Recipes

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1. 

Servings:
6-8 people

Yield:
8 inch

Prep Time:
30 mins

Cook Time:
20 min

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Pumpkin Brownies

Weight	Ingredient	Product Code
136 gm	RedMan Plain Flour	1242
1 gm	RedMan Baking Powder	62606
25 gm	RedMan Cocoa Powder	66036
2 gm	Deltasal Fine Sea Salt	58413
160 gm	RedMan Dark Chocolate Couverture	9083
128 gm	RedMan Unsalted Butter	68328
150 gm	RedMan Fine Sugar	1416
168 gm	Pumpkin Puree
3 no.	RedMan Eggs	12088
1 tsp	RedMan Vanilla Extract	67721

Directions

1. In a large bowl, sift the plain flour, baking powder and cocoa powder together and add the salt.
2. Whisk the sugar, eggs, puree and vanilla together until smooth.
3. In a saucepan over the stove or in a bowl in a microwave, melt the chocolate and butter together.
4. Combine the warm chocolate mix into the pumpkin mix.
5. Whisk the dry ingredients into the batter then transfer into a 7 inch square baking tin lined with baking paper and bake for 20 to 25 minutes at 165 degree celsius.
6. Let the brownies cool completely on a wire rack before removing the baking paper and decorating.

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Ghost Marshmallows

Directions

1. Mix the gelatin powder and cold water, stirring well to combine and set aside.
2. Transfer the set gelatin in to a stand mixer mixing bowl.
3. Combine the sugar and water in a pot and cook on medium flame till 114 degree Celsius.
4. Pour the hot syrup into the gelatin mix and whisk on medium speed for about 2 minutes.
5. Increase to high speed and whisk till soft peaks form.
6. Transfer the marshmallow into a piping bag with a small plain round piping tip or a ziplock bag.
7. Immediately pipe the marshmallow ghosts onto the cooled brownie and let it dry for about 30 to 45 mintues before decorating with a bit of icing for its mouth and eyes.

Decorating Chocolate

Directions

1. Melt chocolate in microwave for 30 seconds , stir it until chocolate are completely melted
2. Transfer into a piping bag or ziplock bag. Cut with scissors a small hole to pipe the details on the cheesecake.