She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. If you really want to store it, do not add the peppermint until you’re ready to take it out and serve it. The peppermint pieces will bleed into the dip and turn it all pink. Also, only make this dessert shorty before you plan on serving it, since it won’t hold up well in the fridge. Serve: You shouldn’t leave your Peppermint Bark Dip out for longer than about 2 hours at room temperature.One thing that is well known is how delicious peppermint bark and peppermint bark desserts are, and how they’re the perfect seasonal dessert.ĮASY CHRISTMAS CANDY RECIPES Buckeye Balls Easy Chocolate Fudge Pretzel Turtles Homemade Turtle Candies No one really knows where the idea for the treat originally came from, but some food historians think that it may be much older. Long before Williams-Sonoma introduced their famous Peppermint Bark in the 1990s, this classic holiday treat was sold in the 1960’s in Florida by a shop that was selling it for about $1 a pound. PEPPERMINT BARK IS WORSE THAN PEPPERMINT BITE It’s surprisingly easy to make and is a must have holiday hack. To make this festive dip even yummier (and slightly healthier) by using homemade Cool Whip. ![]()
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