Baking Tips

As I have experimented with reducing the sugar in my regular recipes, I have discovered quite a few hints and tips that help the recipe come out somewhat closer to the original.  Many of those tips I found on the Splenda website.  What follows are some of my favorite tricks that you may want to try when converting your own recipes.  Any recipes that I include on this blog will already have these tips incorporated into them.


  • When baking recipes using a Splenda substitute, reduce the temperature by 15 to 25 degrees.  I started by reducing my temperatures by 25, but as I have made recipes over again, I have come to a smaller reduction of about 15 degrees.  Many of the recipes we use every day call for a baking temperature of 350 F.  So you may want try out this range, 325-335, depending on the way that your oven cooks.
  • In addition, when your recipe gives a range of cooking time, (example: 11-15 minutes) always start to check after the shortest amount of time.  Depending on what you are baking it may need to go a little longer, but just use your regular ways to check and see if it is done.
  • As you bake, also add baking powder to your recipe.  You will want to add 1/2 t. baking powder to your recipe for each 1/2 c. of Splenda or Splenda Blend.  If your recipe already calls for baking powder, put in that amount and then add the additional baking powder stated above.
  • Splenda is a derivative of sugar, and you might notice that it is much lighter than sugar and therefore drier. Although it cannot be done with cookies, when you are making quick breads or muffins, you can reintroduce moisture into the recipe by adding unsweetened applesauce, plain yogurt, a mashed, ripe banana, etc.  A banana might add more flavor than you would like, unless of course banana is a complementary flavor and would add to your recipe.  The applesauce or plain yogurt will tend to blend in with the other flavors of your recipe and not leave a noticeable flavor.  If  your amount of Splenda is less than 2 cups, then 1/2 c. of one of these additional ingredients should suffice.  If you have more than 2 cups, then you will probably want to add 1 cup.  With the addition of this moisture, it may take a few minutes longer baking time.
  • Cookie baking can be a little tricky.  We are all used to having cookies "spread" as they bake.  The first several times that I made cookies, I was using the same method that I normally used for scooping out the cookies.  I used a meatballer and made a mound.  However, cookies made with Splenda will not spread.  They will cook through, but they will be the same shape and size when they come out of the oven as they were when they went in.  Therefore, if you would like your cookies to be more "normally" round, just spend a couple of seconds and shape the cookie dough the size and shape you would like for your cookies to turn out.
Some additional tips that I have always used in my baking:
  • Vanilla is an important ingredient and can make a huge difference in your baking.  I discovered Mexican vanilla as a teenager while traveling in Mexico.  You can now find different brands of Mexican vanilla in many larger grocery stores on the Latin foods aisle.  You may be lucky enough to have a small import market in your neighborhood or town.  Two pluses:  the flavor is much deeper and it is much cheaper.  Even if you can't find pure vanilla, an artificial Mexican vanilla will give a much stronger, and in my opinion, better flavor to your cookies and other baked goods.  Don't skimp on it!  Use the full amount called for in the recipe and see if you don't have people asking you how you got such great flavor in your baked items.
  • I am definitely a chewy cookie kind of girl.  I know, I know.  There are those, and you may be one of them, that likes crispy cookies.  If you do, I promise that I won't hold it against you, but I will let you know that all of my recipes will be geared towards those soft, tender and chewy cookies.  There are a couple of ways that you can achieve that chewiness. 
    • Use shortening instead of butter.  Or you can use half and half.  The more shortening, the softer and more tender the cookies will be.
    • Be sure to STIR in your dry ingredients.  You can use the beaters or mixer with the wet ingredients but stir in your dry ingredients just until incorporated.

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