Well, we all make them! Don’t we? I will own up to it and say that I definitely do. Sometimes, it’s not really even a mistake… but an error in how a recipe is written. In my case, my recent “Oops!” had more to do with proper measuring I think than anything else. It was a batch of vanilla cupcakes that I goofed up. A recipe that I have made before with good success. So, I am pretty sure I did not measure something right! It is usually the potato starch flour that gets me. The stuff is so clumpy that it is important to fluff it up with a fork or whisk and spoon the powdery substance into the dry measuring cup. In a hurry to make birthday cupcakes a few weekends ago, I think I just dipped and scooped… a huge “don’t” with many gluten free flours (especially potato starch flour)! So, here are my “disaster” cupcakes…
What to do with gluten free baking disasters...
Lovely, huh!?! I am so past the days of pouting and tears when something does not work. Let’s face it, early on when learning to bake with gluten free ingredients things can get frustrating. Now, I know it is just part of the job – being gluten free that is. I have learned just to move on AND put the “disaster” off to the side and forget about it for a little while. Why not throw it away? Well, there are many things that can be done with baked goods that don’t turn out. It just takes a little thinking and I usually need time, removed from the situation, for my brain to get to work on the “what now” part.
Here are some ideas that I have come up with over the years that have really worked well:
- bread crumbs – from savory bread disasters – use a blender or food processor to pulverize into crumbs (trim off any burned parts first). Then freeze for use to garnish casseroles, in recipes that call for bread crumbs (such as meatballs or coating baked chicken parts).
- croutons – If the flavor is not off, just cut into cubes, drench with olive oil and your favorite herbs and toast in a 300 degree oven until crispy. Store in an airtight container or individual serving size zip-top bags for salad fixings!
- cookie or cupcake crumbs – from cookie or cupcake disasters – to be made into a sweet crumb crust for an easy pie or frozen ice cream dessert. You might need to toast the crumbs to remove any excess moisture first before freezing. Once ready for a sweet crumb crust, process with some extra sugar and melted butter/coconut oil to make a great crust!
- cookie crumbs for ice cream toppings… Toast the cookie/cake crumbs until crunchy and then process in a food processor into bits. Once cool, you can mix these with mini chocolate chips, toasted sunflower seeds or nuts, or even sprinkles!
- pudding dessert layers… use the cookie/cake crumbs to make a quick Trifle dessert! Layer pudding or pastry cream, sweet crumbs, fresh berries and whipped cream into a large, clear bowl or individual serving size cups. Be sure to finish off with a sprinkle of cookie crumbs!
- cut-up cake cubes or cookies for homemade ice cream. Once you have your ice cream whipped up in the ice cream maker to soft serve consistency, fold in either the cookie or cake bits and then freeze your homemade cookie crunch ice cream the rest of the way!
- french toast! Savory fallen bread or not quite right quick breads can be made into awesome french toast! Add some cinnamon or other yummy spices to your egg wash as you dip your toast slices to help with any boost in flavor needs. Served with butter and maple syrup, these gluten free french toasts will be gobbled up in a hurry I am sure!
- Cheesecake – Usually you use a “graham cracker” type cookie for cheese cake; however, if you just think of how to dress up the crumbs, I am sure you will come up with a winning cheesecake that everyone will enjoy.
Sweet Cupcake crumbs ready for the freezer or your favorite dessert!
Do you have any great “what to do with a baking disaster” ideas? Please share them! As for these sad cupcakes, here is what I did to give them new life and save the cost of the ingredients:
“Oops” Crumb Crust
- 1 1/2 cups disaster cupcakes or cake crumbs
- 1/4 – 1/2 cup sugar
- 1/4 cup melted butter
- Optional: spices such as cinnamon, dash of nutmeg, chopped candied ginger, lemon zest, …
Method:
- First, break the cupcakes into pieces with your hands (discarding any burned pieces) and spread on a baking sheet lined with parchment paper. Toast the cake pieces in a 300 degree oven until toasty and hard. Stir them every 15 minutes or so with a wooden spoon… Careful not to burn them or you really won’t want to use them then!
- Once toasted, cool slightly and then process in a food processor until well pulverized.
- Cool completely.
- In the food processor, add 1 1/2 cups of the crumbs, sugar, optional spices or flavorings and melted butter. Process until the crumbs will hold together when pinched with your fingertips.
- Grease a glass baking dish or pie plate with a little butter or coconut oil or other gluten free spray. Press the crumb mixture into the bottom of the glass dish and push a little up the sides. Make sure to pack it tightly.
- Your crust is ready for the main star ingredient of the dessert! Think, ice cream pie, cheesecake filling, cherry pie or other fruit filling, melted chocolate, etc.
In my case, I used this crust as the cookie base for our Dad’s Day Buster Bar dessert! It was so great and none of us even could tell that the cookie crust was made of those not so lovely cupcake disasters from weeks past! See, you can really use those gluten free “Oops”. Just think about letting them be the background for another winning ingredient or two and I am sure you will come up with something great!
