Brownie Pops

For the occasion of a bridal shower I co-hosted for my sweet friend Saige Wilhite, I decided to create a special sugary item instead of a cake or petit fours.  In early shower planning meetings, Saige shared with Libby Andress (co-hostess) and myself about her wedding colors and Fall theme.  After much consideration, I ran the pop idea by Saige and she loved it.  I proceeded to develop the recipe below and they sure were a hit.  If you are looking for something different to serve during the upcoming holidays, modify to the colors of the season or your special event.  Guarantee: you will be asked for the recipe and/or to make them again the next time. 

Enjoy!  

Chocolate Brownie Pops

1 family size brownie mix, prepare as directed

1 16 ounce can chocolate frosting

30 4 inch lollipop sticks (find at the craft store)

2 14 ounce bags dark chocolate melting candy, follow melting instructions (find at the craft store)

Colored sugars or sprinkles for decorating

Bake brownies as directed on package, let cool about 10 minutes, take a fork and break up in the pan.  When cool, mix crumbled brownie and frosting in a bowl with hand mixer until completely smooth.  Refrigerate for 30 minutes.  Take a 1 ounce cookie scoop and portion out mixture, shape into a ball, place on lined (parchment, freezer or butcher paper) cookie sheet, (it will flatten out slightly).  Melt 10 disks of melting candy (per package directions) dip end of lollipop stick into melting candy and place into center of ball, continue until all of the mixture is used, placing back on lined cookie sheet.  Put in freezer for at least 30 minutes.  Melt remaining melting candy, dip pops one at a time, decorate, and freeze until 30 minutes before ready to serve.    Yield: about 30 pops

Variation: Add 1 ½ cups creamy peanut butter and only ½ can chocolate frosting to crumbled brownie and the proceed as above… use peanut butter melting candy instead of chocolate. Yield: about 34 pops

All Things Zombie

This past Saturday makes year number four for daughter Sara to participate in the local Zombie Walk, benefiting the Northwest Louisiana Food Bank. 

This year she was a Survivor…

 

...last year, and the 2 years before, a Zombie.

I have to admit, I’ve never been one to stay in the room when the channel was “accidentally”, or maybe on purpose, switched to the featured Zombie movie.   Not sure why I’m that way.  As a tribute to the walk and in an attempt to face my fear...I have embraced my inner Zombie and created a recipe for (scary, spooky, halloweeny) themed gatherings: Zombie Fingers. 

The Shreveport Times printed an article on the Zombie Walk event, complete with pictures.  You’ll find the participants to be very creative…enjoy. Written by Michael Doughty -   http://www.shreveporttimes.com/apps/pbcs.dll/article?AID=2011110090316 

Zombie Fingers

12 bacon slices

6 thin baked crunchy breadsticks, halved

1 can breadstick dough (12 count)

12 almond slices

Strawberry jam (for dipping)

Preheat oven to 375 degrees.

Par cook bacon until half done in microwave (I cooked in 2 batches on a paper towel lined bacon pan, 6 slices per round at 3 minutes, full power).  Bacon will be pliable.

Roll the bacon slices around the crunchy breadsticks.

Separate the breadstick dough, flatten, place bacon wrapped crunchy breadstick on dough, wraparound, and add an almond to one end (finger tip).

Bake 10 to 13 minutes; watch carefully not to get too brown.

Serve with strawberry jam.  Yum!