I’m full of all sorts of bright ideas when I step in the kitchen.
There seem to be endless ways to combine butter and sugar and flour, and my brain just looooves the possibilities.
And sometimes? I fail. Hardcore. We’re talking sugar burned pans, melted goopy ice cream, disgusting brownies and chocolate chip cookies as hard as hockey pucks. These things happen. Often. You should know.
Above is a picture of the Cinnamon Ice Cream that became one big disaster. It turns out you can’t melt cinnamon candy, and swirl the scalding hot melted candy sugar into the softened vanilla ice cream. The candy seizes up and melts the ice cream. You’re left with sweet milk and giant cinnamon candy blobs.
Instead, I’ll just stick to my Cookie No-Dough Ice Cream. That stuff was rad.
I though I might be able to turn these jarred cherries into some pretty stellar cupcakes. I thought wrong. The cherries sunk to the bottom of the cupcakes and the cake was just downright icky.
Raspberry Almond Cupcakes. A classic I can believe in.
I had every intention of making these Brown Butter Chocolate Chip Cookies and sneaking a dozen of them into the movie theater with a jug of cold milk. I was going to do that… and then I baked up cookies the consistency and texture of hockey pucks. That sucked. Movie popcorn is expensive.
Stick to Alton Brown’s recipe. The man knows science and facts.
Ooooh brownies. I thought I could save myself a trip to the grocery store and make brownies from the not-so-great cocoa powder I found in the back of my pantry. When it comes to brownies, I should know better than to cheat on the chocolate.
These Dark Chocolate Brownies? My redemption.
Low Fat Vanilla Pudding? Oooh fat and flavor… where have you gone?
Milk Chocolate Pudding. Always and please.
Makes me want to go make some ice cream, except I’m out of whipping cream.
I am so sad your brown butter choc chip cookies were a fail. Your brown butter rice crispy treats are a staple here! I did make the Alton Brown cookies today based on your suggestion. VERY YUMMY! No more nestle recipe for me. Although my cooking time was shorter but my cookies may have been smaller so I could eat more of them. Yum! Thanks and keep up the good baking.
I told you about when I tried to make an Old Fashioned Apple Spice Cake topped with Meringue! The cake was awesome but the meringue turned out spongy…not crisp and crackly.
Actually, brownies made from cocoa powder are pretty good if you use extra shortening & sugar.
Love your blog.
Ahh, if I could only have time to write how many things I have screwed up while learning. LOL
In regards to ice cream, there was a time when I tried to make my wife Smarties ice cream. Thing is, I put the Smarties in at the beginning of the freezing cycle. LOL
I got a greyish ice cream that was sickly sweet. Disgusting, actually. To this day, my wife shies away from all ice cream that I make, even if it is good.
Thankyouthankyouthankyou for posting about your experiments that went wrong. You’re one of my favorite food bloggers, and I adore your recipes and the lovely photos that accompany them. It’s a comfort to hear that not everything turns out well for you, either. Makes me feel a little less hopeless when considering my disasters.
i have so many baking failures glad to see i’m not the only one :) but i am still stuck on mango pudding and can’t find a winning solution maybe you could help me with that!
Maybe getting a finer-than-coarse chop of the Red Hot candies using a blender and then mixing it into the ice cream? The candy that is turned to dust should blend pretty well, and the little chunks will give bursts of cinnamon flavor.
This makes me feel a little bit better about my countless kitchen flops =)
Sweets By Vicky
I completely know what you mean! I tried being smart by replacing my baking soda with baking powder since I used dutch processed cocoa instead of natural. and ooophf, I got this weird as chocolate cake with tunnels of strange honeycomb looking bits. GROSS.
Michelle and Gabby
mistakes happen all the time in the kitchen! well, in my kitchen anyways…
man, that cookie ice cream looks deeeeelicious! :)
I love it! Even your flops sound really good :)
Hmm would it be possible to coat the cherries in a little bit of flour and then inserting them into the batter while in the cups? I know cherries are WAY more dense but this happened when I put jam inside my cupcakes they sunk and just had sticky open chasms in the bottom so I did the sprinkle flour trick and they didn’t sink but made a beautiful swirl on top mmmmm
Rocky Mountain Woman
Ummm, yeah…I never have something turn out differently than I expected..always perfect…yeah…always….
Nice to know other people swear in the kitchen too!