I think it’s impossible to get the texture right. You put an entire egg in, it’s rubbery af. You don’t put egg in at all, it’s not spongy enough.
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Solution must mean HALF an egg.
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There are some better mug cakes that use only a yolk or white. They’re still a bit off but they’re better.
I’ve actually long wondered if flax egg replacer would be the ideal way to get the right texture in a mug cake. Easy to get exact amounts and since the cakes are so small flax would still work well.
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I’ve heard that chia seeds (gelled) work well as an egg replacement to, but this is not something I have experience with!
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This is true, but I have discovered I can live with rubbery. May experiment once we run out of fresh eggs and I take one of the cartons of liquid egg whites out of the freezer, though. It would be easy to measure a smaller amount from that.
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My little dude must have sensed this conversation because he decided to learn to bake, using a mug cake as a starting point. The recipe called for an egg yolk so I got to teach him how to separate an egg, which is slimy fun.
I hope he ends up like @noitsbecky kids, and bakes for me every day.
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I hope that for you, too!
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My (brand new) carton of half and half seems to have lumps of fat in it…it’s not sour and doesn’t look like it’s curdled, it just looks like there’s butter in it. This is just separation right? It’s still ok to use?
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Yes. I am surprised there is enough fat to make lumps. Sounds more like cream.
I am not sure how to get it back to a smooth liquid (aka de-lump).
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This just happened to me too - not even close to the purchase date, smelled fine, tasted fine, but kept clumping even after I strained it. I only use it in coffee - in the past when that’s happened it’s been one or two lumps and I can smush them/stir them in with a spoon but this carton just kept making more lumps that were too close to curds in consistency and I couldn’t deal at 5am anymore, haha. So the cat has had very fancy treats all week instead (lactose free).
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Yep, normal, especially in brands that aren’t UHTP and don’t have added stabilizer. Common with heavy cream, uncommon with half and half. Personally I just roll with it and they disappear in coffee well enough 
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I some how ended up with boxes and boxes of sugar cookie box mix. How can I add other flavours? Just dump in chips or extract?
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Dried fruit? Some sort of frosting?
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Yes - add extract and. / or nuts, chips, zest, dried fruit, spices
Like: almond extract and almond and pistachio
Orange zest and dried cranberries
Lemon zest and grated ginger / candied ginger / powdered ginger
Yum.
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I’ve done orange and almond extract as well as lemon or orange zest in sugar cookies before with good results
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You can even just roll the cookies in nuts or coconut rather than work it into the mix (or do both).
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Ooh - I forgot one of my favorite things - make jammy thumbprints! Roll dough into ball, press down the middle, put jelly or jam of choice in the “thumbprint”. Bake. Admire your work. Eat too many during QC until you get a tummy ache.
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So obviously, sandwich cookies are an option, including but not limited to ice cream sandwich cookies.
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Has anyone moved their phone # to google voice? I’m going from republic wireless.
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