I love Valentine’s Day desserts because most of them include chocolate: chocolate with raspberries, chocolate with strawberries, chocolate with more chocolate. Although berries and chocolate is one of my favorite flavor combinations, I wanted something different this year. I made these red velvet seven layer bars a few weeks ago and they were such a big hit, I knew I had to share them in time for Valentine’s Day! Don’t worry, there’s still plenty of chocolate in these bars, but the pop of red from the red velvet base was too perfect for a red-themed holiday to resist.
In all honesty, I’m not a huge fan of red velvet anything. I’m a chocolate girl at heart and red velvet tends to be underwhelming to me. These bars are definitely an exception. They start off with a thick, cookie-like red velvet base. If you’re unfamiliar with the flavor of red velvet, it is mostly vanilla with a little hint of chocolate. The subtle chocolate flavor is usually what I don’t like about it, but in these bars, it’s the perfect match for all of the sweet, flavorful toppings. Speaking of toppings, these bars are loaded with chocolate chips, white chocolate chips, coconut and pecans along with sweetened condensed milk to keep everything together. As the bars bake, all of those delicious toppings melt together to make a decadent dessert.
Whether you need a dessert for just you and your sweetheart or something to share with a crowd, these red velvet seven layer bars are quick to make, delicious and worth every single bite! Happy Valentine’s Day!
Almost every Wednesday night in Okinawa is reserved for one thing: The Bachelor (or Bachelorette, for this time of year). Realistically, it’s just an excuse for my group of friends to see each other every week, talk and eat snacks. My friend, Jessi, would occasionally bring her fabulous granola to our girl’s nights and, I’m not going to lie, I always wanted to steal the entire bowl and not share a single piece. It was that delicious. Luckily, Jessi nicely shared her recipe with me before she moved and, with a few adjustments, now I’m sharing it with all of you!
My friends here in Oki know how much I love to bake cakes and cupcakes so, occasionally, I’ll get a special request for a birthday or other event. A good friend of mine had a birthday a few weeks ago and asked me to make her favorite kind of cake, German chocolate. Never one to say no to a baking adventure, I gladly started searching for the perfect recipe for her birthday. Through my research, I stumbled upon a little a little bit of a history worth mentioning. Interestingly enough, German chocolate cake is not from Germany, but named after an American, Samuel German, who created a dark baking chocolate for Baker’s Chocolate. The company named the chocolate bar after him and, later, a recipe was created using the specific chocolate bar, titled German’s Chocolate Cake. The apostrophe and “s” have since been dropped from the name, but the recipe remains an American favorite.
There are a few short weeks in February when Colin and I debate about how many boxes of Girl Scout cookies is a reasonable amount to buy. Sadly, no matter how many boxes that ends up being, they never seem to last long enough. Hence why I’m writing about Girl Scout cookies in July. But, we don’t just argue about how many boxes to buy. We also disagree on which cookie is the best. My favorite has always been Thin Mints. Colin’s favorite are Samoas (or, where I sold Girl Scout cookies, Caramel Delights). I have not always liked Samoas. Actually, I remember avoiding them when I was younger. Most of that dislike came from my dislike of coconut. Now, coconut is a flavor that I am slowly starting to love. I don’t know if it’s because we live on a tropical island, or if it’s becoming more of a food trend, but it seems like everything comes in coconut flavor here. And, slowly but surely, I find myself ordering the coconut option more and more.
I tend to pick new recipes in two ways. 1. I think of something I want to make and research what seems like a thousand different recipes until I find the perfect one 2. I read a recipe, become fixated on it and have to make it immediately. This recipe falls into the latter category. I was doing my usual browsing and brainstorming for our Easter menu when I came across these raspberry coconut macaroons in my weekly email from Smitten Kitchen. I had already decided on a dessert, but I couldn’t get these out of my head. They seemed so quintessentially Easter to me. Little egg-like mounds of white coconut swirled with pinkish purple raspberries. Not to mention that raspberries are my favorite berry. I had to have them.