Baking Tips?

 Hey everyone

I got a new kitchen aid pro stand mixer for xmas and am itching to use it!!!

I wanna make something sweet but ok for postopers... I keep finding recipes that require brown sugar but I'm confused by the spleanda brown sugar blend, because the first ingredient is sugar!!

Can you guys let me know how you tackle his problem or share some recipes PLEASE!!
 

Lucky girl! 

Have you checked out the Ontario Recipe forum?  The link is in my signature.

Brown sugar Splenda is half sugar and half splenda, so be careful. You'd probably be better off looking for recipes that call for white sugar only and use the fluffy splenda in place of it.

I posted a recipe for individual cheesecakes made with splenda and they were really good.  I froze them and would just take one out now and then.  I just put some raspberry sauce made with splenda on top.

I use Sugar Twin Brown Sugar Twin in recipes that call for Brown Sugar. It's no sugar because it's made with aspartame. If it's in a recipe, it gives the same flavour and baking properties. If it's used as a topping (like a strusel) it doesn't have the same consistency. I've used it in making protein banana bread and protein coffee strusel muffins and both turned out yummy. Another option, although I haven't tried it because I've been happy with the sugar twin, is to mix a tiny bit of SF maple syrup into splenda, you need a lot of splenda because it desolves quite a bit into the syrup, but it has a similar consistency and taste from the recipes I've read. 

There are tons of recipes online and on the ontario recipe forum. One of my favourites was from bariatric foodie for Protein Banana Cream Pie I made mine with almond meal crust to up the protein and to accomadte for someone who was eating it and has celiac (just grind almonds, about 2 cups of ground almonds, pulse in 4 tbsps margarine or butter and a bit of splenda until a paste forums. I used a big pie plate because I made it for Christmas dessert to share with everyone... they all really liked it by the way... press in the mixture and bake at 350 for about 8 to 10 minutes or until golden brown. I believe that's the right temperature but you can google a bunch of almond crust recipes to get exact instructions) than used her fillings. I would recommend maybe half a cup less milk because it wasn't as firm as I expected. 

Another recipe I really enjoyed with Chocolate Cupcakes and Sugar Free Buttercream frosting from Healthy Indulgences blog. I made this with my hand mixer and it would have definitely have helped, especially with the icing, to have a stand mixer. I got one for Christmas as well and am planning to make more icing with it to frost the other 6 cupcakes I saved in the freezer from the last time I made this recipe. 

Happy Baking!

I just use regular splenda, but then most of the recipes I bake don't call for brown sugar.  I use dates or very ripe banana's as sweetener a lot of the time.  I sub out oil for apple sauce to cut down calories. And use Sugar Free Maple Syrup in place of Agave or Honey when called for in recipes.

 You can substitue Whey Low brown for brown sugar in recipes.  It's available from Low Carb Grocery - great stuff!!