Coconut Macaroons are one of my all time favorite desserts! They are so simple and the coconut is just delicious! Another reason I love them so much is they are very easy to get creative with. For Easter these last couple of years, I’ve been making these little bird nests that are so adorable! They are perfect for the easter season and they take under an hour to make!
I N G R E D I E N T S
4 Egg Whites | 1/2 tsp Salt | 16oz Sweetened Coconut | Cooking Spray | Chocolate Chips | Egg Shaped Candy
I N S T R U C T I O N S
-Preheat oven to 300 degrees
-Combine egg whites, salt, and coconut until blended.
-Spray mini muffin tray with Cooking Spray and drop 2tbsp of mixture into each muffin cup.
-Place thumb in center of each drop to make an indent and pack the sides and bottoms around the muffin cup.
-Bake 30 minutes or until lightly golden on the edges. Let cool in muffin cups for 10 minutes and then remove to cool all the way.
-Melt some chocolate chips and pour into center of each nest. Place egg shaped candy of your choosing and you’re all done!
My family always get way into holiday gatherings! I’m talking place cards, table settings, family photos, and so much more! This year I was put in charge of desserts since my sister as seen me baking a lot these past few weeks! So I did some searching on my trusty Pinterest and found some fun ideas! Here are two of my favorites that I put together!
E A S T E R E G G B I R D N E S T S !
- 2/3 cup sweetened condensed milk
- 1 large egge white
- 1 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 3 1/2 cups sweetened coconut
- 1 cup Nutella
- M&M Speck-tacular Eggs (or favorite Easter candy)
1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
2. Stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Add in the coconut and mix well.
3. With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Press down the center with your thumb.
4. Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Cool completely.
5. Place about a tablespoon of Nutella in the center of each nest. Finish decorating the nests and serve.
S L E E P I N G B U N N Y C A K E !
- Your favorite cake recipe
- Your favorite buttercream icing recipe
- Your favorite sugar cookie recipe
- 6″ round cake pans
- Black gel icing
- Bake 2 layers of white cake and let cool completely. Shave off tops of cakes to make completely flat.
- Ice cake completely and set aside.
- Cut out bunny ears into your chilled sugar cookie dough and bake until just golden. Let cool Completely.
- Ice ears with white butter cream completely then add in the pink icing to make the inner ears.
- Place to slits into the cake and place the ears inside so they stand up.
- Take your black gel icing and pipe the bunny’s eyes, nose and mouth.
Here we go, another St. Patty’s Day Post. But are you really surprised, we all know I’m obsessed with anything holiday related! I found a photo on pinterest for inspiration and fell completely in love! These tasty little treats look so official I had to make them! It doesn’t hurt that it’s super simple as well!
I used my usual sugar cookie recipe as always! Once you’ve finished baking your cookies, let them cool completely! Next step is to melt your choice of chocolate. I went with dark chocolate because it is my favorite and I love the bitter-sweet combo! Dip the left corner into the chocolate and place on wax paper. Now it’s time to embellish! Before the chocolate hardens, grab your sprinkle of choice and cover as desired! Place in freezer until chocolate hardens back up and you are all done!!
To be honest, I will be a happy camper if I never see anything related to sugar for a very long time! My sister decided she wanted to host a Christmas Cookie Exchange Party which required each guest to make 8 DOZEN cookies!! She’s lucky I love her and that I was able to find time to do it all haha!
I decided to make a classic sugar cookie in the shape of snowflakes mainly because sugar cookies are my favorite and my obsession with snowflakes is real! Now I do admit, I made this more stressful on myself than necessary, but I had a vision and couldn’t break away from it!
I used just your basic sugar cookie recipe!
1 Cup Granulated Sugar
1 Cup Softened Butter
1 Tsp Vanilla Extract
1/2 Tsp Almond Extract
3 Cups Flour
2 Tbsp Baking Soda
Then I chose to use the royal icing to make a very clean and wintery look for my cookie and this is what took most of my time. It is very detailed and I probably should’ve chose a time where I didn’t have to decorate 8 dozen cookies…. But they turned out just how I wanted them!
2 1/4 Cups Confection Sugar (Sifted)
2 Tbsp Lite Corn Syrup
2 Tbsp Milk (May need to add more but be careful not to add too much)
The first few times you might want to outline your cookie until you find the right technique/amount you need so that the icing doesn’t pour over. Use a toothpick to guide your icing to each corner and let it settle.
Then it’s time to dress up your cookies! I went with pearls and silver glitter sprinkles from Williams-Sonoma to create a glamourous look! I absolutely love the way they all turned out! They sparkled and just really stood out!
I had the day off today and since I was feeling a little better, I wanted to get creative and make some festive cookies! I guess you could call it a little practice session for the family Christmas Cookie Competition! I actually used the little pie cut outs I will be using for our Thanksgiving Pies. The shapes include different kinds of leaves, apples, and acorns! I used my moms sugar cookie recipe, but you all can use your favorite and it will work just the same. I only baked them for about 2 minutes since they are so small and I also prefer my cookies on the softer side!
FACT: One of my favorite past times is baking! And with it being fall and almost time for the holiday season, I decided it was time to start brushing up on my pie skills! My favorite kind is apple and I’ve been dying to try out this new technique that I saw on none other than the wonderful Pinterest! I don’t know anything better than apples and roses, so why not combine them! I made a delicious traditional apple pie, but instead of the usual pie crust, I made beautiful (in my opinion) apple rosettes!
I couldn’t resist an Instagram photo shoot opportunity in my backyard before I started! Fall is my favorite time of year and I’m not going to let it go to waste!
I also decided to bring the apple theme of the day into my beverages! I love this drink, it has the perfect amount of apple and I especially love it around the bonfire!
First, start out with fresh, clean apples! Try the brands that have a mixture of colors!
Then pour either apple pie filling or your favorite homemade apple pie mixture! My mom & I always make our own mixture but since this is a trial run, I didn’t have the energy to take out the apple peeler and go through all the hassle! I haven’t decided if I want to do a homemade mixture or use the canned filling for thanksgiving just yet. I will say that the extra filling from the store bought option really helped hold my rosettes together in the end. So we’ll see!
Then thinly peel the apples to get long pieces that are easy to mold into a round like shape. Continue to do so until the entire center is filled. Place all along the top of the pie.
preheat oven to 425 degrees and bake for 30 minutes or until the crust is golden and the top layer of fresh apples is soft! I added some cinnamon sugar as a garnish before placing in the oven to give it a little something extra! Enjoy!