In the time that I’ve been blogging, I’ve experimented with quite a few recipes. Some have resulted in masterpieces (hello nutella brownies!), while others…fell short. And that’s what this post is about. The failures, or rather less harshly, the scenes from the cutting room floor.
Eggy Chocolate Mousse
is one of my favorite desserts. And it’s managed to stay a favorite even though I messed it up royally. The taste was so-so. The texture? Imagine eating an egg yolk…raw. That’s what it felt like.
Brownies are my thang
! Brownies and I are like this
(crossing my fingers, in case you don’t get what “this” means). But one day, me and brownies did not get along. It was the day that I decided to let caramel come between us. I thought I could pull an Olivia
and make some epic salted caramel brownies
. But something went wrong. The caramel hardened within the brownie and I ended up with a brownie that was too hard to bite into. I call them boo-hoo brownies because I cried a little on the inside when they didn’t turn out magical. On another note, hope is not lost because I will
attempt these again.
And speaking of which, there was some leftover caramel that I thought I could salvage. Wrong! If I tossed one of these at you, it would be the equivalent of throwing a piece of brick in your face. Also, I kind of od’ed on the sea salt. Oops.
Crispy-Crunchy (read: Burnt) Chips
I had high hopes for salami chips. Partly because the recipe came from Everyday with Rachael Ray
and partly because I’ve had such success with kale chips
that I thought I’d enjoy these just as much. But these were left in the oven for a bit too long. So they came out tasting like burnt, dry pepperoni. Although, I’m not so sure I would have liked them even of I had taken them out 5 minutes sooner. And the mustard-thyme sauce that they recommend with this didn’t excite me either.
So there you have it. Things don’t always go as planned in the kitchen, but I can honestly say that I learned from each and every one of my mistakes. And didn’t Mickey Rooney say, “You always pass failure on your way to success”?
Now, any cooking disasters of your own?