Sweet Occasions

2 tbsp butter

2 bags white chocolate chips

500 grams of mini marshmallows

1 1/2 cups of jujubes diced

Directions

Prepare and 8X8 pan with parchment paper.

Over a double boiler, melt butter, chocolate chips and marshmallows. Melt until smooth. Remove from heat, stir in jujubes.

Pour into prepared pan. Chill for 2 hours. Cut and serve.

Can be stored in the fridge for up to 2 weeks.

1/2 cup of any liquid. Can be juice, soda or even alcohol. 

2 tbsp gelatin 

2 tbsp sugar 

Special Equipment 

Gummy Bear Molds 

Directions 

1. Combine the liquid, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup.
2. Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.

Ingredients

1 Cup Softened Butter

2 Cups Sugar

4 Cups Flour

4  Eggs

6 Mashed Bananas

1 Tsp Vanilla

2 Tsp Baking Soda

1 Tsp Baking Powder

2 Tsp Cinnamon

1 Tsp Nutmeg

1/2 Tsp Cloves

Directions

Preheat Oven to 350. Prepare 2 loaf pans.

1. In a separate bowl combine all dry ingredients and set aside.
2. In a bowl of a stand mixer cream together butter and sugar until fluffy. Gradually add in eggs and vanilla. Add in mashed bananas. Add in dry mixture a little at a time until just incorporated. Do not over mix.
3. Pour 1/2 of batter in each pan and bake for 35-45 minutes, until a toothpick comes out clean.
4. Let cool completely before slicing.