My dad gave an illustration in his sermon last Sunday and part of it referred to “his daughter who never follows recipes and is known for making up all sorts of interesting concoctions as a result.”
My husband turned and looked at me during the sermon with a smirk on his face. He knows all too well about my “interesting concoctions”.
Back when I was living at home, my poor family was subjected to all sorts of my failed experiments and to this day, I think they are afraid to eat my cooking. However, I have improved over time and, gratefully, mishaps are fairly rare occurrences these days.
This week, though, I think my waffle experiment topped some of the worst kitchen fails I’ve had in my history of cooking. Yes, it was bad.
The recipe looked so simple and delicious. How could you go wrong with brownies and bananas in waffles?
Well, let me tell you, you can go wrong with brownies and bananas and waffles. Very, very wrong.
It started off on a bad footing when I decided to substitute the Homemade Baking Mix in place of the flour, sugar, baking powder and salt. I added in the cocoa powder, cinnamon, and wheat germ, then I mixed together the milk, bananas, and eggs.
That was when I got stumped. You see, the Homemade Baking Mix has coconut oil already in it. So I realized I probably didn’t need the oil.
But after I mixed the wet ingredients in with the dry ingredients, I noticed big chunks of coconut oil in the batter. And it struck me that that could be a problem.
Not easily deterred, I pressed on, heated the waffle iron, and poured some batter on it. The batter looked unlike any other waffle batter consistency I’d seen before and I became a little concerned.
The first waffle wouldn’t even come off the waffle iron without lots of effort — and it ended up breaking into a hundred pieces in the process. “Oh well, the first waffle is always the worst,” I told myself.
But then I decided to taste-test it. It was disgusting.
I thought maybe it just needed more sugar, so added more sugar and poured more waffle batter on. The second waffle was even worse — and it still tasted gross. There were white chunks in it (coconut oil?) and it fell apart in dozens of pieces while I tried to get it off the iron.
I decided to give up on the waffle idea and began wracking my brain to see what I could instead turn this icky batter into. “Pancakes!”, I thought. “I’ll make pancakes with it!”
But the pancakes I tried to make with it were gooey and crumbling and tasted terrible. The kids wouldn’t eat them — even with coaxing. And I’m guessing if we had a dog, he wouldn’t have eaten it either.
I finally gave up and threw out all the waffle and pancake pieces as well as the batter. It was a lost cause.
The good news? The Double Chocolate Oatmeal Muffins I made during that same cooking session (and, of course, tweaked the recipe for) actually turned out beautifully and delicious.
So I think there still may be hope for this experimental cook, but I know it’s going to take me a few months to work up the courage to try experimenting with a waffle recipe again!