I know I haven't had a blog post in about a week...... sorry about that.
I've been quite busy around here lately with PTA, appointments, and preparing for our move in a few months......
Yep, that's right..... I said move!
We are preparing for our move off island a year earlier than expected. It's bittersweet, as I've come to enjoy our time here in Hawaii...... but we will be moving closer to family. More about where we are moving in another blog post, soon!
This will be our 5th move in the 12 years my husband has been in the U.S. Coast Guard. I guess it's not too bad. We've experienced west coast living, New England, the Pacific North West, and island life.
With everything going on, I hadn't realized that Easter is just around the corner! So, I thought I'd make some cute little nests for the holiday! They are easy and don't take up too much time to make...... perfect if you feel like you're in a jam and need a cute, quick treat for a party.
I originally did not use cupcake liners, but found the cookies to stick to the muffin pans, even though I did grease them a bit. So, I incorporated them into the recipe, because when I make them again, I will definitely use them!
So, stay tuned to find out where the military is sending us next...
Cadbury Egg Cookie Nests
- 2 Packages (12 Count) Pillsbury Big Deluxe Chocolate Chip Cookies
- 1/2 Pint Heavy Whipping Cream
- 12 OZ. Semi-Sweet Or Milk Chocolate Chips
- 1 Tablespoon Butter
- 2 Cups Shredded Coconut
- 1 Cup Plain Corn Flakes, Crushed
- 1/4 Teaspoon Pure Vanilla Extract
- 72 Mini Cadbury Eggs, Multiple Colors
Preheat the oven to 350 degrees (F).
Line two muffin pans with cupcake liners and gently press each piece of refrigerated cookie dough into the liners, covering the bottom and up the sides, slightly. Bake for 13-15 minutes, or until the cookies are a golden brown around the edges. The cookies should deflate a little when removed from the oven. If not, use the back of a spoon to indent them some. Cool completely.
For the cookie filling:
Heat the whipping cream on medium/low heat until steaming. Turn the heat off and add the chips and butter. Whisk or stir until the chocolate and butter has completely melted and is smooth. Remove from the stove and stir in the coconut, corn flakes, and vanilla. Divide the chocolate mixture evenly between the 24 cooled cookie cups. Arrange three Mini Cadbury Eggs in the middle of the chocolate mixture. Chill in the refrigerator until the filling is set. Makes 24 cookie nests.