Friday, December 29, 2017

Recipe Development


As a mom, who needs to constantly cook I kind of fell into developing recipes.  I'm always trying to tweak something to get it even tastier, or healthier, or more convenient for my family.  Maybe that is why moms and grandmas have the reputation of best cook EVAH when their adult children reminisce: years and years of practice and trial and error.

I'm currently conflicted by two worlds when it comes to what a recipe needs to be for our family.  I have tried keto style eating myself, really liked it, and slowly started making it into a dinnertime staple for the family.  I have one child with celiac disease, whom I've already been planning our dinners to accommodate and thankfully the two diets are quite in sync.  The more grains I eliminate the easier for us both.

Which brings me to today's challenge.  I had a craving for dark chocolate cupcakes.  This has been going on for three days as a result of messed up attempts to meet it with recipe development.  What I'm trying to say is that so far I have been unsuccessful in making this treat low carb as well as edible!  Today I decided to go back to a more scientific method and change just ONE thing in a tried and true recipe.

It's baking in the oven right now and I subbed almond flour for the all purpose.  I withheld the urge to also change the sweetener.  I went ahead and gave in to the impulse to throw a few sugar free chocolate chips on top in order to skip frosting and call them a muffin, rather than cake.  So I was feeling quite accomplished with restraint until I saw this:



It's the story of all creativity.  Lots of fails to achieve the crowning glory.  And obviously, yet to be achieved at our house :).

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