Sunday, March 11, 2012

Quick tip about baking with Sucanat

Due to my Step-Grandpa having a heart attack a week ago Sunday and my sweet baby girls first birthday party 2 days ago, my mind hasn't been on my blog :-(. 
But with all the craziness going on around here I did find time a little while ago to take on one of my son's favorite hobbies - baking cookies. In an attempt to make my cookies healthier ( like all that yumminess could ever be considered "healthy") I decided to switch things up a bit.  I used some whole wheat organic flour and some sucanat - trying out all the great bulk foods my mom is now carrying. I of course used our healthy - free range eggs, sea salt, peanut butter and the best butter in the world - no shortening here - YUCK! All good ingredients, right?

Did I mention these were the peanut butter cookies with the chocolate kisses on top? Maybe not the healthiest choice to begin with :-).

 Here is a picture of them before I tried to make them "healthier"

While these cookies were mixing I did notice a funny smell, but I couldn't quite put my finger on it.My cookie dough mixed great and cooked up just fine. I carefully watched them bake because the dough is much darker than normal. 
 Once I removed them from the oven I could hardly wait to take a bite of my delicious cookie concoction... I wish I could say they were all I had hoped for. 

They weren't.

They tasted just like a molasses cookie with a chocolate kiss on top. Needless to say, I thought I really liked molasses. Maybe I do, but not in my Peanut Butter Chocolate Kiss cookie. It was the down fall of the century for me right next to burning all of my cookies for my then boyfriend/ now husband. For the record I am a much better cook now.

In an attempt to rectify the situation I decided to make a batch of Oatmeal cookies for my hubby with the whole wheat flour and sucanat. This was met with surprisingly better results. Something in the oatmeal must have absorbed some of the molasses because they were really good.

So in closing, beware when you are using sucanat when baking.

I will be trying out lots of other things in the near future but I think the next time I want my favorite cookie I won't be using sucanat.

1 comment:

  1. I use Sucanat on a regular basis and I love it. The thing I found out using it is that one must dissolve it in a cold liquid, whatever the recipe calls for. Then it will never disappoint. I make pies, cakes, cookies, pancakes, and anything that needs a little sweetener. For it to work well it needs to be dissolved before adding. The other day I dissolved it in the eggs before adding to the recipe.