Chocolate Spiders Baked In A Jar Recipes

Steps:

• Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

Steps:

• Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C)
• In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
• In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl.
• Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts.
• Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean.
• Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

Steps:

• Preheat oven to 350 degrees. Grease twelve 1/2-pint wide-mouth canning jars with a paper towel dipped in shortening.
• Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl. Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides. Remove the bowl from the mixer and stir in the apple sauce. With a large spoon, stir in the sifted flour mixture and the walnuts. Pour the batter into a measuring cup with a spout; pour the batter neatly into the greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar.
• Remove from oven and let cool 10 to 15 minutes. Cake will still be warm, but not hot. Place a circle of waxed paper on top of the jar and seal with the jar lid. Pack carefully so as not to break the glass

Steps:

• Special Equipment: 10 (8-ounce) Ball jars
• Make the Cake: Preheat the oven to 350 degrees F. Place 10 jars on a cookie sheet pan, evenly spaced out.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix. Add half of the flour; then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. (The batter will be thin.)
• Pour the batter into the jars, filling a little more than half way and bake until the tops almost firm to the touch, about 25 minutes.
• While the cake is baking, make the Frosting: Melt the butter in a small saucepan over medium heat; then add the brown sugar and 2 tablespoons water and stir until the sugar is dissolved, for 2 to 3 minutes. Remove from heat and beat in the powdered sugar adding 1 or 2 tablespoons more water so that the frosting is fairly liquid and can slide down the sides of the cake in the jar.
• While the cake is still warm, sprinkle the top with pecans and pour the brown sugar icing over to cover and soak in. Let cool then screw on jar lids and keep at room temperature until ready to eat.

Steps:

• Microwave chocolate and peanut butter in a microwave safe mixing bowl for about 30 seconds on high.
• If not melted and then microwave again in 5 second intervals.
• Mix well until it is a smooth paste.
• Add noodles and coat them well.
• Spoon the mixture in dessertspoon sized blobs onto greaseproof paper or into patty papers.
• Place in fridge until the chocolate sets.
• You can also give these spiders eyes by sticking chocolate chips onto them.

Steps:

• Preheat oven to 325°.
• Pre-wash (8 pint-sized wide mouth canning jars) canning jars (be sure to use the kind that have no shoulders) in hot, soapy water.
• Rinse well, dry and let them come to room temperature.
• Grease insides of jar well.
• Beat together butter and half of sugar until fluffy.
• Add eggs and remaining sugar, vanilla and applesauce.
• Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition.
• Pour one cup of batter into each jar and carefully remove any batter from the rims.
• Place jars in a preheated 325° oven and bake for 40 minutes.
• While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.
• Remove pan from heat and keep lids hot until ready to use.
• When the cakes have finished baking, remove jars from oven.
• Make sure jar rims are clean.
• (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly.
• Jars will seal as they cool.
• Cakes will slide right out when ready to serve.
• Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.
• Sealed jars may be stored with other canned food or placed in a freezer.
• DO NOT PLACE HOT JARS IN FREEZER!
• The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.
• To enjoy the best flavor, try to eat all canned cakes within 6 months.