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Root Beer Barrel Shot Glasses

~ lindy

Root Beer Barrel Shot Glasses

 

*6 to 8 root beer barrels

Supplies:

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*Silicone Shot Glass Molds

*2 bags (10 Ounce each) Root Beer Barrels, Crushed OR any flavor Jolly Ranchers (Purchase the 60 ounce bag for the variety of flavors and colors)

*1/4 or 1/2 baking sheet

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Fill each shot glasses with as much crushed Root Beer Barrels as possible.

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If using Jolly Ranchers fit at least 6 in each shot glass mold, really push them down into the mold.

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Bake in the oven 350*F for 20 minutes checking and making sure not to burn the candy.

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Note: Root Beer Barrels will take a little extra work than the jolly ranchers, with the root beer barrels you will need bake/melt for 10 minutes. Then remove the filled candy mold and with good quality silicon hot pads, pick up mold and tap/smack the mold with the melting barrel pieces on the baking sheet to remove any air pockets, press down any loose/melted pieces that are not inside each individual shot glass mold and press them back into the mold with the silicon hot pad. Place back into the oven and in about another 10 minutes check on them and repeat until they are all melted and no longer any air pockets and all the root beer pieces have melted together (It’s nice to have the light silicone shot glass molds so you can tell if there are pockets that the candy hasn’t melted into yet).

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Please Note: The root beer barrels are bit more difficult to make but I really wanted to make these root beer shot glasses and fill them with root beer for our Halloween party.  The jolly ranchers are the easiest to make and will melt well into the shot glass molds.

Enjoy!

Lindy

Pumpkin Banana Chocolate Chip Bread

~ lindy

Pumpkin Banana Chocolate Chip Bread

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*Makes 4 loaves, 8″ X 4″ (4 cup) Loaf Pans

*Bread Liners or Parchment Paper or Cooking Spray

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Pre-heat oven 350*F.

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Dry Ingredients:

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*3 and 1/2 cups All-purpose Flour, sifted

*1 tablespoon Ground Cinnamon

*1/2 teaspoon Ginger

*1/2 teaspoon Cloves

*1/4 teaspoon Nutmeg

*1 teaspoon Baking Powder

*1 teaspoon Baking Soda

*1 teaspoon Sea Salt

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Wet Ingredients:

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*1 cup Smashed Bananas (3 Bananas)

*2 cups canned Pumpkin

*1 and 1/4 cup Sugar

*1 cup Brown Sugar

*1/2 cup Extra Light Olive Oil or Vegetable Oil

*1/2 cup Melted Butter

*4 Eggs, room temperature

*1 tablespoon Vanilla

*1 and 1/2 cups Semi-Sweet Chocolate Chips, Ghirardelli or 1 cup Bittersweet Chocolate Chips and 1/2 cup Milk Chocolate Chips

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Instructions:

Sift together the dry ingredients into a bowl and set aside.

Cream together in a bowl the sugar, brown sugar, olive oil and butter, then add vanilla, eggs, adding one egg at a time and mix until incorporated.

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Stir in Bananas and pumpkin until mixed into the creamed mixture.

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Add to the creamed mixture the dry ingredients 1/3 at a time stirring until throughly combined.

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Stir in chocolate chips.

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In bread liners or parchment lined or Pam sprayed loaf pans add around 2 and 1/2 cups of batter to each loaf pan.

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Bake in a 350*F. oven for 60 minutes or until center is set.

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Remove from the oven and cool loaves on cooling rack.

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You can Freeze the bread loaves (completely cooled) in the freezer, double bagged, first in bread bag then in resealable bag) in the freezer for a couple of weeks.

 

 

 

Enjoy!

Lindy