RSS Feed

Tag Archives: gift

Bird’s Nest Cookies

Posted on

Most of my readers probably know by now that I’m a Christian.  What might surprise you is that I don’t celebrate Christmas and Easter as Christian holidays.  We do the secular stuff with our families, exchanging gifts, hunting for baskets, but we do not recognize any affiliation of those holiday traditions with our faith.  We recognize Christ as our savior, remember his birth, life, death, and resurrection, but we do not do it just because it’s Easter or just because it’s Christmas–holidays that ultimately have pagan roots and nothing to do with Christ, despite the emphasis put on Him during this time by many. Not that I despise that emphasis, it’s actually refreshing, but we choose to keep these holidays secular while keeping our focus on Christ year-round.  Make sense?

*crickets chirping*

Hello?  Is anyone left?  Hopefully I didn’t lose everyone by starting out on such a serious note.  I have lots of thoughts on this subject…and maybe I should share them some day.  I was thinking about starting a “my faith” page on my blog where I can file my thoughts on spiritual matters in more detail.  Let me know if you’d be interested.

Anyway, whether you celebrate Easter or not, these moist chocolate macaroons shaped into nests with white chocolate truffle “eggs” are a perfect spring-time treat!  I made these a couple years ago and nearly forgot about them until I ran across the photos I took.  Perfect timing!  I hope you enjoy them, I know our family did!

Bird’s Nest Cookies

Printable recipe
Printable recipe with picture

2 squares (2 oz) unsweetened baking chocolate
2 egg whites, room temperature
1/3 cup hazelnuts, toasted and chopped*
1/4 teaspoon salt
1 teaspoon real vanilla extract
1/2 cup powdered sugar
1/2 cup sweetened condensed milk
1 (14 oz) bag sweetened shredded coconut
16 to 18 white chocolate Lindt Lindor balls (2 bags), or other egg-shaped candies

Move the oven racks to the upper and lower thirds of the oven and preheat to 275 degrees. Cover two cookie sheets with parchment paper.

Melt baking chocolate in a small bowl in the microwave on high 30 seconds at a time. Stir after each stop until melted; set aside.  With a hand mixer or stand mixer, beat the egg whites on high until stiff and glossy. Add the salt, vanilla extract, powdered sugar, sweetened condensed milk, and chocolate. Beat until mixed. Stir in the coconut and hazelnuts. Scoop into mounds with a small (size 24) ice-cream scoop or a 1/4th cup dry measuring cup. Place on cookie sheets and make an indent in the middle with your thumb.

Place both cookie sheets in the oven and bake for 20 minutes. Switch the cookies to the opposite shelf halfway through baking. This will prevent over-browning. Meanwhile, unwrap the candy.

Move cookies to a cooling rack and allow to sit for five minutes, or until they are barely warm to the touch. If you place the truffles on top while they are more than barely warm, they will melt into goo. If you are using candies with a shell, wait until the cookies are cool to place them on top, or the shells will crack. For the truffles, working quickly, set the Lindt balls on top of the cookies. Let cool completely. The Lindt balls may drip a little so you may want to place a sheet of parchment underneath the cookies.

*To toast the hazelnuts, place them in a small bowl and microwave on high for 30 seconds. Stir, and microwave another 30 seconds. Immediately rub together in a paper towel to remove a little of the excess skin. Leave most of the skin on. Chop coarsely and set aside.

Makes 16 to 18 large cookies.

Recipe source: The Cooking Photographer

Question of the day: if you celebrate Easter, what are your favorite traditions?  Our family (technically Den’s family–mine doesn’t really celebrate) always does a Easter basket hunt, even for the adults. I love hiding them almost as much as finding them! :)

Pecan Toffee Fudge and some sad/happy news


Usually I don’t include my daily life in food posts, but I wanted to honor sister June, whose funeral I’ll be attending this morning. June was 95 years old and it was her time. She spent her last night on Earth in good spirits with her family in Christ at our weekly Bible study, then she passed gently in her sleep. It is such a joy to think of her with her heavenly family now, that I have not shed more than a few tears, but I’m sure they will come in abundance as we remember her life here and how she touched each of us. It was a privilege to know this dear & faithful lady, who I knew only to miss a handful of church services due to health concerns. She was such a treasure and such a blessing to everyone who knew her–she had a great sense of humor and some really great stories!

I thought I would share this video of June from our preacher’s holiday party last year, in which she got quite the hilarious white elephant gift from Dennis. (That’s her son, Mike, helping her open it, and I would appreciate your prayers for him during this time of mourning. He never married and lived with her all these years, so this will be hardest for him.)

OK, let’s talk fudge.  (Sorry, terrible segue, but how do you segue from a funeral announcement to fudge???  Maybe that’s why I don’t talk about my personal life in these posts-LOL!)  I’m featuring only simple holiday recipes this week, since Christmas is less than a week away and you might need a little help with last-minute goodies ideas.  This one certainly fits the bill!  It doesn’t involve cooking or a candy thermometer, just beating some ingredients together and voilà!  Absolutely perfect, delicious, soft fudge, studded with toffee and pecans.  Fantastico!

Pecan Toffee Fudge

Printable recipe
Printable recipe with picture

1 teaspoon butter
1 package (8 ounces) cream cheese, softened
3-3/4 cups confectioners’ sugar
6 ounces unsweetened chocolate, melted and cooled
1/4 teaspoon almond extract
Dash salt
1/2 cup coarsely chopped pecans
1/2 cup English toffee bits

Line an 8 or 9-in. square pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners’ sugar. Beat in the melted chocolate, extract and salt until smooth. Stir in pecans and toffee bits. Spread into prepared pan. Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2-1/2 pounds.

Recipe source: slightly tweaked from Taste of Home

%d bloggers like this: