Collaborative Series: WinniE’S Bakery x Caroline Gravino

Hey guys! This recipe comes with a special story—about special people. So, some of you may know that we have been collaborating with some fellow food and food-adjacent creatives. This collaboration in particular was born out of a friendship between two wonderful women. Jennifer Cooper (South of Brooklyn) and Caroline Gravino (Caroline Gravino Productions). I met Jen some years back when she wrote my first write-up in Baltimore Bride magazine. After forming a friendship, Jen kept mentioning about her friend Caroline, who created these amazing videos. Naturally, I was intrigued and after I saw her work, I was completely convince of her talents. In the words of my brother, her work is #dopasaurus. A couple of months ago, the 3 of us finally had the opportunity to meet and talk. It’s safe to say it was kismet! Fast forward to today—I developed a recipe and Caroline shot an awesome video! The day was filled with wisdom, fun and the best kind of creative vibes. Check out the recipe below. Also, check out Caroline’s awesome body of work.Berry Bite Peanut Butter CupsServing-makes 6-8 large cupsIngredients:1 c semi sweet chocolate1 c dark chocolate1/2 c nut butter of choice (we chose Justin’s peanut)1-2 small strawberries (sliced)2 raspberries (sliced)Instructions:Line a muffin pan with 6-8 cupcake liners and set aside.Rinse and pat dry the strawberries and raspberries. Using a cutting board, remove the tops of the strawberries and slice. Next, cut the raspberries in half. Set aside.In a medium microwave safe bowl, place the chocolate chips or pieces. Microwave for 2 mins, in 30sec increments. Check the chocolate to make sure it doesn’t burn.Using a tablespoon, pour 2 scoops of chocolate into the prepared liners in the pan. Then, using teaspoon, drop into the center a dollop of peanut butter. Next, topping with a slice of whichever berry. Lastly, top with another 2 tablespoon of chocolate. Gentle tap the pan to settle the cups and release any air bubbles.Place into the refrigerator for 20-30mins, until set and semi-solid to touch. Remove the refrigerator and pop out of the liner to enjoy! https://www.flickr.com/photos/153317350@N05/40265070340/in/dateposted-public/Chef Note: Keep for up to 2 days in an airtight container, stored in the refrigerator. To eat, remove from the fridge and leave at room temp for 10mins. Caroline Gravino:www.carolinegravino.comJennifer Cooper:www.southofbrooklyn.com