Saturday, June 9, 2012

Father's Day Goodies

 Everyone knows that Dad's love to BBQ so I made these cute little BBQ Sauce jars just for the Daddy in our family for this Father's Day. These are my Grandma's recipes and boy could that woman cook!! Then what is dinner without dessert? My husband LOVES peanut butter so when we came across this recipe for peanut butter cupcakes my daughter said "Those are the ones!" I make soy candles in mason jars for a living so we have a lot of extra jars around the house. I end up using them all the time for baking, canning, crafts....they are pretty handy little things and make the perfect packaging for gifts!!

Flippin' Good BBQ Sauce
1 1/2 pints vinegar
10 TBLS brown sugar
2 TBLS Salt
1 TBLS Course ground black pepper
1 1/2 tsp liquid smoke
1 1/2 tsp crushed red pepper
1 tsp all spice
1 1/2 tsp allspice
1 1/2 tsp onion powder
3/4 tsp garlic powder
1 TBLS cornstarch
2 TBLS water

Mix vinegar and brown sugar and bring to a boil.  Add remaining ingredients except cornstarch and water. Simmer 30 minutes - add cornstarch and water, cook until thickened. Cool and place in an air tight container. Refrigerate for up to two weeks. 

Doggone Delicious BBQ Sauce

1 small onion chopped
1 1/2 cups of ketchup
1 TBLS mustard
3/4 brown sugar
1/2 cider vinegar
1/2 cup molasses
1/3 cup soy sauce
1 1/2 tsp ground ginger
1 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1 cup regular rootbeer

Saute onion until softened. Add all other ingredients stirring in rootbeer last. Simmer until thickened. Store in an air tight container in refrigerator for two weeks.  

Tops of sauce jars with self adhesive labels

For our 100% beefcake cupcakes we adapted this peanut butter cupcake recipe from How Sweet It Is.  
Peanut Butter Cupcakes
makes about 12 cupcakes

1/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
2 whole eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/3 cup milk
3/4 cup chocolate chips chips/morsels

Preheat oven to 350 degrees F.

Cream butter and peanut butter together in the bowl of an electric mixer until smooth and creamy. Add sugar and eggs and beat together until fluffy. Add vanilla and mix for another minute or so.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in peanut butter morsels.
Pour into cupcake tins and fill 2/3 of the way full. Bake for 15-20 minutes at 350. Let cool, then frost.

Chocolate Cheesecake Frosting

1/2 cup butter, softened
1 block cream cheese (8 ounces), softened
1 tablespoon vanilla extract
4 cups powdered sugar
1/3 cup dark cocoa powder
1-2 tablespoons milk, if needed

In the bowl of an electric mixer, beat butter and cream cheese together until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. If the frosting it a bit too thick, add milk 1 teaspoon at a time, until desired consistency is reached.  If it is too thin, add additional sugar gradually. Frost cupcakes once cooled. Top with chocolate shavings.

Print Me!!

Print Me!!

Once you have made your  sauces and cakes you can decorate your jars! Print out the labels and cut them to desired size.  I used some extra scrapbooking paper and hot glued a paper ring around the jars for added decoration. The labels are all white so they can correspond with whatever paper you find to use ( I printed mine on an off white paper to match my paper ring) And you can print them on cardstock to make the tags with ribbons or use adhesive label paper to stick directly onto your jars. 

1 comment:

  1. I love it! We are actually planning a bbq cookout this coming weekend and lots of homemade bbq sauce will be made :) Love your tags!


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