I'm keeping at it, because I don't want to face the rest of my life without cookies and cupcakes!
I'm making the mistakes, so you don't have to.
Just because your baking is now Diabetic-friendly, it doesn't mean you will be eating handfuls of cookies. They are small and you are limited to 1 or 2 per serving.
I found a Splenda Cookbook at my Mom's and also checked out the Splenda website and got a few tips.
- The conversion charts for substituting the different forms of Splenda are here
- In order to achieve volume in your cakes, go down 1 pan size from 9 in to 8 in. Add 1/2 cup of non-fat dry milk and 1/2 tsp baking powder per cup of Splenda.
- To keep muffins moist, add 1-2 tsp of honey. My poor daughter has eaten some really bad experiments in this category.
- In cookie recipes, add an additional tsp of vanilla extract and flatten the cookies a little before baking.
- Recipes may require less baking time. For cookies, brownies and quickbreads check at 3-5 min before suggested baking time. For cakes, check at 7 to 10 min before suggested baking time.