Posted by Basanaki – - Ingredients:400g butter, softened 2 cups (400g) brown sugar 4 eggs 1 1/2 cups (225g) plain flour 1 cup (150g) self-raising flour 1 cup (95g) Cadbury Bournville cocoa 1/2 tsp bicarbonate of soda 1 cup (250ml) milk 2 teaspoons instant coffee powder 1/3 cup (80ml) boiling water Chocolate icing:250g butter, softened 3 cups (450g) icing sugar mixture 2/3 cup (70g) Cadbury Bournville cocoa 1/4 cup (60ml) milk Preparation method: Preheat oven to 180°C. Grease and line the base and sides of two 20cm round cake pans with baking paper.Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition
Posted by Basanaki – - Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy spiders make a creepy garnish.
Posted by Basanaki – - Use up leftover chocolate candies and candy bars from the kids” Halloween haul to create these crumbly shortbread bars.Makes 16 bars Ingredients: 1 cup (2 sticks) unsalted butter, room temperature3/4 cup packed light-brown sugar1 1/4 teaspoons coarse salt2 cups all-purpose flour, (spooned and leveled)1 cup semisweet chocolate chips2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces) Directions: 1) Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly).
Posted by Basanaki – - Photography by Prudence Miller Everyone loves a chocolate crackle, and on Halloween, if you conjure up these spiders, your kids will think you’re magic! To prep 0:30 mins - To cook 0:50 mins - Makes 12 Ingredients: 70g (2 cups) Rice Bubbles 120g (2/3 cup) icing sugar mixture 35g (1/2 cup) shredded coconut 1 tbs cocoa powder, sifted 140g copha 20g (1/4 cup) shredded coconut, extra 1 tbs icing sugar mixture, extra 1 tsp cocoa powder, extra 24 red jelly beans 190g (1 cup) dark chocolate melts (Nestle brand) Directions: 1) Combine the Rice Bubbles, icing sugar, coconut and cocoa in a large bowl. Place the copha in a small saucepan and stir over medium heat for 3 minutes or it melts.
Posted by Basanaki – - Photography by Amanda McLauchlan Boo! Halloween is here, so put on your scariest outfit and invite everyone around for these terrifying treats. Makes 24 Ingredients: 3 gold-strength gelatine leaves 300ml thickened cream 1/3 cup (75g) caster sugar 1 tsp vanilla extract 24 ready-made chocolate tart cases Cocoa powder, to dust Direction: 1) Soak gelatine leaves in a bowl of cold water for 5 minutes to soften.2) Meanwhile, combine cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point.3) Squeeze excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve