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Easy Baking Mason Jars

Regular price $15.00

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A variety of easy baking alternatives. All of your dry ingredients included, just add wet ingredients and bake according to the instructions included.

*May Contain Nuts*

Handmade in Ontario by Jenny's Jars.

Ingredients for each jar:

DOUBLE CHOCOLATE TOFFEE COOKIES

In the jar: flour, baking soda, salt, brown sugar, white sugar, cocoa, chocolate chips, white chocolate chips, toffee bits

You need:

  • ½ cup butter, softened
  • 1 egg

Pour contents of jar into bowl, stir to combine.

Add butter and egg, stir until combined.

Roll into 1-inch balls and place on lined baking sheet and bake at 375F for 8-10 minutes.

Let cool for 1 minute before removing to a wire rack to finish cooling.

 

MINT CHOCOLATE CHIP COOKIES

In the Jar: flour, baking soda, salt, brown sugar, white sugar, chocolate chips, mint chocolate chips

You need:

  • ¾ cup butter
  • 1 egg
  • 1 tsp vanilla

Pour contents of jar into large bowl, stir to combine.

Add butter, egg, and vanilla; stir until combined. * if batter is still crumbly and dry, add a small amount of water at a time until dough reaches a smooth consistency *

Drop dough by heaping tablespoons onto lined baking sheet and bake at 375F for 9-11 minutes.

Let cool a minute before removing to wire rack to finish cooling.

 

WHITE CHOCOLATE MACADAMIA NUT COOKIES

In the jar: flour, baking soda, baking powder, white sugar, macadamia nuts, white chocolate chips

You need:

  • ½ cup butter at room temperature
  • 1 egg slightly beaten
  • 1 tsp vanilla

Empty jar contents into large mixing bowl. Use hands to thoroughly blend mix.

Add butter, egg and vanilla. Mix until completely blended. You’ll need to finish mixing with your hands, it’ll take awhile to mix into a smooth dough.

Shape into walnut-sized balls and place 2 inches apart on parchment paper lined baking sheets.

Bake at 375F for 12-14 minutes until tops are very lightly browned.

Cool 5 minutes on sheets; remove to wire racks to finish cooling.

 

M&M COOKIES

 

CHOCOLATE CUPCAKES (includes set of 12 silicone baking liners)

In the jar: flour, white sugar, cocoa, baking powder, baking soda, salt

You need:

  • 1 large egg at room temperature
  • ½ cup buttermilk at room temperature
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • ½ cup very hot water

Preheat oven to 350F. Line muffin tins with silicone or paper liners.

Empty jar contents into large bowl.

In another bowl, combine wet ingredients and whisk together.

Add wet ingredients into dry ingredients and mix together until combined.

Add the hot water and mix again, scraping sides of the bowl as necessary, until combined. Batter will be thin.

Fill muffin tins half full then bake 18-21 minutes, until a toothpick comes out with only a few moist crumbs when inserted into the middle.

Cool completely before frosting.

 

FUNFETTI CUPCAKES (includes set of 12 silicone baking liners)

In the jar: flour, cake flour, white sugar, baking powder, baking soda, salt, sprinkles

You need:

  • ¾ cup butter, softened
  • 2 large eggs
  • 2/3 cup yogurt
  • ½ cup milk
  • 2 tsp vanilla

Preheat oven to 350F. Line cupcake pan with silicone liners or lightly grease with butter.

In bowl of stand mixer or large bowl, empty jar contents, stir on low speed or stir to combine ingredients.

Add butter, mixing on medium speed until mixture resembles damp sand (about 1 minute).

Mix in the eggs, scraping the sides and bottom of the bowl with a silicone spatula to be sure all ingredients are fully incorporated.

Add the yogurt, milk, vanilla. Stir until fully combined.

Transfer the batter to the prepared pans and bake for 16-20 minutes or until a toothpick inserted into the center of a cupcakes comes out clean or with a few moist crumbs.

Let cool a couple of minutes in the pan then transfer to a wire rack to finish cooling before icing.

 

MINI REESE’S PIECES GRANOLA BARS 

In the jar: oats, sunflower seeds, mini M&M’s, chocolate chips

You need:

  • ½ cup honey
  • 1/3 cup coconut oil
  • 1/3 cup all natural peanut butter or almond butter
  • 1 tsp vanilla
  • Pinch of salt

Combine honey, coconut oil, and nut butter in a medium pot. Bring to a simmer, and once pot starts bubbling up all over start timer for 1.5 minutes.

When time is up, remove the heat and stir in vanilla and salt. Let cool down for 10-15 minutes.

While pot is cooling, prepare a 9x9 inch baking dish with parchment paper (can secure it with binder clips).

Stir in jar contents until evenly coated and press into prepared pan. Spray a spatula with oil and press down into pan. Press firmly (I go through and press 2-3 times, spraying spatula again as needed).

Cool in fridge for 4 hours to overnight (overnight is best) before slicing into bars.

Storage: store in a sealed container in the fridge (they soften at room temperature) for up to a week or the freeze for up to 3 months.