Sugar Substitutions

These are my suggestions for sugar substitutes. If you have additional suggestions that I have not mentioned, please contact me or leave a comment. I would love to learn new things.

Agave Nectar (light or raw)

Brown Rice Syrup
Coconut Sugar
Date Sugar
Stevia
Palm Sugar
Honey

Most of these sweeteners can be found at your health food stores.

Chocolate Chip Cookies

                   
Chocolate chip cookies are one of the favorite cookies among , men, women and children. It is defiantly my favorite cookie. For me, there is nothing like a fresh baked chocolate chip cookie that has cooled and still has melted chocolate when you break it in half.
The chocolate chip is a very versatile cookie. It can be eaten alone, with whipped cream, dipped in chocolate, as a sandwich and as a topping for other desserts or sundaes.
This is a recipes the whole family can help bake. Children enjoy measuring, pouring and mixing.
My children and my husband enjoy baking cookies. They enjoy eating them more.
Have fun making and eating these cookies!
Share with friends and family.

                                               Chocolate Chip Cookies


2 cups unbleached flour *(Gluten free flour)
1 tsp baking soda
1 tsp salt
1 cup butter softened  *(dairy free margarine, coconut oil or vegetable shortening)
¾ cup sugar *(can be substitute with 1/3 cup of agave, brown rice sugar or natural sweetener of choice)
¾ cup brown sugar *(½ cup raw agave)
2 eggs *(I use ¼  cup bananas, soy yogurt, applesauce, or oil)
2 tsp vanilla
2 cups semi sweet chocolate chip or chunks. *(vegan chips)

Preheat oven to 325 degrees. Wisk, flour, baking soda and salt together. Put aside. Blend butter and sugars. Add eggs one at a time until well blended.  Add vanilla and blend until dough is smooth.
Add in chocolate chips, mix by hand with a spoon.
Drop cookies on a cookie sheet that has parchment or is well greased.
Bake cookie 8 to 12 minutes. (Each oven is different, check cookies and turn half way through).

*Vegan substitutions*

Red Velvet Cupcakes

I made these delicious red velvet cupcakes for my new stepdaughter Kanisa. Kanisa turned 10 on February 20th. She made a special request for red velvet cupcakes. I was totally flattered when she asked me to bake for her.
I love baking. It comes naturally to me. I enjoy baking for special occasions and events.
My greatest joy comes when a child asks me to bake for and with them. Kanisa is one of my biggest fans.
I want to share the recipe for these cupcakes with you. I hope they come out well for you.

*Vegan conversions provided*

Ingredients

1/2 cup butter (vegan - vegan margarine)*
1 1/2 cups white sugar (vegan - Substitute 2/3 cup of agave)*
2 eggs (vegan - 1/4 cup oil - I like coconut)*
1 cup buttermilk (vegan - dairy free milk)
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon apple cider vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Directions

Preheat oven to 350 degrees F (175 degrees C). Line 12 cup muffin pans with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan for 10 mins.then transfer to wire rack. When cool frost with frosting of choice.

Frosting

Two choices:

Basic cream cheese or vanilla butter cream.

*See future posting for frosting recipes.