Sunday, March 14, 2010

Sweety Bird!!! Yummm I'm so happy I'm not dieting :)

1/2 cup shredded coconut
1/4 cup white chocolate chips
1 Twinkie
Chocolate sprinkles
Orange frosting
2 candy lemon slices

To make a pair of nests, first spread 1/2 cup of shredded coconut on a cookie sheet and toast it under a broiler until golden brown, about 1 minute. Remove the coconut from the oven, stir it, then toast it for 30 seconds more. Repeat as needed until all of the coconut is evenly toasted, then let it cool.
Next, melt 1/4 cup of white chocolate chips in a double boiler according to the package directions. Remove the pan from the heat (keep the chocolate over the warm water) and stir in the coconut.
For the nestlings, lay a Twinkie flat on your work surface and cut it in half. Press 2 chocolate sprinkles into each half for eyes and pipe on orange frosting beaks. Let the beaks set a bit, then stand the chicks upright on waxed paper and spoon the warm coconut mixture around them, shaping it into rings. Lastly, use frosting to stick on trimmed candy lemon slices (we used Brach's) for wings.

Check out the video for the Instructions on how to make this yummy sweet bird :)

Jelly Bean Carrots

Disposable clear plastic icing bags (available where cake-decorating supplies are sold; about $4 for a dozen bags)
Orange jelly beans
Green tissue paper
Twist ties

Fill an icing bag with orange jelly beans, leaving at least 3 inches unfilled at the top.
Cut out two 8-inch squares of green tissue paper and lay one atop the other. Pick up the squares from the center and give them a little twist so you have a cone-shaped carrot top.
Place the tissue, twisted end down, into the bag. Gather the bag at the top of the jelly beans and secure with a twist tie

Hummingbird Nests


1 cup milk chocolate chips
1 cup shredded coconut
Jelly bean eggs

Melt the chocolate chips, following the directions on the bag. When the chocolate is smooth, stir in the coconut, then drop the mixture by the heaping tablespoon onto waxed-paper-lined cookie sheets.

While the nests are still warm, use your thumbs to poke an impression into the middle of each. Cool them, then fill with jelly bean eggs. Makes about 1 dozen.

Cookies and Cream


1/2 cup butter, softened
1/3 cup sugar
1 egg
1/2 tablespoon corn syrup
1/2 tablespoon vanilla extract
1-3/4 cups all-purpose flour
Whipped cream
Lemon sherbert

In a medium bowl, beat together the butter and sugar until fluffy. Beat in the egg, corn syrup, and vanilla extract. Mix in the flour a little at a time. Wrap the dough in plastic and chill it until it is firm enough to roll.

Heat the oven to 375ยบ. Wrap 4 ovenproof custard bowls in aluminum foil. On a lightly floured surface, roll out the dough to 1/8-inch thickness and cut out four 6-inch circles. Turn the bowls upside down and cover each with a dough circle, trimming the edges to create a cracked eggshell effect.

Place a wire rack on top of a baking sheet, then set the inverted bowls on the rack. Bake for 15 minutes or until the cookies are light brown. Cool for 10 minutes. Then gently remove the cookies from the foil and let them cool completely.

When you're ready to serve dessert, set each shell on its side on a plate. Add a big dollop of whipped cream spilling out of the shell and top with a scoop of lemon sherbert. Makes 4 servings.

For more fun recipes check out!

Wednesday, March 3, 2010

Edible Easter Basket Cupcakes

1 dozen cupcakes
1 bag jelly beans
2 cups white icing
Sweetened coconut, colored with green food coloring

First, frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake.
Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color
Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beans on the "nest" of coconut.
Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle.
Put one cupcake basket by each place setting at Easter brunch or give them as gifts.

Healthy latte

a cup of latte
a piece of dark chocolate
some cardamom

1. Put the chocolate in the latte

For more recipes check out:

Simply sweet cannolis

1 cup SNICKERS Bars
1 1/2 cups part skim milk ricotta
1/3 cup sugar
1/2 teaspoon grated orange zest
24 mini cannoli shells, unfilled
1/2 cup M&M’S Brand Chocolate Candies
 1 resealable plastic bag

1. Finely chop 1 cup SNICKERS Bars. Combine with ricotta, sugar and orange zest.

2. Spoon mixture into resealable bag and snip off a 1/2-inch corner. Fill cannoli shells by squeezing in filling from each end. Decorate both ends with M&M’S Brand Chocolate Candies.

Holiday Treats