“When you make a mistake WHILE cooking you can end up with something even better.”
This started out as banana macaroons. I had made a batch earlier following this recipe by Empowered Sustenance.
But when I was making the next batch, I only had one banana instead of the two the recipe calls for. And since I was trying to recreate it from memory while talking to a friend, I got mixed up and added an egg by mistake.
That is how the Banana “Almond Joy” was born. I named it that because the flavor and texture reminded the hubby of an almond joy bar.
My other name for this tasty mistake was “smackaroon” because it was smacked down into a flat layer to create a caramelized texture. It was like eating a candy bar.
So don’t be afraid to mess up in the kitchen. Your mistakes could work out. And if they don’t it’s just a way to learn and experiment with the chemistry of food. That’s how you develop your cooking intuition.
That’s how I learned anyway, completely self taught simply by doing it a lot.
1 cup of shredded coconut
2 Tablespoons of pulverized pumpkin seeds
1/2 cup of coconut oil (melted)
1 Tablespoon of coconut butter (pulverized coconut meat)
1/4 teaspoon of cinnamon
1/4 teaspoon of vanilla extract
optional: sliced persimmon on top
Mix all the ingredients in a bowl.
Line a cookie sheet with parchment paper or grease it with coconut oil and spread out the mixture in a thin sheet.
Add slices of fresh fruit on top (I added persimmons, but apples, pears, or banana would work too)
Bake at 350 for 35 minutes.
Enjoy my splendiferous mistake!