Baby Bird Nest Cookies (No Bake Haystack Cookies)

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I’m really, really, REALLY over the winter. I cannot wait to till the smells, colors and sensation of springtime begin to invade all of my sense with it’s rejuvenating essence. I am that person that complains about the cold of winter AND the sweaty in places I shouldn’t be days of summer.

I’m really not a fan of the extremes of either season. If I had it my way I would live in a climate that is eternally spring like and fall like. But since I live in NY which is none of these and am not planning on moving anytime soon, I guess I’ll have to suffer.

Whatever, either way I now that spring is almost here and in a show of good faith I though I would make something to reflect my absolute love of it. Now nothing makes me think of spring more that the incessant chitter chatter chirping that goes on in the morning and as of late it has returned, and to honor those talkative little birdies I recreated them in edible form.

So weird, right. But I hang on the left side of almost normal, pinkie swear!

No Bake Baby birdie haystack nest cookies

Baby Bird Nest Cookies

These are the some of the easiest cookies you can ever make, as they require NO baking and just a little patience. They can be tweaked with ingredients and color coordinated with any type of season.

Like little red birdies for Valentines day…get it love birds.

Red love bird nest cookies for Valentines day


Or you can use green candies for St. Patrick’s Day. If you have mini marshmallows you could also make them little leprechaun hats!

Green birds nest cookies for st patricks day


And for the Christmas holiday season you could go with red and green birdies and create some mini Santa hats for them!

Christmas love birds nest cookies haystacks

So many different ways to make these little birdies more festive. And they are guaranteed to be a hit, because they are Cadbury eggs, so that leave just about negative 100 chance survival rate for those little guys. 

Read along, grab the recipe and full how to make as I share all of this bite sized fun with my latest guest post over at  Bake it Up a Notch !

 Enjoy and happy creating!!!





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Da’ Bomb or Chocolate Peanut Butter Brownie Bombs

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 I NEED to share these with you now as it’s important….really important.

Chocolate brownie peanut butter BOMBS….

Now before you roll your eyes in that “Oh, just another cake ball recipe” way. Let me explain to you that cake balls these are NOT.  
These are awesome deliciousness dipped in chocolate…like a sweet nectar of yum from the Gods of dessert. Several years back, when I worked in a bagel bakery cafe in five towns there was a baker who used to come up with the best desserts. He did all the normal run of the mill stuff, but every once in a while he would bring something up front that we would all run and grab as we knocked customers to the side…seriously.
First come, first serve right!!!
His brownie bites were one of those treats! Now mind you this was years before the cake pop craze had hit, so his little bite of brownies mixed to perfection with frosting and dipped in chocolate was a new taste experience for most of us. It wasn’t til’ I had a cake pop years later that I realized he had been making the “brownie” version of them. 
I have been wanting to recreate something like it for some time now, but haven’t had the opportunity until recently. You see I had about half a batch of my incredible creamy dreamy peanut butter frosting left over from my daughter’s birthday and it seemed almost fate that it should pair itself with a lovely chocolate brownie.
It was destiny I tell you…. destiny.
Hence these brownie bombs were born. They look  similar to cake balls and if you want to call them that I won’t be mad or anything, but I am pretty positive if you make them, THEN eat one, you will be forced by some inner version of yourself to proclaim that these are not mere cake ball, but cake BOMBS.
Because they are seriously Da Bomb! 
This is what you will need to make them…….
  • A pan of prepared brownies, box mix is fine (I’ll explain a little more on this later)
  • 3-4 Tbsp Creamy Dreamy Peanut Butter Frosting 
  • Chocolate Candy melts
  • Peanut Butter (creamy)
  • Apple Sauce
  • Plastic baggie with the corner snipped.

 I used a good old box of Pillsbury Brownie mix to make these. Please don’t shudder in disgust if your a puritan and only bake from scratch, for me box mixes have the ability to make this busy Mom’s life easier.

I’m  a huge fan of Pillsbury mixes of all sorts, so that is my go to for box mixes of any kind. Prepare the brownies according to the instructions, BUT instead of using the amount of oil it calls for cut it in half and make up the difference in apple sauce. (So 1/2 applesauce and 1/2 oil.) The reasoning behind this is that if you only use oil after it’s all mixed up and you dip them they will ooze. This happens a lot with cake pops (to me anyway) if I use only oil. It doesn’t affect the flavor at all when using applesauce.
Let the brownie cool completely before you crumble them up in to a big bowl. Add in 2-3 tbsp of creamy dreamy peanut butter frosting and mix with a big spoon. Start with a small amount and add if you need more. You want the mixture to be soft and pliable to the touch after mixed and not a big bowl of mush.
The recipe I have for creamy dreamy peanut butter frosting can be found {{HERE}} I suggest that you use the half recipe, you will not use the full amount of frosting you make, so save the remainder in the freezer, use it for something else or just eat it straight from the bowl with a pink spatula…I won’t judge…promise!
After you mixed the brownies and the frosting you can roll them out immediately. I use a Tbsp. measurement and scoop out all the mixture then roll them up.
They don’t have to be perfect little rounds, unless you want them to be. ūüôā I think a little blobby and imperfect give them character and  make them more like bombs anyway!
You do not have, let me repeat that, you do not have to refrigerate these, you can begin dipping them in your candy melts immediately. Melt your candy melts in the microwave in 30 second bursts until the it begin to melt and mix, mix, mix. 
Do not overheat the candy melts or they will never thin properly, they will be done before you think they are. If you need to you can add in a tsp. or two of oil to thin it out, but if you melt it slow enough and mix it enough you shouldn’t have to even add anything. 
I had a handy dandy little candy dipper thing a ma bob, which was cheap and made cheap. Trust when I tell you a fork works just as well. Now bombs away into the candy melts…..let the excess drip away, you can shimmy the fork or candy dipper so all the extra melted chocolate falls away.
Place them on a wax paper lined cookie sheet to set.
Hold on, hold, on your not done yet. Although if you wanted to be you could be. But chances are that you have extra candy melts just sitting there begging to be utilized, well here is you chance to let them shine. Add in a tbsp. of creamy peanut butter to your leftover candy melts and stir to incorporate it into the melted chocolate. 
Now you have peanut butter flavored chocolate to drizzle on top. Pour this into a plastic baggie and snip a small piece of the corner off and go back and forth over each little bomb to give it a little something extra.
Let them set…and then arrange them all sort of cute and take pictures of them to entice people or you could just share them instead. 
Whatever you choose it’s entirely up to you!!
Full recipe/instructions can be printed from {{HERE}}
Hope you enjoyed this post! If you have any questions, please feel free to leave a comment below!

“Swoon” Worthy Strawberry White Chocolate Frosting

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I love cupcakes and for me along with cupcakes are synonymous with frosting. Those two very elements are the entire reason I started this whole baking journey of mine a few years ago. 

While there are some people that prefer one over the other, I like them both together. I also prefer butter based frosting’s that are creamy, not overly sweet, and smooth on the palette. And while I do love my share of sweets, truth be told all in all flavor wise I am pretty boring. I like what I like and don’t often swerve from that standard, which would be a simple chocolate cupcake and vanilla frosting.

But something happened during one of my ventures into the produce section of the grocery store. It must have been the display of giant, red, ripe strawberries that seemed to be everywhere. Because  since then I have had nothing but strawberries on my mind, strawberry butter cream to be more precise and to be even more exact then that, white chocolate strawberry butter cream.

That description in itself is swoonworthy wouldn’t you agree???

Also I just can’t leave well enough alone and I LOVE white chocolate , even though technically it’s not even chocolate. Sweet, creamy strawberry flavor with that butter flavor that only white chocolate imparts. (Or it might just be me that thinks white chocolate has a buttery flavor???)

Any how this is easy to make, tastes delicious and is a nice distraction from my normal “All I like is vanilla frosting mentality, it may swerve you off course as well, so try it and pass along your thoughts to me.

Now keep in mind, I didn’t have the actual strawberries on hand when I was making the frosting, so I used strawberry preserves. Don’t cheap out on this, purchase a good preserve made with natural ingredients. It will taste better. If you want to use fresh strawberries and reduce them and all that to make a puree and use that…go for it. I myself found that the preserves worked so well, that I didn’t even have to try that way.

On another note for an extra doubly treat what you can do it make some Creamy Dreamy Peanut Butter Frosting and fill your cupcakes with them, then top the cupcake with the this strawberry frosting and you will get a Peanut Butter and Jelly frosting experience!! Just cut a piece from the top.

Fill with Peanut butter frosting.

Top with Strawberry Butter cream frosting.

Eat and enjoy!!!

"Swoon" Worthy Strawberry White ChocolateFrosting
Serves 24
Smooth delicious strawberry white chocolate buttercream
Write a review
Prep Time
15 min
Prep Time
15 min
165 calories
26 g
18 g
6 g
1 g
4 g
41 g
21 g
25 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 165
Calories from Fat 57
% Daily Value *
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 18mg
Sodium 21mg
Total Carbohydrates 26g
Dietary Fiber 0g
Sugars 25g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 stick of butter (1/2 a cup) (softened to room temperature),
  2. 1/2 cup Strawberry Preserves
  3. 3 oz. Cream cheese (softened to room temperature)
  4. 1/4 cup sweetened condensed milk
  5. 1/4 cup white chocolate chips (melted)
  6. /2 tbsp. Vanilla extract.
  7. 1 lb. confectioners sugar/powdered sugar plus some extra (approx.4 cups and a little extra)
  8. 2-3 Tbsp. Heavy cream, 1/2 & 1/2 or milk (your preference)
  1. With a mixer cream together the butter, cream cheese and sweetened condensed milk.
  2. Add in vanilla. Make sure it is all mixed together well. Begin adding in the confectioners sugar a little a time.Add in 1 to 1 1/2 cups, then add in your strawberry preserves and melted white chocolate.
  3. Mix well and then add in the remaining amount of confectioners sugar. Ultimately if it looks too dry add in some heavy cream, 1/2 & 1/2 or milk until it is smooth. If you add too much powder sugar add in some liquid, until it gets to when YOU like it.
  1. Keep mixing the frosting until you get a smooth consistency. It should be fluffy and moist looking with soft peaks. If it seems too overly "wet" add a little powdered sugar into the mix.
  2. But keep in mind this is a "butter" based recipe, so as soon as you put the frosting in the fridge it will set up. Pipe a generous swirl on top of your cupcake or frost a cake with it. Garnish with some chopped white chocolate.
  3. Frosts 24 cupcakes or a 13x9 cake

Hope you enjoyed this post!!



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Colorful Confetti Cannoli Dip

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I will probably say this every year, but I cannot believe that another year has come and is almost gone. I think that time has sped up since I started having kids. With that said, 2013 has been a great year for both myself and all my loved ones. I learned a lot bout myself and learned to be a bit more forgiving and gentle with myself. Especially in regards to how I parent my children.

For the past few years, any celebration that used to exist in my life (clubs, up all night and very questionable behaviors) ¬†has been replaced with quiet nights on the couch with my husband, while the kids are nestled in their beds. Typically I would be in bed before the ball even dropped. ¬†But now that the kids are a “bit” older, this year we are venturing out for New Years to a friend’s party.

It should be fun and of course I will need to bring something! I actually made this¬†cannoli dip¬†for my son’s first birthday and it was a stellar hit, but I always felt that the dippers bit needed adjusting. I used sugar cookies and assorted graham crackers, but felt that they didn’t pair up as nicely as I would have liked them. So for this fun and festive version I decided to use pieces of sugar cones, which pairs perfectly with this dip! At some point I will take the time to develop a good sugar cone recipe, but for now any old store bought version will do the job!

colorful confetti cannoli dip dessert

This is what you need……

2 Cups Ricotta Cheese
8 oz. Softened Cream Cheese
1 1/2 Cups Confectioners sugar (Powdered Sugar)
1 cup miniature chocolate chips
1 tsp. Vanilla Extract
1/4 tsp. Almond Extract
1/4 tsp Ground Cinnamon
Colored Sprinkles or Jimmies depending where you are from ūüôā
Miniature chocolate chips
1 box of Sugar Cones broken into dippable pieces

Before I ever began mixing anything, I drained the ricotta cheese a bit to remove some of the moisture. This can be achieved by lining a colander with some coffee filters and pouring the ricotta cheese into it. Let it drain in the fridge for a few hours. If you don’t have time for that it, fine but just note that the final dip may be a bit looser..still delicious, but looser ūüôā

In a bowl combine Ricotta cheese and cream cheese and mix well. Add in vanilla extract, almond extract and ground cinnamon until fully combined. At this point you can now add in the confectioners sugar until it is all mixed and then add in the colored sprinkles and if you like mini chocolate chips.

To pull all of the color and fun together I topped it with a maraschino cherry!

 I used sugar cones roughly broken as the main method to get dip into mouth! I just sort of crushed them and placed the big pieces on the tray with the dip, you will get some small pieces as you crush them, those can just be eaten immediately, sort of like quality control.

 I hope you enjoy this last pot of mine from 2013! And before I go I just wanted to say thank you to each and every one of you that continues to follow me on this journey and encourages me along the way!

I hope 2014 is a spectacular year for you all! Filled with health, wealth and happiness for all!!

Happy New Year!


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Cinnamon Roll Drop Cookies with Cream Cheese Glaze

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I have been meaning to switch over to this site fully for a long, long time. But life happens as it always does and other things got in the way. But I am going to “try” to post more on here rather then continuing to post on the original MightyDelighty site. And when I mention that life happens, I mean more than the normal of  “I’ve been up my eyeballs in cookie lately.”


Life has and I’m sure will always be a constant ebb and flow of insanity mixed with a calm before the storm type of mentality. Because as it stands things will be uneventful and all sorts of smooth and then without warning, a whole bunch of stuff (insert whatever here) just shows up on my doorstep one morning smiling with coffee all set to overwhelm me.


That is what the past few weeks have been like.Before I had kids I loved periods like that, it always pushed my creative limits and allowed me to do and try things in order to broaden my horizons and if I wanted I had the option to nap in-between. But now with three little ones underfoot, most of the time I just want to sit on the floor and cry because it all gets to be too much


But something wonderful came out of my busy “moment” a new cookie recipe.


Well it’s more of an inspired recipe as it’s beginnings came from the Cinna-Bum roll out cookies from Sweet Hope Cookies. When I tried the roll out version last year for cookies for some Christmas tree cookie pops I had made. from that moment on all I did was dream about these cookies. They are that good. The only problem for me was that they were a roll out cookie, whose purpose in my mind begs to be decorated, which as much as I LOVE to do, can’t find enough time to make them. So I don’t typically make them unless I am making a decorated cookie.


But the flavor combo and the possibility of a cookie never stopped gnawing at the edge of my mind. So I made it into a drop cookie and you know what. They are just as awesome.

Cinnamon roll cookies with cream cheese glaze.

Cinnamon Roll Cookies with cream cheese glaze pic

This is what you will need…..

For the cookies…
2 1/3 Cup All Purpose flour
3/4 Cup Granulated Sugar
1/4 Brown Sugar
2 Large Eggs
1 1/2 tsp Vanilla extract
1 tsp. Baking Soda
1 tsp.Cinnamon
1/4 tsp. salt
1 Package vanilla instant pudding (3.5 oz)
1/2 Cup of Cinnamon Baking chips divided.
1/2 cup of white chocolate baking chips divided
Pre- heat oven to 350 degrees.
In a large bowl mix the brown butter and sugars. Add in vanilla extract and eggs and mix well. Add in pudding and mix well. Add in baking soda, salt and cinnamon and mix again. Add in the flour a little bit at a time until fully incorporated.

Now this is an important step before adding in the assorted chips. Take half of the divided cinnamon baking chips and white chocolate baking chips and chop them finely. You could even throw them in the blender and let it do it’s magic. This step is important and also something I did not come up with all by myself, as this is an important step in making those wonderful roll outs I spoke of earlier. As the cookies bake they melt away into the cookie, providing a lot of flavor. Mix in the remaining chips whole.


I use a Tbsp. measurement and scoop them all onto a baking sheet into rounded scoops. You can flatten them a bit if you like. Bake for 9-10 minutes. I took mine out of the oven at 10 minutes and they still were pretty soft on top, that is how I like them, if you want them baked a bit longer give them another minute or so. Also keep in mind that all ovens have some variables, so at around 7-8 minutes keep an eye on them to see how far you want to go with baking them.

Cinnamon roll drop cookies baked
After they have completely cooled you can get them all lined up to be ready to be glazed. I placed them on a wax paper lined baking sheet, to catch any of the overflow from the glaze.
Cinnamon roll cookies with cream cheese glaze baked
For the glaze….
  • 2 oz softened cream cheese
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • Milk or heavy cream to thin the glaze to a consistency you like.

In a bowl mix cream cheese, sugar and vanilla together until smooth and well combined. Stir in milk or heavy cream to slowly to create a  glaze thin enough to drizzle over the cookies. Let them set for a bit before packaging or stacking.

Cinnamon Roll Drop Cookies

But  for eating, you can do that immediately.

Cinnamon roll drop cookies2

These are a prefect cookie to add to your holiday baking schedule, as these are now a favorite and will be a permanent addition to my holiday baking!!

So before you go let me know, what’s you favorite holiday cookie???


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Sweet Pumpkin Delight

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Sometimes¬†I¬†just feel the need to “make” something and I don’t mean make by pulling out my recipes and picking one. What I mean is using an ingredient as a starting point of inspiration and creating something delicious.

I need to share with you that “sometimes” this need backfires into a mess of nothing, and then at other times like¬†“this”¬†time I hit the bulls eye…

Dead center!

Enter this sweet delicious dessert….creamy, sweet pumpkin filling accented by a¬† sugary, cinnamon graham cracker crust, with a layer of¬†chocolate¬†butterscotch filling nestled in between.

I finished it off with a dollop of fresh whipped cream, a pinch of cinnamon and half of a graham cracker square. It tasted S.P.E.C.T.A.C.U.L.A.R !!

Perfect for the upcoming holiday season: a different treat for Halloween parties or even for Thanksgiving gatherings! I used little custard dishes to serve them, but you could use any type of small dessert bowls.


To make it, this is what you will need:

For the filling

  • 1/2 Cup of Pumpkin filling
  • 4 Ounces Cream Cheese
  • 3-4 Tbsp. ¬†Sweetened Condensed milk
  • 2 Cups Confectioners Sugar
  • 1/2 Cup of Heavy Cream
  • 1/2 tbsp Vanilla Extract
  • 1/4 tsp. Cinnamon

For the chocolate butterscotch filling

  • 1/4 Cup Butterscotch chips
  • 1/2 Cup chocolate Chips
  • 1/2 Heavy Cream
  • 1/4 Vanilla extract
  • Pinch of cinnamon

For the Crust

  • 1 Package of graham crackers
  • 3 tbsp. melted butter
  • 1 tbsp. sugar.
  • 1/2 tsp cinnamon

In the blender mix the graham crackers, sugar and cinnamon. Pulse until it becomes a fine meal. Add this to your melted butter and combine well. Scoop out even amounts and press it into the bottom of your serving cups/bowls or whatever you will be serving them in ūüôā Put them in the refrigerator while you prepare the chocolate/butterscotch filling.

  In a small cup add you vanilla extract and pinch of cinnamon, put to the side. In a microwave safe dish melt the chocolate chips and butterscotch chips until smooth, put this to the side (although you will need it sort of close to you.)

In a saucepan, add your cream and cook on a medium high heat until it begins to boil, once it reaches a boil remove it from the heat and add in the melted chocolate and butterscotch mix. Immediately, begin to whisk the mixture until it becomes smooth. Add in the vanilla and cinnamon until it all is mixed.

Take your serving bowls out of the refrigerator and spoon a layer of the filling on top of the graham cracker crust and put them back into the refrigerator to set a little. Now it’s time to prepare the sweet, pumpkin filling!

In a small bowl whip your heavy cream until peaks form, and put to the side (you could put it in the refrigerator.) In a medium sized bowl add the cream cheese, vanilla extract and cream together, add the pumpkin filling and continue to cream. Now slowly add in the confectioners sugar, until it is all incorporated.

Add the condensed milk, and get you whipped cream ready to add in to the mix. Fold it into the mixture a bit at a time, until it is all added. Your filling is complete! I used a decorating bag and piped the pumpkin filling into the custard cups, but you could also spoon it in if you choose. Refrigerate until ready to serve. Finish it off with a dollop of fresh whipped cream, a pinch of cinnamon or nutmeg and a graham cracker.

You can Print the recipe out below!!!

Sweet Pumpkin Delighty Recipe Printout

I hope you  will enjoy this as much as my family and I did! If you have any questions or just want to say hello to let me know you were here, please feel free to leave a comment below!

Basic But Delicious Butter Cream Frosting

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I use quite a bit of frosting in many of my recipes as well as my tutorials, so I thought it appropriate to include a quick recipe for those of you that wish to make your own.

Easy and delicious, you can add to this recipe to make as many different flavors as you desire!! It’s typically a base for any of my flavored butter creams.¬†And it’s almost impossible to mess up, it’s a basic butter cream, so it’s simple and effective!


This is what you will need to make basic vanilla butter cream:

  • 1 lb.of confectioners sugar
  • 2 sticks of butter (1 Cup) softened
  • 1-2 tbsp. Milk
  • 1/2 tbsp. Vanilla extract

In a bowl cream the butter and vanilla extract. Slowly add in the confectioners sugar until creamy, add in milk.

This should frost approximately 24 Cupcakes.

That’s easy.

Add in other flavors if you like. Butter cream is seriously HARD to mess up.Since the base of this recipe is butter, I use this frosting more for taste than for decorating, although you could use it to decorate..just refrigerate the finished dessert so the butter will harden up.

For a decorating butter cream please refer to the recipe below, it’s not as tasty, but serves it’s purpose.

 Butter Cream for decorating

This is what you will need:

  • 1 cup of shortening
  • 1 stick of margarine (1/2 cup)
  • 1 lb. of confectioners sugar
  • 1 tbsp. meringue powder.
  • 1/2 tbsp. of vanilla extract
  • 3-4 tbsp. milk or water

In a bowl cream together the margarine, shortening and vanilla. Add in the confectioners sugar and meringue powder and continue to mix until all ingredients are incorporated. Add in as much milk/water to the mix until the desired consistency is achieved. This recipe works better for decorating, because unlike a full butter recipe, it holds it’s shape at room temperature.

Hope you enjoy!

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