Eggs… Eggs Everywhere

Om nom nom

Based on feedback, I decided to bring these yummies to Thanksgiving tomorrow. Here are some notes if you decide to make them.

  • I have no idea why the recipe says use stevia. Especially in that amount. No other stevia recipe I’ve seen uses that much, mostly because it’s so concentrated. So I subbed in Splenda for the exact amounts listed. They are definitely sweet though.
  • This recipe uses EGGS. So many eggs. Five total. Luckily, you only actually use one whole egg. The rest are egg whites. So, if I were to make this again, I’d probably by the “pour your eggs” from a carton to save on time. My little egg separator was taking it’s dear ol’ sweet time.
  • They stick to paper cups really bad. I’d suggest waiting until they are completely cool before taking them for a taste test.
  • They are really dense.
  • I used reduced fat cream cheese rather than fat free.
  • I beat the cream filling ingredients with a hand mixer rather than cleaning out my Kitchen Aid.
  • It passed the hubby approval test.

We’ll see how they stand up against the multitude of other desserts we’ll have tomorrow.

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!