Advertisement -- Learn more about ads on this site.

 
Message Boards
FORUM:   Diet and Nutrition
TOPIC:  

Making home-baked goods



Click here to read our frequently asked Diet and Nutrition questions.

 
 
Search the
Message Boards:
Search
      Share
Advertisement -- Learn more about ads on this site.

Author: Message: Sort First Post on Top


YOJULEZ
SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
1/26/13 5:20 P

I know you said you can't do the freezer, but that's what I do. Last weekend I made gingerbread muffins, which were delicious, and around 160 calories each. Not bad if you can manage to eat just one. I was having a hard time resisting so I froze the rest. Today I took one out to defrost on the counter (so it takes longer) and I'll eat it as a snack later on. I've done it with cookies too and they taste great after they defrost naturally. They don't taste as good if I defrost them in the microwave. Having the slow defrost time makes it easier to just have one.

I also just really cut down on my baking. I do love to bake, so often I will make things I'm not as into, like banana bread, or blueberry muffins, since my SO likes them. I will rarely make cookies since that's way too many to have around. Muffins have been a good compromise for me because I will only make 1 pan at a time (so 12 or less).



ZORITSA
Posts: 267
1/26/13 4:47 P

Edited: Sorry,I am not good at multi-tasking.I suggested freezing,but you say you can't.There are homemade recipes that you can look up (allrecipes comes to mind) and put in 1 for the serving size and it will adjust the recipe for one serving then.Bake in a smaller dish...usually the foil pans can be found in all sorts of smaller sizes.

Edited by: ZORITSA at: 1/26/2013 (20:17)


ANARIE
Posts: 12,141
1/26/13 3:37 P

Go to a kitchen store or even a toy store and invest in little single-serving pans. They're cute and fun to use. If you're good at math, you can measure them and calculate the volume, then figure out the ration to a full-size pan. If you're not so good at math, you can fill a regular pan with water (to the same point you would fill it with batter) and then pour that water into your little pans and see how many it fills. Divide your recipes by that much. Remember that one cup is 16 tablespoons, and pretty soon you'll be able to divide the cups into tablespoons without even thinking about it. A large egg is about 1/4 c (4 tablespoons,) so if you don't want to use egg substitute, about once a week you can just crack two eggs into a bowl and beat them slightly, and it'll be easy to scoop out 1 tablespoon to make 1/4 of an egg whenever you need it.

Another thing that works for me is to go ahead and make the whole recipe, then immediately freeze all but one or two servings. However, I do NOT slice it up into single servings before I freeze it. That makes it too convenient. If I freeze the whole thing as a single piece, then I have to wait for the whole thing to defrost before I cut off another serving. That stops the "impulse defrosting."



NIRERIN
Posts: 11,522
1/26/13 2:54 P

Use cartons of egg subs instead of eggs. You can still make omelets and such with them, it will just make baking easier. And they are easy to divide into quarter eggs.
And making burns more calories than buying every time.
What are you making? It is easy to bake up an apple while baking up some oats and cinnamon alongside, no need to make a whole pan of cobbler or pie. Rustic tarts are easy to make for one and fill with berries. Perhaps even use the same dough from a pot pie for dinner, just add a little more sugar. Yogurt blended up with fruit can be an easy, single serve sweet treat. Cookie batches are just as easy to make in quarters as in full. I will even make up a single serve ice cream like we dd in science class( milk and sugar and vanilla in a sandwich baggie, put that in a bigger bag with ice and salt, move around til done). It is easy to dip a limited amount of fruit in warm chocolate. Or at least not heat up so much chocolate to dip fruit in.



MANDIETERRIER1
Posts: 13,067
1/26/13 2:19 P

I can generally only bake when it is for someone else or an occasion.



AKL432
Posts: 8
1/26/13 2:13 P

How do you do it and not eat the entire batch? I LOVE home-baked desserts, but it's so hard to keep multiple servings in the house and not eat the entire thing! (I live alone.) The only strategy that I have found to work for me is to bake the dessert, immediately take most of it over to my neighbor's, and then come back and eat my serving. This way, there's no temptation to go back for thirds and fourths and fifths and...

Of course, I feel like I am spending a lot of time and money making things that I eat only one serving of, which is frustrating...but most recipes are really hard to make in fourths...it's tough to measure out a third or a fourth of an egg. So I feel like my only option is to make larger batches that are more than one person should be eating, and then dealing with the temptation of eating more than a serving or two per day.

I can't even keep the stuff in the freezer, either -- it's too delicious!

How do you handle home baking and still manage to reach your weight goals?



 
Page: 1 of (1)  
Search  



Share


 
Diet Resources: sodium benefits | sodium deficiency | sodium runners