What me?  No really, all my recipes turn out faaaabulaaassss!!!

                                             (Watch for lightning)

I have to laugh to myself when people tell me that it's easier for me to come up with recipes because I'm really good at it.  With that in mind, let me tell  you about a little of what really goes on when I'm trying to make something new, or revamp some recipes that I've found interesting.

Here's my lovely photo of an Orange cardamom cake I've just developed.

What you're not seeing are the countless attempts and (and fails)  I've made getting to the photo, or what the rest of the kitchen looks like!
A stack of bowls stacked so high they're swaying with only the sticky contents holding them all together.
Three sets of measuring cups and spoons, every shaped baking pan ever invented and I've lost count of the spoons, spatulas and ladles. There's a three dimensional splat of batter inching it's way down my left pants leg  along with several other ingredients (that are now unidentifiable) all over my once clean shirt. 
There  are ingredients and packages everywhere and so much flour thrown around that I could collect it and make another whole cake. (Don't worry, I won't) Wadded up kitchen towels adorn many surfaces, including the one on the floor in front of the fridge sopping up the contents of a container that I failed to hang on to.
My pride and joy, however, are all the powders, liquids and other assorted anomalies in places that I have no possible idea how they got there.  Some defy the laws of physics. 
However, the cake looks lovely and for the next three hours or so, you'll know where I'll be and what I'll be doing.       
 
                                             

  What's my point to all this you ask. Simply this:
Go for it! Get in that pantry and pull out some lovely healthy ingredients and don't be afraid of the outcome.  If failure is thought of as it should be, a teaching experience, then you can see where you went awry and begin again. 
If you're unsure of what ingredients should go together, just google a favorite chefs recipe for whatever you're attempting.  Scan simple ingredient recipes (with only a few) ingredients to gain a little confidence.  Or do what I do, throw caution to the wind (and on the counter, cabinets, etc.) and wing it. Just don't dump a ton of the "iffy" ingredient, just test a little off to the side.  You'll know right away, believe me, and it will not waste all of your precious ingredients.

 Now, if you have teen guys at home (or I guess guys in general) they may even eat all your attempts. Win-win.