Birds Nest Cobbler Recipes

CHOCOLATE BIRDS' NESTS

Steps:

• Melt 8 ounces chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring. Remove the bowl from the pan and stir in 2 cups canned potato sticks. Coat a 6-cup muffin pan with cooking spray and scoop some of the chocolate mixture into the cups; make an indentation in each to form nests. Chill until set, at least 3 hours. Fill with marcona almonds.

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.

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 CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
• Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling equally among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.
• Bake 24 to 29 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack.Cool completely, about 30 minutes.
• Place coconut in resealable food-storage plastic bag; add food color. Seal bag and shake to mix; set aside. In medium microwavable bowl, microwave dulce de leche on High 10 seconds; stir. Stir in frosting with spatula until swirled. Frost cupcakes. Sprinkle with green coconut. Top with malted milk balls.

CRISPY PEANUT BUTTER BIRDS' NESTS

Steps:

• Spray 24 regular-size muffin cups with cooking spray. In large microwavable bowl, microwave marshmallows and butter uncovered on High 1 minute; stir. Continue to microwave in 30-second increments, stirring until smooth. Stir in peanut butter until blended. Gradually stir in cereal, pretzels and peanuts until well mixed.
• Divide cereal mixture evenly among muffin cups, pressing mixture in bottom and up side of each cup to form nest, using lightly buttered hands. Let stand until set, about 30 minutes.
• Remove nests from muffin cups. Place about 3 malted milk eggs in each 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 NEST COOKIES

Steps:

• Cream butter and brown sugar.
• Add egg yolks and vanilla.
• Sift flour and salt and stir until combined.
• Roll teaspoonful of dough into balls.
• Dip in slightly beaten egg white and roll in finely chopped nuts or flaked coconut.
• Place on ungreased baking sheet and press thumb into center of each. You can also you the handle of a wooden spoon.
• Bakeat 350 deg. F. for 5 minutes, Indent again. Bake 8-10 minutes more.
• Cool then fill with candied cherries or assorted jams or jellies.

BIRD'S NEST BLUEBERRY STRUDEL

Steps:

• In a small saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Stir in blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter. Cool., Roll up phyllo dough sheets and cut into 1/2-in.-wide strips. Place in a large bowl; toss with butter. Combine sugar and nutmeg; sprinkle over dough and toss to coat. Arrange strips in a 7-in. pie plate coated with cooking spray. Bake at 400° for 9-12 minutes or until golden. Cool on a wire rack. , Spoon blueberry filling into nest. Refrigerate for at least 1 hour before serving.