In a Jar

Sweet & Savory Christmas Gift Idea // Compound Butter

36 · Dec 18, 2013 · 6 Comments

I love the long seated tradition of entering the kitchen at this time of year to create all kinds of goodies to share with family and friends. I also LOVE receiving these gifts every year. You can always feel the love that goes into each and every recipe that is shared. One thing I DON'T love is how frantic and hurried the season has become. Sometimes we just don't have time to bake for days and days in order to put together these treasured gift plates.

Another issue I have have… Sometimes, we get sugar overload with all of these scrumptious goodies. For the last several years, I have tried to find some savory goodies along with the sweet to give as holiday neighbor gifts. This year, my favorite sweet & savory gift for the season is compound butter. What is compound butter you ask? Well, it is butter combined with any of a number of tasty additions that can be used in various different ways in the kitchen. I am particularly fond of any type of berry butter, the ever popular honey butter and the luscious roasted garlic butter. All of these can be used on breads, French toast, crêpes, pancakes, used in sauces and even used to enhance many types of meats. I decided this year, that I am going to give little gift baskets with some homemade compound butter along with some bread…

Don't you worry, these butters are a snap to make AND you can even use store bought bread if you aren't the baking type. I am going to give you three quick butter recipes along with the fabulous printable that you can use to label your jars and your gift container if you like.

Berry Butter Ingredients

4 sticks of softened unsalted butter

1 jar of Smucker's Orchard's Finest preserves (you can use any kind you like, for this one I used cranberry raspberry preserves)

1 tablespoon honey

1/4 teaspoon citric acid

Berry Butter Directions

In the bowl of an electric mixer, add your softened, room temperature butter, the Orchard's Finest preserves, honey & citric acid. Why do I use citric acid? I like to add a bit of a tart kick to the butter without adding the liquid from the lemon. The liquid can cause issues with the consistency and I have found that citric acid is a perfect solution. You can get the hit of tart flavor without the consistency issues. I found citric acid at my local market in the canning section. If you can't find it, you can always order it online. I LOVE it and use it in all kinds of recipes.

Once you have all your ingredients in your mixer, turn your mixer on high and whip the butter for several minutes. Once it has whipped well and is nice and fluffy, take your mixture and add it to your sterilized 4 ounce Ball jars. Fill to the top and place the lid on tight. Store in the refrigerator until ready to serve. This recipe also can be stored in the freezer really well.

Honey Butter Ingredients

4 sticks of softened unsalted butter

1 cup honey

Honey Butter Directions

In the bowl of an electric mixer, place softened room temperature butter and honey. Whip on high for several minutes until light and fluffy. Once finished, carefully spoon into sterilized 4 ounce ball jars and replace the lid. Store in the refrigerator until ready to use. This butter also freezes well.

Roasted Garlic Butter

I have a fabulous recipe for Roasted Garlic Butter over at WhipperBerry that you should check out. I also, show you how to roast your own garlic and everything!

Savory & Sweet Christmas Gift

Now this is where it gets fun… I LOVE packaging! To me the way you dress-up a gift is just as important as the gift. Now, I used my favorite 4 ounce Ball jars for the butter on purpose. With these jars I can create a lovely FREE printable label for everyone to use.

Aren't they fun?! Now… I have created a couple of different ways to use these free printable labels.

Silhouette Print & Cut Users

If you are a Silhouette User, you can download the Silhouette Studio file, print them with your printer and cut out with your CAMEO or Portrait. I used the Printable Gold Foil for mine, but you could use anything that you want. Card stock, printable sticker paper or even printable kraft paper. Use whatever you feel comfortable with. Click HERE to download the Silhouette Studio Label file.

Printable Users

Now, if you would like to print and cut your labels on your own… No worries, I have you covered too! Click HERE to download the free PDF for you to use for your special gift. Just print as many sheets as you would like on whatever paper you would like, cut out the labels and affix them to your jars and gift container.

Gift Container

I found my container at Target in their seasonal decor section. I would love to link to it, but I can't seem to find it on their web site. You'll just have to look at your local store. You can also use any type of container that will fit your butter selection and the bread your choose. You could use an inexpensive gift bag and it would look fabulous!!

All in all, I am in LOVE with this gift idea and I hope that it sparks some creativity for your holiday gift giving this year. You know… not all homemade holiday gifts have to be sweet! I know some of us would love some savory treats as well!

Triple Chocolate Deep Dish Brownies

3 · Jul 2, 2013 · 8 Comments

Hello Whipperberry friends, it's me Jo-Anna from A Pretty Life in the Suburbs!

I'm so happy to be over here at Whipperberry again (I'm still pinching myself)! I hope you enjoyed my last recipe, and I'm hoping you're going to love this one too! I know we did.

Today I'm sharing a recipe for Triple Chocolate Deep Dish Brownies with Ice Cream. Now just take a moment to absorb that…say it out loud…Triple Chocolate Deep Dish Brownies. Mmmmmm! Oh yes, I went there. You should too.

And I won't even tell you that these brownies are gluten free. They're so good you won't even realize there's no flour in them. But don't let the gluten free thing scare you either…this recipe is versatile…just use all purpose flour instead if you wish.

These are seriously delicious. Gooey, warm, chocolatey and rich.

You must, I repeat you must, eat these brownies warm with ice cream. A treat of epic proportions! 😉 And perfect for guests, special occasions or just the occasion of every day. I mean really, do we need a reason to eat brownies?!

4 oz of dark chocolate 1/2 cup butter 1/2 cup almond flour (or all purpose flour if you don't wish to use almond flour) 1/4 cup cocoa powder 1/2 tsp baking powder 2 eggs 1 cup brown sugar 2 tsp vanilla 1/2 cup chocolate chips (semi-sweet) vanilla ice cream

Preheat your oven to 350 degrees.
Melt the dark chocolate and butter over indirect heat. To do this, I put a heat-proof bowl over a saucepan of simmering water, and stir it constantly until it is melted and smooth. Then remove from heat, and cool slightly. Set aside.
In a separate bowl, whisk together the almond flour, cocoa, and baking powder. Set aside.
Once the melted chocolate mix is cooled slightly, add the eggs, sugar and vanilla. Mix thoroughly.
Then stir in flour mix. Mix well.
Stir in the chocolate chips.
Pour the brownie batter, evenly between 6 – 125 mL Mason Jars.
Bake for 25-30 minutes.
Let them cool slightly before serving, then add a scoop of vanilla ice cream and enjoy!

Tips!

If you make these brownies ahead of time, just reheat them in the oven at 200 degrees for about 15 minutes, or stick them in the microwave for a few seconds to heat them up.

Seriously. Look at that bite.

Dig in friends, dig in.

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Come on by and check out some of my other Summer Inspired Posts! I'd love to have you over!

Mason Jar Lanterns | Chocolate Chocolate Chip Ice Cream Sandwiches | Shirley Temple Popsicles

Or connect with me here: Facebook | Twitter | Pinterest | Instagram

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Thank you so much for reading, and have a delicious day!

Black Cherry Jell-o Cake

5 · Mar 27, 2013 · 16 Comments

Black Cherry Jell-o Cake in a Jar // This is a repost of a jell-o cake recipe that I shared back in 2011 and has been lost and forgotten about, so I thought I would share it again. It is one of my favorite recipes and it's one that could be shared over and over again!

This cake, my friends encompasses several of my loves in life all into one perfect little bite. I was known in high school for being a connoisseur of all things black cherry. Black cherry soda, black cherry ice cream, you name it to this day I LOVE it. Other loves; Jell-o, white chocolate, white cake & and luscious whipped cream. Generally you think of all of these ingredients and they don’t normal play nice with each other, but I’m hear to tell you they DO!!

Have you heard of a Jell-o cake or a poke cake? This is a fun summer treat where you bake a white or vanilla cake, poke holes in it with a toothpick and pour liquid Jell-o slowly into the cake. It’s generally made with strawberry Jell-o and then topped with whipped cream or Cool Whip and it’s super yummy. What I’ve done it incorporated a few new twists on the classic to make something heavenly, here’s what you will need…

Black Cherry Jell-o Cake Recipe with Whipped Cream Topping

Jell-o Cake:

1 box of white or vanilla cake mix

1 small box of Black Cherry Jell-o

Whipped Cream Topping:

1 small box of instant white chocolate pudding mix

1 cup of milk

1 container of Cool Whip

Prepare according to package directions and bake in one of the following methods, 9×13 pan, cupcakes or cupcakes in a jar. I would steer clear of a layered cake application, because after you add the jell-o this cake is super moist.

Personally, I have fallen in love with the cupcake in a jar! I’ve seen a lot of people baking cupcakes, cutting them up and then adding them to a jar and then topping with frosting. Did you know that you could bake the cake directly in the jar?

I use the 4 oz. wide mouth jars and I fill the jar up a little over half way to prevent the cake spilling over and causing a big mess. I also baked the cake a little longer that the normal cupcake time because it is a little bigger than your standard cupcake. I baked it for a solid 30 minutes.

For the Jell-O, boil one cup of water and dissolve jell-o in water, stirring mixture for 2 minutes until completely dissolved. Add one cup of cold water.

With a fork or a toothpick poke holes into cooled caked and gently pour jell-o mixture over the cake. Refrigerate for at least three hours.

Mix instant pudding with milk until completely smooth {I used my trusty Magic Bullet, yes I have one of those things} and then combine with Cool Whip. Place in piping bag and pipe onto cupcakes or frost your cake with the luscious mixture.

Pineapple Surprise Cake // Recipe

11 · Jan 16, 2013 · 17 Comments

Pineapple Suprise Cake // Who's ready for a trip to the tropics? Not that I'm complaining about the cold weather… I'm actually kind of liking it. I'm a winter girl at hear, however… I also, love to escape to the tropics every once in a while. I have a few recipes that can definatley help with that. One of them is one of my husband's favorites… A tropcial Pineapple Surprise Cake. It's actually Pineapple Upside Down Cake that I of course had to create a "in a jar" version.

I played around a bit, added a couple of ingredients and left it right-side up. I know… SHOCKER! Adding it to the JAR genre makes for a fun presentation.

Pineapple Surprise Cake Recipe

Ingredients:

1/4 cup butter
1 cup brown sugar
6 slices pineapple
6 maraschino cherries without stems
1 1/3 cup AP flour
1 cup sugar
1 cup sweetened coconut (3/4 cup for the cake and 1/4 cup for garnish)
1/3 cup Crisco
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons of vanilla extract
3/4 cup heavy cream
1 egg

Directions:

Turn on oven to 350 degrees and prepare the jars. You will need 6 clean jars. Spray each jar with cooking spray and set aside while you make the cake batter.

Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add coconut and mix for a few seconds in order for the coconut to be covered with the flour mixture. Add the Crisco and mix for 30 seconds. Add vanilla, cream, and the egg and mix on high for 2 minutes.

Add a pat of butter to the jars and place in the oven. Once the butter is melted add a tablespoon of brown sugar to the jar and mix with the butter.

Add a ring of pineapple and a cherry to the bottom of the jar and then fill the jar half way with cake batter.

Place the jars on a cookie sheet and place in the oven. Bake for 30-35 minutes at 350 degrees or until the top of the cake is slightly brown. Remove from the oven and let cool. Now you can make the coconut whipped cream to top off the surprise cake!!

Coconut Whipped Cream Recipe

2 cups heavy whipping cream
2 teaspoons coconut extract
1/4 cup powdered sugar

Pour cream into a chilled mixing bowl and mix on high for 1 minute. Add coconut extract and slowly add powdered sugar while the mixer is on low. Return the mixer to high until the cream becomes stiff. Keep a close eye on it. If it is over beaten it will become butter.

Prepare your Jars for Presentation

One of the things that makes desserts in jars so appealing is how you can decorate the jar for your guests. For this cake, I just tied a yellow jute ribbon around the jar to dress it up a bit. Then pipe the whipped cream on top with a star tip to give it a little pizzazz.

Ahead of time, toast up the 1/4 cup of the sweetened coconut in the oven under the broiler. Keep a close eye on it, it only takes a few minutes. Let cool. When you are ready to serve your cake sprinkle the coconut on top and place a cherry on top and voila, you have a lovely tropical treat to drive away the frozen winter (for a little bit at least!)