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Renee Kelly’s HarvestChef Renee Kelly makes neat hand-made gifts.

Scrub recipes:

Sweet Vanilla Sugar Scrub

  • ½ C. Sugar in the Raw
  • ½ C. Brown Sugar
  • 1/3 C. olive oil
  • 2Tbs. Honey
  • ¼ tsp pure vanilla extract
  • ½ tsp vitamin E oil

Coffee Coconut Scrub

  • 1 C. ground coffee
  • 1C. Sugar
  • ½ C. Coconut oil, melted
  • ½ Tbs cinnamon
  • 1Tbs. Vanilla extract


mix together and keep in an air tight container


Fire Place bundle:

  • 2 oz Rosemary- fresh
  • 2 oz Sage- fresh


  1. Wash all herbs and allow to dry on towels
  2. Wrap in a verticle bundle with butchers twine- can get it at Westlakes

Spice blend:

  • ½ C. white peppercorn
  • ½ C. black peppercorn
  • ½ C. pink peppercorn
  • 1 ea star anise
  • 1/8 C. coriander- whole


Toast the spices over medium high heat in a large sautee pan. Allow to cool, grind in a coffee grinder. Package tightly.


Herb oil:

  • 1 qt good olive oil- check out the olive tree-
  • 1 good bunch of rosemary, thyme or sage- washed and dried


  1. Pack a quart mason jar with the herbs
  2. Pour olive oil over the top and seal for 14 days, strain into a pretty jar or give with instructions attached.

Hand Rolled Truffles – (Easier than you think)

  • 1 lb bitter sweet chocolate, chopped
  • 1 oz butter
  • 1/3 C. heavy cream
  • 4 tsp granulated sugar
  • 3 Tbs chocolate liquor
  • 1 C. Cocoa powder for coating the truffles


  1. In a mixing bowl glass preferable add the 10 oz bittersweet chocolate and the butter. Soften in the microwave for 45 seconds on power level 7. Stir.
  2. In a sauce pan heat the heavy cream and granulated sugar until the sugar has dissolved. Make sure it does not boil
  3. Pour the hot cream over the chocolate and butter and let stand for a 2 minutes. Stir until the chocolate is smooth.
  4. Add the chocolate liquor and stir.
  5. Pour on a pan lined with wax paper. Place in refrigerator for 1 hour
  6. Using a double boiler (pot of water with stainless steal mixing bowl on top) Melt the semi sweet chocolate and temp the chocolate to reach 92 degrees Fahrenheit.
  7. Pull the chocolate out of the refrigerator. Using a melon baller, scoop small balls and form with your hands, drop one at a time into the into desired coating (cocoa powder, chopped nuts or coconut) Let dry and serve.