Cookbookmaniac
  • Not a Scotch Finger Biscuit
    American Recipes
    Not a Scotch Finger Biscuit
    What's with the name? When I made these delicious biscuits I declared to Pizzaboy that they tasted like Scotch Finger biscuits. He shook his head in disagreement and said, "Its not a scotch finger." Both of us couldn't remember the last time we had eaten a scotch finger and made sure we bought a packet on our next trip to the supermarket. Well, it turned out not to be the same as a scotch finger. It was less crumbly, more wholesome and just as cheerful. The malted milk powder and cream cheese made it just that bit more special. It also tasted spectacular dipped in a cup of tea. Not a Scotch Finger Biscuit Adapted from Martha Stewart's Cookies 2 3/4 cups (315g) plain flour 3/4 cup malted milk powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (225g) unsalted butter, at room temperature 85g cream cheese, at room temperature 1 cup (225g) sugar 1 large egg, at room temperature 1 teaspoon vanilla extract 1/ Preheat oven to 150degrees (350F). 2/ Sift together the flour, malted milk powder, baking powder and salt 3/ With a stand mixer on medium speed, beat the butter and cream cheese together until creamy. Add the sugar at a steady stream. Add the egg and vanilla extract. Reduce the speed to low and add the flour mixture and beat together just enough to combine. 4/ Transfer dough to a pastry bag fitted with a star tip. Pipe 5-6cm (2.5 inches) strips onto baking sheets,…
  • Mini Croquembouche – Not for the Faint-Hearted
    Baking Recipes
    Mini Croquembouche – Not for the Faint-Hearted
    Inspiration taken from Delicious Magazine Dec/Jan Issue Recipe for Pate a Choux adapted from Secrets of Baking by Sherry Yard Recipe for Caramel Sugar from Delicious Magazine Dec/Jan Issue Pate a choux 1 cup of bread flour or plain flour 1 teaspoon sugar 1/4 teaspoon salt 1/2 cup water 1/2 cup of full-fat milk 85g unsalted butter 4 large eggs 1 large egg for egg wash Caramel Sugar 250g caster sugar 100ml water 2 tablespoons glucose syrup A tub of good-quality vanilla ice cream To make pate a choux 1/ Sift together the flour, sugar and salt in a large bowl. Set aside. 2/ Bring the water, milk and butter to a boil in a large saucepan over medium heat. At the boil, remove the pan from the heat and add the flour mixture all at once. Using a sturdy spoon, stir vigorously to combine. 3/ Return the mixture to medium heat and store constantly in figure eights. Cook for at least 4 minutes, or until the mixture has a smooth, mashed-potato-like appearance. This helps to brak down the starch and develop the gluten, Remove it from the heat. 4/ Transfer the hot mixture tot he bowl of a standing mixier fitted with a paddle attachment or use a hand mixer. Mix on low speed for 1 or 2 minutes. Add the eggs on at a time. Be sure to let the batter absorb each egg and scrape down the sides of the bowl with a rubber spatula before adding…
  • Chocolate Brownie Cake with Fresh Strawberry Whipped Cream – Chocolate Lovers United
    American Recipes
    Chocolate Brownie Cake with Fresh Strawberry Whipped Cream – Chocolate Lovers United
    Brownie recipe taken from allrecipes.com Fresh Strawberry Whipped Cream recipe is an original from cookbookmaniac.com Brownies are a blessing to the home baker. You get a superior product with a minimal amount of effort. Instead of dressing it up, it is best left the way it is. Therefore the cake is prepared and baked in almost no time, and your chocolate craving is satisfied sooner rather than later. There are so many varieties available. There are the gooey and fudgy kinds, or the chewy and cakey. Even ones filled with nuts, raisins or rum. I have tried many types (being a chocolate lover) and I have to admit I love them all. There is no mystical science to making brownies, the only rule that seems to pervade every recipe that I have come across is to take the brownies out of the oven when the aroma of it baking hits the air. This is because many of the compounds that give chocolate its flavour are highly volatile and easily lost. The brownies will continue to cook for a few minutes from residual heat, it is best to remove brownies from the oven as early as possible, generally when a toothpick test still shows a few moist crumbs. CHOCOLATE BROWNIE CAKE 2 cups caster sugar 1 cup unsalted butter, softened 2/3 cups cocoa powder 1 teaspoon vanilla extract 4 eggs 1 cup plain flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/ Take butter out of the fridge and allow it…