Posts Tagged ‘cooking’

Granola bar FAIL

March 8, 2010

I found this fine, non-fail recipe for homemade granola bars and decided to try it. So I picked up some lovely dried cranberries and bittersweet chocolate chips (mmmmm, tasty).

Then, I got out the other ingredients from my pantry — brown sugar, rolled oats. Hmmm, that box feels awfully light.

And I discovered that I had about a quarter-cup of rolled oats. That expired in 2008.

FAIL.

Fast-forward to two weeks later, and we are going to try again…this time I discover that I don’t have wheat germ. And don’t want to use whole-wheat flour. Left out the wheat germ, increased the flour and the rolled oats slightly to compensate.

The result smelled good, but:

2x FAIL.

What is wrong with these granola bars? I’m going to need a list:

  • When I tried to poke them in the pan for doneness, I hit a chocolate chip instead of the granola area. You know what happens when you stick your finger into hot melted chocolate? It HURTS. Then, you stick your finger in your mouth to get the chocolate off and burn your mouth. So now I have a burned finger and a burned lip.
  • I tried to cut the granola bars up, but the binding didn’t quite work, so I have quite a bit of deconstructed granola bar. Hmmm…what do you call it when you have granola ingredients not in a bar…maybe…”granola”? Lesson: Follow the recipe, which says to cut them up when they are “warm”. Not hot, warm. (I was still mad about the burned finger and wanted to take my revenge with a knife.)
  • Taste. Oh, the taste. Did I mention that I baked the granola bars at the same time as a lovely batch of non-fail brownies? I neglected to increase cooking time to compensate for multiple pans in the oven, and so my granola “bars” have a slight raw flour taste. Which is not good. Also, I think I didn’t use enough sweetener, so in addition to the raw-flour note, there’s also an unsweetened oats feature. This may work for horses, but not for me. Neigh, not at all.

Lessons learned:

  • Avoid melted chocolate chips in the oven.
  • Do not “wing it” when assembling ingredients on a new recipe. The major reason that this recipe fell apart is probably that I was eyeballing the ingredients instead of measuring them. “What could possibly go wrong, other than a second-degree burn?” I thought blithely.
  • When in doubt, add more sugar.
  • When in doubt, follow instructions closely.
  • “Wing it” is for recipes you know well, and maybe hockey.