[ SECRET POST #3686 ]

[case]

⌈ Secret Post #3686 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.



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02.
[Ai no Kusabi]


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03.
[Weiss Kreuz/Knight Hunters]


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04.
[Parks and Rec]


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05.
[Okane ga Nai]


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06.
[Death Note]


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07.
[Queer Eye for the Straight Guy]











Notes:

Secrets Left to Post: 02 pages, 35 secrets from Secret Submission Post #527.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Little Disappointments

[skeletal_history]

I've been wanting to bake cookies for a while now but haven't had the chance until today. I was excited! In my cupboard I had milk chocolate chips, sliced almonds, and a bag of coconut, plus all the usual ingredients, so I was even more excited that I could make some kind of Almond Joy-esque cookies and didn't have to go grocery shopping first!

Buuutttt, I was also thinking I should make the recipe a little healthier ("healthier") by swapping out some of the sugar for Splenda, so I did. The recipe called for 3/4 cup white sugar and 3/4 brown sugar, so I swapped out 1/2 cup of the white sugar with 1/2 c. Splenda, hoping that there would be enough real sugar in the recipe that the cookies would taste like they were made with it.

Well, they do. It's gross, they're gross, they're too gross to give away, so I just threw them all into the trash. What a waste of ingredients, time, energy, and hope. :~(

Re: Little Disappointments

[(Anonymous)]

I'm sorry all your ingredients went to waste, I wish I could go back and time and warn you not to.

Like I find when baking it's best to just use the real ingredients, putting in things like splenda isn't going to make it so much healthier that it'll make a huge difference in your life and like you discovered it can effect the taste negatively. I think it's okay to let things like cookies be a treat.

It reminds me of my cousin who didn't understand why my Mom's cookies were so good and after we found out she used margarine and other similar ingredients my Mom was like, "Uh, I use real butter and sugar."

Re: Little Disappointments

[(Anonymous)]

Yeah, I don't understand this whole concept of making desserts "healthier." They're desserts, they're not supposed to be healthy, and you're not supposed to eat a lot of them anyway. Eating one or two cookies isn't going to hurt you.

Re: Little Disappointments

[(Anonymous)]

This. In my experience trying various "diet" sweets, from baked goods to gelatin items to candy, I've come away with this belief.

(And yes, I know some medical issues prevent people from having sugary dessert, but they probably shouldn't be going that route anyway.)

Re: Little Disappointments

[(Anonymous)]

Exactly! Usually the "healthy" way of making baked goods is still not going to be super great for you, that's why it's more important to make sure you're not eating more then you should in any case.

Plus honestly, I find diet desserts are easier to overeat with because they don't fill me up as much as if someone had just made a baked good with all the butter and sugar they could. I'd rather just have the one unhealthy thing and not feel hungry in 5 seconds.

Oof.

[(Anonymous)]

Sugar and artificial sweeteners are very different. Artificial sweeteners are generally much sweeter than sugar and so you use less (for Splenda, the packets contain 1 gram while a sugar packet contains a teaspoon of sugar or 4 grams). But if you substitute in different amounts, you can compromise the structure. If you want to use an artificial sweetener, you probably want a recipe specifically formulated for it. If you want some lower calorie desserts, you can swap out a couple of tablespoons of butter for reduced fat sour cream (not any more than half butter, half sour cream for any recipe), they will bake up slightly differently, but still taste good.

Re: Little Disappointments

[(Anonymous)]

Generally speaking, "healthier" versions of baked goods mean less tasty. Also, sugar in a cookie recipe has a chemical function. You cannot just substitute willy willy without altering the outcome, sometimes drastically and unpleasantly. Splenda (and other sugar substitutes) do not (chemically) react in the same way as sugar does, so you usually can't do a straight swap.