Finishing up this year's Project Foodie gift guide is our "Over the Top" guide with picks that dig deep into the wallet, but will surely bring huge smiles to the foodie who gets them. And while we really do love these items (ok we want these things!) we know many are out of the average foodie's budget, especially this year.  Still, they are great to dream about and who knows, maybe Santa has a hidden pot of gold set aside just for one of us! 

Sniffing Chocolate!

Finding that perfect chocolate truffle can be just as elusive as finding that perfect red wine, but now you don't have to look any further than Vosages Chocolate. Touted as being one of the most expensive brands ever sold, I would have to say it's worth each and every bite.  Rich and creamy unlike anything else you will ever taste, truly a treat for the senses. In this chocolate Sensory Collection ($375) you get 40 bars from 15 countries and 42 aromas aimed at teaching you chocolate tasting in a fun and entertaining way. - picked by Heather Jones

Have Foodie will Travel?

How about going on a food focused vacation with your favorite foodie?  Trips can vary from attending a food festival to cooking classes.  Here are a couple that stand out as great foodie trips... 

Chef's Holidays is a series of Chef led cooking classes and demonstrations held over 2-3 day periods in Yosemite National Park each winter. This year, which marks the 25th anniversary of Chefs' Holidays, the presenting chefs include several great San Francisco area chefs but also chefs from throughout the country including those that have been on Top Chef.  Plus, you get to see a serene, scenic and almost magical view of Yosemite National Park in the winter. Packages start at $1050 for 2 nights and $1300 for 3 nights in the Ahwahnee Hotel, excluding travel costs. 

The Northern California Wine country (Sonoma and Napa counties) have weekend events, festivals and other food and wine activities all year long.  Bring your foodie here, stay in a Bed-and-Breakfast, sample wine, attend festival events and eat at amazing restaurants.  What else could be better?   This spring's Artisan Cheese Festival  looks to be a great event.  One of my favorite places to home base is Healdsburg, CA which is the home to Michelin two stared Cyrus as well as several other more casual restaurants.  And my favorite bed-and-breakfast in the area is Hayden Street Inn. 

If you're looking for an organized tour then Sur La Table's hands-on cooking vacations may be the way to go. Trip choices include Italy or Vietnam with hands-on cooking workshops, guided tours, tastings of local food and wine, and more.  Trips range from $4,400 - $4,800 per person, double occupancy, excluding airfare.  - picked by Foodie Pam

Foodie Food

I personally love a gift basket full of edible treats. This love dates back to those Hickory Farms packages that would appear at my grandmother's house during the holiday season and later ones from Harry & David. But no one puts the ultimate food basket together like the folks at Zingermans.  The oils, vinegars, cheeses, breads, and more are some of the best food items you will ever taste. They have many gift baskets available at every price range, but the Food Fantasy Gift Spectacular ($300) basket or the Creme de la Creme ($500) are baskets worth dreaming about. - picked by Heather Jones

In need of quality caffeine?

This may be a big spend, but long-term it would be a savings to brew your own espresso every morning. What I like about the Gaggia Classic 14101 Espresso machine ($508.96) is that it uses either fresh ground coffee or the convenient pods.  According to Amazon reviewers, this machine produces a nearly perfect espresso for a fraction of the cost of the super high-end espresso makers. - picked by Rosemary Mark

Whirled Peas?

VitaMix (starting at $499).  Yes it is just a blender and yes it has an associated pitch-man type air to it, but I've used this blender and it really is great at what it does.  It's a powerful blender that put my prior blender to shame.  Now I admit I haven't made hot soup, ice cream or many of the other unusual items that can be prepared in it, but I have used it when making several meals and for making adult smoothies (ice+milk+banana+vodka+Kahlua = yum).  I was particularly impressed with how evenly it crushes the ice.   If your foodie complains about their status quo blender then this baby may just be the fix they need. - picked by Foodie Pam

Top Chef in Training

When I was in culinary school I knew nothing about sous vide style cooking, but it seems that nowadays cooking sous vide is a must know skill. For the serious home cook or budding professional there is a home sous vide machine .  Channel your inner Thomas Keller and make every meal a restaurant quality meal with this new device. - picked by Heather Jones

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Written by Nick Malgieri

Here are a few hints to help make baking Christmas cookies an easy and pleasurable experience:

Choose you recipes well in advance -  Make a list, then eliminate a third of the recipes.  Paging through cookbooks looking for recipes makes us all overly ambitious.

Make a photocopy of each recipe - then you won't have to bring books into the kitchen, especially if your counter space is cramped.

Make a physical inventory of your ingredients.  I can't tell you how many times I've opened a cupboard and seen that the ginger or baking powder are sitting on the shelf, only to discover later on when I was ready to use them, that the container or jar only had a little left in the bottom.  Open jars, bags, and other containers to make sure how much is there.  Sniff spices to make sure they haven't become too old to impart the flavor you need.

Inventory equipment, too -  Make sure you have the correct sizes of pans, especially for bar cookies which would bake up too thick or too thin if you change the pan size.  Check that you have cutters and any other specialty equipment required.  Take a look at the parchment paper or non-stick foil to make sure you have enough.  And don't forget the containers you'll need for storing the baked cookies.

Over-estimate - your use of staples such as flour, sugar, butter, and eggs.  You might taste a new recipe and decide you need another batch or two.

Clean the refrigerator and freezer - make sure you'll have room to chill doughs and freeze baked cookies.

Get a buddy - Enlist the help of a friend so you can bake together and be twice as productive.  Decide on how you'll split the baked cookies beforehand, though.

Bring to room temperature - If you are preparing any recipes that require room temperature ingredients, take them out late the night before so they'll be at the right temperature for mixing.

Get an early start - Have a good breakfast and start baking early in the day.  I like to start in the pre-dawn hours to make sure I won't be distracted by the phone during the first few critical hours.

Mise en place - Measure out all the ingredients before starting a recipe, then go back and check that they're all there.  Nothing is worse than putting a pan of cookies into the oven and realizing that you never put in the baking powder or you missed one of spices.

Butter is better - When pans need to be buttered, use soft, not melted, butter - it coats more thickly assuring a good release.  Just put a stick of butter into a small pan or bowl with a brush and place it near the stove.

Be comfy - Wear comfortable shoes that give you good support, especially if you're not accustomed to spending an entire day on your feet.

Feed yourself  - Plan on a nourishing and easy lunch before you start baking - this can be as easy as making a sandwich and wrapping it up.  You'll be happy you did when you get hungry and don't need to stop to decide what to eat, or worse, start picking on the nuts and chocolate and wind up with an upset stomach and still have hours of baking ahead of you.

Make a place for the cookies - Unless you have a really large kitchen, plan on a place for cooling baked cookies.  Cover your dining table with a heatproof pad and set out some racks.  I use a couple of cheap folding tables that are stored in a closet most of the time.  For heavy baking days, I use one to hold ingredients waiting to be used and another to hold the cooling racks and finished cookies.

Use a ruler - If you need to cut bar cookies into 2-inch squares, measure the correct distance so they'll look neat and all be the same size.

Above all, enjoy the process - holiday baking should provide you with as much pleasure as the results will to their recipients.

Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who’s Who of Food and Beverage in America. His latest book is The Modern Baker (DK Publishing, 2008). His recipes have been published in the New York Times, Cuisine, Restaurant Business, Family Circle, McCall’s, Ladies’ Home Journal, and other magazines and newspapers throughout the United States. He is a frequent contributor to the Washington Post Food section and writes a monthly column for Tribune Media Services, which appears in newspapers all over the United States. Currently, he directs the baking program at the Institute of Culinary Education (formerly Peter Kump’s New York Cooking School) and frequently serves as a guest teacher at many cooking schools.

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Writen by Julia M. Usher

Photography by Steve Adams

While recent expositions on the relationship between taste and memory have been appetizing, who needs a panoply of famous writers in the New York Times (and now in a book) to affirm what the humble cookie exchange has been telling us for decades? I've been to more cookie swaps than I can count over the years. (I'm up to seven already this season. Read my byline, and you'll see why.) And, sure as the sun rises each morning, these parties invariably unfold this way:

Cookie swapper: You've got to try my [insert cookie name]. It was my mom's [or insert gramma's] special recipe. She made it every Christmas.

Julia: Mmmm . . . [while taking a bite]. Mmmmm . . . [again, while secretly wondering what all the fuss is about].

Cookie swapper: I make it every year, but it never comes out quite like my mom [or insert gramma] made it.

Julia: Hmmm . . . any idea why? [asked, knowing full well that memories have a way of playing tricks on tastebuds]

Cookie swapper:  No, not really. But it's the best, isn't it? [said, beaming ear to ear, fully expecting a positive reply]

Julia: Mmmm . . . [for lack of anything better to say]

Now I'm not one to burst anyone's bubble, and sometimes these family heirlooms do register quite high on my foodometer. But, more often than not, they are positively flavored by their bakers' recollections of time spent with mom (or, shall I say, gramma) during Christmases past.

And so? Does our tendency to overinflate our treasured recipes make them any less praiseworthy? Fortunately for those around the cookie table, not so much. We only get into trouble when we fail to divulge the secret ingredient - that special vignette, or that snippet of family history, which makes the recipe linger as sweetly in our minds as on our tongues.

That said, I give you my mom's special Christmas Morning Croissants - and the story behind the cookie - with the hope that you'll spread the season's joy by sharing your favorite recipes and tales here. Consider this our virtual cookie swap, subtext preferably included!

Julia M. Usher is the author of Cookie Swap: Creative Treats to Share Throughout the Year (Gibbs Smith, 2009). Julia is currently on book tour, baking, tasting and swapping cookies nationwide. For more information, visit www.juliausher.com.

Christmas Morning Croissants

Recipe excerpted from Cookie Swap: Creative Treats to Share Throughout the Year by Julia M. Usher, Gibbs Smith, 2009.

My Mom made these flaky sour cream and walnut pastries by the Tupperware container-full every Christmas morning. (Mind you, I grew up in the sixties when Tupperware was what silicone is today.) Before my sibs and I were allowed to see what Santa had brought us, she insisted we eat the container clean. (Naturally, we ate pretty damn fast.) My croissants are more crusty with caramelized sugar than hers, but they're the best just the same. And that's a fact. No trumped up promises, guaranteed.

Cookie Key

Complexity: Moderate
Active Time: 1 hour
Type: Rolled; hand-shaped
Prep Talk: The dough for these cookies must be refrigerated 2 - 3 hours before it can be easily rolled without sticking. Baked cookies are best stored in airtight containers at room temperature up to 2 - 3 days. Unbaked cookies may also be frozen up to 1 month. When ready to serve, thaw on a prepared cookie sheet for 25 - 30 minutes; then brush with egg wash and bake as directed.

Sour Cream Dough

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
• 3/4 cup sour cream
• 1 large egg yolk (reserve the white)
• 1 teaspoon pure vanilla extract
  

Cinnamon-Walnut Filling

• 3/4 cup granulated sugar
• 3/4 cup walnut halves, toasted and cooled
• 1 teaspoon ground cinnamon
• 1 large egg white (reserved for the egg wash)

1. Prepare the dough: Stir the flour and salt together in a large bowl. Cut in the cold butter with a fork or pastry blender until it resembles very small peas.

2. Whisk the sour cream, egg yolk, and vanilla extract together in another bowl. Make a well in the center of the dry ingredients and gradually stir in the sour cream mixture, blending just until combined. (A few butter lumps are perfectly fine. Avoid over-mixing, as it will toughen the dough.)

3. Divide the dough into three equal portions. Flatten each portion into a disk and wrap tightly with plastic. Refrigerate 2 - 3 hours, or until the dough is quite firm.

4. Make the filling: Meanwhile, place the sugar, walnuts, and cinnamon in the bowl of a food processor fitted with a metal blade. Process until the nuts are finely ground, but not pasty. Set aside.

5. Position a rack in the center of the oven and preheat the oven to 375°F. Line two or more cookie sheets with parchment paper and set aside.

6. Shape the cookies: Work with one disk of dough at a time. On a lightly floured surface, roll the dough into a 12-inch circle, about 1/16-inch thick. Using a 12-inch cake pan or bowl as your guide, trim the dough to a uniform circle. Carefully pick up the edges of the dough and brush any excess flour off the back with a pastry brush. Sprinkle the disk with one-third of the reserved filling, taking care to cover the entire surface as evenly as possible. Gently press the filling into the dough.

7. With a sharp knife or pastry wheel, cut the circle into sixteen wedges. (For a fancier effect, use a fluted pastry wheel.) Starting at the widest end, roll up each wedge to form a crescent. (After each crescent is rolled, brush any scattered sugar mixture off the work surface so that it doesn't get on the back of the next cookie.) Place the crescents, loose ends facing down, 1 - 2 inches apart on one of the prepared cookie sheets. Repeat with the remaining disks.

8. Whisk the reserved egg white until slightly frothy and brush it evenly on top of each cookie. (If you plan to freeze the crescents, do not apply the egg wash until after the cookies are thawed.)

9. Bake 15 - 17 minutes or until the cookies are light brown on their tops and bottoms. Eat warm from the oven for best flavor, or transfer immediately to wire racks to cool.

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Written by Dede Wilson

Baked goods fresh from your kitchen are a heartfelt way to wish teachers, co-workers, friends and family a happy holiday season. They are also great for last minute invites to use as host and hostess gifts. For me, a great edible gift will be easy to make in quantity, keep well, package well and of course, be delicious.

Shortbread is a classic cookie for good reason. It is buttery, rich, easy to make and its simplicity is a boon as it can be offered alone or with other desserts such as ice cream, sorbet or fresh fruit. In this recipe I have added matcha (powdered green tea) to a shortbread cookie dough and used a leaf shaped cookie cutter to echo the tea leaves.  It is easy to produce many cookies at once, you can vary the look by topping some with sparkly sugar and leaving others plain, and the small cookie size allows for a variety of packaging ideas. Tins are easy to find at dollar stores and work wonderfully, but for this cookie the green color is so beautiful I like to use clear glass mason jars and tie up the top with a decorative ribbon.

Matcha can be found at specialty stores as well as online, such as through Ito En.

I also love florentine cookies. Their crunchy texture and combination of caramel, chocolate, nut and fruit flavors is irresistible. They are usually made as lacy individual rounds. Here I have turned them into a bar cookie - quick to make a larger quantity, they keep well and they are easy to package.

Dede Wilson is a popular food writer and television personality with her own public television show, Seasonings with Dede Wilson. She is the author of Unforgettable Desserts (Wiley, 2009), among others.  Dede is a contributing editor for Bon Appétit magazine and hosts a monthly Bon Appetit segment on the CBS's Early Show. Visit her blog, For the Love of Food,  or follow her on twitter at twitter.com/dedewilsoncooks.

Matcha Tea Leaf Shortbreads

From Unforgettable Desserts by Dede Wilson, Wiley 2009.

Classic shortbread cookies will never go out of style. The rich buttery flavor and irresistible crumbly texture are incomparable. They are also very simple to make and lend themselves easily to variations. Matcha is Japanese green tea that is finely ground into a powder and is used in the traditional Japanese tea ceremony. It is very concentrated in flavor and color and you will probably have to mail-order it unless you have a well-stocked tea purveyor near you. The optional sanding sugar can be sprinkled on half of the cookies; after baking, when both the sugared and plain cookies are arranged on a platter, it creates a nice contrast between sparkly and matte. The sugar can be ordered from Beryl's.  The leaf shaped cookie cutter is a playful nod to that fact that these contain leaves - tea leaves.  

Makes 80 two-inch cookies

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
• 2 tablespoons matcha (powdered green tea)
• 1/2 cup granulated sugar
• 1 tablespoon sanding sugar (optional)

Line 2 jellyroll pans with parchment paper; set aside.

Whisk flour and salt together in a small bowl to aerate and combine; set aside.

Beat butter on medium-high speed with flat paddle until creamy, about 3 minutes. Add matcha and beat until butter/tea mixture is a uniform green color and very creamy. Add sugar gradually and continue beating on high speed until very light and fluffy. Turn machine off, add about one-third of the flour, then turn machine onto low-speed. Gradually add remaining flour, mixing just until blended, scraping down bowl once or twice. The mixture will look crumbly; if you squeeze it between your fingers, it will come together. Gather it together into a ball with your hands while it is still in the bowl.

Roll out dough to 1/4-inch thickness between two pieces of lightly floured parchment. Peel off top parchment and cut dough in half. Sprinkle sanding sugar evenly over one half of the cookie dough and gently, with hardly any pressure, roll over it with rolling pin to help it adhere. Using a 2-inch x 1-inch leaf shaped cookie cutter, cut out as many cookies as possible from both doughs and place on cookie sheets 1-inch apart. Use the back of a sharp paring knife to make vein patterns on each cookie (see photo). Refrigerate for 1 hour or overnight, if desired.

Position racks in upper and lower third of oven. Preheat oven to 325 degrees F. Bake for about 17 to 22 minutes or until the cookies are dry and firm to the touch; their color will not change. They should retain their shape if you try to pick one up and there should also be a fragrant butter and matcha scent emanating from the oven. Cool pans on racks for a couple of minutes, then carefully transfer cookies to racks to cool completely. Store at room temperature for up to 2 weeks in airtight container.

Tip: I used a cookie cutter that is just shy of 2-inches long and 1-inch wide. You can certainly use a larger cookie cutter, or even a different shape, but the yield and baking times might change.

Florentine Bars with Candied Orange and Cherries

From Unforgettable Desserts by Dede Wilson, Wiley 2009.

Florentine cookies are my very favorite owing to the combination of caramelized sugar, chocolate, nuts and sweet/tart fruit. However, their classic round shape is often hard to accomplish, due to their lacy, free-form nature. Here, the traditional cookie is a topping for a thin shortbread, all of which is formed in a pan - easier to make and to serve but with all of the classic ingredients and flavors.
Makes 40 squares

Shortbread:

• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

Florentine filling:

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
• 2/3 cup sugar
• 1/3 cup heavy cream
• 3 tablespoons honey
• 1 cup sliced blanched almonds
• 1/2 cup dried cherries, chopped
• 1/2 cup diced candied orange peel
• 1/4 cup all-purpose flour

Topping:

•  2 ounces semisweet chocolate, melted, such as Scharffen Berger (62%)

For the Shortbread: Position rack in middle of oven. Preheat oven to 350 degrees F. Coat a 13 x 9-inch pan with non-stick spray, line bottom with parchment cut to fit, then spray parchment.

Whisk flour and salt together in a small bowl to aerate and combine; set aside.

Beat butter until creamy with flat paddle on medium-high speed, about 2 minutes. Add sugar and continue to beat, about 3 minutes at medium-high speed, until very light and fluffy. Beat in the vanilla. Gradually add flour, mixing just until blended, scraping down bowl once or twice. Pat crust into an even layer in prepared pan.

Bake crust about 20 to 25 minutes or until just beginning to turn very light golden brown along the edges; it should be dry to the touch. Prepare filling while crust is baking.

For the Filling: Place butter, sugar cream and honey in a medium sized saucepan and cook over medium heat, stirring occasionally, until butter melts. Turn heat to medium-high, bring to a boil and cook to 235 degrees F. Remove from heat and stir in nuts, fruit and flour until well combined.

Pour filling over partially baked crust and bake for about 20 to 25 minutes or until filling is bubbling all over and has turned light golden brown all over. Color might be darker around edges. Cool pan completely on rack.

For the Topping: Place melted chocolate in a parchment cone and make a free-form zigzag pattern all over the bars. Chill to set chocolate; cut into 40 bars (5x8). Refrigerate for up to 1 week in airtight container in single layers separated by parchment paper.  Bring to room temperature before serving

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Buttery Almond Thumbprint Cookies

Every year magazines publish some variation of this cookie, but in my opinion none compare to these little gems. I've been tweaking this recipe for over 30 years, and as far as I'm concerned, this is about as good as it gets.

• 2 sticks plus 5 tablespoons unsalted butter (about 10 1/2 ounces total), softened
• 2/3 cup granulated sugar
• 4 large eggs, separated
• 2 teaspoons pure almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups (8 ounces) sliced almonds, coarsely chopped
• 1 cup seedless raspberry jam (or other seedless jam or jelly)

1. Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside.

2. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, 3 to 4 minutes. Mix in the egg yolks, one at a time, until well blended. Beat in the almond extract.

3. Sift the flour and salt together and gradually mix into butter mixture just until incorporated. Do not over-mix. Shape rounded tablespoons of the dough into 1-inch balls.

4. Beat the egg whites with a whisk or fork until foamy. Set the nuts on a plate or sheet of wax paper. Dip each ball of dough into the egg whites; then roll in chopped nuts to coat. Place the balls 1 1/2 inches apart on the prepared cookie sheets. Gently press your thumb into the center of each ball, forming an indentation.

5. Bake until the cookies are just set and golden at the edges, 15 to 20 minutes. Let cookies cool on the cookie sheet for 2-3 minutes. If any of the centers have puffed up during baking, use the rounded end of a wooden spoon handle to press them back down. Transfer the cookies to a wire rack to cool completely.

6. Pipe or spoon a scant teaspoon of jam into the center of each cookie. Store in an airtight container for several days, or freeze; separating each layer of cookies with wax or parchment paper.

Makes about 6 dozen.

Brown Sugar-Ginger Shortbread

This is my go-to cookie; the one I throw together when I don't feel like thinking-let alone going to the grocery store. It perfumes the house as it bakes; and also makes a great last-minute gift. Just be sure to use best-quality ground ginger-I like Penzeys Powdered China #1.

I prefer this shortbread slightly chewy in the center. If you want it to be crisp all the way through, bake 5-10 minutes longer.

• 2 cups all-purpose flour
• 1 cup (packed) dark or light brown sugar
• 1 tablespoon ground ginger
• 1/4 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, cut into pieces, softened slightly

1. Preheat the oven to 325 degrees. In a food processor, combine the flour, brown sugar, ginger, and salt. Pulse several times until well blended. Add the butter and process until the mixture resembles coarse meal; do not over-process. Turn out the dough.

2. Pat the dough evenly over the bottom of an ungreased 10-inch tart pan or springform pan with a removable bottom. Pierce the surface every 2 inches with the tines of a fork; then press the tines around the edge to form a decorative border.

3. Bake until the shortbread is lightly browned at the edges and the center is firm to the touch, about 1 hour. While still warm, carefully remove the sides of the pan and score the shortbread into thin wedges. Let cool to room temperature before cutting and serving. Store airtight up to 5 days; freeze for longer storage.

Makes 12 to 16 pieces.

Bourbon Balls

Whoever said kids should get all the holiday treats? Here's one for the grown-ups.
Again, variations of these boozy orbs abound; but I stand by my tried and true recipe.

Technically these are a confection rather than a cookie, since they are not baked. And okay, they're also a little tacky…but everyone loves them.

If I'm feeling generous, I pile them into small French glass canning jars and tie with tartan plaid ribbons for gifts. Just be sure to make them a few days before serving, to let the flavors mellow.

• 1 1/2 cups powdered (confectioners') sugar, plus extra for rolling
• 3 tablespoons unsweetened cocoa powder
• 1 box (about 11 or 12 ounces) vanilla wafers
• 1 1/2 cups finely chopped toasted pecans or walnuts (about 6 ounces)
• 1/2 cup bourbon whisky* (I use Maker's Mark®)
• 1/4 cup light or dark corn syrup

1. Into a medium bowl, sift together the 1 1/2 cups powdered sugar and the cocoa powder.

2. In a food processor or blender, working in batches if needed, process the vanilla wafers into fine crumbs. Stir the crumbs and the pecans into the powdered sugar mixture.

3. Pour in the bourbon and corn syrup; then mix well until the dry ingredients are evenly moistened.

4. Form the mixture into compact 3/4-inch balls; then roll in powdered sugar to coat. Refrigerate in an airtight container. These will last as long as your will power permits. Makes about 5 1/2 dozen.

* For variation, substitute a good dark rum or brandy

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Sometimes you want to make something from scratch or give something made from scratch, but you don't have the time. There are numerous convenience oriented products to choose from, but not all of them are worth the time or the money. The following snacks each would make fantastic gifts for those who are too busy to think let alone plan, but also would be appreciated by anyone who wants to elevate snacking to something practically homemade and 100% craveable.

479° Popcorn is hands down the tastiest popcorn I have ever eaten. The basic corn is good, but it's the unique and tantalizing flavors that will make you swoon. My favorite is the Madras Curry Coconut + Cashews, but I am dying to try the Ginger Sesame Caramel, and on the savory side, the Black Truffle + Cheddar and the Pimenton de La Vera which not only includes smoked Spanish paprika, but also the flavors of tomato and onion. The popcorn is fresh and vibrantly flavored and now you can make it to order. The latest offering from 479° Popcorn is a kit that includes:

• -32oz Multi-Colored, Organic Heirloom Popcorn, Shaman Blue, Yellow Topaz, Dakota Black, White Diamond
• -16.5oz La Tourangelle Organic, High-Oleic Sunflower Oil
• -4 Gourmet Salt & Sugar Blends
• -Toasted Coconut Sugar
• -Aromatic Curry Salt
• -Fiery Habanero Sugar
• -Roasted Onion Salt
• -10 Glossy Paper Popcorn Cones
• -Recipe Cards + Popcorn-Making Instructions + Pairing Suggestions

It's a whole lotta popcorn for $35. Fun for the whole dorm, but also a nice choice for moms, hostesses and movie fans everywhere.

Me & Goji is one of a number of companies offering you the option to customize your own granola or cereal mix. You choose the flavors and ingredients online and it arrives in your mailbox in a large handsome canister not long after.  After choosing a base, you can add various grains, fruits, spices, nut, seeds and more.  The multitude of ingredients they offer is staggering. They have everything you might expect and then exotic ingredients you might never have heard of, like goji, mulberry, and chia. You could create a blend for a friend, but why not let them choose? A gift certificate is the best way to go. Prices vary based on the ingredients you choose but the average price is about $12 and contains about 15 servings.

If you've ever tried cookie mixes you have probably found them to be disappointing. That won't be the case with The Lazy Baker. I've tried their Chocolate Chip and the Brown Sugar Pecan Shortbread and both were outstanding. They are easy to make, and require very few ingredients such as butter or eggs. They are pricey, but not compared to buying cookies at a bakery, and the cost of homemade - let's just say priceless. The cost is $9.99 per mix which makes at least two dozen cookies. Some of the cookies are made in a mini-muffin pan so make sure you or your intended gift recipient has one if you order either one of the shortbread style cookies. Other varieties include Oatmeal Cherry Raisin Spice and Double Chocolate Chip as well as a Holiday Gingerbread Cookie Kit.  They are available in stores or on Foodzie.

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