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.)
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!
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.
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. :)
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
no subject
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.)
no subject
2) I'm holding my tongue on #2. XD
no subject
no subject
no subject
no subject
no subject
no subject
no subject
D.F.
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject
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. :)