can i be honest ? i love the spring because it gives me an excuse to decorate with nests .
any other time of the year , my husband likes to make jokes about how we live in a nest , and that all of the birds are going to start flying into our apartment . { it's probably true } .
however , it's spring , and that means i get to decorate as much as i want to with birds , nests , eggs , and twigs . so i plan on going overboard this spring :]
i came across these "bird's nest cookies" over at the art of dessert { if you're looking for some fun and allergy-friendly recipes , check rianne's blog out ! }
when i saw them , i instantly fell in love and knew i had to make them .
{ perfect , right ? }
{ here's how to make these darling cookies }
Bird's Nest Cookies
makes 2 1/2 dozen cookies
12 oz. package of gluten-free pretzels { rianne from the art of dessert used a 12 oz. package chow mein noodles }
12 oz. package butterscotch morsels
90 egg-shaped candies { i used cadbury mini eggs }
Line a baking sheet with parchment paper or silicone baking mat. Pour the butterscotch morsels in a microwave-safe bowl and place them in the microwave. Heat for 30 seconds then remove to stir. Return to the microwave and heat again for 30 seconds. Stir until melted. Add in the chow mein noodles and mix till combined. Use a 1/4 measuring cup to portion out the cookies onto the baking sheet. If the mixture starts to solidify in the mixing bowl, you can reheat for 15 to 30 seconds to melt. Place three egg-shaped candies in the center of each cookie. Allow to set for at least 5 minutes before serving or transferring.
makes 2 1/2 dozen cookies
12 oz. package of gluten-free pretzels { rianne from the art of dessert used a 12 oz. package chow mein noodles }
12 oz. package butterscotch morsels
90 egg-shaped candies { i used cadbury mini eggs }
Line a baking sheet with parchment paper or silicone baking mat. Pour the butterscotch morsels in a microwave-safe bowl and place them in the microwave. Heat for 30 seconds then remove to stir. Return to the microwave and heat again for 30 seconds. Stir until melted. Add in the chow mein noodles and mix till combined. Use a 1/4 measuring cup to portion out the cookies onto the baking sheet. If the mixture starts to solidify in the mixing bowl, you can reheat for 15 to 30 seconds to melt. Place three egg-shaped candies in the center of each cookie. Allow to set for at least 5 minutes before serving or transferring.
{ too cute to eat }
happy baking !
Where do you get candy eggs that look like that? They are WAY cuter than the malt balls and chocolate almond eggs!
ReplyDeleteThese not only look yummy but absolutely darling, too!
ReplyDeleteYour blog is wonderful, so happy to have found you. :-)
Hugs,
Anne
Thank you for posting this. We are supposed to make these for school, and you had the best gluten free alternative I could Google. I can't wait to make these, they are adorable!
ReplyDelete