A wonderful Tres Leches Cake recipe from the Desserts in Jars Cookbook.
This giveaway is now closed. Congrats to Lindsey from Growing Kids Ministry for winning!
I used to stand by the glass counter, staring longingly into the dessert case, hoping my parents would budge and buy me one of the little “parfait buckets”. Banana Cream pie, strawberry shortcake, triple chocolate brownie… all made even more appealing by their presentation in a clear, little container.
My Grandpa was my only ticket to ever getting these desserts… I knew every time we’d head to lunch together, a single serving dessert of my choice would be in my future. Sitting in the local KFC, eating little parfait buckets together, is still one of my favorite memories of time spent with my Grandpa.
My good friend Shaina reacquainted me with these memories of my Grandpa the second she started working on her Desserts in Jars cookbook. The appeal of pies, puddings, cakes and more in little single serving dessert jars was one I could totally relate to. There’s just something about eating your dessert in your very own special jar that makes it all the more decadent.
Shaina has sweetly offered to give one lucky Dine & Dish reader a copy of her cookbook Desserts in Jars, 50 Sweet Treats That Shine (Harvard Common Press). You’ll fall in love with Shaina’s writing, recipes and photography the second you flip open the very first page.
Giveaway Details for Desserts in Jars by Shaina Olmanson
To enter the giveaway, simply leave a comment on this post telling me what your favorite single serving dessert is.
For additional entries:
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All entries must be received by midnight, CST on Saturday, July 14th. Winner will be chosen via Random.org and notified via valid email address.
Tres Leches Cakes in a Jar
- 1 1/2 cup cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 14 ounce can Sweetened Condensed Milk
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- Preheat oven to 350° F. Line 12 muffin tins with paper liners.
- Cream softened butter, sugar and vanilla on high speed for 2 minutes. Add the eggs, one at a time, mixing until well incorporated.
- Slowly add the flour, baking powder and salt. Mix until just combined.
- Scoop the batter into the cupcake liners, filling them half full.
- Bake for 18-22 minutes until tops are lightly browned. Remove from the oven and let cool completely on a cooling rack.
- Unwrap the cupcakes from their liners. Poke each cake all over with a fork.
- In the meantime, combine the sweetened condensed milk, milk and heavy whipping cream.
- Using 6 8 ounce jars, place 1 cupcake in the bottom of each. Slowly spoon 3-4 tablespoons of the milk mixture slowly over each cake. Top each cake with an additional cupcake. Slowly spoon the remaining milk mixture over each cake. Cover the jars and store them in the refrigerator overnight.
- Serve topped with fresh berries or the whipped cream Shaina suggests in her cookbook.