You like cheesecake. Your mother likes carrot cake. Your son likes brownies. If you’re facing an Easter dessert dilemma — or looking for a fresh idea for your next special occasion meal — mini desserts are your solution. In addition to making an impressive presentation, these mini treats offer something to please every taste. If you have Mason jars that you use for canning or preserving, use them for layering your ingredients. The 4-ounce jars are ideal for sampling one or more of these Easter treats, and they’re especially charming for a spring tea. Happy Easter!
TOFFEE BROWNIES IN A JAR
Makes 12
I like to make this dessert in 4-ounce jar because it’s quite rich — chocolate, caramel, toffee and whipped cream! You can prepare your favorite brownie recipe or use a package mix (I used Betty Crocker Supreme Triple Chunk mix that contains both chocolate chunks and chocolate chips). You will only need about half of the brownies to make 12 mini desserts (serve the rest separately or reserve for another use).
For the brownies
1 package brownie mix
1. Prepare the brownies according to directions for an 8-x 8-inch baking pan. Let cool completely on a wire rack.
For the caramel sauce
2 ounces butter
1 cup (packed) light brown sugar
1/2 cup heavy (whipping) cream
1/4 teaspoon sea salt
English toffee baking bits, such as Heath Bits O’ Brittle
Whipped cream
Shaved dark chocolate, for garnish
1. In a medium saucepan over medium heat, melt the butter and brown sugar until smooth. Slowly stir in cream and salt. Cook, without stirring, for 7 to 10 minutes, or until the sauce is thick and smooth. (Store reserved sauce in a jar; cover and refrigerate).
2. To assemble, cut half the brownies into 1/2-inch cubes. Place 2 to 3 cubes in the bottom of each jar. Spoon about 1 tablespoon caramel sauce on top of brownies. Top with 1 tablespoon whipped cream. Sprinkle with toffee bits. Repeat layering, ending with toffee bits. Garnish with shaved chocolate. Refrigerate until serving time.
CARROT CAKE IN A JAR
Makes 12
Like the brownies in a jar, make this in 4-ounce jars. You will only need about half of the cake to make 12 mini desserts (serve the rest separately or reserve for another use).
For the cake
2 large eggs
3/4 cup canola oil
1 cup light brown sugar
3/4 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups all-purpose flour
1 1/2 cups grated carrots
1/2 cup chopped pecans
1. Preheat oven to 350°F. Coat an 8-x 8-inch baking pan with no-stick baking spray with flour.
2. In a medium bowl, beat eggs, oil, sugar and vanilla with an electric mixer on medium speed for 2 to 3 minutes, or until blended. In a large bowl, whisk together baking powder, baking soda, salt, cinnamon, nutmeg and flour. Beat into eggs mixture until combined. Fold in carrots and pecans.
3. Bake for 35 to 40 minutes, or until a skewer inserted into center comes out clean. Remove from oven; let cool completely on a wire rack.
For the icing
3 ounces butter, at room temperature
6 ounces cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla bean paste
Chopped pecans, for garnish
Crumbled cake crumbs, for garnish
1. In a medium bowl, beat the butter and cream cheese with an electric mixer on medium speed for 4 to 5 minutes, or until blended. Slowly beat in confectioners’ sugar and vanilla bean paste until smooth.
2. To assemble, cut half the cake into 1/2-inch cubes. Place 2 to 3 cubes in the bottom of each jar. Spoon or pipe about 1 tablespoon icing on top of the cake. Repeat layering, ending with icing. Garnish with chopped pecans and cake crumbs. Refrigerate until serving time.
CHEESECAKE IN A JAR
Makes 12
For the crumb crust
1 cup graham cracker or digestive biscuit crumbs
1 ounce butter, melted
1. In a small bowl, combine crumbs and butter.
For the cheesecake
12 ounces cream cheese, at room temperature
3 tablespoons sugar
1 cup heavy (whipping) cream
1 tablespoon fresh lemon juice
12 ounces fresh raspberries, blueberries, and blackberries
Fresh mint, for garnish
1. In the large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth. Reduce speed to low; gradually add the cream. Beat for about 2 minutes, or until the mixture thickens.
2. To assemble, spoon and press the crumbs mixture into the bottom of 4-ounce jars. Spoon in cheesecake mixture. Layer or top with the berries. Garnish with mint. Refrigerate until serving time.
ETON MESS
Serves 8 to 10
This dessert is said to have originated at Eton College during its annual cricket game against the students of Harrow School. It was first made with strawberries mixed with whipped cream, but you can add other berries, if you wish. The broken pieces of meringue were a later addition. Store-bought meringue cookies make for quick assembly, and you can serve it in a jar, small coupe, or stemmed glass (the number of servings will depend on the size of the container you use.)
2 cups strawberries, hulled, quartered, and chopped
1 cup mixed berries, such as blackberries, blueberries, raspberries
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
3 cups cold heavy (whipping) cream
8 to 10 bakery meringue cookies, broken into pieces
1. In a large bowl, gently toss the strawberries and mixed berries with sugar and lemon juice; let stand for about 1 hour.
2. Whip the cream until soft peaks form. Gently fold meringue pieces into cream; stir in three quarters of the fruit.
3. Divide mixture into coupe glasses or other small glass containers; spoon remaining fruit on top
Margaret Johnson’s “Recipes” page alternates with “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order her cookbooks, visit irishcook.com
