![]() 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. 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. 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. They are a way to use bananas that aren’t ripe yet plus roasting bananas brings out more banana flavor and sweetness! Roast the bananas (don’t remove the peel) at 400 degrees for about 20 minutes, until they are blackened then peel and use as usual. Roasted Bananas: If you’ve never heard of roasting bananas to ripen them, be prepared to have your mind blown.Fill muffin cups ¾ full with batter and bake at 350 degrees for 14-16 minutes. Mini Muffins: To make mini muffins, spray a 24 cup mini muffin tin or line with paper liners.Use the same measurements in a one-to-one healthy swap. Healthy: Make these Banana Muffins extra healthy with whole wheat or whole grain flour and swapping the oil with applesauce.You can also add-in other nuts, shredded sweetened coconut, or peanut butter chips for more flavor. ![]()
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