Pumpkin jar bread mix

I really felt like baking something last night. It’s my go-to activity when I’m stressed. First, I wanted to make pumpkin whoopie pies with cream cheese frosting filling. Turned out I only had one egg. I mean, one egg. What can you bake with just one egg? Have you ever noticed everything calls for at least two eggs? I was about to give up, when I remembered I had a few jar mixes in the pantry. See, I told you those things would come in handy in a pinch. I had three mixes, and all of them only took one egg! I figured if I did the pumpkin it would be a post, let me baking something, and give me a tasty breakfast the next few days. Perfect!

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What you’ll need:

3 cups Bisquick… I’m a big fan of the giant Sam’s Club box of Bisquick, we make a lot of waffles.

1 cup sugar

1 tsp pumpkin pie spice… I don’t know about you, but by this point I’m wishing there was an economy size.

1/2 tsp nutmeg

1/2 tsp cloves

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Start with the Bisquick. It fills a good bit of the jar, so it’s very important to tamp it down. I just bounce it on the heel of my palm for a minute.

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See what a difference that makes?

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Add the spices. I spread them around so there was a little of that brown color against the glass. This isn’t a particularly pretty jar mix, but the little line is a nice touch if you plan on giving these as gifts.

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Use a jar funnel for the sugar, because this happens. It’s doesn’t all fit! Yes, it does. Tap the jar to let the sugar settle, then lift the funnel a little, and repeat a few times. Remember, there’s a good bit of space around the funnel too, and you don’t need any head space.

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See, it totally fits.


1 can (16 oz) pumpkin puree… it’s 2 cups, for those of you who also believe there’s no such thing as too much pumpkin and always buy the biggest can available. I’m on my 4th can.

1 egg

Mix everything together until just combined. Pour in prepared 9×5 pan.

Bake for 1 hour at 350.

So, fast forward a week or so when you’re hankering for something tasty, pumpkin, and easy. You’re at that lazy threshold of wanting to bake, but not wanting the effort of dragging everything out of the pantry to do so. Enter the already work done pumpkin bread mix in a jar. Huzzah!


Start preheating the oven now, cause this isn’t going to take very long.


AWESOME TIP ALERT: Probably the best thing I ever learned off a Food Network daytime cooking show was this little move right here… the bread sling. Have you ever made a quick bread only to have it not want to come out of the pan and you end up having a bread massacre trying to get it out? It’s a sad, sad thing. I promise you, do this and you’ll never have that problem again. Cut yourself a piece of parchment paper that will fit the long width of the pan. Spray the pan, then lay the paper in and spray again.


It’s 100% worth the extra bit of time. You’ll thank me when you take the bread out.


Mix it all till just combined to keep it from getting too dense. It’s going to be kinda thick, but that makes sense considering the dry to liquid ratio.


I’d say pour it into the pan, but it doesn’t really pour. So just manhandle it with a spatula into the pan and spread it all out.


I pulled it out maybe 5 minutes shy of the 1 hour. I poked it anyway, even though it looked perfect. I rarely go the full bake time suggested, but this was fantastic.


After a couple minutes, lift it out with ease using the fantastical sling, and put it on a cooling rack. Look at how pretty that is! I told you the sling is the best.


It’s moist and thick but not dense. One piece is pretty filling. Very hefty and pumpkiny. I zapped a piece in the microwave for breakfast this morning. It was delicious. So you can sit there, all drooly and jealous, or you can make your own!


Pumpkin ice cream

I forget when it was I got this little ice cream maker. One day I suddenly became inspired to make various flavors and mixes. My kids loooove them some ice cream, so I knew it would go to good use. Well it got buried in the Mary Poppins cabinet of small appliances. So aside from a couple batches of orange sorbet when I first got it, the little wonder hasn’t seen the light of day. Until now. I was contemplating pumpkin related ideas for days and new ones were popping up all the time. One of those light bulb moments was a pumpkin ice cream. At first I wasn’t sure, but even if it was bad I wanted to try. Well good news, folks… it was an awesome success! Think frozen, creamy, pumpkin pie. I’m not even kidding. I had two other taste testers confirm this conclusion.



What you’ll need:

2 cups heavy whipping cream… if you get the tall container you can use the rest to make whipped cream!

1 1/2 cups canned pumpkin

1 cup packed brown sugar

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp vanilla extract

1/4 tsp salt

1/8 tsp ground cloves

021 My Hamilton 1.5 qt ice cream maker. Cute, not a giant bucket, automatic, and makes enough but not too much.

SPECIAL EQUIPMENT ALERT: You do need an ice cream maker for this recipe. I’m sure you could find some recipes that don’t require a machine, but this is not one of them. Besides, I think this is a staple little appliance for having small children. Think about how much money we’ll save not buying ice cream!


I just tossed everything in the Kitchenaid mixer and let it go for a little bit. Just go on low and keep an eye out for it to combine. Doesn’t take very long.


I stuck it in the fridge cause I wasn’t ready to process it yet. The ice cream bucket for my machine has to be in the freezer over night before doing anything. There’s water in there and when the paddle turns it freezes. It’s pretty darn cool. Also, sticking the mixture in the fridge will give it a head start since it might have warmed to room temp while you were mixing it.


My machine is 1.5 qts and held this whole recipe. So dump it in, attach the paddle, snap on the lid, and start her up!


So it’s churning and churning and churning and I was starting to get nervous. This happened every time I’ve used this thing. There’s no timer, no ready light, just waiting and listening. This machine is pretty nifty, and not as loud as I thought it would be. For mine, the paddle will start to get stuck and that’s when it’s done. Makes sense. It’s too thick and awesome to churn anymore.


Took the lid off and the paddle was still stuck. Must be a fantastic sign!


Looks like ice cream! It’s going to look like more of a soft serve, so you want to put it straight into a container and stick it in the freezer for at least an hour.


Oh, I almost forgot… homemade whipped cream. This will be a quick one. Take 1 cup heavy whipping cream and beat it on high till soft peaks start to form. Now, this part is very important… you MUST put the bowl and the whisk in the fridge to chill before doing this. That’s why a Kitchenaid is so awesome = metal bowl. So when those peaks form, add in 3-4 TBSP powdered sugar and 1 tsp vanilla. Whisk it in high for another few seconds till those soft peaks get stiff. There you have it! Or crack open a can of reddi-wip, I’m not judging.


Isn’t that just beautiful?! We had an official tasting and it was given rave reviews. I personal think it tastes like frozen pumpkin pie. This might just be my new favorite frozen treat.

Pumpkin mini muffins

This recipe was my pumpkin flood gate recipe. The first one I learned that unlocked the part of my brain that looks at everything and says, “hey, let’s put pumpkin in that”. It’s quick, easy, tasty… all the things ya gotta love about a good muffin recipe.


What you’ll need:

1 box yellow cake mix

1/2 tsp cinnamon

1/4 tsp pumpkin pie spice

1 1/4 c water

2 TBSP veggie (or canola) oil

3 eggs

3/4 c canned pumpkin puree (NOT pumpkin pie filling)

muffin pans… your choice on size, but I usually do mini muffins.

Preheat your oven to 350 before you start. This is pretty quick to put together, so you won’t have to wait for the oven when you’re ready.

First off, I know what you’re thinking… box cake mix?! That’s cheating! So just knock it off. There’s nothing wrong about altering a cake mix. As my aunt always says, “if you open the box at home, it’s homemade”. Altering cake box mixes can be a lot of fun. You can experiment with new flavors and ideas without the hoops of making it from scratch and the crushing disappointment of wasted time if it turns out like junk. Trust me, not awesome. So yeah, box mix, deal with it.


Of this mammoth can of pumpkin, this tiny bit is all I used. I have more plans, so I slapped some cling wrap over it and stuck it in the fridge. If you don’t plan on any other pumpkiny delights, I suggest you get the smaller can. Even the small can will make a double batch with ease. I’m a horrible judge of how much I need when I’m shopping for ingredients. I can’t tell you how many tubs of sour cream I’ve tossed because I only needed a cup and I panic and get the economy size cause I’m afraid I’ll run out of it. Don’t act like you’ve never done that.


Dump all the dry stuff together, then add the rest. It’s going to look like there are tiny lumps. You can turn your beaters on high for a few seconds, but don’t over do it. They’re not going to all go away, but they’re not going to ruin your muffins, so relax.


Spray the bejeepers out of your muffin tins. I don’t like to use liners for this. First off, since you’re using a box mix they’re going to be a little softer and about 36% of your cake will stick to a liner. You just made that number up. Yes, yes I did, but you know it’s true. How many times have you picked out a delicious looking cupcake only to peel the liner and almost half the cake goes with it? At that moment you can either toss the paper and weep over the lost tastiness, or look like a crazy person trying to eat the liner. Second, mini muffins are eating by the half dozen, and who wants to work that hard shucking for breakfast? No one.


At first I had thought about using our good friend, the cookie scoop. However, muffin batter is runny and requires something else. I give you, the batter dispenser! Yeah, I have a lot of weird gadgets. This thing is pretty handy for cakes, muffins, and most of all, waffles. It takes a second to get into the rhythm of pouring that will give you the perfect amount. Practice makes perfect. You can get 6 dozen mini muffins, or 24 standard muffins out of this. I don’t know about jumbo ones, but I bet they’d be awesome.

Bake minis for 8-11 minutes, and standards for 25-30 minutes.


They puff up pretty well and will have a soft, spongy feeling. If you do a toothpick test, it will likely come back with a tiny piece or two, but it’s okay. If you just have to use liners, I suggest you over bake them just a little. It’ll help with that liner cake loss problem.

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HANDY TIP ALERT: Got stuck muffins? I didn’t feel like respraying after the first batch so I paid the price when it came to get them out. If you don’t have one, invest in a small angled spatula. It’s absolutely perfect for icing cupcakes and cookies, but it also works as a fantastic muffin unsticker. Run it around the edge to loosen, then use it to wedge the muffin out. Go slow to avoid ripping. It’s pretty easy, just takes a little time.


Watch yourself, mini muffins can be dangerous. They’re so small that it’s pretty easy to eat 6, or 8, or 2 dozen. Granted, there’s no such thing as too much pumpkin, but there is such a thing as muffin overload.

Pumpkin mini donuts

Let’s kick off this pumpkin adventure with something everyone can get behind… the mini donut. What’s not to love? It’s delicious, easy to make, and adorable! Be warned, it’s tiny size can lead to eating the majority of the batch without realizing it. I speak from personal experience. So here we go.

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What you’ll need:

5 TBSP melted butter

1/2 c sugar

1 egg

1 1/2 c flour

2 1/4 tsp baking powder

1/4 tsp salt

1/2 tsp pumpkin pie spice

1/2 c milk

bowls and spoons and all that jazz

SPECIAL EQUIPMENT ALERT: I used a mini donut maker.

002 (4) My sister got me this a few years back and it’s one of my favorite little kitchen toys. You can use a donut tray, just adjust the time. Use your common sense.


I relied my magical kitchenaid again, but doing this all by hand is pretty easy. Mix together the butter and sugar then add the egg. While that’s going in the kitchenaid or after you’ve whisked by hand you should sift together the rest of the dry stuff. Do I really need to sift? Yes, the answer is always yes. Sifting is never just stuck in directions for the fun of it. It’s not fun, if you think it’s fun you’re weird. It has a purpose. I don’t know what, but go with it.

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Sift it into a bowl so it’s easier to pour into the bowl as you mix. Alternate pouring in the milk and the sifted mixture. I used a 1/3 cup for the flour and ended up doing flour, milk, flour, milk, flour. It shouldn’t take very long to get a nice consistency.

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You want it to stick to the paddle like that. Pretty, isn’t it?

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Scrape it all to one side so it’s easy to scrape. Hey! Look who’s back! It’s our good friend the cookie scoop! Didn’t I tell you he’d show up again. Yeah, it’s a he. I call him Sir Perfect-scoop.

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Hence, the perfect scoops. SIDE TIP: If you’re using a donut tray, I suggest putting your dough in a gallon ziplock bag (like piping frosting), cut a tip, and use it to pipe the dough into the tray. I bet that will make things much easier.

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This donut maker I do 3 minutes. If you have one, it might be different, if you’re using a tray then you’re on your own, but I bet you know what to do. I know when I was an early baker I needed to have exact temps and times for everything. If a recipe was for standard muffins then gosh darn I was going to do standard muffins for the time and temp specified. Well, I’ve learned a thing or two and I’m not afraid to change the size *gasp* and even the temp and time *blaspheme!* to get the product I want. Best rule of thumb, start at a lower time than you think. You can always leave them in longer. You can’t, however, turn back time and unburn them. Unless you have a time machine oven in which case I’m totally jealous.

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Toss them onto a nearby laid out towel. I used little tongs, then I tried a fork, and finally I got out the prong thing that goes with my cake ball maker. Yes, I have a cake ball maker and yes, you’ll get to see it in action eventually. Geez, pushy.

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Taste test passed by the most critical of reviewers. So you think we’re done, right? WRONG!

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Every donut needs a good glaze!


What you’ll need:

1 c powdered sugar

3 TBSP milk

1 tsp pumpkin pie spice


This is the easy part… just whisk it all together, Seriously, that’s it.

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There are three methods I could think of for applying this awesome, sugary delight. You could pick them up and dip them, pour it over them, or use a pastry brush. I used a pastry brush like a civilized person.

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First, I put them on a plate so as not to get the towel all sticky. Just brush brush brush as much as you want. It’ll harden up for a nice crusty coating if you wait. Or you can just start eating them. I may have done a little of both.

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They never last long. What a lovely way to kick off our pumpkin journey!

All hail the mighty pumpkin!

great pumpkin

IT’S FALL!!! How do I know this? Because yesterday I had to wear a jacket ALL DAY. Finally! Cool weather, trees turning, leaves falling, and the best part of all? Pumpkin e-v-e-r-y-t-h-i-n-g. Love it. I already had a pumpkin spice latte and a pumpkin scone at Starbucks. In honor of this most awesome time of the year, I’m going to start a new series. Is the hat series done? No, but we can multitask.

I give you… the great pumpkin series. Including, but not limited to:

pumpkin donuts

pumpkin muffins

pumpkin cheesecake

pumpkin cake balls

pumpkin oatmeal cookies

pumpkin dessert bars

pumpkin whoopie pies

pumpkin pancakes & waffles

pumpkin roll cake

pumpkin torte

pumpkin scones

I think that might be it for the food, unless you can think or something else, in which case you can comment a suggestion. Then there are the decorations! We’re going to paint, sticker, sew, and carve. It’s gonna be EPIC. Are you pumped up… or perhaps pumpkined up? Tell me you saw that coming.

I’m excited, I hope you’re excited and I hope you’ll join me on this falltastic adventure. I’ve got a three pack of pumpkin puree from Sam’s Club waiting in the pantry. Let’s do this!!

Fleece hats series part four: panda

I have to say, this might be my favorite so far. Probably because I’m such a big fan of pandas. Who remembers when the big thing on youtube was that sneezing baby panda? That was the best thing in the world. Plus there was a dog that had been painted to look like a panda. Okay, maybe you had to be there.

Anywho, panda hat. There’s a little more hand sewing than the lady bug, but most of it is flat and super easy. We’ll be using buttons for eyes and the only new skill is the ears. Easy peasy.


What you’ll need:

basic hat template from part one

fleece: black, white

two little black buttons

black thread, sewing needle, machine and all that


013 (4) This is the panda parts template… 4 ears, 2 eyes, 1 nose, all in black. You want the basic hat in white, duh.

You can go ahead and sew the hat top and brim together. The only other machine stitched thing is the ears. Put them right sides together and stitch around the curve.

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Turn it right side out, fold in half, and stitch across the bottom to hold it in place. That makes it look like an ear.

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Well that’s the end of machine sewing, so grab your hand sewing gear and get comfy. First thing, pin the face pieces in place. You know how I feel about pinning, but in the interest of this thing not coming out looking all crazy I decided to hold them in place.

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Hand sew all the piece in place. No special, super secret stitch or anything. Just something that gets the job done. Go ahead and sew on the eyes. That would be the buttons. I debated using buttons at all, but without something a little more 3D to represent the pupils it looks a little like a zombie panda and I was not cool with that. So, buttons. They’re easy to sew down and should be waaay harder to get off than a bead. What do you think the first thing a two-year-old would do with a hat that had beads for eyes? Or are my kids they only ones that try to rip everything apart. Oh well. Moving on.


Now for the hard part. There’s no easy way to do these stupid ears. That was harsh, they’re not stupid, they’re adorable! And annoying. A good guide is making an X. The ear edge should be perpendicular to the seam, halfway on the seam and the ear. Did that make sense at all?

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I started out by doing a stitch through the ear and then through the hat. It’s all loosey goosey for a few stitches. Just hang on best you can and take it slow.

004 (4) Pain the butt, right?

Well good thing you’re done. Before you get ticked off and throw it across the room. Super cute. Hey! I just had an idea. What if you used a dark red for the hat, brown for the eyes and ears, and black for the nose. Red panda! Oh that’s good. No, I’m probably not going to do that one because I don’t have dark red fleece in my stash, but I’ll keep that on the back burner.

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By bakingmama22 Posted in Sewing

That brownie jar mix

I told you I’d come back to it eventually. I’m surprised it made it this long. These turned out really well. I was very happy with it. Very rich, could really taste the cocoa. In the original post I didn’t give a clear answer on what size pan to use. Well, turns out it’s 9×13. In fact, I’m pretty sure if I had used an 8×8 it would have over flowed. So let’s do this!


What you’ll need:

that jar brownie mix

1 cup butter, softened

4 eggs

mixer and what not

9×13 pan

You should have directions written on that handy little card, so I won’t go into all that. If you’re fortunate enough to have the glorious, all powerful kitchenaid then use the paddle. Otherwise you might be doing this by hand. It gets pretty darn thick.

Prepare your pan.

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I don’t care what you say, Baker’s Joy is fantastic. Spray the crap out of that pan. No baked good has given me such a fight coming out of the pan like brownies.

013 I told you it would be thick.

Spread it around, slow and steady.


The card on the jar says 50 minutes at 325, but mine only took 40 minutes. No one knows your oven better than you.

015 Those little dips are chocolate chips. So tasty. Another jar mix with a stamp of approval to be refilled and put back in the pantry to wait for another time I’m craving a delicious, chocolatey treat.

By bakingmama22 Posted in Baking

Fleece hat series part three: ladybug

009 (5) He kept asking if the buzz was done. What a slave driver, geez.

I feel like this one is sort of cheating. It’s so easy, and only adds one new thing!

What you’ll need:

fleece: black, red, white

black pipe cleaner

two black pompoms

thread: black & white

sewing needle and machine and all that jazz

pieces: hat top, brim, two eyes, antenna, four black dots (there’s no template, just eyeball it)

READ ME FIRST! Before you go back to part one and make your hat, this part is important… in the interest of not hand sewing everything, I went ahead and machine stitched the black dots onto the top part BEFORE attaching the brim. I was actually pretty proud of myself for this one.

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You’ll want to put a dot in every section between the seams. There are four seams, so four dots. Pretty simple.

So you’ve done your top, and the dots, and then put the brim on. Time for the antenna. That’s from the bumblebee. I actually downgraded my pompoms for this one. Mainly because I couldn’t find any bigger ones. Seriously, giant bag of pompoms and only two medium black ones. What a crock.

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After you’ve got your antenna, you want to make it into a little football goal and put it right on top of the brim edge, like the picture. Sew that sucker down. I started about half an inch up and just went down, across, and back up the other side.

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Go ahead and make the eyes and attach them in front of the antenna. They can overlap a little onto the brim. I know the last two we made that wasn’t the case, but it works here.

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Look at how easy that was! Aren’t you glad that we started with that difficult dinosaur one? Unless you’re just joining us, in which case I kinda feel like you’re a cheater mc-cheaterson. Now Cory is happily buzzing around the living room and I can hunt for little black buttons for the panda hat.

By bakingmama22 Posted in Sewing

Remember that snickerdoodle jar recipe?

I’m a stress baker. It’s my happy place. I use to be a stress eater, but I’m working on that. However, baking is what I do to cope. I needed it extra this morning after being cussed at by a mom whose daughter darted her bike into the middle of an intersection right in front of me. I was pretty far away from her, but got a bad word and a nasty look from the mom as I drove away. Fantastic way to start the day. My stomach was in knots over it for two hours till I decided I needed to get my ktichenaid on. What a perfect time to try out one of those mixes that have been taunting me every time I open the pantry.


Do you remember this jar? No, well lucky for you I learned how to put a link in posts. So now you can go back to the original post and review.

So you’ve got your jar mix, and the other things you need that you wrote on that handy dandy card attached to the jar. Mix that 1/2 c sugar and 1 TBSP cinnamon together for the tasty coating each ball of dough will get.

Preheat your oven to 375 now, before you have all the dough set out on the cookie sheet and have to stand there like a weirdo staring at your oven, willing it to preheat faster.

I stuck the butter in the microwave for 20 seconds to soften it up because I really didn’t want to wait for it to get soft just sitting out. Other than that, throw everything into the bowl and mix it up. It’s all crumbly! Keep mixing. It’s going to look like a crumby mess for a couple minutes. No, I didn’t time it, use your eyes. Geez.

005 See, more cookie dough like.

Let me introduce you to one of my favorite cookie making tools. The melon baller.

004 Oh glorious melon baller, how many perfect cookies have graced your shiny metal scoop. I know you can get official cookie scoops at Pampered Chef or Williams Sonoma, but this one probably cost 1/4 one of those fancy pants places.

No matter how it happens or what tool you use, roll 1″ balls of dough around in the cinnamon sugar and then lay them on your cookie sheet.

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I fit a dozen on my big ol’ Food Network insulated cookie sheets. Be civilized, use parchment paper. I usually don’t use the suggested bake time, but this is a rare exception. It took all 10 minutes and they turned out perfect. Using my fantastic scoop made two short of four dozen. Side note, cookie spatulas are awesome.

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This jar gets a huge stamp of approval! I highly suggest it, and I plan on refilling the jar with another batch, reattaching the instructions and putting it back in the pantry for when I need  calming morning of baking.

By bakingmama22 Posted in Baking

Desserts in a jar – part 1

I have a lot of cookbooks. Like the shelf is sagging and they’re crammed in there so tight I’m half afraid they might burst out when I walk by. I haven’t looked at some of them in awhile, but with trying to set up a freezer meal making party, I did some digging and found a little gem  tucked away. A whole book about gifts in a jar. Hey weren’t we doing a series on hats? I don’t have time to make a hat right now, cut me some slack.

To make up for your hardship of not getting a new hat, this post will be a twofer. Not one, but two super easy jar mixes that give you desserts at your fingertips! I’m really excited about this one. The idea of only having to grab one thing out of the pantry is magical. As opposed to balancing at least four tubs of whatever and then cramming them onto the small counter space next to the kitchenaid.


Let’s start with some fudge brownies!

What you’ll need:

1 qt wide mouth jar

jar funnel (optional but HIGHLY useful)

index card or some kind of tag to put the info on

yarn, twine, or ribbon… just something to tie it on

1 1/3 c sugar

2/3 c cocoa

2/3 c flour

1 tsp baking powder

2/3 c chocolate chips

2/3 c chopped pecans (optional)


Layer the ingredients in the order I put them. Pack them down a little after each layer. The easiest method is tapping the jar on the table, or your knee. That’s it!


Well maybe not totally done, you need to know what to do with this awesomeness in a jar. Knowing my luck, I would totally forget what this was, what else needed to go into it, and what book it came out of to find it again. I can barely remember what I had for breakfast. Holy crap did I eat breakfast?!

Anywho, punch a hole or two in an index card or a little piece of paper. Write the info you need to know, and tie it onto your jar so you don’t lose it. This is what you need to know for your tag…

“1 jar mix, 1 c softened butter, & 4 eggs. Preheat oven to 325. Cream butter, add eggs one at a time. Mix in dry ingredients. Spread into greased 8×8 pan. Bake 50 min.”

Want to make it a nifty gift? Cut a circle of fabric to go over the lid/under the ring, and tie the tag with ribbon for extra fanciness!

Okay, honesty time… the original recipe actually didn’t say what size pan to use. I was pretty shocked when I realized they just left me hangin’ like that. I assumed 8×8 cause that sounded right to me. That’s pretty normal for brownies.


You said this was a twofer! True enough, so here ya go.

Gave you a brownie, now time for a cookie. Everyone has a cookie or two that just make you feel like a kid again. Ones that your mom use to make. For me, one of those childhood favs is snickerdoodles. My mom makes some awesome snickerdoodles. This jar might not stay in the pantry very long.

What you’ll need:

1 qt wide mouth jar

funnel (slightly less optional)

card and something to tie

2 1/2 c flour

1/4 tsp salt

1 tsp baking soda

2 tsp cream of tartar

1 1/2 c sugar


Layer the ingredients like they’re listed. This one really needs to be tapped down. The flour takes up a lot of space, so take a little bit to tap it down. Then only add 1/2-1 cup of the sugar and tap it down to give yourself enough space for that last bit of sugar. It’ll fit, trust me.

Same deal with attaching the need to know, and here’s what you need to know:

“1 jar mix, 1 stick softened butter, 2 eggs, 1/2 c sugar + 1 TBSP cinnamon. Preheat oven to 375. Mix jar, butter, and eggs. Shape into 1″ balls and roll in cinnamon sugar mix. Bake for 10 min.”


How many cookies does this make? I have no idea! I haven’t actually tried this yet. Did you notice that this post has a little “part 1” on it? Can you guess what the second part will be? I intend on making these this week. So stay on the edge of your seats, or make them yourself!

By bakingmama22 Posted in Baking