Just a quick note to the bakers who read here...... If you're a Splenda user and thinking of trying the Splenda-Sugar blend.... I'm warning you now, it is extremely sweet. A 1/2 cup of this stuff equals 1 cup of sugar-- make note. They mean it. 
Just a warning.
So, now I'm experimenting with using lesser quantity of the blend (adding extra flour to keep the consistency)--I've already cut back to 1/3 cup instead of 3/4 and its still sweeter than I'd like. But the cookies sure looked good :)
Back to the drawing board.....
Cat
9 comments:
I have heard that its like that when you use splenda...we can never find it in our stores...it's ALWAYS sold out....ALWAYS!!
*hugs*
We have Splenda here too, haven't used it though will keep that in mind.
Chocolate chip cookies... Mmmm! :o)
Sara x
Thanks for the FYI! Chris bought some at the store a few weeks ago to try and I've been afraid to use it...now I know what to expect ;)
xoxo~Bernadette
Thanks for the info.
http://journals.aol.com/visionarydiva1/AVisionaryDiva
http://journals.aol.com/visionarydiva1/ABookClubforJLanders
1/2 sugar 1/2 splenda, the way i see it, eat full sugar and to hell with it!
Then, as any insanely-sensitive AOL journalist will readily inform you... It take ten cups of Splenda to equal the sweetness of, one 'Love Train'.
~Incomparably sweet 'B'
http://journals.aol.com/thelovetrain/Drift/
http://journals.aol.com/thelovetrain/tracks/
http://journals.aol.com/imagetrain/photos/
Yummm. Choc chip cookies... ~Sie
Hey Cat I have made that same mistake before with Spenda before and baking! They don't tell you that it is the super hero sweetners and it is hard to judge how much to use. Oh well! The other thing that is hard with Spenda is that it doesn't always make things come out the same way that sugar does. I went back to using sugar, sometimes imitations just aren't the same.
I'm a big fan of using Splenda in my baking, and I love it!! I guess this blend is for those who can't really give up the thought of sugar, but for me Splenda is just as good!! :)
~Danielle
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