We had such a wonderful Thanksiving, with way more food than we needed and lots of great fun with the kids and grandkids — PLUS a nap! It doesn’t get better than that. 🙂 I hope yours was blessing-filled and delicious, too! I think the moment Thanksgiving was over, (and for some, even before), minds turned to Christmas and all the holiday preparations, though. While I have made a more leisurely segue into my Christmas planning, I definitely haven’t forgotten it, or you! This is the second-to-last week of the Holiday Progressive Dinner and our theme this week is Desserts in Jars. You won’t believe how simple and delicious mini and single-serve desserts can be for a crowd. Our fabulous sponsor for the week, Ball Canning, has supplied us with a variety of styles and sizes to test, and to show you. I hope you’ve got your sweet tooth primed! You’re going to swoon for these scrumptious desserts!
Daily Dish Recipes: Spiced Pumpkin Gingerbread Trifles
Adventures in All Things Food: Layered Turtle Cheesecakes
Flour on My Face: Pumpkin Spice Cranberry Trifle in a Jar
The Gunny Sack: Peppermint Brownies
Will Cook for Smiles: No Bake White Chocolate Cheesecake Gingerbread Trifle
I am a dyed-in-the-wool Ball Canning jar fan, from WAAAAY back. You can pretty much name a size, color or style and find it in my ample canning jar collection. I use tons of them during canning season, to preserve the harvest from our garden, but they are also 100% necessary, for me, at Christmastime.
Jams, jellies and nut butters, paired with homemade baked goods, make wonderful gifts and there is no jar I am more confident in using to preserve them, than those made by Ball Canning. The possibilities for gifts in jars are pretty much limitless – so many mixes – brownie, cookie, cake, hot chocolate, pancake, spice and seasoning, just to name a few. You can gift homemade caramel sauce or fudge sauce or your famous homemade salsa. Make canning jars into canisters for rice, popcorn, pasta, etc. and do a gift basket for newlyweds. Jars are fabulous receptacles for all kinds of gifts. Create wonderfully fragrant, natural lotions, oils, bath salts and more to fill your them. They’re easy to decorate and can be customized to fit the interests and personality of the recipient. They’re great in DIY projects like candle holders, vases or herb planters.
Besides being excellent for storage and for gifting, Ball Canning jars are excellent for serving beverages, single-serving layered salads, refrigerator oatmeal, and the most unbelievably delectable desserts you can dream up!
I hope you’re going to LOVE my easy Chocolate Fudge Cobbler with Homemade Chocolate Cherry Ice Cream. I can’t wait for you to try it! Mix up the ice cream, first, and get it in the freezer. It will take about 6 hours to freeze, so you’ll have plenty of time to get your cobbler baked, after that.
- 2 cans sweetened condensed milk
- 4 cups heavy whipping cream
- 1 Tablespoon pure vanilla extract ( I used homemade.)
- 2 (4 oz) bars dark chocolate, coarsely grated (I used Ghiradelli 60%.)
- 2(12 oz) bags frozen Dark Sweet Cherries, diced (If they had been in season, I definitely would have used fresh cherries.)
- ½ teaspoon ground Madagascar vanilla bean powder, optional
- I coarsely grate the chocolate, because we prefer that texture over chunks, once the ice cream has frozen. This is the step that takes the most time, so I would do it first, and get it out of the way. I used the largest grate on my box grater. If you don't have a grater, you can chop the chocolate with a large knife to achieve the texture that you and your family prefer. Set prepared chocolate aside.
- Dice the cherries.
- Beat the condensed milk, whipping cream and vanilla with a mixer, until the mixture has thickened and doubled in volume. It will take two or three minutes.
- Once the ice cream mixture is thick light, fold in the chocolate and cherries.
- Pour the mixture into a large container (needs to hold about a gallon) with a lid. I use an empty ice cream bucket saved from an earlier ice cream purchase.
- Cover the container and freeze the ice cream for about 4 hours. Remove from the freezer and stir, being sure to get any cherries that settled to the bottom and distributing them evenly throughout the thickening ice cream.
- Return to the freezer and allow to finish freezing another 2-4 hours. The ice cream will be slightly firmer than soft serve, but will not freeze rock hard like typical homemade ice cream recipes. It will have a smooth, creamy, luscious texture.
The chocolate fudge cobbler is made in three easy steps and I think it serves so beautifully in small canning jars. I used the Ball® Collection Elite® Half Pint (8-oz.) Wide Mouth Jars. I love how easy it is to fill, and eat from, wide mouth jars. Simply spoon generous servings into each of 12 (8 oz) jars (remember to spoon over plenty of the thick, rich fudgy sauce that is created as your cobbler bakes.) and then top every serving with a scoop of homemade chocolate cherry ice cream. You will be a holiday kitchen hero! (It may be tempting to just bake your desserts directly in the canning jars, but it is very important to know that that would NOT be safe. Please don’t do it. Ball and Kerr canning jars are not made from tempered glass and thus, not designed to withstand the high, dry heat of your oven. Please bake desserts in oven-proof containers and then scoop individual servings into jars, for serving.)
- 2 cup All-purpose Flour
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- ⅓ cup Cocoa powder
- 1½ cup Sugar
- 1 cup Milk
- ⅔ cup Melted Butter
- 3 teaspoons Vanilla Extract
- ½ cup Cocoa powder
- 1 cup Sugar
- 1 cup Brown Sugar, packed
- 3 cups Hot Tap Water
- Mix dry batter ingredients.
- Add milk, melted butter and vanilla to dry ingredients and mix to incorporate. Batter will be thick.
- Spread the batter in a 9x13 baking dish.
- Mix cocoa powder, sugar and brown sugar for topping.
- Sprinkle topping over batter in the baking dish.
- Pour 3 cup hot tap water over the dry topping in each jar.
- Bake at 350 degrees for 55 - 65 minutes. Cobbler will be set, but still slightly jiggily in the center.
- Remove from the oven and allow to cool slightly before serving, with ice cream or whipped cream.
- I scooped ours into beautiful Ball® Collection Elite® Half Pint (8-oz.) Wide Mouth Jars. I love the way they looked for serving!
GIVEAWAY: One lucky reader is going to be well on their way to creating fabulous gifts, baked goods and DIY projects with a gorgeous new assortment of Ball Canning jars. The giveaway is for nearly $75 in jars and includes:
What is the first Christmas gift or recipe you will make if you win this gorgeous collection of Ball canning jars?
Leave a comment on this post to tell us what creative way you would use the jars for the holidays, then register your comment with the Rafflecopter from below to be entered to win.
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