SUPER DENSE... too much flour (whoopsie daisy)
This is pretty brave of me... but I would like to share one of my failed products with you. I decided to try and create a breakfast cookie by combining a couple of recipes together and adding a few of my own touches. The result could have been GREAT, but there were a few reasons why it was a bust:
1) Instead of using volume measurements (like cups) I just assumed that all the ingredients weighed 8 oz for each cup... but in reality that is wrong. Flour weighs less than sugar if you compare a cup of flour to a cup of sugar. So I used WAY too much of some ingredients like flour, and not enough of other ingredients.
2) I think I tried to change the recipe too much at once. I wanted to make something healthy so I used peanut butter instead of butter and agave nectar instead of sugar (this makes creaming impossible; creaming butter and sugar in a regular cookie recipe adds air to the cookie dough which gives it a lighter crumb structure). I also used egg whites and made a meringue with the agave nectar which I folded into a blended pumpkin and peanut butter mixture to give it air since I hadn't used the creaming method. In the future, I think I will start with one good cookie recipe and change one ingredient at a time.
3) DON'T PUT PUMPKIN SEED IN COOKIES! They are tough and poke the inside of your mouth! hahhaha
Making this flop of a recipe taught me that I need to be very aware of ingredients differences in volume and weight and that creating a new recipe takes time and should be done in steps to avoid wasting expensive and good quality ingredients. Research and development is a field that I am really interested in as far as the food industry goes, so I will continue to try and create new recipes.
