Perfect to send to your loved one overseas
Rainbow Cake in Jar
1 box white cake mix made according to package instructions
Neon food coloring in pink, yellow, green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!
1 box white cake mix made according to package instructions
Neon food coloring in pink, yellow, green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!
Brownies In a Jar
Yield: 4-6 servings
Prep Time: 10 min
Cook Time: 30 min
Ingredients:
Butter, for greasing jars
Your favorite brownie mix, homemade or a boxed mix
Directions:Preheat the oven to 350ºF.
Thoroughly grease the inside of four clean canning jars with butter. Set aside.
Prepare the brownie batter per your recipe's instructions.
Pour the batter into each of the greased jars, filling them one-fourth full. Tap the jars lightly on the counter to release any air bubbles. Place the filled jars on a cookie sheet, arranged so that they are not touching each other.
Bake the jars for 40 to 45 minutes, or until a toothpick inserted comes out clean.
Mason Jar Peach Cobbler
Ingredients
Cut drained peaches in large bite size chunks and set aside.
Mix dry ingredients with milk till smooth. Spoon 1/3 cup batter into each jar. Evenly divide any left over batter among the jars till all the batter is used. Spoon 1/4 cup of peaches on top of batter.
Bake jars 25 minutes or until tops are slightly brown. Dust with cinnamon sugar mixture is desired. Screw lids and seals on immediately after removing from oven for self sealing jars but be careful, they’re HOT!
Sealed items can be stored at room temperature or in the refrigerator. Jars can be kept for several days up to a week. Use common sense: do not eat if item’s color has changed or there are any visible signs of mold.
Makes approximately 12 half pint jar servings.
Tips for Baking in JarsVirtually anything can be baked and sealed in a jar. The trick is to fill the jar 1/3 of the way for any rising breads or cakes to allow enough head room for baking. Carefully screw lids with seals onto the warm jars. As the lidded jar cools the lids will self seal. Remove the lids and seals to heat either in the microwave or oven.
- 2 cans sliced peaches drained
- 1 cup sugar
- 1 1/2 cups self rising flour
- 1 tsp cinnamon
- 8 tbs butter
- 1/1/2 cups milk
Cut drained peaches in large bite size chunks and set aside.
Mix dry ingredients with milk till smooth. Spoon 1/3 cup batter into each jar. Evenly divide any left over batter among the jars till all the batter is used. Spoon 1/4 cup of peaches on top of batter.
Bake jars 25 minutes or until tops are slightly brown. Dust with cinnamon sugar mixture is desired. Screw lids and seals on immediately after removing from oven for self sealing jars but be careful, they’re HOT!
Sealed items can be stored at room temperature or in the refrigerator. Jars can be kept for several days up to a week. Use common sense: do not eat if item’s color has changed or there are any visible signs of mold.
Makes approximately 12 half pint jar servings.
Tips for Baking in JarsVirtually anything can be baked and sealed in a jar. The trick is to fill the jar 1/3 of the way for any rising breads or cakes to allow enough head room for baking. Carefully screw lids with seals onto the warm jars. As the lidded jar cools the lids will self seal. Remove the lids and seals to heat either in the microwave or oven.
Banana Nut Bread Baked in a Jar
Ingredients
- 2/3 cup shortening
- 2 2/3 cups white sugar
- 4 eggs
- 2 cups mashed bananas
- 2/3 cup water
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2/3 cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
- Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
- Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
- As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
s’mores cake in a jar
makes 4 16-ounce mason jar cakes
for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
pinch of salt
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. I began by adding a tablespoon to each, and repeating until graham crumbs were gone. They don’t need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver.
for cake: (from peanut butter hot fudge cupcakes)
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
for topping:
1 bag of large marshmallows
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars. Again – don’t worry if it is perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.
Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, I pressed down as many as I could, about 4-5 each. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.
Notes
*The recipe looks really long, but it is actually really easy! *When you put the marshmallows on top and broil, they may sink down below the edges of the chocolate cake. This is normal. The cake it still more than halfway to the top. *These are pretty rich and sweet, and make a really great dessert for two people to share with two spoons… but can still be eaten by one. *You can use other sizes of jars, just use your eye to decided how much batter to use, never going over half way. If you have too much batter, just make a few cupcakes.
for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
pinch of salt
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. I began by adding a tablespoon to each, and repeating until graham crumbs were gone. They don’t need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver.
for cake: (from peanut butter hot fudge cupcakes)
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
for topping:
1 bag of large marshmallows
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars. Again – don’t worry if it is perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.
Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, I pressed down as many as I could, about 4-5 each. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.
Notes
*The recipe looks really long, but it is actually really easy! *When you put the marshmallows on top and broil, they may sink down below the edges of the chocolate cake. This is normal. The cake it still more than halfway to the top. *These are pretty rich and sweet, and make a really great dessert for two people to share with two spoons… but can still be eaten by one. *You can use other sizes of jars, just use your eye to decided how much batter to use, never going over half way. If you have too much batter, just make a few cupcakes.
Gingerbread Baked In a Jar (Christmas time packages)
2 1/4 cups Flour -- all purpose
3/4 cup Sugar
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 teaspoon Salt
2 teaspoons Ginger
1 teaspoon chrystalized ginger -- finely minced
1 teaspoon Cinnamon
1/2 teaspoon Cloves
3/4 cup Margarine -- softened
3/4 cup Water
1/2 cup Molasses
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Pour batter into pan or divide equally among the 5 jars. PAN METHOD. Bake in preheated 350~ oven for 30-40 minutes or until cake tester inserted in center comes out clean. DON'T over-bake! Cool slightly on wire rack. Serve warm with lemon sauce. JAR METHOD. Bake in preheated 325~ oven for 30-35 minutes or until cake tester inserted in center comes out clean.
3/4 cup Sugar
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 teaspoon Salt
2 teaspoons Ginger
1 teaspoon chrystalized ginger -- finely minced
1 teaspoon Cinnamon
1/2 teaspoon Cloves
3/4 cup Margarine -- softened
3/4 cup Water
1/2 cup Molasses
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Pour batter into pan or divide equally among the 5 jars. PAN METHOD. Bake in preheated 350~ oven for 30-40 minutes or until cake tester inserted in center comes out clean. DON'T over-bake! Cool slightly on wire rack. Serve warm with lemon sauce. JAR METHOD. Bake in preheated 325~ oven for 30-35 minutes or until cake tester inserted in center comes out clean.
Pumpkin Cake in a Jar (Halloween Packages)
Serves:8 jars
Prep Time:20 Min
Cook Time:45 Min
Ingredients2/3 cvegetable shortening2 2/3 csugar4eggs2 ccanned pumpkin2/3 cwater3 1/2 call-purpose flour1/2 tspbaking powder1 1/2 tspsalt1 tspeach ground cloves, allspice, and cinnamon2 tspbaking soda1 cchopped walnuts
Directions1 Preheat the oven to 325 degrees F. Grease 8 wide-mouth pint jars.2 Cream the shortening and sugar together; beat in eggs, pumpkin, and water. Set aside.3 Sift the flour, baking powder, salt, spices, and baking soda together; add to pumpkin mixture and stir well. Stir in nuts. Pour into jars, filling 1/2 full.4 Bake jars set upright on a baking sheet for about 45 minutes or until done.
Remove from oven. While still warm, place waxed paper on top of each cake and place lid on jar. Cakes will slide out easily when they have cooled.
Prep Time:20 Min
Cook Time:45 Min
Ingredients2/3 cvegetable shortening2 2/3 csugar4eggs2 ccanned pumpkin2/3 cwater3 1/2 call-purpose flour1/2 tspbaking powder1 1/2 tspsalt1 tspeach ground cloves, allspice, and cinnamon2 tspbaking soda1 cchopped walnuts
Directions1 Preheat the oven to 325 degrees F. Grease 8 wide-mouth pint jars.2 Cream the shortening and sugar together; beat in eggs, pumpkin, and water. Set aside.3 Sift the flour, baking powder, salt, spices, and baking soda together; add to pumpkin mixture and stir well. Stir in nuts. Pour into jars, filling 1/2 full.4 Bake jars set upright on a baking sheet for about 45 minutes or until done.
Remove from oven. While still warm, place waxed paper on top of each cake and place lid on jar. Cakes will slide out easily when they have cooled.
Halloween Cake In A Jar
Just get a box of white cake mix and make the mix with the instructions on the back of the box
then add food coloring to make the cake mix orange
fill a little less then half way in the jar
bake for 30 min
or until done (make sure u put the lid on right after it comes out of the oven)
take a maker and make a face on the jar
then add food coloring to make the cake mix orange
fill a little less then half way in the jar
bake for 30 min
or until done (make sure u put the lid on right after it comes out of the oven)
take a maker and make a face on the jar
PINK LEMONADE CUPCAKES in a JAR
Pink Lemonade with Lemon Curd Filling Cake in a Jar
What you’ll need: Makes 6 individual servings
1 box of white cake mix {+ ingredients to make cake}
1 tablespoon pink lemonade mix {I used Crystal Light}
6 tablespoons lemon curd – divided
zest of 2 lemons – divided
8 ounces whipped topping
What to do:
1. Preheat oven to 350 degrees. Spray 6 – 8 ounce mason jars with cooking spray and place them into a deep sided baking dish.
2. Into your mixer add ingredients per cake box instructions, plus the pink lemonade mix. Mix well to combine.
3. Pour approximately 1/4 cup of batter into each mason jar. Top with 1 tablespoon of lemon curd. Top with additional 1/2 cup of batter. And a sprinkle of lemon zest to each.
4. Bake for approximately 25-30 minutes OR until it passes the toothpick test.
5. After removing from oven, allow cakes to cool completely. Once cooled, top with whipped topping and lemon zest.
What you’ll need: Makes 6 individual servings
1 box of white cake mix {+ ingredients to make cake}
1 tablespoon pink lemonade mix {I used Crystal Light}
6 tablespoons lemon curd – divided
zest of 2 lemons – divided
8 ounces whipped topping
What to do:
1. Preheat oven to 350 degrees. Spray 6 – 8 ounce mason jars with cooking spray and place them into a deep sided baking dish.
2. Into your mixer add ingredients per cake box instructions, plus the pink lemonade mix. Mix well to combine.
3. Pour approximately 1/4 cup of batter into each mason jar. Top with 1 tablespoon of lemon curd. Top with additional 1/2 cup of batter. And a sprinkle of lemon zest to each.
4. Bake for approximately 25-30 minutes OR until it passes the toothpick test.
5. After removing from oven, allow cakes to cool completely. Once cooled, top with whipped topping and lemon zest.
Monkey Bread in a Jar!
Monkey Bread {baked in 8 ounce mason jars} Makes 4 servings
What you’ll need:
10 refrigerated biscuits – cut into quarters
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
What to do:
1. Preheat oven to 350 degrees. Spray mason jars with cooking spray and place them into a deep sided baking tray.
2. Into a bowl, add: sugars, and cinnamon. Whisk together to combine. Place cut biscuits pieces into sugar mixture. Toss to combine and coat well.
3. Evenly distribute coated biscuit pieces between the jars. Adding a little extra of the sugar mixture as you go. Fill only 3/4 of the way up the jar {to allow for bread to rise and not overflow}
4. Bake for approximately 10-15 minutes until monkey bread has risen and is golden and bubbly. Allow jars to cool slightly prior to serving.
What you’ll need:
10 refrigerated biscuits – cut into quarters
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
What to do:
1. Preheat oven to 350 degrees. Spray mason jars with cooking spray and place them into a deep sided baking tray.
2. Into a bowl, add: sugars, and cinnamon. Whisk together to combine. Place cut biscuits pieces into sugar mixture. Toss to combine and coat well.
3. Evenly distribute coated biscuit pieces between the jars. Adding a little extra of the sugar mixture as you go. Fill only 3/4 of the way up the jar {to allow for bread to rise and not overflow}
4. Bake for approximately 10-15 minutes until monkey bread has risen and is golden and bubbly. Allow jars to cool slightly prior to serving.
Dinner Rolls Baked in a Jar (Thanksgiving packages)
Recipe: Whole-Wheat Buttermilk Rolls
(Baked in a jar.)
Yields: 12 dinner rolls
2. Meanwhile, combine whole wheat flour, chopped rosemary and salt in the bowl of a stand mixer fitted with the dough hook. Make a well in the center.
3. Whisk yeast mixture with a fork until dissolved. Add buttermilk; stir in egg. Pour into the flour well.
4. With the mixer on low, combine flour and liquid until just combined. Turn off mixer and allow to sit for 10 minutes for the wheat to absorb the liquid.
5. Scrape down the sides of the mixer. With the mixer on low, add butter, one tablespoon at a time, until it is all absorbed.
6. Knead dough on low for five minutes, scraping down the mixer as needed. Dough will come together to be a smooth, elastic mass. It will be sticky, but do not add more flour.
7. Grease a medium bowl with olive oil and place bread dough in the bottom. Cover loosely with plastic wrap or a tea towel and allow to rise in a warm place for 1 hour.
8. Place your jam jars on a cookie sheet and prepare by oiling generously with olive oil and sprinkling the bottoms with cornmeal.
9. Turn dough onto a oiled counter and divide into ten or twelve pieces. Shape dough into round balls, as demonstrated in the short video, and place into prepared jam jars. Cover with a clean towel and allow to rise for one hour.
10. Preheat oven to 400°F. Brush the tops of the rolls with melted butter and snip tops with scissors. Place rosemary sprig in the center of the snipped area and sprinkle tops with sea salt.
11. Place in a hot oven and bake for 22 minutes. Remove from oven and allow to cool slightly. Serve warm.
(Baked in a jar.)
Yields: 12 dinner rolls
- 1 Tablespoon active dry yeast
- 1 Tablespoon whole cane sugar
- 3 Tablespoons warm water
- 1 cup buttermilk, room temperature
- 1 large egg
- 2 1/2 cups organic stone ground whole wheat bread flour
- 1 teaspoon sea salt
- 1 teaspoon chopped rosemary, plus more for garnish
- 6 Tablespoons unsalted butter, room temperature
- 12 Bernardin Mason Jam Jars – 125 mL –
2. Meanwhile, combine whole wheat flour, chopped rosemary and salt in the bowl of a stand mixer fitted with the dough hook. Make a well in the center.
3. Whisk yeast mixture with a fork until dissolved. Add buttermilk; stir in egg. Pour into the flour well.
4. With the mixer on low, combine flour and liquid until just combined. Turn off mixer and allow to sit for 10 minutes for the wheat to absorb the liquid.
5. Scrape down the sides of the mixer. With the mixer on low, add butter, one tablespoon at a time, until it is all absorbed.
6. Knead dough on low for five minutes, scraping down the mixer as needed. Dough will come together to be a smooth, elastic mass. It will be sticky, but do not add more flour.
7. Grease a medium bowl with olive oil and place bread dough in the bottom. Cover loosely with plastic wrap or a tea towel and allow to rise in a warm place for 1 hour.
8. Place your jam jars on a cookie sheet and prepare by oiling generously with olive oil and sprinkling the bottoms with cornmeal.
9. Turn dough onto a oiled counter and divide into ten or twelve pieces. Shape dough into round balls, as demonstrated in the short video, and place into prepared jam jars. Cover with a clean towel and allow to rise for one hour.
10. Preheat oven to 400°F. Brush the tops of the rolls with melted butter and snip tops with scissors. Place rosemary sprig in the center of the snipped area and sprinkle tops with sea salt.
11. Place in a hot oven and bake for 22 minutes. Remove from oven and allow to cool slightly. Serve warm.
pie in a jar
Step One: Get the right ‘wide mouth jars’Making pie in a jar is simple with the right canning jars. If you don’t want to have pie on your face, then skip the super cutie narrow-necked jelly jars and get the still super cute 1/2 pint wide mouth canning jars. You’ll thank me when it’s time to line the jar with dough and when it’s time to plate your pie. Besides, the wide mouth jars make it easier to label for a gift, or eat out of with a fork
Step Two: Press in your pie doughI will not lie to you. Filling these little mason jars with pie dough is not easy. When I had the patience I rolled out a little doily-shaped crust, fit it into the bottom of the jar, and then pressed it in to form the perfect (cough) crust. I also found that taking dough pieces and pressing them into the jar worked well too.
Step Three: Add some pie fillingAre you hankering for some apple pie or do you crave a nice sweet cherry pie? The choice is yours. I have a simple pie filling recipe (below), but I must be honest with you again — I used canned cherry pie filling for the pies in this post
Simple Pie Filling Recipe:
- 4 1/2 cups cherries, berries, or diced fruit
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, divide between the pies
- spices: nutmeg, cinnamon, vanilla, or to taste
Jarring Revelations:
- Only fill the jars to the 3/4 mark. Filling to the brim will make it tricky to top and crimp your pie. Also, the pie might bubble and boil over if over-filled. It happens.
- Add a little flour to the mixture if your fruit is super juicy.
- Top your filling with a little pat of butter. Yum.
Step Four: Create a pretty pie topI hope you kept your mason jar lids handy because the inner ring makes the perfect pie top cutter. Just use a knife to trace the inner ring circle and voila — instant pie top.personalize your pie top by using a small cookie cutter to create a little vent. Once you’ve placed the pie top into the pie jar (it’s tricky I know), go ahead and carefully crimp the pie crust bottom over the top. Put the lids and rings on each jar until you’re ready to bake.
Step Five: Freeze your pies (optional)If you have cold feet or you’re not ready to bake your pies today, then go ahead and freeze them until needed. I keep a few jarred pies in deep freeze in case I need a quick gift, or for when company comes over. Ok, Ok, sometimes I just like a little tiny tart treat too
unforeseen bonus to making pie in a jar is the mason jars protect the pies in the freezer. No more dented pies! Also, the jars make it super simple to stack many pies without ruining the tender crusts — so you can optimize your freezer space and save the room for stocking up on grocery sale items.
One little trick for dealing with slippery mason jars is to wrap each pie jar with a little tin foil to get a better grip. I dropped one the other day and made a little mess. My dog was happy though.
Step Six: Get BakedIt’s time to get bubbly, tarty, flaky, and tasty. Start by removing the lids and rings from each jar (on a cookie sheet) to prevent slipping. Sliding hot jars filled with boiling pie are not safe. Just a safety warning.
Step Seven: Serve or DecorateRemoving the pie from it’s jar can be a tricky situation. I’ve had some good luck by sliding a knife around the inside of the jar and using gravity to remove the treat inside. Eating the pie while it’s still inside the jar is easier, and lots of fun at picnics and when company drops by. For some reason my guests have loved being treated to a single serving pie. It’s a novelty. It’s fun.
If you’re gifting the pie, decorate the lids with pretty paper, jar labels, or add a little bit of ribbon for style. A decorated pie in a jar goes over very well at bake sales and fund raisers — so putting in a little creative decorative effort can make you some money too.
I got this recipe from http://www.squawkfox.com
5 MINUTE CHOCOLATE JAR CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)/ or jar .
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous). ! NOTE: Some seem a little dry, you can cut or add more oil or milk for moister. You can add fruit or nuts, even peanutbutter!
