At Easter we receive all sorts of interesting and colorful gifts, but undoubtedly the treats are the most popular for young and old. Here are some ideas for delicious homemade Easter gifts from the kitchen that you can delight your family and friends with.
Quick Easter gifts from the kitchen: Easter bunny bark
8 servings
INGREDIENTS
340 g dark chocolate, finely chopped
120 g white chocolate, finely chopped
10 to 12 small milk chocolate bunnies
2 tablespoons sprinkles
DIRECTIONS
- Line a large baking sheet with parchment paper.
- Heat the dark chocolate in a bowl in the microwave at 50% power, stirring occasionally, until it is almost melted. Continue stirring until completely melted.
- Repeat the process with the white chocolate in a second bowl.
- Spread the dark chocolate about 1 cm thick on parchment paper.
- Spread white chocolate on top by tablespoons, then use a wooden stick or spatula to pull the white chocolate through the dark chocolate.
- Immediately top with chocolate bunnies and sprinkles. Let stand at room temperature until completely solid, about 30 minutes.
Cute Easter treats: bunny donuts
18 servings
INGREDIENTS
120 g cream cheese, room temperature
340 g pink rock candy melts
2 teaspoons coconut oil
Finely grated coconut
WhiteGlazed Donuts
To decorate
Mini chocolate chips
Black edible food marker
Giant marshmallows
Rosa Zuckerstreusel
Scattered fragments
Normale Marshmallows
Small pink sugar dragees
DIRECTIONS
Bunny noses:
- Line a large baking sheet with parchment paper.
- Process the cookies into fine crumbs in the food processor.
- Add cream cheese and mix until mixture comes together and forms a ball.
- Roll the mixture between your palms into 18 balls.
- Let stand in the refrigerator for at least 20 minutes.
- In a medium bowl, combine rock candy and coconut oil and melt in the microwave at 50% power in 30 second increments.
- Using a fork, completely coat one cookie ball with melted rock candy. Use finely grated coconut for the bunny tails. Place back on the baking tray and allow to set.
- For the bunny face, place the cookie ball in the middle of the donut. Place mini chocolate chips as eyes.
- Draw whiskers with an edible marker.
- To make the ears, cut the ends of the giant marshmallows at a slight angle with scissors.
- Insert wooden skewers halfway into one end of the ears and press the wooden skewers into the donuts.
- For each bunny back, place a coconut-covered cookie ball in the center of the donut.
- For the feet, cut the ends of the marshmallows with scissors.
- Attach the feet to the donuts with wooden sticks. (Remove the wooden skewers before eating)
Easter gifts from the kitchen for young and old: Easter egg cookies
24 servings
INGREDIENTS
1 package sugar cookie dough
25 x 18 cm egg stencil
Mini butterfly and chick cookie cutters
1 package buttercream frosting
Piping tips: 1 large round tip; small, medium and large open and normal star tips
Pink food coloring
1 packet of icing
Yellow and purple food coloring
Black sprinkles (for the chicks' eyes)
DIRECTIONS
- Prepare cookie dough. Line 3 large baking sheets with parchment paper.
- Using the egg template, cut out 2 large egg shapes, place on the prepared baking sheets and refrigerate until firm.
- Cut out butterfly and chick shapes with the leftovers, place on the prepared baking sheets and refrigerate until firm. Roll out again and cut out any leftovers.
- Preheat the oven to 180°C and bake the cookies, rotating the molds halfway through, until the cookies are lightly golden brown around the edges. Allow to cool completely.
To decorate the eggs:
- Prepare buttercream frosting. Pour 360 ml into a piping bag fitted with a large round tip.
- Place a layer of cookies on a serving platter and pipe around the egg using a piping tip.
- Cover with the second layer and refrigerate until firm, at least 20 minutes.
- Meanwhile, color the remaining buttercream two different shades of pink. Pour into a piping bag fitted with a star-shaped piping tip.
- Pipe rosettes and stars onto the cake, then place in the fridge until firm, at least 45 minutes and up to 2 days.
- Prepare the icing and color it half yellow and half purple, then decorate the butterfly and chick cookies with it; let it solidify.
- Before serving, top the cake with the cookies.
Easter Egg Oreo Truffles: unique Easter gifts from the kitchen
20 servings
INGREDIENTS
1 pack of Oreos
1 package cream cheese, softened
170g semi-sweet chocolate chips
2 teaspoons coconut oil
130g powdered sugar
2 tablespoons corn syrup
3 tablespoons milk
3 food colors
DIRECTIONS
Making truffles:
- Grind the cookies into fine crumbs in a food processor.
- Place the crushed cookies in a medium bowl with the cream cheese and stir until evenly combined.
- Line a baking sheet with parchment paper.
- Using an ice cream scoop, form small egg-shaped balls and place on the prepared baking sheet. Refrigerate until slightly hardened, about 30 minutes.
- In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil.
- Melt the mixture in the microwave.
- Dip the eggs into the melted chocolate until coated and place back on the baking sheet.
- Place in the fridge for another 20 minutes until hardened.
- Meanwhile, make the frosting: In a medium bowl, combine the powdered sugar, corn syrup, and milk.
- Divide the icing between four bowls and color each bowl with your desired food coloring.
- Pour the frosting into small resealable bags or piping bags and make a small cut in the corner of each bag.
- On theEaster eggs decorative patternsquirt.
