Festival of Neggs Dessert Recipes

     Rainbow Cybunny Negg Cookies

     These delicious almond and chocolate cookies are shaped and frosted to look like Rainbow Cybunny Neggs. They are a popular treat during the Festival of Neggs and many Neopians associate them with fond memories of Negg hunts.

     Number of Servings: 12 cookies

     Prep Time: 45 min

     Baking Time: 10 min

     Ingredients:

     Almond Cookies:

     4 Neggs, separated

     2 cups all-purpose Kacheek flour

     1 cup Kau butter, softened

     1 cup white Cybunny sugar

     8 ounces organic almond paste

     ¼ cup Thornberry jam

     Chocolate Frosting:

     1 cup semisweet JubJub chocolate chips, melted

     2 drops Fire Faerie red food colouring

     2 drops Light Faerie yellow food colouring

     2 drops Earth Faerie green food colouring

     2 drops Water Faerie blue food colouring

     First, preheat the oven to 350 F and line a baking pan with parchment paper. Then, break the organic almond paste apart with a fork in a large bowl. Once it is sufficiently broken apart, add the Kau butter, Cybunny sugar, and Negg yolks to the almond paste, and then beat with an electric mixer until mixture is fluffy and smooth. Next, carefully stir in the Kacheek flour to create the dough. Beat Negg whites in a bowl until stiff peaks form. Then, carefully fold the egg whites into dough until the mixture is fully combined. Use a Negg cookie cutter to cut 12 Negg-shaped cookies from the dough and place them into the baking pan.

     Bake the cookies in the preheated oven until they are lightly browned, which should take around 8 to 10 minutes. Remove the pan from the oven and cool the cookies completely on a wire rack. Spread Thornberry jam on the cookies and transfer cookies to a baking pan enclosed with plastic wrap. Chill cookies in the refrigerator for 8 hours or overnight.

     Once the cookies are chilled, melt the JubJub chocolate chips, divide the melted chocolate into 4 bowls, and place 6 drops of food colouring into each bowl. Mix the chocolate until the colours look even. Remove plastic wrap from the baking tray and top each cookie with melted chocolate to create the iconic Rainbow Cybunny Negg look. Refrigerate cookies for 1 hour or until the chocolate is firm. Enjoy immediately or store in an airtight container in the fridge for up to 2 days.

     Negg Doughnuts

     These Negg-shaped doughnuts gained popularity when they were originally given out as a prize for the Y14 Festival of Neggs. They are soft and fluffy vanilla doughnuts, topped with a charming yellow vanilla glaze.

     Number of Servings: 12 doughnuts

     Prep Time: 10 min

     Baking Time: 20 min

     Ingredients:

     Negg Doughnuts:

     1 Happy Negg

     1 ½ cups all-purpose Kacheek flour

     ¾ cup granulated Cybunny sugar

     2 teaspoons baking powder

     ½ cup Kau whole milk

     ⅓ cup Chia vegetable oil

     3 tablespoons Kau butter, melted

     2 teaspoons vanilla extract

     Vanilla Glaze:

     2 cups powdered Snow Faerie sugar

     3 tablespoons Kau milk

     2 drops Light Faerie yellow food colouring

     Light Faerie glitter (optional)

     First, preheat the oven to 350 F and grease 2 6-count doughnut pans with non-stick baking spray. In a large bowl, whisk the Kacheek flour, Cybunny sugar, and baking powder together. In another bowl, whisk the Kau milk, Chia vegetable oil, Negg, Kau butter, and vanilla extract together. Add the wet ingredients to the dry ingredients and whisk just until no large lumps remain. Be careful not to overmix! Divide the batter between the doughnut pans and fill each one halfway full. Bake the doughnuts for around 16 to 18 minutes, or until a toothpick inserted into the centre comes out clean. Remove the doughnuts and cool them on a wire rack. Make sure they are completely cooled before frosting.

     While the doughnuts are cooling, make the vanilla glaze by first whisking together the powdered sugar and Kau milk in a shallow bowl. If the mixture is too thick, add another tablespoon of milk. If it is too thin, add ¼ cup of powdered sugar. Mix the Light Faerie yellow food colouring into the glaze until it is a nice pale yellow colour.

     Dip the doughnuts in the glaze and place them back on the wire rack to set for 10 minutes. Feel free to also top the doughnuts with some Light Faerie glitter. Enjoy immediately or store in a single layer in an airtight container in the fridge for up to 2 days.

     Funnydew Neggnog

     This Neggnog has a sweet and creamy custard flavour that is accentuated by the succulent sweetness of Funnydew Melon. The warm spices served on top also give the drink a spicy and perfumed flavour, which really gets Neopians into the holiday spirit.

     Number of Servings: 6 drinks

     Prep Time: 5 min

     Ingredients:

     4 Neggs

     3/4 cup granulated Cybunny sugar

     ½ tsp Haunted Woods dried nutmeg

     ¼ tsp Shenkuu ground cinnamon

     1 Funnydew Melon

     1 ½ cups Kau whole milk

     1 cup Kau heavy cream

     First, add the Neggs to a blender and blend on medium or low speed for 30 seconds. Then, add the Cybunny sugar and blend for another 20 seconds. After using a food processor to blend the Funnydew Melon, add the melon to the Negg and sugar mixture. Add the nutmeg, cinnamon, Kau milk and heavy cream and blend for around 10 to 15 seconds until the mixture is fully combined. Transfer the Neggnog to an airtight container and refrigerate for around a day to allow flavours to combine.

     The Neggnog may have settled in the refrigerator, so give it a good shake before serving. Serve with some additional grated nutmeg and an optional cinnamon stick on top. Feel free to also add a slice of Funnydew Melon on top to complete the drink.

     Closing Remarks

     We are very lucky that Kari the Negg Faerie has decided to share these recipes with us this year. Instead of just buying Negg desserts in the Fresh Foods and Bakery shops, pets can enjoy these delicious sweets at home too. Enjoy, and don’t forget to share with others!