Homemade Pudding Snack Packs

So, I recently made this variety pack of homemade pudding snack packs, for my kids’ lunchboxes, and, they were such a huge hit that they didn’t even last more than a day or so.  Even Mr. Allie got in on the action, and was eating pudding packs after dinner and sneaking them for afternoon snacks!

These are miles apart from that junk you can buy at the supermarket, which shall remain nameless, but begins with a “J” and ends with an “-ELLO.”  Or that other junk that begins with an “H” and ends with an “-UNTS.”  Or that other junk that begins with an “S” and ends with a “-WISS MISS.”  Or that other junk that begins with a “K” and ends with an “-OZY SHACK.”

Sorry.  You get the idea.  They’re seriously yummy and you need them in your life.  Now.

I developed this recipe for a YinMom YangMom recipe series, called “Lunch Lady Land.”  If you missed the big intro, shame on you.

Just kidding!  Haha.  It is to laugh.

The series is basically all about homemade foods that are lunchbox friendly.  It’s easy enough to grab a bunch of prepackaged stuff off the grocery store shelf, but it adds up to a lot of garbage in the landfill and a lot of questionable ingredients in your kids’ growing bodies.  I’m finding that it only takes a little bit of time and extra effort (and loveAwww…) to create lunchbox foods that are soooo much healthier, and they taste so much better too!

Here’s what we’ve done so far:
Homemade Gummy Fruit Snacks and Juicy Jiggles
Nut-Free (and Healthy!) Reese’s Cups
Corn Dog Muffins

If you are like me, and you often stare mindlessly into the fridge for way too long, hoping for a bolt of lightning to strike and inspire some genius food idea you can pack for your kiddies, be sure to check ’em out.  They’re easy to keep on hand in the fridge, freezer, or pantry, and you can just chuck ’em in the old lunch box and know that your little ones are getting good nutrition and a little taste of some homemade deliciousness.

And for todays installment, you will first need some single-serving containers.  I like this kind:

because they stack neatly and the lids snap together and to the bottoms of the cups, so I never have to hunt around my train wreck of a plastic-ware cupboard looking for a match.  (One of these days I really need to organize that mess!)  Also, they are BPA-free.

You will also need the following ingredients, which shouldn’t be too difficult:

1/4 cup sugar
1/4 cup cornstarch
2 3/4 cups whole milk, or 2 cups lowfat milk and 3/4 cup cream
1 teaspoon vanilla paste (buy here) or vanilla extract
1 tablespoon butter
1 additional tablespoon sugar
1/4 cup butterscotch chips
1/4 cup chocolate chips

In my house those are staples that we pretty much always keep on hand.

Making pudding from scratch may seem like a crazy idea to you, but, truthfully, it really isn’t any more difficult than making it from a mix!  One day my boys were pestering me for pudding and I didn’t have a box on hand, so I just made it this way, and it was so easy and quick!  Not to mention way yummier.  It thickens up while it’s still hot so you don’t even have to wait for it to chill before shoveling it right in (I’m evil)…

Put the sugar and the cornstarch in a pot and stir them together with a whisk.

Then pour in the milk/cream in a steady stream while whisking.

Put it over a medium-high flame and keep whisking.  Right as it starts coming to a boil, it thickens.  Magic!  Right before your very eyes.

Remove it from the heat and stir in the cold butter, and then add in the vanilla extract or paste.

Can we talk for a minute?  It’s about vanilla bean paste.  Ok, I bought this stuff on a whim, and it’s turned out to be kinda life changing for me.  Seriously.  It is a lot cheaper and easier to use than a whole fresh vanilla bean, but the flavor is every bit as intense!  When you want some serious vanilla flave, (and let’s be honest here, when would you not?) this is what you should be reaching for.

Set up three small-ish bowls.  Into one, place the additional tablespoon of sugar.  Into another, 1/4 cup of butterscotch chips.  And into the third, 1/4 cup of chocolate chips.

Divide the hot pudding equally among the 3 bowls and stir to melt the chips into the pudding.

Chocolate Pudding, Butterscotch Pudding, Vanilla Pudding

Place the contents of each bowl into the reusable containers and chill in the fridge.

Vanilla Pudding, Butterscotch Pudding, Chocolate Pudding

I have a five-year old who tends to be a little bit uncooperative when it comes to drinking milk.  This pudding is so silky smooth, thick, creamy, lightly sweet and delicious, he just can’t resist it.

And neither can anyone else in the family!

If you are a big pudding lover, (is anyone not?) I also did a little series earlier in the year called “More Pudding If You Please.”  It was part of a story on 2012 Food Trends for the Home Cook.  Check out these posts for some more great pudding recipes:

S’mores Pudding
PB&J Pudding
Rice Pudding Comfort

Thanks for reading!  And stay tuned for more great ideas from Lunch Lady Land!!!


Girly Party Package Giveaway!

We’ve hit a major milestone, and reached 200 posts on Yin Mom, Yang Mom! Allie and I have learned so much about life, support, community and artistic expression in the last 10 months.  This blog has been an adventure for us both, and we have so many more milestones that we’re looking forward to reaching.

As a special thank you to the amazingly supportive, friendly and sweet people who have followed us on this journey, we’re offering a big, amazing giveaway!

One lucky reader will receive……


Here’s what’s included:

1. You’ll receive this absolutely adorable, gorgeous, sassy and sweet tutu (size 2-5 years), hand crafted by Whitney at Little Dreamers Tutus. My daughter sported one of her beautiful creations on her 5th birthday in June, and she was such a shining star!

2. You’ll also receive 2 dozen custom cookies, made by the cookie genius herself, Yin Mom, Yang Mom’s own ALLIE!  If you haven’t checked out her Flickr stream yet, you’re missing out, here it is:
http://www.flickr.com/photos/sweetiebirdbakeshop/sets/.  She offers an assortment of flavors and can do any design/theme you’d like, which you can discuss during your consultation.  Please plan for a 2 week lead time + 2-day shipping on your order.

Allie made beautiful cookie’s for Brooke’s birthday, and since they were gluten, dairy, soy and nut free, everyone got to have a very special day.

3. And lastly, 1 custom designed party invitation made by moi, Mere!  Here is an example of the invite I designed for my Brooke’s 1st birthday, but we can figure out the details as far as colors, theme, etc. during our consultation.  Once the design is ready, I will provide you with the final artwork files in digital PDF format.  Please plan for a 2 week lead time.

Here’s what you need to do in order to enter:

1. Please click here and Like us on Facebook, or Follow Allie and/or Mere on Twitter (click here for Allie) (click here for Mere).  Also, please be an email follower of this blog.

2. Please Like Whitney’s Facebook page for Little Dreamer’s Tutus: http://www.facebook.com/littledreamerstutus

3. And lastly, please visit Little Dreamers Tutus Etsy Shop, and then come back over here, and leave a comment on this post letting us know which one of her creations is your favorite!

One winner will be picked at random, and all of the steps listed above must be followed to qualify.

One entry per reader, please.  This giveaway closes September 7th, and the winner will be picked at random.
Best of luck! xoxo!

Healthy Reese’s Cups

Hello there!  You’ve just landed yourself square in Lunch Lady Land!  Welcome!

In case you are new to YinMom YangMom, we are doing a multi-part series on healthy treats for kids that are perfect for a packed lunch.  Sneak in some extra nutrition with this recipe that’s not nearly as naughty as it tastes!

When I came across Baker Lady’s Reese’s Bars on Pinterest, I just knew I had to give it a twirl.  My five-year-old has just recently discovered the joy of peanut butter cups and he is so excited about them!  We made them and he LOVED!  They were gone within a few days and he didn’t waste any time asking for more.  Sneaky devil that I am, I saw this as the perfect opportunity to bait and switch his new favorite for another version that bumps up the whole grain, protein, and omega-3’s, makes it school cafeteria friendly by using a nut-free substition, and has just enough chocolatey sweetness to satisfy his sweet tooth.

I nixed the two sticks of butter to lower the fat.  I replaced the powdered sugar with agave nectar, which is just as sweet but has a lower glycemic index, so it’s less likely to cause blood sugar spikes, ie: hyperactivity/crash and burn.  I’ve also subbed in whole wheat bread crumbs for half the graham cracker crumbs, which lowers the sugar and increases the protein and whole grain content.  Finally, a bit of vanilla protein powder and ground flax seeds bump up the nutritional value even more, to make this treat something you can really be happy to give your little ones.

This is sunflower seed butter:

You can find it at the regular supermarket, right next to the peanut butter.  You could also try using soy nut butter, but some feel that soy is a bit questionable health-wise, and sunflower seed butter is soooo yummy!  It’s so much like peanut butter you almost can’t tell the difference!  And it is nut-free so it’s perfect for school and especially for kids with tree-nut allergies.

Sneakily Nutritious Nut-Free Reese’s Cups
makes about 18 min-cups
(adapted from BakerLady.wordpress.com)

3/4 cup sunflower seed butter
1/2 cup graham cracker crumbs
1/2 cup whole wheat bread crumbs
2 tablespoons protein powder
2 tablespoons ground flax seed
1/4 cup agave nectar
1/2 cup milk chocolate chips

Throw all of the ingredients, except for the chocolate, into a bowl…

…stir until it’s all combined.

Drop by the tablespoonful into a mini-muffin tin with paper liners.

Squoosh it all down flat.

Melt the chocolate.  In my microwave, it takes a minute and a half on 70% power.  They come out looking like this:

which is deceiving because they look like they aren’t melted.  But when you stir them around a little…

…surprise!  They’re perfect.  Dollop about a half-teaspoon of chocolate onto each cup and smooth it over with a little spatula or a butter knife.

Chill in the fridge for half an hour or until the chocolate is set.

We like ours in mini-muffin cups.  This makes it really easy to pop a perfect portion into your little one’s lunch box, but if you don’t have a mini muffin tin, you can use a glass baking dish and just cut it into squares.

The little fella had no idea that these were anything but the real deal.  MWOO-Hoo-Hoo-Ha!

If you liked this post, be sure to check out my recipes for Homemade Gummy Fruit Snacks and Juicy Jiggles!  And, stay tuned for lots more kid-friendly brown-bag ideas from Lunch Lady Land!

Homemade Gummy Snacks and Juicy Jiggles

To celebrate the beginning of a new school year, I’d like to kick off a new YinMom YangMom series I’m calling:

“Lunch Lady Land”

Let’s begin with a musical interlude:

Some pretty background music while you read…

“Lunch Lady Land” will be a recurring theme over the next few months as I share some fun ideas for kid-friendly foods that are perfect for a packed lunch.  My goal is to present foods that are

1) kinda healthy, but not so much as to not also be
2) yummy and appealing to the average kiddo.

It’s a very fine line.

My own two little ones definitely have their favorite munchies, most of them being store-bought and loaded with preservatives, artificial colors and flavorings, high fructose corn syrup, transfat, and God only knows what else.  I’m trying to keep them as “once in a while” treats, and offer more natural, chemical free options, with a few nutritious and healthy additions snuck in, on a more regular basis.

So, without any further ado, here is our first offering from “Lunch Lady Land”:

Did you know you can actually make your own fruit snacks?  Did you know that it’s really not even that hard and it only takes two ingredients?

I found these adorable molds at Walmart, for 99 cents, people!

Give them a little spritz with some non-stick baking spray, (ok, three ingredients), and wipe out the excess with a paper towel or dishrag.

Gather up the healthiest juice you can find, that your kid would still want to drink.  I’m using V8 fusion Strawberry Banana 100% juice, because there are veggies hiding in there, and Welch’s 100% Grape Juice, because grapes are full of polyphenols, and also it was the purplest thing I could find with no artificial anything, and color is really important to kids.  We eat first with our eyes, and this is especially true for the little ones!

Measure out 1/2 cup of juice, and pour it into a little pot.

This is unflavored gelatine.

You can find it on the same grocery store shelf as regular jello.  Be not afraid.

Sprinkle two packets of gelatine over the juice and let it dissolve.  It will get all slushy-looking.

Warm it over a low flame and it will go all liquidy.  When it looks smooth and clear-ish, pour it back into the measuring cup and then dribble it into the molds.

Let it set in the fridge for a half hour and there you have it!

These are perfect for my kindergartner, but, I also have a three-year-old.  His preschool is very strict about the foods they allow, and gummies are considered a choking hazard.

So, here is my way around that, which also allows me to sneak in some anti-oxidant rich fresh berries.

1 cup of white cranberry juice, warmed with
1 packet of plain gelatine

Pour it into a lightly oiled square glass baking dish and chill for about 15 minutes or until set.

Arrange fresh berries on top.

Now, do it again:
1 cup of white cranberry juice, warmed with
1 packet of plain gelatine

Pour it over the berries and chill for a half hour.

Unmold it onto a cutting board and cut it into shapes with a cookie cutter, or just cubes with a knife.

These are the kind of fruit snacks I can feel good about giving to my kids.  They are loaded with fresh fruit and 100% fruit and veggie juice, with no unwanted additives.  They have no added sugar.  They are full of good nutrition.  Even the gelatine is healthy: it’s full of protein and collagen for healthy hair, skin, and nails.

What kinds of foods do your kids like to eat in their lunches?  Would you like to see a homemade and improved version of it?  Leave me your thoughts in the comment section and I’ll see what I can come up with!

White Peach and Blueberry Pie

I’m sure I’ve made it pretty obvious, over the last 100 or so posts I’ve written, that I *kinda* like to bake.  And I do it- A LOT.  So, I get a lot of practice.  And because of that, I’ve gotten pretty good at it.  But there has always been this one little baking subcategory that I just haven’t been able to master…

I live in Pennsylvania Dutch country.  For anyone who is not familiar, the Pa Dutch are pie experts.  Mavens!  Magicians…  If you’ve never had the pleasure of sinking a fork into a ground cherry pie, freshly baked by someone’s bitty little nana in her prayer cap, then you really haven’t experienced what pie is meant to be.

I will never live up to the pie standard of someone’s bitty little nana in her prayer cap, but that won’t stop me from trying.

These are some beautiful white peaches we picked up at a roadside stand in New Jersey.

White peaches burst with that same juicy nectar that dribbles down to your elbows, but are a little milder and sweeter than the regular kind.  Less floral-y and more sugar-y.

Few things in New Jersey could be more delicious than white peaches and blueberries in August…

For the Crust:
(from bake at 350)

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup unsalted butter
approx. 1/3 cup ice water

Flour and salt in a big bowl.  In goes the butter and toss to coat.  Take it back out and set it aside.  Cut the shortening into the flour until crumbly.  Now flatten the butter with your hand until it’s about half an inch thick.  Break it into one inch pieces and add it back into the flour.

Dribble in ice water a tablespoon at a time, while stirring with a fork.  When it can be pressed and hold it’s shape, divide it in two, wrap, and refrigerate for 30 minutes.

Roll the rested dough out to a thickness of 1/4 inch.  Fold it into thirds, and then again into thirds.  Refrigerate for another 30 minutes.

While the dough is having nap #2, pit six or seven peaches and cut them into thick wedges.  Place in a large bowl with a pint of blueberries, 1/3 cup of sugar, 2 tablespoons cornstarch, 1 teaspoon of vanilla extract, 1/2 teaspoon of almond extract, and the juice of half a lemon.

Toss to coat.

Roll the dough out and place in the bottom of a shallow pie plate.  Pile in the fruit mixture.

Dot the filling with 2 tablespoons cold butter.  Roll the second piece of dough and cut into wide strips.  Lay them over the fruit in a woven lattice pattern.

Twist/roll the bottom crust up and over, pinching with the lattice and cutting away any excess as you go along.

Brush with egg wash (one egg beaten with a tablespoon of water), and sprinkle with sparkling sugar.

Bake for 90 minutes at 350 degrees, and cool completely before serving (so all the juices don’t run everywhere!).

A side note: baking a proper fruit pie is what I like to call a “labor of love.”  There needs to be some planning ahead.  I suggest you begin early in the day.  (You know that’s what the nana’s are doing!)  There are a lot of steps, but there’s plenty of down time in between.

Mr. Allie is a barbecuing fool and he smokes his ribs all day long.  I made this while he tended his barbecue.  It was that sort of a Sunday…

look at those flaky layers!

After gnawing away at Mr. Allie’s smoky ribs, we devoured thick slices of this fruit-laden, honey-sweet pie, and it was summery wonderfulness.  Wonderful summeriness.

But if there are any nana’s in prayer caps out there, I’d love to get some pointers…

Here is a 4×6″ printable recipe card for you to tuck away: White Peach and Blueberry Pie Recipe Card

Coffee Cake with Plums and Walnut Cardamom Streusel

When I was a little girl, I remember spending many afternoons at our community swimming pool. My mom would always pack her beach bag with everything we’d need for the day: sunscreen, floaties, towels, and plenty of snacks to nibble on. We would lay our beach towels out on the soft grass and slurp on peaches, cherries, nectarines, and plums as the sun warmed our skin. They were so sweet and juicy, and even at five years old I knew that these summer fruits were something special, only to be enjoyed at the peak of their summertime season.

I’d love for my kids to have those same kinds of delicious memories.  This summer we’ve kept our fruit basket brim-full of all those yummy stone fruits (and more!) for munching out of hand, but I’ve also enjoyed baking them into lots of delicious dishes.  Here’s a little recap of some of YinMom YangMom’s best summer stone fruit recipes, just click the pic and it’ll take you right to the post/recipe:

Stone Fruit White Sangria

Grilled Peaches with Mascarpone and Crushed Biscoff

Incividual Cherry Cobblers In A Jar

Apricot Almond Clafoutis

…and, to round out the stone-fruit-a-palooza, this fabulous recipe for Plum Coffee Cake with Spiced Walnut Streudel!

This will make your whole house smell sweet and warm and delicious for days!

I took a few different recipes and modified them to make my most perfectly delicious coffee cake.  This one is great for a Sunday brunch, or if you’re having another mom over for a play date, you can sit at your kitchen table with a cup of coffee and a warm slice of this cake, and gab, while the kiddies play (or, fight, as is usually more accurate in my house!).

Coffee Cake with Plums and Spiced Walnut Streudel
(adapted from the following: http://www.epicurious.com/recipes/food/views/Plum-Streusel-Coffeecake-13137, http://www.thekitchn.com/recipe-plum-cak-30243, and http://www.finecooking.com/recipes/plum-coffee-cake-brown-sugar-cardamom-streusel.aspx)

For the Streudel:
1/2 cup all-purpose flour
1/4 cup packed dark brown sugar
1/8 teaspoon kosher salt
1/2 teaspoon ground cinnamon
contents of about 4 cardamom pods, ground in a mortar and pestle, or about 1/8 teaspoon pre-ground cardamom
1/2 cup walnuts
3 tablespoons unsalted butter, melted

If you are not familiar with cardamom, it’s a really interesting warm spice.  It comes in these little pods:

…which you just crush a bit, and inside are the aromatic seeds.  Discard the papery husk and grind the contents.

Cardamom is used a lot in savory Indian dishes, but aso as a sweet spice in Nordic desserts.  If you like cinnamon, nutmeg, allspice, clove, or ginger, you will probably also like cardamom.  You can order it from my shop: whole cardamom pods, or ground cardamom.

Throw all the ingredients together in a bowl and mix ’em up with a fork!  Easy!  This is my new favorite way to make streusel.

Put the streusel aside, if you can tear your nose away from the intoxicating aromas, and get going on the cake.

For the Cake:
6 plums, pitted and cut into bite-sized chunks
1/2 cup unsalted butter, softened
1 cup light brown sugar
2 eggs
1 cup plain yogurt
1 teaspoon vanilla
several scratches of fresh nutmeg, ground on a microplane, or
1/8 teaspoon pre-ground nutmeg
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Begin by beating the butter and sugar together until really light and fluffy.

Add in the eggs and vanilla and beat to fluff again.

Now add the eggs, yogurt, and vanilla and mix.

Stir in the nutmeg, flour, salt, baking soda, and baking powder to combine.

Pour half the cake batter into a greased 8″ round cake pan.  Top with half the plums.

Now spread the rest of the batter over the plums and tumble the remaining plums on top.  Sprinkle on the streusel and bake for an hour at 350 degrees.

What a special way to start a late summer morning!

Here is a printable 4″x6″ recipe card for you:  Plum Coffee Cake with Walnut Cardamom Streusel Recipe Card

I really hope you make this cake!  It’s so comforting and delish and I put a lot of love into it!

What’s your favorite thing to bake with summer fruit?  Leave us a comment and tell us all about it!  We love exchanging recipes with our friends…

And be sure to let me know how you like this one!

Cherry Cobbler In A Jar

Hey, go grab your sunglasses and your purse, I’m gonna take you for a little ride today! That’s right, just hop up on this here bandwagon, don’t worry I’ll give you a boost…

Ya, we are a little late to the party, but no worries!  Food in a jar is cool like that.  I gave it a headsup and it said it’d wait for us…

Just in case you missed it, here is a food-nerd’s guide to why we should all be making food in jars (in outline form!):

I.  Mason jars as perfect serveware
—A.  Sized for individual portions
—B.  Lidded
——-1.  for spill-proof transport
——-2.  so you can save some for later
—C.  Heat Proof (and freezer safe!)
——-1.  you can bake right in them
——-2.  you can pop them in the microwave to reheat later
—D.  They are so freakin’ cute.

The first thing you are going to need is some half-pint jars.  If you are the awesome-, green-, eco- type, then I’m sure you already have some recycled ones in your cupboard, or if you are the I-got-so-sick-of-all-the-clutter, and went-on-a-trashing rampage-type (hi, that’s me) then you will need to buy some (don’t worry, they’re cheap).  Here’s what I’m using:

…and you can get some for yourself at my amazon shop.  We are going to make cherry cobbler in these, and once that has disappeared down the gullets of your hungry family, I have lots of other uses for those cute little jars at the end of this post.

Cherries!  They might be my all-time favorite fruit.  I don’t know if it’s that dark, sweet, musky flavor, the jewel-like juiciness, or the fact that they are so elusive for most of the year, but I could (and often do!) eat them by the pound, for reals.

I resisted for a long time, but I’ve finally invested in a cherry pitter and I’m not the least bit sorry.  It can be used for olives too, and it makes it easier for my little ones to enjoy summer cherries as much as I do.

Pitting the cherries is probably the hardest thing (not hard at all, just a little time-consuming) about this recipe, but after a while it became sorta meditative for me…

We make a compote with the fruit, just like in my “When Life Gives You Blueberries” post.  Toss 6 cups of pitted cherries with:

1/3 cup of sugar
3 tablespoons of cornstarch
the juice of half a lemon
and 1 teaspoon of almond extract

and cook them in a pot, over a medium-low flame, for 10 minutes.  The juices will run out and thicken, but a lot of the fruit will remain whole and chunky.

Spoon it equally into four jars.

Preheat the oven to 425 degrees and now we are moving on to the cobbler topping.  When I first had the idea, I thought I would do a crisp, but when I saw this recipe from Brown Eyed Baker, I just had to give it a try…

I modified it a little bit, to make it more cherry-friendly, and also I don’t keep buttermilk on hand, so I soured my regular milk with a little lemon juice for a decent substitution.

In a bowl, combine:

1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

In a liquid measuring cup, combine:

the juice of half a lemon
1/3 cup milk
4 tablespoons melted butter
1 teaspoon vanilla

Dump the liquid ingredients into the dry and mix with a fork until combined (but don’t overdo it!).  Drop it by tablespoonfuls onto the cherry compote, and top with slivered almonds and cinnamon sugar.

Bake it for 15 minutes.

This was a big hit with (almost) my whole family (the three-year-old is a mystery to me…)

…but especially Mr. Allie, because he loves biscuits, and that’s just what the topping tastes like…

…with a little extra sumpin’ from the cinnamon sugar, and nutty crunch from the toasty almonds…

…and for me, it’s all about those sweet summer cherries… heaven!  in a jar! 

Here’s your printable:  Cherry Cobbler Recipe Card

Now, I promised you some more “in-a-jar” recipe ideas and that is just what you’re gonna get.

Check out my “food in jars” pinterest board for some creative ideas and beautiful photos.  I curated this collection myself, no repins, so each pin will link you right to the original recipe post with no bugs (hate that!).

And if that’s not enough for ya, we have some other great recipes right here on YinMom YangMom, that are perfectly suited for the “in-a-jar” application:

Mere’s Watermelon Lime Mint Cooler aka Happy Juice

Goat Cheese Cheesecake Cups with Blueberry Compote

 Salted Caramel (with instructions for sauce or candies)

 Candied Walnuts (from my Beet Salad recipe.  Actually, you could do the whole salad!)

Vanilla Sugar

Hope you enjoyed the ride!  Leave me a comment to let me know, and let’s hear about your favorite food in a jar!