24 Inexpensive Homemade Gifts That Feel Extra Special

Manchego Twists

Makes: 3 gifts (24 twists in all)
Total time: 25 minutes

• 1 thawed sheet of frozen puff pastry (from a 17.3-ounce box)
• 1 beaten egg
• ½ teaspoon paprika
• ¼ teaspoon kosher salt
• 1¼ cups finely grated Manchego cheese (about 5 ounces)

1. Heat oven to 400 F. Brush the pastry with the egg, and sprinkle with the paprika, salt, and 1 cup of cheese.
2. Cut the pastry into 12 ¾-inch-wide strips, then halve the strips crosswise.
3. Twist the strips and place on a parchment-lined baking sheet, spacing them 1 inch apart. Sprinkle with the remaining ¼ cup of cheese and bake until golden and crisp, 12 to 15 minutes. Keep at room temperature for up to 1 week.
4. Divide the twists among parchment-lined boxes. Wrap with decorative paper or fabric that is cut slightly narrower than the width of each box, leaving the ends open; secure with ribbon.

Bath Bombs

You don't need to spend big for bath bombs, when you can easily DIY at home. The basic recipe calls for:

• 1 cup baking soda
• 1/2 cup citric acid
• 1/2 cup corn starch
• 1/2 cup sea salt or Epsom salt
• 2 tbsp. coconut oil
• 1-2 tbsp. witch hazel

From there, add in your favorite essential oils or ingredients for a beautifully scented bath. (Check out some great bath bomb recipes here!)

DIY Winter Wreaths

Keep their home looking festive long after the holiday season is over with a DIY wreath that has a wintry touch. We’re partial to the sweet herbal wreaths that can adorn their kitchen (and add a much needed touch of flavor to their winter recipes), but any of these winter wreaths will look gorgeous in their space.

Photo Ornaments

Have an excuse to finally print out your favorite vacation or family photos and craft them into a cute adornment for your loved one’s tree. (We have 15 different ideas for photo ornaments to get you started.)

Homemade Mulled-Cider Sachets

Makes: 2 gifts (6 sachets in all)
Total time: 10 minutes

• 12 cinnamon sticks
• 6 pieces star anise
• 1 tablespoon whole allspice berries
• 1 tablespoon whole cloves
• 6 spice bags

Divide the cinnamon, star anise, allspice, and cloves among the bags. Keep at room temperature for up to six months.

1. Divide the sachets between two small boxes lined with decorative foil or paper.
2. Handwrite or download the following instructions on a gift tag or label to include with your gift: "Simmer 1 sachet in 2 quarts apple cider for 15 minutes. Serves 8."
3. Tuck gift tags with instructions into the boxes; wrap with decorative wrapping paper or fabric that is cut to the width of each box, leaving the ends open. Secure each with a ribbon and finish by tying on a cinnamon stick and a star anise piece.

Homemade Sugar Scrub

Exfoliation is key in that dry winter air, and a homemade sugar scrub can help keep their skin looking and feeling soft and moisturized. Bonus: You probably have everything you need in your kitchen cabinet already, as our recipes call for things like sugar, coconut oil, or ground coffee beans.

Monogrammed Journal

Makes: 1 gift
Total time: 15 minutes

• Hardback journal
• Set of alphabet stamps
• Stamp pad
• Rubber band
• Large binder clip
• Acid-free paper
• Ruler
• Pencil
• Adhesive, such as Tombow Mono Permanent Adhesive

1. Use a rubber band to secure three letter stamps together in monogram order. Practice stamping on a piece of scrap paper.
2. Open the journal covers flat on the table. With the clip, clamp all the pages together. Stamp the edges of the stacked pages one side at a time, moving the clip as needed.
3. To make endpapers, fold a piece of acid-free paper in half, lay it inside the existing front cover, and trim to fit. Do the same for the inside back cover.
4. Draw light horizontal (or, for a looser motif, diagonal) lines across the paper. Stamp along the lines and let dry for 15 minutes. Erase the pencil marks.
5. Apply adhesive to the existing endpaper, including the spine. Place the stamped paper on top. Press gently. Repeat for the inside back cover.

Chocolate Nut Bark

Makes: 2 gifts (22 ounces in all)
Total time: 45 minutes

• 12 ounces chopped semisweet chocolate
• 2½ cups mixed nuts

1. Melt the chocolate in a heatproof bowl set over (but not in) a saucepan of gently simmering water, stirring occasionally.
2. Spread the chocolate evenly on a parchment-lined 9-by-13-inch baking pan and sprinkle with the nuts. Refrigerate until firm, about 30 minutes.
3. Break the bark into pieces. Keep at room temperature for up to 1 week.
4. Line two tins with wax paper or food-safe colored tissue. Place the bark inside.

Sugar-Bowl Candles