Sammy 2025/08/05(Tue)12:18 No. 1112301 ID: 0d424a
File 175442151250.jpg - (248.22KB , 1008x756 , BakingQuest14.jpg )

>>1112291
Hey, thanks. I really appreciate the sentiment.

And you're right! I almost forgot to try this with ice cream. The sauce and chips have now found their true calling.

I'm definitely feeling a little sugar sick from eating all this. Good thing it's almost done. Afterwards I'll probably rest for a little while. Fucking up these rice krispies sure was exhausting!

I mean, don't have to eat them all at once. At least they taste okay. first mostly success!

Sammy 2025/08/07(Thu)02:23 No. 1112408 ID: 0d424a
File 175455859706.jpg - (151.04KB , 756x756 , BakingQuest15.jpg )

>>1112353
Believe me, there's still plenty more resting in some tupperware! Though, in hindsight, I didn't have to break off such a large piece. I just sort of grabbed the first handhold I could find, and it ended up being about 1/8th of the total mass.

No matter! I finally finished that last bite. My plate is clean once more. Phew! It'll be nice to rest a little, now that that whole mess is sorted...

Sammy 2025/08/07(Thu)02:25 No. 1112409 ID: 0d424a
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Alright that's enough loafing around. Back to business.

I'm going to streamline this next bakeable just a tad. After some much-needed inventory-taking, I've discovered our pantry cupboards (and freezers) hold yet more bounties. We have COOKIE BAGS, and BROWNIE MIX.

Both are disgustingly easy to bake, being largely premade, but an easy win sounds really good right about now. These can't possibly backfire like the rice krispies. And, if nothing else, the kitchen stores could stand to contain something a little easier for my grandma to snack on. Once she's got a healthy supply of more soft/edible treats, I'll feel better about doing more baking experiments.

So, two questions: Should I bake cookies, or brownies? And, in particular, which bag or box should I use?

(Cookie options are: Sugar cookies or Oatmeal Raisin cookies. Brownie options are Ultra Moist Fudge brownies, Chocolate Fudge brownies, Milk Chocolate brownies, or Dark Chocolate brownies.)

>>1112409
Cookies, oatmeal raisin, put the M&Ms in it.

brownies, milk chocolate.
but put m&ms in

>>1112419
>>1112420
Like a reverse soloman, i suggest putting these two babies together.
Mix up brownie batter nice and thick.
Pour half into prepped baking tray.
Nestle the cookies in the batter gently and spaced out.
Pour the rest of the batter over the safely nestled cookies.
Bake that up.
You just made a tray of brookies.
Or crownies.
You pick the name cause youre the culinary frankenstien to this monster.

>>1112429
ooh that's right cookie/brownies are a thing. A very tasty thing. and you can throw the m&ms in there too.

Sammy 2025/08/08(Fri)21:47 No. 1112471 ID: 0d424a
File 175471486507.jpg - (309.46KB , 1008x756 , BakingQuest17.jpg )

>>1112419
>>1112420
>>1112429
>>1112434
Okay, I guess we can do a bakesperiment anyway. How can I say no to this kind of good ol' fashioned collaboration between strangers? And the end result will probably be decently soft and chewy.

It also seems we have exactly one vote each for a cookie and brownie type, and everyone is dead set on the m&ms again. Works for me!

After doing some research, it seems several variations of the combination cookie/brownie exist, mainly via combining cookie dough with brownie batter into either one big bar, or half-and-half cookies. They also seem to be predominantly called brookies. Since these will be fully-formed cookies being slotted in the middle of brownie batter, I'm calling them crownies. May god have mercy on my soul.

First order of business: comparing the baking times and temperatures. At a glance: not very compatible! They ask for different temperatures (though not hugely different), and the frozen cookies only need 12 minutes, while the brownies need about 30. The cookie bag pleads with me not to over-bake them, and I'm inclined to listen. So here's my thinking:

On the assumption that the brownies need a longer time because they are both baked as one contiguous mass and use a slightly lower temperature, the cookies should survive just fine if they're tucked away under their brownie blanket. BUT: I'm going to thaw them first. I have no idea how catastrophic the repercussions could be if I put frozen cookie dough in lukewarm brownie batter, and I don't intend to find out. Especially when the center of something is usually the hardest part to cook!

Sammy 2025/08/08(Fri)21:48 No. 1112472 ID: 0d424a
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There. All neatly set out on some parchment paper in perfect little rows and columns. Now, while these brave soldiers thaw, it's time to prepare the brownie mix.

Sammy 2025/08/08(Fri)21:48 No. 1112473 ID: 0d424a
File 175471489924.jpg - (295.21KB , 756x1008 , BakingQuest19.jpg )

But wait!!! I've been here before. The family needs feeding, and cooking while baking is still too unpredictable for my novice understanding of heatology. I'm not making that mistake again! So before starting any baking proper, I'm just going to get today's dinner out of the way altogether. Today's it's a Hamburger Helper Skillet Meal. Very tasty and extremely legally distinct.

It's too bad this isn't a video, so there are no timestamps I can give you to skip this part if you love baking but hate cooking. Suffer, I guess.

Sammy 2025/08/08(Fri)21:48 No. 1112474 ID: 0d424a
File 175471492510.jpg - (326.58KB , 1008x756 , BakingQuest20.jpg )

Anyway, nothing overly complex here. Brown the meat, drain the fat, add the liquids and meal packets, boil, simmer, sprinkle in shredded cheese, and voila! Reasonably rapid food for a reasonably sized family.

Not depicted: optional pickle slice garnish, for transforming this plain ground beef meal into a zesty hamburger feast.

Sammy 2025/08/08(Fri)21:49 No. 1112475 ID: 0d424a
File 175471495198.jpg - (216.45KB , 1008x756 , BakingQuest21.jpg )

Back on track with the baking racket.

For reasons beyond my mortal comprehension, only one of the two eggs remained intact while I stirred everything up. Possibly I showed it too much subconscious mercy, or possibly it exhibited psychic powers just strong enough to sway my stirring arm past it every time, never once puncturing it. At least not before taking this picture.

I made sure to very deliberately strike it down off-screen. It was too powerful to live.

I just hope this wasn't some kind of terrible omen that I'm too busy to understand.

Sammy 2025/08/08(Fri)21:49 No. 1112476 ID: 0d424a
File 175471496889.jpg - (225.58KB , 1008x756 , BakingQuest22.jpg )

I ran into a bit of a predicament once I actually started placing cookies into the brownie pan. It occurred to me literally only midway through placing them that the number of cookies I had set out to thaw might be a tad too much to dump into this amount of brownie batter. (You can actually see a few incriminating marks of cookies scooted around, to accommodate gaps where cookies were shuffled/removed.)

Normally I would be gung ho about fucking around and finding out -- but so fresh after the recent disaster? When I heard the devil on my shoulder whispering to me that I should dump all the cookies in, I knew I had to swat him like the annoying mosquito he is. Not today, impulsive thoughts!

Admittedly, I might have been able to squeeze a couple more in without any issues, but I erred on the side of caution. Especially since we still have a lot of brownie mix to go through, and two boxes to a flavor for half of them. We can fuck around more later.

Sammy 2025/08/08(Fri)21:49 No. 1112477 ID: 0d424a
File 175471497953.jpg - (195.14KB , 756x1008 , BakingQuest23.jpg )

I think this image is genuinely beautiful. Probably doesn't display enough critical tenets of photography, but I don't give a shit about that. I just think these cookies are as thoroughly tucked as they could be, given the tools available. They're so young, and already I'm deeply proud of them. I can't wait to see what they grow up to be...!

Sammy 2025/08/08(Fri)21:49 No. 1112478 ID: 0d424a
File 175471498908.jpg - (300.42KB , 756x1008 , BakingQuest24.jpg )

Lucky for you, you don't have to wait. Here they are, in all their golden brown glory. Well, just brown glory, really. But a nice, rich, chocolatey brown.

I was, admittedly, of two minds about the contents of this pan when I first pulled it out of the oven. Part of me saw a layer of cookies frozen in brownie-carbonite. An utterly reactionary thought. Perish it!

The rest of me saw it for what it was: a beautiful communion of souls; a previously untold co-mingling which would surely end any cookie-brownie war, if presented with sufficient aplomb. (And maybe tact, depending on how carnal a pleasure these crownies might be.)

Something about the hint of cookie appearance is really satisfying to me. I don't think this could have turned out any better!

...Well, other than one minor detail...

Sammy 2025/08/08(Fri)21:50 No. 1112479 ID: 0d424a
File 175471501041.jpg - (208.88KB , 1008x756 , BakingQuest25.jpg )

The more astute among you, if you have been paying attention, have probably already noticed something amiss. A slight oversight, if you will. Or even a completely forgivable and tragic mistake that anyone could have made, were they in my position. Tomato, tomato.

But I am nothing if not unflinchingly honest and self-critical. The truth is, as you can plainly see...

I forgot the goddamned m&ms.

Sammy 2025/08/08(Fri)21:50 No. 1112480 ID: 0d424a
File 175471502543.jpg - (297.22KB , 1008x756 , BakingQuest26.jpg )

There was a lot on my mind! The excess of thawed cookies, for instance, which needed prompt refreezing regardless of whether I opted to bake them today (more on that later). It was kind of a pain in the ass to pick up the parchment paper they were on and move them without dropping any! I ended up removing the cookies on the edges, moving the central cookies on their respective sheets, and then replacing their melty brethren.

This was also made more difficult by the fact that the springs in the freezer lid are well on their way out, and no longer hold the lid up.

Add in the fact that I also had to rearrange the contents of the freezer just so we would have some nice flat surfaces to refreeze cookies on, all while balancing the lid on my head, and... well, I got a bit scatter-brained! Sue me. You weren't there. You don't know what it was like. I don't even know how many m&ms would have been appropriate to add, anyway. Nobody gave me a measurement or a ratio to keep in mind. If you think about it, I'm the real victim here.

Sammy 2025/08/08(Fri)21:50 No. 1112481 ID: 0d424a
File 175471504758.jpg - (223.07KB , 1008x756 , BakingQuest27.jpg )

Anyway enough whinging. The point is: I got a little distracted. I did end up baking all of the remaining raisin oatmeal cookies, because the oven was already hot, and they were already all removed from the bag, and in the moment it just seemed easier to bake them than put them back. I also thought maybe I could make up for the m&m thing by polishing off this bag of cookies.

But then it became kind of a "give a mouse a cookie" thing, because the bag made 3 full sheets of 15 cookies with 5 leftover. And 5 seemed like kind of a pathetic amount to put in the oven all by themselves!

So, naturally, I baked the entire bag of sugar cookies too. I think the fruits of my labor speak for themselves. Goddamn if this image doesn't cause some salivation.

And goddamn do my feet hurt from standing in the kitchen all day. I was cooking and baking for four straight hours -- including preparation and a near-constant washing up. If you are unimpressed by my herculean feats of baking, still intent on getting your pound of flesh for the m&m blunder, then you can at least take some solace in the fact that my tootsies are very sore and it's kinda hard to stand up now. You sadistic fuck.

Sammy 2025/08/08(Fri)21:51 No. 1112482 ID: 0d424a
File 175471507759.jpg - (252.29KB , 1008x756 , BakingQuest28.jpg )

Holy shit did I take a lot of pictures -- and I didn't even use all of them!

Thus concludes today's tale. A truly monstrous amount of baking, partially done to make up for a truly minor and forgettable error. Honestly, I can't even remember what it was. Look, see? I have some perfectly good m&ms mixed into this pile of brownie scrapings and crumbs, as taken from the pan after all the brownie slices were removed. I resent any implication that the m&m candies were added after the fact. I don't deny it, but I resent it.

Mukbang 2, Electric Boogaloo! Complain about the m&ms, or say literally anything else!

(Sidenote: time isn't real, but I continuously feel myself adjusting to it. Depending on the level of activity, this mukbang will probably have fewer "eating updates," in exchange for just responding to everything all at once after the weekend. Be told.)

>>1112482
>forgot m&ms
It's ok. I forgive you.

Hey your writing is pretty good. Have you done a quest here before?

Oh!
Damned fine work.
Crownie cookie medley with a side of m&m-browniescraping fusion and a glass of fresh cow juice.
Exquisite.

Mmmm scraps

Those all look ver good

Sammy 2025/08/11(Mon)04:40 No. 1112563 ID: 0d424a
File 175491245427.jpg - (103.54KB , 655x655 , BakingQuest29.jpg )

>>1112486
Thanks! And nope; I'm a quest virgin, if you can believe it. (Or was, right up until this quest.) In fairness, I have cut my teeth writing stories elsewhere, but I'm glad you enjoy my writing enough to wonder! Means my childhood spent reading dictionaries and googling word definitions was worth it.

>>1112491
>>1112522
Glad ya like it! I sure liked eating it. I was a little worried I had left everything cooling for too long and gotten it all stale, but even after taking the time to post the update before eating anything, they were still plenty soft -- even the pile of crumbs. That's how you know we've got quality baked goods on our hands.

Though, now that I think about it... it's been fairly humid for a while. According to our humidity monitor, it's 50% humid indoors. Is that high? Could that keep baked goods moist? It's hard to know for sure... I could leave some out overnight to test it, but I don't really care that much. I guess I'll never know!

Segue into recent news: My hungry hungry father, bless him, already managed to eat all the rice krispie tricks. Notably, he did this without indulging in the open container of chocolate sauce in the fridge. I'm not sure what form of insanity possessed him to do this, but it did leave me with about 4 ounces of chocolate sauce to use up. Given that I've thought for a while that homemade chocolate-dipped strawberries sounds really good, and given that I'm apparently doing this "amateur photography" thing now, I -- naturally -- got high and poured the sauce over some potato chips instead, which sounded better to me at the time. (In fairness: I sincerely enjoy fries dipped in a milkshake. Salty and sweet are a great combo, and if you think otherwise, you're lying.)

The worst part about this is that when I first pulled the chocolate sauce out of the fridge, I noticed it had entirely solidified (at least on the surface), and given that it had apparently over-reduced when I first made it, I thought to pour a little water in to help it thin up a bit. But I must have been high or something, because what I thought was a tiny splash instead made the chocolate more runny than water. Straight up non-Newtonian fluid. Which, with a name and credentials like that, you'd think would have been worth photographing; but no, it really wasn't. It just looked like soggy chips, on account of being soggy chips. (Sidenote: still riding the end of that high as I write this. If you spot any typos: no you didn't.)

In brief, the chocolate sauce has been slain, and it didn't even die in a photogenic way. I can make more, of course, but right now I no longer have any on standby. For those keeping track of that kind of thing.

And that might be relevant, because now that the rice krispies have all been introduced to my father's stomach, we have a completely empty container to fill with unhinged, experimental baked goods. Experimental baked goods that YOU could be responsible for!

I'll just throw this out there: I think the most obvious things I can use all those mix-ins for are cookies and brownies, and I'll happily bake either! But I'll just as gladly bake cakes, muffins, or even the exotic donut! If you suggest something difficult like "croissants" I'll almost certainly fumble it, but goddammit I'll try my best. You have my word on that.

Enough ado. Time to pop the question:

What should I bake next?

Nalthar 2025/08/11(Mon)15:08 No. 1112576 ID: fd169b
File 175495010640.jpg - (1.87MB , 1552x2020 , 20250811_154839.jpg )

I was trying to think what you could do with the brown sugar, and I remembered an old recipe for Shoo Fly Cupcakes. Its like the pie, but in cupcake form.

It uses 1 1/2 cups brown sugar so that should use it all up.

>>1112576
Hmm, I think the reese's pieces would work as a mix-in here.

Both sterling ideas.
We havent tapped anything nut based for a creation so fat.

Sammy 2025/08/11(Mon)21:49 No. 1112594 ID: 0d424a
File 175497417660.jpg - (146.67KB , 756x800 , BakingQuest30.jpg )

>>1112576
Oh hell yes. A hand written recipe, and it's a variation on something so old I forgot it existed! Sign me up.

I'm awful with reading cursive, but if I'm not mistaken, that's 1 1/2 cups of brown sugar on the left, and another 1 cup brown sugar on the right. So 2 1/2 cups total, yeah?

I should be able to handle it regardless; after spending an enjoyable half-hour declumping and measuring the brown sugar, it seems I have about 6 1/2 cups to work with.

>>1112577
>>1112578
I don't have enough of a palate to know what would make for a good mix-in here, let alone how much to add. So sure! We seem to have one vote (and a "sterling") for reese's pieces, and a general observation for nuts. Barring any further developments, I guess that's a win for reese's?

Any further thoughts on what to add? If not, I'll just default to one cup of reese's pieces.

mmm, pieces should go well yes

Oh, you want more? How about some toffee bits. Just a little.

Toffee is a good call.

Sammy 2025/08/14(Thu)02:19 No. 1112685 ID: 0d424a
File 175516314073.jpg - (192.98KB , 1008x700 , BakingQuest31.jpg )

>>1112618
>>1112621
>>1112635
Alright, looks like we're locking in reese's pieces plus bonus toffee. To be honest I was hoping for an amount to be specified, but I didn't really clarify that at all, so that's on me. Anyway, no one's argued with 1 cup, so I guess we'll do a half-and-half cup of reese's pieces and toffee. Or, owing to the "just a little," maybe 75% reese's 25% toffee? I'll feel it out.

I've also taken this opportunity to see if the things I think are toffee match up with the explicitly labeled bag of Heath toffee bits. After a quick taste test (and a corrupted/missing photo, apparently -- haunted toffee?) it seems the Heath toffee bits are virtually identical to the bits in the ziploc, except the ziploc bits are softer. I don't know whether toffee gets softer or harder over time, and since the Heath bag has "2022" printed on it and the ziploc is dateless, and also since I can't be bothered to search online or buy a fresh bag to compare, I may never know.

Just another of life's great mysteries.

Anyway let's get into it. Everyone ate leftovers today, so no cooking intermission this time; we can just get straight into... Nope, wait a second! I forgot to check if we have cupcake liners. I'm pretty sure we do, but I definitely shouldn't go any farther without finding them first.

Sammy 2025/08/14(Thu)02:19 No. 1112686 ID: 0d424a
File 175516316299.jpg - (829.83KB , 1400x1400 , BakingQuest32.jpg )

Hey, here's a fun minigame: see if you can spot the cupcake liners! It'll be just like the I Spy books, except there's only one thing to find and there isn't really a theme or any artistic composition. Just four drawers of kitchen miscellanea.

Personally, I spent entirely too much time rifling through different drawers in the kitchen trying to find them (far more drawers than depicted here), but you might have better luck. Don't be fooled! There are two boxes of mini-cupcake liners which are completely useless for our purposes today, but which I have mentally set aside for later (and, critically, not physically set aside in any way).

I'll give you a moment to complete your search.

...

Did you spot them? If you did: I'm proud of you! Your eagle eyes will doubtless come in handy later on -- maybe even soon!

If you didn't... I'm not mad. I'm not even disappointed. I would be genuinely surprised if anyone actually cared enough to look for more than five seconds. This minigame is a little silly and pointless! But for completeness's sake, I'll whisper the answer: Allllll the way in the bottom left corner of the bottom left drawer, heavily obscured by a red spatula thing. Tricky!

Sammy 2025/08/14(Thu)02:20 No. 1112687 ID: 0d424a
File 175516321290.jpg - (94.02KB , 756x756 , BakingQuest33.jpg )

Now, I hate to cast aspersions... but I think I know what some of you are really here for. These baking stills I've been churning out just don't do it for everyone; some of you doubtless prefer the more intimate, behind the scenes action.

It's okay. There's no need to be ashamed. I've been kind of stringing you along in any case. I can only hope that you don't think any less of me; either for finally showing off the goods, or for having taken this long to flaunt them.

Well, the wait is over. Here you go~

And yes, you're seeing that right. Pure. Unblemished. Perfectly smooth.

It doesn't get any better than this.

Sammy 2025/08/14(Thu)02:20 No. 1112688 ID: 0d424a
File 175516323642.jpg - (132.09KB , 1008x756 , BakingQuest34.jpg )

And for those with, shall we say... darker tastes... I've got you covered. ;)

Admittedly, I didn't do the best job getting this shot properly in focus... but plenty of people prefer watching amateurs over professionals, and being a humble amateur myself, who am I to deny them their satisfaction?

Sammy 2025/08/14(Thu)02:21 No. 1112689 ID: 0d424a
File 175516326234.jpg - (219.69KB , 1008x756 , BakingQuest35.jpg )

Enough foreplay. It's time to really get in there.

The recipe said "use hands," so I'm about to go full adventure game and

>use HAND on BOWL

(Hand, singular, because I'm not playing butterphone today.)

For some reason several of the progress shots didn't save properly here, either -- including the bowl after it was fully mixed, which is a little unfortunate. The toffee may have cursed my phone. Or maybe this phone is just kind of an ancient, busted piece of shit. Whatever. At least it saved this one, taken just after showing the butter I mean business. And holding my hand up so it made a shadow, because while my hand is still quite camera shy, I felt it was important to showcase an absence of spoons or other mixing devices/utensils.

I had to really work to get the flour out from under my nails after this! But it was worth it, I think. It was genuinely a fun novelty, squishing all the ingredients together by hand. It might have been even more fun with both hands, but sometimes you have to show a little restraint.

Baking Protip! don't count the fingers.

Sammy 2025/08/14(Thu)02:21 No. 1112690 ID: 0d424a
File 175516329839.jpg - (200.84KB , 1008x756 , BakingQuest36.jpg )

Skipping ahead a little, after handling the boiling and beating, I set out 18 cupcake liners in some muffin pans. (Technically I guess they're cupcake pans, and/or both, but I've only ever heard them called muffin pans. Maybe it's a regional thing.)

Eagle-eyed champions who won the cupcake liner challenge may have noted that this recipe said it makes 20, not 18, but I've yet to meet a recipe that lives up to its final yield estimate. And I was right! Despite using fewer liners, it was still too many!

Or, possibly, I was closer to 3/4 than 2/3 per cup when pouring. But that's defeatist. I think I did an excellent job pouring, and even scraping and spooning from the bottom and sides of the bowl. Readers craving additional interactivity are welcome to take this moment to say "good job" out loud to their screens, as many times as you feel I have earned.

Hm? What's that? The eagle-eyed viewers have something else to say? I can't possibly imagine what. Hm? A sense of deja vu, they say? Hmm... you know, now that you mention it...

Sammy 2025/08/14(Thu)02:22 No. 1112691 ID: 0d424a
File 175516336997.jpg - (217.33KB , 1008x756 , BakingQuest37.jpg )

...I think you need to get your eyes checked!!!

Okay, not really, your eyes are probably fine; but if you were expecting to get a slam dunk on me a second time after the m&m fiasco, then, I think you can consider, yourself to be, thoroughly, dunked on!!!

(ignore the premature sprinkles of crumbs in two cups they are not an admission of guilt or wrongdoing)

I opted to go thirdsies: six plain cupcakes, six reese's pieces cupcakes, and six five toffee cupcakes. For anyone wondering why I did not make the five cupcakes plain instead: [The author has declined to comment.]

Sammy 2025/08/14(Thu)02:23 No. 1112692 ID: 0d424a
File 175516340665.jpg - (241.46KB , 1008x756 , BakingQuest38.jpg )

There's those beautiful crumbs. If you were wondering what the bowl looked like post-butter mashing, now you have a good idea. These crumbs clump excellently and, though a tad on the mild side, are enjoyably sweet by themselves.

One cup was certainly plenty to cover all the cupcakes. Simply beautiful.

Sammy 2025/08/14(Thu)02:23 No. 1112693 ID: 0d424a
File 175516343023.jpg - (125.74KB , 877x356 , BakingQuest39.jpg )

Ohhh yeah. HERE'S the money shot. I couldn't have asked for better lighting, or cupcake tops that look a more pleasant golden brown. And the way they broke apart as the cupcakes expanded? Chef's kiss. (My kiss.)

Almost makes you forget I don't know literally any principles of photography. Except for the "rule of thirds," but I don't actually know the rule; just its name. I also treasure my ignorance in this matter.

Sammy 2025/08/14(Thu)02:24 No. 1112694 ID: 0d424a
File 175516345175.jpg - (273.20KB , 1008x756 , BakingQuest40.jpg )

Here they are with less dramatic lighting. Still look fucking scrum-diddly-umptious, if I may be so bold.

Sammy 2025/08/14(Thu)02:24 No. 1112695 ID: 0d424a
File 175516347684.jpg - (123.30KB , 800x500 , BakingQuest41.jpg )

Boom. Plated, presented, prepared for liftoff. Destination: Tummy City.

I don't know why I said that.

Mukbang 3! Nobody thought I would get this far, least of all myself, but I did anyway.

Once again I am going to change things up a little, because constancy is the bedfellow of complacency, which is the enemy of progress. Probably.

I'm just gonna start by tasting/describing the food. This seems like a better idea than waiting until later to taste/describe it, when it will be less fresh on my mind and/or taste buds.

Sammy 2025/08/14(Thu)02:25 No. 1112696 ID: 0d424a
File 175516351536.jpg - (251.09KB , 1008x756 , BakingQuest42.jpg )

MUNCHIE MUSINGS:

I started with the plain one, and immediately put it down so I could type the following: Oh fuck yes this is delightfully chewy and moist. Something about the taste and texture reminds me of pumpkin bread. I could easily see myself making these again; definitely one of the better (and easier!) handwritten recipes I've tried.

The reese's pieces version leaves me feeling a little conflicted, for reasons that are entirely personal. Unless most people have tried to make peanut butter bread in a little microwaveable dish meant exclusively for instant ramen, which ended up terribly underdone and which, owing to one's commitment to not throwing food out, led to painstakingly eating greasy half-baked peanut buttery dough bit by bit while constantly chasing it with water in a desperate bid not to throw up. But I have reason to believe almost no one else has done this. Baking Protip! don't do this.

Anyway, the taste/texture combo is hauntingly familiar, but otherwise not bad.

As for the toffee... It's okay, but I may not have used enough. Also, I think they're old. Now that they're in this cupcake, they taste old. On the flip side, these cupcakes seem to be just plain enough that additional flavors come through pretty easily. Handy for mix-ins! Also...

I'm starting to think some of these may be slightly underdone. This one, the one the right, tastes a bit raw. In my defense: the recipe did say they burn easily! The lowest baking time was circled and everything! I also got clean toothpicks out of each cupcake I tried, so no one can say I didn't use my best judgement.

But maybe some of these liners were a little too full after all. I may try nuking this one to see if it won't taste better afterward.

UPDATE: I don't think that baked it any further, but it definitely tastes better warm. I did accidentally put it in for 90 seconds instead of 60, but nothing exploded, so I think I can safely endorse microwaving every baked good for any length of time, especially those lengths that are 50% longer than intended.

Anyway, another rousing success! I think the crownies might have been a bit tastier, but since those were from a box mix(/freezer bag), I'm happy to say these shoo-fly cupcakes are better overall. Certainly a more worthy success. It feels good to bake something that isn't so heavily premade.

Anyway, you know the drill. Yap at me and I'll get back to you in a few days.

>>1112696
Nicely done.
You know, i reckon those would have paired nicely with warm custard.
A wee bit of stem ginger in the plain ones and...
Ah, thats beyond the remit of this exercise.
What say we find something to do with the almonds, coconut and dates?
Some kind of scone?

>>1112689
Looks like five fingers to me. Shadows can be weird with multiple light sources.

>>1112696
What's your favorite quest?

What was your grandpa like?

I'm glad they turned out well. Only made that recipe once myself, and it was years ago.

Sammy 2025/08/15(Fri)06:26 No. 1112774 ID: 0d424a
File 175526437089.jpg - (210.33KB , 756x1008 , BakingQuest43.jpg )

>>1112702
Sounds good to me, boss. Always wanted to try my hand at a scone. Just give me a recipe or a configuration of mix-ins to use, and I'll be off like a shot.

>>1112704
Probably Slime Quest! The one by Sofia. I'm kind of a sucker for bright colors and soft/cartoony drawings. I'm also pretty interested in the more recent SUITS; love me some weird shenanigans, especially as portrayed by a talented artist.

>>1112705
That's... kind of a difficult question to answer. Not emotionally; I just didn't get a lot of chances to really sit down and talk with him. He was a man of few words the entire time I knew him, and spent much of his time sitting on the couch with a beer and a western, or sitting outside with the wind chimes. He was already hard of hearing (and ditto for breathing) when I first met him, and never seemed particularly interested in talking about himself. I probably don't know even a tenth of the things there were to know about him.

But I know he liked to make use of his hands: he frequently cooked and baked, regularly filled the bird and squirrel feeders (which he made himself), and when we were all much younger, he and my father built the entire second story to our family home, bit by bit. When his hands were too unsteady to safely use his tools anymore, he started making model kits and 3D jigsaws. And almost every day, especially in the months before the end, I could hear him clacking on an honest-to-god typewriter. Anything he couldn't say with his mouth, he said with those hands.

He was kind, too, come to think about it. Not the patient type of kind; he was known to shout and argue, often flaunting either a bad memory, willful stubbornness, or both. But kind. Beyond the family meals and baked goods, he regularly gave me a minimum of $50 for my birthday, and wasn't shy about letting me use his gas card. When I had my wisdom teeth removed while visiting one summer, he practically filled an entire freezer with ice cream for me. And that drawer with all the candy? He kept that stocked at all times, (usually with more modern candy,) and not just for grandkids: he regularly allowed the neighborhood children to come over and rummage in it, as often as their parents would allow. A real year-round one-man Halloween. It always seemed to make his day, too! Seeing happy kids was one of the only things that would actually make him to smile.

Judging by the sheer number of bottles he had -- pills, supplements, and herbal medicines galore -- which still occupy various cabinets by the hundreds, it took a lot for him to finally give up the ghost. But once he was in and out of the emergency room every other day, and then spending more time at the hospital than at home, I think everyone knew it was only a matter of time.

And now, a few months later, here we are. Still picking up the pieces.

Thanks for sharing about your grandpa. Nice feller by the sound of it.

Scones?
Er.
Ok.
Self raising flour.
Butter.
About a ratio of... uh.
25g butter to every 200g of flour.
Work the butter into the flour so it ends up looking like crumbs.
Then figure youd throw the coconut in then too and the almonds and dates.
Cant remember if you add an egg and milk or not.
I know you have to kneed it a bit afterwards but not too heavily cause that makes the scones stodgey.
Then glaze the top with a little bit of egg to give it that golden cover.
Temperature? Shit. 220?
Cool on a tray.
Cut in half. Butter the halves. Eat.
Hopefully survive.

Honestly, id check a more detailed recipe than my 30 years out of date home ec class memories.

carrying on his legacy through these baked goods