5:32 am - Sunday, July 23 2017
Home / Food / The Culinary Chase / double chocolate chip parfait – how to use a failed recipe

 

double-chocolate-chip-parfait-1024x672

double chocolate chip parfait – how to use a failed recipe

double chocolate chip parfaitIt happens.  Cooks of all levels have experienced a failed recipe at least once, maybe more.  The thing is, a failed recipe has room for improvement and making it into something better the next time around.  That’s how we discover things, through trial and error.  I had a craving for chocolate chip cookies.  Like most cooks, everyone has their favourite recipe.  However, the one on the back of the package changed my mind.  The addition of cocoa powder made these cookies extra chocolatey (yum).   So I proceeded to follow the instructions and then it happened.  The cookie dough oozed into each other to make one massive dark blob.  How to salvage a chocolate chip recipe?

The cookie actually tasted delicious but it was more along the lines of a brownie.  The second batch I would be smart and reduce the size of the dough; same result only thinner.  Ugh!  This left me scratching my head as to what I did incorrectly and came up with two possibilities; I used too much butter or the recipe was wrong.  Since I am not going through this again, I am blaming the recipe (tee hee).   I didn’t throw out the brownie/cookie mess instead I made a parfait.

homemade chocolate chip cookies, crumbled
whipped cream

Layer dessert dishes with whipped cream and crumbled cookies. Serve immediately or place in refrigerator until ready to use.

The Culinary Chase’s Note:  Top off with orange zest.  Enjoy.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

You might also like...

black-garlic

black garlic – a labour of love

Last year I saw a post on Instagram talking about black garlic.  My initial thought was EWW.  How could this be a good thing and how could chefs rave about it?  Surely this was some sort of crazy food fad.  For me, if veggies...

Leave a Reply

Your email address will not be published. Required fields are marked *