I have a few little baking tricks I use that greatly improve the overall taste and “nutrition” of baked goods.
First of all, I typically use less sugar than the recipe calls for. I will usually use 2/3 – ¾ of the total amount, mostly when making cookies but also with sweet breads like banana or zucchini. If you like your cookies and breads really sweet, you might not like it my way, but I don’t like a cookie that has so much sugar that I can actually taste each granule.
So if you like things a little less sweet try using less sugar – don’t be afraid to experiment with your recipes.
I also only ever use half the butter a recipe calls for and never shortening. Shortening is an abomination, DON’T EVER EVER USE It!… Unless you’re making a pie crust. Then you have to use shortening. But otherwise, just use butter!
If a recipe calls for butter and shortening (usually the same amount is required, like ½ c. of each), I would use the full amount of butter and none of the shortening. If a recipe only calls for butter, I cut that measurement in half.
I have never been disappointed with the result. The taste is the same, just less greasy. I don’t like to have to wash my hands with soap and water just because I touched a cookie, so this second little trick suits me just fine. And it’s better for you!
So pretty much I eat cookies for breakfast, lunch, and dinner because they’re so darn healthy!
[photos from jupiterimages.com]
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