Ideas for gifts please!! really need help!?

cookies, lipbalm, pencils, notebooks, candy, nail polish, beef jerky, bags of popcorn, $5 giftcards, socks, shoe strings, bubblegum, cupcakes, brownies, pens, erasors, scented hand sanitizer etc

cookies could be good, do not spend much

It depends on how creative you want/can be but:

Bath Bombs / Bath Fizzies

Ingredients:

2 Tablespoons citric acid (you can get this at a pharmacy)

2 Tablespoons cornstarch

1/4 cup baking soda

3 Tablespoons coconut oil (or any other emollient oil like almond, avocado or

apricot kernel oil)

1/4 teaspoon fragrance oil

3-6 drops of food coloring (if desired)

Paper candy cups

Directions:

Place all of the dry ingredients (first 3) into a bowl and mix well.

Place coconut oil into a small glass bowl and add fragrance and food coloring.

Slowly add oil mixture into dry ingredients and mix well. Scoop up small amounts of the mixture and shape into 1" balls.

Let the balls rest on a sheet of waxed paper for about 2 to 3 hours, then place each ball into a candy cup to let dry and harden for 24 to 48 hours.

Store bombs in a closed, air-tight container. To use, drop 1 to 3 bombs into warm bath water.

Candy Cane Bath Salts

Ingredients:

3 cups of Epsom salts

3 Teaspoons of Sweet Almond Oil

9 drops of Peppermint Essential Oil

1 drop of red food coloring ( more if you like)

1 drop of green food coloring

To Decorate:

several jars with turn lids or cork seals

red, green and white Christmas ribbon

several gift tags shaped like candy canes or several candy canes (small ones)

Directions:

To make the salts separate each of the three cups of salts into three bowls.

Separate each teaspoon of almond oil into three bowls.

Into one bowl of almond oil add the drop of red food coloring, into the second add the green.

Into each of the three bowls of oil add three drops of peppermint oil. Mix each bowl well.

After mixing pour each of the bowls of oils and coloring into one of the bowls of salt. This will leave you with a bowl of green a bowl of red and a bowl of white scented salts. Let sit for a few hours covered.

To create the candy cane effect layer layers of each color, a layer of red, a layer of green , a layer of white, over and over until you fill the jar.

Nutty Chocolate Crunch

Ingredients:

250g assorted biscuits , roughly chopped

250g assorted nuts , or a mix of nuts and dried fruit

300g milk or plain chocolate , or a mixture of both, chopped

100g butter , chopped

140g golden syrup

Directions:

Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.

Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.

Marzipan Thins

Ingredients

200.0g pack ground almonds

200.0g golden caster sugar

1 egg , beaten

few drops almond essence

FOR THE ICING

175.0g royal icing mix

2 - 3 tbsp lemon juice

small crystallised fruits , to decorate

Directions:

Make the marzipan: mix the almonds and sugars until well combined. Add the egg and almond essence and mix to a stiff paste, using your hands to press the mixture together. Knead the marzipan briefly on a surface dusted with icing sugar, then roll out to a thickness of about 1cm.

Line a baking sheet with baking parchment, then carefully set marzipan on top. Leave to set for 1 hr. Beat royal icing and lemon juice together, then spread evenly over the marzipan. Leave to dry overnight.

Cut the iced marzipan with small cutters and press a piece of crystallised fruit into the centre of each. Pack into boxes interleaved with baking parchment.

Peppermint Creams

Ingredients:

250.0g icing sugar

30.0ml double cream

½ an egg white

peppermint essence

green food colouring (optional)

200.0g dark chocolate , melted

Directions:

Mix all the ingredients, except the chocolate, to a stiff paste, adding the essence and colour in drips until you have a flavour and colour you like. Roll the paste into a sausage about 4cm across and cut it into thick slices. Neaten into smooth, even discs and dry on a sheet of baking parchment, or roll into a sheet, cut neat fingers and dry.

Dip half of each cream into the chocolate and leave to set on the paper. Double dip if you have time. Decorate if you like.

Hope these help!