The beauty about blogging is that you (i.e. the blogger in question) choose what content to share i.e. no one needs to know about the disasters and experimentation fails. That being said, I’m going to own my recent kitchen blunders.
Case 1: Sunday evening
I noticed a few black bananas in our fruit bowl that were begging to either be thrown out or turned into muffins. I hate wasting food so I went with the latter option. After spending 10 minutes throwing together the ingredients and another 20 minutes of baking time, it was time to taste. I’m not going to lie: I was pretty chuffed at my nonchalant domestication and efficiency. I was meeting a few friends for dinner shortly after, so I wanted to take some for them too. Although the texture of the muffins was perfectly moist, they tasted inedible. I misread my recipe and ended up putting too much salt & baking soda. In case you’re wondering, savory banana bread is no bueno. I don’t even have a picture to share as I immediately chucked them out…which is oh so ironic given my reasons to bake them in the first place.
Case 2: Monday evening
I’ve been craving granola bars for the past week so attempted to make some from scratch. I even bought parchment paper & a suitable baking tray. After browsing various recipes for inspiration, I decided to go down the no-bake route. The idea of throwing together a handful of ingredients, flattening them in a baking tray and then refrigerating seemed foolproof…and it was. Everything went dandy until it was time to cut them into individual bars. In theory these bars should have each been rectangular but in reality, they were a crumbly mess.
As the batter was essentially raw, fortunately these bars could be salvaged…which brings me to Case 3 a.k.a third time lucky
Case 3: Monday evening post-granola bar slicing
I transferred the granola bar mix into a large bowl, rolled it into individual balls, set them in the freezer to harden, and hoped for the best. Ladies & gentleman, we have a winner…finally: Peanut Butter Cookie Dough Balls.
Maybe I’m doing something wrong but “brownies” containing black beans do not taste like brownies. Frozen fruit blended with protein powder is not “protein ice cream”. These balls, however, taste legit like cookie dough. As they’re full of complex carbs, healthy fats & a decent amount of protein, these cookie dough balls are the perfect pre- or post-workout snack…or any-time snack for that matter. Oh and did I mention they require all of zero seconds in the oven?
Peanut Butter Cookie Dough Balls (Makes 10-12 balls)
Each ball contains 110 calories, 4g protein & 2g fiber
- 1 cup (=90g) rolled or quick-cooking oats
- 1/3 cup (=85g) natural peanut butter
- 1/4 cup (=35g) ground flaxseeds
- 2 tablespoons (=15g) chopped raisins
- 2 tablespoons (=15g) chopped hazelnuts
- 3 tablespoons (=50g) honey
- Combine all the ingredients in a bowl. Mix together until everything is thoroughly combined.
- Use your hands to roll dough into individual balls, packing them tightly. Freeze for an hour.
- Store balls in an airtight container in the freezer.
- If you’re allergic to peanuts, any other nut or seed butter would work just as well
- For gluten-free balls, use certified gluten-free oats
- Other ingredients I want to incorporate in future batches include chocolate chips, roasted almonds & sunflower seeds
- Some disasters can be turned into something even better than what you initially had in mind
- These balls are delicious
- Go make these NOW- they take all of 7 minutes to throw together
- I wrote a whole post on nuts & balls without a single That’s What She Said…kudos to me?
Any recent kitchen disasters? Do share!
What’s your favorite cookie flavor?