A message of enticement, inspired by LOVE!
Chocolate-raspberry is OUR thing. It is one of the first desserts we shared on a date aboard the Spirit of Washington dinner train. The same train where we later declared our marriage vows.
Awww . . . romance is in the air!
For better or for worse.
Sometimes he’s had the best of me . . .
. . . and sometimes he’s endured the worst from me.
It’s been a mutual thing, this sharing of best and worst.
God’s love is never ending. His love never fails. He’s never given up on me . . . or my husband.
Sometimes I’m sure that both of us wondered what the outcome of our marriage would be, especially during “the difficult years”.
God knew. He carried us through the hard times. He brought healing into our lives and into our marriage. He set each of us free from the underlying causes of our pain . . . pain that caused each of us to act out in ways that hurt each other. God never gave up on us and . . . thankfully . . . we never gave up on each other.
We share a special love that is stronger now than ever. God knew all along that Our Story would eventually be used for His glory.
This fabulous dessert came from a Pampered Chef party and it is a favorite wherever we take it. It is a breeze to make with your favorite brownie mix. I prefer to use a dark chocolate mix and dark chocolate curls for garnish.
Ingredients
- 1 package (19.9 oz) brownie mix
- 1/2 cup seedless raspberry jam
- 2 cups fresh raspberries, or frozen whole raspberries without syrup, thawed and drained
- 3 ounces white chocolate, melted
- 2 packages (8 ounces each) cream sheese, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 container (8 ounces) frozen whipped topping, thawed
- Chocolate curls (optional)
Instructions
- Preheat oven to 350 F.
- Lightly spray bottom of 9x13 pan with vegetable oil spray.
- Prepare and bake brownie mix according to package directions; cool completely.
- Spread jam onto brownie.
- Reserve 1/2 cup of the raspberries for garnish; arrange the remaining 1-1/2 cups raspberries evenly over jam.
- In microwave safe dish, microwave chocolate on HIGH 1 minute; stir. Microwave an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly.
- Meanwhile, combine cream cheese and powdered sugar in medium bowl; mix well.
- Gradually whisk in melted chocolate and milk.
- Fold in whipped topping; spread mixture carefully over raspberries.
- Refrigerate 1 hour or until firm.
- Cut into 15 squares.
- Garnish with reserved raspberries and chocolate curls, if desired.
- Store, covered, in the refrigerator.
Notes
To make chocolate curls, hold a vegetable peeler against the narrow side of a chocolate square. Using even pressure, push the blade away from you to create curls. Or, using a cheese grater, grate the chocolate square over the dessert.
It is still for better or worse with us, but most of the time what we experience is the better . . . and Chocolate-Raspberry Love is the best!
Much love to you my Valentines.
Blessings,
VMG206, TuesdaysAtOurHome,
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