Birds Nests Ii Recipes

BIRDS NEST COOKIES

Steps:

• In a large microwave safe bowl add the chocolate chips, butterscotch chips, and peanut butter. Microwave stirring after every 30 seconds until melted and smooth.
• Add in the bag of chow Mein noodles and mix until combined. Scoop out 2 tablespoons of the mixture and place on parchment paper. Top with 3 Cadbury eggs. Let sit until chocolate has hardened.

BIRDS' NESTS

Steps:

• Preheat the oven to 300 F. Trace 6 circles, each 2 ½-inches across and with at least 2 inches between them using marker on parchment paper, then flip the paper over onto a baking tray.
• Whip the egg whites and cream of tartar first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping. Continue to whip until the whites on high speed until they hold a stiff peak when beaters are lifted.
• Fill a piping bag fitted with a large star tip with the meringue and pipe circles within the lines drawn on the parchment, completely filling the circles. Pipe a ring or meringue on top of the outside edge, creating the "nest" effect, spiraling up to about 2-inches above the base.
• Place the meringues into the oven and immediately reduce the temperature to 275 F. Bake the meringues for 45 to 65 minutes (this timing will be impacted by the outdoor temperature and humidity, making the meringues take longer if it is humid or warm out). If you find that the meringues are starting to brown, crack open the oven door and continue to bake. Cool the meringues completely to room temperature on the baking tray, then gently lift to store in an airtight container until ready to serve.
• For assembly, whip the cream to soft peaks and stir in the sugar and vanilla. Place a birds' nest onto each plate, dollop the cream into the centre of the nest and top with berries. Serve immediately.
• The meringues can be baked up to a day in advance, but they should be assembled immediately before serving.

BIRD'S NEST COOKIES

Steps:

• Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar.
• In a large bowl, combine flour, salt, and cocoa powder. Add flour mixture to butter mixture; mix on low speed just until a stiff dough forms, about 2 minutes. Transfer dough to a piece of plastic wrap, wrap tightly, and chill until firm, about 30 minutes.
• Place chocolate, heavy cream, and espresso powder in a medium heatproof bowl. Place the bowl over a pan of gently simmering water, stirring occasionally, until chocolate has melted. Remove bowl from heat, and set the chocolate ganache aside to cool, stirring occasionally.
• On a lightly floured surface, roll out chilled dough to a 1/4-inch thickness. Using a 2 1/4-inch-round cookie cutter, cut out 24 cookies; place them on lined baking sheets. Chill cookies until firm, about 20 minutes.
• Bake cookies until set, about 14 minutes. Transfer to a wire rack to cool completely.
• For colored coconut, combine a few drops of food coloring with 3 tablespoons water in a medium bowl. Stir in coconut; mix until evenly colored. Spread on an ungreased baking sheet; bake just until dry, about 12 minutes, being careful not to brown. Let coconut cool; transfer to a small bowl.
• When the ganache has cooled to room temperature, whisk until it becomes stiff enough to pipe. Transfer ganache to a pastry bag fitted with a 3/8-inch-round tip, and pipe around perimeters of cookies. Dip each cookie, ganache-side down, into plain or colored coconut. Fill "nests" with candy-coated chocolate eggs, 2 or 3 eggs per nest.

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

BIRDS' NESTS IV

Steps:

• Separate the eggs. Chop the nuts fine.
• Cream together 1 cup softened butter and sugar. Add the yolks, and beat well. Add the flour, and mix well.
• Make small balls out of dough. Roll balls in egg white, and then in the nuts. Place balls on greased cookie sheets, and press center of cookie with thumb. Bake at 350 degrees F (175 degrees C) for 8 minutes. Press center of cookie again, bake until lightly browned 4 to 6 minutes. Cool cookies on racks.
• To make frosting, begin by blending the water, shortening, vanilla, and 1/4 cup softened butter or margarine together thoroughly. Slowly add confectioners' sugar, and mix until smooth and creamy. More water may be needed to make desired consistency.