Tuesday, March 26, 2019

Bird's Nest Thumbprint Cookies / #SpringSweetsWeek



This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek, day 2! I hope you are having fun checking out all the tasty recipes so far! Have you entered the giveaway yet? Don't forget! You can enter towards the end of this page! Today I made these Bird's Nest Thumbprint Cookies. They are fun to make, and if you have any helpers, this is the cookie recipe for them. There are chocolate eggs to go on the tops of the cookies, and if your helpers are not too young, they might want to try piping the grass and the birds nest. These cookies are good practice and this recipe is very versatile. I have used it several times for different types of thumbprint fillings. This is also one of those recipes I just love because not everything has to be done at one time, or the same time. You can make this recipe a day or two ahead of the decorating. Then finish the frosting closer to the day you want the cookies ready! Plus, this recipe is really yummy!

Bird's Nest Thumbprint Cookies
(Makes 7 dozen)
(printable recipe at end of page)

1 cup Butter
1 cup Dixie Crystals Powdered Sugar
1 cup Dixie Crystals Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
2 tablespoons Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
Frosting
Wilton Color Kelly Green 
Americolor Chocolate Brown
Wilton Tip #233
Mini Chocolate Eggs

Frosting Recipe:
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoons Cream of Tartar
2.25 pounds Dixie Crystals Powdered Sugar




Mix the butter on medium until fluffy. Add powdered sugar and granulated sugar and mix again. Add your eggs, oil, vanilla, and lemon juice. Beat until blended.
In a separate bowl, mix together your flour, cream of tartar, baking soda and salt. Then add that to the mixing bowl with the sugar ingredients.
Use a small scoop and place scoops of batter on to a cookie sheet.
Roll each ball around in your hand making them smooth. Bake for 9-11 minutes. Remove from oven.
Immediately use something that will compress the middle of the cookie, giving it an edge. I used a pestle. I sprayed the pestle with cooking spray so it would not stick to the cookies.
I like making the cookie indentation immediately after the cookies have baked. It gives a cleaner look, with less cracked cookie sides. These cookies will not brown, but they may become slightly brown on the bottom. When they do, they are done. Place on cooling rack to cool. 
Make the frosting by mixing together the warm water and meringue powder. Whisk it by hand for 30 seconds. Add the cream of tartar and whisk 30 seconds more. Use a mixer with a paddle attachment, add the sugar and mix for 15 minutes on low speed. The icing will become creamy and thick. Mix 1/2 cup of the frosting green and another 1/2 cup colored brown. You will have a lot of frosting left for future recipes.
Use a Wilton tip 233 to place green tufts of grass around the inside edges of the cookies.
Use the same tip again, only with a decorating bag filled with brown frosting. Pipe a circle around the top of the cookie, making it look similar to a birds nest.

Place the eggs on the tops of the cookies. Enjoy!


Don't forget about entering the raffle! 
You can do it right here!
Read about all the great prizes you can win, 
see here!







    #SpringSweetsWeek



Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

cookies, treats, desserts, gifts
dessert, bakery, cookies
Yield: 7 dozenPin it

Bird's Nest Thumbprint Cookies

ingredients:

Cookies
  • 1 cup Butter
  • 1 cup Dixie Crystals Powdered Sugar
  • 1 cup Dixie Crystals Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vegetable Oil
  • 2 teaspoons Vanilla
  • 2 tablespoons Lemon Juice
  • 5 1/4 cup Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • Frosting
  • Mini Chocolate Eggs
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoons Cream of Tartar
  • 2.25 pounds Powdered Sugar
  • Wilton Color Kelly Green
  • Americolor Chocolate Brown
  • Wilton Tip #233

instructions:

Cookies
  1. Mix the butter on medium until fluffy. Add powdered sugar and granulated sugar and mix again. Add your eggs, oil, vanilla, and lemon juice. Beat until blended.
  2. In a separate bowl, mix together your flour, cream of tartar, baking soda and salt. Then add that to the mixing bowl with the sugar ingredients.
  3. Use a small scoop and place scoops of batter on to a cookie sheet.
  4. Roll each ball around in your hand making them smooth. Bake for 9-11 minutes. Remove from oven.
  5. Immediately use something that will compress the middle of the cookie, giving it an edge. I used a pestle. I sprayed the pestle with cooking spray so it would not stick to the cookies.
  6. I like making the cookie indentation immediately after the cookies have baked. It gives a cleaner look, with less cracked cookie sides. These cookies will not brown, but they may become slightly brown on the bottom. When they do, they are done. Place on cooling rack to cool.
  7. Make the frosting by mixing together the warm water and meringue powder. Whisk it by hand for 30 seconds. Add the cream of tartar and whisk 30 seconds more. Use a mixer with a paddle attachment, add the sugar and mix for 15 minutes on low speed. The icing will become creamy and thick. Mix 1/2 cup of the frosting green and another 1/2 cup colored brown. You will have a lot of frosting left for future recipes.
  8. Use a Wilton tip 233 to place green tufts of grass around the inside edges of the cookies.
  9. Use the same tip again, only with a decorating bag filled with brown frosting. Pipe a circle around the top of the cookie, making it look similar to a birds nest.
  10. Place the eggs on the tops of the cookies. Enjoy!
Created using The Recipes Generator

Monday, March 25, 2019

Lemon Blueberry Croissant Bread Pudding / #SpringSweetsWeek



This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweets Week recipes. All opinions are mine alone.

Welcome to #SpringSweetsWeek! This week I am joining a group of fun bloggers to bring you ideas  and recipes for celebrating spring! In conjunction with the fun, sweet treat recipes, we are having an awesome giveaway that I know you will want to be a part of! All you have to do is follow the information below to enter. 

Today, I made a Lemon Blueberry Croissant Bread Pudding! This bread pudding would be the perfect ending to any meal, and don't tell anyone, but it tastes awesome in the morning too! I used fresh bakery croissants because I love the additional layer of flavor they give to the dish. But, to be truthful, I never met a bread pudding I didn't love!
This recipe is easy to follow and it doesn't take long to make. It is easier however, to make the lemon curd a day or two before making the bread pudding. Once this recipe was made, I added a lemon sauce to the dish. The bread pudding is wonderful with or without the sauce, but I was looking for more lemon flavor, and this sauce is it! I placed the sauce on the plate under the bread pudding and then drizzled more on the top of the dish. Either way you fix it, you will love it!
Lemon Blueberry Croissant Bread Pudding
(serves approx. 6-8)
(printable recipe at end of page)

8 large Croissants
8 ounce Fresh Blueberries
3 Eggs
1 cup Heavy Whipping Cream 
1/2 cup Sugar
Juice of 2 lemons
1 cup Lemon Curd 

Lemon Curd
1/3 cup Sugar
2 teaspoon Corn Starch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 eggs, beaten


Lemon Sauce
1 cup Water
1/2 cup Sugar
2 tablespoons Cornstarch
1/8 teaspoon Salt
1 tablespoon Butter
2 tablespoon Lemon Zest
1/3 cup fresh Lemon Juice
1/4 teaspoon Vanilla



Start by making the curd:


In a medium saucepan, mix together the sugar, corn starch, lemon peel, and juice over medium heat.
In a bowl, beat the 2 eggs.
Go back to the saucepan, and stir in the butter until melted. Stir the sauce constantly until it becomes thick and bubbly.
Add half of the egg mix to the bowl and stir to incorporate it. 
Add all the ingredients in the bowl back into the pan. Cook and stir for 2 more minutes, then remove from heat. Cover with wax paper and let cool. The curd can sit in the refrigerator for at least 3-4 days.

To make the Bread Pudding:
Chop the croissants into small bite size pieces. Place the croissants and the Blueberries into the pan. I used a Swiss Diamond round casserole to bake this in. 
In a separate bowl mix the three eggs, heavy whipping cream, 1 cup curd sugar, and the lemon juice.
Pour the mix over the croissants, push all the ingredients down into thee mix so they are submerged, and bake at 350 degrees for 40-50 minutes. Make the lemon sauce while the bread pudding is baking.

To make the Lemon Sauce:

Place water in a sauce pan and add the sugar and salt. Use a sieve to put cornstarch through and into the pan, stirring as added. Use medium heat until smooth and it thickens. Stir in butter, lemon juice, and vanilla. Remove from heat.
Place a small puddle of sauce on the plate.
Place a scoop of Lemon Blueberry Croissant Bread Pudding  on top of the sauce. Enjoy warm or cold!



Thank you so much for stopping by today on Day 1 of #SpringSweetsWeek! Scroll down and find links to all of the other bloggers with delicious and fun recipes for today, plus info on how to enter the amazing giveaway!

Check out all these fun and yummy recipes:


Welcome to #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

Prize #1:  Swiss Diamond Cookware is giving one winner an XD Nonstick 6 Piece Newlywed Kitchen Kit!  Swiss Diamond’s 6-Piece XD Newlywed Set is the ultimate nonstick cookware collection, with a pot or pan for nearly every recipe you can think of! Nothing conducts heat more efficiently than diamonds, and combined with the extra-thick cast aluminum body, these pans have amazingly even heat distribution. With this superior heat retention, they sear ingredients as well as stainless steel, but without the messy cleanup. The XD nonstick coating releases so well, you can cook anything without a drop of oil or butter.   This set includes a 9.5" fry pan, an 8" fry pan, a 2.2 quart saucepan with lid, and 5.5 quart soup pot with lid. Swiss Diamond® International dates back to 1974, when HORT Coating Center SA was founded in Sierre, Switzerland, as a scientific research company exploring new materials and surface coatings. Fast forward a few years to 2001, when a revolutionary nonstick coating suitable for use on cookware was developed, which led to the creation of Swiss Diamond® International SA. Visit https://www.swissdiamond.com/ for delicious recipes and the best nonstick cookware around. Prize #2: Dixie Crystals is giving one winner the Wilton Ultimate Cake Decorating Tools Set!   What better way to decorate your cakes made with Dixie Crystals sugar then to use this decorating set?  A blue and white rectangular organizer caddy has 4 see-through drawers and 2 top compartments for holding tips, plus slots on the side to hold spatulas.  Included in the caddy are 263 pieces including piping tips, a practice board, decorating bags, straight and angled spatulas, flower nails and an icing comb. There's also a lot of handy fondant tools including a roller, cut-out sets, impression mats, modeling tools, shaping foam and a fondant smoother. It's a cake decorators dream! Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.   Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos. Prize #3:  Melissa's Produce is giving one winner an Organic Family Produce Box.  This box contains 100% organic fruits and vegetables including kale, cucumbers, apples, pears, lemons, oranges, carrots, onions, celery, garlic, and so much more!  It's easy to get in your five servings of fruits and vegetables with this fun produce box. Joe and Sharon Hernandez founded Melissa's Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had just three telephones and four chairs.  In a few short years the company would grew to occupy a newly renovated and expanded 280,000 square foot office and warehouse complex.  The Melissa's brand is named after Joe and Sharon's daughter, who takes an active role in the company.  The company's Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa's full line of organic produce.  Visit https://www.melissas.com to find the best fruits, vegetables, gifts, and to get tasty recipes! Prize #4: Nancy's Yogurt is giving one winner a fabulous Nancy's Yogurt tote bag full of fun items!   One winner will receive a tote bag stuffed with coupons for free Nancy's Yogurt products, a super cute T-shirt, recipe cards, and Post-Its.  It's everything you need to learn more about Nancy's Yogurt. Chuck and Sue Kesey opened Springfield Creamery in Oregon in 1960 right after they got married.  For the first decade they focused on bottling glass jugs of milk for home delivery and school lunches.  Nancy Van Brasch Hamren joined the Creamery in 1969 and shared her recipe for making yogurt.  Nancy’s became the first yogurt sold in the United States to contain live probiotics.  In 1999 Nancy's Yogurt began distributing to all 50 states.  Today there are nearly 60 employees and Springfield Creamery makes over 100 cultured dairy and soy products.   To learn more about Nancy's Yogurt, the products they sell, and how they make their products visit https://nancysyogurt.com/. Prize #5:  PEEPS is giving one winner a gift card to PEEPS® & Co.  The winner can choose from a variety of delicious PEEPS® & Co candy items as well as apparel.  They even have fun gifts like throw blankets, slippers, plush bunnies, and socks.   The choice is yours! Just Born, the company that makes PEEPS® & Co., was founded in 1923 in New York and moved to Bethlehem, Pennsylvania in 1932.  Just Born got its name when founder, Sam Born, proudly displayed in his store window an evolving line of daily-made candy, declaring them "just born".  Today we enjoy the wonderful combination of sweet colored sugar and fluffy marshmallows that create the unforgettable taste experience of PEEPS® Brand Marshmallow Candies.  Visit https://www.marshmallowpeeps.com/ to buy PEEPS® & Co. candy, gifts, and apparel. Prize #6:  Barlean's is giving one winner a bottle of Seriously Delicious Omega-3, Extra Strength Ideal CBD Hemp Oil, and a bag of Super Seeds.    Seriously Delicious Omega-3 is a tasty way to add Omega-3's to your diet without a fishy after taste.  The Extra Strength Ideal CBD Hemp Oil is made from US grown hemp, contains no artificial ingredients, has a natural mint flavor, and is gluten free, vegan, and is known to promote health and to keep people resilient to changes in their environment.  Super Seeds are a delicious way to add antioxidants and Omega-3's to your morning oatmeal, smoothies, and yogurt.  Barlean's believes that people can make a difference in the world through ordinary purchases. They are on a mission to make premium natural supplements and functional foods that feed the mind and body and using our profits to support outreach programs for people in need, both locally and around the world.  Visit www.barleans.com to learn more about their products, community, and where you can purchase their products. Prize #7:  Adams Extract is giving one winner four of their amazing extracts and a set of their food colors.   The extracts include Pure Almond Extract, Pure Vanilla Extract, and Pure Lemon Extract.  The winner will also receive Adams Best Twice as Strong Vanilla which is awesome to bake with.  John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, TX.  Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla.  His wife tested it by whipping up a cake and announced, "John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born!  Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more.   To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com/default.aspx. Prize #8:  Sprinkle Pop is giving one winner six fabulous sprinkle mixes from their Easter collection!   The sprinkle mixes include Hangin' with my Peeps, Bewitched, Signature, Green Tea, Cottontail Confetti, and Egg Hunt.  These fun sprinkles are a great addition to any spring or Easter baked goods.  Liz Butts founded Sprinkle Pop in Texas.  Liz found that not only can she pinpoint exactly what sprinkle color combinations work best together, she can create a custom blend with the perfect textures.  She grew the business from a one-woman show operating out of the small “sprinkle room” in her house on nights and weekends then soon expanded to a dedicated warehouse space with a devoted team of sprinkle fairies in under a year. She makes delicious sprinkle mixes that are custom, vibrant and luxurious.  Over 50% of all the sprinkles are dyed in house so they are one of a kind!   Visit https://sprinklepop.shop/ to shop their sprinkles, learn how they give back to the community, and for fun recipes!












dessert bread pudding blueberries croissants lemon spring recipe #SpringSweetsWeek
dessert, treats, snacks, cake, comfort food
Yield: 6-8Pin it

Lemon Blueberry Croissant Bread Pudding

ingredients:

Lemon Blueberry Croissant Bread Pudding
  • 8 large Croissants
  • 8 ounce Fresh Blueberries
  • 3 Eggs
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Sugar
  • Juice of 2 lemons
  • 1 cup Lemon Curd
Lemon Curd
  • 1/3 cup Sugar
  • 2 teaspoon Corn Starch
  • 2 teaspoons Lemon Peel, finely shredded
  • 1/4 cup Lemon Juice
  • 1/4 cup Butter
  • 2 eggs, beaten
Lemon Sauce
  • 1 cup Water
  • 1/2 cup Sugar
  • 2 tablespoons Cornstarch
  • 1/8 teaspoon Salt
  • 1 tablespoon Butter
  • 2 tablespoon Lemon Zest
  • 1/3 cup fresh Lemon Juice
  • 1/4 teaspoon Vanilla

instructions:

Lemon Curd
  1. In a medium saucepan, mix together the sugar, corn starch, lemon peel, and juice over medium heat.
  2. In a bowl, beat the 2 eggs.
  3. Go back to the saucepan, and stir in the butter until melted. Stir the sauce constantly until it becomes thick and bubbly.
  4. Add half of the egg mix to the bowl and stir to incorporate it.
  5. Add all the ingredients in the bowl back into the pan. Cook and stir for 2 more minutes, then remove from heat. Cover with wax paper and let cool. The curd can sit in the refrigerator for at least 3-4 days.
Lemon Sauce
  1. Place water in a sauce pan and add the sugar and salt. Use a sieve to put cornstarch through and into the pan, stirring as added. Use medium heat until smooth and it thickens. Stir in butter, lemon juice, and vanilla. Remove from heat.
  2. Place a small puddle of sauce on the plate.
  3. Place a scoop of Lemon Blueberry Croissant Bread Pudding on top of the sauce. Enjoy warm or cold!
Bread Pudding
  1. Chop the croissants into small bite size pieces. Place the croissants and the Blueberries into the pan. I used a Swiss Diamond round casserole to bake this in.
  2. In a separate bowl mix the three eggs, heavy whipping cream, 1 cup curd sugar, and the lemon juice.
  3. Pour the mix over the croissants, push all the ingredients down into thee mix so they are submerged, and bake at 350 degrees for 40-50 minutes. Make the lemon sauce while the bread pudding is baking.
Created using The Recipes Generator










Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Thursday, March 21, 2019

Celebrate It! Link Party!

I am so happy you stopped by to share your blog links today! I am seeing some evidence of spring here in North Carolina, but it seems to be taking its sweet time to fully get here. I hope you are also getting at least hints, of warmer weather soon! Link up and share!

Features from last week:



Homemade Chocolate Shell
from

How To Makeover a 
Curbside Mirror the Lazy Way
from

18 Spring Flower Crafts
from



You are invited to the Inlinkz link party!

Click here to enter


Thursday, March 14, 2019

Celebrate It! Link Party!

I am so glad you stopped by today! 
Spring has finally arrived in my neck of the woods
and I hope you are seeing some signs that it is 
finally getting warmer where you are!
 Happy to see you!

Features from last week:



Mint Truffles 

from





Homemade Carrot Cake w/ a Cheesecake Layer

from

No Boil Soft Baked Pretzels
from


Let's get the party started!







Thursday, March 7, 2019

Celebrate It! Blog Party!




Thank you for stopping by to join in the fun!
I hope you are starting to get a little taste of spring in your neck of the woods! I am ready for some warm sunshine, how about you?! Let's get the party started!

Features from last week:

DIY self-adjusting fabric bookmarks
Self-Adjusting Fabric Bookmarks
from

Is a wedding potluck right for you? Find out in this How To Plan A Potluck Wedding post on www.abrideonabudget.com.

How To Plan A Potluck Wedding

from


How to turn a large marquee letter into a succulent planter for wall.How to make a Fun Vintage  Letter Succulent
from




Time to Link Up!