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)



Gingerbread Decorating on The Q show

Image result for gingerbread house clipart

Last week I was on The Q show on Fox 29 Philadelphia. We had the host and the producer battle it out to see who would decorate the best gingerbread house. Thanks to Bed Bath & Beyond for providing the gingerbread houses.  Here is the clip from the episode

I hope everyone has a great holiday.



Cranberry Pecan Bread with No Reservations


It’s the beginning of a crazy week from traveling to cooking.  I wanted to share this awesome play called No Reservations coming to Skybox at The Adrienne Theater in Philadelphia, PA. from New York Times best-selling humorist Josh Piven.  No Reservations is a thoroughly modern retelling of the Nativity, a classic tale re-imagined for our times: iPhones, TMZ, the Twitterverse, and an unforgettable “reality” show featuring a very timely birth.  This highly original madcap holiday comedy satirizes our celebrity-obsessed, media-saturated culture, and asks what the age-old story of Christmas might look like today. 

No Reservations runs November 26 through December 15, with a preview night on Tuesday, November 26 and opening night on Friday, November 29, 2013. for tickets go to Performances take place at The Skybox @ The Adrienne Theater, 2030 Sansom Street, 3rd Floor, in Center City, Philadelphia.  For more information, call 267-225-7175, follow @no_reservations on Twitter and like No Reservations The Play on Facebook.

Now you’re probably wondering, “what does the Cranberry bread have to do with anything here?”  Well in the play there is a mention of bread and rolls. I figured since the play is about the holidays why not make a cranberry pecan bread to go along with this post?  I hope you enjoy this delicious bread with family and friends this holiday season.


2 Cups of Cranberries

1/2 cup of crushed pecans

2 Cups of All Purpose Flour, a little extra for pan

1 Cup of Light Brown Sugar

1/2 cup of granulated sugar

1 1/2 teaspoon of Baking powder

1/2 teaspoon of Baking soda

4 Tablespoons of unsalted butter, melted, a little extra for pan

3/4 cups of Milk (you can substitute with Almond or any other)

1 Large egg, beaten

Pinch of Cinnamon

Pinch of Nutmeg


Preheat oven to 350 degrees. Butter and flour a loaf pan. Place to the side.

In a large bowl whisk together dry ingredients, Flour, Salt, Cinnamon, Nutmeg, Baking soda, Baking powder, Brown sugar and sugar.  Set aside.  In another bowl whisk together butter, eggs and milk, then pour the wet into the dry.  Start to fold in cranberries.

Pour batter into the loaf pan. Bake for about 1hr and 20 minutes or until toothpick comes out clean.  Half way through turn pan around once.

The hardest part is to let the bread cool for about 20 to 30 minutes before serving.  I love hot bread right out of the oven.

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