October 19, 2011

Well today..

I will be giving blood, and Joe will be donating blood plasma! It's not the first time for either of us but its been a while since we were able to due to our tattoos. In the past I had difficulty with keeping my blood flowing to give enough.. so this time I've been taking daily vitamins and drinking tons of water. Did you know that every two seconds someone is in need of a blood donation? 
Anyways, while I'm waiting for him to get off of work, I decided to re-organize my recipe book and came across a bunch of pictures of the past things I've made. By far my favorite was the Brownie Pops. I made these a few years ago for Christmas, but you can substitute the candy-cane sticks for popsicle sticks and decorate the brownies with any color sprinkles to fit any holiday. 

Brownie Pops Recipe
Ingredients (Also Replaceable with any store bought brownie mix- just follow directions on box): 
1/2 cup butter
2 (1 oz) squares of unsweetened chocolate
1 (10 oz) package of Andes Crème de Menthe Baking Chips (Optional Mint Holiday Chips, just remember to replace with a 10 oz of milk chocolate package)
1 cup sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
3/4 cup all purpose flour
1/4 tsp. salt

  1. Preheat the oven to 350 degF. 
  2. Combine the butter, unsweetened chocolate, and 1 cup of the andes mints in a medium saucepan. Melt ingredients together over low heat until completely mixed and melted together (be sure to stir constantly).
  3. Remove from heat, add sugar, eggs, and vanilla, beating until smooth.
  4. Combine dry ingredients (flour and salt). Stir into chocolate mixture until well blended. Stir in remaining Andes mint chips.
  5. Pour batter into a lightly greased 8" square pan. 
  6. Bake at 350 degF for 32 minutes. Remove from oven and cool in pan on a wire rack.
Ball The Brownies:
  1. After the pan of brownies has completely cooled, use a 2 Tbsp baking scoop to gently scoop out balls of cooked brownies from the pan. 
  2. Gently reshape the brownies into smooth balls by rolling in your hands. (This can get a little messy!)
  3. Place the balls on a large baking sheet that has been lined with parchment (wax) paper. 
  4. Insert candy cane sticks, or whatever you choose for the lollipop stick
  5. Chill balls on baking sheet in the refrigerator for 30 minutes.
Recipe should make around 30 Pops.

Chocolate Coating:
2 Tbsp shortening
5 (2 oz) chocolate candy coating squares
Crushed candy canes, peppermint candies, sprinkles


  1. Place the shortening and coating in a glass 2 cup measuring cup. 
  2. Microwave on high for 1 minute or until melted. 
  3. Stir until smooth. 
  4. Dip each brownie pop into the melted chocolate mixture, reheating the chocolate as necessary in the microwave to keep it melted. 
  5. Replace the chocolate dipped brownie pops on the large parchment-lined baking sheet. 
  6. Add Crushed candy canes, peppermint candies, sprinkles
  7. Let the pops stand until the chocolate is firm.
  8. Once firm, serve how desired (I choose mini foil cupcake wrappers)

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