How to Make a Dessert in a Jar

One of the latest food trends is dessert in a jar.  These are simple to create and it’s always more about the presentation than the actual dessert.  You can turn almost anything into a dessert in a jar.  Some desserts will be baked right in the jar and others will be more of a composed dessert, kind of like a trifle.  Try some of these at your next get together and enjoy the compliments that roll in.

1. Strawberry Shortcake The beauty of this dessert is that you can make it ahead and screw the lids onto the jars and keep it in the refrigerator for up to 12 hours.  Then pack it up for a picnic and eat it within 2 to 3 hours.  Start by baking a yellow cake.  Once cooled you can crumble the cake up into big chunks.  Press some yellow cake into the bottom of 4- quart sized canning jars.  In a bowl mix together 1 can of vanilla frosting with 8 ounces of whipped topping.  Add a layer of the whipped topping mixture to the jars.  For the third layer add some sliced strawberries.  Repeat the layers one more time or until the jar is full and put the lid on.
2. Basil Strawberry Lemonade Granitas Kind of like a slushy all grown up, the granita is a wonderful way to cool off on a warm summer day.  Create a simple syrup with 1 cup of water, 1 cup of sugar and a handful of basil leaves.  Cook the mixture over medium heat until the sugar dissolves and remove from the heat and allow syrup to cool.  When the syrup has cooled remove the basil leaves.  Meanwhile, in a food processor blend together 4 cups of sliced and hulled strawberries, and the juice and zest of 2 lemons.  Pulse this mixture together until smooth.  Add in the cooled simple syrup and mix together.  Pour mixture into 10- 8 ounce jars about three quarters full.  Place jars in the freezer covered loosely.  After 30 minutes scrape down the sides of the jar and place back in the freezer.  Repeat the scraping process after another 90 minutes in the freezer.  Now freeze for at least 3 hours.  When you are ready to serve, stir the mixture with a fork again.
3. Cherry pie Take a store bought refrigerated pie crust (or make your own) and let it come to room temperature according to package directions.  Unroll the crust and cut out 4-6 inch circles of dough.  Use a saucer as a guide when cutting.  Gently slide the crust into the jars.  The crust should be about ½ inch from the rim of the jar.  Place ½ cup of cherry pie filling into the jars. (This can be canned or your own recipe.)  Using the lid of the jar cut out 4 smaller circles of dough to act as the top crust.  Gently press the smaller circle of crust on top of filling and using your fingers or a fork press the two edges of the crusts together to seal.  Brush the top crust with melted butter and sprinkle with sugar.  Cut a hole in the top crust to act as a vent.  You can put the lids on the jars now and freeze them for up to 3 weeks.  Otherwise, bake the jars without the lids for 40 to 45 minutes at 400 degrees F.  If you want to bake one straight from the freezer add an extra 10 minutes to the cooking time.
4. Double Decker Cupcakes   Have the kids help you with this simple to do dessert.  Take a standard cupcake to the next level.  Bake off some cupcakes (cupcake papers needed) and allow them to cool completely.  Slice the cupcakes in half and put the first half in the bottom of the jar.  To make it easier to handle put some frosting in a zip top bag and cut a little hole in the corner to create a piping bag.  Squirt some frosting on top of the first half and press the other half into the jar.  Add more frosting and another half of a cupcake.  End with frosting and some sprinkles and you have a beautiful cupcake in a jar.  Tie a disposable spoon to the jar with a pretty ribbon and you have a lovely dessert for your next party.
5. Chocolate trifle Ever feel like you don’t get every layer of a trifle when you dip into that big bowl?  Now you will because each jar is its own dessert.  Bake a batch of brownies and allow them to cool.  Cut them up into bite-sized pieces.  Mix up a box of chocolate pudding and defrost some frozen whipped topping.  Hull and slice a pint of strawberries.  Layer in some brownie bites, pudding, whipped topping and sliced strawberries and repeat until you reach the top of the jar.  Put the lids on and refrigerate until party time.  This desert is best when eaten the same day.

P. S. This post was  proposed to me for publication by Suzanne Cullen   I'm therefore publishing it by her invitation and under her permission. See also the link below fore more information:

 http://www.aupair.org/blog/how-to-make-a-dessert-in-a-jar/

How to Make Your Own Baby Food with a Blender

As concerns about genetically modified produce and dangerous farming practices escalate, and controversy surrounding Monsanto become more common, the number of parents committed to – or at least considering the practice of – making their own baby food is also on the rise. There are also parents who would love to provide their baby with organically grown, preservative- and additive-free foods, but are under the misconception that the process is a long and laborious one. In fact, making baby food from locally or organically grown fruits and vegetables is surprisingly simple.

The Price Factor

Any parent who’s seen the expensive systems advertised for making and storing baby food at home could easily be fooled into thinking that the process is not only a difficult or time-consuming one, but also an incredibly pricey option. The truth is, those systems are only more convenient than the tools you already have in your kitchen, if that, and they are by no means necessary to create fresh, nutritious food of verifiable origins for your bundle of joy. With nothing more than a pot, a knife, a cutting board, fresh produce, and a blender, you can be on the path to becoming an in-demand chef for the smaller set. Because saving money by making healthful food for your baby rather than paying more for processed jarred food is one of the many selling points of taking on the task, spending a small fortune on an entire system with all the bells and whistles is unnecessary.

Storage

Buying a fully-stocked homemade baby food system brings a set of storage containers to the party, but there are several storage options at your disposal that will work just as well in conjunction with the blender you already have. Rather than purchasing a space-hogging, pricey system, take advantage of the variety of storage solutions available to you for a fraction of the cost.

For frozen foods, simply prepare an item in accordance with your chosen recipe, and allow it to cool. Spoon the pureed food into ice cube trays and freeze them until they’re solid, then pop the cubes out and into carefully labeled freezer bags. Foods can then be defrosted in just the amount you need, eliminating waste and allowing you to make food in large batches when you have free time, rather than scrambling to make baby food every day. Small storage bowls are widely and readily available in the market today, and are also suitable for baby food storage. Just be sure that any plastic containers you purchase are BPA free in order to avoid any potential health risks.

Tips for Making the Most Out of Your Blender

Because small batches of food tend to be pushed to the sides of a blender carafe and missed by the blades, your blender is most effective as a method of pureeing baby food when you’re working with a fairly substantial amount of food. This small drawback is eliminated, however, by setting aside an afternoon to make and freeze enough food for a few weeks. Properly stored in airtight freezer containers, your baby food will have a shelf life of up to three months.

Blenders are also great at liquefying solid foods, which means that it’s important to keep a close eye on food that’s being pureed in a blender, lest it become a very thin soup. Always use the pulse button for maximum control over the texture and consistency of the food; using even a low continuous setting could turn your perfectly prepared produce into something more akin to a juice if you’re distracted from the running blender for a moment. With children in the house, there’s constant potential for distraction, so use the pulse button and watch carefully. Remember to scrape down the sides of the blender carafe regularly as well to ensure a uniform texture with few lumps.

Immersion or Stick Blenders

Parents that are lucky enough to have an immersion or stick blender in their kitchen are in an even better position to make their own baby food with less hassle. Rather than transferring cooked food to a blender carafe to puree and then moving it to containers for storage, food can be blended in the cooking vessel and dished straight into storage containers for easy clean-up. Just be sure to avoid scraping the sides or bottom of a non-stick pot with an immersion blender that doesn’t feature housing or guards to prevent flakes of Teflon from ending up in your baby’s carefully prepared, all-natural organic baby food.

  P.S. This post was  proposed to me for publication by Kaitlyn Johnson. I'm therefore publishing it by her invitation and under her permission. See also the link below fore more information:

 http://www.newborncare.com/blog/how-to-make-your-own-baby-food-with-a-blender/

5 High Protein Snack Ideas for Kids

 According to the Mayo Clinic in Rochester, Minnesota, the protein needs in children change and increase as they get older.  For instance, a child 2 to 3 years old requires 13 to 50g of protein per day and a child 4 to 8 years of age requires 30 to 90g per day.  Once kids get to be 9 to 13 years of age, boys need more protein than girls, with boys needing 40 to 120g and girls needing 35 to 105g.  Protein makes up about 45% of the human body and is essential for good health, so it’s important to make sure that kids fulfill their recommended daily intake.  To help your child reach their daily requirement of protein here are some tasty high protein snacks.

1. Hummus with pita chips is a high protein snack.  You can buy premade hummus or you can make your own at home.  To make your own, combine 1 can of chick peas, ¼ cup of olive oil, 1 T. of lemon juice, and 1 t. of cumin in a food processor.  Blend all of the ingredients together until they have a smooth and creamy texture.  To make your own pita chips, take 4 pitas and split them open so you have a single layer of bread. Cut each piece into wedges (6 to 8 per pita).  Brush the insides with olive oil and sprinkle with a little salt and pepper and dried oregano if you like.  Spread the chips into a single layer on two baking sheets and bake at 400 degrees for 10 to 12 minutes or until crisp and lightly browned.
2. Banana with chocolate hazelnut spread makes a tasty, protein-rich snack.  Cut a banana in half and dip one end into the hazelnut spread to coat it, and then dip it into some chopped nuts to cover the spread. When you add the 2 T of chocolate hazelnut spread and 1 oz. of chopped peanuts to the banana, the snack clocks in with a whopping 10g of protein. This snack is very versatile and you can change it up according to your child’s tastes.  If your child doesn’t care for nuts, or has a nut allergy, coconut makes a good substitute. If you want to have a sweet treat you can dip the banana in mini chocolate chips.
3. Smoothies make a quick protein laden snack, and are perfect for breakfasts on the go.  Blend your choice of frozen and fresh fruit, Greek yogurt, protein powder (optional), and some juice or milk in the blender.  If you use all fresh fruit add about a cup of ice to the blender. Be sure to use Greek yogurt in place of regular yogurt because it has twice the protein.  If you make the smoothie with a cup of Greek yogurt, fruit, juice, and a full scoop of protein powder it will contain 45g of protein.  (Protein powder is best consumed first thing in the morning or after exercise.)
4. Protein filled yogurt parfaits feel like you’re eating a decadent dessert.  In a clear bowl layer sliced strawberries, vanilla Greek yogurt, and some sliced almonds or granola.  Repeat for additional layers.  Feel free to change up the fruit to take advantage of what is available seasonally or to what your child prefers.  Bananas are available year round and add a healthy dose of potassium to the parfait.  If you use 1 cup of Greek yogurt and ¼ cup of almonds your parfait will have 30g of protein. 
5. Sliced apples, peanut butter, and a cup of milk pack a high protein punch.  Pairing peanut butter with an apple will create a satisfying snack, and having a glass of milk to wash it all down makes it the perfect nutritional powerhouse for kids. With an apple, 2 T of peanut butter, and 1 cup of milk your snack would have 16g of protein.
   

P.S. This post was created and proposed to me for publication by Sophie Leake. I'm therefore publishing it by her invitation and under her permission. See also the link below fore more:

 http://www.aupaircare.net/blog/5-high-protein-snack-ideas-for-kids/