Christmas Kid Friendly Desserts


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.

Santa Hat 

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

In a microwave, melt white baking chips; stir until smooth. Dip pretzels in chocolate, allowing excess to drip off. Add sprinkles; place on waxed paper until set. Arrange pretzels in a circle on a decorative serving plate.
Melted snowmen 
Line a cookie tray with either a silicon baking mat or wax paper
Melt chocolate according to the directions on the package
Cut the bottom portion of the peanut butter cups off and put them back together, but slightly off alignment (this gives it the “hat” look)



Blueberry Tortilla Dessert


I found that this dessert is super easy to make when you’re just not in the mood to sit there and make things from scratch.  Also you can put some of those leftover tortillas to good use.  To make the filling even easier, you can just use your favorite jam or jelly.  I made the filling from scratch because I had lots of blueberries.


4 tortillas
8 tablespoons unsalted butter
1 tablespoon cinnamon
2 tablespoons sugar
1/3 blueberry jam/jelly per tortilla, homemade or store bought
Powdered sugar, optional for dusting


Preheat oven to 400 degrees.

Place a piece of parchment paper on baking sheet. Place 2 tablespoons of butter per tortilla in the oven to melt.

Mix cinnamon and sugar together in a small bowl.

Once butter is melted take out of the oven and sprinkle on cinnamon and sugar.  Take tortilla and rub it over melted butter, cinnamon and sugar.  Add the jelly/jam atop of tortilla and place in the oven for about 5-6 minutes until crust is golden brown.


Pumpkin Whoopie Pie

photo 2022

The weather here in Philadelphia the last couple of days doesn’t really feel like Fall. Mother nature needs to get with it.  Anyway I am ready for comfort food.  Filling the house with warmth and delicious baking and soups.  I started by making out some pumpkin cookies, but it just looked so boring (haha).  So I went ahead and jazzed it up with a cream cheese filling.  To make it a little more fall like I added a couple drops of food coloring and even some sprinkles.  You can make these as small or as big as you want.  This would work great for kids birthdays or even those bake sales at school.  Enjoy!



3 cups all-purpose flour      

1 teaspoon salt      

1 teaspoon baking powder      

1 teaspoon baking soda      

2 cups firmly packed dark-brown sugar

1 teaspoon pure vanilla extract

2 tablespoons ground cinnamon      

1 teaspoon ground ginger      

1 teaspoon ground cloves           

1 cup vegetable oil      

1 15oz can of  organic  pumpkin puree     

2 large eggs, room temperature      

Ingredients Cream Cheese Filling:

3 cups confectioners’ sugar      

8 ounces cream cheese, softened   

1/2 cup (1 stick) unsalted butter, softened     

1 teaspoon pure vanilla extract

2 to 3 drops of food coloring of choice, optional

Sprinkles of choice, optional


Preheat oven to 350 degrees. Place parchment paper on 2 baking sheets

In a large bowl, mix together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; place to the side. In another bowl, whisk together brown sugar and oil until well incorporated. Add pumpkin puree and whisk together. Next add eggs and vanilla. Mix 1/2 of  flour mixture over pumpkin mixture and whisk, then take the other half and do the same. Fold and mix everything together until everything is well incorporated.

Take a tablespoon or in the case I used an ice cream scoop. Drop onto baking sheet.  Bake cookies until they crack on top and a toothpick comes out clean when placed in the middle of the cookie. Should take about 15 to 20 minutes.  Let cool on rack before filling with cream cheese.

While the cookies are cooling you can start your filling.

In a medium bowl using an electric mixer mix butter until smooth.  Add cream cheese to butter and beat. Sift confectioner’s sugar and beat again. Add food coloring now if you would like and mix.  Once done you can start to fill cookies.

This slideshow requires JavaScript.




Valentine’s Mini Cheesecake


Happy Valentine’s day! But just remember everyday should be love day.  If you are single, love yourself like no other.  I wanted to make something special for all of you.  I made little mini cheesecakes. I made them pink with a couple drops of organic red food coloring (there is no flavor in food dye).  These little minis are super easy to make.  They are the perfect little dessert after a nice Valentine’s dinner.  Enjoy ❤


1 1/2 cups of crushed graham crackers (should probably be 8 to 10 pieces)

4 Tablespoons of melted unsalted butter

pinch of cinnamon

1 (8 oz) package of low-fat cream cheese at room temperature

1 egg

1/4 cup of sugar

1/2 teaspoon of vanilla

2 to 3 drops of red food coloring


Preheat oven on 325 degrees. In  a food processor or blender crush some graham crackers until you have 1 1/2 cups. Mix graham crackers with melted butter and cinnamon with a fork.  Take mini muffin tins and place about 1 tablespoon of the crackers in them, press down and place in the refrigerator for about 5 minutes so the crust gets firm.  In a medium size bowl using an electric mixer beat cream cheese and sugar for about a minute.  Then add egg and vanilla beat for another minute or so until nice and smooth. Afterwards add food coloring. Take an ice cream scooper or tablespoon to fill the tins with filling, you want to fill about halfway.  Bake for 15 minutes.  Take out and let sit for another 10 to 15 minutes then place in refrigerator for about 1 hour. The longer they stay in the frig the better.  Enjoy with some fruit and nice glass of wine or coffee.