Posts Tagged ‘Mason Cash’

Halloween Treats – Cake in Kilner Jars!

Friday, October 11th, 2013

Cake in Kilner jars

Happy Friday, folks!  With Halloween less than three weeks away, we here at Pacific Merchants have been crafting and cooking Halloween projects and recipes like mad people. I spent yesterday afternoon making delicious cakes with our Kilner Jars in preparation for Halloween.  For a more refined, friendly, and cute take on the Halloween spirit, this baking project proves a great family activity, but is easy enough to whip up on your own for a party or your home.  Surprisingly easy with great opportunity to satisfy everyone’s creative Halloween ideas, and of course, your sweet tooth.

What you’ll need:

  • -1 box white cake mix or your favorite cake recipe (white cake is great because you can add food coloring to change the color!)
  • -Non-stick Spray
  • -1-2 tubs whipped white frosting
  • -Food coloring
  • -Halloween Sprinkles
  • -(3) 0.5 Liter Kilner Round Clip Top Jars. You can also use preserve jars, but I love the look of clip tops for this.
  • -1-3 Mixing bowls, if you’re making more than one color batter or coloring your frosting.
  • -Piping Bag/tips (or you can just spread the frosting on)

1.  Make sure your jars are clean.  It’s really important when using any canning or preserve jars to make sure they’re clean: You don’t have to sterilize them like you would if actually canning something, but just make sure you clean them before baking in them.

2. Preheat oven according to your box or cake recipe.

3. The only part of these jars that shouldn’t go in the oven is that orange rubber seal.  See it? It’s super easy to remove: just pull at the tab and it should pop right off. If you’re using preserve jars, just leave the lids out of the oven.

4. Grease your jars!  Easy to forget, so I’m putting this step up front.  Non-stick spray comes in handy here as jars are harder to grease than an open pan.

5. Batter time!  I used white cake to match any frosting or decoration I would later adorn the cake with.  I kept the batter white, but try making some green, purple, or red batter for a more intense Halloween cake experience!  I dyed the frosting, hence why I recommend using white frosting as well.  Our Mason Cash Mixing Bowls are great for batter making. They’re easy to clean, big enough to mix up a huge batch of batter, and the white interior makes it easy to see when all your color is blended in (if you’re coloring your dough.)

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6. Pour batter into Kilner Jars, filling up about half way.  The cake will expand and rise in the oven, bringing the top of the cake right above the lip of the jar.  If you want to be able to close the clip top jars completely including frosting/decorations, pour batter a little less than halfway full. Making cakes in jars that you can close makes for a great hostess gift, school lunch treat (use a smaller jar) or holiday gift!

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7. Place jars on a baking sheet or pain, and stick ‘em in the oven.  I kept mine in for 43 minutes.  The batter densely sits in these jars, so I followed directions for a bundt cake on my boxed cake mix, versus a 8” or 9” pan or cupcakes.  Plus or minus a few minutes won’t hurt anyone.

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8. Keep an eye on the cakes when they’re in the oven.  They’re ready when you can stick a toothpick or knife through the center of the cake and it comes out clean.

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9. Take out, and let cakes cool completely before going to town with icing/decorations.  We don’t want messy melting icing (unless you do).

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10. Once cakes are cool, frost those babies.  I put whipped white frosting in a piping bag with a professional piping tip to get that cool star effect.  You can also just use a hefty zip-top bag with a professional tip, or no tip, just cut the corner off; it just won’t have that star effect. You can even just use a butter knife and spread the icing on smoothly. Two of the cakes I frosted with plain white frosting, and the third cake I frosted with my own mixed green frosting.  Get creative here!  Mix and match your cake color with your frosting color and/or decorations.  Decorate with sprinkles, candy corn, sugar eyeballs, or cupcake flags.  Most kitchen supply stores and even some big craft stores like Michaels have awesome sugar bats, pumpkins, ghouls, etc.  Drip with red food coloring for a more gruesome cake.

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11.  Grab two spoons, a scarfing partner, and go to town.  Or just tackle that cake solo; that may or may not have been what I did. Enjoy!

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Tune in next week for some awesome Halloween roundups and DIY projects, brought to you by yours truly.  Now go have a craft-tastic weekend!

National Watermelon Day and a Great Watermelon Recipe

Saturday, August 3rd, 2013

Nothing says “summer” like biting into a big, juicy slice of watermelon. Since tomorrow, August 3, is National Watermelon Day, we think it’s the perfect time to introduce you to a more grown up watermelon recipe. It’s not that we have  anything against biting into a big, juicy slice of melon, but should your occasion call for something a little less messy, here’s a great, summery alternative!

This colorful savory watermelon salad is most beautiful when served in our round Calabash serving set. The shape of the bowl mimics the shape of the watermelon in a cute way and the rich brown tone of the Acacia hardwood offsets the reds, pinks and greens in this salad beautifully!  This dish serves a crowd, so it’s great to bring to a picnic or party.  If you’re making an extra-large batch and need a bigger bowl, try one of our larger Mason Cash Mixing bowls!

 

 

Sweet and Spicy Watermelon Salad

Ingredients

-          1 medium watermelon, cubed (about 15 cups) Not sure how? Here’s a tutorial

-          1 red onion, thinly sliced

-          ½ cup fresh mint, minced

-          3 cucumbers, cubed

-          8 oz crumbled feta cheese

-          1 heaping tsp cayenne pepper

-          1 tsp black pepper

-          2 tablespoons lime juice

-          2 tablespoons red wine vinegar

-          ¼ cup extra virgin olive oil

-          Sea salt, to taste

Instructions

  1. In the bottom of your serving bowl, whisk together the spices
  2. Add the lime juice, vinegar, and olive oil, whisk to combine
  3. Add in cucumbers, red onion, mint, and feta. Stir to combine well.
  4. Toss the watermelon in with everything else.
  5. Taste for seasoning. Add more salt, pepper, lime juice or cayenne if necessary
  6. Serve cold or at room temperature.

One of my favorite things about this salad is how easy it is to change up. Sometimes I add tomatoes, sometimes I leave out the feta, and sometimes I use basil instead of mint. No matter what variation I use, it tastes great! This salad is as delicious as it is easy, and it’s a great way to turn a classic taste of summer into something a little more sophisticated!  What’s your favorite way to eat watermelon?

Perfect Pecan Pie

Friday, July 12th, 2013

Today is National Pecan Pie day!  Like so many of those other food related holidays, we think that it’s a pretty good excuse to get creative in the kitchen and bake something delicious, and pecan pie is one of  my personal favorites! Even if you’re not a pecan pie fan, this simple recipe is sure to change your mind. It is fragrant with orange peel, rich with bourbon and cinnamon, and amazing with vanilla ice cream.  So let’s get started!   This is a great pie to finish off a summer BBQ, but it’s also wonderful for the holidays, so make it now and bookmark it for later! Trust me, it’s a total crowd pleaser at Thanksgiving!

First, gather up your equipment.  You’re going to need a saucepan, a mixing bowl that can handle heat (our Mason Cash cane mixing bowls are perfect,) a rolling pin, a pie dish, a baking sheet and a whisk. If you’re making crust from scratch, you’ll need a separate bowl for that. I suggest popping a Mason Cash bowl in the fridge for your crusts. They stay cold forever, which makes for a better dough!

A note on pie dishes:  You’ve probably noticed that there are a lot of different kinds of pie dishes on the market. On a recent trip to the cooking store in my area I saw flimsy foil dishes along with metal, Pyrex, enamel, ceramic and stoneware.  For pies with a pre-baked crust, I’m partial to enameled pie plates like our Enamour dish.  It conducts heat really evenly which is essential for baking an unfilled crust.  For other pies, I really love terracotta bakeware. I use our Mason Cash terracotta pie plate for pretty much every fruit pie I make, along with this pecan pie. It promotes a really crisp crust, but keeps it flaky and buttery, rather than drying out the crust.  Now on to that pecan pie!

Ingredients

  • Pie crust (either store bought or use our favorite recipe HERE)
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon bourbon or whiskey
  • Zest of one orange
  • ¼ tsp cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups lightly toasted pecan halves (1/2 pound)

 

Instructions

  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
  • Place in buttered terracotta pie dish.
  • Trim edge, leaving a 1/2-inch overhang.
  • Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
  • Lightly prick bottom all over with a fork.
  • Chill until firm, at least 30 minutes (or freeze 10 minutes).
  • Meanwhile, melt butter in a small heavy saucepan over medium heat.
  • Add brown sugar and cinnamon, whisking until smooth.
  • Remove from heat and whisk in corn syrup, vanilla, bourbon, orange zest, and salt.
  • Let cool for 2 minutes
  • Lightly beat eggs in a medium bowl that can handle heat.
  • Gradually beat the corn syrup mixture into the eggs, whisking the whole time
  • Put pecans in pie shell and pour corn syrup mixture evenly over them.
  • Bake on baking sheet until filling is set, 50 minutes to 1 hour.
  • Cool completely.

 

Enjoy! It’s National Pecan Pie day, so the calories definitely don’t count.

Summer Strawberry Shortcake

Tuesday, June 18th, 2013

Last week wasNational Strawberry Shortcake Day! For us here at Pacific Merchants, even if we’re late, it’s just a great excuse to get out our Mason Cash baking supplies and bake up a storm!

To make strawberry shortcake, you’re going to need a few bowls in a few different sizes: one for making the fruit filling, one for whipping the cream, and one for mixing up the dough.  Naturally, this was a perfect excuse for us to whip out our Mason Cash strawberry mixing bowls. They come in four sizes, so I used the littlest one to eat out of, the next  up for the whipped cream, the 2 quart for the strawberries, and the large mixing bowl to make the dough!

Mason Cash bowls are perfect for strawberry shortcake because both the bowls and the desserts are classics with a long history. Strawberry shortcakes were actually mentioned in Shakespeare’s Merry Wives of Windsor, so we felt it was natural to make a British heritage dessert in bowls from a British heritage company.  And while Mason Cash isn’t Shakespeare old, it does date back to the early 1800’s.  So let’s get cooking

You can use anything from angel food cake to pound cake to biscuits for your shortcake dough. Personally, I love this scone-inspired dough. It’s not too sweet,  it’s sturdy enough to hold up to juicy strawberries, and it comes together easily with just a little work and very little equipment, just a large mixing bowl, a couple of butter knives, and a wooden spoon.

 

Ingredients