Sweetner of choice when baking....

ls_66
ls_66 Posts: 395 Member
edited October 2024 in Food and Nutrition
I have pretty much given up on eating desserts just because I hate to give away so many carbs so the question to you is what's your favorite sweetener when you are baking?
Splenda? or.... fill the blanks

Replies

  • vs1023
    vs1023 Posts: 417 Member
    Honestly I don't like using fake stuff and try to stick to the real deal. In coffee and tea I use Stevia extract, but if i'm baking i'll use an orgnanic sugar.
  • Pebble321
    Pebble321 Posts: 6,423 Member
    I use regular old sugar. I don't see the point in fake baking - I don't do it very often, so when I do it's the real deal.
  • abbbigayl
    abbbigayl Posts: 75 Member
    I've tried Stevia and Agave nectar and have gone back to regular beet sugar. I don't bake very often and all the artificial sweetners are just as bad for you if not worse.
  • rana_bear
    rana_bear Posts: 55
    Only thing i'll use these days (unless I'm baking for other people) is honey and i'll reduce the amount thats in the original recipe. The fake stuff and refined sugars, do more harm then anything.
  • zontuin
    zontuin Posts: 72 Member
    I use regular old sugar. I don't see the point in fake baking - I don't do it very often, so when I do it's the real deal.

    Agreed. Me too.
  • albinogorilla
    albinogorilla Posts: 1,055 Member
    sugar
  • heykatieben
    heykatieben Posts: 398 Member
    Honey. It's natural - sugar is processed. Lately, I'm really believing in the power of 'whole' foods - the more whole stuff you eat, the more your body knows what it wants (and tells you in the form of a craving!).
  • BobbyClerici
    BobbyClerici Posts: 813 Member
    Brown sugar, and I only eat that stuff on free days.
    I used to just feast on cakes, cookies and whatever.....

    Had to let that ship sail, but once a week is ok.
  • annameier8706
    annameier8706 Posts: 417 Member
    Sugar. If you're making baked goods, the real thing is the only way to go!
  • vs1023
    vs1023 Posts: 417 Member
    I meant to add, evaporated cane sugar too.
  • Inebriated
    Inebriated Posts: 271
    Sugar. If you're making baked goods, the real thing is the only way to go!
    :drinker:
  • havalinaaa
    havalinaaa Posts: 333 Member
    Depends on what I'm making, either regular refined sugar, turbinado sugar, or sucanat. Sometimes I'll use honey, but only for very specific things (like banana bread... mmmmm).
  • starross87
    starross87 Posts: 18
    A great substitute for oil when baking is apple sauce, although most of you probably already know that. Apple sauce is fat free, has about 1/8 of the calories of oil (if not less), but is still very moist just like oil, which gives whatever baked good you're making the moisture it needs to be just as good. I use apple sauce instead of oil for muffins, brownies, cakes, etc., and I don't miss oil at all...it tastes just as good, but even better because the guilt is not there!
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