Congratulations and felicitations!

Happy Birthday, songfire3!

Minor update

Chapter 15: The Resident Patient of "The Adventures of a Resident Time Lord" has been posted to its own comm at Dreamwidth as well as to FF.Net. In which Mike Stamford has a problem and goes to Sherlock for help.

Usually this would be the place where I beg for reviews, but... *shrugs*

Help! Chocolate chip cookie recipe needed!

Hi, dear ladies in the good old US of A! *waves*

I'm looking for a chocolate chip cookie that I can actually bake. Meaning, all recipes on the Internet give the ingredients in cups and sticks and other odd measures of which I haven't got the faintest how much they are. Can anyone give me a really good recipe in the metric system?

Cross-posted like whoa, because I really, really need a working recipe!

Edit: Already got very useful links, thanks!
Additionally, can someone enlighten me what the measures mean in this recipe:
http://www.marthastewart.com/326616/soft-chocolate-chip-cookies ?
This one is for soft cookies, which would be better for Mum, and I mean I know how much a tablespoon or a teaspoon is supposed to be, but these cups???

Baking season continues: English Biscuits

Okay, we baked this batch (and the following one) with the 5th-term-kids (some 40 of them) on Wednesday already, but I was too dead to put it up then. Sorry for the delay.

Ingredients:

130 gr butter or margarine
110 gr icing sugar
3 eggs
100 gr mixed candied fruits (like lemon and orange peels and the likes)
20 gr raisins
grated peel of 1/2 lemon
1 tablespoon of rum
~20 gr vanilla-flavoured sugar
1 pinch of baking bowder
140 gr white flour

~ 35 paper capsules (5 cm diameter)
icing sugar to sprinkle the biscuits with

How is it made:

* pre-heat oven to 180-190°C
* cream butter, icing sugar, banilla sugar and grated lemon peels thoroughly;
* add the eggs, one by one, stir really well;
* add mixed floor and baking powder by the tablespoon, stir well; no butter flocks are supposed to be in the batter;
* mix candied fruit with raisins and rum and stir it into the batter;
* fill paper capsules with the batter to half;
* bake the biscuits 12-15 minutes, until they are a nice gold-brown colour;
* let them coold completely;
* keep them in a well-sealed tin box; they remain fresh for 4-5 weeks;
* sprinkle them with icing sugar only right before served.