3 gift-worthy dessert recipes

Looking for holiday gift ideas? How about something sweet? Something really sweet, like chocolate or peanut butter. Or, even better, both rolled together.

I think homemade items are the best gifts. They're unique, they're thoughtful, they're great for the already-has-it-all type and -- best of all -- they show you care enough to give the gift of your time.

I've collected three recipes that work well for holiday gifts. Gather them all together in a tin or paper box, add a ribbon, a thoughtful note and you're ready. As a bonus, you can freeze all of these desserts, allowing you to make them ahead of time and pull out when you need them.

Chocolate chip cookies
2 cups minus 2 tablespoons (8½ ounces) cake flour
1 2/3 cups (8½ ounces) bread flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons coarse salt
2½ sticks (1¼ cups) unsalted butter
1¼ cups (10 ounces) brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1¼ pounds chocolate chips or chopped chocolate
Sea salt

Mix flours, baking soda, baking powder and salt together. Set aside.

Cream butter and sugars until light and fluffy. This is easiest on a stand mixer, but you can also use a hand mixer. Add eggs and mix. Stir in vanilla. Add dry ingredients and mix until just combined. Stir in chocolate. Cover dough tightly with plastic wrap and refrigerate for 24 to 36 hours. You can also freeze the dough, allow it to rest in the fridge before baking.

Bake in an oven preheated to 350 degrees on a cookie sheet with parchment paper. Each cookie should be about 3.5 ounces, between the size of a golf ball and a tennis ball. Sprinkle sea salt on the cookies and then bake for 18 to 20 minutes. Allow to cool for a few minutes on the cookie sheet and then transfer to a wire rack or plate. Cookies are fabulous eaten warm, but keep well for several days.

Note: You could also give the frozen cookie dough, wrapped in single-serving portions, for your recipients to bake whenever they feel the need for a nice, warm cookie.

Recipe adapted from Jacques Toress in the New York Times, July 2008

Chocolate beer truffles
18 ounces dark chocolate
1 cup heavy cream
6 tablespoons of beer
Cocoa powder or powdered sugar, optional

Add chocolate and cream to a double boiler or a metal or glass bowl resting over, but not touching, simmering water. Let it heat up for 3 minutes and then begin stirring until smooth. Remove from heat and let cool for about 20 minutes. Stir in the beer. Pour mixture into a casserole pan, cover, and let cool in the refrigerator for a few hours, until firm, but still workable.

Use a small spoon or melon baller to form bite-sized balls. Dust with cocoa powder or powdered sugar if you like. Store in fridge or freezer, with parchment paper between layers.

Note: If you really want a beer flavor, pick a strongly flavored beer such as a stout or a strong IPA. One of the dark winter beers would also work well.

Recipe adapted from many sources

Peanut butter chocolate balls
14 ounces peanut butter (crunchy, smooth or a mix)
2 sticks unsalted butter, softened
16 ounces powdered sugar
1 teaspoon vanilla
2 bags semi-sweet or milk chocolate chips
Sea salt

Mix the peanut butter, butter and sugar until well combined. Use your hands or a mixer. Roll the mix into balls and freezer for one hour on parchment paper on a cookie sheet.

Melt the chocolate chips in a double boiler or microwave. Dip the peanut butter balls in the chocolate using a toothpick or fork. Set back on parchment paper. Use a spoon to drop chocolate on any bare spots. Sprinkle salt on top before chocolate dries. Store in fridge or freezer once chocolate sets.

Recipe adapted from Mother Earth News, Oct. 31, 2011