Nobody's ever had to go to the hospital after eating anything prepared by me!
Well, someone has, but that was more due to him being hit on the head by a golf ball as he walked out of the clubhouse than anything that I might have done in the kitchen. (Do you know this about me, that I used to work in a golf club kitchen? They taught me everything I know about cooking.)
Ah. Right... I can't argue with that. It must be said that nobody could provide a medical explanation for my subsequent illness then being caused by eating something bad, but I sort of hope that it was directly connected so that I don't ever have to go through it again.
1) There are not many recipes that I would have thought could be inverted (pineapple upside-down cake would be one), but I'd say this definitely qualifies!
Even though it looks like froth, it was actually cakish and solid (though I used too much syrup and most of the remains inside was sort of... gluish instead). The awful taste was a separate problem.
When I make it to America, I will teach you my fool-proof cookie recipe. It is amazing, and you can keep the dough in the fridge for about a week and have fresh, warm cookies at 5 minutes notice... Mmmmm. Far better than plastic-y microwave cakes!
I have absolutely no idea how you managed to get it to do that. Nothing like that has ever happened when I've used that recipe. You must really be cursed.
As I suggested above, I'm quite serious about blaming American flour... the self-raising variety is not common here, and you have to add baking powder and salt yourself. It's possible that, unused to such low quantities of flour, I might have overdone it a bit.
Okay, odd, I've re-made the recipe into ounces (which is typically used in professional baking) but I seem to see a standard recipe online which seems to duplicate what it should relate to.
Mix the flour, sugar, and cocoa in a microwave-safe mug. Add the egg and mix again. Finally, add the milk, oil, vanilla, and chocolate chips.
Microwave on High for 3 minutes. (I have 5 min written down here but people are saying 3min on a 1000-watt oven and 4min on a 700w oven. Maybe my microwave's REALLY old.) Let it cool for a couple of minutes (letting the popped-out cake theoretically return to the mug).
~~ I'd love to see the recipe that caused your mug-in-a-cake, btw. :)
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Well, someone has, but that was more due to him being hit on the head by a golf ball as he walked out of the clubhouse than anything that I might have done in the kitchen. (Do you know this about me, that I used to work in a golf club kitchen? They taught me everything I know about cooking.)
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2) I'm holding my tongue on #2. XD
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D.F.
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4 tablespoons flour (cake flour preferred, all-purpose is fine)
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
dash of vanilla extract
Mix the flour, sugar, and cocoa in a microwave-safe mug.
Add the egg and mix again.
Finally, add the milk, oil, vanilla, and chocolate chips.
Microwave on High for 3 minutes. (I have 5 min written down here but people are saying 3min on a 1000-watt oven and 4min on a 700w oven. Maybe my microwave's REALLY old.) Let it cool for a couple of minutes (letting the popped-out cake theoretically return to the mug).
~~
I'd love to see the recipe that caused your mug-in-a-cake, btw. :)