Archive for Gifts from the Kitchen

December 8th, 2014

Our Favorite DIY Gifts

Christmas DIY


Since we are well into the season of giving – we thought we would revisit our top 10 favorite DIY gifts!  Each of these gifts are fast and easy – some with an easy-to-print tag included.  Pick one and share the love!



Thin Mint Cookie Bark is one of our most pinned recipes.  Why- because every loves the taste of Thin Mints and this bark has all the flavor and is 2-ingredients easy to make!



This Christmas Blessing Mix is a sweet way to share the meaning of the season.  Free printable gift tags and snack-bag toppers for class treats.



Mmmmm . . . a touch of Gingerbread Spice in your hot cocoa or latte.  It’s also great on pancakes, waffles, and French toast – try it in your oatmeal!  Free printable gift tag.



Fudge is always a Christmas favorite – set inside cute Christmas Cookie Cutters its simply adorable!



Don’t you just love it when the doorbell rings and the neighbor is standing there with cookies!  This cute Santa’s Cookie Stash Tag adds a touch of whimsy to your giving!  Find great cookie recipes here.



We love bundt cakes.  Check out our delicious recipes, plus tips and tricks to wrap them up with this Wishing you Nothing Bundt the Best Tag.



Baby it’s Cold Outside; this Hazelnut Hot Cocoa Mix will really warm their hearts!



Toffee is a “must have” at our house at Christmas.  It makes up fast and is easy to share!



In only 30 minutes you can have a wonderful taste of the season with this Easy Spiced Pumpkin Butter- add it to bagels and breads or stir a little into your hot cocoa or latte.



If you want to take a break from the sweets, make this Homemade Salsaand package it up with our fun printable tags!


Happy Gifting!

K&J Siggie

November 8th, 2013

Easy Spiced Pumpkin Butter with {free} Printable Gift Tag



Sometimes, the simple things in life are the best.  This Spiced Pumpkin Butter is a cinch to make, yet you will absolutely love how good it is, how much holiday flavor it has, and how easy it will make your life in so many ways! In about 30 minutes you can have a simple burst of flavor for all your holiday gatherings and to give as holiday gifts.  Seriously, this stuff is somewhat addictive- it tastes so good;  it’s basically like spooning pumpkin pie from a jar!

Keep this little goody on hand through the holidays (if freezes) and set it out with just about anything.  Your company will be so impressed and love the holiday touch.  Serve it with waffles, pancakes,  French toast, biscuits, muffins, bagels . . . you get the idea.



Spoon it into your oatmeal and throw in some walnuts or pecans, and for a relaxing taste of the holidays,  add 2-3 teaspoons to your latte or hot chocolate.



Once you taste how incredible this pumpkin butter is, you’re going to want to share it with your friends and neighbors.  What a perfect gift.  Make it up now and stash it in the freezer – then relax and enjoy the holidays with a cup of Pumpkin Spice Hot Chocolate.  To make your gifting even easier, we’ve included a printable tag to wrap things all up!


Easy Spiced Pumpkin Butter


2 (15 ounce) cans pumpkin puree
1/2 cup apple cider
1/2 cup maple syrup
1 cup sugar
2 teaspoons pumpkin pie spice
1/8 teaspoon salt


Combine all ingredients in a large sauce pan.  Bring mixture to a boil and then reduce heat to medium.  Cook, uncovered, stirring frequently, for 25–30 minutes or until thick and fragrant.  Remove from heat and allow to cool.  Makes approx. 2 cups.

Store in refrigerator up to 1 week, or freeze up to 6 months.




Download the Spiced Pumpkin Butter Printable Gift Tag here- print out on colored paper and attach.





November 1st, 2013

Pumpkin Praline Bundt Cake


We hope you had a wonderful and fun-filled Halloween and that you are enjoying that Halloween Candy!  If you find yourself with a little more of that candy than you care to consume {or let your kids consume}, here’s a great tip: stash a little chocolate in the freezer to make Chopped Candy Cookie Bars - easy, delicious, and a great addition to your holiday cookie trays.

Can you believe it’s November?   I love these last two months of the year filled with holidays, parties, family and friends.   This Pumpkin Praline Bundt Cake will seriously get you in the holiday spirit and can help jump-start your baking.  Moist pumpkin cake filled with a pecan spice streusel and then topped with praline frosting.  Great for Thanksgiving, or Christmas, even New Years.  Your guests will love it.  I advise you make it a day ahead – it gets more moist on day two.



Here’s another great tip:  Bundt cakes can be your holiday life-saver.  Here’s why:  1.) they are easy to make, 2.) they are delicious, 3.) they have a beautiful presentation for your holiday table, and 4.) they make great gifts.  Finally, let’s not forget- 5.) they freeze!*  This means you can make them up now and have them ready to go when days get a little hectic.

See our bundt cake hints, tips, and even some free printable gifting tags HERE.




Pumpkin Praline Bundt Cake



1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 cup finely chopped pecans
2 teaspoons butter


3 cups flour
1 tablespoon cinnamon
1/2 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups sugar
1 cup butter, softened
4 eggs
1 1/4 cup pumpkin puree
1 cup (8 ounces) sour cream
2 teaspoons vanilla

Praline Frosting

1/2 cup packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar, sifted
1/2 cup toasted pecans (optional for garnish)


Preheat oven to 350 degrees.  Grease and flour (or use baking spray with flour) a 12 cup bundt pan

For Streusel:  Combine brown sugar, cinnamon, pumpkin pie spice, and pecans in a small bowl.  Cut in butter with pastry blender or fork until mixture is crumbly.

For Cake:  Combine flour, cinnamon, pumpkin pie spice, baking soda, and salt in a medium bowl- set aside.  Beat sugar and butter with electric mix until light and fluffy.  Add eggs one at a time, beating after each.  Add pumpkin, sour cream, and vanilla- mix well.  Gradually add flour mixture.

To Assemble:  Spoon half of the batter into prepared pan.  Spoon Streusel over batter making sure Streusel does not touch sides of pan.  (This is will cause your cake to stick.)

Bake for 55-60 minutes or until wooden toothpick inserted in cake comes out clean.  Cool for 20 minutes in pan on wire rack.  Invert cake onto wire rack to cool completely.  Spoon frosting over cake.  Sprinkle with toasted pecans if desired.

For Praline Frosting:  Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 tablespoons milk to a boil in a medium sauce pan over medium heat, whisking constantly; boil 1 minute continuing whisking.  Remove from heat and stir in vanilla.  Gradually whisk in powdered sugar until smooth; continue to stir 3-4 minutes or until mixture begins to cool and thickens slightly.  Immediately spoon frosting over cooled cake.  Sprinkle with pecans (optional).

Note:  If freezing this bundt cake, tightly wrap the cake only.   Thaw when needed and add frosting at that time.



June 12th, 2013

Sweet Liberty {free} Printables for July 4th

We are so anxious for the 4th of July – it’s always a fun day to celebrate!  To get your party started, we’ve created this Sweet Liberty tag because everyone loves a “Sweet” to take home!  You can add this tag to any homemade goodie – we’ve featured it with  Sweet Liberty Bark and our homemade Pixie Sticks!  If you’d rather, just fill a goodie bag or tin with your favorite red, white, and blue treats.



We’ve also coordinated some straw flags – you can use to make individual pixie stick treats or for your drink straws.



No matter how or where you enjoy July 4 – we hope you have a SWEET Celebration!


The tags come in 2 sizes.  The larger one fits a 2 1/2″ punch and the smaller one fits a 2″ punch.  Download the Sweet Liberty Tag here

Download the Sweet Liberty Straw Tag here


May 10th, 2013

Strawberry Rhubarb Crumble

I was thrilled last week to find the most beautiful rhubarb at my grocer last week.   It’s not grown locally here in Texas and I don’t see it that often.  In fact when I got to the check out the teenage boy at the register was so excited by my rhubarb purchase.  I told him I was impressed that he knew what it was.  He replied, “Oh I know what it is . . . I’ve just never seen anyone buy it before!”  {I guess the South just doesn’t know what they are missing.}  Fortunate for me, it’s a wonderful world where we can now get beautiful produce from around the globe.

Rhubarb is actually so apropos for Mother’s Day weekend; it is my favorite and I learned to love it from my mom who made the best Rhubarb Custard Pie ever!  This crumble is sweet and delicious with a mix of rhubarb and strawberries.  This recipe makes an 8×8 pan, or you could make it in 6 individual servings.



Not only is this Strawberry Rhubarb Crumble fun and pretty in the individual jars, you could also make a few extras to send home with your guests.  This crumble is wonderful warm out of the oven, but it’s just as yummy to eat it cold the next day!



Strawberry Rhubarb Crumble Recipe


4 cups diced rhubarb (about 1 1/2 pounds)
2 cups sliced fresh strawberries
1 1/4 cups sugar
2 tablespoons flour
2 tablespoons instant tapioca
1/2 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
Pinch of salt

Crumble Topping

1/4 cup butter, softened
1/2 cup sugar
1/2 cup flour
1/4 teaspoon finely grated orange zest
pinch salt


Preheat oven to 375  degrees.  Stir together rhubarb, strawberries, sugar, flour, tapioca, orange zest, orange juice, and salt in a bowl.  Let stand  10-15 minutes, stirring occasionally.

In a medium bowl prepare the topping by mixing the butter, sugar, flour, orange zest and salt with a fork until crumbly.

Place six (1 cup) canning jars or ramekins on a baking sheet pan lined with parchment paper.  Coat each jar with cooking spray and fill with rhubarb mixture; sprinkle with topping, dividing evenly.  OR place rhubarb mixture in an 8×8 sprayed baking dish and sprinkle with topping.

Bake until topping turns golden and juices are bubbling, 30 to 35 minutes. Let cool on a wire rack 30 minutes. Serve warm with ice cream if desired.


{Note:  the individual dishes will most likely bubble over and get a little sticky.  You can either serve them on a small plate, or the best way to get the stick off is to use a clean dish rag and hot water.  Place the warm jar on the rag in the palm of your hand and carefully wipe away the spills.}


grab button 2

Caramel Potatoes

google Ad2