There’s no wrong way to make food. After all, cooking is a creative process. Foods and spices are like colors you mix together to create a culinary masterpiece. Some people say chickpeas don’t belong in brownies. Yet this happened. Others say peanut butter does not belong in soup. Yet this happened. You get my drift?
Speaking of peanut butter, it’s back on The Creative Palate. And I won’t apologize for having so many recipes with this divine food. Peanut butter is delicious, okay? Now leave me alone.
Back to the main topic, cooking is a like an essay question on a school test. There’s no wrong answer as long as it comes out good.
Yet there is a more black-and-white side of the kitchen, the true or false section of the test, where there is only a) good food or b) disaster. And sometimes in order to make good food, you need to create many disasters
In order to learn a new skill, like cooking or baking, you have to mess up. It may be frustrating at first, but so is everything else worthwhile learning.
Failure is simply the opportunity to begin again, this time more intelligently.
Since I was a child preparing a boxed brownie mix, until today… when I still used boxed brownie mixes (shhh!) I have made many kitchen mistakes that resulted in catastrophes. Here are 15 of them, because
public humiliation personal experience is a great teacher.
How Not To Cook and Bake:
- Confuse salt and sugar. Especially in cake
- Loosen the salt shaker cap before using it
- Shake a bottle of juice without the lid on
- Cook pasta longer than the recommended time until it’s mush
- Salt the food before tasting it
- Start cooking without reading the entire recipe (and end up running to grocery for a missing ingredient halfway through)
- Burn chocolate (how dare you)
- Turn on broil and walk away
- Skip the measuring cups and just guess
- Get distracted and forget about the food in the oven
- Overcrowd the pans so nothing can cook properly
- Overbeat the eggs
- Continuously check the food in the oven before it has a chance to bake
- Mix up baking soda and baking powder, resulting in a hands-on science experiment
- Walk away from the stove and forget to turn it off (Do not do this!)
Which of these mistakes have you done? Comment below!
Peanut Butter Bark (Low-Carb)
- 1/2 cup natural peanut butter
- 1/2 cup coconut oil
- 1 tbsp maple syrup
- 1/2 cup 72% chocolate chips
- Prepare two plates with a sheet of parchment paper over each one. Do not skip the parchment paper or else the bark won’t come off.
- Mix the peanut butter and coconut oil together and melt in a double boiler or in the microwave. Stir until combined and there are no lumps of coconut oil. The mixture should be loose and liquidy.
- Pour or spoon the peanut butter mixture evenly onto the plates.
- Freeze for about 10-15 minutes or until the peanut butter begins to set.
- Melt the dark chocolate and drizzle it generously over the bark.
- Freeze for another 15 minutes until the chocolate and peanut butter has hardened.
- Break the bark into pieces and enjoy!
- Store in the freezer.