Image courtesy of Wholefully blog
Presents! In a jar!
Looking for a few quick and easy gifts for the holidays? Here are some that anyone can pull off—and that won’t break the bank! Impress your friends, woo your neighbors, and blow up your Instagram feed with these darling DIYs that make use of a trusty favorite: the Mason jar.
1 pkg of vanilla cake mix
1 pkg of chocolate cake mix
½ C mini or regular size chocolate chips
Whisk together ingredients. Spoon into mason jars and seal with a lid. Decorate with ribbon and a sticker or tag that includes the following instructions:
1 mug + 4 T of mix + 3 T water + 1.5 minute in the microwave = Instant Chocolate Mug Cake!
Optional add ins: 1 t vanilla extract. For Mexican chocolate cake, sprinkle the top lightly with cayenne pepper. Or top with whipped cream, strawberries, and chocolate syrup, or simply with a drizzle of caramel sauce.
1½ C Epsom salts
½ C sea salt
peppermint essential oil
beet powder (optional to add color)
Directions In a medium bowl, combine the salts and the essential oil to your desired strength (don’t overdo it!). If you wish to add coloring to create candy-cane stripes, separate half the salt mixture into another bowl. Add a small amount of beet powder to one half of the salt mixture and stir well. Layer the red and white salt mixes into a Mason jar, alternating the colors until full. Top with a bow and a gift tag.
1 C Flour
½ C Salt
2 t Cream of Tartar
Directions Combine all ingredients and spoon into a jar. Add a label with the following instructions:
Combine entire contents of jar + 1 C water + 1 Tbsp. vegetable oil. Heat in nonstick pan over medium heat, stirring constantly. Add several drops of food coloring and continue stirring. Once thickened to a solid, remove from heat and from pan and place on waxed paper or a plate to cool. Store in an airtight container.
3 C dried black beans
1 C dried navy or great northern beans
1 T dried onion flakes
2 t garlic powder
2 T cumin
½ t crushed red pepper flakes (or to taste)
1 t celery seed
2 bay leaves
½ t black pepper
1 T chili powder
1–2 T veggie bouillon
Directions Combine spices and spoon into the bottom of the quart jar. Then layer your beans in the jar, ⅓ C black beans, then ⅓ C white beans, layering in alternating colors until full. Add a bow and label with these instructions:
In a large pot, combine the contents of the jar with 12 cups of water or stock. Bring to a boil, reduce heat, and simmer for 1½–2 hours, stirring occasionally, until the beans are tender and the soup thickens. (For thicker soup, mash a few of the beans in the pot.) Serving suggestions: sour cream and avocado for toppings, cornbread or tortillas for a side.