Just wanted to share this fun segment I did on Fox 29 here in Philadelphia. This is perfect for entertaining guests and the little ones. Below you will find recipes for all the desserts.
16 mini brownie bites
16 small strawberries (tops cut off)
Homemade frosting or store bought
Next, place the frosting in a zip lock bag and snip off the corner. Then place a swirl of frosting on top of the brownie.
Finally, put the strawberry on top and added a little dot of frosting on top to complete the Santa hat.
Refrigerate until ready to serve. Best served the same day.
Peppermint candy platter
To make a 9-inch platter, unwrap about 65 to 70 peppermint candies. (If you want tomake a larger platter, unwrap more candies and use a bigger pan.)
Line the base of a 9-inch springform pan with parchment paper. Arrange the candies in the pan, placing them in a circle around the edge about ¼ inch apart from one another. Continue until you’ve filled the pan, trying to keep an even amount of space between the candies.
Transfer the pan to a preheated 350°F oven, and bake for 6 to 8 minutes or until the candies are melted and flat. Cool the pan and the peppermint platter completely before unmolding.
Unmold the platter, then top it with cookies and candy. Pat yourself on the back.
Pretzel rod wreath
2 packages (10 to 12 ounces each) white baking chips
1 package (10 ounces) pretzel rods, halved
1-1/2 cups green and red sprinkles