Chocolate Wreath Recipe – Dinner, then Dessert

Chocolate Wreath Recipe – Dinner, then Dessert

About the author: Sabrina Snyder

Sabrina is a professionally trained private chef for over 10 years with ServSafe Manager certification in food safety. She makes all the recipes here at Dinner, then Dessert, which is not a small part of her love of bacon.

Sabrina Snyder is a professionally trained personal and private chef for over 10 years, who is the creator and developer of all the recipes for Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her colleagues, who admired her lunches before going to culinary school and became a full-time personal chef and private chef.

As a personal chef, Sabrina cooked for families one day a week and made their entire week’s dinners. All grocery shopping, cooking and cleaning were done along with reheating instructions. As a private chef, she cooked for private parties and cooked in the family home in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longtime 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 this year’s chapter.

As a member of the community of food website creators, Sabrina Snyder has spoken at numerous conferences about her experiences as a food writer, including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and the IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Recipe for fruit salad overnight – dinner and then dessert

Recipe for fruit salad overnight – dinner and then dessert

Overnight Fruit Salad is a family favorite, made with sliced ​​fruit, rich, airy whipped cream, marshmallows and pieces of crispy sliced ​​nuts.

This fruit salad is a mashup of Easy fruit salad, made for a sweeter, decadent dessert similar to Ambrosia salad. You can also find a lot of other fun treats to make for friends and family Dessert recipe page if you need more inspiration.

Overnight Fruit salad with whipped cream and nuts in bowl


Overnight Fruit Salad is one of the best recipes to make during the holiday season for a few very good reasons: it’s super quick and easy, it tastes best if you let it cool overnight so you do not have to stress with to make it to day, and it’s one of the most delicious, most refreshing desserts you will ever try. This is great to do with the kids because they can help without the risk of burning themselves. Plus, if they sneak a few bites while helping to wash and prepare the fruit, they get a nutritious snack! Pro tip, if you cut the fruit first so the kids can wash it, pour a little lemon juice over the pieces so they don’t turn brown before you can finish the sauce.

Fruit salad collage overnight

Overnight Fruit Salad is fast becoming a favorite for family gatherings and holiday parties, mostly because you will love how surprised everyone looks when you tell them how easy it was to make. A fun way to add a personal touch to your fruit salad is to make your own Homemade marshmallows. They are actually really easy to make and you can cut them into small chunks or if you feel like it you can use a small cake slicer and make them into fun shapes. To make them even sweeter, just add a little bit of red or green food coloring to the mix to make them Christmas themed.


Overnight Fruit salad with whipped cream and nuts in bowl


Can you make fruit salad overnight with a cool whip?

You can swap the whipped cream with Cool Whip if that’s more your style. Plus, if you want to brag about making everything from scratch, you can do Homemade cool whip. It’s really quick and easy, and there’s something really satisfying about making it yourself.

Can you make fruit salad overnight with yogurt?

If you just do not notice creamy or cool whip variations, you can actually make Overnight Fruit Salad with Greek yogurt. Greek yogurt has a slightly different consistency, so you may need to cool it a little longer for it to absorb the flavor of the fruit thoroughly. And it’s a good option if you want to keep it a little lighter.

How to keep fruit fresh in a fruit salad?

One of the easiest ways to preserve the color of fruits like apples, pears, bananas and avocados is to throw them in an acidic substance like lime and lemon juice.

Which fruits can not be mixed?

Not all fruits play well together. Acid fruits like grapefruit and other citrus fruits, pineapple, pomegranates, sour apples and plums, strawberries and tomatoes do not go well with sweet fruits like grapes, bananas, persimmons, figs, prunes and dates.

Why is it called Overnight Fruit Salad?

Because this fruit salad must sit overnight to be fully saturated with flavor.



Serve: Overnight Fruit salad is better cooled, and the dairy products in it will be bad if you leave it at room temperature for more than approx. 2 hours, so do not do that. Pampered diary can make you very sick.

Store: Overnight Fruit Salad is fine in the fridge for about 3-5 days as long as it is sealed properly.

Freeze: It is not recommended to freeze fruit salad due to the dressing. The dressing freezes in such a way that the consistency changes when you thaw it again, so you should enjoy it straight out of the fridge instead.

Overnight Fruit salad with whipped cream and nuts in bowl with spoon

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  • In a double boiler over medium heat, boil and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees.

  • Remove from heat; stir butter in.

  • Cool.

  • Combine grapes, marshmallows, pineapple, oranges and bananas in a large serving bowl; add cooled dressing and stir to coat.

  • Refrigerate 4 hours or overnight.

  • Just before serving, turn in whipped cream and pecans.

Calories: 248kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 45mg | Potassium: 228mg | Fiber: 2g | Sugar: 20g | Vitamin A: 759IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 1mg

Searchword: Fruit salad overnight

Fruit salad collage overnight

Easy fruit almond bite recipe

Easy fruit almond bite recipe

Fruit Almond Bites is a tasty and healthy snack made with apricots, cranberries and pistachios. An easy afternoon picks me up!

Quickly Snack recipes like Granola bars and fruit almond bites are easy to make snacks taste so delicious you will not even notice that they are packed with healthy ingredients.

Fruit almond bite in bowl with bite in hand


If you always seem to run from one place to another, these fruit almond bites are the perfect snack to give you fuel until your next meal. They are already in portion sizes, making them easy to grab on the way out the door.

Because they are a healthier option, you have no guilt about packing them in children’s lunches, taking them on walks or as a hits snack after sports training. They are a total benefit for the whole family. Technically, they last a long time at room temperature – if you can resist eating them all in one day!

Fruit almond bite Ingredients and finished bites

These no-bake almond energy bites are so easy to make and will quickly take the place of the granola bars you usually pick up from the grocery store. They are naturally gluten free and require only a handful of ingredients. They can be easily customized by adding your favorite dried fruits or nuts or even candy bars.

If you really want to give them a healthy kick, add chia seeds or flax seeds to your food processor for an extra boost of nutrients. These bites are naturally gluten-free and grain-free. Whatever the combination, you will have a delicious snack to enjoy, so naturally sweet that you can give it out as candy or treats during the holidays!

Fruit almond bite mixture cut into circles on parchment



Roasting the nuts is not necessary for this recipe, but allows for a more nutty and richer flavor to get through in these bites. It also helps the texture stay crispier. To roast them, simply bake the nuts in a low pan in a 350 ° oven for 5-10 minutes, or you can cook them in a pan over low heat until lightly browned, stirring occasionally.

Fruit almond bite in crushed pistachios on the plate


  • Fruits: Replace or add one of your favorite dried fruits like cherries, Medjool dates or blueberries.
  • Coconut: Add shredded coconut flakes to the nut mixture to roll them in at the end, or you can skip the nuts and just use coconut.
  • Chocolate: If you want something for the sweeter side, roll these chunks in mini chocolate chips or dip them in dark chocolate.
  • Vegan: Simply replace the honey with maple syrup to make this a vegan recipe. You can also use peanut butter or almond butter as a substitute.
  • Oats: Give these bites something more spice by adding a handful of quick-cooked oatmeal or granola to your fruit and honey mixture.
  • Aroma substance: If you are not a fan of almond extract, try replacing it with vanilla extract or chocolate extract. You can also just tame the almond by adding half the amount and using vanilla for the other half.

Fruit almond bite in bowl



  • Serve: You can store fruit almond bites at room temperature in a closed container for up to 1 week. Cover the container with paper towels to absorb moisture.
  • Store: Fruit almond bites can be stored in an airtight container in the refrigerator for up to 3 weeks.
  • Freeze: Freeze the chunks on a baking sheet for an hour, then transfer them to a freeze-proof bag. Store for up to 3 months and bring to room temperature for serving.

Fruit almond bites Two bites stacked with bites in the background

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  • Place 1 cup almonds in a food processor; pulse until finely chopped.

  • Remove almonds to a low bowl; reserve for occupancy.

  • Add the remaining 2 ½ cups of almonds to the food processor; pulse until finely chopped.

  • Add extract.

  • During the treatment, honey is added gradually.

  • Remove to a large bowl; Stir in apricots and cranberries.

  • Divide the mixture into 6 portions; shape each into a 1/2-in.-thick roll.

  • Plastic wrapping; refrigerate until firm, approx 1 hour.

  • Unpack and cut rolls into 1-1 / 2-in. pieces.

  • Roll half of the pieces in reserved almonds, pressing gently to stick.

  • Roll the remaining half in pistachios.

  • If desired, wrap individually in wax paper, twisting the ends to close.

  • Store in airtight containers, sandwiched if not unpacked.

Calories: 178kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 301mg | Fiber: 4g | Sugar: 13g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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Fruit Almond Bites Collage

Oreo Chunk Cookies Recipe – Dinner, then Dessert

Oreo Chunk Cookies Recipe – Dinner, then Dessert

Oreo Chunk Cookie makes a delicious new, buttery, cool cookie with another cookie as the highlighted ingredient. It’s double-cookie perfection!

There is a reason why people of all ages love Cookie recipes like Oreo Chunk Cookies or Chocolate cookies – they are easy to make, they have the perfect portion size and they are fun to share.

Oreo Chunk Cookies in the stack


You would be hard pressed to find someone who does not love Oreos, so people are always trying to figure out new ways to use Oreos in fun new ones. Oreo dessert recipes. This recipe takes broken Oreos and magically shapes them into a new super cookie that will satisfy your Oreo cravings.

This Oreo Cookie is buttery, chewy, crispy and full of chunks of Oreo in addition to a pile of Oreo crumbs. You’ve never had a cookie like this, and there’s almost no chance it’s going to be your new favorite cookie. Add this to your Christmas cake exchange plate, it will be a favorite with the audience!

Oreo Chunk Cookies Collage of dough preparation

Oreo Chunk Cookies are perfect for parties, vacations or just for baking an easy recipe with your family. Since most people have not heard of making cookies out of Oreos, they are a great dessert that will impress your guests.

These cookies are also perfect for dipping in milk or under Vanilla is and Chocolate Ganache for a delicious sundae. Even better, make these for ice cream sandwiches, they are the perfect base for the ultimate summer dessert.



This Oreo Chunk Cookie recipe is inspired by the local favorite restaurant in Washington DC Wisemiller’s Deli, which has been selling a similar cookie for decades. Many students at nearby Georgetown University mention this cookie among their favorites.

Wisey’s Deli has grown from what used to be a local children’s grocery store to get snacks and toiletries and mixers without having to take the shuttle to the grocery store, and over the years it grew into a nearby townhouse to become a sandwich shop.

This cookie has gained a cult following along with the equally famous Chicken Madness Sub Sandwich.

Oreo Chunk Cookies on baking sheet


Sometimes it can feel like a failure. You make cookie dough, let it rest, and when it’s baked, you wonder why your cookies do not look ready for photography, like the ones you saw in pictures or from the bakery. There’s a trick to this!

This does not affect the taste of the cookie dough, but it does affect the texture of the cake as the extra cookie pieces on the outside of the cake add a fantastically tough but crispy texture to the cakes.

Oreo Chunk Cookies Collage of Preparatory Steps

If you stir all the Oreos into the dough, they will be stored inside the cake. Your cookies will still be delicious, but not so beautiful. This is actually how Wisey’s makes their Oreo Cookies.

If you want your cookies to look like the pictures in this post, you can instead add ⅓ of the chunks to your dough, then roll the cookies in the remaining chunks. By rolling the cookie dough into pieces, the cakes end up looking like this:

Oreo Chunk Cookies Stopped

After the dough is made, refrigerate it for 30 minutes to an hour to make it easier to roll into dough balls. Put the remaining Oreo lumps in a large bowl and roll them on the outside of the cookie dough balls. This slightly different technique makes the cookies so beautiful. Rolling the dough balls in Oreos ensures that they are everywhere inside and outside the cookie, making them look and taste pastry worthy.


  • Chocolate chips: Add semi-sweet or milk chocolate chips to your dough to make an even richer cookie.
  • Bage Chips: Give your cookies a taste burst with white chocolate chips, mint chips (great for the holidays!) Or salted caramel chips.
  • Melted chocolate: Dip the cookies half in melted chocolate or dip the bottom half of the cookie in chocolate. Microwave either white chocolate chips / white chocolate candy bark or dark chocolate chips in a glass bowl, stirring every 30 seconds until melted.
  • Nuts: Stir in some chopped peanuts, or your favorite nuts, to give the cookies some extra crunch!
  • Oreos with flavor: Replace Oreos with your favorite special flavor of Oreo like birthday cake, mint, red velvet or white Oreo.



How do I soften butter to bake cookies?

Let the butter soften at room temperature before mixing. Melted butter will cause the dough to spread and become flat. If the butter is too cold, it does not cream and forms air pockets. Air pockets make your cookies light and airy.

How long do I bake Oreo Chunk Cookies?

If you want the cookies to be perfectly chewy, bake them until the edges are set and lightly browned.

How can I keep chewy cookies moist?

To keep these cookies moist, be sure to store them in a closed container. Add a slice of bread to the container to maintain moisture control.

How can I reheat these cookies?

Put the cookies in the microwave for 10-15 seconds before enjoying them to bring some fresh flavor back from the oven.


  • Serve: Store Oreo Chunk Cookies in a closed container at room temperature for up to 2 days.
  • Store: You can store your cookies longer in the fridge for up to a week. To get your cookies cool again, put them in the microwave for about 15 seconds.
  • Freeze: Freeze your cookie dough or baked cookies for up to 2 months in an airtight container. Freeze cookie dough on a baking sheet for an hour before transferring it to a freezer bag.

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  • Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

  • In a medium bowl, whisk the softened butter, brown sugar and white sugar until well blended.

  • Beat in vanilla and eggs until light and creamy.

  • Sift flour, baking powder and salt together; set aside. Add the Oreo crumbs.

  • Add the sifted ingredients at the lowest speed setting until just blended.

  • Stir ⅓ of the Oreo pieces and refrigerate the dough 1 hour.

  • Roll the dough into a ball the size of 1 tablespoon, and roll it into the remaining pieces, then add it to a baking sheet with approx. 3 inches apart (keep the remaining cookie dough balls you have rolled while the first batch is baking).

  • Bake for 13-15 minutes in the preheated oven, or until the edges are lightly browned.

  • Cool on baking sheets for a few minutes before transferring to a rack to cool completely and bake the remaining batches.

Calories: 219kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 135mg | Potassium: 56mg | Sugar: 18g | Vitamin A: 255IU | Calcium: 16mg | Iron: 1.7mg

Searchword: Oreo Chunk Cookie, Oreo Cookies

Oreo Chunk Cookies Collage

Pictures from an earlier version of this post.

Oreo Chunk Cookies in the stack with bite removed
Oreo Chunk Cookies without rolling into chunks before baking
Oreo Chunk Cookies in the stack, from top to bottom
Oreo Cookie Collage Pictures
Oreo Chunk Cookies on baking paper
Oreo Chunk Cookie Ingredients in Bowl
Chopped Oreos for Oreo Chunk Cookies
Oreo Chunk Cookie on a pile of Oreos
Oreo Chunk Cookies with milk
Oreo Chunk Cookie on a pile of Oreos
Oreo Chunk Cookies collage

Brown Sugar Cookies – Dinner, then Dessert

Brown Sugar Cookies – Dinner, then Dessert

Brown Sugar Cookies made with dark brown sugar and butter are sweet, soft, cool, and the PERFECT spin on the traditional cookie ready in under 30 minutes!

We are getting ready to serve some classic desserts for the holidays, and for these cookies we also make Award-winning gingerbread and Ultimate apple crisp!

Brown sugar cookies

Brown sugar cookies

Brown Sugar Cookies are a great twist on this traditional cookie recipe and get its color and rich flavor from dark brown sugar and butter. They are soft and cool and super EASY to make. They also have a total preparation and cooking time of 30 minutes, which means you are in the cookie heaven in almost no time at all.

I had never had these cookies before I spent a host weekend at the Kohler Food and Wine Festival eating the most delicious food I have EVER eaten. I know, I know, it’s a big statement. But it’s true. there really is no other way to describe a weekend so full of pampering and delicious food that I have already started looking into the 2019 festival for a repeat trip.

If you followed my Instagram stories, you saw some of the delicious food, but it was full of A5 Wagyu steak (Immigrant restaurants is a four star restaurant and the best restaurant meal I have ever had), steak cheeks, coffee, melted cakes in the mouth, the BEST chocolate ever (these Peppermint Crunch terrapins were amazing) and I got to attend no less than three days of events where I learned to cook some delicious food including these Brown sugar cookies at the Cook’s Illustrated Cooking event.

Plus, we stayed at American club (a five diamond resort) and the spa made us feel like we were in heaven. If you go, try the healing water treatment, which is basically the best spa treatment I have ever had. It’s also the only place in the world you can get it! Believe me, if it was available locally to me, I would need it in my life all the time.

You can use this recipe to cut cookies out into fun shapes, but I like to roll small cookie dough balls and let them fall into circles while baking. You can roll the balls in light brown sugar or powdered sugar, to give the cookies extra sweetness. I also used cinnamon sugar to top cookies in this recipe for a little extra flavor.


Biscuits stay in an airtight container at room temperature for up to a week. You can also freeze them for several months to make them last longer, or get on with holiday baking!

You can make this dough in advance and freeze it for up to a month. Just pull it out and thaw in the fridge before rolling, cutting and baking.


You will feel like taking them out when the edge just barely starts to brown and the middle still looks wet.


For soft and tough brown cakes, you will want to add ingredients that have a lot of moisture in them. Dark brown sugar contains some molasses, so combining it with butter makes these cookies have an incredibly soft and chewy consistency.

This recipe also works with light brown sugar or white sugar, but the cookies can become less chewy and more crumbly. If your cookies are too crispy, try shorter baking times and make sure your oven is at the right temperature with an oven thermometer.

For a deeper flavor, try brown butter instead of plain. You can make brown butter by boiling butter over medium heat until it melts. Let it continue to cook until the butter turns brown and smells slightly nutty. Allow the brown butter to cool before adding to the cake batter.



  • Add universal flour as needed if your dough is too sticky to work with. You can also grind your cake roll, and just dust the extra flour off the cakes before baking. Be careful not to add too much flour, otherwise your cookies may become too dry after you bake them.
  • Place a piece of baking paper under your dough as you roll it out. This will make it easier to pick up and prevent it from sticking to your surface. You can also add baking paper to an unlubricated baking tray to make cleaning easier.
  • If you do not have vanilla extract, try this recipe with a teaspoon of almond extract instead. It will give them a really indulgent taste, but only add a teaspoon because it has a stronger taste than the vanilla.
Brown sugar cookies

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  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  • In a frying pan, melt 10 tablespoons butter over medium-high heat. Whisk constantly until the butter starts to brown, approx 3-4 minutes. Pour into the bowl, add the remaining butter in the same bowl and set aside.

  • In a separate bowl, whisk sugar, ¼ cup brown sugar, flour, baking powder and baking powder together.

  • Add the rest of the brown sugar and salt to the butter and whisk until smooth. Beat eggs, egg yolk and vanilla in.

  • Mix the butter mixture with the dry ingredients while stirring until a dough is formed.

  • Either roll the dough out to 1/2 inch thick and use a cake slicer, or roll it into a ball and place it on a baking sheet. Sprinkle with sugar.

  • Bake for 12-14 minutes, or until cookies begin to set.

Note: Click on times in the instructions to start a kitchen clock while cooking.

Calories: 181kcal | Carbohydrates: 28g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 80mg | Potassium: 44mg | Sugar: 19g | Vitamin A: 225IU | Calcium: 23mg | Iron: 0.7mg

Searchword: brown sugar cookies, chewy cookies, christmas, cookies, holidays

Easy brown sugar cookies