With Christmas just around the corner, people are scrambling to get their holiday shopping done. If you’re sick and tired of the usual gifts, though, why not try your hand at these homemade Christmas gifts?

 

Homemade Christmas Gifts That Will Show You Care

There is nothing wrong with buying Christmas presents for your friends and family. But, if you want to go that extra mile and show your loved ones you truly appreciate them, putting in your time and effort is the way to go. Roll up your sleeves and prepare to use some elbow grease on these homemade Christmas gifts.

 

1. Citrus Marmalade

Nothing says homemade gift for Christmas like a delicious marmalade you make in your own kitchen. Here’s a recipe that will surely impress.

Ingredients:

• 4 large naval oranges, divided
• 2 medium grapefruit
• 2 limes
• 5 cups granulated sugar
• 2 star anise
• 1 pouch (3 oz) liquid pectin
• 1 1-inch piece ginger, smashed
• 1/8 tsp baking soda

 

Directions:

1. Peel two oranges, the grapefruit, and the limes. Set aside. Cut the peels into thin strips.
2. In a large Dutch oven over medium heat, pour 1 1/2 cups of water. Add in the peels and baking soda. Bring to a simmer and then lower the heat. Simmer for 18 to 20 minutes with the lid on.
3. Peel the remaining oranges. Remove the white pith from all of the peeled oranges as well as the grapefruit. Separate the fruit into sections, removing the membranes and seeds. Chop the fruit and place in a bowl.
4. Add the fruit, juice, ginger, and star anise to the Dutch oven. Simmer for another 15 minutes with the lid on. Add sugar and turn up the heat to high. Bring to a rolling boil before adding pectin. Boil again for about 10 to 15 minutes or until a candy thermometer reads 220°F.
5. Turn off the heat. Remove the foam that forms on the surface. Remove the ginger and star anise.
6. Transfer the cooked marmalade into small jars and allow to cool completely before screwing in the lids. Place in the refrigerator to chill before giving out as gifts.

 

2. Santa Slime

If you can’t think of easy DIY Christmas gifts, this holiday slime is something you can make with common household items. It’s especially perfect for kids but works for all ages.

Materials:

• 4 cups unscented shaving cream
• Red glitter glue
• 1/4 cup water
• 2 tbsp contact solution
• Liquid red food coloring
• 1/2 tsp baking soda

 

Directions:

1. In a bowl, pour in the bottle of red glitter glue. Add water to the same bowl. This will make the slime stretchier.
2. Add the baking soda and mix well. Add the shaving cream and mix again.
3. To make the color deeper, add the red food coloring using a spoon. Add a little at a time until the slime turns into the shade you want. Mix well.
4. Gradually add the contact solution and mix slowly. Add only a teaspoon at a time and knead. Stop when you have reached the consistency you want. Good slime is not too sticky.
5. Add the finished slime into a jar. Decorate the jar (a popular choice is to dress it like Santa).

 

3. Pine-Scented Candle

If you’re looking for DIY Christmas gifts for coworkers, this pine-scented candle is easy to make and smells good, to boot.

Materials:

• Weck jars
• 10 cups soy wax chips
• Green dye
• Pine-scented candle oil
• Candle wicks
• Small wooden sticks

 

Directions:

1. Place the soy wax chips in a heavy pot. Melt it over medium heat. Once melted, add drops of pine-scented candle oil and mix well. Pour the melted wax into two heat-proof bowls (the bowls should have pouring spouts to make it easier). Divide it evenly between the bowls.
2. Add drops of green dye into one of the melted wax bowls. Use just enough to get the shade of green you want.
3. Place the wick at the bottom of the candle jar. The wick might move around, so you can glue the wick to the bottom to secure it. Alternatively, you can wrap the top of the wick around a twig or stick. Place the twig or stick on the rim of the jar. This will keep it in place.
4. Pour the melted white wax into the jar. Let it dry. You can place it in the refrigerator so it can dry faster. Then, pour the melted green wax on top of the dried white layer. Repeat this step until you have filled the jar. You can do as many layers as you want and as thick as you want each layer to be.
5. Remove the stick and cut the wick to the appropriate height. Pop the lids on.
6. Optional: wrap in gift wrapper before handing them out to recipients.

 

4. Snow Globes

Materials:

• Glass jars with screw-on lids
• Distilled water
• Glycerin
• Epoxy
• Plastic or ceramic figurines
• Tinsel glitter
• Sandpaper

 

Directions:

1. Clean all of the jars and dry them thoroughly. Wipe the jars using a lint-free cloth to remove any fingerprints or smudges.
2. Sand down the underside of the lids. Then, take your figurine of choice and glue it to the underside of the lid using epoxy. Complete with the rest of the lids. Let them dry completely.
3. Pour distilled water into the jars. Make sure not to overfill the jar so that the figurines still have room.
4. Add a small drop of glycerin to each filled jar. The glycerin will help suspend the glitter to give you that snowy effect.
5. Add the tinsel glitter to the jars. Make sure not to add just enough to achieve that snowy effect while still keeping the figurine visible.
6. Screw on the lids with the attached figurines so that the figurines are inside the jars. Close the lids tightly. This way, no water or glitter will escape the jar when you shake it.

 

5. Bubble Bars

When it comes to DIY Christmas gifts for mom, these bubble bars are a sure winner.

 

Ingredients:

• 1 cup baking soda
• 1 cup sodium lauryl sulfoacetate
• 1/3 cup corn starch
• 1/3 cup vegetable glycerin
• 1 tbsp coconut oil
• 1/3 cup cream of tartar
• 1 tbsp water
• 20-30 drops any essential oil
• Natural soap dye

 

Directions:

1. Strain all of the dry ingredients through a fine mesh sieve. Combine them all in a bowl and mix thoroughly.
2. In a separate bowl, pour all the wet ingredients in, including the essential oils.
3. Pour the wet ingredients into the bowl with the dry ingredients. Use your hands to mix them until it reaches a crumbly consistency.
4. Divide the soap dough into two and place them in different bowls. Add one color soap dye to one bowl and another to the other bowl. Combine well so that it colors evenly.
5. Transfer one bowl of dough to parchment paper. Shape it into a vertical rectangle, flattening it to ensure an even surface (about 1/2-inch thick). It should have no cracks or gaps.
6. Transfer the second bowl of the dough on top of the flattened rectangle. Flatten it again so that you have two layers of different colors.
7. Grab two edges of the parchment paper and lift. Then, start rolling the soap dough in on itself as if you were making a cake roll, pressing together any cracks that form along the way.
8. Slice the soap roll into 1- to 2-inch thick pieces. Make sure to do this with a gentle hand so that the soap retains its shape.
9. Line the slices up on parchment paper or a tray. Let dry for 72 hours.

 

Happy Gift Giving!

Homemade Christmas gifts are the best kinds of gifts. They show your loved ones that you care about them enough to put in the time and work. Plus, hand-crafted gifts are always great when you’re in a pinch or on a budget.

 

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Dessert is the best part of any meal. If you want to wow your guests this holiday, here are the most delectable Thanksgiving dessert recipes.

 

Mouthwatering Thanksgiving Dessert Recipes for the Holiday

Eating something sweet is the best way to end a savory dinner. But, what is a good dessert to top off a Thanksgiving meal? Below, you will find the tastiest Thanksgiving dessert recipes to try this holiday.

 

1. Pecan Pie Brownies

Ingredients:

• 2 1/2 cup whole or chopped pecans
• 1 (18 oz) box brownie mix
• 2 large eggs
• 3/4 cup packed brown sugar
• 1/3 cup maple syrup
• 4 tbsp butter, melted
• 2 tsp pure vanilla extract
• 1/2 tsp Kosher salt
• Cooking spray

 

Directions:

1. Preheat the oven to 350°F. Spray a baking pan (9×13 inches) with cooking spray before lining it with parchment paper. Grease the parchment with cooking spray as well.
2. Prepare brownie batter according to the instructions on the box. Pour the batter into the baking pan. Bake according to the instructions or until a toothpick comes out clean. Don’t turn the oven off.
3. Whisk together melted butter, brown sugar, vanilla, maple syrup, and salt in a separate bowl. Add eggs and whisk until combined. Fold in pecans until well-coated.
4. Top baked brownies with the pecan butter mixture in an even layer. Place back in the oven to bake for about 20 minutes or until the top layer has set.
5. Remove from the oven and allow to cool completely. Slice into desired sizes and serve.

 

2. Pumpkin Pie Cupcakes

Looking for Thanksgiving recipes for desserts? Here’s one that combines two desserts into one.

Ingredients:

• For the cupcakes:
  • 1 (15 oz) can pure pumpkin puree
  • 1 3/4 cups cake flour
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 1/2 sticks (12 tbsp) unsalted butter, melted
  • 1/4 cup milk
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • Cooking spray
• For the pie crust cutouts:
  • Half a rolled pie crust (store-bought or homemade)
  • 2 tbsp milk
  • Granulated sugar
• For the filling:
  • 4 oz cream cheese, room temperature
  • 2 cups heavy cream
  • 3/4 cup powdered sugar

 

Directions for the cupcakes:

1. Preheat the oven to 350°F. Place liners into a cupcake tin and spray with cooking spray.
2. Whisk together the pumpkin pie spice, baking powder, flour, and salt in a large bowl.
3. In a separate bowl, whisk together the pumpkin puree, butter, sugar, eggs, vanilla, and milk.
4. Pour the pumpkin puree mixture into the flour mixture. Fold until just incorporated.
5. Scoop the cupcake batter into the lined cupcake tray. Bake for 24 to 28 minutes, rotating the pan halfway through the process.
6. Remove from the oven and allow to cool for a few minutes before transferring to a rack to cool through.
7. For the pie crust cutouts:
8. Line a baking sheet with parchment paper.
9. Cut out 12 shapes from the rolled pie crust and place them on the baking sheet. Brush the tops with milk before sprinkling granulated sugar.
10. Bake in the oven for 10 to 15 minutes or until golden brown, rotating the baking sheet halfway through to cook evenly.
11. Remove from the oven and allow to cool completely.

 

Directions for the filling:

1. In a bowl, beat together the cream cheese and powdered sugar. Pour in 1 cup of the cream and beat until soft peaks form. Pour in the remaining cream and beat until stiff peaks form. Transfer the filling to a pastry bag.

 

Directions for the assembly:

1. Using a melon baller or teaspoon, scoop out a small portion of the top of each cupcake. Set the scooped-out pieces aside.
2. Fill each hole with the cream cheese filling just enough before placing the scooped-out piece back on top.
3. Ice the top of each prepared cupcake using a swirl pattern. If preferred, refrigerate the cupcakes for up to 2 hours.
4. Top each cupcake with a pie crust cutout before serving.

 

3. Pumpkin Roll

Ingredients:

• 2 (3 oz each) packages cream cheese, room temperature
• 3 large eggs
• 1 cup pecans, finely chopped
• 2/3 cup canned pumpkin
• 1 cup powdered sugar, plus more for sprinkling
• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1 stick butter (1/2 cup), room temperature
• 1/2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp lemon juice
• 1 tsp ground ginger
• 1/2 tsp salt
• 1 tsp baking powder

 

Directions:

1. Preheat the oven to 350°F. Grease a jelly roll pan (17 1/2 x 12 1/2 inches) and sprinkle flour into the pan.
2. Sift the flour, ginger, salt, baking powder, and cinnamon.
3. Beat the eggs, sugar, pumpkin, and lemon juice using a hand or stand mixer.
4. Add the sifted flour mixture to the egg mixture. Beat until combined.
5. Pour the batter into the jelly roll pan. Top with chopped pecans.
6. Bake for about 14 minutes or until a toothpick comes out clean. Remove from the oven and allow it to cool for 5 minutes. Once cool enough, invert the cake onto a wire rack.
7. Sprinkle powdered sugar on a large tea towel. Gently transfer the cake to the towel. Fold the sides of the towel over the cake and begin to roll the cake in the towel. Place in the refrigerator to cool for 45 minutes.
8. In a bowl, beat together cream cheese, powdered sugar, butter, and vanilla.
9. Take the cooled cake from the refrigerator and carefully unroll it. Spread the cream cheese mixture on top before re-rolling the cake carefully.
10. Dust with powdered sugar before serving.

 

4. Apple Hand Pies

For a twist on the classic apple pie, here’s one of the best Thanksgiving dessert recipes.

Ingredients:

• For the crust:
  • 3 cups all-purpose flour
  • 1 cup (2 sticks) cold butter, cut into 1/2″ pieces
  • 8 tbsp ice water
  • 3 tbsp granulated sugar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp kosher salt
• For the filling:
  • 3 large tart apples (about 1 3/4 lb), cored, peeled, and cut into 1/2-inch pieces
  • 1 tbsp butter
  • 1/3 cup granulated sugar
  • 1/4 cup apple butter
  • 2 tbsp fresh lemon juice
  • 1 tbsp cornstarch or 2 tbsp. all-purpose flour
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
• For the assembly:
  • 1 large egg
  • All-purpose flour, for rolling
  • Turbinado sugar, for sprinkling
  • 1 tbsp water
  • Pinch of kosher salt
  • Vanilla ice cream, for serving (optional)

 

Directions for the crust:

1. Whisk together flour, sugar, and salt in a large bowl. Add the butter pieces and mix in with the flour using your hands. Pour vinegar then ice water, working 1 tbsp at a time. Mix together until a rough dough forms. The dough should be moist (but not wet) and a little crumbly in texture.
2. Lightly flour your work surface. Turn out the rough dough onto the surface and divide into two. Using a rolling pin, carefully flatten each dough ball into disks, avoiding cracking. Cover with plastic wrap and place in the refrigerator for at least 2 hours (up to overnight).

 

Directions for the filling:

1. Melt butter in a skillet over medium heat. Cook the apples, sugar, apple butter, vanilla, and salt until the apples start to soften.
2. Whisk together lemon juice and cornstarch in a small bowl. Add to the skillet and stir. Simmer for about 1 minute or until the mixture thickens slightly, making sure to stir every now and then.
3. Transfer the filling to a separate bowl. Cover and place in the refrigerator for at least 30 minutes (up to overnight).

 

Directions for assembly:

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Take out the dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes.
3. Whisk together egg, water, and salt in a small bowl.
4. Lightly flour your work surface. Take the dough and roll each one into a 16-inch round disk. Cut out 6-inch circles from each disk.
5. Place around 1/3 cup of filling onto each circle, making sure to leave at least an inch of border.
6. Brush the edges with egg wash before folding them over the filling. It should look like a half-moon. Using a fork, seal the edges.
7. Place the prepared hand pies on the lined baking sheet. Brush the tops with egg wash before cutting slits into each one to allow the steam to escape. Sprinkle the top with sugar and freeze for 20 minutes.
8. Bake the pies in the oven for 30 to 35 minutes or until the crust is golden. Let cool slightly before serving, ice cream is optional.

 

5. No-Bake Pumpkin Cheesecake

The best dessert recipes for Thanksgiving are the ones that don’t need an oven.

Ingredients:

• For the crust:
  • 1 1/2 cup finely crushed gingersnaps
  • 5 tbsp butter, melted
  • 2 tbsp granulated sugar
• For the filling:
  • 1 (15 oz) can pumpkin puree
  • 2 (8 oz) blocks cream cheese, softened
  • 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1 cup powdered sugar
  • 1 tsp cinnamon
  • 1/4 tsp kosher salt
• For the topping:
  • Whipped cream
  • Roughly crushed gingersnaps

 

Directions for the crust:

1. Mix crushed gingersnaps, melted butter, and sugar in a bowl. It should look like wet sand.
2. Line an 8-inch springform pan with the crust mixture, patting it down so that it is all in an even layer.

 

Directions for the filling:

1. In a bowl, beat heavy cream until stiff peaks form.
2. Beat cream cheese until soft in a separate bowl. Put in pumpkin puree and powdered sugar and beat again until lumps disappear.
3. Pour in vanilla, cinnamon, nutmeg, and salt. Mix until incorporated. Fold in the whipped cream until just combined.

 

Directions for the assembly:

1. Pour the batter over the prepared crust. Smooth out the top using an offset spatula.
2. Place in the refrigerator for at least 4 hours (up to overnight) to set.
3. Top with whipped cream and crushed gingersnaps before serving.

 

Happy Thanksgiving!

As you can see, there are several Thanksgiving dessert recipes you can put to good use this holiday. Some of them require more work than others, so there’s a dessert for every skill level. Whatever you choose, though, your guests will surely appreciate the tasty treat!

 

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Columbus Day is a good time to relax and indulge in hearty meals. Whether you want to cook for a group or just yourself, these Columbus Day recipes will surely leave you wanting more.

 

Awesome Columbus Day Recipes to Try This Holiday

Columbus Day does not get the same amount of attention as other federal holidays. While most restaurants remain open during this day, it is still a great time to practice your cooking skills and enjoy home-cooked meals. Here are some delicious Columbus Day recipes you can try over the three-day weekend.

 

1. Buttermilk Cornbread

Ingredients:

• 2 cups buttermilk
• 2 cups self-rising corn meal mix or white corn meal
• 1/2 cup flour
• 6 tbsp shortening or lard (plus an additional tbsp for greasing the pan)
• 1 tsp salt

Instructions:

1. Preheat the oven to 425°F and place a 12-inch cast iron skillet inside.
2. Heat the lard or shortening in a small pan over medium heat, removing when melted.
3. In a separate bowl, combine the buttermilk and salt. Mix in the flour and corn meal in batches, alternating between each one.
4. Pour the melted lard or shortening into the batter, combining until smooth.
5. Remove the heated cast iron skillet from the oven and grease it with the remaining lard up to the sides. Place it back into the oven to melt.
6. Remove the skillet once again and pour in the batter. Bake for 30 to 40 minutes until golden brown and a toothpick comes out clean.
7. Cut the cornbread into pieces before serving with butter (optional).

 

2. Bruschetta

If you’re looking for some Columbus Day Italian recipes, bruschetta is an easy one to prepare.

Ingredients:

• 1 french baguette
• 1 large tomato, largely grated
• 2 tbsp black truffle oil
• 1 black truffle, shaved into thin slices
• 1 garlic clove, finely grated
• Truffle salt
• Pepper to taste

Directions:

1. Slice the baguette at a diagonal angle into 1/2-inch slices. Let them toast in the oven.
2. In a bowl, combine the tomato, garlic, truffle oil, truffle salt, and pepper.
3. Remove the toasted bread from the oven and spread the tomato mix over the top. Garnish with shaved truffle and serve.

 

3. Frittata

Ingredients:

• 1 cup mozzarella cheese, shredded
• 1/2 cup salami, diced
• 1/2 cup cherry tomatoes, chopped
• 1 can mushroom, sliced and drained
• 1/2 cup artichoke hearts, chopped and drained
• 6 eggs
• 1/3 cup milk
• 1/3 cup parmesan cheese, grated
• 1 garlic clove, minced
• 1 tsp dried basil
• 2 green onions, chopped
• 1 tsp onion powder
• 1 tsp salt
• Black pepper to taste

Directions:

1. Preheat the oven to 425°F.
2. In a skillet, cook the salami, tomatoes, artichokes, and mushrooms over medium heat. Grease a shallow 2-quart baking dish and transfer the cooked salami mixture.
3. In a bowl, whisk together the milk, eggs, green onions, garlic, onion powder, dried basil, salt, and black pepper. Pour the mixture into the baking dish as well.
4. Top the dish with mozzarella and parmesan cheese before baking in the oven for 20 minutes or until set.

 

4. Spanish Rice

A lot of people like to prepare Spanish recipes for Columbus Day. Here’s one that’s both easy and delicious.

Ingredients:

• 2 cups chicken broth
• 1 1/2 cups uncooked white rice
• 1 cup chunky salsa
• 2 tbsp onion, chopped
• 2 tbsp oil

Directions:

• In a large skillet, heat the oil over medium heat. Add the onion and cook until soft.
• Pour the white rice into the skillet and stir frequently. Once the rice starts to brown, pour in the chicken broth and salsa.
• Switch to low heat and simmer the rice, making sure to cover the skillet. Allow it to cook until the rice absorbs the liquid, about 20 minutes.

 

5. Pumpkin Gnocchi

Italian recipes for Columbus Day are quite popular, and gnocchi is a classic Italian dish. Instead of using the classic potato, this one swaps it out for pumpkin — perfect for the fall season.

Ingredients:

• 1 1/2 cups pumpkin, cubed
• 1 1/2 cups all-purpose flour, plus 1/3 cup for kneading
• 1/3 cup Grana Padano cheese, finely grated
• 1/4 cup sage leaves
• 1 egg yolk
• 5 tbsp butter
• 1 tbsp extra virgin olive oil
• 2 tsp salt
• 1/4 tsp nutmeg
• Salt and pepper to taste

Directions:

1. Preheat the oven to 350°F.
2. Combine the pumpkin with olive oil, salt, and pepper in a bowl, making sure the pumpkin is coated. Place the pumpkin cubes on a baking sheet. Bake for 15 to 20 minutes, until the pumpkin takes on a golden brown color and is tender.
3. After baking, remove the pumpkin from the oven and allow it to cool until warm. Then, transfer it to a food processor and puree.
4. Combine the pumpkin puree with the cheese, egg yolk, and nutmeg in a bowl. Slowly pour in the flour and mix until it forms a dough.
5. Flour the surface and knead the dough until soft. Cut it into equal pieces and roll each one into ropes about 1/2-inch thick.
6. Cup each rope further into small pillow-like pieces about 1/2-inch wide. Shape each piece into the classic gnocchi shape using a fork dipped in flour.
7. Boil a pot of salted water and add the gnocchi a few pieces at a time. Stir the pot every now and then to make sure they don’t stick together.
8. Wait for the gnocchi to float and rise to the surface. When that happens, allow it to cook for another 30 seconds before removing it with a slotted spoon.
9. Melt butter in a large saucepan before adding sage leaves. Let this cook for about 30 seconds or until fragrant. Toss in the gnocchi until well-coated.
10. Grate some cheese on top before serving.

 

6. Scallop Risotto

Scallop risotto may seem like a lot of work, but it’s actually easier than you think. Indulge in this delicious Columbus Day recipe this coming holiday.

Ingredients:

• 2 cups Arborio rice
• 1/2 onion, chopped
• 1/2 cup truffle cheese, grated
• 4 cups chicken stock
• 1/2 cup Parmigiano Reggiano cheese, grated
• 2 tbsp truffle butter
• 1 cup heavy cream
• Truffle oil
• Truffle salt
• 20 scallops
• 2 tbsp olive oil
• Fresh black truffle, grated (for garnish)

Directions:

1. Heat a pan over medium heat and add in the butter until melted. Saute the onions in the melted butter until tender.
2. Add the Arborio rice and stir in with the onions, cooking for about 2 minutes.
3. Pour in the chicken stock and heavy cream. Cook and stir using a wooden spoon until it begins thickening.
4. Turn off the heat and add in the butter and grated truffle cheese. Allow it to incorporate before adding in truffle oil.
5. Add in the Parmigiano Reggiano cheese and fresh truffle as the risotto finishes cooking.
6. In a separate pan, heat the olive oil over medium heat. Cook the scallops in the pan, making sure to space them out about 1 inch apart. Allow the scallops to cook for about 1-2 minutes on each side.
7. Transfer the cooked risotto to a place and drizzle truffle oil on top. Add in a few of the scallops and garnish with shaved black truffle before serving.

7. Panna Cotta

No meal is complete without dessert. As one of the easiest Columbus Day dessert recipes, this panna cotta will surely satisfy your taste buds.

Ingredients:

• 8 ounces raspberries, fresh or frozen, plus another 6 ounces for garnish
• 8 ounces raspberry preserves or raspberry jam
• 7 ounces white chocolate, chopped
• 2 1/2 cups heavy cream
• 3/4 cup white sugar
• 1/4 cup water
• 2 tsp powdered gelatin, unflavored
• Fresh mint

Directions:

1. Puree 8 ounces of raspberries. Combine the puree with the jam or preserves. Divide the puree mixture into two.
2. At the bottom of six small glasses, spread the first half of the puree mixture. Place the glasses in the fridge while you work on the other part of the recipe.
3. Combine the powdered gelatin with water in a bowl. Set aside.
4. Place the white chocolate in a separate bowl. Pour the heavy cream into a saucepan and heat it until it just begins to boil. Then, pour it over the white chocolate. Mix until the chocolate melts completely.
5. Add in the gelatin and sugar, combining well. Allow the mixture to cool down until it becomes thick and creamy.
6. Take out the glasses from the fridge and slowly pour the white chocolate mixture over each one. This will create a layer of white chocolate on top of the raspberry puree layer. Place the glasses back in the fridge to let the panna cotta firm up.
7. Once firm, take the other half of the raspberry puree and distribute it among the glasses. This will create three layers, with the white chocolate sandwiched between the raspberry puree layers. Refrigerate once more.
8. Remove the panna cotta from the fridge once firm. Garnish with the extra raspberries and mint leaves before serving.

 

A Recipe for Everyone

As you can see, there are a number of Columbus Day recipes you can try this coming holiday. And while some of them require time and work, others are simple enough to not mess up even on your first try.

 

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