Yesterday was a day for making memories! I spent the afternoon in the kitchen with my daughter baking cookies. We made two batches of Chocolate Chip Cookies (BCC - 97) and then a third converting the recipe to use Splenda instead of sugar. The first batch became a snack for my daughters youth group last night. They were a big hit! She left home with 4 dozen cookies and came home empty handed. The second batch was made into Chocolate Chip Bars that my husband took to the office this morning. I sampled one of the bars last night at dinner. It was good, but I think I prefer the Toll House recipe that comes on the back of the chocolate chip bag. The third batch was the most interesting.
Since my husbands diabetes diagnosis, I will admit that I have not made much effort to make sugar free desserts that he can enjoy. At first I tried, but the results were always diappointing and dicouraging. So, I just gave up and stopped baking. His favorite cookie is Chocolate Chip. So, armed with information on how to convert recipes I decided to convert the BCC recipe and make yet another attempt. The result was more like a Chocolate Chip Scone than a cookie, but it is good! My husbad says he likes it, but it doesn't satisfy his desire for a good Chocolate Chip Cookie. I have some ideas about what I'll do next time to perhaps get better results.
After resting my tired feet for a little while, I made Corn Bread (BCC - 36) to go with the soup leftover from last night. I have never made cornbread using buttermilk. The recipe passed down through my family uses milk. My husband and I really like it! The result was a cornbread that was less dense than what I'm used to, and it had a wonderful flavor.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment