"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Reply
 
Thread Tools Display Modes
 
Old 02-17-2009, 11:49 AM   #11
Assistant Cook
 
Join Date: Feb 2009
Location: Alabama
Posts: 29
biovixen there are no dairy or allergy worries at all, HOORAY!

Def. that would be awesome!
__________________

__________________
natnician is offline   Reply With Quote
Old 02-17-2009, 11:55 AM   #12
Assistant Cook
 
Join Date: Feb 2009
Location: Alabama
Posts: 29
the recipe actually called for 1 c. of splenda.....
__________________

__________________
natnician is offline   Reply With Quote
Old 02-17-2009, 12:12 PM   #13
biovixen
Guest
 
Posts: n/a
a baker friend of mine said to check the expiration date on your baking soda...it could be expired. She also recommended refrigerating the dough (make sure it's nice and cold) before baking. GL!
__________________
  Reply With Quote
Old 02-17-2009, 12:12 PM   #14
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by natnician View Post
kadesma do you think the baking powder is doing something to mine? & Have you ever tried your recipe with splenda?
I'm not sure about the baking powder, my recipe does'nt use it. Yes I tried the splenda, same problem as you had. I thinkg I'll try again using the splenda and some sugar and see what heppens.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 02-17-2009, 12:23 PM   #15
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Personally, I think it's probably the Splenda. Something that is moist yet crumbly sort of speaks of the texture diff between sugar and slenda.

A lot of flourless recipes call for baking powder as leavening, so I don't think that's it. And I don't think expired BP would make something crumbly (check it by adding some to water -- it should fizz)

They make a Splenda brown sugar blend, which might work better. But would be more calories.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-17-2009, 12:32 PM   #16
biovixen
Guest
 
Posts: n/a
they might be onto something with the splenda...another baking friend suggested adding one-two egg whites (no yolk).
__________________
  Reply With Quote
Old 02-17-2009, 07:23 PM   #17
Assistant Cook
 
Join Date: Feb 2009
Location: Alabama
Posts: 29
okay LOVE all the thoughts....I know I am going to get this figured out. However let me see if I have it all.

My baking powder checked it is good.

Should I add 2 egg whites in addition to my 1 egg?

How much butter...if any?

I would do the baking splenda however it is partly sugar so that doesn't help me with no sugar....not trying to cut calories just the sugar.
__________________

__________________
natnician is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.