So I’ll admit, I’ve become a little jar-obsessed. The apple pies in little jars were fun, but let’s face it – I’m not gifted at making pies. Plus it’s getting hot outside and pretty soon it’ll even be too hot to bake bread.
Frozen. Frozen is where it’s at.
I found a recipe for Mudslide Pie, and with a little adaption and some bad math, these were sent to the freezer last month:
Cute, but too rich. They have a sour cream/melted chocolate layer on top of the crust, and next time I think I’d skip that part and just put the chocolate whipped cream in and call it good.
These were the latest creation: strawberry ‘cheesecakes’. No recipe, I just mashed half a block of cream cheese with some sugar and lemon juice until it tasted right and added some sweetened whipped cream. The topping is diced strawberries, sugar, and some of Lloyd’s mom strawberry jam.
The best part? No baking! Just eat straight from the freezer! The next best part? These jars are even smaller than the pie jars! Four ounces instead of eight. When I want something dessert-y I just want a little bit, so this works out pretty well. The worst part? My twenty year high school reunion is coming up and my eating habits are slowly declining. Maybe I should take up jogging.
Heaven help me if I find a two-ounce jar.
UPDATE: Dang it, Applebee’s! Quit stealing my ideas! (This just came in the mail – these are tiny desserts called ‘shooters’.)
SECOND UPDATE: A faster way to make frozen cheesecake, sandwich-style – HERE.