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
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.
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)
My kids love chocolate, so when I was presented with the opportunity to partner up with one of our favorite brands (Peanut Butter & Co.) we were all over joyed. Peanut Butter & Co. has created a chocolate hazelnut spread with 25% less sugar and more protein than the leading brands of chocolate hazelnut spreads.
Developing this recipe was fun. Pound cake is always a favorite in our household. By add the Chocmeister spread and bananas to the batter it made it that much better. The only problem you will have is trying to keep away from the pound cake when it comes out. A great way to enjoy leftovers (if any) is to place slices on the grill and enjoy with a scoop of ice cream.
Serving 8 to 12 people
Prep time: 25 min Cook time: 60 minutes
1 stick unsalted butter, room temp
2 cups sugar
5 eggs, room temp
3 cups cake flour
1 1/2 cups milk
1 teaspoon vanilla extract
3 bananas, peeled and sliced
Dash of salt
Preheat oven to 325 F degrees.
In a large bowl, using a mixer, combine the butter and sugaruntil creamy. Add the eggs, 1 at a time, beating well. Add the flour, milk and Chocmeister mix for 1 minute. Stir in vanilla and a pinch of salt.
Next grease 2 loaf pans. Place a couple pieces of banana on the bottom of loaf pan then pour batter. Top with extra slices of banana. Repeat for the second loaf pan.
Place in the oven for 1 hour. Remove let cool, slice and enjoy.