Dessert

No Bake Easter Bunny Donuts (and eggs too!)

I hereby admit, I’m addicted to donuts.

It stems from my childhood. Every school holidays, from the tender age of 12 (I think, it could’ve been earlier!) I worked at my grandma’s donut shop in Top Ryde shopping centre, for a mere $4 an hour.

I would serve customers, make milkshakes, even fill make pork rolls or rice paper rolls. Yep, my grandma was totally ahead of the times. My favourite memory was turning on the donut machine and watching the rings of dough drop into the oil. They’ll move slowly along the hot oil channel, then eventually get flipped to reveal a golden ring of yum. These golden rings would then be stacked up one on top of another on a stick-sword-thingy then rolled generously in cinnamon sugar, back and forth, until coated all-way-round in sugary goodness.

And then I’d eat them hot. Piping hot.

Apart from the cinnamon donuts, fresh iced donuts made behind a glass corner would always bring onlookers into the store. While donuts were being fried, I would beat icing until smooth. In large plastic rectangular boxes, with a wooden spoon, I would break the surface and move the icing back it forth. It was hard work getting it smooth, but worth it. I’d then dunk the piping donuts into the icing, filling the plastic box in a donut-like-grid. Then, the best part, pulling each donut out one by one and dipping a small edge in sprinkles. It was joy in one ring. Onlookers would be mesmerised. Then buy four. It was food-making genius.

So that’s why, I’m addicted to donuts.

But, I also love them because they are so versatile. These no-bake easter bunny donuts will make your easter easy. And make kids (big or small) very happy. With little effort, you can get maximum wow at the table. So, you’ll be able to put your feet up and take a well earned rest over the Easter break. I sure will be!

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

NO BAKE EASTER BUNNY DONUTS

INGREDIENTS
12 READY-MADE CINNAMON DONUTS

FOR THE WHITE CHOCOLATE GANACHE
180G WHITE CHOCOLATE (ONE BLOCK), CHOPPED INTO SMALL PIECES
200ML THICKENED CREAM
TEASPOON OF GREEN FOOD COLOURING

FOR THE COCONUT GRASS
A GOOD CUP OR SO OR DESSICATED COCONUT
1-2 TEASPOONS OF GREEN FOOD COLOURING (YOU MAY NEED MORE)

INNERS
MINI LINDT BUNNY RABBITS
MINI EASTER EGGS
ANY OTHER MINI EASTER CHOCOLATES THAT ARE OUT THERE

LET’S GET COOKING

STEP ONE
Heat the cream in a heavy based saucepan, remove from heat when the cream is just about to boil. Add your white chocolate and stir until a smooth ganache forms. Mix in the green food colouring until you are happy with the colour. Set aside.

STEP TWO
To make the coconut grass simply add green food colouring and stir until you are happy with the colour. I added the green food colouring bit by bit, stirring inbetween. Once you are happy with your ‘coconut grass’ pour into a small bowl larger than your donut.

STEP THREE
Place your donut face down into the white chocolate ganache (it will float, so it will only coat halfway!). Carefully remove your donut from the ganache then place face-down into the green grass. Place the donut green side up on a baking tray lined with baking paper. Repeat for remaining donuts.

STEP FOUR
To complete your donut, place your lindt bunny or eggs into the centre of the donut! I also used a smarties bunny, milkyway bunny and creme caramel egg (I couldn’t resist!)

Serve Immediately. Enjoy with your family or friends, and don’t forget to rest up over the break.


White Chocolate Cheesecake with a hint of Ginger and Coconut PLUS Polka Dots – Yeh!

I’m back! What a whirlwind the last three weeks have been.

I got hitched. Almost missed my flight with a serious case of wedding brain (and I pride myself on having a top memory, it failed!). Hit the Hawaiian sands. Took advantage of poolside drinks and deckchairs. Shopped up a storm. Ate burgers, tacos, hula pie, and more burgers. Almost missed my flight back home, where my wedding brain took hold of me again. Somehow, I booked my transfer three days later than my actual flight – doh. We got there in the end, thanks to a very lovely taxi driver, who helped us out in a very sticky situation. We got off the plane, I went straight back to work, Round Eye didn’t. Got straight back into the buzzing food blogging scene with Wednesday night cocktails – where, I somehow (this is a serious what the moment) won a social media comp, which came with a prize of a hefty bar tab?! Yikes – it feels like a spin class. But yay, I love an unexpected win!

See what I mean by whirlwind?!

I have hardly any wedding photos in my possession. I did contemplate walking down the aisle with my iphone in my dresses pockets. Then, taking a sneaky selfie of us at the aisle. For once in my life, I let social media take a secondary seat. Simply, enjoying every moment. As soon as my photographer sends some photos my way, I’ll be sharing a whole bunch of them. Even though it was raining – we embraced it. The whole day was incredible.

To sound cliché, I’d do it all again. And again. And a third, just so I could bust my krumping moves in a gown (no joke). It was the best party of my life.

And if I was to do it again, I’d serve these White Chocolate Cheesecake with a hint of Ginger and Coconut PLUS polka dots (cause they rock). They are so easy to make. Would go with my spots and strikes wedding theme. The texture is mouth-numbingly-addictive. They look super cute and who doesn’t like a mini cheesecake. Heck, these twelve didn’t last long in my house.

Recipe, Styling & Photography by Theresa Nguyen, THE GOOK

cheesecake, white chocolate, ginger, coconut, gingernut biscuits, strawberry, polka dots, dessert, sweet, easy, recipe, food styling, food blogger

cheesecake, white chocolate, ginger, coconut, gingernut biscuits, strawberry, polka dots, dessert, sweet, easy, recipe, food styling, food blogger

cheesecake, white chocolate, ginger, coconut, gingernut biscuits, strawberry, polka dots, dessert, sweet, easy, recipe, food styling, food blogger

cheesecake, white chocolate, ginger, coconut, gingernut biscuits, strawberry, polka dots, dessert, sweet, easy, recipe, food styling, food blogger

cheesecake, white chocolate, ginger, coconut, gingernut biscuits, strawberry, polka dots, dessert, sweet, easy, recipe, food styling, food blogger

Polka Dot White Chocolate Cheesecake with a hint of Ginger and Coconut

INGREDIENTS

FOR THE BASE
Half a packet of gingernut biscuits
200g dessicated coconut
150g unsalted butter, melted

FOR THE CHEESECAKE FILLING
200ml of Creme Fraiche, at room temperature
250g of Creme Cheese, at room temperature
200g White Chocolate

165g Caster Sugar

YOU WILL ALSO NEED
1 x chocolate fudge writing pen, available in supermarkets

12 Strawberries

LET’S GET COOKING

STEP ONE
In a food processor using the blade attachment, blitz the gingernut biscuits to a fine crumb. Add in the dessicated coconut and pulse three times. With the machine running, slowly pour in the melted butter until the mix resembles damp course sand. Press the mix about 1cm thick into the mini cheesecake moulds.

STEP TWO
Melt the white chocolate in a double boiler. Set aside to cool whilst you beat the cheesecake mix. Using a paddle attachment, beat the creme fraiche, cream cheese and castor sugar until smooth. Add the melted white chocolate and beat until well combined. It may look like the mixture has split, but just keep beating – the mixture will come together. Pour the mixture into the mini cheesecake moulds. Refrigerate for 3-4 hours.

STEP THREE
To make the polka dots top. Slide the mini cheesecakes out of the mould and pop onto your serving plate or tray. Using a chocolate fudge writing pen, dab on tiny dots across the top of the mini cheesecake. For a final florish, top with a strawberry, mine we’re from my garden!

Makes 12 mini cheesecakes. Can be made in advance and stored in the refrigerator for up to 4 days.

STYLING NOTES
Tapas Plates by Royal Doulton, a gift from www.kitchenwaresuperstore.com.au
Wooden forks from Kappabashi St aka kitchenwares district in Tokyo, Japan
Serviettes from your local Asian grocer




 
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