Last night I got to share some cute ideas with a super fun bunch of ladies, all having to do with jars! It was fun to talk about my one of my obsessions with some fellow crafters. So, here is a quick takeaway from the night. You can bake and freeze these little gems! They are very sturdy and made for high temps, so bake away! They can also go from freezer to oven. If you premake a pie or some other concoction and then freeze instead of bake it, you can just pull out the number of jars you need, put them on a baking sheet, and bake those goodies. If you are worried about cracking, put them in the cold oven and turn it on to preheat. I don't know that it really makes a difference, but it might make you feel better! :)
So far, I have just been able to take any regular recipe and portion it into the jars and bake as usual. The only thing that might change is the length of cooking time, which might vary depending on what size jar you use, so keep a closer eye than usual until you have had a trial run of your recipe. Here is one of my faves, the cheesecake we had last night. It's one I combined from several different recipes and tinkered with until I was happy.
So far, I have just been able to take any regular recipe and portion it into the jars and bake as usual. The only thing that might change is the length of cooking time, which might vary depending on what size jar you use, so keep a closer eye than usual until you have had a trial run of your recipe. Here is one of my faves, the cheesecake we had last night. It's one I combined from several different recipes and tinkered with until I was happy.
Cheesecake in a Jar
2 cups cookie crumbs (I use Biscoff, available on amazon.com)
1/4 c brown sugar
1stick butter, melted
4 8 oz packages cream cheese, softened
1 1/2 c sugar
4 eggs, room temp
1 c sour cream
1 T vanilla
Zest of 2 lemons
Juice of 2 lemons
Preheat oven to 350 F
Mix first 3 ingredients-place 1 T in each of 24 jelly jars ( the 4 oz kind) and pat down.
In large bowl mix cream cheese and sugar until well blended. Add eggs, one at a time. Add lemon zest, juice, sour cream, and vanilla, and mix until blended.
Using a large scoop, fill each jelly jar with about 1/3 cup filling, or up to bottom line. Place jars in large roasting pan or two cake pans and add hot water halfway up the outside of the jars. Bake for about 30 minutes.
I found this recipe HERE on idearoom.net. But I tweaked it a little. So you can go with the original one in the post, or my version, which is a little spicier.
Tami's Pumpkin Sugar Scrub
- 2 cups Brown Sugar
- 1/2 cup White Sugar (or Raw Sugar)
- 2 teaspoon Cinnamon
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Nutmeg
- 1 teaspoon Ginger
- 1/3 cup Coconut Oil
Mix ingredients well in medium bowl. If a little dry, add coconut oil until desired consistency. Put in airtight container. This should keep in the refrigerator for a couple of months.
Another fun thing to put in a jar, this yummy snack-pumpkin payday mix! Take a bag of candy corn, a bag of indian corn, a bag of pumpkins, and a jar of honey roasted peanuts and mix them all together. It tastes like a Payday! Seriously. And it looks super cute in a jar. But what doesn't, really?
Enjoy!
