Fourth of July is one of our Favorite Holidays!!
Fireworks, food, and patriotic music are part of July 4 festivities throughout the United States, but beyond that, the observances differ as much as the locations themselves. From small towns to larger cities, citizens have created Independence Day celebrations that reflect their culture as well as their place in history. Visiting a new city during this all-American July holiday is an educational and enjoyable experience.
Where ever you choose to celebrate there’s always food involved in our house!
After the events we settle at home watch the fireworks and chow down on some southern favorites!
Follow this link to Louisville’s #502TODO and start planning today!
And another recipe favorite from the author of What’s Gaby Cooking: Everyday California Food calls this dessert “a total crowd-pleaser.” (Credit to People Food)
Gaby Dalkin’s Chocolate Brownie Flag Cake
2½ cups granulated sugar
1½ cups unsweetened Dutch process cocoa
1 tsp. kosher salt
1½ cups (12 oz.) unsalted butter, at room temperature, divided
1½ Tbsp. vanilla extract, divided
4 large eggs
1 cup (about 4¼ oz.) all-purpose flour
1 cup dark-chocolate chips
1 (8-oz.) pkg. cream cheese, at room temperature
3½ cups (about 14 oz.) powdered sugar, divided
5 cups fresh raspberries (about 1¼ lbs.)
½ cup fresh blueberries (about 3 oz.)
1. Preheat oven to 350°. Line a 13×9-inch baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Spray foil with cooking spray.
2. Combine sugar, cocoa, salt and 1¼ cups butter in a medium saucepan over medium heat. Cook, stirring often, until butter is melted, about 6 minutes. Remove from heat, and stir in 1 tablespoon vanilla. Add eggs, 1 at a time, stirring well after each addition. Add flour, and stir until smooth. Fold in chocolate chips. Spoon batter into prepared pan, and bake in oven until a wooden pick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack to cool completely, about 1 hour.
3. Using foil as handles, lift brownies out of pan. Transfer to a serving plate; discard foil.
4. Beat together cream cheese and remaining ¼ cup butter in bowl of a heavy-duty stand mixer on medium speed until creamy, about 2 minutes. Gradually add 2 cups powdered sugar, beating until smooth. Stir in remaining 1½ teaspoons vanilla. Using an offset spatula, spread frosting over top of cooled brownies.
5. Toss half of the raspberries and a handful of the blueberries in remaining 1½ cups powdered sugar. Arrange blueberries in a square in upper left corner of brownies, using sugar-coated berries as “stars.” Arrange raspberries in rows, alternating uncoated and sugar-coated berries in horizontal lines on brownie to create “stripes.”
Active time: 30 minutes
Total time: 2 hours, 10 minutes