Sweet Stuff

Creative Ideas to Package Cookies

Quick And Easy Way To Home Package Cookies With These 8 Yummy Creative Ideas

Easy BiscuitsYou’ve spent the time and effort to bake your delicious homemade cookie gifts, now it’s time to package them!

Don’t spoil all your hard work with boring cookie boxes and packaging ideas.

You want cookie gifts that say “Yummy!” – Perception is everything!

First impressions are truly important. So it’s unavoidable that you make a little effort to package your home-baked treats.

But where do you start? Here it is…

Think about what the theme is for your cookie gift packages. For example, it is a birthday gift or for Christmas holiday giving? Perhaps it’s for your Valentine? Use the theme on your packaging.

What are the main flavors or the cookie ingredients you used? Apply this element to help enhance the aroma that you may want to portray on your cookie boxes or packages.

Are your cookies fragile? Or do they need to be air-tight and stored in the fridge? Consider using for example, zip seal bags, if necessary.

Always clean any used containers (or even store-bought new boxes) and dry before using.

When decorating your packages, be sure to use food safe items. Eg. Don’t use glues where cookies may be in contact. Consider the point that your cookie gift recipient may not always be as careful as you when replacing cookies back into containers. Think from their viewpoint and see whether there is an alternative method for better hygiene.

With that said and done, here are your “8 Yummy Creative Package Ideas”:


“The Coffee Cup”

You may have seen a similar idea before, using a mug or coffee cup, but this is really a brilliant idea as people associate coffee cups with aroma.

Whether it be coffee or tea, this idea spells: ‘Good times with a friend over a cup of coffee/tea and some sweets!’

– Pre-pack about 2 – 4 cookies in cellophane or sealed bag and place inside cup. – Embellish with a gift tag and fabric ribbon around cellophane. (You can also write a message or recipient name on the mug).


“Milk Carton”

This is perfect for butter cookies or packaging cookies for children. Either way, the milk carton makes a great packaging box.

– Wash and dry container before use. Carefully open the top without tearing the cardboard.
– Place cookies inside.
– Seal top with staples or strong sticky-tape. (Do not use glues as they are unhygienic and not re-openable.
– Decorate exterior with wrapping paper or fabric and ribbon.

If you are computer savvy, you could create a milk carton label with recipient name, theme graphics and colors to print and apply to your cookie carton!

Use one litre carton for giving to an entire family or a smaller carton for children or single recipients.

This is a great container for refrigerating your cookies also. Plus, the benefit is that the design of the carton semi-closes on its own with the folding techniques incorporated.


“Peanut Butter Bottle”

Great for peanut butter cookies! The theme, feeling and association is already there! And you don’t even need to worry about pealing the bottle stickers off. Use it instead to create a quirky cookie packaging.

Use a square piece of fabric almost twice as large as the lid size and cover cookies before closing with the lid to create instant effective packaging.

Create a label digitally and print out for a dynamic gift. You don’t have to cover the entire glass or bottle, leave a bit of room so they can take a peek at the yummy cookies you baked.


“Butter or Margarine Containers”

Unusual but very effective and fun. What’s more, it has a lid and is lightweight for posting your cookies. Just keep in mind that most butter containers aren’t air-tight.

You can decorate the exterior by creating your own labels, or sticking appropriate wrapping paper over. I recommend a food style, earthy tones and colors for this method.

Lastly, tie a ribbon around the package like you would a gift box. Large wide ribbons would give you a dazzling package.

Great for milk and butter cookies.


“Milo or Food Tins (with lid)”

Tins come in all different sizes and are great for air-tight cookie storing. And you won’t have to pre-package your cookies in bags first.

Ideal for cookies that do not need to be refrigerated.

Also makes a great cookie gifting idea for boys or men.

You can even etch in writing or graphics onto the tin if you have the proper tools and use correct safety precautions.


“Candy or Chocolate Boxes”

Candies and cookies go hand in hand! These are little treats that the whole world love!

– Place your cookies lying flat into the box. You may need to take out the pre-made mould shapes used and use cardboard dividers to separate your cookies. – Simply tie with ribbon and gift tag the package!


“Cocktail or Martini Glass”

Great for alcohol-based cookies like rum balls during Christmas season!

– Place one cookie or two in cellophane, seal and place inside glass. – Seal glass with clear food wrapping. Add ribbon and gift tag on glass stalk.


“Tea Box”

Use small aroma infusion tea packaging boxes – usually ones that have only 10 tea-bags in each box. You can pack 2 to 3 cookies in each box and give more than one tea box for fun.

– Seal cookies with cellophane or food bag first and place inside decorated tea boxes.

Why not leave one tea bag in front of your cookies? It’s a perfect invitation to a relaxing snack with a drink.

If you do not have any of these containers handy, you can easily buy them and transfer contents to other containers. Just make sure that it’s well washed and that most of the original scents are gone (except in the case such as the peanut butter bottles).

Not only are these 8 Yummy Ideas creative and fun, they also bring out the aroma of your delicious homemade cookies.

Start using these mouth-watering cookie packaging ideas. It’s a sure way that your cookies will be eaten instantly!

Copyright 2006 Janlia Chong
Janlia Chong has held onto her title as Baking Sensation because of her near endless knowledge of baking and packaging treats. Her ability to impress is one of her biggest traits. What’s her trick? Simple, she takes something that sounds difficult and makes it easy and fun. Follow Janlia’s advice and you’ll be busy baking treats for the entire family. Visit

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Sweet Stuff

The Untold Secrets To Making Ice Cream

Coconut IcecreamHave you ever wondered if there was a healthful alternative to the sugar and preservative filled ice cream you buy in the supermarkets?
If you have or if you would truly like to try homemade ice cream then this is for you. I have a recipe for vanilla ice cream, that will knock your socks off when you taste it.

The first thing you need to know is how to make your own 100% healthy and natural vanilla extract which is a basic ingredient in almost any ice cream.
You might buy this from a good quality store if you can find an unadulterated brand. But to make your own you’ll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey.
You pour the milk in a saucepan and heat on high while you slice the vanilla bean lengthwise and in half.
Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20 minutes, then cook on medium heat for a half hour or until the milk has a thin sheet of film on top.
Stir the mixture constantly as it cooks to prevent burning. Cool the extract and freeze in several small plastic bottles or containers.

This extract will last you for quite awhile since recipes call for only a few teaspoons each. You should-if you plan to make the ice cream anytime soon- save a half cup of the extract in a container in your refrigerator.
Whenever you want to make more ice cream just get the extract out of the freezer and thaw in the refrigerator until a few tablespoons or so are thawed, then refreeze the rest before it thaws out.

Now I’ll give you my vanilla ice cream recipe, follow the instructions carefully and you’ll get wonderful results.

Vanilla Ice Cream

You’ll need: 3 eggs, with the egg whites and yolks separated, 1/2 cup honey, 4 cups light cream, and 2 teaspoons vanilla extract.

  1. 1. In a medium size bowl beat the yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat the egg whites until stiff, stir beaten whites in with the yolk and honey.
  2. 2. Then add the cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.
  3. 3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight, stirring the ice cream every few hours at first and then allowing the ice cream to freeze on its own.

Serve with an ice cream scoop. This ice cream is rich, creamy, natural, and very healthy I’m sure you’ll enjoy it.

For more amazing recipes and baking how-to’s visit

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Sweet Stuff

Chocolate: The gift from the gods

Milk ChocolateChocolate – whether dark or light, bitter or sweet – is a treat considered to have come to Earth from the heaven as a gift from the gods. And indeed it is one of the most popular gift items the world over, at every occasion.

I have yet to meet a person who doesn’t drool over chocolate and most people are ready to cheat on their diet for a chance to bite into this delicious delight. Some days ago, I found that a chocolate decoration workshop was taking place. So the moment I found out that there’s a demonstration of chocolate decorations for cakes and desserts, I picked up the phone and made my reservations.

I can make some decent tasting and looking cakes but the picture-perfect stuff that culinary experts come up with are beyond my capabilities. A pastry chef’s trade secrets had to be learnt.

Armed with a notebook and pen, I arrived at the hotel where the Executive Chef, Guido Scarpellino, and his team were ready to show us how culinary masterpieces are created. Initially, the Chef traced the history of chocolate, and discussed some of its characteristics and properties. Then came the part when the first chocolate leaf was made and we were asked if any of us would like to try doing it for ourselves.

The demonstration included the making of chocolate leaves, cups, various cut out shapes, chocolate curls, flakes and different icing designs using both chocolate and butter icing. The chef also showed us how floral and other shapes can be created from chocolate.

Guido is not only an expert at his craft, but he is also a great teacher who gave us many helpful hints about how to handle chocolate and repeated the demonstrations as many times as we asked him to.

Like its true of a lot of other things, practice is what one needs to be able to work well with chocolate and get the desired result.

The quality of cooking chocolate also plays an important part in it so one has to make sure one buys a well-reputed brand, otherwise a lesser quality cooking chocolate will just mess things up. The choice of a dark, light or white chocolate for use totally depends on individual preferences. To be able to have your cake decked up lavishly with pretty chocolate decorations, there is just one thing that you need to take care of – your urge just to devour the chocolate yourself!!

Here are some tips for working with chocolate:

– Do not substitute cocoa for chocolate if a recipe demands you to use chocolate. – Do not melt chocolate directly over heat as it burns very quickly. Break the chocolate up and place the pieces in a small bowl, or on a plate, set over a pan filled with gently simmering water so that the chocolate does not get too hot. Leave it to melt without stirring. Use as directed in the recipes. – To cool any chocolate decorations that you are making, avoid putting it in the freezer as the chocolate is likely to ‘sweat’. It is better to cool it in the fridge or outside.

Here are techniques for making Simple Chocolate Curls and Chocolate Leaves

Chocolate Curls

To make simple curls, the chocolate should be at room temperature. Shave off long silvers using a vegetable peeler or a knife.

For a more professional look, melt the chocolate in a bowl set over simmering water. Let it cool for one minute. Then pour it on to a slightly oiled work top and spread it out thinly with a spatula to 3mm. Leave to cool and when it is on the point of setting, hold a long sharp knife upright, with a hand at either end, and pull it towards

you with a gentle sawing action. Let the curls on a baking sheet to harden. Store between sheets of grease-proof paper in an air-tight tin.

Chocolate Leaves

You can use small leaves of any shape that you desire to make chocolate leaves.

Wash the leaves and dry them. In a bowl of steaming, NOT boiling water, melt the chocolate. Coat one side of the leave either by using a brush or by dragging each leaf over the chocolate. Place on a plate to cool, in the refrigerator if you like, with the coated side up. After an interval of 10-15 minutes, coat the leaves once or twice more with chocolate, allowing it to cool each time. Multiple layers of chocolate make the leaves harder and easier to work with.

After the chocolate is hard again, gently peel off the leaf, starting from the stem end of it. There you will have lovely chocolate leaves, complete with veins. Use it to decorate the cake in any way you please.

About the Author:
Rosie Shaw runs herCooking and Free Recipes website Cook It All .com. She also writesFree Cooking and Food Articles.