Welcome to Day 11 of the Fourth Annual 12 Days of Christmas Series!
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Here's a recap of my holiday ideas for our 12 Days of Christmas event:
Day 6 - DIY Ornaments
Day10 - Christmas Trees
Here's a recap of my holiday ideas for our 12 Days of Christmas event:
Day 1 - DIY Wreath
Day 2 - DIY Gift Ideas
Day 3 - Christmas Countdown Calendar
Day 4 - Kids Christmas Crafts
Day 5 - Christmas Party Food
Day10 - Christmas Trees
It's Day 11 and we have been in the kitchen making something sweet to share!
Shot Glass Mold Treats - Candy and Cookies
I thought I would zip through this sweet treats challenge! Between looking at a couple of videos and a few tutorials, I knew this would be easy peasy! A winner! BUT, not completely. The concept is really cool and it's quite impressive if you can pull it off. But, and there is a but! Making these silicone treats is not as easy as it looks.
I started with a bag of different flavors of red jolly ranchers - and called myself packing each mold tightly to avoid any air pockets - according to directions. Yes, that's what I did! We don't eat candy here anymore so I didn't want to buy a whole lot and thought a 13oz bag would be enough. But I could only fill exactly four molds.
And then the directions said to place the mold on a baking sheet in a 350 degrees oven for about 9 minutes. And DON"T let it bubble since they show up on the finished cup. But if they do, press down with a spoon. Well a regular spoon stuck to the candy. What a mess! So I used a silicone spatula.
Now, getting back to stuffing the candies in the mold. The directions said not to worry about bulges - just cram them in. That they'll melt together to fill in the air pockets. NOPE - mine didn't! The first one came out looking ok. Not perfect, but presentable.
On to the Gingerbread Cookie Cups: Recipe from Wilton.com
Ingredients
And finally, my favorite and easiest way to use the shot glass silicone mold: Candy Melts! Now this is truly easy to do!
Just melt the candy melts at 30 second intervals - at 50 percent power in the microwave, stir until completely melted. Pour in molds.
I filled the shot glass cups with a delicious Eggnog Whipped Cream:
Here's the recipe, courtesy of Allrecipes.com
Ingredients
Pour whipping cream into mixing bowl and whip on high speed until soft and fluffy. Add sugar and nutmeg and whip until stiff peaks form. Add vanilla and rum, whip to stiff peak stage again. Serve immediately or chill and serve within 4 hours.
Scroll down for even more Sweet Treats to make this holiday season!
I started with a bag of different flavors of red jolly ranchers - and called myself packing each mold tightly to avoid any air pockets - according to directions. Yes, that's what I did! We don't eat candy here anymore so I didn't want to buy a whole lot and thought a 13oz bag would be enough. But I could only fill exactly four molds.
Luckily, once cooled, the overflow was easily removed.
Now, getting back to stuffing the candies in the mold. The directions said not to worry about bulges - just cram them in. That they'll melt together to fill in the air pockets. NOPE - mine didn't! The first one came out looking ok. Not perfect, but presentable.
But not the others! Air pockets, chunky pieces along the sides, missing parts!
Just one worked! And it does looks adorable. But what a waste!
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon (plus additional for garnish)
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 egg
Directions
In a medium bowl, cream together butter, sugar and molasses. Blend in egg. In a separate bowl, blend dry ingredients. Add dry ingredients to butter mixture.
Press cookie dough into molds, filling each cavity completely. Place mold on a baking sheet to keep it level.
Bake for 20-25 minutes, until cookies are puffed and exposed edges are firm and dry.
Remove from oven and use a weighted baking sheet to press the cookies down into the mold and keep them flat.
Chill. and then gently remove from mold. They were tight and hard to pull out!
And, no matter how hard I pressed the batter into the mold there were still open pockets around the tops(bottom portion of the mold) But that could be solved with adding whipped cream to cover up!
Press cookie dough into molds, filling each cavity completely. Place mold on a baking sheet to keep it level.
Bake for 20-25 minutes, until cookies are puffed and exposed edges are firm and dry.
Salvageable!
Just melt the candy melts at 30 second intervals - at 50 percent power in the microwave, stir until completely melted. Pour in molds.
I used dark chocolate and purple candy melts. The flavor of the dark chocolate was delicious, the purple one, not so much! One bag filled four molds. Let chill for at least 20 minutes or more.
The candy melts were easy to pull out and . . .
looked great! With no holes or gaps. A winner - ding, ding, ding!
Here's the recipe, courtesy of Allrecipes.com
Ingredients
- 1 cup heavy whipping cream
- 1-2 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon rum or 1 teaspoon rum extract
- 1/2 teaspoon ground nutmeg
Pour whipping cream into mixing bowl and whip on high speed until soft and fluffy. Add sugar and nutmeg and whip until stiff peaks form. Add vanilla and rum, whip to stiff peak stage again. Serve immediately or chill and serve within 4 hours.
I hope with practice all of my shot glass molds will come out perfect!
They are very impressive!
Scroll down for even more Sweet Treats to make this holiday season!
