOCOLATE HOT CHOCOLATE~

When my babes were little kids we were always making and baking sweet, fun confections in the kitchen of my La Chaumière de Briarwood.  I think it is amazing today they are such awesome cooks...they have far surpassed me with their culinary skills, I can assure you!

 

~DON'T FORGET THE TAG~

These charming Cones have been around for a long time.  Oprah Winfrey included them in her "2008 Favorite Things Show" and ever since then I was hooked.  The Cones are now used as Wedding and Birthday Favors, Christmas Treats and they are especially sweet for Valentine's Day when done up in PINK!  So...keep this in mind when February comes (maybe I'll remind you!)... 

I made a Word Document on how to make the Pink Hot Chocolate and it explains everything I think you'll need to know!  You can find the recipe, instructions and the ingredients you'll need 

HERE

You'll want to read and print out the document so the decorative instructions below will make sense!  The key ingredient is red-hot candies that have been ground down into a chunky powder with a food processor!  The sweet cinnamon adds a little 'kick' to your Pink Hot Chocolate and it's absolutely yummy!

 ~RED HOT CANDIES~

To decorate the Cones using doilies I did this...

 ~LACY TIPS~

To get the look of a 'lace tip' on your Cocoa Cone simply cut a 6" doily in quarters and form into smaller cones.

 ~FOUR EQUAL PARTS~

Lightly glue edges around tip.  As you will find in the instruction document the Cones are double bagged so you will want to do this on the inner bag!!!

~CLOSE-UP VIEW~

This is easier to do than it might look like!  After doing a couple you'll get the hang of it!

~ANOTHER VIEW~

After you've 'tipped' your Cones with the lace, sleeve this bag into the second outer bag! (The bag showing regular chocolate cocoa was made using gourmet store-bought cocoa!)

~DOUBLE BAGGING~

Begin to layer your selected treats (marshmallows, chips, candies) onto the top of the first bag already filled with your cocoa.

~LAYER TREATS~

After you have layered your cocoa with your chosen treats secure the top of the second outer bag with a clear (tiny) rubber-band.  Take another doily (un-cut) and fold (do not cut this one) into quarters.  Snip off the tip a tiny bit and place it over the tuffs of plastic you've secured with the rubber-band.  Smoosh doily together and tie with ribbon.  Decorate with jingle bells and don't forget a hang tag with instructions (see document).

~FINAL PRODUCT~

~PINK HOT CHOCOLATE~

And there you have it!  I'd LOVE to see your final project when you are done sooooo...SHARE when you can!


Hope your day is awsome!


Love to you...