Oh, no! Now what?
Recently, I was asked just what I do when a recipe doesn’t turn out well. Since one person asked, I though I’d share my answer with you all. My initial answer is “it depends.” You’d be surprised just how often this happens to me. I have baked for years but baking gluten-free is new to me, too. I try many different recipes (mostly gluten-full ones) with our Baking Free™ gluten-free All Purpose Flour for my blog. To start I set myself some standards. I usually make the recipe without any adjustments. I evaluate how the first run turned out and decide if I should make any adjustments. Then I bake the second recipe with my adjustments to see if they successfully improve the recipe.
Most of my gluten-free recipes have been baked at least twice to get the most reliable recipes to post. Some have required a third and fourth trial until I was satisfied. This leave me with lots and lots of gluten-free food, that I just can’t throw out. You will notice that I freeze much of the breads so I can make gluten-free breadcrumbs for later use. After all, these breads were probably all right, I just wanted to improve the texture or the appearance before I posted the recipe. This is one answer.
Last week I made Peanut Butter Cookies, gluten-free for the first time. They came out a little too thin for my taste. I baked 2 dozen and realized I’d have to try again. So I chilled the dough and tried again with the rest of the dough. Somewhat better but still too thin. I made my notes, made the recipe a second time and was satisfied with the results of my improvements. This recipe was posted earlier this week. Then, because I had 4 dozen cookies that I thought were too thin, I decided I could “save” them. Peanut butter and chocolate was the first thing to come to mind. I’d dip half of the cookie in melted chocolate. Yum! Then I sorted the ones that were about the same size and put them together with a strawberry butter cream filling–also yum! Here you can see that those cookies that “didn’t turn out well” did, indeed, become something I’d serve. This is my second answer.
So, finally, if you have some failures–put on your thinking cap and figure out how to “save” your efforts. Sometimes it’s fun!
- 1 cup chocolate chips, gluten-free
- 1 tablespoon shortening
- Place both in double boiler with water at a low boil. Stir until chocolate chips are melted and smooth.
- Alternatively, place chips in a microwaveable bowl and heat on high for 1-2 minutes. Stir at 30 second intervals. Once melted add the shortening and stir. Chocolate should be smooth.
- Dip the edge of the cookie in the melted chocolate about halfway. Place cookie to cool on waxed paper. Dip for about 12 cookies.
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 1-2 tablespoon milk
- 2 tablespoons strawberry jam or jelly
- In a small bowl, beat together the butter and powdered sugar. Add the jam and 1 tablespoon of milk. Mix well.
- Add the extra tablespoon of milk only if the filling is too thick to mix. You want this to be reasonably thick. If too thin, let it stand for a couple of minutes or put it in the refrigerator. Place 1½ tablespoonfuls of filling on top of one cookie. Then place the second cookie on the filling. Slide the top off center just a bit so you can see the filling. Can fill about 12 cookies.