Easter Egg In A Nest Food

HOW TO MAKE EASY AND EDIBLE EASTER NEST EGGS

Steps:

• Line a 6-cup muffin pan with plastic wrap. Melt 1 cup baking chips (dark, milk or white chocolate, or butterscotch, depending on which you choose above) in the microwave. Stir in 1 1/2 to 2 1/2 cups dry ingredients (depending on which you choose above).
• Scoop the mixture into the muffin cups and make an indentation in each to form nests. Refrigerate until set, about 10 minutes. Remove and fill with blue jelly beans and chocolates or other treats.

EGG IN A NEST

Steps:

• Cut holes in bread slices with jar or cookie cutter.
• Place butter in large skillet.
• Heat skillet on medium heat until butter melts and begins to sizzle.
• Place bread slices on skillet (may also place cutouts on skillet if enough room).
• Break an egg inside each bread hole.
• Cook until egg is to desired doneness, turning as needed.
• Sprinkle egg with salt & pepper
• Serve cutouts as toast with dollops of jelly.

EASTER EGG NEST CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a large metal mixing bowl (about 10 1/2 inches in diameter) with nonstick cooking spray and set aside.
• Combine the cake mix, eggs, oil and 1/2 cup water in a large bowl. (The water and oil is less than what the box instructions call for.) Mix with an electric mixer on medium speed until fully combined, about 2 minutes. Pour the batter into the prepared bowl and bake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Let cool for 15 to 20 minutes in the bowl, then remove from the bowl and let cool completely on a cooling rack, about 2 hours.
• For the nest: Meanwhile, spray the same bowl you used to bake the cake in with nonstick cooking spray.
• Melt the butter and marshmallows together in a large pot over low heat, stirring frequently. Add the white chocolate and cinnamon and stir until fully combined. Add the brown and yellow food coloring and mix until blended. Add the chow mein noodles and mix until all the noodles are coated with the marshmallow mixture. Transfer the mixture to the prepared bowl and quickly press into the bowl to form a nest shape. If your hands start to stick, spray them with cooking spray (Caution: the mixture is hot, but you have to work quickly or it will harden; you can wear gloves for this step if necessary). Let cool about 2 hours.
• Remove the nest from the bowl and line the bowl with plastic wrap, letting some plastic wrap hang over the edge of the bowl. Place the nest back in the bowl, over the plastic wrap. Store in the refrigerator until ready to use.
• For the eggs: Place the white chocolate in a small microwave-safe bowl. Heat in 30-second increments, stirring after each, until melted, 1 1/2 to 2 minutes. (Do not overheat.) Divide the melted chocolate into 2 bowls. Whisk 6 drops blue food coloring and 5 drops green food coloring into one bowl until a robin's egg blue color is created.
• Gently push the pointed end of a skewer into the bottom of each chocolate egg, slightly off-center (do not hit the seam of the egg, or the egg will split along the seam). Gently dip the egg into the blue chocolate and turn until the egg is evenly coated. Lift the egg out of the blue chocolate and hold above the bowl to allow excess to drip off. Push the flat end of the skewer into a foam block or container of sugar or salt to allow the egg to dry undisturbed. Repeat this process to dip 4 more eggs into the blue chocolate. Dip the remaining 5 eggs in the white chocolate in the same manner. (If at any point the melted chocolate becomes too thick, microwave for 30 seconds more to loosen.) Set the eggs aside to harden for 1 hour.
• Remove the eggs from the skewers and place on a paper towel-lined tray.
• Combine 4 drops green food coloring and 4 drops blue coloring with 1 tablespoon water in a small spray bottle. Lightly spritz the green mixture onto the eggs in a speckled pattern. Allow the eggs to dry again for 1 hour.
• For decorating: Spread 1 can of the cream cheese frosting into the nest, leaving the outer border unfrosted.
• Slice 1 1/2 to 2 inches off of the flat side of the cake so that it will fit well inside the nest. Using a spoon, remove some cake to hollow out a depression in the top (the flat side) of the cake, leaving a 2-inch border intact along the outer edge of the cake.
• Place the cake hollowed-side up into the frosted nest. Fill a pastry bag fitted with a large tip with the remaining cream cheese frosting and frost the top of the cake; spread evenly using an offset spatula or a spoon. Sprinkle the toasted coconut over the top of the cake, making sure to coat completely. If not using immediately, refrigerate. (Let the refrigerated cake come to room temperature for 1 hour before serving.)
• Using the excess plastic wrap, pull the nest cake out of the bowl and place on a cake stand or platter. Arrange the eggs in the nest, then decorate with mint sprigs and edible flowers, and serve.

EASTER EGG NEST TREATS

Steps:

• In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry.
• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add cereal. Stir until well coated.
• Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.
• Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day.
• MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 thru 5 above. Microwave cooking times may vary.
• Note: For best results, use fresh marshmallows. Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.

EASTER EGG NESTS

Steps:

• Melt chocolate with oil.
• Pour over chow mein noodles and mix well.
• With a large cookie scoop drop onto a wax paper lined cookie sheet and make a depression to shape into 2 1/2" to 3" nests.
• Let cool until chocolate it's firm.
• Top each nest with 4 Jelly Bellys.