Today I had one of those days where most things went wrong or didn’t quite go according to plan. Not to the point where I want to curl up and cry with a bucket of melted chocolate and a spoon (admit it, you would!) No, today was filled with mini annoyances like not being able to find even one pair of trousers in the shop that wasn’t too long, or O falling asleep 15 minutes before it was time to leave to pick the kids up from school.
I also had a kitchen disaster which I managed to turn around into something, actually two things, which were much more exciting than the original item!
I have been trying to save a bit of money this week and empty our cupboards at the same time by using mostly only things that we already had in the house. So after entering a few random ingredients into Google (my favourite recipe book!) I came across this recipe for chocolate cornbread.
I expect if you follow the recipe properly it would turn out lovely but I wanted to make muffins so I had something easier to pack in lunchboxes tomorrow and I had seen a few cornbread muffin recipes(not chocolate) so I figured it was doable.
Maybe the muffins would have turned out great if I hadn’t used a mini muffin tray, without cases.
And maybe they wouldn’t have stuck to the tray (and risen) if I had added the sugar and didn’t have to take the mixture back out of the pan to add the forgotten ingredient.
I may or may not have added too much sugar in my attempt at pouring into the measuring cup over the mixing bowl.
Perhaps I wouldn’t have missed out the sugar if I didn’t have a grumpy, clingy baby and rowdy kids hitting a balloon around in the background.
But hey these things happened and I still managed to make these:
So what did I do? After I got over the disappointment of flat muffins that were completely stuck to the pan and had a few quiet minutes while the kids were watching Glee, with the baby, I had an idea.
I sliced off the top of each muffin putting them on a cooling rack. I then spooned out what was left over into a bowl.
After they had all cooled, about the time it takes to feed a baby, I rummaged around for some extra ingredients:
White chocolate and Betty Crocker Vanilla Icing
They were both left over from the cakes E&Ff made for O’s christening a few weeks ago.
I spooned some of the icing into the cake crumbs mixing it all in well(it didn’t take much icing at all) and formed into truffle sized balls. I then dipped each one into some cooled melted chocolate and put each one onto a mini muffin case to set.
With the lids I just spread one half with some of the icing and sandwiched them together. They had dried quite crispy so held their shape perfectly.
In all I am very pleased with what we eventually got. The cake balls especially, are really scrummy! I may even consider making these again on purpose, perhaps in different flavours!
I will definitely be making the chocolate cornbread again too. It tasted really nice and the texture was lovely. I added white chocolate chips just to give it that bit of an edge but it didn’t need it. I would also make it in a baking dish and follow the recipe to the letter lol.
Do you have any funny kitchen accident stories? What would you have done with some destroyed muffins? Let me know below 🙂