Experimental Cooks

I've always been an experimental chef and rarely follow recipes, for better or worse. I think it started when I was a kid with my "microwave Bisquick and spaghetti sauce personal pizzas" and my flour+water+sugar+peanut butter cookies that looked more like fake rubber vomit than actual cookies.

But the results of yesterday's experiment turned out pretty good! (I've learned a lot since the fake vomit days). Hudson wanted to replicate a dessert we had on one of our coffee shop dates called "Better Fingers" (because they are better than Butterfingers, I'm guessing).

Of course we didn't measure anything so if you want to try this at home, well, good luck : )

Here's the "recipe":

1. grind a good bit of dry oats into flour with a blender
2.  in a bowl, knead enough peanut butter in the oats to make it into a dough ball
3.  add a bit of maple syrup or honey so that it's a little sweet but not too sweet
4. press the mixture firmly into a wax-paper lined baking pan
5. sprinkle chocolate chips on top
6. place in a warm oven just long enough to melt the chips
7. spread the melted chocolate around til it looks awesome
8. pop it in the fridge til the chocolate hardens
9. cut into bars and enjoy!

Pretty tasty and easy and kid-friendly! Success!

Any interesting experimental cooking success or failure stories? I once tried to make chocolate pudding by blending silk tofu and cocoa powder and sugar but used a cup of salt instead of a cup of sugar by mistake. Total failure. Note to self: use labels.

Arian : )