super-stah!
The thread I started over here is now up to 77 comments! I rock! *giggle*
Okay, to make this post on topic.... has anyone tried doing much baking with Splenda? I did a lot of my Christmas baking with Splenda (and some sugar -- but didn't bother buying the Splenda Baking Blend since it's just sugar&Splenda and less expensive for me to mix them myself!) and everything turned out well. The pumpkin bread turned out pumpkin-y-er and very moist. The Russian tea cookies were a very nice crumbly texture (but I used real powdered sugar on top). And the chocolate-pecan mini-molten lava cakes were DELISH!
I've been trying to wean myself off of processed sugars for awhile now... and Splenda is the only sugar-replacer that I can stand.
Anyone else have Splenda experiences/comments to share?
Okay, to make this post on topic.... has anyone tried doing much baking with Splenda? I did a lot of my Christmas baking with Splenda (and some sugar -- but didn't bother buying the Splenda Baking Blend since it's just sugar&Splenda and less expensive for me to mix them myself!) and everything turned out well. The pumpkin bread turned out pumpkin-y-er and very moist. The Russian tea cookies were a very nice crumbly texture (but I used real powdered sugar on top). And the chocolate-pecan mini-molten lava cakes were DELISH!
I've been trying to wean myself off of processed sugars for awhile now... and Splenda is the only sugar-replacer that I can stand.
Anyone else have Splenda experiences/comments to share?