Chocolate Raspberry Iced Coffee Food

CHOCOLATE RASPBERRY ICED COFFEE

Steps:

• Brew 2 cups of strong coffee, and set aside.
• In a mixing bowl, place the heavy cream and 1 Tablespoon of sugar, and mix on high speed, until the cream becomes thick, and forms stiff peaks.
• Smash the Raspberries, and fold them into the whipped cream.
• Place the whipped cream in the refrigerator.
• Place ice cubes, or crushed ice in the coffee mugs, and pour the coffee over the ice, and add a teaspoon of sugar, and 1 teaspoon of Raspberry syrup to each cup, and stir.
• Add 1 Tablespoon of Hershey's chocolate syrup to each cup, and stir.
• Place a heaping amount of the Raspberry whipped cream on top of each cup of coffee, and drizzle with more chocolate syrup.
• Serve, and Enjoy!

CHOCOLATE-RASPBERRY ICING

Steps:

• Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.
• Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.
• Beat with a whisk for a thick and creamy icing. Let cool before using.

SKINNY CHOCOLATE-RASPBERRY ICED COFFEE

Steps:

• Fill a tall glass with coffee ice cubes. Add raspberry and chocolate syrups. Pour in cold coffee and top off with creamer. Stir to combine.

CHOCOLATE-RASPBERRY COOKIES

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

CHOCOLATE RASPBERRY ICED COFFEE-FAT FREE

Steps:

• Mix half and half and artificial sweetner, divide mixture into two cups, add ice to each cup, and pour coffee over mixture.
• Yields 2 servings (1 cup each).

RASPBERRY CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.

CHOCOLATE ICED COFFEE

Steps:

• Bring water and coffee to a boil in a saucepan.
• Remove from heat and let stand 10 minutes.
• Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
• Stir sugar and cinnamon into coffee until sugar dissolves.
• Let cool.
• Stir in half and half and chocolate syrup.
• Chill 2 hours.
• Serve over ice.
• Note: To keep coffee from diluting, freeze cubes of half and half and coffee to use in place of ice.