Dark Chocolate Mint Ovation Brownies

It seems like it’s been forever since I’ve made something really chocolaty and rich to share here on my blog.  Since I feel a wee bit irresponsible for not making more chocolate goodies for you, I’m making it up to you by sharing my newest chocolate brownie creation.

If you like the combination of mint and chocolate together then stick around.  These brownies (in my opinion) have the perfect texture; cake like and fudgy.  And the flavor is delicious – and that’s coming from someone who would normally prefer peanut butter to mint most any day of the week. 

These brownies will surely fit perfectly in your holiday cookie gift boxes this year.  If you don’t make cookie boxes, but are expecting to entertain guests this holiday season, then serve these up with a scoop of French Vanilla Ice cream and drizzle a little hot fudge on top – they’ll be a hit!

Instead of using mint chocolate chips in these brownies, I used Ovation Dark Mint Filled Break-A-Part candy.  These scrumptious candies come in the shape of an orange and they break apart into 20 pieces.  They also come in a variety of other unique flavors so you can really get creative when you bake using these.

Dark Chocolate Mint Ovation Brownies

1/2 c. margarine, melted

1 c. granulated sugar

2 large eggs

1/2 c. dark chocolate mini chips, melted

1/4 tsp. baking powder

1/4 tsp. salt

1 tbsp. baking cocoa

3/4 c. all-purpose flour

1 c. chopped Dark Chocolate Mint Ovation Candy, (1/2 c. for the batter and 1/2 c. for the topping)

Preheat oven to 350 degrees.  Grease 8”x8” glass baking pan.

In a large bowl, add margarine, sugar, eggs, an melted chocolate dark mini chips; mix thoroughly.  Add baking powder, salt, cocoa, and flour.  Mix all ingredients together until blended.  Fold in 1/2 c. of chopped Ovation candy. 

Pour batter into prepared pan and bake for about 30 minutes, or until a toothpick comes out clean when inserted into the center of the pan of brownies.  Remove brownies from oven and immediately sprinkle remaining 1/2 c. of chopped Ovation candy on top.  Cool thoroughly before cutting.

Ovation Break-A-Parts also come in Milk Chocolate Raspberry, Almond, Pumpkin Spice, Orange, and Key Lime, and Dark Chocolate Orange.  Which flavor would you pick to bake with?

Candy provided by SweetWorks Candy.  I was not compensated for this post and the opinions are my own.

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The Chocoholic Cupcake: Another Valentine’s Day Dessert

A couple weeks ago I announced that I was going to make a few  treats in an effort to pick the perfect Valentine’s Day dessert.   The only requirement for the dessert; it must have chocolate in it.  And as you might imagine, this is becoming a harder chore than I originally thought.

The first recipe I presented was for Strawberry Kiss Cheesecakes.  They definitely hit the spot, and after making them I had to wonder if I would be able to top them.

Well… now I present the Chocoholic Cupcake.  The cake is dark, moist, and less sweet than a lot of chocolate cupcake recipes.  I like to top them off with either  vanilla or chocolate buttercream frosting which is sweet and buttery and compliments the dark chocolate cake.

I have to say that it is nearly impossible to choose a favorite between the two desserts I’ve made so far.  I have at least one more dessert to make before picking a favorite, but now I’m wondering if we should celebrate Valentine’s Day with just desserts and wine!

Chocoholic Cupcakes

1/2 c. granulated sugar

1 c. brown sugar, not packed

2 eggs, room temperature

1/2 c. olive oil

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 c. cocoa

1 3/4 c. all-purpose flour

1 c. skim milk

1 c. boiling water

1 tsp. vanilla extract

Makes 1 1/2 dozen cupcakes. 

Prepare cupcake tins by placing paper liners in each cup.  Preheat oven to 350 degrees.

In a large bowl, add sugars, eggs, skim milk, and oil.  With an electric mixer beat ingredients for 2 minutes.  Add baking soda, baking powder, salt, and cocoa; mix again until completely blended.  Add boiling water and flour; beat until smooth and creamy.  Stir in vanilla extract. 

Fill cupcake liners 3/4 full.  Bake for 10-12 minutes, or until toothpick inserted in center of cupcake comes out clean.

Cool completely before frosting.

I couldn’t resist decorating these cupcakes with bright gumballs from SweetWorks candy, along with Hershey’s creamy milk chocolate hearts and kisses.  Both are so festive!

And drum roll please…. 

TheMaryJaneFam blog, Raising Jane Journal, featured photos of my one and only Pink Paradise today.  They also shared a link to my Tin Can Tourist post as well.   I feel so honored!  If you have a minute,  please hop on over there and check it out.

Also, an important reminder all you glampers  –  the International Glamping Weekend is scheduled for  June 1-2, 2013.  Follow the link above to find out more.

I shared this recipe at:

weekend-potluck-buttong

 

Easy To Make Party Favors

If you’ve got the time, making your own party favors is the perfect way to deliver a bit of uniqueness at any party you are hosting.

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When I needed to come up with a party favor idea for an 80th birthday party for my mother in-law, I searched the internet for ideas but nothing really stood out at me.  I ended up digging out my faithful Cricut and some card stock paper which saved the day. 

A favor shouldn’t just be pretty in my opinion, it should include a tasty treat as well.  So for this, I opened boxes of  delicious, 100% natural, Ovation chocolate covered candy sticks courtesy  of Sweet Works Candy

I covered each candy stick in a pretty green wrapping paper and used them for the stem of each flower I created.

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Now, everyone will find a surprise in their favor.  The flavors of the Ovation candies that guests will get to sample include; Irish Cream, Orange, Cappuccino, Mint, and Dulce de Leche.

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Do you like being creative and making your own party favors, or do you let someone else do the work for you?