I've made infused olive oils before--if you have a slow cooker, it works well to gently heat the oil without scorching it or any of the flavoring ingredients. I make a big batch of one flavor & then decant it into bottles with fresh sprigs/cloves of the flavoring ingredient to make it look pretty. I've also made giant batches of granola & bagged them festively. That went over way better than I expected, actually. I do a cookie exchange every year, so by the time I'm done with that, I don't bake anything else (we might be a tiiiiny bit competitive but we tell ourselves that at least we're all together & not out scaring the more laid-back bakers) so I've got nothing for you there. Good luck!