October 6, 2010

Old Cooking Adventures - Easter Friend Surprise!

As some of you may know I'm very enthusiastic about "Edible Holiday Gifts", i have only done a few but the process and the result is always really fun (and i usually get covered in chocolate, which is also a bit great).

For Easter this year i created "Easter Baskets" for my girlfriends Ron, Kate and Lex. I'm kicking myself now that i never took a picture of the final product (basket and all) so you will have to use your imagination.

Think pink, orange and yellow Easter egg baskets with those really long over the top handles filled with.................

Easter Ganache Slice!  from Taste.com (which is where i took the photo from)

24 pieces


  • 300ml thickened cream
  • 400g Nestle Plaistowe dark cooking chocolate, chopped
  • 150g Woolworths marshmallows
  • 150g Scotch Finger biscuits, broken into large chunks
  • 150g Violet Crumble, chopped
Easter ganache slice


  1. Line a 26cm x 16cm baking pan with non-stick baking paper, leaving 2 sides extended. Melt thickened cream and dark chocolate in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water). Stir until the mixture is melted and smooth.
  2. Carefully remove the bowl. Stir in marshmallows, Scotch Finger biscuits and Violet Crumble until well combined.
  3. Spread the mixture into the pan and place in the fridge for 4-5 hours or until set. Cut into squares to serve.

Easter Egg Slice

Makes 15

1 1/2 cups plain flour, sifted
1/3 cups caster sugar
80g butter, chopped
1 egg yolk
500g mini solid Easter eggs (i used caramel and plain chocolate)
1 cup shredded coconut
395g can sweetened condensed milk


  1. Preheat oven to 180 degrees C. Grease a 3cm deep, 16.5 x 26 cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang on all 4 sides.
  2. Combine flour, sugar and butter in a food processor. Process until mixture resembles breadcrumbs. Add egg yolk and 2 tablespoons of cold water. process until mixture almost comes together. Using clean hands, press mixture into base of pan. Bake for 15 minutes or until light golden. Set aside to cool.
  3. Unwrap Easter eggs. Place eggs over slice base to cover. Sprinkle with coconut. drizzle condensed milk over the slice. Bake for 28-30mins or until edges are deep golden and centre is firm to touch. Allow slice to cool completely in pan.
  4. Cut into pieces and serve
*no picture unfortunately.
Now, if you have any edible holiday ideas for me i would love to try it out. Christmas i will definitely try my Nan's Christmas Pudding recipe out (God help me), but I'm up for any kind holiday, if you can think of it, ill give it a crack.

Now come to think of it, i did see some fabulous plastic "Jack-o-Lantern" baskets in the $2 shop.......blood stained pumpkin pie anyone?

1 comment:

  1. The Halloween jack'o'lantern baskets were awesome Lisa, thank you! The Caramel popcorn was to die for, not to mention the pastries. I have been saving the choc-nut encrusted apple for a moment where I need serious chocolate comfort. In fact, I might just have it for dessert tonight! I can take a pic of the basket with the apple in it for you, because they are so cute. Lex xo