Cauliflower Mac n’ Cheese

Start to finish: 10 minutes
Impresses: 6

Ingredients

1 pound cauliflower florets
1 tablespoon olive oil
1 teaspoon garlic salt
3 tablespoons butter, plus more for greasing pan
2 tablespoons flour
2 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella
½ cup Italian-style panko breadcrumbs
¼ cup grated Parmesan cheese

Method

Heat oven to 400 F and line a baking sheet with parchment paper.

Add cauliflower, olive oil and garlic salt to baking sheet and toss to combine. 

Roast for 30 minutes or until cauliflower starts to become golden. Set aside and keep oven at 400 F. Butter a 9-by-13-inch baking dish and set aside.

Melt 1 tablespoon butter in a heavy-bottomed pot over medium heat. Whisk in flour and cook for 1 minute.

Slowly pour in milk, whisking constantly to avoid any lumps. Reduce heat to medium-low and let thicken for 2–3 minutes. Remove from heat and whisk in cheddar and mozzarella cheese until melted and a thick sauce has formed. 

Add cauliflower and mix to coat. Pour into prepared baking dish.

In a small bowl, melt remaining 2 tablespoons of butter. 

Add in panko and Parmesan and stir to combine. 

Sprinkle breadcrumb mixture over the cauliflower.

Bake until the top starts to brown, about 15–18 minutes.

Let cool 5 minutes before serving.

Espresso White Russian

Start to finish: 5 minutes
Impresses: 1

Ingredients

2 ounces freshly brewed espresso or strong coffee
1 ounce sweetened condensed milk
1 ounce coffee liqueur
1 ounce vodka
1 ounce half and half

Method

Stir together espresso and sweetened condensed milk. Add in coffee liqueur and vodka and stir to combine.

Pour into a high-ball glass over ice and top with half and half.

Maple Cinnamon Rolls with Whiskey Buttercream

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Start to finish: 10 minutes
Impresses: 6

Peyson Mecke, chief editor and recipe developer, shows how to make maple cinnamon rolls with whiskey buttercream frosting on a KCTV5 Better Kansas City segment.

Ingredients

For the cinnamon rolls:
1½ cups butter
2 cups whole milk
½ cup sugar
1 packet active dry yeast
4½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1½ cups brown sugar
2 tablespoons cinnamon

For the buttercream:
½ cup butter, softened
8-ounce block cream cheese, softened
½ teaspoon maple extract
2 ounces whiskey (optional)
3 to 3½ cups powdered sugar

Method

For the cinnamon rolls:

In a large pot, melt ½ cup (1 stick) butter over medium heat. Stir in milk and sugar and bring to a simmer. Remove from heat and let cool to warm.

Set the remaining 1 cup (2 sticks) butter on the counter to soften.

Sprinkle yeast over warm milk mixture. Let set for about a minute before stirring in 4 cups flour.

Cover pot and let rest in a warm, dry place for 1 hour. 

Once dough has rested, stir in ½ cup flour, baking powder, baking soda and salt to combine. Cover and refrigerate for 30 minutes.

Meanwhile, whip together softened butter, brown sugar and cinnamon until combined into a thick paste. Set aside.

Flour a clean surface and turn chilled dough onto surface. Sprinkle the top of the dough with a little more flour before rolling into a large rectangle, about ½-inch thick with a rolling pin. 

Smear butter mixture edge-to-edge on dough. Starting at the long edge closest to you, begin to tightly roll the dough into a long log.

Once rolled, cut into 2-inch rolls. Butter two 9-by-13-inch baking dishes and place rolls about an inch apart. Cover with a kitchen towel and let rolls proof in a warm spot for 30 minutes. 

Heat oven to 350 F.

Bake rolls for 22–25 minutes, or until the tops are golden brown.

Let cool 10 minutes before frosting and serving. If gifting, let cool immediately before frosting. Store in the refrigerator for up to three days or in an air-tight container in the freezer for up to two months.

For the whiskey frosting:

Beat together butter, cream cheese, maple extract and whiskey until combined. Slowly add in powdered sugar until slightly fluffy.

Frost baked cinnamon rolls.

Rosemary & White Cheddar Crackers

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Start to finish: 1 hour 45 minutes
Makes: 6 cups

Ingredients

1¼ cups flour
½ teaspoon salt
1 tablespoon fresh
rosemary, minced
1½ cups sharp white cheddar
cheese, shredded
½ cup (1 stick) butter,
chilled and diced
¼ cup ice water 

Method

In the bowl of a food processor, blitz together flour, salt, rosemary and white cheddar until combined. 

Add in butter and pulse until a fine meal forms.

While continuing to pulse, drizzle in water 1 tablespoon at a time until dough starts to stick together but isn’t overly wet.

Form dough into a disc and wrap in plastic wrap. Chill for 1 hour. 

Heat oven to 400 F and line a large baking sheet with parchment paper.

Flour a clean surface and split dough into two pieces.

Roll into a thin rectangle, about ¼-inch thick. Cut into 1½-inch squares. Repeat with other piece of dough.

Place squares onto prepared baking sheet.

Bake 15–18 minutes or until tops start to brown. 

Let cool completely on baking sheet before storing in a breathable container at room temperature for two days.

Wrap It Up

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Impress everyone on your list — from teachers to neighbors to coworkers — with these tips to create pretty packages for your homemade goodies.

Pro Tip 06:
Use tea towels or scrap fabric to create a unique — and functional — ribbon.

Pro Tip 07:
If you aren’t able to deliver your gifts immediately, wrap the entire box in plastic wrap to preserve the freshness of your treats.

Pro Tip 08:
Not only are simple, flat ribbons a modern approach, they are also better for stacking. Add the cinnamon stick as you deliver your gifts for the best stackability.

Pro Tip 09:
Add a festive tag with the recipe name and reheating instructions. Save time by printing on pre-cut templates. Download those shown here at halfandhalfmag.com/tags.

pro Tip 10:
Parchment squares and oversized cupcake liners play double-duty in creating an oil barrier, as well as adding layers and texture for an elegant presentation. 

Pro Tip 01:
Fresh rosemary, thyme, eucalyptus and cinnamon sticks add an aromatic embellishment and dry beautifully.

Pro Tip 02:
Place tags off-center for a stylish twist.

Pro Tip 03:
Coated, food-safe bags prevent leaking and help the crackers stay fresh. A wide variety of options are available online. 

Pro Tip 04:
Use neutral colors for a more sophisticated and on-trend look.

Pro Tip 05:
Collect and repurpose food jars throughout the year for an economical gift vessel. Remove labels and any glue residue with hot soapy water, alcohol or an adhesive remover.

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Maple Cinnamon Rolls with Whiskey buttercream

Popping open an aluminum can of cinnamon rolls is a tradition that often begins by drawing straws for who has to slowly peel off the paper with intense anticipation. And while seeing someone jump when the dough eventually spills out of its container is enough entertainment to last the morning, it doesn’t outweigh fresh, homemade cinnamon rolls.

Pillowy dough and caramelized sugar melded together and blanketed in frosting is tough to beat. Add a splash of whiskey and you’ll be selling these on Etsy. If you can resist from eating all of them, bake in disposable pans to gift partial batches, or surprise a friend with a single roll.

Buffalo Ranch Nut Mix

A recipe you’ll love just as much as your Keto friends. Snack by the handful, top a salad, or mix with pretzels and popcorn to keep all your Keto friends away. (Because who says this can’t just be a gift for yourself?)

Rosemary & white Cheddar Crackers

Cheese crackers aren’t just after-school snacks anymore. This grown-up version makes its debut with fresh rosemary and sharp white cheddar cheese blitzed into homemade pie dough. Crispy on the bottom with flaky layers, this cracker is perfect for snacking on its own or topping tomato soup — and of course, gifting.

Pumpkin Donuts

Start to finish: 4 hours; Active: 30 minutes; Inactive: 3 hours 30 minutes

Makes: 1 dozen

Ingredients

For the dulce de leche glaze:
14-ounce can sweetened condensed milk
¼ cup half and half

For the donuts:
1 box yellow cake mix
15-ounce can pumpkin puree
1½ teaspoons pumpkin pie spice

Method

For the dulce de leche glaze:
Place can of sweetened condensed milk in the bottom of a pot. Cover with water and bring to a boil.

Reduce to a simmer and heat condensed milk for 2 hours, adding extra boiling water to ensure can remains covered with water while cooking.

Remove from water with tongs and let cool completely. 

Whisk together dulce de leche and half and half to combine.

Glaze baked donuts.

For the donuts:
Heat oven to 325 F and grease a donut pan. Set aside.

In a large bowl, beat together cake mix, pumpkin puree and pumpkin pie spice until combined

Fill a gallon-sized zip-top bag with mixture and seal. Cut the tip off one of the bottom corners of the bag.

Pipe mixture into greased donut pan. 

Cook for 12–14 minutes.

Let donuts cool in pan 5 minutes before removing and cooling completely on a wire rack. 

Once cool, frost donuts with dulce de leche glaze. Enjoy immediately or store in an airtight container.

Ricotta and Butternut Squash Dip

Start to finish: 50 minutes
Impresses: 6

Ingredients

1 pound butternut squash, diced
2 tablespoons butter, melted
1 tablespoon sage, minced
3 garlic cloves, peeled
2 slices naan bread, cut into strips
1 tablespoon olive oil
1 teaspoon kosher salt
2 cups whole milk ricotta

Method

Heat oven to 400 F and line a baking sheet with parchment paper.

Add butternut squash, melted butter, sage and garlic to baking sheet and toss to combine. Spread in an even layer and roast 25–30 minutes or until squash starts to brown.

Add squash to a medium-sized bowl and set aside to cool for 10 minutes.

Using the same baking sheet, add a single layer of sliced naan bread and drizzle with 1 tablespoon olive oil and kosher salt.

Toast in the oven for 8–10 minutes, or until it starts to crisp.

While naan toasts, add ricotta to the bowl of squash. Using a fork, mix together and slightly mash squash while you combine.

Transfer dip into a serving dish and serve with freshly toasted naan.

Harvest Salad with Apple Butter Vinaigrette

Start to finish: 10 minutes
Impresses: 6

Ingredients

For the vinaigrette:
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons apple butter
1 teaspoon fresh rosemary
1 clove garlic, peeled
½ teaspoon salt
¼ teaspoon pepper

For the salad:
8 cups lacinato kale, chopped
½ cup feta cheese
½ cup dried cranberries
¼ cup pecan halves
¼ cup bacon

Method
For the vinaigrette:
Combine all ingredients in a blender and pulse until emulsified. Store in the refrigerator and shake when ready to use.

For the salad:
Add all ingredients to a large serving bowl. 

Pour half the dressing over the salad and toss to combine. 

Add more dressing as desired. 

Serve immediately.