Haniela's

Thursday, November 20, 2014

Edible Gift Packaging, Repurposing Chobani Yogurt Containers


 
When cookies are presented in a pretty packaging they make for such  pretty gifts. With the holiday season creeping  upon us so fast I wanted to share with you a quick packaging idea. I often find myself looking for things that need a new purpose, new life.  Medium and large Chobani Yogurt line offers little more than just a yogurt. The plastic containers. And now what? They are pretty sturdy and have a clear, see through lid, perfect for showing off baked goods.
 
Let's package these delicious Gingersnap Cookies.
 
How to repurpose Chobani Yogurt Containers

Things you need:

Yogurt Container( medium and large side yogurt one are the best to use for this, they have a lid, small ones come without one)
Printable Labels - I got mined here
Glue Gun or Double sided tape
Baker's Twine - thin one
Small Decorative Bells
Baker's Twine - thick one I got at Michaels
Decorative Tape



Let's packaging these cookie together.



Are you looking for make Packaging Ideas?
Check out how to make these over at Dessert Network - Edible Gifts and Packaging Ideas



















Monday, November 17, 2014

Give Thanks Cookies for Thanksgiving

 
Thanksgiving is around the corner and I wanted to make some simple yet pretty cookies for the holiday. I made Sugar Cookies and using a simple alphabet impression tool I stamped "GIVE THANKS" on each cookie. To make them little more special and even more delicious I coated back of the cookies with chocolate. I hope you'll give these a try.


 
Give Thanks Sugar Cookies for Thanksgiving,  using Alphabet Impression Set

To  make these cookies you need:

Pumpkin Cookie Cutter   
Sugar Cookie Dough((don't use baking powder in the recipe if using for this project)   
or you can also use delicious Linzer Cookie Dough  
Small Alphabet Cookie/Fondant Impression Set   
Merkens  Dark  Chocolate Candy Melts   
butter knife to spread the chocolate  
Wax paper

GIVE THANKS  SUGAR COOKIES (you should get about 30+cookies, depending on the size of the cookie cutter you use,  to get the full "give thanks" on the cookies. Use 3 inch cutter)

3 cups (450grams) all-purpose flour

1 tsp baking powder ( in this project, omit the baking powder)

1/4 tsp kosher salt

2 sticks (1cup, 226grams)butter, unsalted, softened to room temperature

1 cup (200grams)granulated sugar

1 large egg, room temperature

1tbl vanilla extract, vanilla bean past or almond extract

Flavor options: I also like to use lemon zest with combination of vanilla extract or lemon extract, or orange zest.

  • Sift together flour,  add salt, set aside.
  • In a small dish whisk together egg and vanilla extract, set aside.
  • In a mixing bowl cream together room temperature butter and sugar, about 5 minutes, scrape the bowl twice. Butter creamed with sugar  should be light and fluffy.
  • Gradually add vanilla egg mixture, beating anywhere from 30 seconds to minute until well mixed in.
  • Now gradually in 3 additions add flour. Lower the speed of your mixer to low. Scrape the bowl well after the last addition and beat just until flour is combined.
  • Scrape the cookie dough into a large bowl, and using your hands knead the cookie dough  for about 30 to 60 seconds, until dough comes together.
  • Wrap the dough in a plastic wrap and refrigerate overnight(8hours) or minimum 4hours.
  • Preheat oven to 375F(190C)
  • Divide cookie dough in half. Roll one half of the cookie dough into about 1/4 inch thick, between 2 pieces of parchment paper using rolling guides on each side of the dough.(1 painter's stick on each side)
  • Cut out as many cookies as you can. Place the cookies on a light colored baking sheet lined with parchment paper.
  • Using the Alphabet Impression Set, thread "GIVE THANKS" into the track and press it into each cookie.
  • Chill the cut outs in the fridge for about 10 minutes.
  • Bake for 9minutes, depending on the oven, you want the cookie to be crispy. If they get little golden on the bottom it is fine.
  • Let the cookies cool on the baking sheet for 5 minutes, transfer to cooling rack and let cool completely.
  • Line a tray with wax paper.
  • Melt the Chocolate Candy Melts according to the directions on the packaging
  • Spread some melted chocolate  on the back of the cookies, then place the cookie chocolate side down onto the wax paper and gently press down. Repeat.
  • Let chocolate harden for 10-15 minutes.
  • Then peel off the cookies from the wax paper. You should have a very thin layer of chocolate covering the bottom of the cookies.
  • Store in the airtight container for up to 2 weeks, between pieces of wax paper in a large airtight container, until ready to use.
  • You can simple wrap couple of these in a clear bag and give one to each of your guests   at Thanksgiving Table

Watch me how I made these pretty cookies
 
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