Rustic and quaint, mason jars and the go-to for stylish eating and drinking. Try the trend with these dessert recipes and blow the lid off ho-hum desserts. For more recipes, pick up Desserts in Jars.
Profiteroles with Vanilla-Bean Ice Cream
MAKES 12 To make profiteroles: Preheat oven to 375°F. In a saucepan over medium heat, bring 1 cup 2% milk, 1 stick butter, and a pinch of salt to a boil. Reduce heat to low, add 1 cup flour, and stir with a wooden spoon to combine into a sticky dough. Cook and stir for 2 to 3 minutes more, until some of the dough starts to coat the bottom of the pan and the dough is dry. Transfer to a food processor. Add 5 eggs and pulse to incorporate after each addition. Pulse several more times until the dough becomes thick and shiny. Spoon into a pastry bag fitted with a large, round tip. Line a large baking sheet with parchment paper. Pipe the dough into mounds about 1/2 inch smaller in diameter than the 4-oz jars you are using, leaving at least 2 inches between the mounds. Bake for 20 minutes, or until lightly browned, rotating the sheet 180 degrees halfway through. Turn off the oven and leave the pan in for 10 minutes more. Cool completely. Cut in half and spoon a small scoop of vanilla ice cream into the center of each profiterole. Place in jars and serve immediately.
Frozen Banana Splits
MAKES 8 Mix 1 cup graham-cracker crumbs, 2 Tbsp sugar, and 2 Tbsp melted butter. Divide the graham-cracker mixture evenly among 8 (8-oz) jars, and press down. In a food processor, blend 5 frozen banana chunks until smooth. Divide mixture evenly into each jar and level off. Add 1 oz canned crushed pineapple, drained, to the top of each jar and follow with 1/4 cup sliced strawberries. Drizzle with chocolate sauce. Spoon whipped cream over the top and add a maraschino cherry.
Ice Cream Cake in a Jar
MAKES 10 Prepare your favorite boxed brownie mix. Cool completely and crumble. Scoop 3 Tbsp crumbs into each of 10 (8-oz) jars and press down. Scoop 1/2 cup chocolate ice cream, slightly softened, into each jar, using a spoon to level. Add 1 1/2 Tbsp chocolate-cookie crumbs to each jar and drizzle 2 Tbsp chocolate sauce over them. Add 1/4 cup vanilla ice cream, slightly softened, and press down. Drizzle with chocolate sauce and a sprinkle of chocolate chips. Transfer to the freezer until ready to eat.