I love glass. It doesn't matter what kind -- cups, bowls, containers, old ones, new ones, colored, clear, you name it -- I'm not picky. Even when hubby and I went on our honeymoon to Italy, one of the first stops we made was to buy a set of Murano drinking glasses. I'm still too scared to let the kids drink out of them as I fear one might get broken, but give me a few years (say 25) and maybe I'll loosen up a bit.
Honeymoon glasses notwithstanding, we've been letting our kids eat off and drink out of glass since they were little babies. We never liked the idea of using plastic and figured there was no time like the present to let Kenya and Chloe practice using and being careful with glass. Cute glasses like these which are durable and don't cost an arm and a leg, made our decision a little easier.
This all leads to my love of glass jars. Yes, jars. In line with my theory that kids will happily eat almost anything off of a stick or in the shape of a muffin, pancake or cookie, I find that the same is generally true when it comes to eating out of jars (like these, which I love, for instance).
For a friend's homecoming last week we made these Raspberry Cheesecake Jars in lieu of baking a cake and they were an overwhelming success. Fresh raspberries layered with honey tinged cream cheese and crushed graham crackers make every last bite absolutely spectacular.
Maybe next year I'll pull out the fancy glasses, but until then serving these cheesecakes in jars works just fine!
Chloe snagging a bite!
Raspberry Cheesecake Jars (6 servings)
- 1 8-ounce package cream cheese, softened
- 3 tablespoons honey (you could also use raspberry preserves or white sugar)
- 1/4 cup whole milk
- zest from 1 lemon
- 2 cups Fresh Raspberries
- 6 graham crackers, crushed (about 1 cup)
- 6- 8 ounce mason jars
1. Using an electric mixer, combine the cream cheese, honey, milk and lemon zest until smooth.
2. Layer in each jar: 6-7 raspberries, 2 tablespoons of cheesecake filling, and 2 tablespoons of crushed graham crackers. Repeat to fill the jar, then repeat with the remaining five jars.
3. Serve immediately or store in the fridge for up to three days.