Stuck for the perfect holiday gift? Head to the kitchen and whip up these easy and awesome edible gifts for everyone on your list.

Click here and watch how easy it is to make Homemade Peanut Butter Cups.

1. Jar of Marinated Olives (pictured above)

Wanna give a gift that isn’t the pits? These scrumptious marinated olives will please everyone on your list.


1 pound mixed olives
1/2 cup extra virgin olive oil
1 lemon, zested in wide strips
4 fresh thyme sprigs
3 fresh bay leaves
1 tsp coriander seeds
1/2 tsp kosher salt


1. Place all ingredients in a glass bowl or large jar. Refrigerate from 4 hours up to 1 week.

Makes 4 cups


2. Homemade Cookie Butter

So easy to make, the edible gift of cookie butter takes the idea of cookies and milk to epic heights. We made three different types (Oreo, gingerbread and chocolate chip), but you can freestyle with any kind of cookie that you love. If you’re wondering what you can do with cookie butter, you can drizzle it on ice cream, dip fruit in it, use it in baking and Rice Krispie treats, smear it on toast or a bagel, layer it between wafer cookies and so much more!


2 cups cookie crumbs (we made 3 kinds of cookie butter—Oreo, gingerbread and chocolate chip, but use your favorite cookie)
1/4 cup butter
1/2 cup sweetened condensed milk
1/4 cup evaporated milk


1) To create your cookie crumbs, place cookies in food processor (note: if cookies have creamy filling like Oreos, scrape it out as you need the crumbs to be dry) and process until 2 cups of fine crumbs. Place in large bowl and set aside.

2) In a small saucepan, heat butter over low heat and then add condensed milk and evaporated milk until melted together. Starting with 1/2 cup at a time, add to cookie crumbs and mix together. Stop adding liquid when cookie butter is just wet enough to hold together. Refrigerate for up to 2 weeks.

3) If you want to use cookie butter as a dip, remove from refrigerator after 1-2 hours and add 1/4 tsp water at a time to the dough and stir to loosen. Keep adding until reaches desired consistency. Refrigerate for up to 2 weeks.

Makes 1 1/2 cups cookie butter


3. Carrot Bread with Cream Cheese Glaze

This Carrot Bread recipe is the best. And, by the best, we mean that not only is it super easy to make and delicious to eat, but it also gives us permission to devour scrumptious, moist carrot bread (really, cake) drizzled with cream cheese glaze (really, icing) for breakfast!


Moist Carrot Bread

2¼ cups flour
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
¾ cup vegetable oil
¾ cup sugar
½ cup brown sugar
½ cup buttermilk
2 eggs
1 tsp vanilla extract
2 cups coarsely grated carrots

Cream Cheese Glaze

4oz cream cheese, room temperature
½ cup icing sugar
2 tbsp milk
½ tsp vanilla extract


1) Preheat oven to 325ºF. Line a 9×5-inch loaf pan with parchment paper, draping it over the edges to cover the sides. Lightly coat with non-stick cooking spray.

2) In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together vegetable oil, sugar, brown sugar, buttermilk, eggs and vanilla extract. Gently stir in grated carrots and flour mixture, just until blended. Pour into prepared loaf pan and bake 65-70 minutes. Let cool for 10 minutes before removing from pan.

3) For the glaze, using an electric mixer, cream together cream cheese, icing sugar, milk and vanilla extract until smooth. Drizzle over cooled carrot bread.

Serves 10-12


4. Cranberry Orange Loaf

What could be better than “breakfast bread?” Really, this is a bread-shaped cake. Yes, cake. Yes, you can eat delicious cake for breakfast, especially when you bake up this Cranberry Orange Bread, a citrus-flavored, cranberry-studded loaf that is guaranteed to start your day off the right way.


2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1 tsp lemon zest
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 cup butter, softened
1/2 cup orange juice
1/4 cup cranberry juice
1 large egg
1 1/2 cups chopped cranberries, fresh or frozen
2 tbsp cinnamon sugar


1) Preheat oven to 350°F. Coat a 9×5-inch loaf pan with non-stick cooking spray.

2) In a large bowl, combine flour, sugar, baking powder, lemon zest, baking soda and salt. With a fork, cut in the butter until the mixture is crumbly.

3) In a small bowl, whisk orange juice, cranberry juice and egg. Pour over the flour mixture and add the cranberries. Gently stir until the flour disappears. Pour into the prepared loaf pan and sprinkle with cinnamon sugar. Bake 55-60 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes before removing and cooling on a wire rack.

Yield: 10 slices


5. Hot Chocolate Cookies

Bring on the sub zero temperatures…we’ve got these super-soft, chocolaty and marshmallow-infused Hot Chocolate Cookies to warm us up.


3/4 cup butter, softened
1 1/4 cups, sugar
1/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup marshmallow fluff
1 1/2 cups semi-sweet chocolate chips


1) Preheat oven to 350°F. Line a baking sheet with parchment.

2) Using an electric mixer, cream butter, sugar and brown sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. On low speed, add flour, cocoa powder, baking soda, salt, marshmallow fluff and chocolate chips. Mix just until combined, careful not to over mix. Drop the batter by rounded tablespoon on prepared baking sheet. Bake 9-10 minutes. Cool slightly on baking sheet before moving to cooling rack.

Yield: 32-34 cookies


6. White Chocolate Gingerbread Brownies

We’ve huffed, puffed and blown the gingerbread house down with these moist and decadent White Chocolate Gingerbread Brownies.


1 cup butter, melted
1 cup sugar
1 cup brown sugar
2 eggs
¼ cup light molasses
1 tsp vanilla extract
1 cup flour
¾ cup cocoa powder, sifted
½ tsp baking powder
2 tsp ground ginger
½ tsp kosher salt
¼ tsp ground cinnamon
1½ cups white chocolate chips

Melted white chocolate, to drizzle, optional


1) Preheat oven to 350°F. Coat a 13×9-inch baking pan with non-stick cooking spray. Line the pan with parchment paper.

2)In a large bowl, whisk melted butter, sugar and brown sugar until combined. Add eggs, molasses and vanilla extract and continue to whisk until smooth. Add flour, cocoa powder, baking powder, ginger, salt, cinnamon and white chocolate chips. Stir just until flour has disappeared.

3)Spread into prepared pan and bake for 25 minutes. Remove from oven and let cool completely before drizzling with white
chocolate if desired.

Makes 25-30 brownies


7. Chocolate Caramel Pretzel Popcorn

The secret is out of the bag—you can finally stop buying overpriced and stale candied popcorn! This recipe that allows you to easily and expertly whip up batch after batch of this incredible Chocolate Caramel Popcorn & Pretzels. In this sweet and salty treat (and amazing edible gift!), popcorn and pretzels are tossed with a homemade caramel sauce, baked and then drizzled with melted chocolate.


12 cups unsalted popped popcorn
2½ cups mini pretzels

1 cup brown sugar
½ cup butter, cubed
¼ cup light corn syrup
½ tsp kosher salt
¼ tsp ground cinnamon
½ tsp baking soda

4 oz white chocolate, melted
4 oz semi-sweet chocolate, melted


1) Preheat oven to 250ºF. Line a baking sheet with parchment paper and set aside. Coat a large mixing bowl with non-stick cooking spray and place popcorn and pretzels in the bowl. In a medium saucepan over medium heat, combine the brown sugar, butter, corn syrup, salt and cinnamon. Bring to a boil, stirring constantly. Boil without stirring for 4-5 minutes. Remove from heat and stir in baking soda (mixture will bubble up a little). Quickly and carefully pour over the popcorn and pretzels and toss using wooden spoons to mix. Spread over prepared baking sheet and bake for 1 hour, stirring every 15 minutes.

2) Remove from oven and transfer popcorn mixture to parchment paper to cool. Drizzle with melted white chocolate and semi-sweet chocolate. Cool completely to let chocolate set. Store in an airtight container.

Serves 8-10


8. Maple Spiced Nuts

These roasted sweet (thanks to maple syrup) and spicy (cayenne pepper) mixed nuts are the perfect snack.


1 1/2 cup pecans
1 cup almonds
4 tbsp maple syrup
1 tsp coarse sea salt
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper


1) Preheat oven to 300ºF. Line a baking sheet with parchment paper.

2) In a medium bowl, combine all ingredients, mixing well. Spread nuts in single layer on prepared baking sheet and bake until golden, stirring occasionally, about 30 minutes. Cool completely before serving.

Yield: 3 cups

Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at


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