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Homemade XO Sauce
Asian Recipes By Amy @ cookbookmaniac

This sauce is considered the emperor of all sauces in Hong Kong. Many chefs create their own version and keep the recipe with absolute secrecy. Here is my homemade version that will set your tastebuds on fire. This sauce is nothing like the gooey sauces that you find in the supermarket aisle. It is full of flavour and fire. With just a couple of tablespoons it can transform your stir-fry vegetables from bland to WHAM! You can add some to your fried rice for something different or dip your dumplings into it for a special kick. You can even dollop a bit onto some fried eggs. It is also a fraction of the cost of the store bought variety that can vary in quality. continue reading for recipe

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Not a Scotch Finger Biscuit
American Recipes By Amy @ cookbookmaniac

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…

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Chocolate Brownie Cake with Fresh Strawberry Whipped Cream – Chocolate Lovers United
American Recipes By Amy @ cookbookmaniac

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…

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