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Easy Easter Brunch Menu: Enjoy Spring!

Easy Easter Brunch Menu: Enjoy Spring!

by liz · Mar 3, 2019

Egg, Ham & Cheese Brunch Nests

Spring is here! And that means time for brunch, spring vegetables and Easter delicacies. You won’t find any cute bunnies or other Easter treats for kids in this Easter Brunch menu; it’s a strictly grown-up affair. You can easily switch out the egg dish, vegetable side dish, coffee or pastry/dessert to come up with your own custom easy Easter brunch menu.

1. Main Dish – Egg, Ham & Cheese Brunch Nests (shown above)

These egg nests have a spicy secret: chipotle chiles. You can adjust the amount of chipotle to get just the level of spice you like. And topped with cilantro-avocado crema adds just the right amount of cool to the dish. Thanks to Ericka of Nibbles and Feasts for this recipe; check out her blog for more.

 

Roasted Carrots with Shallots & Thyme recipe

2. Side Dish – Roasted Carrots with Shallots & Thyme

With many vegetables, cooking destroys some of their vitamins, but this isn’t the case with carrots. You can absorb more beta carotene from cooked carrots than from raw ones. If you like garlic, add a few peeled whole cloves to the mix. Or try these Roasted Asparagus with Pesto & Lemon.

Ingredients

2 pounds small carrots, peeled and sliced in half lengthwise
1 cup sliced shallots
2 teaspoons fresh thyme
3 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper

Directions

Preheat oven to 425° F.
Place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.
Roast for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.

Maple Browned Butter Bacon Cupcakes recipe

3. Bacon Dessert – Maple Browned Butter Bacon Cupcakes

Whether you’re baking for an upscale party, an Easter brunch or a winter respite, cupcakes are a universal favorite. These sweet and savory cupcakes will specifically please bacon lovers with a sweet tooth – and isn’t that everyone??

Ingredients

  • 3 strips center-cut bacon
  • 3/4 cup plus 1/2 teaspoon packed light brown sugar, divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, lightly browned*
  • 2 large eggs
  • 1/3 cup low-fat buttermilk
  • 1/4 cup plus 2 tablespoons pure maple syrup, divided
  • 1 teaspoon vanilla extract
  • Cream cheese frosting or 1 container (16 ounces) white prepared frosting

Directions

  1. Heat oven to 375 degrees F. Arrange strips of bacon on a rack set in a rimmed baking sheet (line baking sheet with foil for easy clean up).
  2. Bake, rotating pan halfway through cooking, for about 15 minutes or until bacon is almost crisp. Remove 2 strips of bacon and place on paper towel to cool. Sprinkle remaining piece of bacon evenly with 1/2 teaspoon brown sugar. Bake for 3 minutes or until sugar melts. Set aside to use as garnish.
  3. Reduce oven temperature to 350 degrees F. Line 12-cup muffin tin with paper or foil liners.
  4. Combine flour, baking powder and salt in large bowl; mix well.
  5. Whisk together browned butter, remaining 3/4 cup sugar, eggs, buttermilk, 1/4 cup maple syrup and vanilla extract in large mixer bowl. Gradually stir in flour mixture. Crumble the 2 strips of bacon and fold into batter. Spoon into prepared cups, filling 2/3 full.
  6. Bake for 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 15 minutes. Transfer to wire rack to cool completely.
  7. Stir remaining 2 tablespoons maple syrup into prepared frosting. Pipe onto cupcakes. Crumble remaining sugar-coated strip of bacon; sprinkle over cupcakes.
Print
Maple Browned Butter Bacon Cupcakes
Author: Chris Garboski
Recipe type: Dessert
Prep time:  20 mins
Cook time:  38 mins
Total time:  58 mins
Serves: 12
 
Whether you’re baking for a group of kids or an upscale party, cupcakes are a universal favorite. These sweet and savory cupcakes were made specifically for bacon lovers with a sweet tooth.
Ingredients
  • 3 strips center-cut bacon
  • ¾ cup plus ½ teaspoon packed light brown sugar, divided
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter, lightly browned*
  • 2 large eggs
  • ⅓ cup low-fat buttermilk
  • ¼ cup plus 2 tablespoons pure maple syrup, divided
  • 1 teaspoon vanilla extract
  • Cream cheese frosting or 1 container (16 ounces) cwhite prepared frosting
Instructions
  1. Instructions
  2. Heat oven to 375 degrees F. Arrange strips of bacon on a rack set in a rimmed baking sheet (line baking sheet with foil for easy clean up).
  3. Bake, rotating pan halfway through cooking, for about 15 minutes or until bacon is almost crisp. Remove 2 strips of bacon and place on paper towel to cool. Sprinkle remaining piece of bacon evenly with ½ teaspoon brown sugar. Bake for 3 minutes or until sugar melts. Set aside to use as garnish.
  4. Reduce oven temperature to 350 degrees F. Line 12-cup muffin tin with paper or foil liners.
  5. Combine flour, baking powder and salt in large bowl; mix well.
  6. Whisk together browned butter, remaining ¾ cup sugar, eggs, buttermilk, ¼ cup maple syrup and vanilla extract in large mixer bowl. Gradually stir in flour mixture. Crumble the 2 strips of bacon and fold into batter. Spoon into prepared cups, filling ⅔ full.
  7. Bake for 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 15 minutes. Transfer to wire rack to cool completely.
  8. Stir remaining 2 tablespoons maple syrup into prepared frosting. Pipe onto cupcakes. Crumble remaining sugar-coated strip of bacon; sprinkle over cupcakes.
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4. Caramel Macchiato Cappuccino

Fancy coffee drinks are so easy to make at home!

Ingredients

  • 1 shot (1 ounce) espresso
  • 1/3 cup milk
  • 1 tablespoon Caramel coffee creamer or Caramel sauce
  • Ground cinnamon

Directions

Mix together and voila!

 

Pull-Apart Cinnamon Chocolate Coffeecake recipe

5. Breakfast Bread – Pull-Apart Cinnamon Chocolate Coffeecake (above)

This coffeecake has the best of all breakfast breads: cinnamon, glaze on top and chocolate. Pull-apart bread is so easy to serve, and it goes really well with coffee before the meal, or as a dessert. And all week long!

Filed Under: Main Dishes, Recipes, Side Dishes, Spring Tagged With: Bacon, baking, breakfast, cake, caramal macchiato, caramel cappuccino, Chocolate, coffee, cupcakes, Easter, Easter brunch, egg nest, monkey bread, Vegetable

Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

by liz · Mar 1, 2019

Butterfinger Panna Cotta Nests recipe

One of my favorite Easter sweets is panna cotta, or Italian “cooked cream.” It’s an eggless custard that is silky-smooth and so easy to make. In fact, David Lebovitz writes that if it takes you more than 5 minutes to put it together, you’re doing something wrong. If you haven’t yet tried to make custard, crème brulée or flan, panna cotta is the recipe to try first.

Our easy version for Easter, Butterfinger Panna Cotta Nests, uses items you already have in your pantry, since it replaces the cream with evaporated milk. That also lowers the fat and increases the nutrients! This dish has to be made in advance so it can set in the refrigerator, leaving you free on the day of the meal to entertain or cook other dishes. Putting the ingredients together and warming them in a pan are a snap, and the shredded coconut egg nests on top are perfect for a pretty Easter table.

Panna cotta is also an extremely versatile recipe. You can experiment and make your own version by adding lemon or orange zest, almond extract or even spices like saffron, pepper or rosemary. Here are some panna cotta recipes we love using chocolate and amaretto, as well as pumpkin spice and chocolate pistachio.

Happy Easter!

Butterfinger Panna Cotta Nests 

Ingredients for 4 servings:

PANNA COTTA

  • 3 tablespoons water
  • 1 envelope (7 grams) unflavored gelatin
  • 1 can (12 fluid ounces) Evaporated Milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup crushed BUTTERFINGER BITES Candy

NESTS

  • 1 cup shredded sweetened coconut
  • 4 drops green liquid food coloring
  • 2 drops yellow liquid food coloring
  • BUTTERFINGER NestEggs

Directions:

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.

PLACE water in a small bowl; add gelatin and let stand to soften.

PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.

POUR into prepared ramekins; sprinkle with crushed Butterfinger.

REFRIGERATE for 2 hours or until panna cottas are firm.

FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.

TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

Print
Butterfinger Panna Cotta with Easter Egg Nests
Author: Meals.com
Recipe type: Dessert
Serves: 4
 
Scrumptious Italian dessert with chocolate for spring or Easter!
Ingredients
  • PANNA COTTA:
  • 3 tablespoons water
  • 1 envelope (7 grams) unflavored gelatin
  • 1 can (12 fluid ounces) Evaporated Milk
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup crushed BUTTERFINGER BITES Candy
  • NESTS:
  • 1 cup shredded sweetened coconut
  • 4 drops green liquid food coloring
  • 2 drops yellow liquid food coloring
  • BUTTERFINGER NestEggs
Instructions
  1. FOR PANNA COTTA:
  2. GREASE four 6-ounce or six 4-ounce ramekins or custard cups.
  3. PLACE water in a small bowl; add gelatin and let stand to soften.
  4. PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.
  5. POUR into prepared ramekins; sprinkle with crushed Butterfinger.
  6. REFRIGERATE for 2 hours or until panna cottas are firm.
  7. FOR NESTS:
  8. PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.
  9. TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.
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Filed Under: Italian Food, Recipes, Spring, Sweets Tagged With: baking, Butterfinger, chocolate egg, coconut, confections, cream, Dessert, Easter sweet, Easter table, egg nest, panna cotta

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