The Doom That Came to Cowtown

Some friends and I compete in an online trivia contest run by Sporcle. The last couple times we actually placed well enough to win money, but it was too much money to just recycle back into our entry fees. So, yay us, and this is a nice problem to have. One person suggested Belgian waffle mix (which we've all had before), and we opted for this.

The problem is that the minimum order is 10Kg. So I ended up with 2.5Kg of waffle mix. And I just don't go through this very quickly.

The end product is super sweet, and delicious. To the point were I decided on an experiment - can I treat this stuff like cake mix?

Step 1 was to find out what the ratios were, so I took a few pictures at the store:

Not just moist, but super-moist!

432 grams in the package. OK.

• 125ml water or milk (I used water)
• 125ml oil (I used butter, since all my canola was used to deep fry fish)
• three eggs.

I'm not restricted to the original recipe, I just have to stick to the ratios, so it's 40ml or water and butter, plus an egg, plus 145g of Belgian waffle mix.


Here's the mix.


Here's the ingredients.


Mixing, mixing, mixing.


You know what this calls for? My skull pan!


Had I thought about this for more than two seconds, it would have occurred to me that a 1/3 portion of cake mix wouldn't fit into a cake pan. D'oh!


And now, 2/3 more added.


Apparently, I should have greased the pan. D'oh-2.


All better.


Nothing like a good frosting!

And now that I've iced it, it looks like a horror that's begging to be put out of its misery. And it will be!


A nice slice of skull.

So what's the verdict? It's tasty, and tastes like a sweet white cake. Closer to "birthday cake" flavour than vanilla.

Was it worth it? Not sure. I generally don't make very often because the number of people in the house is always pretty small, so it means cake for days. From a financial standpoint, it's fine (the mix was free), but if I had to pay for it, I likely wouldn't do it because store-bought cake mix is both very good, and very cheap (it was $2/box when I was looking yesterday).

Anyway, I deem the cake a success. Skulls for all!

A bag of 18 of my world-famous chocolate chip cookies sold at auction tonight for $74 dollars.

Ingredients:

• 1 cup butter
  
• ½ cup granulated (white) sugar
  
• 1½ cup cups packed brown sugar
  
• 2 large eggs
  
• 2½ teaspoons vanilla extract
  
• 2½ cups all-purpose flour
  
• ¾ teaspoon salt
  
• 1 teaspoon Baking Powder
  
• 1 teaspoon Baking Soda
  
• 1½ package chocolate chips (225 g package)

Instructions:

1. Preheat oven to 350°F.
   
2. In a large mixing bowl, cream the butter, sugar, eggs and vanilla.
   
3. Sift together the flour, salt, baking powder and baking soda.
   
4. Combine the wet and dry ingredients.
   
5. Stir in the chocolate chips.
   
6. With your fingers, place golf-ball sized dough portions 2 inches apart on an ungreased cookie sheet.
   
7. Bake for 9 minutes, or until edges are light brown.

Makes 30 cookies

It’s very important that you not exceed the cooking time given above, even if the cookies appear to be under baked. When the cookies are removed from the oven, the sugar in them will stay hot and continue the cooking process. The finished product should be soft in the middle and crunchy around the edges.

Substituting ingredients (i.e. margarine for butter, or using artificial vanilla extract) will produce an inferior cookie.