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Modified Treats

Everyone gets up in arms about artificial sweeteners. Whenever a new sweetener comes out, it comes under attack by the uber-granola crowd.  First it was saccharine.  Then aspartame.  Then sucralose. Then...

They cause cancer.  They cause diabetes.  They cause addiction to sweet foods.  They cause obesity.  They cause . . . they cause . . they cause . . .

Know what?  There isn't one shred of documented evidence for any of this.  Saccharine, for example, was indeed found to cause cancer in lab rats, but only when the rats were given nearly their own body weight in the stuff first.  But the headline SACCHARINE CAUSES CANCER got out, and suddenly everyone was screaming for it to be removed from foods.  Aspartame was used for decades and has absolutely no harmful side-effects whatsoever, as study after study after study has shown.  But thanks to the granola crunching crowd on the Internet, memes spread that it was somehow bad for you and the howling began.  Now the soda companies have removed it from their drinks and they're replaced it with Sucralose, which doesn't taste as good.

I really, really hate stupid people.

The only artificial sweetener Darwin can stomach in coffee or other mixed beverages is aspartame, largely because other sweeteners don't dissolve well. But it's getting harder to find thanks to the granola idiots.

And here's the thing: I'm breaking all kinds of granola idiot rules, to great effect.

DON'T USE ARTIFICIAL SWEETENERS IN BAKING, they howl.  Never, ever ever!

Yeah?  Bite my hairy long one.  Maybe you'll get a little protein out of it, granola ass-wipes.

A while ago, I bought a big bag of zero-calorie white "sugar" and zero-calorie brown "sugar."  The white is supposed to be used one-for-one as regular sugar, and the brown is twice as sweet, so you use half as much.

As an experiment, I made some chocolate chip cookies with it.  I followed the recipe pretty much as normal, but substituting artificial sweetener for sugar: 3/4 cups of white and about 1/3 cup of brown.  Because I was afraid of lost bulk, I added another 1/3 cup of white sugar.  I also wanted to reduce the amount of simple carbohydrates from the flour.  The normal recipe I use calls for 2 3/4 cups of white flour.  I changed this to 1 1/2 cups of white flour and 1 1/4 cups of whole wheat flour and used 1 1/4 t. of baking soda instead of just 1 teaspoon to ensure a decent rise.  I also used dark chocolate chips, which have lower sugar than semi-sweet or milk chocolate chips.

The recipe:

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup artificial white sugar
1/3 cup artificial brown sugar
1/3 cup white sugar
1 t vanilla
2 large eggs
1/2 t salt
1 1/2 cups white flour
1 1/4 cups whole wheat flour
12 oz. (2 cups) dark chocolate chips or pieces

Preheat oven to 350 degrees.  Beat butter and all sweeteners together until well blended at medium speed, approximately three minutes.  Stir in eggs and vanilla.  Sift together dry ingredients and blend into butter mixture until just combined.  Mix in chocolate chips. Drop by spoonfuls onto greased or parchment-lined cookie sheet and bake until golden brown, usually about 12 minutes.

They came out tasting delicious.  Darwin and the boys said they couldn't tell the difference between these and regular cookies.

Yesterday, I tried the same thing with banana bread, once again substituting artificial sweetener for the sugar and using half white and half whole wheat flour.  I got the same result--banana bread that was indistinguishable from regular bread, but something the diabetics in the house could eat without spiking their blood sugar.


( 1 comment — Leave a comment )
Sep. 24th, 2016 03:11 am (UTC)
What's your artificial sweetener of choice?
( 1 comment — Leave a comment )

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