In case you haven’t noticed, spring is in the air. The days have gotten longer, the flowers are in bloom, and, here on the West Coast, we’re trading in our boots and layers for sandals and sundresses. This time of year is one of our favorites, and with Easter just around the corner we’ve been more inspired than ever to get into the spring spirit. At our most recent LaurenConrad.com photo shoot, we went a little crazy dreaming up some delicious pastel confections that are sure to be showstoppers at any Easter brunch. Let’s just say that we thought outside the box for this one. We got together with our friend and baker Lauren Lowstan and dreamed up recipes for cotton candy-topped donuts, candy-coated Rice Krispies and pastel white chocolate bark. The results were equal parts delicious and photogenic. Just take a peek below…
Cotton Candy Nest Donuts
Makes about 15 regular size donuts
- donut pan
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup sugar
- ¾ cup buttermilk
- 2 eggs
- 1 tablespoon vanilla
- 2 cups powered sugar
- 3 tablespoons milk
- 1 teaspoon strawberry extract
- 1 drop pink food coloring
- 1 small bag blue cotton candy
- 1 small bag pink cotton candy
- 60-70 mini Easter egg malt balls
1. Whisk flour, baking powder and salt in a medium bowl. In a separate large bowl, whisk sugar, buttermilk, eggs, and vanilla. Add your dry ingredients into your wet and whisk just until combined. Try not to over mix or else your batter will be tough.
2. Butter or spray your donut pan and preheat oven to 350 degrees. Add some donut batter into a large piping bag and fill each donut cavity until ¾ of the way full. If you don’t have piping bags, don’t worry—use a spoon instead. Piping bags just give you a more even distribution. Bake the donuts for about 7 minutes, or until a toothpick comes out clean when inserted.
3. Let the donuts cool in the pan for about a minute, then flip onto your work surface and let cool. Repeat until all of your batter is baked.
4. Whisk powdered sugar, milk, vanilla and pink food coloring in a small bowl until no lumps remain. Make sure to keep your glaze covered with plastic wrap when not using, because it will form a crust very quickly.
5. Dip each cooled donut into the glaze and let excess glaze drip off for a few seconds. Set onto a parchment lined baking sheet until hardened.
6. Tear off small pieces of cotton candy and form into a little nest. Place atop of each donut and fill with mini malt ball eggs.
White Chocolate Easter Bark
- 9×13″ pan
- 8 ounces white melting chocolate
- 8 ounces pink melting chocolate or candy coating
- 6 Oreos, crushed
- 4 tablespoons of your favorite Easter sprinkles
1. Butter or spray your pan and line with parchment paper. You want the parchment paper to come up the sides of the pan so the chocolate sticks to the paper, not the pan.
2. Melt your chocolates in separate glass bowls in a microwave, in 30-second intervals, stirring in between, until smooth.
3. Pour the white chocolate into pan in random spots. Then pour the pink chocolate into the pan in the empty spots in the pan and shake until the chocolate is even and covers the entire pan. Take a knife and make little swirls so that the two colors make a nice pattern. Immediately add crushed Oreos and sprinkles all over your bark.
4. Place the bark in the fridge or freezer to harden immediately. Take the bark out of your pan and roughly chop your bark or break part with your hands.
Candy-Coated Rice Krispies Treats
- 9×13″ pan
- 4 cups Rice Krispies cereal
- 4 cups Corn Flakes cereal
- 9 cups marshmallow
- 4 tablespoons butter
- 6 tablespoons Easter sprinkles
- 6 ounces white melting chocolate or white candy coating
- food coloring of choice
1. Butter or spray a 9×13″ pan and line with parchment paper. Then, butter the parchment paper.
2. Melt butter and marshmallows in a glass bowl in a microwave for about two minutes, or until melted. Add in a drop of pink food coloring to the melted marshmallows and stir until completely pink. Add your Rice Krispies and Corn Flakes, three tablespoons of sprinkles, and pink marshmallows into a large bowl and mix until all the cereal is nicely coated with marshmallows.
3. Pour your cereal mixture into your buttered pan and top with the remaining three tablespoons of sprinkles. Coat hands with shortening or butter (this is the only way the Krispies won’t stick to your hands when pushing down!). Push down firmly until the Rice Krispies are tight together and spaced evenly on top. Place in the freezer until firm, about 15 minutes.
4. Once the Rice Krispies are hard, take out of the freezer and pull the parchment paper out of your pan. It should come out very easy since it was buttered. Cut into bars and place onto a parchment line baking sheet and set aside.
For the white chocolate & sprinkle topping:
5. Melt the white chocolate in a glass bowl in the microwave in 30-second increments until melted. Divide the chocolate into small separate bowls to color each portion. We used fun springtime colors, but choose whatever color combo you want! Add each color chocolate into small piping bags.
6. Start off with one color. Drizzle each bar diagonally with chocolate. Continue with the remaining chocolate colors until each bar as every color on it. Add sprinkles on top, then let the chocolate on the bars harden and enjoy!
And there you have it! To us, these three treats are the equivalent of a pastel dessert heaven…
What sweets are you going to serve at your Easter brunch this year?
Are you going to give one of our recipes a try?
Let us know in the comments below!
XO Team LC