Case (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
case) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomsecrets2013-02-12 06:38 pm
case) wrote in fandomsecrets2013-02-12 06:38 pm
[ SECRET POST #2233 ]
⌈ Secret Post #2233 ⌋
Warning: Some secrets are NOT worksafe and may contain SPOILERS.
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Notes:
Secrets Left to Post: 03 pages, 054 secrets from Secret Submission Post #319.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.
Re: Baking!
(Anonymous) 2013-02-13 02:44 am (UTC)(link)Preheat the oven to 350 degrees Fahrenheit.
2 cups peanut butter (the stuff that's just peanuts and salt, Trader Joe's carries one, so do health food shops). Basically, 1 16 oz. jar. I use smooth, but you could probably use the crunchy stuff if you like.
2 cups brown sugar.
2 eggs.
1 tbs. vanilla.
As many chocolate chips as you can cram in. I've managed 2 cups, but 1 cup is fine, or you can leave them out.
Mix everything together in a bowl. It will be easier if you just use your clean hands. Make the resultant goop into 16 balls. Put them on cookie sheets and flatten each ball with a fork or your hands. Put them in the oven for 8 minutes or so. They will be squishy and not look done when they come out. Let them cool off a bit so they can firm up. These are good with milk, if you drink milk.
For something a little more advanced--I think I posted this here once before, but:
A cinnabon clone recipe. The original calls for margarine, which I think is the devil, so I use butter. Sorry about the obnoxious metric measurements if that's what you're used to.
rolls:
1 1/4 oz./7.08 g package dry yeast
1 cup/ 236.59 ml warm milk
1/2 cup/118.29 ml granulated sugar
1/3 cup/ 78.07 ml butter
1 teaspoon/4.92 ml salt
2 eggs
4 cups/946.36 ml flour
filling:
1 cup/236.59 ml packed brown sugar
2 1/2 tablespoons/36.97 ml cinnamon
1/3 cup/78.07 ml butter, softened
icing:
8 tablespoons/118.32 ml butter
1 1/2 cups/ 354.88 ml powdered sugar
1/4 cup/ 59.14 ml cream cheese
1/2 teaspoon/2.46 ml vanilla extract
1/8 teaspoon/0.59 ml salt
1. Dissolve yeast in the warm milk in a large bowl.
2. Add sugar, butter, salt, eggs, and flour, mix well.
3. Knead the dough until it comes together into a ball.
4. Put in a greased bowl and let rise in a warm place about 1 hour or until dough has doubled in size.
5. Roll the dough out on a floured surface until it is about 21 inches long by 16 inches wide and about 1/4 inch thick.
6. Preheat the oven to 400 degrees F.
7. For filling, combine the brown sugar and cinnamon. Spread softened butter over the surface of the dough and sprinkle cinnamon sugar over the surface.
8. Working from a long edge, roll the dough into a cylinder.
9. Cut the cylinder into 1 3/4 inch slices and lay on their sides in a lightly greased baking pan. Let rise about 30 minutes.
10. Bake for 10 minutes or until light golden brown.
11. For icing, combine icing ingredients and beat with an electric mixer until fluffy. Spread warm rolls with icing and prepare to gain a few pounds/kilos.
Re: Baking!