Rainbow Cake in a Jar. I’ve always had a penchant for sunshine in a jar.
Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls.
Cornbread. Mini Fruit Pies. I love pie.
I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies!
I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pumpkin bread pudding. Here is a recipe that every single person should have in their arsenal, and I couldn’t be happier that it is now in mine.
After a week of flan that never set and floppy, leaky quiche crusts, there are no words for the serenity brought on by a recipe with TWO steps. Heck, the entire set of instructions tops out around 50 words. It was so easy that despite being at my wit’s end after Tuesday night’s fiasco, I made it anyway. Burrowing our spoons into still warm, bourbon-spiked (like I could resist) sweet fall comfort was heavenly, and as I chewed on those buttery bread cubes and pondered the ginger’s edginess, memories of cooking failures fell away, and there was just this, a blissful and eerily wholesome calm. There is utter genius is combining two of life’s great pleasures, baked French toast and pumpkin pie, into something you could as easily eat for dessert as a decadent brunch side dish.
Pumpkin Bread Pudding Adapted from Gourmet Magazine, October 2007.