Rainbow Cake in a Jar at Family Kitchen. 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. Of course, you don’t have to do anything special with your cake-in-a-jar. There’s something lively & different about serving personal-sized batched of cake in glass mason jars. Rainbow Cake in Jar Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls. Cheesecake Stuffed Strawberries. What? Yes! Um... ok. Why didn't I think of this?!?!?!
Of course you can hollow out a strawberry and stuff it full of cheesecake. Of course you can!!! And just in time for Valentine's Day... perfect excuse to make them! Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife.... I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in.
Oh man.... these are so cute. So...... 10 Rich Recipes for National Cheesecake Day. Cheesecake Filled Chocolate Easter Eggs. It's hard to believe Easter is just around the corner. This year is going too fast for me to keep up! I swear it felt like yesterday that I was laughing at how quickly the Easter displays went up to replace the Christmas stuff at the beginning of the year, it has managed to creep up on me. My days are getting busier and busier, so I am easily drawn to the simpler, quicker desserts that I can pull together at the last minute.
This recipe could not be any easier; there's no baking involved and it takes hardly any time to create these cute Cheesecake-Filled Chocolate Easter Eggs with a 'yolk' made of passionfruit sauce. I took it as a compliment when Lisa (who hates eating eggs) said that these looked so much like real eggs that she was a little creeped out by them. The texture of the chilled cheesecake and the passionfruit sauce looks just right, making it a great filling for some regular hollow chocolate easter egg shells that I cut the tops off. Peanut Butter & Chocolate Cake. While I'm away in California, I've decided to detox from the internet. I've spent a lot of time writing up posts for the eight weeks I'm away.
I left it late in all the chaos so there were several nights where I found myself eating peanut butter off a teaspoon at 3am while staring at my laptop, desperately willing the posts into existence. I often feel that normal recipe posts I schedule somehow lose their heart and end up a bit flat. So instead of trying to recreate my normal posting (as I did for my finals, for instance), I thought I would try something a bit different.
Enter the Foundations series. I know it's not exactly a novel idea in the blog world and there are lots of great guides out there. There will also be two 'Best of...' posts focusing on some favourite summer ingredients. I really hope you enjoy the posts I've organized, I've put a lot of effort into them. For today, however, I have cake. I've been waiting for Joy the Baker's book to arrive for ages. Anyway. Tres Leches Cake Recipe. Breakfast for Dessert: Boiled Custard Eggs, Shortbread Soldiers and Coffee on a Stick. Today I'm serving breakfast for dessert... or is it dessert for breakfast? My play on boiled eggs and soldiers is a sweet combo of boiled vanilla custard and mango puree poured into sterilized egg shells.
Like the original savory toast version, the shortbread soldiers are used for dipping into the faux yolk. Morning coffee has been made extra sweet in the form of a lollipop. It can be enjoyed as is or you can use it in a brewed cup to stir in strength and sweetness. The custard eggs make a nice special occasion dessert, and they'd be really cute for the Easter table. The original idea for these eggshell desserts was found at The British Larder (they use panna cotta), but it appears that Martha Stewart has a version too!
The coffee lollipops will probably be made bi-monthly at our house. Boiled Custard Eggs and Shortbread Soldiers Prepare the egg shells: 8 Jumbo Eggs or 10 Large eggs Preheat the oven to 200 degrees F. Crack the eggs by tapping them with a spoon on the most pointed end.