Holiday Baking

fitover40

fitover40

Cathlete
Who is doing holiday baking? I've decreased mine by a lot! It's nice not feeling like I need to bake just because it's the holidays. I am not missing spending all that time in the kitchen either!

Now for my question. I'm trying to cut out as much sugar as possible especially because diabetes runs in my family. What is the best option? Splenda (not crazy about the taste), stevia (expensive and getting the ratio right seems like it'd be difficult since what I have would not be a 1-1 ratio), xylitol (I've never used this and wondering if this would be good), or?

So, what's everyone's experiences?
 
Oh and along with sugar, what about the flour? Do you use all whole wheat, or a mixture of whole wheat and all purpose?
 
HI!!!! Iplan on starting my cookies today. I know my mother-in-law uses splenda as my father-in-law is diabetic. I myself will use sugar and reg. flour, it's the holidays, why not splurge? Have fun baking:)
 
to bake is devine

or something like that. I would suggest the splenda blend for baking and maybe using a cook book designed with that in mind.

As for myself, I don't use the whole wheat to make cookies. I use it in breads/quick breads.

I will be in the kitchen all weekend. I have to bake 3 dozen of four different types of cookies. I will be a little lazy and make one a nut brittle. I'm also going to do an orange shortbread, cinnamon balls, and maybe ginger snaps. I'm also on the hook for some sugar cookies too. I'm only testing them not really eating. That means carving out a notch instead of eating a bite of cookie. I'm also doing my normal exercise routine. I have my healthy eats already planned out. (eggs, spinach, little ground beef, broccoli, cheese/olives to snack on, a healthy meatloaf for dinner and green beans) I don't know if you have trouble with the baking/not eating :rolleyes:it but I have had the problem in the past. I'm just determined to see progress this week instead of backsliding on a hill of sugar. :confused:
 
Hi Lisa,

I do a bit of baking...mostly un-fussy things like muffins, coffee/fruit cakes, cookies/brownies and stuff like that. No light fluffy, airy cakes.

I've been trying to move away from heavily refined sweeteners and using honey and maple syrup only with very good results (these also jive with my attempts to be a local-vore as much as possible). I don't know what kind of impact these pose from a diabetic standpoint. I avoid artificial sweeteners as much as possible as they all tend to give me headaches.

I've also been experimenting with different kinds of flours...oat, buckwheat, almond meal and the like. I'll mix them based on the recipe, sometimes including all-purpose (reduced 1/2 to 1/4 of the recipe specs) and sometimes omitting it completely.

One thing I have found with whole wheat flour is that it tends to be a little too dense on its own, so I blend that with all purpose. I have found oat flour too be lighter and easier to use without blending.

You really have to experiment...my duds go to the birds...literally. :D

Bob's Red Mill http://www.bobsredmill.com/recipes.php

and Karina's Kitchen (gluten free) http://glutenfreegoddess.blogspot.com/

are good places to find baking recipes to experiment with.

Hope this helps!

ETA - The bakery at my local food co-op makes these scones that use only spelt flour (and few other ingredients)...they're wonderful! I think that would an interesting flour to work with as well.
 
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Not baking today, but candy making

Ok, I will do some gingerbread cookies today, but everything else today is candy making. I did choc covered cherries and rum balls 2 wks ago bc they need time to ferment. Today is marble fudge, Baileys truffles, peppermint marshmellows, nut brittle, caramels, almond bark preztels, peppermint bark, peanut butter squares. I use all sugar in mine, so no help there. I was just looking on the web for sugar free peanut brittle recipe as my dad loves brittle but is diabetic and not taking care of himself:(:mad::( and I don't want to add to the issue. But couldn't find anything that sounds good, so he may not be getting anything. I am leaving out the turtles and the toffee this year, unless I decided to do them next payday. Buying all that choc and nuts gets expensive. I looked like I was having a bad sugar/choc craving at the grocery store last night! I'll do another batch of brittle Christmas eve for gifts for DH's family bc they really like it. Most of this stuff doesn't stay at home, I take it to work andd so does DH, and we keep a bit at home. DH's coworker actually asked him the other day when the goodies were coming!

Nan

ETA: that was 10 bags of mixed variety choc chips, 2 baking bars, 6 bottles of Karo, 3 bags of sugar, 4 boxes of butter, and a jar of molasses at the store last night. Good gracious! I def need some time with Ms Cathe today. I have to sample the wares as I go. Quality control, ya know!
 
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I just have to butt in here and say y'all should bake those awesome sour-cream based iced cut-outs. I am a die-hard choco-holic but I even pass up chocolate stuff to get to these. I don't bake but anytime someone brings in those things it's almost as bad as when they bring in Krispy Kreme glazed donuts. MAKE THOSE BECAUSE THE ARE THE MOST AWESOMEST!!!!


Then send them to me:p.
 
Nan,

I was doing the same thing at the grocery store!!! My cart was full of suger, flour, chocolates, nuts, decorations, butter!!!!

Stacey -- what is this sour-cream cut outs thing you say is sooo good?!?!?! I am dying to know. I need a new cookie recipe.

I use a combo of flours when baking. A little of this, a little of that. I like whole wheat pastry flour mixed w/regular. I also use Splenda baking for my diabetic husband. Almond flour is good too. I have a really good cookbook called : The Big Book of Diabetic Desserts: Decadent and Delicious Recipes Perfect for People with Diabetes, by Jackie Mills. Mostly though it comes down to portion control for diabetics; for all of us really!!

Have fun baking :D
 
Cutting back too...

I have decided to cut back on candy making and baking this year also. Don't get me wrong, we'll still have too many sweets around!

I will do my famous Vanilla Butter Sugar Cookies - (Stacey, you'd love these) - I acutally just made some for Thanksgiving for my son to take to school -used turkey and leaf cutters- and of course I ate too many! By the way, my son is a Junior in high school, I've been making them for his friends since Kindergarten, they expect them!

Last year I bought a little fudge instead of making some, and that works so much better! I also buy those butterfinger and crunch bells and eat too many, but I don't think it's as bad as the homemade candy I used to make.

I'm gonna try to be a good girl and maybe Santa will bring more workouts!

Susan
 
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This weekend I am having some children over for cookie decorating -- sugar and gingerbread cookies, and I think we are making peanut butter blossoms also.

Next weekend is the HUGE baking event -- I am taking a day off from work to do nothing but BAKE COOKIES! Six different kinds, to be exact, and then will spend the rest of the weekend delivering to family and friends!!

I LOVE HOLIDAY BAKING!
 
No cookie swap?

Hah! This is the first year I'm NOT doing a cookie swap (too much going on at work). It's great to make a couple a dozen cookies, have some friends over, drink some wine, eat some snacks and everyone leaves with a couple dozen of different cookies!

You know, I've tried Splenda and I'm just not happy with it, and I consider myself a pretty good baker of all things sweet and sugary :). I wasn't happy with the Stevia, either, and the cost is a little much.. Haven't tried the xylitor (sp?), please share how that works! I will use the Sugar/Domino blend and actually find myself cutting back on the sugar in things lately.

have fun baking!
 
ElleJay, I'm just like you, good at all things sweet and sugary! :( Normally I'm always asked to make the dessert and funny thing is for my office Xmas party potluck I was asked to bring dessert. I've only been there 3 mths so they don't even know that I'm famous for my desserts! On top of it all, I work for a nutrionist now, so how good does it look bringing a sugary dessert? :D So, I'm bringing a Pumpkin Walnut cake, it still has sugar, but I'll not frost it. Then I'll also bring some White Chocolate english toffee popcorn because it's great to munch on.

Other than those things, I'm done for the year since I cut way back. I'll have to try to Xylitol next year, but my friend just told me that she isn't all that happy with it either. I think maybe for best taste a 1/2 sugar, 1/2 splenda may be the best. This was the first time I've tried all Splenda and I wasn't too happy with it.
 
My2girls said:
Stacey -- what is this sour-cream cut outs thing you say is sooo good?!?!?! I am dying to know. I need a new cookie recipe.
Click to expand...

Oh wow. I thought all you bakers just knew all this stuff because I surely don't. But you know those really plain dough cookies with the icing on top that are usually kind of dry and boring? I used to know this girl (long long time ago) and she'd make massive amounts of various types of cookies and bring them in to work. She was very inventive but everyone's favorites were her iced cut-outs. But her version was soft and yummy and just melted in your mouth (I salivate just thinking about them). I asked her what she did different and she said hers have sour cream, which made them moist and gave them that melt-in-your-mouth texture. She DID give me the recipe which I'll try to find tonight and I'll get back to you.
 
Here ya go Gayle, enjoy! Warning, this has sugar. :D

White Chocolate English Toffee Popcorn

2 bags microwave popcorn ( natural flavor)
1 bag white chocolate chips
2 scoops English Toffee drink mix (this drink mix is a dry mix where you normally add water to it to make a hot drink -- I use all different kinds of Tastefully simple drink mixes - Oh my Chai and Vanilla Bean Chiller are some of the others I've used)

Directions:
Pop pocorn in microwave as directed on bag. Spread poppped corn on greased or non stick baking sheet. Remove any unpopped kernels. Melt white chocolate as directed on package. Add English Toffee mix (or your favorite flavor) to the melted chocolate slowly, stirring as you add it. Spread chocolate mixture evenly over popcorn. Stir (or mix with your hands) gently to coat. Let stand until set.

Hope you enjoy it!
 
ElleJay said:
Hah! This is the first year I'm NOT doing a cookie swap (too much going on at work). It's great to make a couple a dozen cookies, have some friends over, drink some wine, eat some snacks and everyone leaves with a couple dozen of different cookies!
Click to expand...

Actually, this is my FIRST year that I am joining in a Cookie Swap at the office! I think it will be a blast! I am making Lemon Bars and Russian Tea cakes (or snowballs)! I'm so looking forward to seeing what other goodies othere are bringing!
 
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