Leave a tiny bit of wiggle room because you’ll lose a bit when you seal the ends together. 
(With those matches. Yes, there is fire in this tutorial.)

Bunny jars for Easter
Tools and Materials

• Sitting rabbit
• Standing rabbit
• Glass jars (I bought three and three were old jam jars that I cleaned and removed the labels from)
• Montana White spray paint, Soap colour
• Montana Black spray paint, Cocktail colour
• Montana Black spray paint, Pink Lemonade colour
• Plasti-kote super satin paint in mint
• Super glue (a hot glue gun didn’t work)

Bunny jars for Easter, How-to step by step 



Start by carefully gluing the rabbit to the jar lid and leave to dry. Place lid on a platform you don’t need (I used an old glass pot I did not need anymore). Following the instructions on the spray paint, carefully spray the glued rabbit and lid until you have an even coat of paint and the original colour of both the rabbit and lid are no longer visible. Leave to dry. Fill with Easter treats.

Saving Old Flowers

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You could substitute any other fruit pie filling for the peach: cherry, blueberry, even lemon would be fabulous. And for an extra special garnish, top with homemade whipped cream or vanilla bean ice cream.

NOTE: All of my dessert in jars recipes are meant to be eaten immediately. I  have not tested them for long term storage {because quite frankly they’d never last that long around my large brood LOL}

Peach Cobbler in a Mason Jar
What you’ll need: {makes 4 individual servings}
21 ounces of peach pie filling
1/2 cup bisquick mix
1/2 cup milk
1/2 cup sugar
pinch salt
1/4 cup butter – melted

What to do: 
1. Preheat oven to 375 degrees.

2. Place a silpat {or other silicon mat} into a deep sided ovenproof baking dish. Spray 4 – 4 ounce mason jars with cooking spray and place them onto silpat

3. Into a bowl add: bisquick mix, milk, sugar and salt. Stir to combine. Add melted butter. Stir. Set aside.

4. Put approximately 3-4 peach slices/filling into each mason jar. Top with 1-2 tablespoons of batter per jar.

3. Bake for approximately 30-35 or until top is golden and bubbly.

4. Jars should be cool to touch prior to serving.
 
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Red Velvet Nutella Cake-in-a-Jar

• 1 box chocolate cake mix, prepared according to package directions
• 1 teaspoon red food coloring
• 1/2 cup Nutella
• 1 jar cream cheese frosting
• 3 pint-sized canning jars

Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.

Stir the red food coloring into the prepared cake batter.  Spoon about 1 cup of cake batter into each jar.  Cook one jar at a time in the microwave for 1-2 minutes, or until the cake is cooked through.  Allow jars to cool slightly, then scoop the top half of cake from the jar. Spoon a tablespoon or so of Nutella into the center of the jar, top with a dollop of cream cheese frosting, then replace the top half of the cake back in the jar, add another layer of Nutella, then enough frosting to fill the rest of the jar.

Serve immediately or cover with a lid and store in the fridge or pop into the mail & surprise someone you love! Cakes should stay fresh in the fridge for up to 5 days, and can be mailed so long as they are topped with a canning jar lid and arrive at their final destination within 3 days.

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What you’ll need:

Kraft paper Gable box ( I like these from Garnish)

A variety of crafty supplies….fabric scraps…pens…markers…acrylic paints…strings…ric rac…ribbons…cardstock…blank cards…stickers…etc. BE CREATIVE and know your audience! Tie it up pretty with ribbon or string and you’ve got yourself a memorable gift or takeaway that anyone would love! enjoy!
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Peanut Butter Cups in Cake in a Jar

12 pint-sized canning jars with lids
canola oil spray
8 ounces peanut butter
1 1/2 cups powdered sugar
1 recipe Devil’s food cupcakes or cake mix
8-10 ounces dark chocolate

Preheat oven to 350 degrees F. Spray the inside of the canning jars with the canola oil. Mix together powdered sugar and peanut butter until smooth. Roll into 1.5-2″ balls. Scoop 3-4 tablespoons of cake batter into the bottom of each jar using a large scoop. Place a peanut butter ball into the center of each jar and add an additional 2-3 tablespoons of batter. Wipe up any batter that hit the outside of the jar or around the rim.

Bake at 350 degrees on a baking sheet for 15-20 minutes or until tops spring back when touched. Remove from oven. Immediately place 1/2 ounce of chocolate on top of the hot cake. Seal with ring and lid and wait for them to pop. Using a towel, pick up the jar and turn to coat the entire top of the cake with chocolate. Store in the fridge for up to a week.

Makes 12 cupcakes in a jar.
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Double Chocolate Brownies with Salted Caramel Icing in a Jar

• 2 sticks unsalted butter, melted
• 6 ounces bittersweet chocolate, finely chopped
• 4 eggs
• 2 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 ¼ cup all-purpose flour
• 1 cup semisweet chocolate chunks

For the frosting: (Adapted from Chow.com)

• 1/4 cup sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 sticks unsalted butter, softened
• 1 teaspoon kosher salt
• 1 cup powdered sugar

1. Preheat the oven to 350.
2. Melt butter and chocolate together. I use the microwave, heating it in short intervals so the butter doesn’t explode. Mix together until fully combined. Cool slightly.
3. Beat together eggs, vanilla, sugar and cocoa powder in a mixer until combined. Add chocolate mixer, beat until just combined.
4. Finally, add flour, baking powder, salt and chocolate chunks to the chocolate mixture and mix until the batter is totally incorporated. Remember to scrape down the sides of the bowl and the bottom of the bowl to make sure it all comes together.
5. Pour batter into butter 6 5 ounces jam jars. Bake the jars on a cookie sheet for 20 to 25 minutes or until the tops are cooled and spring back when touched. Allow the brownies to cool completely before frosting.

6. To make the frosting: In a small saucepan combine the sugar and water. Bring it to a boil and cook it, without stirring until it turns a dark amber. About 7 minutes. Once it darkens turn off the heat and remove the pan from the stovetop.

2. Stir in the heavy cream and vanilla very carefully, stirring well even as it bubbles. Then allow it to cool.

3. While the caramel is cooling beat the butter and salt until smooth and creamy. Then add the confectioners’ sugar and beat until well incorporated. Turn off the mixer and pour in the caramel and beat everything until it is light and fluffy.
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