I love to bake... I love to eat baked goods... I love to try new recipes for baked goods.
However sometimes these new recipes can go horribly horribly wrong...
I figured that since I try so many recipes and of course there are going to be a few that wont work out eventually I should share with you the epic baking fails that I have as well as the great successes.
My sister asked me to make these cookies for her as she loves Flour-less Chocolate Cake... and I had already pinned them on Pintrest so I thought hey why not....
Here is the recipe....
Flour-less Chewy Chocolate-Walnut Cookies
2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350.
Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Allow them to cool, then chop them coarsely.
Position two racks in the upper and lower thirds of the oven and lower temperature to 320.
Line two large-rimmed baking sheets with parchment paper.
In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
Line two large-rimmed baking sheets with parchment paper.
In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
Read more: http://www.remodelaholic.com/2011/08/flourless-chewy-chocolate-cookies-and.html#ixzz1XffNpncY
So on Sunday I got it all ready and made these cookies...
and as you may have guessed they were a huge fail! they never baked the way they should and they stuck to the pans like crazy, when I say stuck I mean the only part that came off was the edges and they came off in small slivers. They tasted great, at least the edges did... and I'm sure the only reason they didn't work was because I messed the recipe somehow. However I got so mad that the works of it went in the trash shortly after...
no pictures, no evidence, nothing left!
I get really mad when something I make doesn't work out... (like throw things across the room mad) and it likely gets thrown out, taken apart or just left as is and is never touched again...
Oh well it's bound to happen!
How do you react when things go wrong? Do you lose it like me or do you keep your cool and find a way to make it work? I'd love to hear some coping strategies if you have them... Leave me a comment and maybe next time I have a fail I can try them out....
