HOW TO BAKE

Learn from our expert about how long to bake your pumpkin spiced cupcakes in thisfree recipe dessert video on making pumpkin spiced cupcakes. Expert: Georgette Rampone Bio: Georgette Rampone is a chef, baker, and consultant. She is a much sought-after restaurant and bakery consultant who specializes in the development of unique signature recipes. Filmmaker: Louis Nathan

One of the greatest benefits of the sugar substitute Splenda is that this alternative for table sugar can be used to prepare a wide range of your favorite baked goods.  This is a great advantage for people who want to cut back or eliminate granulated sugar from their daily diet while still enjoying something sweet every now and then.  There are some tips to keep in mind, however, if you are planning on trying a few recipes using Splenda instead of sugar.

Unlike some other sugar substitutes, Splenda measures just like granulated sugar.  This means that in many recipes you can simply substitute a cup of Splenda for a cup of sugar without making any other complicated adjustments to the recipe.  This is especially true when the purpose of the sugar is to add flavor, and not as a way of adding volume or texture to the finished recipe.

While it is true that Splenda does not effectively work in recipes to cause baked goods to rise or obtain a less dense texture, there are a couple of ways to still cut back on calories and carbohydrates while baking.  One approach is to use a combination of Splenda and table sugar instead of just sugar.  Because Splenda is made from sucralose and maltodextrin, it will blend easily with the sugar and not create any type of unusual taste.  For example, if a recipe calls for one cup of sugar, use a half cup of Splenda with a half cup of table sugar.  This will allow the recipe to achieve the proper texture while still cutting the amount of carbs and calories in half.

Another approach that works in many recipes is to augment the Splenda with a little powdered milk mix and baking soda.  The usual recommendation is to include a half cup of the dry powder and a half teaspoon of baking soda for every cup of Splenda used.  This approach will still achieve the desirable texture, while obtaining the sweetness from the use of the Splenda.  For people who simply want to do away with granulated sugar altogether, this may be the most beneficial option.

It is important to remember that Splenda is not capable of activating yeast in any recipe.  When preparing breads and other foods that require yeast, do not completely substitute Splenda for the amount of sugar indicated in the recipe.  Instead, try to add a minimum of two teaspoons of granulated sugar, and then finish out the rest of the measurement with Splenda.  This will be enough to allow the recipe to rise properly and still cut the amount of carbs and calories in the finished product.

Puddings can be made with Splenda without changing the texture at all.  However, it is often recommended to add an extra tablespoon of extract for every cup of Splenda used in the recipe.  The extract helps to boost the flavor.  This same approach can be used when making cookies or custards as well.

When preparing meringues, it is no secret that sugar adds both volume and flavor.  Since Splenda cannot enhance the volume, it is necessary to add something to the egg whites that will achieve that same effect.  In these situations, baking powder is often recommended.  Adding roughly a teaspoon along with Splenda will make it possible to form beautiful peaks or meringue that will achieve a golden brown in the oven.  While the texture is not exactly like that of meringue made with sugar, it is so close that many people will not be able to detect the difference. One easy trick to help the meringue achieve a golden brown finish is to spray the top of the meringue with a little cooking spray just before sliding the recipe into the oven.  The same approach can also be used with quick breads where a little browning adds to the overall presentation.

Many people are surprised to learn that Splenda can be used when making fresh jams and preserves.  This is because the sweetener does not lose any of its flavors when subjected to heat.  However, it is important to note that Splenda is not able to duplicate the preservation qualities of granulated sugar.  This means that it is very important to employ proper storage techniques in order to maintain the freshness of the food.  Once the container is opened, make sure to keep it refrigerated and throw away any unused portion after a month.

To help you learn how to bake with Splenda, there are a number of resources in print as well as online.  McNeil Nutritionals, the makers of Splenda, have released many easy-to-create recipes using their product.  Other recipes have been developed and published by culinary professionals as well as consumers who love to use Splenda at home.  The recipes tend to be very easy to follow, making it possible for just about anyone to learn how to make delicious treats using Splenda.

One of the greatest benefits of the sugar substitute Splenda is that this alternative for table sugar can be used to prepare a wide range of your favorite baked goods.  This is a great advantage for people who want to cut back or eliminate granulated sugar from their daily diet while still enjoying something sweet every now and then.  There are some tips to keep in mind, however, if you are planning on trying a few recipes using Splenda instead of sugar.

Unlike some other sugar substitutes, Splenda measures just like granulated sugar.  This means that in many recipes you can simply substitute a cup of Splenda for a cup of sugar without making any other complicated adjustments to the recipe.  This is especially true when the purpose of the sugar is to add flavor, and not as a way of adding volume or texture to the finished recipe.

While it is true that Splenda does not effectively work in recipes to cause baked goods to rise or obtain a less dense texture, there are a couple of ways to still cut back on calories and carbohydrates while baking.  One approach is to use a combination of Splenda and table sugar instead of just sugar.  Because Splenda is made from sucralose and maltodextrin, it will blend easily with the sugar and not create any type of unusual taste.  For example, if a recipe calls for one cup of sugar, use a half cup of Splenda with a half cup of table sugar.  This will allow the recipe to achieve the proper texture while still cutting the amount of carbs and calories in half.

Another approach that works in many recipes is to augment the Splenda with a little powdered milk mix and baking soda.  The usual recommendation is to include a half cup of the dry powder and a half teaspoon of baking soda for every cup of Splenda used.  This approach will still achieve the desirable texture, while obtaining the sweetness from the use of the Splenda.  For people who simply want to do away with granulated sugar altogether, this may be the most beneficial option.

It is important to remember that Splenda is not capable of activating yeast in any recipe.  When preparing breads and other foods that require yeast, do not completely substitute Splenda for the amount of sugar indicated in the recipe.  Instead, try to add a minimum of two teaspoons of granulated sugar, and then finish out the rest of the measurement with Splenda.  This will be enough to allow the recipe to rise properly and still cut the amount of carbs and calories in the finished product.

Puddings can be made with Splenda without changing the texture at all.  However, it is often recommended to add an extra tablespoon of extract for every cup of Splenda used in the recipe.  The extract helps to boost the flavor.  This same approach can be used when making cookies or custards as well.

When preparing meringues, it is no secret that sugar adds both volume and flavor.  Since Splenda cannot enhance the volume, it is necessary to add something to the egg whites that will achieve that same effect.  In these situations, baking powder is often recommended.  Adding roughly a teaspoon along with Splenda will make it possible to form beautiful peaks or meringue that will achieve a golden brown in the oven.  While the texture is not exactly like that of meringue made with sugar, it is so close that many people will not be able to detect the difference. One easy trick to help the meringue achieve a golden brown finish is to spray the top of the meringue with a little cooking spray just before sliding the recipe into the oven.  The same approach can also be used with quick breads where a little browning adds to the overall presentation.

Many people are surprised to learn that Splenda can be used when making fresh jams and preserves.  This is because the sweetener does not lose any of its flavors when subjected to heat.  However, it is important to note that Splenda is not able to duplicate the preservation qualities of granulated sugar.  This means that it is very important to employ proper storage techniques in order to maintain the freshness of the food.  Once the container is opened, make sure to keep it refrigerated and throw away any unused portion after a month.

To help you learn how to bake with Splenda, there are a number of resources in print as well as online.  McNeil Nutritionals, the makers of Splenda, have released many easy-to-create recipes using their product.  Other recipes have been developed and published by culinary professionals as well as consumers who love to use Splenda at home.  The recipes tend to be very easy to follow, making it possible for just about anyone to learn how to make delicious treats using Splenda.

Whether you are reducing the sugar in your diet under your doctor’s orders, because you are trying to lose weight, or maybe just because you are trying to have a healthier diet, those sudden and sometimes uncontrollable sweet tooth cravings can often make it difficult. One solution to dealing with those intense cravings is to learn how to replace the sugar in your baked goods so that you can still enjoy those yummy treats.

In most cases, when it comes to sugar and cooking, it is not difficult to substitute other, safer sweeteners for sugar. However, when it comes to baking, many recipes depend on sugar for more than just the sweetness factor. For instance, baking cakes, cookies and certain breads depend on the sugar to help them cook properly. In cakes, sugar is part of the reason that they rise so delicately high. In cookies, it is the sugar that helps them spread out so perfectly on the baking sheet. Those delicious candies that you love has to rely on the way sugar melts during the combining process that results in their sticky texture. Yeast-raised breads need sugar to start the reaction that causes the bread to rise. Although these delectable delights rely on the multiple qualities of sugar, below are some tips that can help you to properly replace sugar in some of your favorite treats.

Use Splenda Sugar Substitute Instead of Sugar for Sweetening

There are many sugar substitutes on the market however, Splenda is the one that is most often recommended for baking and cooking. Unlike Aspartame, Sucralose, which is the main ingredient and sweetener in Splenda, is heat-stable. This simply means that Splenda does not lose its sweetness when it is baked or cooked, making it the ideal choice for sweetening any mouth-watering baked desserts from puddings to cheesecakes and more. In addition, the Splenda granulated sugar substitute is designed to measure just like sugar. One cup of Splenda has the same sweetening power as one cup of sugar, making substitutions extremely easy.

Special Tips for Using Splenda in Baking

While Splenda sweetens just like sugar, it is important to note that it does not behave chemically like sugar does in certain recipes. The creators of Splenda offer certain helpful tips for replacing sugar with Splenda in baked recipes.

For bread and yeast based recipes you want to keep at least two tablespoons of regular sugar in the recipe to activate yeast. You can replace the rest of the sugar that the recipe calls for with Splenda.

For angel cake, pound cake, fudge and pecan pies, you only need to replace about one-quarter the amount of sugar called for in the recipe. Those recipes rely on sugar for their texture and if you reduce it too much, the items will not set up properly. You will still reduce the sugar by twenty five percent while still retaining all of the flavor.

For certain cakes and quick breads, replace the nine-inch pan with an eight-inch pan to maximize the rise of the dessert. You will also get a higher rise if you add a half of a cup of non-fat dry milk powder and a half of a teaspoon of baking soda for every cup of Splenda that you use. You can also add one envelope of Dream Whip to the recipe for added moisture and rise.

For crunchy or crisp cookies, try replacing only the white sugar with Splenda and leaving the brown sugar as is. Splenda also makes Splenda Sugar Blend and Splenda Brown Sugar Blend, which mixes sugar with Splenda so that you can reduce the calories and carbohydrates in your recipes by half, while still maintaining the right texture, browning and rise from your baking recipes.

Sweeten Recipes with Fruit Purees and Fruit Juices

Many recipes can be sweetened naturally with fruit purees and fruit juices. Applesauce is one of the most common fruit purees used to add both sweetness and moisture to quick breads and cakes. Fruit juice concentrate is another excellent sugar substitute. White grape juice concentrate, apple juice concentrate and orange juice concentrate can all be used in place of sugar. For every cup of sugar called for in the recipe, use a quarter cup of fruit juice concentrate and reduce the liquid in the recipe by three tablespoons.

Use Honey to Sweeten Breads and Baked Goods

Honey often tastes sweeter on the tongue than sugar does, so you need less of it to get the same sweetness. Honey also browns and liquefies when heated, though not exactly the same way that sugar does. Honey tends to brown more quickly than sugar, and makes baked goods moister and denser. For every cup of sugar called for in the recipe, use three quarters of a cup plus one tablespoon of honey and reduce the liquid in the recipe by two tablespoons. Add a pinch of baking soda to take off the acid edge.

Learning to bake without sugar or with reduced sugar takes a bit of time and effort, but the effort pays off in baked goods and desserts that are as nutritious as they are delicious.

The kitchen is a terrific place to bond with children. Whether you’re planning to rustle up breakfast, or decorating cookies, you can create memories that will last a lifetime. Here are 10 super suggestions for making cooking with the kids fun for everyone!

1. Safety First- Kids need to understand the importance of safety. Teach young children to stay away from the hot stove, sharp knives, and other kitchen dangers. Every child loves to pour the milk and add the flour, so take a couple extra seconds to turn off the mixer and let them! Even better, do the mixing by hand when you can! That leads right into…

2. Cootie Protection- Good hygiene is an essential kitchen lesson to teach your kids. Make sure they understand the importance of washing their hands often, sneezing away from food, and to use clean dish cloths and cutting surfaces to avoid cross contamination. If you do it they will too!

3. The Simpler the Better- Kids love to dig in with both hands. Choose recipes that are easy, hand formed cookies are a fun start that keeps them involved.

4. Don’t Watch the Clock- If the recipe says it takes 20 minutes to prepare count on 40 with kids in the kitchen. Plan accordingly and keep it fun. You and your child will have a much more enjoyable experience if you are not in a hurry, and the extra time is well spent when you consider those priceless memories and life skills!

5. Relax and have fun- There WILL BE funny shaped cakes, maybe a few egg shells in the batter. Take it all to heart and give praise often, even if it’s not perfect. This is a great time to share your own memories or even a baking secret. Shhhhhh!

6. It’s Not Just About Cooking – The kitchen makes a fantastic classroom for kids. Learning to read and follow written directions is a very important lesson. Take advantage of showing them how fractions work in a recipe, how many minutes are in an hour when baking a cake, or the science in making a soufflé rise, the educational opportunities are endless.

7. Why? – We all know that’s a child’s favorite question. Even if they don’t ask it you can provide all kinds of useful information. Explain why you need yeast in the bread, how baking soda works in cakes and cookies, and the differences between similar items like granulated sugar and confectioners’ sugar. Give them an opportunity to see, touch, and smell all the ingredients you are using in the recipe.

8. Food Safety – It’s important to teach kids how to care for food. Make kids aware of the bacteria that can live in food if not treated properly. Remind them that hot food should be kept hot (over 140°F) and cold food cold (under 40°F).

9. It’s OK to Use a Mix – The attention span of small children can be short to say the least. Using a mix can take less time, leave less room for error, and create less of a mess. Yes, this is one of those times where less can be more! Keep mixes handy for when time is of the essence. So what if it’s not made from scratch – it was still time well spent!

10. Clean Up – Teach children that cleaning up is all part of the process. Do it as you go to keep a safe and sanitary cooking area. Remind them that no good chef leaves the kitchen until it’s clean.

We hope these helpful tips provide you the recipe for successful kitchen time with the little ones near and dear to you!

Bon Appetite!

Chef Gigi