fandomsecrets | [ SECRET POST #2423 ]

⌈ Secret Post #2423 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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[Amanda Palmer]

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[Breaking Bad]

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[Free]

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[Urdnot Wrex (Mass Effect)]

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[Star Trek: Deep Space Nine]

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[My Chemical Romance]

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[Prince Philip, Duke of Edinburgh]

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[Twin Peaks, Audrey Horne and Agent Dale Cooper]

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[Johnny Weir, American figure skater]

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[Star Trek: The Next Generation]

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[Arrested Development]

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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.

Flat | Top-Level Comments Only

I've never had a successful mug cake/cookie/brownie either. I do have a very successful recipe for a small amount of cookies though!

2 tbs butter
2 tbs dark brown sugar
1 tbs sugar
pinch kosher salt
1/4 tsp vanilla
1 egg yolk (do not use a whole egg!)
1/4 tsp baking powder
1/4 cup AP flour
3-4 heaping tbs chocolate chips

Melt/soften butter in a microwave safe bowl. Blend butter, sugars, salt, and vanilla. Add egg yolk, soda, flour and stir. Mix in chips.

Roll into 2 large or 3 small cookies (or one giant cookie, really), bake in 350º oven for ~8-10 minutes or until edges are golden brown. Baking time will vary depending on how big your cookies are, just keep an eye on 'em.

ayrt ooooo thanks for the suggestion, that sounds tasty! But I have a question: what is AP flour? And is it baking powder, or baking soda? :( *non-English anon here*

As I have it in my country, there's 000 flour (less quality, used for bread, pizza, etc) and 0000 flour ('finer' somehow, used for cakes and the likes). And baking powder. Or flour that already has baking powder in it.

Ack, it's baking soda. Stupid typing.

AP flour is All-Purpose/plain flour, so probably 000. I think 0000 is what English-speakers would call cake flour.

ayrt thanks for clarifying that for me! I'll try it as soon as I can get to my oven :D I think I've got baking soda and as for the kosher salt... is there any specific reason it's 'kosher' or it's just lumpy-er salt? I mean, does the flavour change or it's just because its grains are bigger? (does that even make sense? :/ )

Kosher salt is a larger, coarser grain. If you only have fine table salt, use a bit less of it. You will get a change in flavor because for example 1 teaspoon of table salt has more grains = more salty than the same measurement of a larger grained salt.

ayrt hmm we have an equivalent here. Just figuring what equals what can sometimes be confusing.

All-Purpose flour. Baking powder and baking soda are different things from each other and flour.

ayrt thanks! I know baking powder =/= baking soda but I still have to add AP flour to my vocabulary :) silly me keeps forgetting and then remembering I shold remember it when I encounter it on a recipe.

That's ok. I'm still struggling to add caster (castor?) sugar to my vocabulary.

OK now I'm genuinly intrigued. What the hell is castor sugar?! What sort of recipe requires that?

I see it in a lot of British baking recipes (rather, online videos of baking). From what I understand it's sugar that's ground finer than regular granulated sugar but not as fine as powdered/confectioner's sugar.

Caster/castor sugar is the same as superfine sugar. It's good because it dissolves well in cold liquid (thus very good for drinks). A castor is a kind of sieve- the grains are small enough to fit through it.

ayrt The more you know... o__o I just knew about regular sugar and confectionary sugar.

[ SECRET POST #2423 ]

Re: A cooking and baking thread!

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Re: A cooking and baking thread!