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Thread: April baking challenge
04-07-2010, 12:44 AM #46
- 04-07-2010, 02:44 AM #47
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Gees...I am going to have to refresh/re-do my victim list so I can do some more baking.
You guys that can bake this stuff and then they disappear.......yeow.......maybe if I put them out on the street and marked them 'free'..........
My postman did thank me for the cookies though......I wonder...........04-07-2010, 11:09 PM #48
frugalfanny - I'm like you...I bake but its just my dad and I that eat them and we don't eat sweets very often so the baked goods will last eons lol.
Palooka - those bars sound yummy and it uses whole wheat flour! I'm debating on making those for April's challenge04-08-2010, 12:20 AM #49
Libby, make 'em.
Yeah, my kids tear through them so fast. lol I don't get to eat much of them.04-08-2010, 12:42 AM #50
04-08-2010, 01:18 AM #51
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OMG hahahaha - frugalFRANNY!! I'm sorry lol
Palooka - do you make them as the recipe listed or have you tweaked it? The one review said it was doughy...thats one thing I don't like/want and then another review was using apple sauce to make them chewy. Not sure which route I should try if I do try.04-08-2010, 01:36 AM #52
I've never made them but this recipe could sure be tweaked. I would use the banana for the fat replacement and not the peanut butter.04-08-2010, 02:14 AM #5304-08-2010, 02:35 AM #5404-11-2010, 10:25 PM #55
Ok...so for April's baking challenge I made 100% whole wheat almond & cranberry biscotti cookies. They didn't turn out as well as I had hoped but are still edible. The recipe I used could've used more almond flavoring and more sweetness. I did sub Splenda in for white sugar.
I need to re-make the biscotti again with my tweaks as well as my zuc bread from last month but I think my dad used the last of my zucs the other night for dinner!04-12-2010, 01:15 AM #56
They look yummy. How much Splenda did you use?04-12-2010, 02:27 AM #57
Original recipe said 1/3c sugar and as per the Splenda directions: use half in Splenda what the recipe calls for in regular white sugar.
I think I'm going to use the whole 1/3c of Splenda b/c honestly it tastes like over dried bread nuggets with chunks of cranberry & almond slivers in it. Can't taste the sweetness til you hit a cranberry. I need to ramp up the almond extract as well.04-12-2010, 02:33 AM #58
I love almond extract. Really didn't know how yummy it made things taste until I bought a cupcake cookbook.
I think Splenda can really be tricky with baking.04-12-2010, 02:50 AM #59
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Thanks for posting the pic Libby.
Guess I will have to look at it later........it wouldn't come up. They look okay........from what I can see....
I have got to get busy.......bought some pie crusts last week.......I don't do 'roll dough' stuff!04-12-2010, 07:21 AM #60
Made the jello cake last week for the girl at work.
Want to do some brownies this week for my daughter.
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