Apple Pie in a Glass Jar
1 cup milk (I used vanilla almond milk, it’s what I had on hand)
1/3 cup vanilla greek yogurt
1/2 large honeycrisp apple, chopped
1 teaspoon vanilla extract
1 tablespoon graham cracker crumbs
1/2 teaspoon cinnamon
2 pinches of nutmeg
pinch of ground cloves
pinch of cardamom
Sprinkle the chopped apples with 1/4 teaspoon cinnamon and a pinch of nutmeg. Microwave (or roast/caramelize) for 60 seconds until apples are soft and sweet.
In a blender, combine milk, yogurt, vanilla, apples, and spices. Blend until smooth. Stir in graham cracker crumbs – they add a nice crunch! Sprinkle with additional cinnamon or all spice.
 
S’mores Cake in a Jar
makes 4 16-ounce mason jar cakes
for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
pinch of salt
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. I began by adding a tablespoon to each, and repeating until graham crumbs were gone. They don’t need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver.
for cake: (from peanut butter hot fudge cupcakes)
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
for topping:
1 bag of large marshmallows
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars. Again – don’t worry if it is perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.
Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, I pressed down as many as I could, about 4-5 each. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.
Mini Mochaccino Puddings
 
Ingredients
  
4 cups milk
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa
1 tablespoon instant espresso powder
1/8 teaspoon salt
8 ounces bittersweet chocolate, broken up
1 tablespoon vanilla extract
1 cup heavy cream
2 tablespoons confectioners’ sugar
ground cinnamon, to garnish

Directions
Whisk milk, sugar, cornstarch, coca, espresso powder and salt in a large saucepan until blended.
Bring to a boil over medium-high heat, stirring often with a whisk and making sure to reach into corners of saucepan.
Boil for 1 minute, whisking until thickened.
Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.
Pour into twelve small espresso cups or other small glasses.
Cover with wax paper; refrigerate at least 1 hour until firm.
When read to serve, beat cream and confectioners’ sugar until very soft peaks form.
Spread over tops of pudding and sprinkle with ground cinnamon.
Caramel Nut Cake in a Jar
Ingredients:2 C. packed brown sugar 2/3 C. white sugar 1 cup butter, softened 4 eggs 2/3 C. milk 1 T. vanilla extract 3 1/2 C. all-purpose flour 1 t. baking powder 2 t. baking soda 1 t. salt 1 C. chopped walnuts 6 straight-sided wide-mouth pint canning jars with lidsDirections:
Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325° F. Dry jars and let them come to room temperature. Grease insides of jar well. 
In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside. 
In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well. Add flour mixture and blend with a large spoon. Gently fold in nuts. 
Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325° F. for 50 minutes or until toothpick inserted deep into center of cake comes out clean. 
Make sure jar rims are clean. (If they’re not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to “ping” as they seal. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed. 
Applesauce Cake in a Jar 
Ingredients:
2 2/3 C. shortening 2 2/3 C. sugar 4 eggs 2 C. applesauce 1/3 C. water 3 1/3 C. all-purpose flour, sifted 1/2 t. baking powder 2 t. baking soda 1 1/2 t. salt 1 t. cinnamon 2 t. cloves 2/3 C. walnuts, chopped (optional) 
Directions:
Cream together the shortening and sugar. Beat in the eggs, one at a time until the mixture is light and fluffy. Add the applesauce & water; set aside.
Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend the dry ingredients into the applesauce mixture. Fold in the nuts. 
Sterilize pint (wide mouth jam/jelly) jars, lids and rings. (keep the lids & rings in the hot water until ready to use). Grease the insides of the jars with shortening, (do not use Pam). Fill jars half full.
Place the jars on a cookie sheet. Preheat oven to 325° F. Bake in preheated oven for about 45 minutes or until pick inserted in the center (deep) of each cake comes out clean. 
Remove jars from the oven one at a time, wipe rim of jar clean; put on a lid and ring. Screw on tightly. Jars will seal as the cakes cool. You’ll hear a “plinking” sound which means that the jars have sealed. If you’re not sure, push down on the lids after the cakes have cooled, the lids should not be lose or it is not sealed.

Note: I am not sure how many jars this will make, I have not tried this recipe and it does not say.
 Cheesecake in a Jar
yield | 4-6 servings depending on size of jars used
Ingredients½ cup plus 2 tablespoons granulated sugarzest of one lemon2 packages cream cheese, 8 oz each; room temperature2 large eggs; room temperature¼ cup heavy cream1 ½ teaspoons pure vanilla extract
Topping1 cup fresh berries
Directions1. Preheat oven to 350 degrees F.2. Begin to boil a large pot of water for the water bath.3. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.4. Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars.5. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.6. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Top will fresh berries and serve.
 
Simple Cherry Crisp in Jarsyield | 4 servings
Ingredients
3 cups canned or fresh cherry pie filling
1/2 cup all-purpose flour
1/2 cup rolled oats
1/3 cup packed light brown sugar
1/4 cup butter, melted
Preparation
Preheat oven to 350 degrees F.
Evenly divide cherry pie filling between 4 individual oven-safe ramekins or jars.
In a medium bowl, combine, flour, rolled oats, brown sugar and butter and mix until thoroughly combined.
Evenly distribute the crumble topping on top of each individual servings.
Bake in preheated oven for 20-25 minutes.
Serve warm or at room temperature. Make these cherry crisps extra special by topping each serving with a scoop of vanilla ice cream.
Nutella Mug Cake

Ingredients
4 tablespoons self rising flour4 tablespoons white granulated sugar1 egg3 tablespoons cocoa powder3 tablespoons Nutella3 tablespoons milk3 tablespoons olive or vegetable oil
Method
1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. 
2. Top with whipped cream and chocolate syrup. Enjoy!
 Coffee Mug Pudding
Serves 2
1/2 cup unsalted butter1/2 cup sugar1 large egg1/2 cup milk3 sachets Cafe Enrista 3-in-1 Strong1 tsp vanilla extract1 cup cake flour1/2 tsp bicarb of soda (baking soda)1/4 tsp saltSyrup 1/2 cup milk1/2 cup cream2 sachets Cafe Enrista 3-in-1 Strong2 tbsp sugar
Pre-heat the oven to 180°c and grease 2 coffee mugs.
Melt the butter in a microwaveable container.
In a bowl, beat the sugar and egg until light and mix in the melted butter.
Heat the milk and stir in the Cafe Enrista.
Pour the coffee mixture and the vanilla into the sugar and egg mixture and stir well.
Sift in the cake flour, baking soda and salt and mix well.
Divide the batter between the two coffee mugs and place in the oven.
Bake for 15-20 minutes until a skewer inserted comes out clean.
Meanwhile, combine all the syrup ingredients in a small saucepan, stir to dissolve the sugar and allow to come to a boil. Once it’s come to a boil, turn the heat down.
Spoon the syrup over the pudding as soon as it comes out of the oven.
Serve with custard or thick cream.
Cupcake Crumble in a Jar
Here is what you will need:
* 2 or more leftover cupcakes – pop off the frosted flat tops (set aside) and crumble up the cake bottoms* whip up your favorite vanilla or chocolate (or both) pudding* a clean medium sized glass jar with lid – not too tall (I used a short and stout roasted red pepper jar)* optional additional crumble ingredients (fudge sauce, nuts, marshmallow creme, canned fruit, berries and more)
 
How To:
Now you start layering.First add some pudding.Then the cupcake crumbled bits.Then another layer of pudding.Then one of the frosted cupcake flat tops.Then more pudding.More crumbles.(Add additional ingredients along the way if you’d like)Last layer is one of the frosted cupcake flat tops.Close the jar lid and chill in the fridge for a while before serving. This way the pudding will help moisten the crumbles.Serve by spooning into dessert cups.
Dark Valrhona Chocolate Pots De Crème
adapted from Cinnamon Spice and Everything Nicemakes 8 individual custards1 1/2 cups (355 ml) whole milk1 1/2 cups (355 ml) heavy cream2/3 cup (1,56 dl) sugar6 ounces (170 grams) dark Valrhona (or any other brand high quality) chocolate, chopped6 egg yolks1/4 cup (0,6 dl) Dutch-processed dark chocolate, sifted1/2 teaspoon cinnamon1 teaspoon pure vanilla extract1/8 teaspoon saltIn a medium sized saucepan, over a medium-low flame, heat the milk, cream, sugar, and chopped chocolate, whisking constantly, until chocolate is melted and sugar has dissolved, and comes to a simmer.While this is heating, combine the egg yolks, cocoa powder, cinnamon, vanilla and salt in a large bowl.Preheat oven to 325°F (160°C).Once the cream mixture is at a simmer, it’s time to temper it into the egg yolks. Pour a small amount (about 1/4 cup) of the hot chocolate milk into the egg yolk mixture while whisking constantly. Repeat this process two or three more times, whisking constantly, until you have a hot, loose, liquid mixture. While whisking, slowly pour the remainder of the chocolate milk into the yolks, and stir until completely incorporated.Pass the liquid through a fine mesh strainer into another bowl, or a pitcher for easy distribution into the ramekins. Arrange eight ramekins on a baking sheet and fill each one about 3/4 full with the custard mixture.Place the baking sheet on the middle rack on your oven, and carefully pour hot water into the sheet pan, filling it as full as possible, without overflowing. Bake custards for 35-40 minutes, until they are set. They will have a uniform, even jiggle when done, meaning the center should move just as much as the outer rim when jostled.I have found that the easiest way to remove the custards from the oven is to use tongs to remove each ramekin separately, then turn off the oven, leaving the sheet pan full of water in the oven until it is cool. This way you wont have to try to carry a large sheet pan full of 325 degree water across your kitchen.Let custards cool for about 20 minutes, and then refrigerate for a few hours, or optimally overnight until completely set and chilled.
4th of July Cupcakes in a Jar 
YOU’LL NEED:Jars (I used 1/2 pint canning jars)1 Vanilla cake mix (from a box or from scratch)Frosting (from a can or homemade)Tomkat Studio Memorial Day Free Printables (use 3 of the 4 designs)
DIRECTIONS:
Prepare the batter of your favorite vanilla cake (from a box or from scratch).  
Divide the batter as equally as possible  into three bowls.  
Color one bowl of batter red, and one blue (using concentrated gel coloring).  
The final bowl will remain uncolored.  
Prepare 3- 9″ cake pans (round or square) by greasing the pan lightly (with butter or oil), and lining with parchment paper.  
Fill pans with batter.  
 Bake cakes according to recipe instructions.
Once baked, cool cakes completely.  Remove cakes from pans, and level cakes as needed.
Then, use a 2″ round cookie cutter to cut out circles of cake.  
Prepare a batch of frosting (I used my Cream Cheese Frosting) and fill a piping bag fitted with a large round or star tip.  
Layer cake and frosting as shown above (blue cake, a little frosting, white cake, a little frosting, red cake, a nice swirl of frosting).  
Top with festive sprinkles.
*Note- the cupcakes in a jar could also be made using cupcakes, cut in half, then used as directed above.
 (via Glorious Treats: 4th of July Cupcakes in a Jar)
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