Favorite Kitchen Things: Ball Shaker Lids

I recently discovered the niftiest thing.  Ball Shaker Lids that fit canning jars with standard mouth openings.  Why didn't I think of these?!!!   It's so convenient to flip open the green top and shake out whatever ingredient I need.  Each box contains 2 lids.  I currently have one on an 8-ounce jar of grated romano cheese.  The other is on a 16-ounce jar of freeze dried chives.  I'll be getting more for ice cream sprinkles, parmesan cheese, dry rub mixes, chopped nuts, etc.  I absolutely love them and couldn't wait to share them with you.  

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Of coarse, anyone who's been visiting my blog for a while can tell you I love my label maker too. 

Whipped Cream in a Jar

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I had one piece of pie left and needed just a small amount of whipped cream so I grabbed a jar and made some.  Here's how.

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Pour about 2 tablespoons of heavy cream in a jar.  Pick a jar that will allow you to shake the cream vigorously with room for it to move around, but don't pick a jar that's too big.  Here I'm using a clean, spice jar.

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Add about 1/2 teaspoon of confectioners sugar.

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And 1/4 teaspoon of pure vanilla extract.  Definitely be sure to use the good stuff.

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Put the lid on the jar and start shaking.

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Just shake, shake, shake (45 seconds or so)... and before you know it, you'll have perfectly whipped cream.

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Just the right amount for one person.

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(you can see how I made this pie here)

Whipped Cream in a Jar

Printable Recipe

Ingredients

• 2-3 tablespoons heavy cream

• 1/2 teaspoon confectioners sugar (or more to taste)

• 1/4 teaspoon pure vanilla extract

Directions

1. Place ingredients in a clean jar.

2. Cover jar with lid and shake for about 45 seconds or until cream thickens to a desired consistency.

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