DIY Christmas Presents

This year I decided to make all my Chistmas presents myself – DIY Style, because I really like the personal touch!

I chose two simple and time-saving DIY-projects to give to my family and friends as a present and totally did it myself!.

In case you are finding yourself in need of a super-last-minute present right now, you may be looking at the solution right now.

The egg liqueur of missheartmade and the body scrub of Cadika-beautyblog functioned as my inspiration, allthough I did change the recipes around quite a bit.

See for yourself how my presents turned out…

Let’s start preparing gifts!

For the egg liqueur (makes ca. 0,8l) you will need:

• 8 egg yolks (M)
• 1 vanilla pod
• 1 pkg vanilla sugar
• 150g powdered sugar
• 100g brown sugar
• 150ml sweetened condensed milk
• 150ml heavy cream
• 250ml brown rum

• 1 glass bottle to fill the liqueur in (volume: 1l)

Once you have all the ingredients and equipment ready, rinse the bottle with hot water and allow to dry upside down on a kitchen towel.

First, seperate your eggs! The egg whites won’t be needed in this recipe. You can either use them to make meringue or royal icing or you can freeze them in an ice cube tray (1 egg white per compartment).

Combine the egg yolks and vanilla flavorings in a large metal bowl and whisk with an electric whisk until the egg yolks have doubled in volume. Slowly add the powdered sugar and brown sugar, constantly whisking. Lastly, add the condensed milk, heavy cream and rum.

Now use a double boiler to heat your mixture to approx. 160°Fahrenheit/70°Celsius (- thermometer) to kill all germs. This may take up to 20 minutes, so just keep calm and whisk on (!

Caution: The mixture mustn’t boil!

As soon as all the sugar crystalls have dissolved, the mixture is 160°Fahrenheit hot, light yellow and of a lightly thickened consistency (Be aware that the liqueur will continue thickening while cooling, so don’t overthicken it or you’ll end up with pudding :-). If necessary, thin it down with milk/rum.), you can take the metal bowl off the double boiler.

Fill the warm egg liqueru into the bottle leaving a bit of room at the top.

Add a cute bow and the first present is done: delicious to just drink or serve as sauce for desserts.

The egg liqueur should be shaken before each use and can be legthened with milk or rum if desired. It should not be stored in the fridge for longer than 4 weeks.

For the Orange Ginger Body Scrub (makes ca. 600g) you will need:

• 1 orange, zests and juice
• 2 tsp ginger, ground
• 100ml olive oil
• 500g coarse sea salt

• 1 fruit jar (volume: 700ml)

Once you have all the ingredients and equipment ready,  you should quickly rinse the jar with alcohol.

Combine the orange zests, 2 tbsp of the orange juice, the ginger, olive oil and salt in a bowl and mix thoroughly. The scrub should not be runny, but only just covered in olive oil.

Fill the scurb into your fruit jar and decorate it with a nixe bow. Done!The scrub should be used up as quickly as possible, so it cannot go bad.

Have a baketastic baking day and Merry Christmas,

Your Backdirndl