Best Cheese Filled Edible Gift Boxes Recipes

TUNA MELT BREAD BOXES

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F.
• Remove 1/4 inch of the crust from one end of the bread and enough of the crust from the other end so you have a 12-inch loaf. Reserve the ends for another use. Cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
• Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1/3 cup of the potato chips and 1 slice of American cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes.
• Meanwhile, stir together the mayonnaise, mustard, celery, shallot, some hot sauce and a large pinch of salt in a medium bowl until combined. Fold in the tuna. Season with additional salt and hot sauce if needed.
• Fill each bread box in this order: 1/2 cup of the tuna salad, 4 pickle slices, another 1/2 cup of the tuna salad, 1 slice of tomato and 2 additional slices of American cheese. Return the boxes to the oven and bake until the cheese is melted, about 5 minutes. Top with the sprouts, if using, cut in half or leave whole and serve immediately.

EDIBLE GIFT BOXES

Steps:

• For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the eggs and vanilla in a small bowl.
• Beat the butter, granulated sugar and confectioners' sugar together, in a large bowl, with an electric mixer on low speed. Once incorporated, increase the speed to medium, and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
• Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increase the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
• Turn the dough out of the bowl and bring it together. Divide into 4 even pieces (about 11 ounces). Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
• To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out into a square about 1/4-inch thick and chill until firm, about 20 minutes. Repeat with the remaining 3 pieces of dough.
• From 1 piece of rolled dough, measure and cut 6 panels for a box: two 4- by 4-inch squares for the top and bottom, two 4- by 2-inch rectangles for the long sides and two 3 3/4- by 2-inch rectangles for the slightly shorter sides. Arrange on the prepared baking sheets, cover and refrigerate. Repeat with the remaining 3 pieces of dough. If you find you can't get all the box parts from a piece then gather the scraps, reroll and cut panels from that.
• Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. Nice, straight sides make the boxes easier to assemble, so after cooling, use a fine kitchen rasp to file the edges until squared and straight.
• Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Remove 2 cups to thicken and transfer the rest into an airtight container with plastic wrap pressed on to the surface of the icing.
• Thicken the royal icing: Thicken the 2 cups of the royal icing by beating in tablespoons of extra confectioners' sugar until the mixture is the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing.
• Build the boxes: Put a 4- by 4-inch panel flat-side up on a work surface and pipe the thickened icing around the perimeter. Push a long edge of a 4- by 2-inch side panel into the icing on any side you'd like (make sure the golden top is facing out). You can use a can to help prop the panel up. Push the other 4- by 2-inch side panel directly opposite of the first. Now do the same with the remaining 3 3/4-inch by 2-inch side panels. Pipe more thickened royal icing up the 4 corners to help the side panels adhere to one another. Then pipe some around the top perimeter of the box. Let the boxes dry for 24 hours before adding the decorations.
• When dry, use a paring knife to trim off excess overflowing icing so the outside of the box has a clean finish.
• Decorate: Fit small round tips into piping bags. Divide the remaining royal icing into batches and color as desired. Fill bags with icing and pipe neat lines along the seams of the box first. Then go back and pipe little dots along the piped lines to create more interest. At this point, you can decorate the box and lid however you want. Do some pencil sketches on paper first to get an idea of what you might like. Then go for it.
• Let the icing dry thoroughly for at least 24 hours. Fill with treats of your choosing, tie with a ribbon and present.

BACON, EGG AND CHEESE BREAD BOXES

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F.
• Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
• Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes.
• Meanwhile, heat a large non-stick skillet over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer the bacon onto a paper-towel lined plate. Reserve the bacon fat in the skillet and adjust the heat to low. Whisk the milk and eggs with a large pinch of salt and pepper and add to the skillet. Continue stirring the eggs, scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes.
• Divide the hot eggs between the 4 boxes and top with the remaining cheese. Return to the oven and bake until the cheese is melts, about 5 minutes. Top with the crispy bacon and serve hot with hot sauce and additional salt and pepper.

PIGGY ROLLS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
• For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart.
• Beat together the milk, egg and salt in a small bowl.
• Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears.
• Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature.