While I recently made this recipe to have as a dessert for a few friends stopping by. I made them in my nonstick mini-muffin tin and decided to forgo the liners. It is nonstick after all...
To say that I had a difficult time getting the cakes out is a complete understatement. The ones that did emerge were scarred.
So now what?
My husband suggested making a trifle. Too many more things to make.
Then is hit me.
I once saw a show where Ina Garten used vanilla ice cream that was melted for a sauce. I had a container of Breyer's Vanilla in the freezer. So, I further crumbled the cakes into individual glasses and covered them in my sauce.
I think they look pretty great considering the humble beginnings of this dessert.
Lessons learned...
-Use muffin tin liners
-Always have some vanilla ice cream on hand, just in case!
What lesson have you learned from a kitchen blunder?
I'm chuckling that that your husband knows what a trifle is! -Christy
ReplyDeleteexcellent save!
ReplyDeleteSmart save. I would have thought they were ruined and eaten them all myself, to save the embarrassment of serving them to others of course.
ReplyDeleteI used a "non stick" pan as well, but I scraped a knife around the sides and pulled them out while they were still hot, and they came out nicely.
They look sensational. Love the addition of vanilla ice cream!
ReplyDelete