What recipes can be changed to make something completely different?

My friend and I are doing a science project about chemistry in cooking. In certain items it makes a difference what sugars you use. I was wondering if anyone knew a recipe like this or something along these lines,What recipes can be changed to make something completely different?
For your science project, you don't even have to change the ingredients of a recipe to get a different outcome. Everyone knows the Toll House cookie recipe on the Nestles Chocolate Chip bag.





If you follow their directions, they say to beat together the sugars and butter first, then add the eggs and beat, mix together the dry ingredients (flour, baking powder, etc.). Add them just until incorporated and no flour shows and then add the chips and nuts. That creates the cookie most people know - crisp and still chewy in the middle.





Now, if you take that same recipe but instead of mixing things the way they say, just dump everything in the bowl at the same time and mix it all up, you will come out with a totally different cookie. It won't be crisp. It will be chewy.





If you take that same recipe, following it's original directions, and change out the 3/4 cup of white sugar for all brown sugar in the recipe - so instead of 3/4 c white sugar and 3/4 c brown sugar, you have 1 1/2 cups of brown sugar, you will have a moist chewy cookie - not crisp. If you change out the brown sugar for all white sugar, you will have a crispy, crumbly cookie. You could give it a try for your experiment and have small samples for people to taste.





Hope that answers your question.





If you want another experiment outside the box, then take a normal boxed cake mix and a small box of Cook%26amp;Serve Pudding along with the milk called for in the pudding recipe. Also you will need 1/2 cup of mini chocolate morsels and 1/2 cup of chopped nuts.





Put the boxed cake mix in a bowl (you will NOT be using oil, eggs, or water). For instance use chocolate cake mix - any brand. For the Cook%26amp;Serve Pudding, use either chocolate - any brand or type of chocolate - or coconut cream. It MUST be Cook%26amp;Serve. It cannot be Intant. Add the milk called for on the box and make the pudding. Once it's at the boil and has thickened, remove immediately from the heat and pour it into the dry cake mix and stir - it will start to rise (that is the action of the baking powder with the heat). Pour into a sprayed small sheet cake pan or 9'; square cake pan. Sprinkle with the mini chocolate morsels (regular chocolate chips won't melt in time so you must use the minis). Sprinkle with the nuts (pecans or walnuts). Bake in a preheated 350潞 oven for 25 minutes. DONE. Don't overbake. It will taste like a cross between a cake and a brownie. Totally different from a normal cake.