So these happened and they don’t taste good. What’s annoying is they smell like chocolate pudding and they ought to taste good, but they’re foul. This was my first time baking with Carbquik and protein powder. Learning curve!
I’m trying to make a low-fat, low-carb treat that’s acceptable to people on phase 1 of the Dr. Poon Metabolic lifestyle and I’m going back to the drawing board. When a brownie tastes bad fresh out of the oven you’re doomed.
So after today, we’re never talking about this again. I made a pie crust with spelt flour, which has provided good results for my muffins, and terrible results in my cookies. Add pastry dough to the list of items I will never make with spelt again.
The dough was very thick, and tore terribly while I was rolling it. I had planned to make two pies but gave up after rolling out the first. It was just way too difficult to work with.
This pie was doomed from the start, Boyfriend Unit had a tough time coring the apples, they were very hard. The taste of the pastry wasn’t to my liking.
It’s not bad, I mean it’s apple pie so GET IN MY MOUTH, it’s just not what I’m accustomed to producing. Back to the drawing board.
Despite mad skills, sometimes your cookies are amazing.
And sometimes not so much.
(Even pro-stars burn cookies occasionally.)
These are a gift for a friend who is going away for a long time. Boyfriend Unit is delivering them in an hour or so.
I will miss you V. Goodbye, goodbye!
Huh. In my head this looked different. I was bored and curious what would happen if I shoved a fruit and cream cheese filling into phyllo pastry and didn’t even pretend to arrange it nicely? Would it collapse? Would it leak everywhere? For science.
Made a filling of cream cheese, greek yogurt, sugar, fresh lemon, and egg yolk. Threw on some frozen berries I’ve been trying to get rid of for ever. Gave absolutely no fucks as I “folded” the pastry.
As it turns out, phyllo will stay slightly upright! The centre was wobbly like a jellyfish. I let it sit for 10 min and drizzled icing over it. It didn’t taste horrible, but definitely not great. Way too much filling. Looked like a hot mess haha!
It did turned out more edible than I predicted, but I definitely would not do this again. For something thrown together in 10 minutes on a whim I’m satisfied. I suppose one has to bother with all the little knife cuts and the elegant folds. Eheu.
It’s a well-documented fact that any and all attempts of mine to make banana bread end poorly. I had given up on making banana bread completely, until New Years day.
My friend had made banana muffins for breakfast, and they blew my mind. They were so delicious, just like banana bread. But not a loaf. Last night I made them, and they turned out great.
“That’s it!”, I said to Boyfriend. “I am never making banana bread again. From now on it’s muffins.”
He was okay with this proclamation since he would still get to eat them.
This morning I wanted to make blueberry muffins as I have company later for tea. I called up my mom to clarify a measurement in the recipe, and got to work. They looked so good.
Until I tried to remove them from the pan and realized I had forgotten just one thing.
Greasing the pan. Is apparently really important. Sigh.
So this was ridiculously easy and delicious. I made cookies last night and Boyfriend asked if I would make some cookie bowls.
“What the hell is a cookie bowl? It sounds messy. Why?”
“Please just try it! It’ll be really good.”
(Consume immediately after production, just make as many as needed. Don’t bake in advance.)
Make cookie dough. Press the dough flat, and fit it over an inverted muffin tin.
Carefully loosen edges with small spatula and you have a cookie bowl!
Add frozen yogurt.
Heat up the delicious caramel sauce wrought from your hard work and tears.
Verdict: OMFG. This was fantastic. I forgot the dough spreads so next time I’d space the dough farther apart on the muffin tin. The flavour of the caramel sauce seems better now that I’ve paired it with something, just trying a spoonful of it plain was a bit meh but on ice cream: WOW. I think this could be astronomically delicious with my hot fudge sauce under the frozen yogurt.
Round 5 was doing so well. I thought I had it. Alas; it’s burnt and tastes vile. I sense I am almost there. This time the fat didn’t separate, and it has the right consistency. Am going to try one more time today. Focusing on: I have made caramel sauce. It doesn’t taste good, but it is caramel sauce.
There is a stage when the sugar is boiling, it takes on a golden tint, which quickly deepens and goes through several shades of orange before it attains a rich coppery red. Which is where I stopped. And that is too far. At this point it’s already burnt.
How does boiling sugar reform into rock while the stove is still on? Even if the liquid boils away, you shouldn’t get something that looks like meth.
Do not understand. Is this alchemy? Have I discovered a new property of granulated sugar and created something new? What have I wrought? It is impervious to heat!!!
At one point this was caramel. With a slightly bitter scorched after taste, but caramel nonetheless. Until came time to chill it.
Then the fat separated, likely due to temperature shock. Ugh. Onto round 4. Today is the day. It is going to happen.
This is a classic case of denial. For two minutes it smelled like caramel. Then it changed. I ignored my olfactory senses and plowed ahead. Put it in a nice mason jar. Put it in the fridge. Ate a spoonful later. Which tasted about as good as what you’d imagine scorched caramel to taste like.
Ugh I am so pissed off. I had it. It was golden and heavenly. And then that happened.