Make yummy take-home favors for your Valentine’s Day party guests with this fun recipe from

Elizabeth W. Gift Baskets!

This is a great way to use up all those leftover candy canes from Christmas. Fill cellophane bags with this addictive mix, tie at the neck with pretty ribbons, add a Valentine, and hand out to party guests as they leave.

INGREDIENTS

24 cups popped popcorn
2/3 cup finely crushed peppermint candy
1 pound white candy coating, coarsely chopped

DIRECTIONS

1. Pick over popcorn, making sure to discard any unpopped kernels. In a large bowl, combine the popcorn and crushed peppermint candy. In a microwave, zap candy coating in 20-second intervals until just melted; stir until completely smooth.

2. Working quickly, pour the melted candy coating over the popcorn mixture, tossing to coat. Turn mixture out on a waxed paper-lined baking sheet. Let cool completely. Break apart into bite sized pieces.

Minnie Mouse called. She wants her gift basket back. We love this latest super-affordable Valentine’s Day gift. Because of the wild red polka dots, we couldn’t help but call it, Minnie’s Delight. Click here for details.

Make a beet red Valentine’s Day salad with this simply elegant recipe  

from Elizabeth W. Gift Baskets!

 If everyone feels like my sister does about beets, this post will have the lowest rating on record. But give these beets a try. How bad can they be? They’re covered with nuts and cheese!

Cut the leaves off of fresh beets, but do not peel. Toss with a little olive oil, salt and pepper. Wrap each beet in foil and roast at 400 degrees until fork tender, about 55 minutes. Let cool slightly, unwrap, rub off skins, and slice into wedges. Toss with crumbled blue cheese, roasted pistachios, fresh thyme leaves and olive oil. Season with salt and pepper.

Click here for details on the kosher Valentine’s Day gift shown below. Click here to see all our Valentine’s Day gifts!

Make your cheese platter even more irresistible with this easy recipe from

Elizabeth W. Gift Baskets!

I love to serve these sugared pecans with cheeses. The sweet-salty trend is in full swing as is evidenced by all the sea salt-topped chocolates offered by upscale chocolatiers. However this classic combo has always been the norm here in the south, where something sweet (hot pepper jelly comes to mind) almost always shows up on the hors d’œuvre tray.

INGREDIENTS

1 egg white

3 cups whole pecans

1 cup light brown sugar

1 teaspoon cinnamon

Pinch of cayenne pepper (optional)

DIRECTIONS

In a large bowl, whisk together the egg white and 1 tablespoon water until frothy. Whisk in the sugar, cinnamon and cayenne pepper (if using). Stir in the pecans and mix until nuts are coated. Spread nuts in a single layer on a large baking sheet and bake at 325 degrees, stirring occasionally, until dry and fragrant, about 20 minutes. Let cool completely.

This Valentine’s Day party in a basket is just one of our many new Valentine’s Day gifts. Click here to see them all!

Make a pretty first course for your dinner party with this easy recipe  from

Elizabeth W. Gift Baskets!

 Everything’s better with bacon, right? Even lima beans. Actually, I happen to love lima beans, but I’ve met folks (mostly Northerners) who are totally skeeved out by them. If you are one of those, substitute any bean you like.

INGREDIENTS

(Makes 4 large servings)

8 cups torn spinach leaves, washed and dry

1 ½ cups frozen lima beans, cooked, and cooled

8 slices crisp, cooked bacon, crumbled

2 scallions, thinly sliced

¼ cup Lemon-Soy Vinaigrette (recipe follows)

DIRECTIONS

Combine the spinach leaves, lima beans, bacon and scallions in a large bowl. Toss with the vinaigrette and serve immediately.

LEMON-SOY VINAIGRETTE

In a small bowl, use a fork to mash 3 cloves of roasted garlic. Add 2 tablespoons freshly squeezed lemon juice, 1 tablespoon red wine vinegar, 2 teaspoons soy sauce, and 1 teaspoon lemon zest. Gradually whisk in 1/3 cup olive oil and 2 teaspoons sesame oil. Add salt and pepper to taste.

The salad above would make the perfect first course for a romantic Valentine’s Day dinner. Need the perfect gift to go with that? Click here for details!

End your diet resolutions in style with this classic pound cake recipe

from Elizabeth W. Gift Baskets!

Sorry I haven’t posted in a while. We were absolutely swamped during the holidays. Hopefully this is a sign that the economy is on the upswing! To thank all of our wonderful customers, we are offering a 20% discount now through January 9. Just enter code THX01 at checkout!

Hope everyone is over the whole New Year’s resolution thing and ready to hunker down and eat some gooooooooood pound cake.

INGREDIENTS

For the frosting:

1 ½ cups milk chocolate chips

¾ cup sour cream

For the cake:

1/2 cup (1 stick) unsalted butter, softened

1 (4-ounce) package cream cheese, softened

1 ½  cups sugar

3 large eggs, at room temperature

½ teaspoon pure vanilla extract

1-1/8 cups flour

6 tablespoons good quality unsweetened cocoa powder

½ teaspoon baking powder

1/8 teaspoon salt

DIRECTIONS

Melt chocolate chips over low heat, stirring until smooth. Remove from heat and whisk in the sour cream. Refrigerate, stirring about every 30 minutes, until thick enough to spread. (May take up to 3 hours.)

Preheat the oven to 325 degrees. Lightly grease and flour a 9 x 5-inch loaf pan. Combine the flour, cocoa powder, baking powder and salt in a medium bowl.

Using an electric mixer, cream together the butter, cream cheese and sugar. Add the eggs, beating well after each addition. Add the vanilla.

Add half of the flour mixture to the creamed mixture and beat well. Add the other half and beat at medium speed for 1 minute. Pour batter into prepared pan and bake for 1 hour and 15 minutes. Let the cake cool in the pan for about 5 minutes, then invert it onto a wire rack to cool completely. Spread top and sides of cooled cake with the prepared frosting.

Too early to start thinking about Valentine’s Day? Of course not! Here’s what we’re working on. Click here for details.

Create a hearty, cheesy pie for winter entertaining with this easy recipe

from Elizabeth W. Gift Baskets!

I have this thing about quiches. I love the idea, but they always taste too egg-y to me. And for good reason. Most have 4 to 6 eggs. Here’s my compromise. It’s a rich, cheesy, not-too-egg-y-tasting savory pie.

INGREDIENTS

Serves 8

Pastry for 1 (9-inch) deep-dish piecrust

½ stick butter

1 medium onion, chopped

2 cloves garlic, finely minced

1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry

2 eggs, plus 1 egg white, lightly beaten

1 lb. cottage cheese

1 cup each shredded mozzarella and cheddar cheeses

¼ cup freshly grated parmesan cheese

3 tablespoons flour

Salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 350 degrees. Fit the pastry into a deep dish pie plate, lightly prick the bottom and refrigerate until needed.
2. In a large pan, melt the butter and sauté chopped onion until translucent, adding finely minced garlic during the last minute, about 6 minutes total. Mix in the thawed spinach and set aside to cool slightly.
3. In a large bowl, stir together the remaining ingredients. Stir in the cooled spinach mixture and mix well.
4. Pour the mixture into the pie shell and bake for 1 hour. Cool for about 10 minutes before serving.

We’ve got lots of guy gifts for the holidays. Click here to check out the “Party Boy” gift boxes shown below.

End your holiday dinner party on a high note with this easy dessert recipe

from Elizabeth W. Gift Baskets!

I generally serve several desserts at large holiday gatherings and this classic is always among them. Its simple elegance and refreshing tartness makes a nice contrast to some of the fancier, more traditional desserts.

INGREDIENTS

9 (2 ½ by 5-inch) graham crackers

2 tablespoons plus ½ cup sugar

4 tablespoons unsalted butter, melted

1 (14-ounce) can sweetened condensed milk

¾ cup freshly squeezed lime juice (from about 5 limes)

4 large egg yolks

Pinch of salt

DIRECTIONS

1. Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Pat into bottom and up sides of pan. Place pan on a baking sheet and bake until crust is slightly colored, about 10 minutes.
2. Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining ½ cup sugar and salt; whisk until smooth. Pour mixture into warm crust; return to oven. Bake until filling is set around edge, but still slightly loose in center, 20 to 25 minutes.
3. Cool completely at room temperature; then refrigerate (up to 2 days) until serving time.

We’re adding kosher holiday gifts to our website every day. Click here for details on the “Kosher Star Stack” shown below.

Give your cranberry sauce a little twist with this easy recipe

from Elizabeth W. Gift Baskets!

My gang is pretty traditional when it comes to the Thanksgiving menu. However, I do like to experiment each year with different cranberry sauce combinations. 2011 is the year of limes and fresh ginger. 

INGREDIENTS

1 bag (12-ounce) fresh cranberries

¾ cup sugar

Juice of 1 lime

1 ½ tablespoon grated fresh ginger

1 teaspoon lime zest

DIRECTIONS

Place all ingredients and 1/2 cup water in a large saucepan and bring to a boil. Lower the heat and simmer, stirring occasionally, for about 20 minutes, until mixture begins to thicken. Pour cranberry sauce into a bowl and refrigerate until serving time. (Can be made up to a week ahead.)

We’re adding holiday gifts to our website every day. Click here for details on the “Glorious Chocolate” hatbox shown below.

Switch from Hallmark to handmade with these Thanksgiving

card-making tips from

Elizabeth W. Gift Baskets

Everyone loves a homemade card and these couldn’t be easier! Take a spin through a craft supply store, such as Michael’s, and pick up some blank cards and basic supplies. Grab a mug of hot chocolate, put on some tunes, and start creating!

PRESSED LEAF CARD – Gather fall leaves and press between the pages of a book. After a day or two, carefully remove the leaves and glue to the fronts of blank cards with white craft glue.

TURKEY CARD – Trace around and cut out turkey shapes using a cookie cutter as a guide. (Or, use a craft store shape cutter, such as Sizzix.) Glue on colorful feathers, then glue the turkey to the front of a blank card.

GLITTERY RUBBER STAMP CARD – Rubber stamp a leaf onto the front of a blank card. Use a fine line glue pen to highlight some of the veins. Sprinkle on fine glitter; shake off excess.

FOAM STAMP CARD – Buy inexpensive foam stamps and water-soluble paint at a craft store. Fill a saucer with a shallow pool of paint, dip stamp in and gently press onto the front of a blank card.

SKELETON LEAF CARD – Buy a packet of skeleton leaves at a craft store. Glue to the front of a dark colored card.

Our popular “Christmas Tea Party” basket is back. Click here for details!

Make a festive fall soup in no time with this easy recipe

from Elizabeth W. Gift Baskets!

This spirited soup would make a great first course for Thanksgiving dinner or partner to a turkey sandwich on the day after. As you can see in the photo, I like it very thick… almost like pureed potatoes. If you like it thinner, just add more broth.

INGREDIENTS

2 pounds sweet potatoes, baked

3 scallions, coarsely chopped

1 ¾ cups vegetable or chicken broth

1 cup heavy cream

1 teaspoon curry powder

DIRECTIONS

1. Halve the potatoes lengthwise and scoop the flesh into a food processor. Add the scallions and half the broth. Process until smooth.

2. Transfer potato puree, cream, and remaining broth to a large saucepan. Cook over medium heat, stirring occasionally, until heated through. Stir in the curry powder and ¼ teaspoon each salt and pepper. Ladle into bowls. Garnish with more curry powder and sliced scallions, if desired, and serve hot.

Click here to see our newest holiday gift baskets like the “Holiday Happy Stack” shown below.