Well, this cook, anyway. I'm a pretty decent cook (ask Hubbs) and for the most part, my dishes come out palatable, tasty, and not over/under-done. I can do most types of entrees, salads, and even the occasional appetizer, and can follow a recipe, or even improvise one, without creating disastrous, inedible fare.
However, my cooking skills (and my reading skills) do not transfer so well to baking. You see, tonight I tried what was promised to be a fool-proof banana bread recipe. Apparently, it isn't fool proof when the fool is me. The healthy whole-wheat banana bread recipe called for 3/4 cup of brown sugar, which I brilliantly replaced with brown sugar Splenda. The instructions on the Splenda package suggested using half of what the recipe normally calls for in brown sugar. Half of 3/4 cup is essentially 3/8 cup, or 94 mL. Don't ask me why I suddenly developed a major case of dyslexia or lost all my number sense, but somehow I parsed the recipe to say that it needed 1/4 cup of brown sugar. This brain fart of mine led me to calculate that I needed a mere 30 mL (1/8 cup) of brown sugar Splenda, which I proceeded to add to the rest of the ingredients. I shortchanged my banana bread by 2/3 of the required amount of sugar!!
Yes, folks, never let this cook bake. I don't know how I manage to fumble up these baked goods, but somehow I always succeed in doing so. The worst part was that Hubbs had convinced me to make 2 loaves instead of just the 1 that I had planned, so now we have 2 loaves of less-than-sweet whole wheat banana bread. The only saving grace is that, in my baking ineptness, I also failed to use the unsalted butter. As such, my failed loaves of banana bread taste not unlike buttered pieces of banana bread, which for some is even more desirable than a sweet banana bread.
Lesson learned. The next time I bake, I think I'm going to need supervision. And a lot of help.