Thursday, August 05, 2004


splenda and the chocolate chip

those devoted readers who may recall my baking disaster when i attempted to replace all the sugar in a batch of brownies with splenda, please take note!

here's a recipe that suggests replacing only 1/2 the sugar with splenda. (if you get bugged for a password, use bugmenot.)

i might try this trick with my own chocolate chip cookie recipe. i've also thought of using davinci's plain or "simple" splenda syrup in another brownie attempt, to reduce sugar but increase moisture. . .

the canadians are coming: in an obscure bit of coffee news of interest to new yorkers, canadian coffee company van houtte is quietly appearing on the scene. what this means for us and our relatively backwards coffee culture here, i'm not yet sure. . .

posted by fortune | 10:19 AM | top | link to this | email this: | | | 0 comments