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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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Mini Croquembouche – Not for the Faint-Hearted
Baking Recipes By Amy @ cookbookmaniac

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…

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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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