Sweet Things: A’s Cocoa-Razzies

Looking for a simple (and healthy!) treat to satisfy your sweet tooth? Look no further than this delicious two-ingredient recipe I first tasted at a potluck-style girls’ night in college (thanks, A!).
Enjoy while berry season is in full swing!

A’s Cocoa Razzies

Ingredients:

1 container of fresh raspberries

1 cup semi-sweet or milk chocolate chips (may also mix in or substitute white chocolate chips)

Preparation:

Chill raspberries for several hours before handling. Simply stuff a chocolate chip inside a single raspberry. Repeat until all raspberries have been accounted for. Once properly filled with chocolate chips, place all of the raspberries back in the refrigerator to chill for about 30 minutes.

And that’s it! Simple, easy, delicious.

Enjoy!

xx C&L

Sweet Things: Mocha Brownie Buzz

Happy Monday, everyone! Before you get too immersed in your daily to-dos, take a moment to check out a new recipe featuring two things I could never live without: coffee and chocolate. In this recipe, I combine decadent dark chocolate, white chocolate chips, and the smooth flavor of Level 3 Seattle’s Best Coffee for a new flavor combination that will leave you nothing short of blissfully buzzed.

Enjoy!

xx C&L

P.S. A big thanks to the Seattle’s Best team for my baking garb! My apron was worn by none other than the Sandwich King himself as he ventures across the country for the Seattle’s Best Coffee Red Cup Showdown.

Mocha Brownie Buzz

2 Tablespoons Level 3 Seattle’s Best Coffee, brewed*

1 cup all-purpose flour

1/4 teaspoon salt

4 oz unsweetened chocolate

3/4 cup unsalted butter

1 cup light brown sugar

1 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

* Brew coffee for brownies. Combine 2 T ground coffee with 1/4 cup boiling water. Let steep for 5-8 minutes and pour through coffee filter. Flavor should be intense.

Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8 inch aluminum pan.

Measure 1 c flour and 1/4 t salt into a large mixing bowl. Set aside.

Melt unsweetened bittersweet chocolate with butter over low heat on stove top or in 30-second increments in microwave. Blend in a medium size mixing bowl.

Add brown sugar and regular sugar to butter mixture. Stir in vanilla extract.

Add eggs, one at a time, to chocolate/butter/sugar mixture.

Add liquid ingredients to flour and salt in large mixing bowl. Fold in chocolate chips.

Add mixture to greased brownie pan.

Bake for 45 minutes or until knife inserted into center comes out clean.

Sweet Things: Independence Day Layer Bars

Happy Fourth of July! Ever since I was a little girl, I’ve loved this holiday more than any other. There’s something about how the summer sun melts into a firework-filled night sky that continues to captivate me year after year. Of course, it also happens to be the perfect opportunity to bake for family and friends – a best-loved holiday tradition – in the shade of red, white and blue. So before you call it a night, add a dash of patriotism to your menu with this simple recipe that comes together in a pinch. It’s a crowd pleaser that’ll be gone before you even have a chance to sing “Happy Birthday America.”

Independence Day Layer Bars

1/2 cup (1 stick) unsalted butter

2 cups graham cracker crumbs

3/4 cup coconut flakes, sweetened

1 14-oz can sweetened condensed milk

1/2 cup dried blueberries, sweetened

1/2 cup dried cranberries, sweetened

1/2 cup white chocolate chips

Preheat oven to 350 degrees Fahrenheit.

Melt stick of butter in microwavable bowl (about 1 minute depending on power level).

Add graham cracker crumbs and mix until coated.

Pour butter/graham cracker crumb mixture into bottom of a 9 x 13 inch baking pan. Use clean hands or the back of a spatula to push mixture into a compact crust.

Sprinkle coconut flakes evenly over graham cracker crust.

Pour sweetened condensed milk evenly over coconut flakes.

Sprinkle dried blueberries, cranberries and white chocolate chips evenly over sweetened condensed milk.

Bake for 25-30 minutes, until edges are golden brown.

Slice into squares once cooled. Served with a dollop of cool whip or small scoop of ice cream and fresh berries, if desired.

Enjoy- from my kitchen to yours!

xx C&L

La Douceur De Vivre.

Life is sweet. Little indulgences make it sweeter. Cocoa & Lace is all about two simple pleasures that never fail to make me smile: dessert and fashion. Join me as I share my love of baking and the art of personal style from my kitchen (and closet) to yours.