Chocolate Tea Treat

This beautiful teacup is the from the

Royal Albert birthday month collection.

~*~

A generous gift given to me by my

dear friend and co-worker ~ Lisa.

She knew that I love teacups and that my favorite

color is purple - a perfect match - a perfect cup.

~*~

This is a vintage treasure ~ the month of February

is depicted on the bottom of the cup.

The modern version has it written on the inside!

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My mom's birthday is in February and I bought

her the newer cup for her special day a couple of years ago.

Now we have matches so of course every time I see this

exquisite teacup I think of my gracious friend and my mom!

I filled this teacup with something delicious!!

A new tea that I found in Vermont ~

Chocolate Mint Oolong Tea by Stash

....so luxurious....so luscious....mmmmmm

Decadent Chocolate Mint Brownie Wedges
the quintessential pairing with my new tea!
~*~
Remember I shared that baking is an art in Vermont?
This is another example of pure bliss made by my friend Tonya.
(the mama of Pie Champion Hannah)

We could not settle for simple wedges of chocolate delights -
we were serving our husbands a romantic dinner and decided
to put it over-the-top with a scoop of vanilla bean ice cream,
homemade chocolate ganache and a dollop of freshly whipped
sweet cream........oh my was it yummy!

Chocolate Mint Brownie Wedges

1- 1/3 c flour

2 T cocoa

1/4 t baking soda

1/4 t salt

3/4 c sugar

1/2 c butter, cut into pieces

2 T water

1- 2/3 c (10-oz package)

Nestle Toll House Dark Chocolate & Mint Morsels

1/2 t vanilla extract

2 large eggs

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Combine flour, cocoa, baking soda, and salt in small bowl.

Combine sugar, butter and water in a medium saucepan.

Warm over medium heat, stirring constantly,

just until butter is melted, but do not boil.

Remove from the heat. Add 3/4 c chips and vanilla.

Stir until the morsels are nearly melted.

Add eggs, one at a time, stirring until smooth.

Stir in flour mixture. Stir in 1/2 cup chocolate chips.

Sprinkle the top of the batter with the remaining chips.

Bake for 25 to 28 minutes or until wooden pick inserted in

the center comes out a bit sticky.

Cool the mint brownies in the pan on a wire rack.

Remove the side of the springform pan.

Cut the brownies into wedges.

~*~

Homemade Chocolate Ganache

1 pkg. chocolate chips

(I use Ghirardelli Semi-Sweet)

1-1/2 c heavy whipping cream

****

Heat the cream to just below below boiling.

Place chips in a glass bowl - pour hot cream on top.

Stir cream and chocolate chips gently

until melted and blended to a silky sauce.
~*~*~*~*~

I am linking to my favorite tea parties:
Tea Cup Tuesday ** Tea Time Tuesday ** Tea Time Tuesday **Teapot & Tea Things Tuesdays

and favorite sites:

Prairie Story Thursday Recipe Swap ** Tasty Traditions Thursday

Food on Friday ** Mz. Helen's Full Plate Thursday