The Joplin Globe, Joplin, MO

December 19, 2012

Amanda Stone: Food makes great gift

By Amanda Stone
Globe Columnist

JOPLIN, Mo. — There's still time. You have a few days left to wrap up your shopping -- pun intended.

Whether you think you're done or you haven't started yet, don't fret. I have some great ideas for you.

I would always rather receive a personal gift. I'm delighted to unwrap a thoughtful little something that someone has made for me. Think outside the box and the mall. If you're not feeling the spirit of Martha Stewart this year, try shopping around at a flea market. They're a dime a dozen and full of treasures. Don't worry about looking cheap. If you purchase thoughtfully, you will impress. Maybe they will do the same for you next year.

Repurposing items is all the rage. Jump on the bandwagon. Consider it recycling. Just yesterday I became the recipient of a used Leon Redbone CD with a cracked case that I wouldn't want any other way.

Presentation is what makes a handmade gift extra special. Make it pretty. Use a fancy ribbon and take care in making a personalized tag. Follow through with your homemade, thoughtful gift. See it through till the end. They will appreciate your effort.

I love the gift of food. Because I'm sentimental by nature, I really make an effort to avoid collecting stuff. I have to save room in my little house for the stuff that counts, like every single piece of paper with a scribble on it from my child. And trinkets from my travels. And trinkets from my childhood, along with my mom's, brothers, best friends and whoever else's it seems sometimes. Therefore, I love a little treat to eat, and then it's gone.

With that in mind, consider making a few batches of the following. Package them in a fancy manner and you're good to go. If you've already purchased your gifts, tie a little bag of something handmade to their name tag. You can't lose. Try one of these suggestions. I know I would be thrilled to receive any of them. Hint, hint.

Biscotti are one of my favorite gifts to give. Because it's a hard, dunking cookie it can be made in advance with no fear of becoming stale. This one is my favorite biscotti recipes. It's amazing with coffee or hot chocolate. Or milk. Or just in my mouth waiting for my saliva to make it moist enough to chew. It's that good. And you can use whole wheat flour, and no one is the wiser. You know I love that.


Double chocolate-pecan biscotti

2 cups flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon salt

1/4 cup butter, softened

1 1/4 cups sugar

2 large eggs

1 1/2 cups chopped pecans (If I don't have pecans, I use extra chocolate chips. That's right.)

1 cup semisweet mini chocolate chips

Confectioners' sugar (I omit this, although I'm sure it looks pretty)

Preheat oven to 350 degree. Butter and flour a large baking sheet. In a small bowl, whisk flour, cocoa, soda and salt. In a large bowl, beat together 1/4 cup plus 2 tablespoon softened butter with 1 1/4 cups sugar until light and fluffy (about 5 minutes). Add eggs and beat until well combined. Stir in flour mixture to form stiff dough. Add pecans and chocolate chips; mix to combine. Divide the dough in half or you can make 4 smaller logs. On the greased baking sheet, shape into 2 slightly flattened logs (about 12 inches long and 2 inches wide). Sprinkle with confectioners' sugar. Bake logs for 35 minutes or until slightly firm to the touch. Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board. Cut the logs diagonally into 3/4 inch slices. Place back on the baking sheet. Return to oven and bake for about another 7-10 minutes. Cool on a rack. From

Have questions? Email them to or mail her cÚo The Joplin Globe, P.O. Box 7, Joplin, MO 64802.