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Wanted: Bald Eagle Recipe
One of the many highlights of Saturday's Bald Eagle event at Historic new Bridge Landing — besides the terrific talks and nature browsing — was this squadron of Bald Eagle mini cupcakes.
Does anyone have the recipe I could share on the blog? Marie Longo of Bergen County Audubon, perhaps?
And yes, some real Bald Eagles made a cameo appearance –along with American Crows, a Belted Kingfisher, No. Cardinals, a few stellar Jays and more.
Below: New Bridge Landing and the incredible Steuben House from the British side on this grayish January Saturday.
4 comments
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If you are making the eagle cookies and do not like coconut then simply dont use the coconut. Perhaps you could make some with and some without. I cant think of a substitute anyone else?? When it comes to recipes, I always follow the instructions to the letter the first time I make it and then I make it my own after that changing it slightly.
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At Marie Longo: Can we substitute shredded coconut with something else? My husband doesn’t like coconuts. 🙁
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My mouth is watering. I spent too much time outside on Sat. and they were gone before I went in side. Do I go to Wednesday’s meeting because I’m the Membership chair, Jim’s presentation or the Bald Eagle Cookies. Three good reasons to attend. See you there.
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I can’t take credit for the recipe but I’m happy to share it. The eagle cookies may be landing at the BCAS meeting and the Jim Wright (whoever that is) program on Wednesday night.
Bald Eagle Cookies
Ingredients
1 white chocolate melting chips
12 regular or jumbo marshmallows
1 cup shredded coconut
12 cashews
Black decorators’ gel
12 thin chocolate cookies, such as thin mints, Keebler grasshoppers or Oreos
Directions:
1.Melt the white chocolate according to the package directions. Pour the coconut into a shallow bowl. Roll each marshmallow in the melted chocolate to coat entirely, then immediately roll in the shredded coconut. Set on parchment paper to catch chocolate drips to save clean up time.
2.Before the chocolate has set, push a cashew into each marshmallow for a beak and use the icing gel to make eyes. With a spoon, place a dab of melted chocolate on each of the chocolate cookies and adhere a marshmallow eagle head on top of each cookie. Let sit until the icing is set, about 15 minutes before serving.
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4 comments
Jim Wright
If you are making the eagle cookies and do not like coconut then simply dont use the coconut. Perhaps you could make some with and some without. I cant think of a substitute anyone else?? When it comes to recipes, I always follow the instructions to the letter the first time I make it and then I make it my own after that changing it slightly.
Angelica
At Marie Longo: Can we substitute shredded coconut with something else? My husband doesn’t like coconuts. 🙁
Joe K
My mouth is watering. I spent too much time outside on Sat. and they were gone before I went in side. Do I go to Wednesday’s meeting because I’m the Membership chair, Jim’s presentation or the Bald Eagle Cookies. Three good reasons to attend. See you there.
Marie Longo
I can’t take credit for the recipe but I’m happy to share it. The eagle cookies may be landing at the BCAS meeting and the Jim Wright (whoever that is) program on Wednesday night.
Bald Eagle Cookies
Ingredients
1 white chocolate melting chips
12 regular or jumbo marshmallows
1 cup shredded coconut
12 cashews
Black decorators’ gel
12 thin chocolate cookies, such as thin mints, Keebler grasshoppers or Oreos
Directions:
1.Melt the white chocolate according to the package directions. Pour the coconut into a shallow bowl. Roll each marshmallow in the melted chocolate to coat entirely, then immediately roll in the shredded coconut. Set on parchment paper to catch chocolate drips to save clean up time.
2.Before the chocolate has set, push a cashew into each marshmallow for a beak and use the icing gel to make eyes. With a spoon, place a dab of melted chocolate on each of the chocolate cookies and adhere a marshmallow eagle head on top of each cookie. Let sit until the icing is set, about 15 minutes before serving.