Time 30m Yield 12 Number Of Ingredients 3 Steps:
Butter a 12 cup muffin tin. Combine marshmallows and butter over medium heat in a saucepan; stir until the butter and marshmallows have melted. Stir in the chow mein noodles, coat well. Butter fingers and press the mixture into the bottom and sides of the prepared muffin tin. Refrigerate until firm.
Time 20m Yield 1 cupcake Number Of Ingredients 24 Steps:
Dip cupcake into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Cut a length of the licorice, about 1 1/2 inches long, press the ends together to form a ring. Press ring into the icing to make a nest. Fill nest with coconut grass and place eggs in the nest. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won’t fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy. Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin. For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using. For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing. For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing. For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available. Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer. Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.
Yield 6 Number Of Ingredients 4 Steps:
Line a cookie sheet with foil and grease with spray-on cooking oil. Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated. Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation. Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M’s, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
Time 20m Yield 1 dozen. Number Of Ingredients 5 Steps:
In a microwave-safe bowl, melt candy coating; stir in food coloring until blended. Stir in coconut. Drop by tablespoonfuls onto waxed paper into 12 mounds. Make an indentation in the center of each with the end of a wooden spoon handle. Fill each with three jelly beans. Let stand until set.
Time 20m Yield 1 dozen, 12 serving(s) Number Of Ingredients 5 Steps:
Break chow mein noodles into small pieces; set aside in large mixing bowl. Combine sugar and corn syrup in large saucepan. Cook on medium heat until the sugar is melted and there are bubbles at the edge of the pan. Add peanut butter and stir until smooth. Pour peanut butter mixture over crunched up noodles; toss until completely coated. Let cool slightly to avoid burns. Butter hands lightly and use approx 1/4 cup mixture to form a compact ball. Make indention in the middle of each ball to resemble a bird’s nest. Place on waxed paper and let cool completely. Place 2-3 jelly beans inside each nest. Serve on a bed of green-tinted coconut for extra festive look.
Time 30m Yield 15 nests. Number Of Ingredients 5 Steps:
In a microwave, melt chips; stir until smooth. Stir in the rice noodles, cereal and peanuts. Divide into 15 mounds on waxed paper and shape into nests; press indentation in the center of each. Add three jelly beans to each nest. Let stand until set.
Time 20m Yield 24 stacks, 24 serving(s) Number Of Ingredients 4 Steps:
Cover a cookie sheet with waxed paper. Melt butterscotch or chocolate chips and oil in a double boiler, saucepan or in the microwave. Stir until smooth. Remove from heat. With a spatula stir in cereal until coated. Drop by spoonfuls of the mixture onto the waxed paper to make a tiny haystack. Top with robin eggs. Refrigerate for 15 minutes. Makes about 24 depending on how big or small you make the stacks.
Time 1h Yield 24 Number Of Ingredients 8 Steps:
Heat oven to 375° F. In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into 24 (2-inch) balls. Place 1 inch apart on ungreased cookie sheets. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely, about 15 minutes. Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops food color, shaking bag to blend color. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut onto each cookie. Top with jelly beans.
