Why You Should Taste Test Your Recipes

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Do you always taste your cooking? Of course you do, and you should! Especially, if you are sharing said recipes for the public to try! Always taste test your recipes!!

This morning I tried a recipe for “Best Low Carb Chocolate Cookies” that were anything but! Now, in all fairness, we could have used different products, I slightly altered the recipe, and maybe she didn’t taste the end product to make sure they were palatable.

My results-looked better than they tasted

I did taste them however, and they were horrible! Even frosted, or iced, I don’t think these cookies were salvageable. I felt like it was an expensive waste of precious ingredients and I have to wonder if she even bothered to taste them herself.

Another admission is that this was my first time to try Swerve sweetener, I always use Pyure brand stevia for my baking. The internet is full of great recipes using Swerve, so I thought it must be all the rage. Maybe the amount called for just was too little.

The result was like eating chocolate flavored sand.

I found the recipe on Pinterest by Ditch the Carbs and from the get go, I thought 2 cups of almond flour would be excessive, so I only used one cup. I had read the reviews and many people were complaining they were too dry.

The results were skewed because the recommended time for cooking was too long, and the first 7 cookies burned, I tasted them anyway and they tasted like a dry popcorn fart.

The dough was plentiful, so I added 1/2 cup of coconut flour, mixed it in very well and cooked 7 more. (I also added a few Lilies chocolate chips to add some sweetness because they were so bitter.) The result? Like eating chocolate flavored sand!

So, at this point, I had dough with 1C almond flour and 1/2C coconut flour, still not the recommended 2C almond flour!

To the last bit of dough left I added 1 T more butter and there was no improvement at all. Dry, bitter, tasteless. I was so bummed. I kept them thinking that maybe I could use them as a crumbly topping for Keto pudding or ice cream. Ten it wouldn’t be a total loss.

Please, people, taste your recipes!! All I’m saying is, had I made them with the originally called for 2 Cups of almond flour, they would have been even drier!! I will go back to the drawing board with these, once I get over wasting so many expensive ingredients.

Check out the recipe for yourself, and let me know how they worked out for you. One other note here: I used Hershey’s unsweetened cocoa, Kerrygold butter, and Swerve granulated sweetener.

Next time I might try with the 2 cups of almond flour but add an extra egg, or some nut butter (or both), and definitely more sweetener! I’ll keep you posted! For the original recipe, click on the link here.

10 Replies to “Why You Should Taste Test Your Recipes”

  1. Too bad on your cookies, they do look yummy! I took your advice from a previous post and ordered those silicon muffin cups from amazon! They come tomorrow… I will have to try them out and bake some muffins!๐Ÿ˜

    1. You will love them, I promise! Makes life so much easier, they work for making fat bombs in the freezer too!

  2. Iโ€™ve got a lot of dietary restrictions compared to my guys and hate trying to season things for them because I almost never measure and my recipes are a little of this, more of that, taste, and on.

    Now, on the rare occasion I cook or bake, I try to write things down so they can be replicated with or without my nose over the stove. ๐Ÿ˜Š

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  4. I remember my grandmother trying a recipe for a tomato cake. It was beyond words — at least any words that I normally use. ๐Ÿ™‚ Perhaps you can smash those cookies, put the powdered results in the freezer and use them up bit by by as an ice cream topping. The dryness wouldn’t matter so much there.

    Have a blessed weekend!

    1. That was kind of the plan, lol. At least they wonโ€™t go to waste! ๐Ÿ˜‰

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