Strawberry-Rhubarb Cheesecake in a Jar. Desserts in jars are all the rage these days, from baked cakes to panna cotta and other sweets you eat with a spoon.
I admit I’m a sucker for sweets served in wide-mouthed shallow Mason jars, and I finally gave in and bought a bunch just to make strawberry-rhubarb cheesecakes in. (What better use of those brand new stalks of rhubarb just coming out of the ground?) These make me want to have a big ol’ Martha-style backyard picnic, perhaps in my farmhouse in Maine, on an old, long, rustic dining table set out in a picturesque field. I may have to settle for my couch. These are also, by the way, fantastic for lunch boxes. Chocolate Pudding Cake in a Jar. Pudding cake is cake unlike any other – as it bakes, it creates a rich puddingy sauce underneath the batter, which bakes up all soft and cakey on top.
You eat it in a bowl, with a spoon, which makes it a perfect candidate for baking in little glass jars. Cakes baked in jars are all the rage right now, but I find it awkward to eat plain old cake from a jar. When it’s pudding cake it makes perfect sense, and takes all the mess out of serving it up. Everyone gets their own, with the same amount of sauciness.
{Cupcake Basics} How to Frost Cupcakes. One topic that I often receive questions on, is how to decorate cupcakes. I’ve been wanting to post on this topic for some time, but wanted to do a nice complete post, something that would be a nice reference for you to come back to. I hope this post will be a good resource for you. I remember when I first started decorating cupcakes I too was very interested in (and intimidated by) creating a beautiful swirl on cupcakes. After doing it only a few time I found that filling a piping bag and adding a nice swirl of frosting on cupcakes is actually much easier and quicker than spreading frosting! A few tips to get you started…