Q: Before you act, you should identify if your mold is active or dormant. If your mold is dormant, it will appear as a light color and it will be powdery. If it looks soft and fuzzy, your mold is active. Once you identify that there is mold on your plant, you want to bring it outside. This will help keep the mold from spreadingif it's active. While outside, you want to find a place that is far away from other trees or garden plants because you'll be putting them at risk if you clean your houseplant near them. Dampen a paper towel and wipe the mold from your leaves. Freshen your paper towel after each wipe. Once there are no parts of the paper towel that haven't touched the mold, use a new one. Otherwise, you'll simply be spreading the mold. This process will take away mostly the dormant mold. If your mold is still visible after you've wiped it with your damp paper towel, the remaining mold is active. Identify the leaves that are affected by the mold and cut them off at the stem using a knife. Dispose of these leaves. Now that you've removed the mold, you need to spray it with a fungicide, bought from your gardening store, to keep the mold from coming back. Spray the plant with the fungicide outside and then move the plant back indoors. Place it somewhere bright. Monitor your plant to be sure the mold doesn't come back. If it does, simply repeat these steps. Keep your plant in a temperature around 70 degrees Fahrenheit. Keep the soil dryer than you normally would. Provide your plant beneficial air circulation.
A: Identify the mold. Take your plant outdoors. Wet a paper towel. Cut off the affected leaves. Spray and move the plant.

Q: Heat your oven to 325 degrees F (170 degrees C/mark 3). Get 2 12-count muffin pans and decide if you want to use muffin liners. If so, place one muffin liner in each spot of the muffin pan. If you don't want to use liners, spray both pans with nonstick baking spray so your cupcakes come out easily after baking. Consider using liners if you'll be serving the cupcakes at a party or to a group. The liners ensure that you won't be touching the sides of the cupcakes when you're frosting them. Place your dry ingredients in a medium-sized bowl and whisk them to combine them. Once they're combined, set them aside. You'll need to mix: 1 cups (250 grams) all-purpose flour 2 tablespoons unsweetened cocoa (sifted) 2 teaspoons baking powder teaspoon baking soda Set 7 tablespoons (100 grams) of soft salted butter and 1 cup (200 grams) of granulated sugar into a large mixing bowl. Cream them together using your stand mixer or using a handheld mixer. Beat the butter and sugar for several minutes until the mixture is soft and fluffy. Add in 1 heaping tablespoon of red food coloring paste and 2 teaspoons vanilla extract. Beat to combine the color and flavoring. If you prefer to leave out the food coloring, your cupcakes will only have a slightly reddish hue. You may be able to find all-natural food coloring at some specialty grocery stores. Turn your mixer on to low and add 1/3 of your dry mixture. Once it's combined with the sweetened butter mixture, add an egg and stir until it's incorporated. Add another 1/3 of the dry mixture and beat until it's just combined. Add the last egg and stir till it's incorporated. Add the final 1/3 of the dry mixture and stir till it's just combined. If your stand mixer has a splash guard or shield, consider placing it on the bowl. This will prevent the dry mixture from flying out. Or you can just make sure that your mixer is set to low. Beat in cup of buttermilk and 1 teaspoon of cider vinegar till they're fully mixed into your batter. Your batter is now ready to divide into your two prepared muffin pans. You may want to start by filling them all halfway and then go back and add more batter so they're equal. Try using a cookie scoop to scoop the batter into your liners. If you don't have a cookie scoop, you might want to use a large measuring cup to scoop out the batter. If your oven has heated to 325 degrees F, pop the cupcakes into the oven and bake them for 20 minutes. After 20 minutes, pull them out to see if they're done. Poke a toothpick or cake tester into the middle of a cupcake. If it's done, the toothpick should come away clean. If not, bake the cupcakes for a few more minutes before testing again. Once your cupcakes are out of the oven, let them cool on a wire rack until they're no longer warm.
A: Preheat the oven and prepare the cupcake pans. Combine your dry ingredients. Beat the butter, sugar, food coloring and vanilla. Alternate stirring in the dry ingredients and eggs. Finish mixing the batter and divide it into your pans. Bake your cupcakes.

Q: Place the oven rack in the lower third of the oven to get ready to cook some tasty fudgy brownies. Line the bottom and the sides of the pan with foil or parchment paper, leaving an overhang on two of the opposing sides. Heat up the water until it just reaches a simmer. Make sure the bowl is heat-safe. Stir the ingredients together until they're fully incorporated. You should rest the bowl over the simmering water to heat up the ingredients a bit and to make it easier to combine them and make the mixture nice and creamy. Continue to stir the ingredients until the mixture is nice and warm. Don't worry if it's still a little chunky; it'll get smoother after you add the flour and eggs. It should still be warm, but not hot, when you're ready to use it again. Use a spatula or wooden spoon to add the vanilla, which will impart a unique flavor to the brownies. Now, add the eggs to the mixture one at a time. Stir in the first one completely before you stir in the second. This should help the mixture become smoother. Now, stir the flour until you've fully incorporated it. This should take another minute or two at least. Your batter will be pretty thick, probably thicker than you're used to when you make brownies -- this is where the fudge-factor comes in. Stir in the walnuts, pecans, almonds, or any other kind of nuts you want to use. This is optional, but adds a nice kick to the brownies. Make sure to spread it evenly into the pan to create brownies that are all about the same thickness. After 18 or so minutes, start checking on the brownies. When they're ready, you should be able to put a toothpick into the center, making it come out nearly clean. If they aren't ready, even after the time limit, then keep baking them. Give them at least five minutes to cool down before you cut into them. . This recipe makes for 16 normal brownie squares. However, you can cut them to be bigger or smaller, depending on what you want. Enjoy these tasty fudgy brownies as they are. For an extra kick, drizzle them with caramel sauce.
A:
Preheat your oven to 325F (162C). Prepare an 8 x 8 in. (20 x 20 cm.) baking pan. Pour 1-2 in. (2.5-5 cm.) of water into a medium saucepan. Combine the cocoa powder, sugar, butter, and salt in a bowl. Let the bowl cool for 3-5 minutes. Stir in the vanilla. Add the eggs. Add the flour. Stir in the nuts. Pour the mixture into a pan. Bake for 20-25 minutes. Remove from the oven and let cool. Cut the brownies Serve.