Perfect presents! Giada’s recipes for ‘edible gifts’

During the holidays, Giada De Laurentiis likes to give her friends “edible gifts” — what better way to show your appreciation than homemade food? And she pairs her edible present with an appropriate baking dish, something that lasts longer than her cookies! Here are three of Giada’s favorite “edible gift” recipes.

Campanelle pasta
Servings:

Yields four to six servings

Ingredients

    • 1 pound campanelle pasta
    • 1/4 cup extra-virgin olive oil
    • 1 small or 1/2 medium red onion, chopped
    • 2 cloves garlic, minced
    • 1 6-ounce can Italian tuna in oil, such as Flott, drained
    • 1 pint, or 2 cups, cherry tomatoes, halved
    • 8 ounces frozen artichoke hearts, thawed and quartered
    • 2 tablespoons capers, rinsed and drained
    • 2 tablespoons chopped fresh thyme
    • 1/4 cup chopped fresh flat-leaf parsley
    • Kosher salt and freshly ground black pepper

Preparation

Baking Directions:

Peanut butter and caramel pound cake
Servings:

Yields eight to 10 servings

Ingredients

    • Vegetable oil cooking spray
    • 1 9.5-ounce bag soft caramel candies, such as Kraft Classic Caramels, unwrapped
    • 1/2 cup heavy cream
    • 1 cup flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon fine sea salt
    • 3/4 cup or 1.5 sticks unsalted butter, at room temperature
    • 1 1/4 cups sugar
    • 3 eggs, at room temperature
    • 1 teaspoon pure vanilla extract
    • 1/2 cup smooth peanut butter

Preparation

Baking Directions:

White chocolate-dipped almond and lemon biscotti

Ingredients

    • 2 cups all-purpose flour
    • 3/4 cup fine yellow cornmeal
    • 1.5 teaspoons baking powder
    • 1 teaspoon fine sea salt
    • 1 cup sugar
    • 3 large eggs
    • 3 tablespoons grated lemon zest, from three to four lemons
    • 3/4 cup coarsely chopped whole almonds
    • 2.5 cups, or 18 ounces, of white chocolate chips

Preparation

Baking Directions:

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