Robin Nests with Whipped Cream Filling

I love making a yummy and cute dessert for Spring! This one is perfect for Easter as well. Instead of cupcakes, consider making Robin Nests with Whipped Cream Filling. Flaky layers of baked phyllo dough cradle creamy, whipped filling topped by toasted coconut and rich chocolate eggs. Bake up a beautiful dessert for Spring and Easter in just minutes!

The Perfect Spring Dessert

The combination of flaky  puff pastry dough and rich, creamy whipped cream filling is the perfect combination. This dessert will bring the spirit of Spring to your table.

Make Robin Nest Dessert Faster

I originally saw this idea on the Wewalka website. I love using their pizza dough so I thought I would try to recreate their recipe. As I was looking through the steps and ingredients I thought I could alter it so that it is easier to make. The Wewalka uses a mousse that needs to be cooked. I thought I would make my filling even easier by making it no cook. For my creamy vanilla filling I used milk, heavy cream and pudding. The pudding gives the filling a nice vanilla flavor, but you can use any type of pudding for a different flavor filling. You could do a chocolate pudding or even pistachio might be nice! The whipped cream with the vanilla gives the filling a texture that is similar to mousse.

Puff pastry dough is so fun to work with. I’ve made a lot of recipes with it. The layers of the crust give every recipe a very sophisticated feel and a look that seems like you put a lot of time into making the recipe, when in reality baking  puff pastry dough is a really fast and easy process.

Which Puff Pastry Dough is Better – Refrigerated or Frozen

I experimented with two types of  puff pastry dough to see if one was superior. I used the refrigerated Wewalka dough and I also tried the recipe with a frozen  puff pastry dough. The results were exactly the same which was surprising. So if you are at the grocery store and see the refrigerated Wewalka puff pastry dough know that it works just as well.

Divide the Puff Pastry Dough

Take the  puff pastry dough and spread it out on your counter. Then use a pizza cutter to cut the dough into 12 pieces by cutting it in thirds on the smaller side of the dough sheet and then in fourths on the larger side o the dough sheet.

Put the Dough into a Muffin Tin

I used a standard 12-cup muffin tin. I took each piece of dough and slightly stretched it both ways, then put it in the muffin tin. I sprayed the tin first with non-stick spray. I folded the edges of the dough up over the top of the tin.

Egg Wash

Mix the egg and water and brush the mixture on the dough. This makes the golden finish on the dough.

How to Toast Coconut

While the dough was cooking in the oven, I spread a cup of coconut on a baking sheet and popped it in the same over. Both are baked at 350-degrees. After 10 minutes both the  puff pastry dough cups and the coconut was done.

Make the Filling

The filling is so easy to make. While the  puff pastry dough cups and coconut baked I made the filling. One cup of milk, 2 cups of heavy cream and one box of vanilla pudding. Mix until stiff peaks appear.

Assemble the Nests

Once the  puff pastry cups were completely cooled, I put them on a plate and scooped a scoop of the filling into each one. Then sprinkled a little bit of the coconut on each and added three chocolate eggs. So easy!

Make Dessert Ahead and Save Time

You can make this recipe the day before. Just store the puff pastry dough cups in an air-tight container and keep the filling in a sealed container in your fridge. Then assemble the nests right before your dinner or event!

 Here’s the easy-to-print recipe for Robin Nests With Whipped Cream Filling

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Robin Nests with Whipped Cream Filling

Robin Nests with Whipped Cream Filling - the perfect Spring and Easter treat! Flaky layers of baked phyllo dough cradle creamy, whipped filling topped by toasted coconut and rich chocolate eggs. Bake up a beautiful dessert for Spring and Easter in just minutes! 

 

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Ingredients

• 1 pkg Puff Pastry Dough
• 1 cup milk
• 2 cups heavy whipping cream
• 1 pkg. instant vanilla pudding (or whatever flavor pudding you want) 5.1 ounce
• 1 cup shredded coconut flakes
• 1 egg +2 Tbs. water, beaten (for egg wash)
• 1 small pkg. egg-shaped chocolate candy

Instructions

• Divide the Puff Pastry Dough 
  

  Take the puff pastry dough and spread it out on your counter. Then use a pizza cutter to cut the dough into 12 pieces by cutting it in thirds on the smaller side of the dough sheet and then in fourths on the larger side o the dough sheet. 
  
• Put the Dough into a Muffin Tin

  I used a standard 12-cup muffin tin. I took each piece of dough and slightly stretched it both ways, then put it in the muffin tin. I sprayed the tin first with non-stick spray. I folded the edges of the dough up over the top of the tin. 
• Whip the egg and water in a small bowl and brush the mixture on the dough. This gives the dough the golden color as it bakes. 
• How to Toast Coconut

  While the dough was cooking in the oven, I spread a cup of coconut on a baking sheet and popped it in the same over. Both are baked at 350-degrees. After 10 minutes both the  puff pastry dough cups and the coconut was done. 
  
• Make the Filling

  The filling is so easy to make. While the  puff pastry dough cups and coconut baked I made the filling. One cup of milk, 2 cups of heavy cream and one box of vanilla pudding. Mix until stiff peaks appear. 
• Assemble the Nests

  Once the  puff pastry cups were completely cooled, I put them on a plate and scooped a scoop of the filling into each one. Then sprinkled a little bit of the coconut on each and added three chocolate eggs. So easy! 
• Make Ahead and Save Time

  You can make this recipe the day before. Just store the puff pastry dough cups in an air-tight container and keep the filling in a sealed container in your fridge. Then assemble the nests right before your dinner or event! 

Give them a try this Spring. I think your kids will love them!! 

Here are a few other Spring dishes we love to make:

Springtime Pasta Salad 

Bunny Cheese-ball 

The Best Easter Morning Casserole 

Have a Delicious Day! 

xoxo

The post Robin Nests with Whipped Cream Filling for Easter and Spring! appeared first on Tatertots and Jello.

6 Ingredient Chocolate Lava Cake

Chocolate Lava Cakes are the perfect cake for a special occasion. You only need 6 ingredients and in less than 10 minutes you have a dessert that looks like you spent hours in the kitchen! I’m serving this at our Valentine’s Dinner this year. It’s perfect for any special occasion or it’s so easy you can make it anytime!

An Easy Dessert that Looks Fancy

The outside of the cake is pure chocolate goodness, but when you scoop into the center it’s filled with a gooey chocolate center that spills out. Very impressive and definitely decadent. This is our family Chocolate Lava Cake recipe that I shared a couple of years ago on the blog.

Keto Dessert That is Low-Carb and Sugar-Free

Since I’ve been doing a low-carb, no sugar diet since the beginning of the year I wondered if I could alter this recipe for the folks that are doing no sugar, Keto or Weight Watchers.

It took a couple of tries before the recipe came out right. To make it sugar free I used Splenda Natural sweetener which is made with stevia and doesn’t have an aftertaste. And to make it Keto-friendly I use coconut flour instead of regular flour. I had to reduce the amount of coconut flour because it bakes differently than regular flour. And reduce the amount of sugar because the Splenda Natural sweetener has a more intense sugar flavor than regular sugar. But in the end these little cakes are so good!

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Keto Sugar Free Molten Chocolate Lava Cakes

Decadent Sugar-Free Chocolate Lava Cake. This cake is our favorite and I've updated our tried and true recipe, all the taste with a healthier spin. Sugar-Free, Low Carb and Keto friendly!

Course Dessert

Cuisine French

Keyword chocolate cake, diabetic dessert, keto dessert, lava cake, low carb dessert, sugar free dessert, weight watchers dessert

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 4

Ingredients

• 6 T. butter
• 8 ounces 90% or higher dark chocolate
• 4 large eggs
• 1 t. salt
• 1/3 c. keto-friendly powdered sweetener like Splenda Natural Stevia
• 2 T. coconut flour
• 2 T. butter to butter ramekins
• 1/4 cup cocoa powder to flour ramekins (optional)

Instructions

• Heat oven to 450-degrees. 
• Put the chocolate and butter in a microwave-safe bowl and heat on low setting until melted. I cooked mine for 3 minutes on 50% heat and stirred every minute until it was melted. Set aside to cool down.
• Mix the flour, sugar and eggs together in a mixer until they are a light yellow color. About 5 minutes. 
• Fold the melted chocolate into the egg mixture until combined. 
• You can refrigerate the mixture for up to a day to use it. If you do refrigerate it, be sure to let it come to room temperature before you bake. 
• Butter your ramekins. Then add a coating of flour or cocoa powder. This will help the cakes come out cleanly. 
• Pour the mixture into your ramekins. I used very large ramekins. This recipe will make enough for 6 small ramekins. 
• Put the ramekins in the oven and cook until they start to rise on the edges. You will want the centers to be liquid. I had to adjust the cook time down for this recipe. I think the coconut flour makes them cook more quickly than regular flour. Check them at 6 minutes. If you are using small ramekins they could be done in 6 minutes. They were done in 8 minutes using my larger ramekins. 
• Take them out of the oven and invert them onto serving plates right away. Serve immediately. You can top them with whipped cream and/or berries. 

Chocolate Lava Cakes are Ready in 8 Minutes!

They are a really fun dessert to make. I also love that you can make the batter up the day before and put them in your ramekins. Then the day of your dinner, take them out and let them sit until they get to room temperature and then just pop them in your oven for 8 minutes and you have a spectacular dessert!!

Here are a couple other healthier desserts we love to make! 

Low Carb Creamy Peanut Butter Fudge 

2 Point Weight Watcher’s Brownie Cupcakes

Have a Delicious Day! 

xoxo

The post Decadent Keto Sugar-Free Chocolate Lava Cake appeared first on Tatertots and Jello.

It’s time for PUMPKIN everything!!! LOL. We wanted to make a treat last weekend and one of our favorite things to make is brownies. After surveying the pantry I saw that we had a box of devils food cake. To be healthier I have substituted apple sauce for the eggs and oil in brownies before. But since it’s time for PUMPKIN everything – I wondered if I could use pumpkin puree instead of apple sauce and make healthier pumpkin brownies.

I am happy to say that my husband told me it’s the best thing I have EVER made him!!! What?? And it’s one TWO ingredients. How easy is that??

I also made a super easy glaze that I drizzled on top which I did not include in the two ingredient. So if you want to make the brownies with the glaze – you will also need powdered sugar, cocoa and milk. I will include the glaze in the recipe in case you want to make it too.

This recipe is the fudgiest, chocolate-iest brownies with the perfect amount of pumpkin. And it’s healthier to make than traditional brownies AND so easy. Whip it up for YOUR family!

Here’s how to make these EASY 2-Ingredient Gooey Pumpkin Fudge Brownies:

This is a perfect dessert to make when you are short on time. Grab the ingredients at the store so you have them on hand when you need them!

We hope you enjoy it!!

Here are a few other EASY fall desserts we love to make:

2 Point WW Brownie Cupcakes 

Cake Mix Fruit Cobbler 

Easy Chocolate Lava Cake 

Chocolate Dipped Orange Milano Cookies

What recipes do YOU love making in the Fall? 

Share them with US in the comments!

xoxo

The post 2 Ingredient Gooey Pumpkin Fudge Brownies appeared first on Tatertots and Jello.