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Lavender Infused Water with Honey
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We love using leftover jars for just about anything - so why not a fun way to serve up some tasty festive desserts. Not only is this dessert easy to make (I am not a great baker, I am more of a meal maker, so if I can do this - you can too!) but it is also super festive, and delicious. Desserts in jars are nothing new - matching them to your event or decor is the trick. These 2 desserts can be made the easy way (with some boxed cake mixes and store bought frosting and cream) or with the from scratch method - both are delicious and depend on your preference. I showcased both below - easy method for the cupcakes in a jar, from scratch for the berry layered cream cake.
RED, WHITE, AND BLUE CUPCAKES IN A JAR
What you will need:
Some jars (here I used a jar left over from some Asian Hoisin sauce!! Little jelly jars or half pint canning jars are perfect as well)
1 box of white cake mix
Some frosting (I chose cream cheese - any white frosting will do)
Food dye (liquid or gel concentrate) in red and blue
Seasonal sprinkles as topping
How to make 'em:
- you can add some decor ribbon around the top of the jars
- you could add a cupcake topper, label, or other decor on the top popping out of the frosting
These can be made a day ahead of time and kept just fine in your fridge. If you do this, I suggest allowing them to come to room temperature before serving.
BERRY LAYERED CREAM CAKE IN A JAR
What you will need:
(reminder - this is my from scratch version - if you are looking for simple this can be made with a box of white cake mix, and some store bought cool whip)
Some jars - here I used a 14 oz. jelly jar.
For the cake:
6 tablespoons of softened unsalted butter
3/4 cup of white granulated sugar
1/2 teaspoon of vanilla extract (we like Madagascar Bourbon Vanilla)
1/2 cup on non-fat plain greek yogurt (I tend to use greek yogurt, I am sure just plain yogurt would be fine)
2 tablespoons of milk
1 teaspoon of baking powder
pinch of salt
1 1/4 cups of all purpose flour
For the cream to layer
2 cups of heavy cream
1/2 cup of powdered sugar
1 teaspoon of vanilla
Citrus fruit zest - you can add lemon or orange zest to the cream for some added flavor
6 cups of red and blue fruit - here I used strawberries and blueberries. Raspberries work well too!
How to make 'em:
Now - let's say you want to try these recipes without the jar - no problem - they work just as well on a large scale, and I am sure would offer up a beautiful centerpiece to your table, tempting everyone to save room for dessert.
CHECK OUT OUR SEASONAL D.I.Y IDEAS PICTURED ABOVE HERE !
- bundle of asparagus spears (thin is best to use)
- 5 eggs lightly beaten
- 1/2 cup milk (1 cup if baking in 9" pie pan)
- 1/4 teaspoon salt (you can disregard if the ham you are using is salty already)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (fresh thyme is even better!)
- 1/2 cup Cheddar cheese (1 cup if baking in 9" pie pan)(alternatively, Swiss, Feta or Gruyere cheese works very good in quiche recipes as well)
- 1/2 cup of ham, diced
- Preheat the oven to 350 degrees F.
- Trim the asparagus, cutting the woody ends off and discarding. Cut the remaining spears in half, reserving some to the side for placement on batter just before baking.
- Combine all ingredients, except for the reserved spears, in a bowl.
- Coat the ramekins (or 9" pie pan) with nonstick cooking spray. Pour the mixture into the ramekins. (Don't forget to use a fork to make sure the ham, cheese, and asparagus is evenly distributed in the baking dish.)
- Place the reserved asparagus spears carefully on the top of the batter.
- Bake the quiche uncovered 30 minutes or until an inserted knife comes out clean. (60 minutes for 9" pie dish). The top should be lightly browned and the quiche will begin to rise and pull away from the sides of the ramekin.
- Allow the quiche to sit for 10-15 minutes before serving/cutting. Don't forget, the quiche will continue to set after removed from the oven.