Tag Archives: Graham crackers

Strawberry Mousse in Mason Jars

2 Feb

February 2nd, 2015

Valentine’s day is around the corner and I’m starting the Vday desserts early. My first round of desserts for this Hallmark Holiday is a light strawberry mousse with a graham cracker crumb bottom. I adopted the mousse recipe from Miette’s baking book. They use this mousse recipe for their Strawberry Charlotte cake, but I turned it into individual serving sizes in these adorable mini mason jars I found. It’s like taking a shot of delicious sweetness. Instead of using fresh strawberries, I grabbed a package of frozen strawberries, which worked out the same. Let me tell you, my kitchen was filled with strawberry aroma as they cooked on the stove top.

Another option is to make a layered mousse cup, alternating with the graham crumbs and mousse. I opted to put the crumbs at the bottom and top and topped them off with strawberry chunks that I reserved when straining the strawberry juice. These jars of heaven are definitely cute for entertaining, and even more delicious to taste! Here’s to the beginning of February and to the countdown to Valentine’s Day!

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Graham Cracker Crumbs Bottom
¾ C graham cracker crumbs
1T sugar
½ tsp cinnamon
2T melted butter

Y= enough to fill the bottom of six 4 oz mason jars and for toppers


  1. Combine crumbs, sugar, and cinnamon in a bowl. Stir to mix.
  2. Add melted butter and mix to combine.
  3. Spread crumb mixture on parchment-lined sheet pan. Bake at 320F for 8-10 minutes.
  4. Remove from oven. Set aside to cool.

Strawberry Mousse, adopted from Miette’s book
1-16oz bag of frozen whole strawberries (Miette uses fresh strawberries)
1/3C sugar
1 tsp lemon juice
1T water
2 tsp gelatin
3/4C heavy cream

Y= enough to fill six 4 oz mason jars


  1. Combine strawberries, sugar, lemon juice, and water in a saucepan. Heat on medium heat, stirring occasionally, until the mixture becomes juicy.
  2. Strain the strawberry juice into a clean bowl. Set aside the strawberry pulp.
  3. Take about half of the juice and return it back to the saucepan.
  4. Sprinkle gelatin over the other half of the juice. Whisk to combine.
  5. Add the gelatin-juice mixture to the pan with the rest of the juice. Heat on low until gelatin dissolves, whisking slightly.
  6. Strain the juice into a clean bowl. Allow to cool completely.
  7. Whisk the heavy cream to a medium peak.
  8. Fold in the cooled strawberry juice, a little at a time until streaks are gone.
  9. To assemble: Fill bottom of jars with some of the graham cracker crumbs. Spoon or pipe strawberry mousse to fill the rest of the jar.
  10. To garnish: Top with some of the strawberry pulp and any leftover graham crumbs. Refrigerate to chill before serving.
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Homemade Graham Crackers

20 Nov

November 20, 2014

I’m use to eating store-bought graham crackers and have been using store-bought ones when I make a graham cracker crust for cheesecakes. I didn’t realize how easy it is to make homemade graham crackers until I stumbled upon the recipe in Miette’s recipe book. Miette is located in San Francisco and I love everything about the store- their beautiful cakes and confectionaries, and the Parisian-like shop. Literally, I feel like a kid in a candy shop when I’m in Miette.

The graham crackers are on the crispy and buttery side, tasty enough to eat on it’s own, or sandwiched between ice cream, which was what I did since I had some homemade vanilla bourbon ice cream left. I do have a few more cookies left, which I will experiment in making a homemade graham cracker crust.

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Graham Crackers, recipe from Miette’s book
7 ½ oz AP Flour
1 ½ oz Whole-wheat Flour
½ tsp salt
¼ tsp cinnamon
6 oz unsalted butter
4 oz light brown sugar
2 T Honey

Yield= about 20 3-inch cookies


  1. Sift flours, salt, cinnamon together. Set aside.
  2. Cream butter, sugar and honey together until light and fluffy.
  3. Add the sifted dry ingredients into the butter mixture in three additions. Mix to incorporate after each addition.
  4. Once the dough comes together, remove from the mixer and wrap in plastic wrap. Refrigerate for at least 30 minutes or overnight before rolling.
  5. When the dough is ready to be rolled out, unwrap and place dough between two sheets of parchment paper. Use a rolling-pin to roll dough out to desired thickness.
  6. Using a 3-inch round scalloped cookie cutter, cut the graham crackers.
  7. Arrange cut cookies, evenly spaced apart, on parchment-lined baking sheets. Using a fork, gently dock the cookies.
  8. Bake cookies at 350 degrees, 10-12 minutes or until golden brown.
  9. Remove from the oven and allow cookies to cool completely.

2014-11-16 02.41.162014-11-16 03.13.02Have left over ice cream? If so, the graham crackers held up well when sandwiched between ice cream.



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