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Old 07-24-2013, 12:49 AM   #1
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Baking Failure - food wastage

Im pretty sure we have all done it at some point or another, when we get creative in the kitchen and sometimes our ideas or creations which make sense in our minds turns out to be a big baked disaster!

im very familiar with this situation as im always try to create my own variations with recipes and just add as i go, most the time i have a satisfactory result, but at times, my experiments dont reach my expectations and im left with baked goods that arnt that tasty, yet the price of this experimenting is costly so obviously i dont want to throw out the disasters...

for savory, or semi sweet creations i dry them out in the oven, and turn them into crumbs, mix it with some herbs and spices parmesan cheese and use it to coat fish / chicken / zuchini ...

but im a bit stuck when it comes to the sweeter crumbs, and wanted to ask if anyone had any ideas -anything that would suit a "sweet" crumb, iv thought perhaps a cheesecake base, or cookies of some type?

or maby a strawberry, covered in cheesecake mix, rolled into a ball, then rolled in sweet crumbs?...has a lemon slice been created with crumbs?

would love some other suggestions -

If there is already a thread on this, i appologise. I did attempt to google lowcarbfriends failure, failed baked, baking fails but all i got were dieting failures
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Old 07-24-2013, 06:21 AM   #2
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Yes, that's definitely a kitchen hazard for us! Last night I "repurposed" an experiment - I tried making zucchini fritters with feta cheese, but baked them in my cake pops maker to make them bite size. They were just okay, kinda blah, and we ate just a few. So last night, when I was making stuffed zucchini (can you tell what my garden is producing right now lol), I crumbled them up into my meat mixture. It was great!

But sorry, I don't have any suggestions for the sweet disasters - my DH will eat anything sweet, so everything gets eaten up.
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Old 07-24-2013, 10:01 AM   #3
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Crumble it up, mix with lots of cream cheese frosting, roll into balls, and cover with chopped nut!

Serve at fancy luncheons.
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Old 07-24-2013, 11:32 AM   #4
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SWEET CRUMBS:
Cheesecake crusts
Sprinkle toppings for puddings, mousses, berry pies, coffeecakes or muffins
Sprinkle on baked fruit crisps

SAVORY:
Filler in meatballs or meatloaf
Filler in casseroles that have squash in them (which bleeds out water in the casserole)
Filler in tuna, salmon or fish croquettes/fried cakes/or balls
At the bottom of breakfast casseroles/quiches, so they're more like the traditional ones

I store mine in plastic bags in the freezer, marked "savory" or "sweet"

Last edited by buttoni; 07-24-2013 at 11:33 AM..
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Old 07-26-2013, 04:10 AM   #5
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im loving these ideas !! so far, during my making of bulk meat patties for the freezer, i decided to dry some of the sweet crumbs out, and pureed some cold grated cheese to form a crumb, mixed in some parmesan, salt, garlic powder, onion powder, taco seasoning and TOMATO POWDER!! SHAZAAM - it was delicious and unique due to the savory flavour of the meat patty, then crumbed in a sweet tomato "parmigiana flavoured" like crust (as the cheese got crispy when cooked) ...... used up a whole ruined slice attempt, and even my one year old couldnt get enough! - it was a risk, but i figured tomato + sweetness go hand in hand. I also had used some sugar free tomato sauce in the rissole/patties so it all blended.

I have been under a rock and have just come across the Oopsie roll. All my savoury attempts at the roll have been successfull. I use powdered onion and garlic in the cheese mix, These are delicious, and im anoyed it took me so long to find out about them LOL..

.. but i have been attempting a sweet variation of the oopsie roll to make a cake, the first lot turned into a pudding like rubber - possibly because i added konjac flour into the cheese mixture, also the sweetener i added deflated my egg whites. Flavour was good, texture was terrible.

the second lot, i put to much baking powder in them, in an attempt to make them fluffy... the texture was perfect, the taste was DISGUSTING and not at all edible.

the third attempt at the sweet oopsie roll i added a bit of protein powder to the cheese mixture to help "thicken" it up. After i had cooked the oopsie rolls all appeared to be well, except for the texture, BUT as i had just used 3 packages of cream cheese, no way did i plan on letting these go to waste so.....

i made little tiramisu moose cakes with them

i crumbled the oopsie rolls into a large bowl, and covered them in a mixture of divinchi SF syrup in irish cream, and some caramel flavour mixed with half tsp of coffee and 1/2 cup of a bit of left over cream cheese i had

i made a fluffy custard by beating 3 egg whites, half cup almond milk, few drops of liquid sweetener and 1/3 cup irish cream divinchi syrup - i continuously mixed with a beater while the pot was on the stove until it thickened. It managed to make the most delicious, light and fluffy like custard iv ever tasted, and i plan to make it this way from now on lol....i added a tsp of coffee to the fluffy custard mix

lastly i melted a tsp of gelatin in a 1/4 cup Irish cream divinchi syrup and 1/4 caramel syrup with some liquid splenda (to taste) and left it to cool while i whipped up some light whipped cream. Added the gelatin while mixing and left it to sit in the fridge to firm up.

then placed the crumbled up sweet ruined oopsie mix at the bottom of little freezer safe containers
(excuse the messy benchtop, im a tornado in the kitchen lol)


then a layer of ultra fluffy coffee custard


then more ruined oopsie mix, ontop of that i included my left over sweet crumbs from another ruined recipe lol


i added more custard, and as i hadnt made much cream, i put one layer of cream, then sprinkles with some pure dutch cocoa powder.

its like a fluffy coffee moose, and perfect for deserts. I just hope it tastes as good when defrosted - oviously presentation wasnt a high priority, but
the taste makes up for it!!



Last edited by bl0nd3y; 07-26-2013 at 04:16 AM..
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Old 07-26-2013, 04:19 AM   #6
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They look and sound very interesting, but waaay to much work for me! I go simple, like whipped cream with a little syrup for flavor! I cook for a family so 'my' stuff has to be simple. But like I said, very interesting.
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Old 07-26-2013, 04:41 AM   #7
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It looks delicious. I think your light custard mixture almost sounds like an Italian or Swedish meringue frosting.
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