I’m taking part in Danielle’s Christmas DIY Pinterest challenge. Go check out her blog: http://aweenest.com/2013/11/07/novemberdecember-pinterest-diy-challenge/
Before I was a stay at home Mom, I was a scientist, a biologist. I spent my days in a lab doing experiments and after months, sometimes years of work I would write an article about the project which would be published in a peer reviewed international journal. One thing I never understood, or shall I say I missed was that there is not a journal, or journals where you can send articles about experiments that did not work, that did not lead anywhere, this way other scientists wouldn’t have to waste their time on experiments that don’t work….
So my first Christmas DIY Pins of Pinterest did not turn out exactly the way I hoped, but finally I can document my mistake and this way other people won’t make the same mistake but learn from mine 🙂
Also Sarah documented her Pinterest fail, you can check it out here: http://journey2dfuture.wordpress.com/2013/11/22/christmas-diy-challenge-3-banana-chocolate-bread/
So this was my pin:
A Peanut Butter Banana Chocolate Chip Bread.
Clicking on the pin lead me to this website: http://www.thenovicechefblog.com/2013/11/peanut-butter-banana-chocolate-chip-bread/
Here is the recipe:
Peanut Butter Banana Chocolate Chip Bread
Yield: 1 8 inch loaf or 12 muffins
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
2 over ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup creamy peanut butter
1 large egg
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips
Preheat oven to 350°F. Grease a 8 inch loaf pan with butter (you can also line with parchment paper like I did in the photo – this makes it easy to lift out!). For muffins: line muffin tin with cupcake liners. Set aside.
In a small bowl, combine flour, baking soda, cinnamon, baking powder and salt. Set aside.
In a large bowl, beat bananas, sugar, peanut butter and egg – until well combined. Add vegetable oil and vanilla extract. Mix in dry ingredients, stirring until just combined. Fold in chocolate chips.
For muffins: Fill muffin tins 3/4 full. Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few crumbs sticking too it.
For bread: Pour into a lined loaf pan and bake for about 45 minutes, or until a knife inserted in the center comes out mostly clean with just a few crumbs sticking too it.
After reading the recipe I was surprised to learn that you can make this in the form of muffins and since I was making this for Blackberry #1’s Indoor Playground Birthday Party ( https://theblackberryboys.wordpress.com/2013/11/27/blackberry-1s-indoor-playground-birthday-party/ ) muffins seemed more useful.
So I decided to go with the muffins. My epic fail was that I somehow missed the part where it says to bake the muffins for 17 minutes, I only read bake the bread for 45 minutes! So I mixed everything together and put it in the oven:
After 30 minutes I went to check on the muffins and saw that the ones in the back were starting to turn black! Not good.
This is how they turned out.
So lesson learned: Always read the recipe carefully and try to follow it 🙂
So some of my muffins were burned, and some were looking ok. So I was going to take the ok ones with me to the party, but I did not have enough sweets and it was already 8pm.
Then I remembered reading a recipe on the lovely Áse’s blog: raspberry oat slices
Recipe: Raspberry Oat Slices
So I baked a batch of that also:
(makes approx 12 slices)
5 tablespoons light brown soft sugar
125g (4 1/2 oz) plain flour
1/4 teaspoon bicarbonate of soda
a pinch of salt
100g (4 oz) porridge oats
125g (4 1/2 oz) butter, softened
250g (9 oz) good quality raspberry jam
1. Preheat the oven to 180c/Gas mark 4. Grease one 20cm (8 inch) square cake tin and line with baking parchment.
2. Combine brown sugar, flour, bicarbonate of soda, salt and porridge oats in a large bowl. Rub in the butter using your hands to form a crumbly mixture.
3. Press 3/4 of the mixture into the bottom of the prepared cake tin, reserving the rest for the topping. Spread the jam over the base but not quite to the edges as it will spread.
4. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
5. Bake for 35 to 40 minutes in the preheated oven until lightly browned. Allow to cool before cutting into slices.
The only thing I changed was the raspberry jam, I added blueberry jam instead, since that was what I had at home 🙂
They turned out great. Almost all were eaten and I only had 2 muffins left at the end of the party, so I guess they were only ugly but not horrible 🙂
Sorry I forgot to take a picture before the party, this was taken after 🙂
Thank you Áse for saving my day! 🙂 Have you had any major epic recipe fails?