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Tag Archives: patriotic dessert

Fireworks Tart!

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A dense chocolate brownie topped with creamy mint filling and a layer of rich fudge- these are the perfect finish to your July 4th cookout!

I’ve been sharing recipes on this blog for several years now, and there are just some recipes that I want everyone to try. These mint brownies are a recipe from my mom and I keep re-making them into different forms because they are just SO GOOD! I’ve filled them with mint, caramel, cookie dough, coconut, pralinecandy cane, irish cream, and peanut butter. Just last Halloween I made the recipe into a spiderweb striped tart that was SO fun, and I decided it needed to be remade in patriotic colors for July this year!

Fun- right? And honestly- soooo yummy!

Here is how we made it: (printable recipe is here)

INGREDIENTS:

Brownie:

  • 1/3 cup butter
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons of dark cocoa powder (try to use dark- it makes it easier to color the brownie black)
  • Pinch of salt
  • 2/3 cup flour
  • 1/3 cup milk
  • Food coloring gel in black

Mint filling: (this makes a little more than you need- but makes certain you have enough of each color)

  • 5 cups powdered sugar
  • 8 tablespoons butter
  • 2 teaspoons mint extract
  • Food coloring gel in red, white and blue

Chocolate glaze/fireworks:

  • 1 cup of dark chocolate chips (again, use dark so it is easier to color black)
  • 6 tablespoon of butter
  • Food coloring gel in black
  • About 1/8 cup of Wilton’s candy melts in each color: red, white, and blue

DIRECTIONS:

NOTE: Throughout this recipe, be careful when moving the tart pan, as holding it from the bottom will cause the edges to slide off. I usually keep tarts on a cookie sheet when I bake and decorate them- I took this one off (very carefully!) so I could photograph the process for you.

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Add black food coloring gel until batter is a dark almost-black color.
  • Spread evenly in 9 inch tart pan that has been set on a cookie sheet.
  • Bake at 350 degrees for 14-16 minutes or until a toothpick inserted into the center comes out clean.
  • Cool completely.

Mint filling:

  • Melt butter and add to powdered sugar. 
  • Add extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide filling into three bowls and mix in gel food coloring until you get a desired shade of blue and red. I also added a bit of white coloring to brighten up the natural color of the filling- but you wouldn’t have to do this.
  • As soon as color is mixed in, spoon each filling color into a small and sturdy (use freezer, not sandwich) zip-top bag. Push all the air out and seal tightly. As this filling is exposed to air it begins to harden up- so sealing these up right away prevents this. If you are slow, you can always add a little more water to get it back to the right consistency.
  • Set aside until brownie has cooled.
  • Cut a corner off each bag, and squeeze filling out into a circle at the center. Alternating colors, add rings around this until the entire top of the brownie is covered with filling. 
  • Once the top is covered, set a piece of parchment paper or wax paper on top and gently press the filling down so that it goes all the way to the edges. Try to make it nice and flat. The glaze will cover all the ridges, but you want to be sure that the edges are pushed down enough that the glaze has room to get to the edge of the pan without overflowing.

Chocolate glaze:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Add black gel food coloring until glaze is a dark almost-black (I added quite a bit and never got it completely black- but close!)
  • BEFORE pouring glaze onto tart: melt each color of candy melts and place each in individual zip-top bags (so they are ready as soon as glaze is poured)
  • Pour glaze over top of mint filling, using a spoon or knife to push out to all the edges.
  • Before glaze hardens, cut a small corner on each bag of melted Wilton’s candy melts and pipe circles (like a target shape) in alternating colors on top of the melted glaze.
  • Use a toothpick or skewer to draw lines through the glaze, starting at the center and drawing lines outward- like fireworks!

  • Chill until top layer of glaze is hardened. Do not remove outer ring of tart pan until this has completely hardened. Then, push up on the bottom firmly, until the edges slide out of pan. This takes a little patience- I refrigerated my tart overnight and then let it sit out for about 30 minutes before I was able to push the bottom up and remove that outer ring. If you have a hard time, push up in different spots along the edge, loosening all the edges 1st, before pushing the whole thing out.
  • Enjoy!

My thoughts: I love this dessert for so many reasons. It is a little time-consuming, but it’s SO cute!!!  If you want to save time, skip the colors in the mint layer- just make it white- and decorate the top. Or swirl the colors and make these in a sheet cake pan to have a bunch of them (refer to my candy cane brownie recipe here for directions and just add some blue instead of pink!) However you make them, ENJOY!!!  Happy summer to you! ~r

Other patriotic desserts for your 4th of July celebrations: (click on a photo to see the recipe)

 

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Smoke Bomb Oreo Pops!

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These adorable smoke bomb Oreos will be the hit of your July 4th parties!

It’s hard to believe that July is just around the corner– but it is! I love summer, and making fun patriotic treats always reminds me of pool parties and days at the beach on Lake Michigan 🙂 I made smoke-bomb brownies last year, and they were such a hit that I decided to turn them into Oreo pops this year!

Cute, yummy and SO easy to make ahead and have ready for all your summer celebrations!

Here’s how we made them: (printable recipe here)

INGREDIENTS: (makes about 30 pops)

  • One package of Double Stuff Oreos
  • 2 bags of Wilton’s candy melts in red
  • 1/4 cup of Wilton’s candy melts in white
  • Twizzlers Pull-n-Peel licorice in red/white/blue (or licorice strings of another variety)
  • Large star sprinkles
  • Tiny star spinkles

DIRECTIONS:

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
  • While these chill, cut licorice strings into about 30 (1 inch) segments.
  • Melt red candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip the end of a licorice string into the red melts and then set flat against a large star sprinkle and allow this to harden- this will basically “glue” the star onto the end of the licorice. 
  • Gently dip chilled Oreo in red candy melts, using a spoon to cover all sides. Tap stick against side of bowl to drain excess. Set on parchment paper.
  • While candy melts are still soft, set end of licorice into the top of the Oreo and sprinkle with tiny stars.
  • Allow everything to harden up, and then slide each pop into a small cello bag and tie with ribbon (alternatively, store in an airtight container with parchment paper as layers between).
  • Enjoy!

My thoughts: These are easy little treats to make- and they have OREOS inside- so they are delicious too! (If you have never made Oreo Pops before, check out our tutorial here.) ENJOY!

Other fun and very patriotic desserts for your July: (click on photo to see recipe)

 

Peppermint “Smoke Bomb” Brownies!

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Smoke Bomb5Celebrate July 4th with these fun peppermint brownie cups! Fun to make and sooooo yummy to eat!

I got a little chocolate bomb mold a few months ago and I love it. I have used it for so many creative things! This time, I am using it to make actual bombs- edible smoke bombs that is! The inside of this red candy shell is packed with sweet mint filling that mixes with the dark chocolate of these brownies perfectly!

Smoke Bomb1

Yes, these are a little fussy. It seems like anything super fun in the food realm takes some effort. If you want to make these SUPER easy, they are simply an adaptation from my Candy Cane Brownies from last Christmas. You could certainly add a little blue to the mint filling and just sprinkle stars on top for a fun (and equally delicious) patriotic alternative. OR you could be an over-achiever and make mint smoke bombs. Your choice! 🙂

Smoke Bomb2

Here is how we put these fun treats together: (printable recipe here)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Chocolate Glaze:

  • 6oz. semi-sweet chocolate chips
  • 6 tablespoons butter (do not substitute margarine here!)

Mint “Smoke Bombs”:

  • 5 cups powdered sugar
  • 8 tablespoons (1/2 cup) melted butter
  • 2 teaspoons peppermint extract
  • Food color in red and blue
  • One bag of Wilton’s Candy melts in red
  • One bag of Twizzler’s Red, White and Blue licorice (I found them at Target)
  • Large Star Sprinkles
  • Mini Star Sprinkles

DIRECTIONS:

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon evenly into 24 cupcake liners in a cupcake tin.
  • Bake at 350 degrees for 15-18 minutes (don’t over bake- they will start to pull away from the liner)
  • Cool.  
Chocolate Glaze:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Set aside until bombs are made

Mint Smoke Bombs:

  • Melt red candy melts in microwave in 30 second increments, stirring between until smooth.
  • Use a pastry brush to brush melts into a chocolate bomb mold and freeze for a couple minutes until hard. Do two coats- freezing in between.
  • Make mint filling  by adding melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide into 3 parts and color 2 of them red and blue using food coloring.
  • Place all three colors into a large zip-top bag and swirl together with a knife before sealing bag.
  • Cut a corner off bag and pipe mint filling into each red bomb shell- filling them about 3/4 full.
  • Refreeze these for a few minutes before gently popping them out and setting them on a plate. (I took pictures of this process in an earlier recipe here– but I didn’t fill these shells all the way full like I did there).
  • Repeat this process until you have 24 mint bombs ready.
  • Assemble brownies by spooning a little glaze on top of a brownie cup and then setting a bomb on top. Sprinkle edges with small star decorations and freeze to harden the glaze.
  • Once all your brownies are in the freezer, make the wicks by pulling apart the licorice and cutting into 1 to 2 inch pieces of blue. 
  • Dip one end into the leftover red candy melts (you might need to remelt these) and set it on top of a large red star sprinkle to harden. 

Smoke Bomb7Smoke Bomb9

  • Once these have hardened, and your brownies are nice and cold, take a few brownies out of the freezer, dip the end of a “wick” in red candy melts and hold it to the top of a cold peppermint bomb. It should immediately set and hold the wick in place.
  • Then- simply enjoy the smiles as people bite into your yummy (and very patriotic!) peppermint brownies!!!

Smoke Bomb6

My thoughts: Ah…I loved making these. I always wonder if the idea in my mind will come across the way I pictured it, and these did—-makes me smile! I loved sharing these with friends and family too. Makes me wish I had a 4th of July party to go to this year!!! 🙂 I hope you get a chance to try these and that you love them as much as I do!  ~r

Smoke Bomb3

Other fun desserts to make for the Fourth of July!!! (click on a photo to see the recipe):

Bomb Pop Cupcakes!!!American Flag Oreo Pops!!!!Patriotic Tie-Dye Cake!!!!Fire Cracker Cookies!

 

Cookie Cutter Brownies

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Make a dessert that everyone will love at your holiday parties!  Brownies cut into shapes and dipped in white chocolate— so. much. FUN!!!!

INGREDIENTS:

  • 1c. butter
  • 2c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 2 c. flour
  • 1/2c. cocoa
  • 1/2tsp. salt
  • 1c. milk
  • 1 1/2 bags of Wiltons Candy Melts (in whatever colors you want!)

DIRECTIONS:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan.
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool completely
  • Using a sharp cookie cutter, cut small shapes out of the brownies. (I just used my finger to gently push the brownie out of the cutter and onto a cutting board.


  • Place excess brownie pieces into a freezer bag and freeze for another day (we are having brownie sundaes later this week!) 🙂
  • Melt each color of candy melt in separate bowls, microwaving for 30 second increments and stirring in between until smooth.
  • GENTLY set brownie cut-out into melted chocolate and scoop chocolate over the top.  Lift out with fork and tap excess chocolate off.  Place on parchment paper to harden.


My thoughts:  These are SO much fun to make!!!  The brownies are very easy to cut into shapes- its a good “cake- like” brownie recipe (you would not want to use a fudge brownie with this!)  The hardest part is dipping them in the candy melts.  Its not NEARLY as difficult as those crazy cake-pops, but you do have to be gentle and really keep your fork and bowl edge clean as crumbs can get into the melted chocolate and ruin the texture of it.  If you want to skip the chocolate coating part you could easily just decorate these cute little brownies with frosting too!  Enjoy!

 

Dedicating this recipe to all the people in my life who serve or have served our country in the military— THANK YOU!!!!!!!!!!!!!!!!!!!

This recipe was shared on these wonderful blogs:

Bacon Time, Somewhat Simple, Fireflies and Jelly beansLittle Brick Ranch, Sweet as Sugar Cookies, Pinch of this, that and the other, Something Swanky, Two Maids a Milking

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