recipes Archives - Our Tiny Nest

7 In food/ holidays/ Recipes

Red, white and blue candy salad

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Red, white and blue candy salad is perfect for Memorial Day, 4th of July or just if you’re channeling an All American summer!

When it comes to summer parties, there’s always a variety of salads but have you ever heard of a red, white and blue candy salad? This one will easily become everyone’s favorite!!!

This is the kind of salad the kids will for sure eat! All of the best red, white and blue gummy candies tossed in a bowl and topped with some pop rocks to make it reminiscent of the fireworks grand finale. Be sure to whip this up to take to your summer parties, BBQs, camping or out on the boat to celebrate a classic American summer. Sharing my recipe below and linking all the candy!!!

Red, White and Blue Candy Salad

Ingredients:

Sour patch kids
Air heads
Sweedish fish
Twizzler bites
Pop rocks

Directions:

1.) In a large bowl, mix the sour patch kids, air heads, Sweedish fish and twizzler bites.

2.) Sprinkle the top with red and blue pop rocks.

Serve with a large spoon and some small bowls for people to help themselves!

Sharing more of my favorite ideas to celebrate The U.S.A.

These fun sparkler tags

Boozy bomb Pops

Fireworks ice cream brownie sundaes

Check out all of these fun Patriotic finds!!!

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May 23, 2025 By Nicolle

12 In food/ Recipes

Red Velvet Latte

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This one is for all of my red velvet fans! With Valentine’s Day just a day away, this is a great festive afternoon pick me up. I’m showing you how you can make your own Red Velvet Latte at home!

Red Velvet Latte

Red Velvet cake is well known for it’s rich cocoa flavor paired with a tangy cream cheese frosting and it’s deep red color. This is my take on a red velvet latte, combining my two loves, coffee and red velvet!!! Now this recipe is not overly sweet. Instead, it’s got a rich cocoa flavor that goes nicely with espresso. But you can definitely add more sweetener to customize as you wish!

Ingredients:

1 cup of espresso or coffee
1 cup milk
1/2 Tbsp of cocoa powder
1 tsp vanilla extract
pinch of sugar (or more to taste)
red food coloring
heavy cream
1 tsp almond extract

Directions:

1.) In a small saucepan, combine milk, cocoa powder, vanilla extract and sugar. Whisk until the cocoa powder is all dissolved. Prepare a cup of espresso or coffee while the milk heats on the saucepan.

2.) Remove from heat and add red food coloring.

3.) Pour the red steamed milk into your cup of espresso or coffee.

4.) In a separate bowl or cup, prepare the whipped topping. Pour some heavy whipping cream and add a splash of almond extract.

5.) Using a frother, froth the whipping cream until peaks form.

6.) Using a spoon, add the whipped topping to your latte.

Enjoy!!!!!

I love to see what you create, so if you make this be sure to take a photo and tag me on Instagram @ourtiny_nest!

And for more red velvet recipes, check out my red velvet hot chocolate!

Or my red velvet waffles

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For more of my favorite coffee drinks check out

Irish Cream Cold Brew

My Pumpkin Cold Foam Cold Brew

Or try my

Red Velvet Waffles–Click here for the recipe

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February 13, 2023 By Nicolle

8 In food/ Recipes

Roasted potato salad with arugula

This salad is perfect for brunch or a light dinner. Crispy roasted potatoes and caramelized asparagus over a bed of arugula with a bright, fresh lemon dijon dressing. I made this roasted potato salad with arugula for our Book Club Brunch that I helped co-host this month. It serves perfectly with quiche or an egg bake and the potatoes make it a little more hearty. I’m sharing my recipe below.

And for the whole book club brunch menu, scroll towards the end of this post.

Roasted potato salad with arugula

Ingredients:

1 package of arugula
1 bunch of asparagus
about 1 dozen baby potatoes, halved
olive oil
salt/pepper (to taste)
1 log goat cheese, crumbled
2 Tbsp Dijon mustard
1 Tbsp honey
Juice of 1 lemon
1 Tbsp olive oil
lemon zest (optional)

Directions:

1.) Preheat oven to 450 degrees F.

2.) Start by lining a roasting pan or baking sheet with foil. Add the asparagus and baby potatoes to the baking sheet. Toss with olive oil, salt and pepper until evenly coated.

3.) Bake in oven until roasted.

4.) While the vegetables are roasting, prepare the greens. In a large salad bowl, add the arugula, drizzle with some olive oil, salt and pepper then toss.

5.) Once the potatoes and asparagus are roasted, add on top of the greens.

6.) Sprinkle with goat cheese.

7.) In a small bowl, combine the dijon, honey, lemon juice and olive oil. Whisk together.

8.) Pour the dressing over the salad and toss.

9.) Optional – top with some freshly grated lemon zest.

This salad pairs really well with my spring vegetable quiche! Click here for the recipe!

Here is the whole Book Club Brunch menu:

Drink – Hot White Russian Coffee

From The Pond’s Farmhouse

Appetizer – Mozzarelle and Tomato Caprese Appetizer Bites

From Bricks ‘n Blooms

Main Course – Easy Brunch Egg Casserole Southwestern Style

From Vintage Home Designs

Side Dish – Blueberry Sour Cream Coffee Cake

From Midwest Life and Style

Side Dish – Roasted potato salad with arugula

From Our Tiny Nest

Dessert – Easy Boozy Banana Pudding Parfaits

From Simply2Moms

If you love to read and love brunch, I encourage you to put together a book exchange brunch! It’s a fun way to gather with friends and get some new reads!

Click here to see all the details

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January 28, 2023 By Nicolle

7 In food/ Recipes/ valentines day

Valentine’s Day Peanut Butter Cookie Bars

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These Valentine’s Day peanut butter cookie bars are one of our favorite Valentine’s Day treats in our house. Peanut butter cookies with all of the best Valentine’s candies cut into perfect squares. Scroll down for my recipe.

Valentine’s Day Peanut Butter Cookie Bars

Ingredients:

1/2 cup butter, unsalted, softened
1/2 cup peanut butter
1 egg
1 cup brown sugar
1 tablespoon vanilla extract
1 cup flour
Valentine’s M&Ms
Valentine’s sprinkles
Reese’s hearts (about 6)
White chocolate hearts (about 6)

Directions:

1.) Start by preheating the oven to 350 degrees.

2.) In a large mixing bowl, beat the butter, peanut butter, sugar, and egg until smooth.

3.) Beat in the flour until a soft dough forms

4.) Fold in the M&Ms.

5.) Spread dough into a greased baking dish or one lined with parchment paper. Firmly press the dough down. (I used a 9×9 baking dish).

6.) Top with sprinkles and add some more M&M’s on top.

7.) Bake in the oven for about 25 minutes. You want to remove it when the edges are golden and you can stick a butter knife or toothpick in and it comes out clean.

8.) Place on a cooling rack and allow to cool but not completely.

9.) Unwrap the Reese’s and chocolate hearts and press into the top of the cookie bars.