Recipes // Snacks // Movie Night Treats

Movie Night Treats

Almond and Mint Iced Tea with Spiced Rum
  • 3 tea bags
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • Juice of 2 fresh lemons
  • 1/2 ounce of spiced rum per glass
  • Sprigs of mint
  • Orange slices and raspberries for garnish

In a saucepan, bring 2 cups of water to a boil. Reduce the heat to a simmer and add the tea bags. Let steep for 5 minutes. Remove the tea bags and add the sugar, extracts, and sprigs of mint and lemon juice. Simmer and stir until the sugar is dissolved. Remove from the heat and take out wilted mint leaves.

Add 6 cups of cold water and chill. Serve tea over ice, with the spiced rum, springs of mint and fresh fruit for garnish preferably on your front porch.

Firecracker Brownie Cake Pops
  • 5 ounces (140 grams) semisweet or bittersweet chocolate, chopped
  • 1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
  • 2 tablespoons (15 grams) cocoa powder
  • 1 cup (200 grams) granulated white sugar
  • 1 tablespoon of dried ancho chili powder
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup (95 grams) all-purpose flour
  • 1/4 teaspoon salt
  • Wilton Brownie Pop Mold, $9.95 at Sur La Table stores

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) a Wilton Brownie Pop Mold.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Next, stir in the flour, salt, chili powder and chocolate chips (if using).

Pour brownie batter into Wilton Brownie Pop Mold and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. Brownie Pops freeze very well. Makes 32 brownies.

  • 1 bag of white melting chocolate
  • 32 lollipop sticks
  • 1 box of Easy Leaf Products silver or gold sprinkles

Just prior to the brownies cooling, insert lollipop sticks into the center. Wait for them to cool and remove from the mold.

Melt the white chocolate according to the instructions and then dip the brownie pop in the chocolate to cover completely. Sprinkle with Easy Leaf Products silver or gold sprinkles.

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