I was looking for a vessel for frog gummies for a Frogs, Snails & Puppy Dog Tails theme baby shower.  Cello bags are generally my standard and I always have them on hand, but I had a lot of empty condiment jars that I had just cleaned out so I decided to use those instead.  Here’s how I made the favors:

Throughly wash “upcycled” jars with vinegar, soap and hot water to eliminate any lingering flavors.  Fill with gummy frogs, placing several of the frogs with their backs against the glass so the fill looks neat.  Cut squares of scrapbook paper (the dot pattern shown is from Michael’s single sheet section) slightly larger than the lid.  Fold paper over the lid and tie with ribbon or yarn (I used brown yarn and doubled it to make the bow look more substantial).  Buy printable labels, such as those from Gartner (also sold at Michael’s), and print a quote or name on the tags, and add a frog sticker.  Center the tags on top of the jars and you’re done!

These adorable cotton favor bags are ideal for an eco-friendly theme baby shower.  They are sweet, simple and sturdy.  Choose a design that matches you theme (selection shown below), fill them with with an edible treat, cinch the sack and the favors are ready for giving.

Available at Beau-Coup, $1.30 each (min. order 25)

Here’s an idea for a fun, simple and inexpensive party favor: Peep s’mores!  Give them as favors at Easter or a baby shower (particularly one with a duck or bunny theme).  Place 2 squares of graham crackers, half of a chocolate bar and 1 peep in a cello bag and tie with a ribbon.  S’mores can be made in seconds in the microwave.

Place anything in simple glass baby bottles to make a cute baby shower favor.  Use a jelly bean mixture that compliments your color theme, or the mom-to-be’s favorite candy.  Pictured is a Dragee mix (chocolate covered sunflower seeds, dried apricot, etc.) from The Cocoa Room.  Their chocolate mixes come in beautiful color and flavor combinations.  Check out their selection online at www.thecocoaroom.com (all varieties can be ordered in bulk for $15 per lb).

Check out these adorable Chinese takeout container-inspired candle holders.  Use them to give your table a glow even if you’re just ordering in.  These would also make great favors for a Chinese New Year party.

Chinese Takeout Box Candle Holders from Beau Coup – $8 each

Candy is traditional for Halloween, but nothing beats a fresh-baked treat when it comes to party favors.  Wrap pumpkin muffins in plastic wrap to keep moisture in, then place muffins in inexpensive Halloween favor bags.  This is one Halloween favor that will not be traded.

Don’t save coconut macaroons for a once-a-year treat during Passover.  Coconut macaroons are a delicious gluten-free, dairy-free dessert that’s quick and portable.  These macaroons taste nothing like the bland, dry canned varieties available at the store.  A home-made version will make a convert of anyone who generally likes coconut, but doesn’t care for canned macaroons.

This recipe is a variation on a recipe from Cooks Illustrated.

Chocolate-Dipped Coconut Macaroons

14 oz sweetened coconut flakes

1 ½ C. granulated sugar

1/3 cup + 1 Tbs. egg whites (use pourable egg whites or about 3 large eggs)

½ tps. almond extract (you can substitute vanilla but almond really makes these special)

½ C. dark chocolate chips or chunks (or more as needed, for dipping bottoms)

1. Place oven racks in upper-middle and lower-middle of oven; preheat 325 degrees.  Line 2 cookie sheets with parchment paper or silpats (reusable nonstick mats).

2. Chop coconut in food processor for 1 minute.  Add sugar and process for an additional 20 seconds. Add egg whites and extract; process for 1 additional minute, until the mixture resembles a paste, like slushy snow.  Scrape down sides of work bowl with a rubber spatula and process again, until stiff but malleable paste forms, about 5 seconds longer.  If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until mixture forms a paste.

3. Using a 1” spring-loaded scoop or 2 tablespoons, drop mounts of paste onto prepared cookies sheets, forming 12 mounts on each sheet (24 total), spacing the mounds about 1 ½ inches papart.

4. Bake macaroons for about 20-25 minutes or until slightly golden brown, switching cookie sheet positions midway through baking.  Be careful not to overbake the macaroons or they will become dry when stored.  Cool macaroons completely on cookies sheets (removing them when warm will cause them to break).  Regular macaroons (without chocolate dipping) can be store in an airtight container for 5 days.

5.  When macaroons are completely cool, carefully remove them from the sheets.  Melt chocolate in a bowl in the microwave, at 30 second intervals, stirring rigorously between each interval to melt the chocolate.  It will likely require 1 minute in the microwave total.  Once melted chocolate is shiny and smooth, carefully hold each macaroon by its top and dip the bottom into the chocolate.  Twist to cover the entire bottom of the macaroon and to get a bit of the chocolate up the sides.  Place dipped macaroon on waxed paper and allow chocolate to harden.  Chocolate-dipped macaroons can be store in an air-tight container for up to 2 days (after that the chocolate will look dry).

I love granola – as a cereal, as a snack, as a bar….  Which gave me the idea to play around and come up with a recipe for bite-size granola balls that I could set out as an “appetizer” for brunch.  These granola bites are packed with flavor and natural goodness.  They are sturdy enough to be eaten without a spoon, but remain moist and chewy.  The granola bites are best made a few days in advance so the oats have time to soften and the flavors have a chance to merry.  Leftovers (if there are any) make a great breakfast on-the-go or a pre-workout snack.

Granola Bites

1 ½ cup rolled oats
1 cup dried apricots, chopped
¼ cup dried blueberries or currants
¼ cup raw sunflower seeds, chopped
¼ cup unsweetened coconut flakes
¼ cup sliced almonds, chopped
1 tsp. cinnamon
½ cup natural peanut butter (smooth)
¼ cup agave nectar
1 tsp. vanilla extract

1. Combine ground oats, chopped apricots, blueberries, sunflower seeds, coconut, almonds and cinnamon in a large bowl until well mixed.

2. Add peanut butter, agave nectar and vanilla to oat mixture and stir with a wooden spoon until mixture is slightly moist and sticky.

3. Using a 1” spring-loaded scoop or a melon baller, scoop out a small amount of mixture and form into round balls. Place on a cookie sheet lined with parchment or waxed paper. Cover with plastic wrap and refrigerate overnight to give oats time to absorb moisture and soften.

* These can be made gluten-free by making them with certified GF oats.

This giveaway features exquisite handcrafted truffles from Haute Chocolate NC, located in North Carolina.  Haute Chocolates uses quality chocolate and infuses it with really delicious and interesting flavors.  HC’s truffle are free of added sugar and butter – just delicious chocolate and natural flavors in these decadent treats.

There will be two winners for this giveaway:  One winner will receive a 6-piece Love is in the Air Collection; the other will receive a 6-piece box of Wine Infused Truffles (flavors in each collection listed below).  You can choose to have the cookies shipped to you or to your Valentine – just be sure to provide the shipping address of where you want them shipped on the giveaway entry form.

Enter this giveaway by completing the form at the link below.  The winner will be randomly selected at 10pm EST on February 9, 2010, and will be notified via e-mail.  One entry per person and shipment must be made to a US address.  Good luck!

https://spreadsheets.google.com/viewform?formkey=dFlBaE9ERFhmWE5TVHdnTVhvZFh3Smc6MA

Love is in the Air Collection features the following flavors:

* Champagne and Strawberries (Dark chocolate over white chocolate infused with REAL champagne (no flavoring here!) and strawberries)
* Bellini (Dark chocolate over white infused with REAL peaches and champagne)
* Mimosa (Dark Chocolate infused with orange zest and champagne)
* Mojito (Dark chocolate over white infused with lime zest, rum and fresh spearmint leaves)
* Creme Brulee (White chocolate with the signature creme brulee flavor profile and topped with caramelized sugar)
* Hazelnut (Dark chocolate with freshly ground hazelnuts)

Wine Infused Truffles features the following flavors:

* Rooster Red – A Chianti style wine with a hint of cranberries (dark chocolate)
* Sweet Mountain Bliss – A sweet Blush with a hint of Raspberries (white chocolate)
* Grand Vieux Chateau du Roi – Made in the style of Chateauneuf-du-Pape, a deep red with hints of cherry and berry (dark chocolate)
* Blue Norther – Blueberry (dark chocolate over white chocolate)

For a complete list of flavors offered, check out Haute Chocolate’s website at www.hautechocolatenc.com.

HC’s individually wrapped truffles are perfect party favors for any time of year.

I’ve found that most shell place card holders look cheap or kitchy, until I saw these Neptune Shell Place Card Holders from Two’s Company.  They’re perfect for a beach theme party, whether it be a rehearsal dinner, dinner party or beachy bridal luncheon.  Even if you don’t use formal place cards, these can be used for marking food on a buffet table (i.e. writing the name of the dish on a place card so guests know what each dish is without having to ask).  They can also be used to display pictures on a guest table at the party, or at home after the party is over. 

Neptune Seashell Place Card Holders (set of 6), $18.50 – http://www.shopatron.com/product/part_number=2111/1657.0.57238.56866.0.0.0