Cakes Baked in Jars & Chocolate Dipped Pretzels

When I saw this idea over at Mommy's Kitchen to bake cakes in jars I knew I had to try it. It's the one thing I really wanted to do for gift giving but kept putting off for some reason. In hopes of spreading around the idea even further, in time for Christmas next week, I pushed myself to make these last night along with some chocolate covered pretzels for my son's PJ Christmas party at school & gifts for the teachers.

The night was perfect. Christmas music playing, lights dimly lit, a vodka & tonic in hand & just me & my mason jars. Although I am only on 4 1/2 hours of sleep, it was worth it. A feeling of accomplishment waved in after a week of being overwhelmed. Now I just have to clean the chocolate off my walls. You can see more cake in jar recipes here, including Pumpkin Bread & Banana Nut. Awesome idea, huh?!?! See here for more storage & sealing tips . Cakes last for a while unrefrigerated.

APPLESAUCE CAKE BAKED IN JARS

8 pint size mason jars with no neck
2/3 cup shortening
4 eggs
2/3 cup water
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp ground cloves
2 2/3 cups sugar
2 cups applesauce
3 1/3 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
2/3 cup nuts or raisins

Sterilize jars in boiling water. Dry & grease the insides very well with shortening. Do not use cooking spray. You can sterilize the rings & lids while cakes are cooking.

Cream together shortening & sugar, beat in eggs one at a time. Add applesauce & water. Sift flour, baking powder, soda, salt & spices. Add to mixture & stir in nuts. Fill jars half full with batter. Place jars on a baking sheet & bake for 325 for 40-45 minutes. Don't be alarmed if the cake rises above the rim of the jar it will go down when removed from the oven.

When the cakes are done remove from the oven wipe rims clean. While still hot add a lid & then screw on the jar ring. The jar will seal as it cools down. Store in cupboard. Recipe yields 8 pint size jars. Wrap a pretty fabric & ribbon around the jars with a tag & they are ready to give as gifts.

My Thoughts:

I used craisins & walnuts in my cakes but you can use what you like. This recipe yielded 8 jars for me & they did not rise above the rim of the jar. One thing I will do better next time is pour the batter into the jars more neatly. It was hard to get off the rim once it hardens. But I did test one & it was delicious & moist. Slid right out of the jar!!!!!

{Click Here to Print Recipe}


CHOCOLATE DIPPED PRETZELS

8 oz milk chocolate, broken into pieces
Toppings: flaked coconut, green, red & white sprinkles
12 oz bag pretzel rods (8 in long)

Place chocolate in microwave safe 1-cup measuring cup. Heat, covered with wax paper, in microwave for 45 seconds. Stir & heat 20 more seconds until it is fully melted. Dip & twirl pretzels in chocolate one at a time, tipping cup to cover about half of the pretzel rod. Allow excess to drip back into cup. Sprinkle on your topping & place rod in a pie plate or baking sheet, leaning uncoated portion on egde.

Refrigerate about 20 minutes to set coating. Store in tightly sealed container with waxed paper between layers, at room temp up to 1 week.

My Thoughts:

Using the 1 cup measuring cup was totally key for me. The little spout was extremely helpful in allowing a little more chocolate on the pretzel. If the chocolate hardens a bit just place in microwave for 10 seconds. I used the milk chocolate chips. This makes about 30 pretzels.

{Click Here to Print Recipe}

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Have a great weekend everyone. I don't know about you but I am aiming for some quiet time & a short reprieve before the lovely craziness sets in again next week as I prepare a Christmas dinner for 10.