I have several of these. It started when I was a kid, trying to surprise my mom with a cake. "Allspice" means "all spices you need in a chocolate cake," right? Apparently not. Putting spaghetti in a pot of cold water to help make lunch more efficient (since I was not allowed to turn on the stove) was not a good idea, either. I was a teen when I discovered that orange juice on its own is not a good sauce to boil a chicken breast in. *shudder*
In the past year, I have had some winners:
Corn bread with peas and carrots blended in. It tasted okay; the colour was the issue. Neon green. We had pea-soup squares baked in a nuclear reactor.
Cake using blended blueberries instead of milk, mashed bananas in place of butter, flaxseed in place of eggs and gluten-free flour. If left in the sun to dry it would have made a great door stop.
Cauliflower-chocolate muffins. The batter was delicious and the texture of the muffins had a moist yet fluffy texture. Somehow a chemical reaction during cooking made these bitter, bitter, bitter. They were so bad, that every time I make any sort of a chocolate muffin or cupcake, G-man asks "are these the yucky ones?"
I have one in the fridge right now that might be great if re-engineered a little. It involved poppyseeds and quinoa. We'll see.
Anyone else have any great bloopers? It is only humane to share, you know, so the rest of us can learn from your mistakes!
I shared this post with the Weekend Whatever.
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