On Friday, NECCO attended Room to Grow‘s “Celebrating Inspirational Women and Mothers” benefit breakfast at The Taj Hotel in Boston.
Room to Grow’s tagline is “building a strong foundation for babies in poverty.” They are a non-profit organization committed to enriching the lives of babies born into poverty throughout their critical first three years of development. Support they provide benefits the children as well as their parents.
Throughout the morning, many women spoke about their experience as mothers and how thankful they are to have Room to Grow as part of their lives. Attendees were able to see the strong and overwhelmingly positive impact Room to Grow has made on the lives of not only those who benefit from the charity, but also on those who donate and volunteer.
The breakfast raised money that will support the organization’s many initiatives, from physical supplies like clothing, books and toys to extensive social work and support for children and their families. All in attendance were noticeably proud that they could help give Room to Grow the assistance it needs to complete these wonderful efforts.
Guests of this great event were treated to a SWEET surprise on their way out: Haviland Thin Mints! Room to Grow even dressed our sweets up in lovely wrapping to show their guests how much they appreciated their attendance and support.
The ”Celebrating Inspirational Women and Mothers” benefit breakfast was a wonderful experience for NECCO, who was extremely proud to support an organization that has such a positive impact on members of our community.
Head to Room to Grow’s website and find out how you can contribute to this great charity!
Posted in Events, Mother's Day
Tagged benefit, Boston, candy, charity breakfast, events, Haviland, inspirational women, Mother's Day, mothers, NECCO, new england confectionery company, non profit organization, Room to Grow, Thin Mints
During Halloween season, we always see black cats pop up around more than usual. This time, they’ll even pop up right on your dessert table! We’re bringing you a fun Halloween recipe that’s simple to make, and one that your children will love to decorate! For a rich chocolate, minty taste bud explosion, give these Haviland Thin Mints Spooky Black Cat Brownies a try!
- 1 & ¼cups of sugar
- ½ cup of unsalted butter
- 1 cup of all-purpose flour
- 1/3 cup of unsweetened cocoa powder
- ½ tsp of baking powder
- ½ tsp of salt
- 1 & ½ cups of bittersweet chocolate chips
- 3 large whole eggs
- 1 tsp vanilla extract
- white or vanilla frosting
- red icing pen
- extra chocolate chips
- 2 boxes of Haviland Thin Mints
- parchment paper
- 8×8 square baking pan
- 1 large mixing bowl
- 1 medium sauce pan
- mixer (stand or hand)
- measuring cup
- 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
- large spoon
- small frosting spatula
- small amount of butter for pan greasing
- Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
- Set the sauce pan on the stove over medium heat.
- In the sauce pan, add in the sugar, butter. With the large spoon, stir these ingredients occasionally until they are melted.
- Add the bittersweet chocolate chips to the sauce pan. Stir ingredients frequently until completely smooth.
- Remove the sauce pan from the heat and set aside to cool for 10 minutes.
- In the large mixing bowl, add in the flour, cocoa powder, baking powder and salt.
- Using the whisk, stir this dry mix until all ingredients are completely combined.
- Once the saucepan mixture has cooled off following the 10 minutes, pour this into the dry ingredients mix.
- Using the mixer blend these ingredients together until completely combined.
- Add in the 3 large whole eggs and then the vanilla extract.
- Again use the mixer to blend all ingredients until combined and smooth.
- Using the greasing butter, lighly butter the baking pan, and then line it with a layer of parchment paper. Be sure to leave a 1-2 inch overhang on each of the sides of the pan.
- Pour the cooled, completely combined mix from the large mixing bowl into the pan.
- In a grid-like format, place 16 Haviland Thin Mints into the batter. You can push them down slightly.
- Using the frosting spatula, cover the Haviland Thin Mints completely with the brownie batter.
- Place pan into the pre-heated oven and bake until the brownies are somewhat puffed and slightly set. Depending on the strength of your oven, this is usually around 30-35 minutes.
- Remove from oven onto a cooling rack for 30 minutes. Note: this step is very important. You need the brownies to be warm, not hot in order to place the Haviland Thin Mints on top. If the brownies are too hot, they will melt!
- Take 16 more Haviland Thin Mints and place them in the same grid-like format you insert the previous 16.
- Let these cool for approximately another 20 minutes.
- Decorate the Haviland Thin Mints on top of the brownies as faces using frosting drops and the extra chocolate chips (whole or chopped) as eyes, the red icing as the mouth and whiskers, and whole chocolate chips for the ears.
- Set this completed and decorated brownie pan into the refrigerator for 5-10 minutes to make sure all of the chocolate is completely set before cutting.
- Once the time has passed, remove from the refrigerator. Grab the pieces of the parchment paper that over hang and lift the brownie mix from the pan onto a plate.
- Cut brownie mix into 16 even squares.
- Indulge. =)
Having guests over or are you headed out to a friendly gathering and have no time to bake? Then we have the perfect, Sweet solution for you!
Chocolate covered strawberries are a classic favorite, and one that all guests will surely enjoy. However, if you want to surprise them with some extra flavor this recipe adds a little something special to the mix! Rather than simply melting fresh chocolate chips, we melted one of our all time favorite NECCO sweets: Haviland Thin Mints! These delectable dark chocolate covered thin mints help to create the perfect mint chocolate dipping sauce!
- 12-15 ripe strawberries (depending on size)
- 15 Haviland Thin Mints (melts to approximately 1/2 cup of melted chocolate)
- 5 tsp of Karo syrup
- paper towels
- wax paper
- two sauce pans or one sauce pan and one heat-resistant medium mixing bowl
- baking sheet or long, flat serving tray
- thin spatula
- optional: toothpicks
- Wash strawberries and then thoroughly dry them with the paper towels. Be sure the strawberries are completely dry before use as any sort of moisture will cause the melted chocolate to seize. Set aside.
- Optional: For ease of lifting and dipping the strawberries and to avoid getting your hands covered in chocolate, you can insert a toothpick into the stem of each strawberry.
- Prepare the baking sheet or tray by lining it with wax paper.
Tip: You will want to do this small, seemingly unimportant, step prior to melting the chocolate, so you can focus on not burning the chocolate!
- Fill one of the sauce pans with water and bring to a simmering boil over medium heat.
- Once water is ready remove pan from heat.
- Pour the Karo syrup and add the 15 Haviland Thin Mints into to the second sauce pan or alternatively the medium mixing bowl.
- Place the pan or bowl filled with chocolate on top of the sauce pan that is filled with heated water. Note: you do not want the top sauce pan to touch the water in the bottom sauce pan.
- This is where you must be most attentive! Using the thin spatula, quickly begin stirring the chocolate. You will notice it will begin to melt almost instantly.
- Pay close attention to be thorough in your stirring so burning does not occur. Watch it closely as you stir it constantly, yet carefully, until the entire mixture is completely gooey and melted.
- Holding a strawberry by the stem or the toothpick, dip it halfway into the double boiler of melted chocolate. Twirl each strawberry in a circular motion to attempt to cover as much of the strawberry.
- When lifting the strawberry from the melted chocolate, try to twirl it again slowly so that heavy, excess chocolate drops back into the pan. You can also lightly wipe the side of the strawberry you will set on the waxed paper along the side of the pan/bowl. This prevents chocolate from pooling at the base of the cooling strawberry.
- Place the dipped strawberry on the wax paper lined trays.
- Repeat until all strawberries are dipped.
- Chill strawberries completely until chocolate shell is solidified.
Tip: Often it helps to place the dipped strawberries into the refrigerator for 30 minutes to help set the chocolate.
- Indulge! =)
Chocolate covered strawberries are best when eaten the day they were prepared!
Smile at that dirty pan – it was a sweet success!