CRANBERRY BLISS BARS FULL

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating.

CRANBERRY BLISS BARS FULL

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. 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. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, brown sugar, vanilla, and stir to combine. In a medium microwave-safe bowl, melt the butter, about 90 seconds. Sprinkle additional white chocolate chips and cranberries over the bars. Spread the frosting over the cooled bars. Beat the powdered sugar, vanilla and cream cheese together. Step 5 Spread dough in a greased 9×13 baking pan and bake. Step 4 Stir in the white chocolate and dried cranberries. Step 3 Add dry ingredients, stirring just until combined. Press the batter into a prepared baking dish. Step 1 Whisk together melted butter, orange zest and brown sugar. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray set aside. Fold in your white chocolate chips and cranberries. Whisk 1/2 cup confectioners sugar and cream together in a bowl until smooth drizzle over frosted cake. Drizzle with reserved melted white chocolate.Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Spread frosting evenly over cake sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger. Frost bars with cream cheese frosting.Remove bars from oven and place on a cooling rack.Pour in half of white chocolate, reserve the remaining chocolate. Combine cream cheese, powdered sugar and orange juice in a medium size bowl. Meanwhile melt remaining white chocolate in a small microwave safe bowl.Bake for 20-22 minutes until the center is set.Fold in 3/4 cup cranberries and 3/4 cup white chocolate chips. Do not over mix or the bars will be tough. Add salt, flour, baking powder, cinnamon and ginger.Add sugar to melted butter, beat with an electric mixer. In a large bowl, stir together the flour, cinnamon, and baking soda. Place butter in a large microwave safe bowl, microwave to melt butter. FOR THE BARS: Preheat oven to 350Spray a baking pan with nonstick spray.Line an 8'x8' baking pan with parchment paper and spray with cooking spray.

Cranberry bliss bars