Starred and Striped :: Fourth of July Sweets

Happy July, y'all! Three days until we pull out our red, white, and blue (I'll be sporting these with my white chinos) and use every excuse to bask in the sun for almost all twenty-four hours. The Fourth of July is an opportunity to show off our patriotism in all forms and fashions -- food obviously being one of those forms.

Below are the two best Fourth of July desserts for all ages. Simple and summery berries serve as refreshing pops of color, and the prep is easy as ever! If you happen to make one of these holiday desserts, email or Instagram your photo (tagging @cara_melized!). Time to celebrate!

Summer Berries & Sweet Cream

1 pint strawberries, hulled and halved 1 pint blueberries 1 cup heavy whipping cream 2 tablespoons sugar Orange zest (optional)

1. In a small mixing bowl, blend whipping cream and sugar on medium high speed until frothy and high-peaked.

2. Serve whipped cream over strawberries and blueberries in individual bowls with a sprinkle of orange zest on top. These napkins are super adorable on the side, too!

American Flag Tart

1 frozen puff pastry sheet, thawed 1 cup bluberries 1 cup strawberries, hulled and halved 1 cup vanilla (or cream cheese) icing

1. Preheat oven to 400 degrees. Unroll pastry onto a baking sheet and bake until puffed and golden, about 12 minutes. Remove and cool for 15 minutes.

2. Evenly spread icing over pastry, leaving a 1-inch border. Place blueberries in a square in the top left corner. Then, line strawberries across pastry with 1 inch in between stripes.

Funfetti Sprinkle Cookies

Admit it; there's a kid in each of us who craves the colorful, whimsical delight of sprinkles. And when opportunities arise to gather the family, these funfetti, buttery cookies are the perfect treat. During my time in Watercolor, Florida, my seventh-grader buddy Alex and I tried out this recipe in attempts to master a Fourth of July snack. She approves; and we're hopefully going to find red, white, and blue sprinkles for the patriotic, family-filled occasion!

Makes approximately 2.5 dozen cookies

2 1/4 cups all purpose flour, plus 1 tablespoon 1 teaspoon baking soda 1 teaspoon salt 1 3/4 sticks butter, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup rainbow sprinkles

1. Preheat oven to 375 degrees.

2. Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until well combined. Add eggs, one at a time, beating well after each egg addition. Gradually beat in flour mixture in small batches.

3. Stir in sprinkles. Drop by the rounded tablespoon onto ungreased baking sheets. Sprinkle a few extra sprinkles on top, if desired. Be sure to keep them at least 2 inches apart. . .!

4. Bake for 10-11 minutes until golden brown.

Perfect Pairings for Dark Chocolate

Have you ever had a chocolate addict moment? Ever needed an excuse to take a bite of dark chocolate, perhaps during a busy afternoon at work or for a longing midnight snack?

Well, I am now giving you permission to indulge. Ghirardelli epitomizes the ultimate luxury, especially its Intense Dark bar (with 72% cacao!) that I recently tried. The dark richness provides a satisfying indulgence -- and pairing it with a glass of La Crema pinot noir and tart raspberries accentuates the Ghirardelli flavor even more.

Besides chocolate, my other standard indulgence is treating myself to a glass of cabernet. I then figured, Why not put the two together?! The luxurious La Crema brand matches the premier Ghirardelli standard.

I added the raspberries to offset chocolate's sweetness with a subtle tartness. The juicy raspberries add a fresh pop of color and tang -- plus, berries are in season and ultimately have become my kitchen staples.

On that seasonal note, I am thrilled to be attending Austin's FOOD & WINE Festival for the first time this upcoming weekend with an infamous grand tasting of hundreds of restauranteurs, chefs and products, including Ghirardelli. The wine will be pouring (maybe La Crema?), Ghirardelli will be served, and sunny 90-degree weather will collectively create a perfect atmosphere!

What would you pair with your Ghirardelli Intense Dark chocolate? Please share in the comments, or upload your own pairing on Instagram using the hashtag #IntenseDark, like I have shared on my Instagram!

This post is in partnership with Ghirardelli. Thank you for being supportive of my sponsors!

Chocolate Dipped Candied Fruits

Valentine's Day is clearly around the corner, and I've been frantically searching for a chocolate covered treat that eloquently speaks the holiday's essence without screaming pink cheesiness (though I do love it on occasion!). These dried and candied fruits in orange and red hues are sweet and sentimental -- enough to use for any special occasion after tomorrow. Plus, you can't beat the Maldon sea salt sprinkles or roasted cacao nibs to add extra texture and depth. Package them for your sweethearts in vellum, or keep them for yourself. Whichever you choose, I'm positive you'll love these!

chocolate dipped candied fruits

2 cups (1 11.5 ounce bag) Guittard dark chocolate baking chips

Assorted candied/dried fruits (I used cantaloupe, papaya and nectarines)

Maldon sea salt

Roasted cacao nibs

1. In a double boiler with a few inches of water, melt chocolate chips over low heat. Stir with a rubber spatula to reach desired smoothness.

2. Dip half of each candied fruit in chocolate. Immediately dip in a small plate of cacao, or place on a parchment paper-covered plate and sprinkle with sea salt. Place fruits in a freezer or refrigerator until chocolate is set, about 15 minutes.

3. Serve at room temperature, or place in small vellum bags to send to your sweethearts!

Ice Cream Sandwiches

Valentine's Day has ultimately provided me with an excuse to express my sweet tooth at any given moment. These bite-sized treats will warm the hearts of anyone you serve to. Who can say no to a perfectly crafted homemade ice cream sandwich? My filler preferences are pictured at the bottom of the post; but roll these in pink sprinkles and you're destined to please a Valentine. Follow my steps below to create my new favorite dessert!

homemade ice cream sandwiches

Store-bought ginger snap wafers

Assorted ice creams and gelatos (see below)

Mini chocolate chips or sprinkles (optional)

1. Remove ice cream containers from freezer and let stand for 10 minutes. Place chocolate chips in a small bowl.

2. Using an ice cream scooper, drop one scoop in the center of a ginger snap. Gently press a second ginger snap on top, allowing excess ice cream to hang over sides. Using the dull side of a knife (or an offset spatula), follow edge of sandwich to trim off excess ice cream and shape a clean line.

3. Roll in chocolate chips and sprinkles, if desired. Place flat on a tray and immediately freezer until serving.

Chocolate Peanut Butter Rice Krispies

(I know it isn't a new day where you are, readers...but it is here in Cambodia!)

We've all grown up with the classic marshmallow treat, but have you ever thought to take Rice Krispies to the next level? In Los Angeles, Lemonade offered a layered peanut butter chocolate chip Rice Krispie that was the ultimate union of marshmallow goodness with a Reeses texture. We experimented back in Memphis for my wine party and think we nailed the recipe (which is too easy to be true!). See below!

And a few updates...
*Thank you again to the Austin Chronicle for naming Caramelized the 5th top food blog in Austin!
*Get excited for two critiques from LA and New Orleans, coming soon.
*My new year resolution on Camille Styles.com is posted here.
*Cambodia is absolutely unreal. More details to come, but go ahead and add it to your bucket list. Now.

chocolate peanut butter rice krispies

Makes approximately 24 squares

6 cups Rice Krispies cereal

4 cups mini marshmallows

3 tablespoons butter

1-1/2 cups peanut butter

1 12 ounce bag of milk (or dark) chocolate chips, melted

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated.

2. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.

3. Add peanut butter on top and spread evenly with an offset spatula. Repeat with melted chocolate.

4. Allow chocolate to set at room temperature. Cut into 2 inch squares. Place in freezer to chill and set peanut butter. Serve cold or at room temperature.

taste testing.