Miniature versions of baked goods make popular holiday gifts

Thinking of making some gifts from your kitchen this holiday season? Think small.

At least that's what's being done by customers of Sur La Table at the Fashion Show mall.

"Cake pops are really popular this year," said Chandra Hasselbalch, general manager. "They're a nice little gift to give. We've got the cake-pop makers, packaging and all kinds of decorative things."

Another thing the store has been selling a lot of is paper baking molds - and in a size that's somewhat surprising.

"They're doing mini-loaves," Hasselbalch said. "They're really small, just 2 inches. When we saw it come in we thought, 'Gosh, what would you do with this?' So we've been asking our customers. They're making tiny, little ­- half the size of a cupcake - quickbreads and banana breads and things. It's just a taste of a loaf. I think that's the same thing we're seeing with the cake pops; people are trying to do a miniaturized version."

At Tempting Treasures by Jan at 30 S. Water St. in Henderson, owner Jan McWhirter said she's selling a lot of materials for cupcake-making, "because they're designing them so cute."

Her customers, McWhirter said, are using fillings and frostings and all sorts of decorations and packing them into boxes that hold a dozen, a half-dozen or a single cupcake, with clear tops so the cupcake is visible.

She also has mini-cupcake pans, and boxes designed to hold the diminutive cupcakes or muffins.

"The miniature stuff is really popular," she said.

It fits, then, that McWhirter said her customers also are making a lot of cake pops, including a push-up version involving layers of cake, icing and filling. They're also making Oreo cookie pops, she said, which are more like truffles. To make those, McWhirter said, you crunch up a regular-size package of regular Oreos (freeze it first, so they'll break up better) in a stand mixer with an 8-ounce package of cream cheese. When it's all mixed, roll them into balls, insert sticks and put them in the freezer to firm up, then coat them in melted chocolate.

Always a popular gift from the kitchen, she said, are pretzel rods with caramel wrapped around them, then dipped in chocolate and decorated.

Some of the creations, she said, are quite elaborate, with customers coming up with all sorts of variations.

"They're finding out that they're way more creative than they thought they were," she said.

Creativity is one of the reasons - and rewards ­- for making gifts from the kitchen, and it also tends to be a good way to save money. But Hasselbalch said she doesn't think that's what's driving her customers.

"What we've seen is a lot of people making things with their families," she said. "I think it's more about having a fun time doing things with the kids and then giving them as gifts."

Here are some ideas to try, including a savory option.

SMOKY TOMATO KETCHUP

2 tablespoons pulverized applewood smoking chips

1 medium yellow onion, cut into ½-inch-thick rounds

1 (28-ounce) can crushed tomatoes, including the juice from the can

1 tablespoon capers, drained and rinsed

½ cup firmly packed light brown sugar

Juice of 1 orange, strained

Juice of ½ grapefruit, strained

Juice of ½ lemon, strained

¼ cup cider vinegar

2½ teaspoons kosher or sea salt

¼ teaspoon freshly ground black pepper

Using a stovetop smoker or wok, place the wood chips in two small piles in the center of the pan.

If using a smoker, place a drip tray, covered with aluminum foil, on top of the chips.

If using a wok, set a large sheet of aluminum foil loosely in place over the wood chips. Place a wire rack on top of the drip tray or foil. Arrange the onion slices on the wire rack. Slide the lid on the stovetop smoker or cover the wok, leaving it slightly open, and then place the smoker over medium heat. When the first wisp of smoke appears, close the lid.

Smoke the onions for 5 minutes, then turn off the heat and leave the onions in the smoker or wok, with the lid tightly closed, for an additional 5 minutes. Remove the onions from the smoker and coarsely chop.

Puree the tomatoes in a blender on high speed until liquefied, about 2 minutes. Transfer the tomatoes to a deep 6-quart saucepan or Dutch oven and reserve.

Puree the onions and capers in the blender on high speed for 1 minute. Add the sugar and continue blending on high speed until the onion mixture is smooth, about 1 minute longer. Add the citrus juices, vinegar, salt and pepper and blend to incorporate. Transfer the onion mixture to the pot with the tomatoes and stir to combine.

Over medium heat, bring the tomato and onion mixture to a simmer. Decrease the heat to maintain a low simmer and cook, stirring occasionally, until the sauce thickens to a ketchup consistency, 50 minutes to 1 hour.

While the ketchup is simmering, wash the bottles in hot, soapy water and dry thoroughly. Alternatively, run the bottles through the regular cycle of your dishwasher.

Using a funnel, ladle the ketchup into the prepared bottles, leaving ½-inch headspace. Wipe the rims clean and secure the lids. Label and refrigerate.

Refrigerate for as long as 2 months. Makes three 8-ounce bottles of ketchup.

­- Recipe from Sur la Table

CHOCOLATE-ALMOND BARK

WITH SEA SALT

½ cup sugar

2 tablespoons water

1 tablespoon unsalted butter

1½ cups roasted Marcona almonds (not in oil), or other roasted almonds

1 pound good-quality dark chocolate (62 to 70 percent cacao), finely chopped

Coarse sea salt, for sprinkling

Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well-coated.

Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside a quarter of the nuts.

Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet and stir quickly to combine.

Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours. Break bark into pieces and store between layers of parchment or waxed paper. Makes about 1¾ pounds.

Note: Can be made one week ahead. Keep chilled.

­- Recipe from Bon Appetit

CINNAMON-SPICE NUT MIX

4 cups assorted whole nuts (such as walnuts, hazelnuts, pecans, almonds and macadamias)

2 egg whites

1 cup sugar

2 teaspoons ground cinnamon

½ teaspoon salt

¼ teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/8 teaspoon freshly grated nutmeg

If using hazelnuts, preheat oven to 350 degrees. Spread hazelnuts in a single layer on a baking sheet or pan. Bake, shaking the pan once or twice, until nuts are lightly browned and fragrant, 10 to 12 minutes. Wrap warm hazelnuts in a clean dishtowel and let cool 10 minutes. With the towel, rub off as much of the papery skins as possible. Add to bowl with the other assorted nuts. (You can omit this step if not using hazelnuts.)

Reduce oven temperature to 225 degrees. Line a large baking sheet with foil or parchment paper; coat with vegetable oil spray.

In a large bowl, whisk egg whites until foamy. Add nuts, tossing to coat well.

In another large bowl, combine sugar, cinnamon, salt, ginger, allspice, cloves and nutmeg. Blend well. Add nuts, tossing until evenly coated with sugar mixture.

Spread nuts in a single layer on the prepared baking sheet, separating with a fork. Bake until coating is dry and crunchy, about 2 hours. Let cool. Store airtight at room temperature for as long as 1 week. Makes 4 cups.

­- Recipe adapted from Diamond of California

CHOCOLATY POPCORN

12 cups butter-flavored microwave popcorn

1 package (12 ounces) semisweet chocolate chips

2 teaspoons shortening (divided use)

1 package (10 to 12 ounces) vanilla or white chips

2 cups coarsely chopped pecans, toasted

Place the popcorn in a greased 15-by-10-by-1-inch pan; set aside.

Melt chocolate chips and 1 teaspoon shortening; stir until smooth. Drizzle over popcorn.

Place vanilla chips and remaining shortening in a microwave-safe bowl. Microwave, uncovered, at 70 percent power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over popcorn; toss gently to coat as much popcorn as possible. Sprinkle with pecans. Chill until firm before breaking into pieces. Pack into plastic bags and tie them shut with curling ribbons for a pretty presentation. Makes 16 cups.

­- Recipe from Taste of Home

BLIZZARD CRUNCH

2 cups Rice Chex

2 cups Corn Chex

2 cups small pretzel knots

2 cups short stick pretzels

2 cups mixed nuts

1 to 2 pounds white chocolate

Mix all ingredients together. Cover with melted white chocolate. Let harden and then break into pieces.

­- Recipe from Tempting Treasures by Jan

CHOCOLATE AND HAZELNUT SPREAD

½ cup blanched hazelnuts

3½ ounces (100 grams) dark chocolate (72 percent cacao), chopped

1/3 cup and 2 tablespoons sweetened condensed milk

1 to 2 tablespoons hazelnut oil

Pinch of salt

3 to 4 tablespoons hot water

Preheat oven to 350 degrees. Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5 to 7 minutes, until pale golden. Remove the nuts from the oven and cool slightly.

Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.

Gently melt the chocolate, condensed milk and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.

Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.

It will keep in the refrigerator for as long as 2 weeks. Makes 1 1-pound jar.

­- Recipe from Epicurious