It’s beginning to look a lot like Pinterest…

On Dasher, on Dancer, on Prancer, on Guinness... what?

On Dasher, on Dancer, on Prancer, on Guinness… what?

So I’ve really taken this Pinterest thing way too far today. My 6-packs of normal beer have been holiday’d to present as gifts. My mother in law told me that I’m in charge of desserts for Christmas Eve, so I started pinning stuff that I know I’ll never ever bring down to share. I even tried cleaning my bathroom with white vinegar and blue Dawn. (Which assaults your senses. My nose is very offended right now.)

I won’t knock it now that I’ve joined the masses of women who pin random ass remedies for sore throats, soap scum, and highly allergic children. But it’s seriously taken over my life. And I knew this would happen, which is why I avoided it and everyone’s Facebook overshares when it came out last year-ish. But too many people kept talking about how many fantastic things they were discovering in the deep crevasses of the interwebz. So I got curious. Because maybe I wanted to be more creative too.

Some things have been great: for example, this chicken recipe, this soup, these cookies, or whatever the heck this is.

Some… not so great. Like using vinegar (again!) to clean my make up brushes. Yeah – not so much. Or those flourless chocolate cookies that were really only made with powdered sugar and chocolate powder. (Chemistry 101 anyone?)

It’s also awkward when you start following your mom and she’s pinning holiday jello shot recipes. Ummmm…

I also use it to save stuff that I find on Etsy. In fact, I had my own Christmas List board because I was tired of answering the parents’ questions about lists and having them shop at stores they’ve never heard of. Here, I can just point them to a link online and have them click-add to an Amazon shopping cart. Easy peasy lemon squeezy.

I also like having more people to follow. So feel free to add/follow me. I like finding other PWDs with fun modifications to their recipes. So the more, the merrier.
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Wordless Wednesday: Holiday Baking Edition


Many hours on Pinterest led me these! Of course, I had to make them slightly different and use much more fun sprinkles.

I suppose you could make them with Splenda, but why? The Candy Cane Kiss in the middle pretty much negates the effort. But – I did use whole wheat flour for 90% of my holiday baking this year.

The dough and cookies are a little “grainier” than normal, but everything tastes the same, really. I’m sure it all breaks down to about the same carb count in the end, but at least it’s a bit slower.


To Splenda or Not to Splenda

I love to bake. If I could live on baked goods, cookies, cakes, quickbreads, and empty carbs, I’d do it. (I hate to cook though.) Maybe it’s the control freak in me that knows that I have to follow a recipe exactly in order for it to turn out correctly. And it works out great because the cook is supposed to share her spoils… not eat it herself.

Finding an alternative to my other favorite hobby have led me to Diabetic Cooking websites and diabetic keywords on Pinterest. (I don’t really want to give this up. Neither does my husband.)

So tonight I tried baking a really odd combination of ingredients and ended up with something pretty fantastic.

These are Blueberry-Lemon-Ginger muffins. I know, right? I wouldn’t have tried mixing those together either. But, oddly enough, it works. It’s just sweet enough to enjoy in the morning with a cup of coffee. But, apparently, only around 20 grams of carbs.

Here is the recipe.

A couple notes:

  • I used Splenda rather than the sugar Splenda blend. Remember that the blend only require half as much or so when subbing it out for sugar. Since 100% Splenda is the equivalent 100% sugar, I used one cup of Splenda. Worked fine.
  • This recipe makes a real gooey dough. Expect to slap it down into the muffin cups by the spoonful. Makes exactly 12.
  • I have never zested anything in my life. Until now. I assume there is a better way to do it than I did. But it didn’t seem to hurt anything.
  • Around here, blueberries are SUPER EXPENSIVE right now. This might be a good summer treat instead.

Now, I haven’t baked with Splenda in a really long time. In fact, I kind of swore off it because I was getting unpredictable results with my cookies, and people often gave me weird looks when I said they were eating artificial sugar. (A soapbox post on that later, when I’m feeling feisty.) Plus it’s expensive. And I bake… a lot. However, I was curious, had some Splenda left over, and wanted to try it. I’m sure regular sugar can be subbed in if you don’t feel like putting chemicals in your body. <sigh>

Anyway, if you try it, let me know what you think.

Dietician appointment early morning tomorrow. Yay!