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Happy December, everyone! We just rounded off a full week of homemade gift recipes here on The Kitchn! Other popular posts post this week include tips to make your edible gifts look their best, a few things to know about cooking gluten-, dairy-, nuts-, and sugar-free, a tutorial on making limoncello, and 10 hot and boozy drinks to warm you up this winter. Enjoy!

15. 3 Tips for Making Your Edible Homemade Gifts Look Stunning
14. 10 Gifts for Cocktail Hour
13. Homemade Gift Recipe: Cherry Pistachio Granola Clusters
12. Homemade Gift Recipe: Chocolate-Dipped Figs with Sea Salt
11. The Best Way to Clean a Sticky Pot After Making Caramels and Candies
10. Homemade Gift Recipe: “Seven Layer” Chocolate Truffles

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Happy weekend everyone! Have you recovered from your Thanksgiving endeavors yet? Are you eating turkey soup, like me? (Remember: turkey stock is why God created turkeys.) Or are you hard at work on homemade holiday gifts and goodies for the parties ahead of us in December? We’d love to hear what you’re cooking this weekend — inspire us with your plans!

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Let us help you cross a few names off of your holiday list this weekend! I can’t think of anyone who wouldn’t love their very own loaf of this stunning cranberry cake, can you? It’s also not too late to start making a batch of limoncello or some bitters for the cocktail-lover in your life. For something quick, easy, and sure to please, definitely take a look at our recipe for skillet toffee. Take a look through all our homemade edible gifts from this past week — there’s something for everyone.

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Want to go really outside the box with your homemade gifts this year? Let’s talk about giving the gift of home-cured bacon! Or jar of preserved lemons! Or some duck confit! Or…maybe you should just give them a copy of The Artisan Market and let your pals do their own tinkering in the kitchen. Either way, this cookbook has you covered and then some.

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My children have never been the best at waiting, and their gift-giving style is no exception. Christmas is coming, but not soon enough. My youngest came home the other day with a wonderful gift he made in his afternoon art class, a classic woven potholder, most likely created on one of the plastic looms of my youth, though he swears he and a friend did it with just their hands. “It’s easy!” However he made it, I love that potholder, as useful as it is sweet.

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One of the greatest holiday traditions at my parents’ house is the making of a half dozen cheesecakes. Guided by a top-secret recipe — from an original 1980 issue of The Kansas City Star that lists a recipe for New York Cheesecake, along with years of handwritten notes and variations — my father spends a full day in the kitchen pressing graham cracker crusts into springform pans, whipping up rich cream cheese filling, and fretting over water baths.

The result: one of the most decadent holiday treats and a beautiful gift for family members.

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• Why Slate calls Aldi the best grocery store in America. – Faith
• 10 restaurants in stunning locations – including under water. – Ariel
• Everything you’ve ever wanted to know about botulism, including how not to die from it. – Anjali
• Why milk might soon be going up to $7 per gallon. – Emma
• Gordon Ramsay vs. The Swedish Chef. Who will prevail? – Cambria

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Q: Do you have any good ideas for room temperature appetizers I can make in advance? I’m having a large party and don’t have the time, refrigerator space, or oven space to make too many hot or cold things. Thanks!

Sent by Kristin

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From the medicine cabinet to the bar, bitters have a long history of curing ailments and flavoring drinks. Though they may seem mysterious, at heart, bitters are simply bitter and aromatic herbs and spices infused or tinctured in spirits. Combining the various flavors is where the fun part comes in. Here’s a primer to making your own bitters at home, which you can use in cocktails, sodas, cooking, and even as digestive aids.

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These cute little turtle clusters are so much more than meets the eye. It’s hard to resist their addictive combination of buttery pecans and chewy homemade caramel nestled under a creamy milk chocolate shell. So hard to resist, in fact, that I recommend making a double batch if you have any hopes of sharing.

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