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:

• For every box of cake mix in pumpkin or orange You will need about 1/4 of the chocolate cake mix. Spray the inside of a new wide mouth 1/2 pint jars. do as many as guests. Inside make a spider or write something scary. Do this in the lower 1/2 of jar.
• The spider: I divided my dry Chocolate cake mix into 4 and using only 1/4 of the mix, added only enough water to make it a thick paste. Then putting it in a icing bag, or a plastic baggy with a cut end, pipe a spider on the lower 1/2 of the inside of the jar after you have spayed the inside lightly with oil. Make sure the paste is thick so the spider would stay in place.
• Make pumpkin, orange or even white cake mix as directed.
• Pour carefully just enough cake batter to go 1/2 way up jar.
• Put jars on a cookie sheet. Put that into a preheated 350 Degree oven for 18-22 minutes watching to see they are done but not over done.
• In the mean time make webs from the chocolate chips and butter, melted together. I like the microwave for that. do it is 30 second cycles. Look above for the picture to do that. Place then in the fridge after making.
• Cool cakes completely. then top with webs before serving.

Steps:

• In a microwave-safe bowl, heat chocolate for 1-1/2 minutes at 50% power, stirring after 30 seconds. Stir until melted; let stand for 5 minutes. Stir in marshmallows. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Cut licorice into 2-in. pieces; press eight pieces into each mound for legs. Press two chocolate balls into each for eyes. , Refrigerate until firm, about 20 minutes.

Steps:

• Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
• Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.

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:

• 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:

• Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat and leave the chocolate in the bowl to keep warm while you assemble the spiders.
• Unroll some of the liquorice wheels and cut into 2-3cm lengths to use as the Chocolate spiders' legs.
• Splodge a small tsp of chocolate onto half of the cookies. Arrange eight liquorice legs on top, then sandwich with another cookie. Spread some more chocolate on top of the second cookie to cover, then put somewhere cool to set.
• Use the icing pens to add eyes, by first blobbing two big dots of white icing on each, topped with two smaller dots of black icing.

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.