Mindful baking?

Posts: 656
10/19/12 5:16 P

Many have suggested cutting sugar back to 1/4 of what the recipe calls for. I often cut sugar back to half with good results. I also frequently substitute other sweeteners for granulated sugar. The hope is that the end product will have a lower glycemic index. Last week I made cookies where I substituted 1/3 cup molasses for 1 cup brown sugar and 1/3 cup honey powder for 1/3 cup granulated sugar. The cookies received rave reviews.

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10/19/12 12:02 A

thank you all for your suggestions here. I have been in a cooking and baking spree lately, but being single makes it a bit more difficult. I found a great cookbook called "No-Fuss Diabetes Recipes for 1 or 2".... it is great with helping portion control, as well as learning to make smaller portions of everything including desserts such as cranberry-apple crumble (one of my absolute favorites.)

After reading the posts on this thread, I am now psyched to try the black bean brownies.

My recent goals is to try making sourdough bread with rice flour and adding flax and wheatgerm to it. Hopefully it will taste good!

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10/18/12 8:40 P

These recipe's sound great! Beets! I also saw a recipe for brownies made with black beans. My sister says they are awesome. I can't wait to look at the some of the sights other people have mentioned. I've also found some great cookbooks at Half Price Books..

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10/16/12 1:13 P

I like the cookbook, Cook Yourself Thin. It has a very nice dessert section for recipes. My favorite is a chocolate cake, but the fake out is its made with beets. BEETS Yuck! But the cake is so good and I swear you don't taste them at all. I got mine at Barnes & Nobles. You can also look up healthy desserts on cookingchanneltv.com. Not the US version though. I google the UK one and that has a filter for lowfat recipes.

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10/15/12 9:38 A

I recently joined pinterest and love all the new recipies that I've found there. Some are healthy and some are just different. Many are things I never would have thought of or searched out before. Now I pin regularly and have quite a board to pick from when I want something different to cook. It's fun and healthy too.

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10/14/12 11:35 A

I ALWAYS FOUND THE CONVERSION CHARTS USING ARTIFICIAL SWEETENERS, IN BAKING TO BE CONFUSING. AND THE TEXTURE IS NEVER RIGHT EITHER. THEN I SAW THE DR OZ SHOW ON WHAT ARTIFICIAL SWEETENERS DO TO US AND I WILL NEVER USE THEM AGAIN. NOW, IT WILL BE SO MUCH EASIER TO USE REAL SUGAR AND HAVE THINGS TURN OUT PERFECT LIKE WHEN I BAKE FOR MY FAMILY. BEING DIABETIC ALL MY LIFE, THIS WILL BE QUITE A CHANGE FOR ME. BUT I HAVE ALWAYS HAD THE ABILITY TO TAKE ONE BITE OF SOMETHING SWEET - JUST TO TRY IT - AND WALK AWAY FROM THE REST.

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10/14/12 8:46 A

one more idea I'd to toss out for consideration - I caught part of this show on PBS "Jazzy Vegetarian" on which the host was making baked goods, like oatmeal raisin cookies and such - I think all the recipes she makes might actually be vegan since she used soy milk, but one can always substitute skim milk I would guess. Anyway, she used grated carrots in the cake and there was no butter. Might want to search for these recipes.

Has anyone come across using grated carrots in anything other than carrot cake? Or used the Jazzy Veg. recipes?

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10/13/12 5:53 P

Here is the sparks recipe for brownies with black beans! http://recipes.sparkpeople.com/recipe-detail.asp?recipe=965194
They are in the oven now!

Posts: 1
10/13/12 3:11 P

Try this sight I have made some of these recipes and they are delicious!


http://chocolatecoveredkatie.com/

This isn’t just any dessert blog: it’s the healthy-dessert blog!

The recipes featured here are healthier versions of your favorite naughty treats: Cookie Dough Milkshakes, Chocolate Peanut Butter Fudge, Brownie Batter Pancakes…
Healthier versions of all your favorite desserts. My aim isn’t for people to say, “This is good… for a healthy dessert.” I want them to say, “This is good. Period.”

Also Try these sites for great dessert recipes and better eating options

http://www.skinnytaste.com/

http://ittybitsofbalance.com/

http://ittybitsofbalance.com/

http://www.eat-yourself-skinny.com/

http://beta.primal-palate.com/about/us/

Edited by: DOUCME at: 10/13/2012 (15:12)

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10/13/12 12:41 P

I love to bake; breads, cakes, pies, anything!!! With holidays approaching I am starting to think of ways to be more mindful of calories and fats. My family loves sweets as a result of my love of baking..........so for us all, I must find some great recipes. All your help is greatly appreciated. I am going to try the black bean brownies!

Posts: 3
10/13/12 11:44 A

My second day on this site : ).

This is what I bake when I am health-concious. It is the low-fat granola from Rancho La Puerta spa. www.nytimes.com/recipes/7242/Rancho-La-Pue
rtas-Granola.html For extra decadence and presentation I might sprinkle a few plantain chips on top.

It stores well and makes a wonderful gift. I have given it to coworkers, etc. in beautiful tins for the holiday. You get all the pleasures of baking--a kitchen scented with cardamom, for one--and none of the guilt. You get to signal to the recipient that you support their good health. And it's a treat.

it also makes a difference if the thing you are baking is a component of a healthy meal (muffins, bread, breakfast pudding) rather than a dessert (brownies).

I also like to employ a "virtue and vice" philosophy: Blueberry muffins contain a superfood : )

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10/13/12 11:43 A

My second day on this site : ).

This is what I bake when I am health-concious. It is the low-fat granola from Rancho La Puerta spa. www.nytimes.com/recipes/7242/Rancho-La-Pue
rtas-Granola.html For extra decadence and presentation I might sprinkle a few plantain chips on top.

It stores well and makes a wonderful gift. I have given it to coworkers, etc. in beautiful tins for the holiday. You get all the pleasures of baking--a kitchen scented with cardamom, for one--and none of the guilt. You get to signal to the recipient that you support their good health. And it's a treat.

it also makes a difference if the thing you are baking is a component of a healthy meal (muffins, bread, breakfast pudding) rather than a dessert (brownies).

I also like to employ a "virtue and vice" philosophy: Blueberry muffins contain a superfood : )

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10/13/12 11:37 A

My second day on this site : ).

This is what I bake when I am health-concious. It is the low-fat granola from Rancho La Puerta spa. www.nytimes.com/recipes/7242/Rancho-La-Pue
rtas-Granola.html For extra decadence and presentation I might sprinkle a few plantain chips on top.

It stores well and makes a wonderful gift. I have given it to coworkers, etc. in beautiful tins for the holiday. You get all the pleasures of baking--a kitchen scented with cardamom, for one--and none of the guilt. You get to signal to the recipient that you support their good health. And it's a treat.

it also makes a difference if the thing you are baking is a component of a healthy meal (muffins, bread, breakfast pudding) rather than a dessert (brownies).

I also like to employ a "virtue and vice" philosophy: Blueberry muffins contain a superfood : )

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10/13/12 10:07 A

I am new to the site, and have been going it alone for awhile, but something that always helps is this site http://chockohlawtay.blogspot.com/. A blog dedicated to healthy and yummy deserts (my downfall)
these are to DIE for :)
http://chockohlawtay.blogspot.com/2012/10/fudgy-peanut-butter-swirled-black-bean.html#more

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10/13/12 2:23 A

If I'm baking to take to work, I always bake a cake rather than buns. You can sneak buns but you'd have to cut a slice off the cake and it would show . . .

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10/12/12 8:47 P

Oatmeal bread sounds great, but I think I would be impatient with a 4 hour wait (I'm learning that it takes time to make something healthy - and it is worth it!). I love baked goods, and now with the holidays coming I need to find some great, healthy, yummy treats to make. There will always be goodies at work and I will want to bring in some more mindful options. It will help me continue with this transition to a healthier way of life.

I've also started using Slenda in my baking. Again, trying to be mindful. My husband likes dessert!


Edited by: KIMBERLYS2012 at: 10/12/2012 (21:00)

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10/12/12 7:18 P

I also don't digest soy well, so I have to avoid soy in most forms. I bake most everything myself. I love to bake oatmeal bread in the winter and make other goodies and freeze them until I'm ready. The oatmeal bread takes me 4 hours to bake, so that usually helps with my craving to bake.

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10/12/12 2:25 P

I have a sweet tooth and enjoy baking, cooking and canning. I have been baking ever since my first easy oven at age five :) I like black bean brownies and have substituted agave nectar in place of sugar. I have also found a blonde brownie recipe made with garbanzo bean flour and after a taste test between the black bean brownie and garbanzo bean blondies, the folks at my work like the blondies the best. I make them and freeze them for later, they heat up well in the microwave.

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10/12/12 10:54 A

Of course I'm mindful of what I'm eating when/after baking. I only ever keep one of the miniature cakes/pastries/cookies I bake for myself. All others go to the neighbors or the office (and they tend to vanish faster than I could ever place them there).

I love my treat though, and just plan for it in my intake for the day.

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10/12/12 10:33 A

If you're baking--healthy or not--you're going to be eating it. So are you willing to be mindful of that???

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10/12/12 7:53 A

Vegan is a wonderful idea but I am allergic to soy that is very hard for me. I do sometimes modify vegan recipes if I can substitute rice milk for soy, etc. But I cannot always modify. Adding all these tips together makes me feel like I can enjoy baking this holiday season and still lose!

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10/12/12 1:38 A

GO VEGAN!!

I am not a vegan (or vegetarian), but must admit that vegan desserts are unbeatable! A fraction of the fat and multifold nutrition. My husband, a voracious meat eater with a sweet tooth, loves it when I bake a batch of vegan goodies.

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10/11/12 7:43 P

These are all excellent tips on baking! I have to admit. I do not bake often anymore...and when I do, I am like a child and I cant seem to not lick the bowl or nibble on the dough!

So sue me. I just cant help it.. and I am not even sure I want to.

Makes me feel like a child all over again!

Posts: 1,676
10/11/12 4:29 P

I tried a variety of 'healthy' brownie recipes. I found one that was very easy and gluten free. It was eggs, chocolate, and, beans. It was the winner for compromised brownies. One recipe called for whole wheat flour, it was the worst.

However, I found that brownies aren't that bad. I only shaved off a few calories and for the most part, it wasn't worth the flavor/texture difference. (The exception was the gluten free black bean brownie recipe I found at allrecipes.)

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10/11/12 1:37 P

Oh, I love the idea of zucchini in brownies! I am going to try those brownies if found on sp next week and let everyone know! :)

Posts: 217
10/11/12 12:45 P

I come from a family of bakers (grandma's fudge, mom's cookies, auntie's speghetti bake, you get the idea) and baking is a favorite in my household. All of my girls can bake and cook and I still love making brownies and rice crispy treats. My mindful baking has become replacing saturated fats like butter with applesauce and never using hydrogenated fats. I also have found that pureed zuchini is good in brownies as well as mixed into melted dipping chocolate. I love to replace butter with peanut butter where appropriate and always, I am mindful of just how much I am making. I have cut all my recipes into portions that will serve or family in one setting instead of having enough for seconds and thirds. It's made a huge difference instead of just avoiding baking altogether.

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Posts: 472
10/11/12 9:39 A

I have not yet tried to substitute splenda for sugar or reduce the sugar. Other than the flavor, do I need to be careful so I don't impact the consistency? I have substituted applesauce for oil and that works well. Like many of you I've substituted plain yogurt for sour cream and the I think the switch in unnoticable.

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10/11/12 7:43 A

I would put beans in brownies. Sounds like lots of fibers... I am 64 and have never had a brownie in my life.

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10/11/12 5:29 A

When I bake muffins or breads, I use wheat germ inthem to give them more nutrition.

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10/10/12 10:07 P

WOW! There are some great ideas on this msg board. I'm going have to try some of these in baby steps. Thanks for sharing your experiences.

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10/10/12 8:21 P

Has anyone ever tried a recipe with black beans it is, such as brownies? I found one on SP and I am thinking of trying it. My family loves brownies and I would like a healthier alternative, I am just not sure how black beans will taste in chocolate.......

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10/10/12 6:45 P

I've always liked baking, and have been experimenting with healthier ingredients.

Since I have such a sweet tooth, I bought a stevia/sugar mix for baking, and I'll be trying it out soon.

I really want to reduce the sugar I've been eating. I use stevia for tea and other things and it doesn't create the cravings I get with sugar. Tastes great, too.

So I'm weaning myself off the hard stuff, bit by bit.

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10/10/12 1:47 P

I forgot to mention - I haven't used sour cream in any cookie or cake recipe that calls for it in years - if you use a good Greek 0%/fat-free yogurt like Fage, it works very very well. And I switched from white flour to whole wheat pastry for most baked goods (except something very exacting like genoise) to get better nutrition going on. And I agree that you can cut out 25% of the sugar in most recipes like others have said - I'm leery of processed foods so haven't tried sugar substitutes like splenda that have equivalent measures but some folks I know are very happy using them.

Posts: 27
10/10/12 1:37 P

I love to bake but know that I cannot keep baked goods I enjoy lingering in my kitchen or else I'll keep nibbling away on them until they're gone. So I do the following: (a) bake for when I'll be having company and if there's any leftovers, pack them for my company to take with them; (b) bake something I'm not crazy about but that my family loves so I'm honestly not tempted by it; (c) bake something I love but my family isn't crazy about to take into the office - that way I only eat a moderate slice of it since I'm sharing it out with my pals at work; (d) bake something that can be easily portioned for freezing like most cookies, some loaf type unfrosted cakes and put them into little zip bags stuffed into a big zip bag labeled how many cals per serving - easy to track that way too.

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10/10/12 9:34 A

@emeraldware: Thank you :) I just love mignons... And I forgot to add that the kitchen tends to run really hot, plus if you've got some good dance music blasting it's going to be so much fun. I dance&sing with my spatula all the time (and burn the caramel for the croquant while I'm at it... whoopsie).

For me, it's better to be mindful of how much I eat of any single thing than adding too many chemicals/processed foods. I think the only non-fat thing that goes into my baking is Pam Baking spray- the more complicated molds just wouldn't work with old-fashioned butter-sugar or butter-flour coatings.

Just got a request for making a bunch of small fruit tartes for a co-workers birthday... any ideas for different variations I could incorporate? I'd like to keep them more "dry" this time, so rather no vanilla mousse on a pre-baked shell topped with fruit but something like tartes tatins, only with different fruit/herb/flavor combinations. Thinking of trying pear with thai basil-poppyseed crumbles on top...

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10/9/12 10:48 P

I would say that once I am able to control myself better, I would start baking. For most comfort food type baking, home-made is so much more nutritious and tastier than the generic bakery items loaded with preservatives, corn syrup, food colorings, etc.

It's easy to half or quarter the recipe to give to 2-3 days worth of treats. Baking gives me a sense of accomplishment. As soon as I am closer to my personal goals, I will definitely start baking again. For the most part, I doubt I would substitute- except for crisco. But, my baking is quite basic - cookies, brownies, cakes, and puddings - no fondant, or candy-making type work.

Good luck everyone - baking season is approaching!

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10/9/12 2:28 P

@Starlightshadow I loved your post! That gives me a lot of insight. Thank you!

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10/9/12 1:54 P

Here's a great recipe!
http://dashingdish.com/recipe/banana-bread-protein-muffins/

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10/9/12 11:26 A

Fabulous suggestions - I plan to try them out as we head into baking season in our house.

One idea that I came across last night was a single-serving cake or cookie recipe. It is done in the microwave and the whole process only takes a couple of minutes. While the recipes I found weren't low-calorie, I think they could be made healthier with a couple of tweaks, and at the very least I would have portion control. Unfortunately, if I make a batch of something, I find it excrutiating to know it's there. Luckily, I have a family that loves my baking, so they usually gobble it up for me!

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10/9/12 10:44 A

I love to bake when I have the time for it! I especially love making complicated French patisserie/pastry recipes (blackberry/raspberry millefeuille was a recent hit). The good thing about those is that during prep, I'm so focused on measuring out the ingredients and putting them in the right order to be added at exactly the right time, programming my timer, setting out all the utensils in their right place and just going through the steps in my head that I'm not even imagining tasting any of it, just visualizing the finished product.

I never really adjust any of the ingredients as most recipes I developed/copied aren't forgiving of it. Instead, I make miniatures of everything. The ingredients I use are almost 100% organic anyway (I make everything from scratch).

I do have to taste mousses, creams and fillings before I use them but it's just a fingertip into the mass and then on to the next thing. Patisserie baking is a pretty intense workout- you're flitting from this pot to that pan to that sheet where your chocolate is just now at the right temperature to be scraped into curled shavings to the oven where your base is finished pre-baking to the fridge where the cold cream you have to whip into the right consistency is waiting. So, no time to really focus on anything but getting the taste just right. I don't have the biggest kitchen, so my equipment needs to go in the sink right away and be rinsed as soon as possible to be able to keep up, no opportunity for a taste there either. I tend to just run the water into the bowls as soon as possible to eliminate temptation too.

When everything is done I'm usually so proud of what I've made that I need to show it off immediately, so off to the neighbors (a lovely older couple) I go, then on the way back up in my apartment building every neighbor gets a little cellophane-covered treat plate with a note. At home, there's my single treat waiting for me, normally clocking in at around 250 calories (being that most baked goods I make are no larger than the circle formed by my thumb and index fingers, that's a high caloric density). Since I've been smelling it for as long as I've been working, I normally have no trouble relegating enjoying it to after dinner/the next day, and if I want to have it right away? It's not that bad.

So, mindful baking for me is mostly high-quality ingredients (expense being a hindrance to baking too often) and portion control. I haven't had any complaints yet (but then nobody gets to eat the failed experiments apart from my family sometimes).

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10/9/12 7:59 A

I always reduce the sugar! And often the fat too.

my fav. two cakes got 150 - 190 cal per slice and they are absolutely phantastic.

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10/9/12 6:36 A

After staying with my extremely health conscious cousin, I have taken on healthy baking. I now use Gluten free flour, coconut or almond milk instead of real milk, coconut oil instead of butter, honey instead of refined sugar. I have made a berry cobbler and snickerdoodles using these substitutions and it has brought the sugar and fat count way down!!

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10/8/12 11:14 P

Funny... Yesterday I was making a huge batch of my breakfast muffins. I had purchased several different grains to be used from the "bins" at the store. I bought one I had never used. Added around 3 cups to my recipe (which makes around 48 muffins - I freeze and share them)... So after I add all the ingredients in, get them in the oven, I sit down to calculate the nutrition and the ground flax (my new ingredient) is off the chart... Instead of being around 150 calories like my muffins usually are, they are now 350 calories. So now I can only have one instead of 2 in the morning!! LOL, well at least they are super full of fiber, so one actually fills me up more..

Short story long, what I learned was, calculate before I cook!!!

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10/8/12 4:20 P

I make the plan of where those baked goods are going before I start baking. I used to bake "just cause", but now it's for work or for a party, etc. I also tell myself how much I can have. For example, 1 cupcake or 3 cookies to spread over a few days. Making it purposeful gives me the motivation I need not to eat it all or "contaminate" the batter.

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10/8/12 3:18 P

Another great way I control myself from going nuts with baked goods is not just preparing the goods in healthier ways but also to track everything; track everything immediately after eating it, if possible. If you can see how your number of calories left in the day are shrinking, that might encourage one to actually stop and consider whether you should have more or not.

It's not going to be 100% effective, but it might help stop mindless eating.

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10/8/12 2:28 P

I also love to bake, but after cutting most sugar out of my diet (and therefore, getting rod of the cravings) I'm afraid if I have something with sugar in it, like a small cookie or something, it will trigger the sweet cravings I worked so hard to get rid of. I never taste, instead, I get my daughter to be my tester. She is also the one who is right there to grab the bowl and spoon to lick! When she isnt there, I quickly squirt soap into the bowl and swish it with water and the spoon or scraper. Then there's nothing to tempt me for a lick.

Good luck!

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10/8/12 2:08 P

That is an excellent idea. I've never tried Greek Yogurt in place of oil,just in place of sour cream. Thanks for the suggestion!

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10/8/12 2:05 P

I love to bake too, and I usually eat a good portion of what I bake. :( However, I have found that cooking with whole grains, honey, substituting yogurt for sour cream, using applesauce in place of eggs, thing like that do help. Problem with that is, then I think, hey,this is good for me, so I eat lots of that too. Find some healthy wholesome cookbooks. That helps too. I also am trying to learn to use stevia in place of sugar as well. I just lost almost 10 lbs, then gained it all back by overeating! ARGH! I can't afford to keep doing that. It is to hard to lose it in the first place!

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10/8/12 9:07 A

I love to bake but i do cut the sugar in most recipes i make as recipes mostly call for more sugar than we like. I cut half the oil and use applesauce for the other half and i buy sunflower oil. I avoid the urge to make the really fattening recipes that call for alot of butter/ many eggs/etc. However, every now and then for a special occasion I make a cheesecake!

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10/8/12 8:02 A

This is a great idea. I never thought of it.

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10/7/12 2:20 P

I just made my husband banana bread, and he says it was one of the best loafs of bread that I have ever made.... if he only knew that I substitued the sugar with baking Splenda and oil for apple sauce. So low calorie, but still delicious!

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10/7/12 1:29 P

I found that you can usually reduce the sugar by 1/4 without a big difference in taste. Many of my baked goods have ground flaxseed mixed in- chocolate chip cookies actually taste better w flax. Also, freezing cookies/brownies/cake slices helps prevent overeating.
I noticed a few Gluten Free posters- On Allrecipes.com, there is a GF Garbanzo bean chocolate cake that I have made & its fabulous. I also add Almond extract & sprinkle some almonds. you'll never miss the flour.

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10/7/12 1:29 P

What a great idea...and one I will borrow as I am a baker too! I have an 80 yr old aunt who I have been making some goodies for. She lives about 15 miles away so I take her some fun food once a week. Our dogs play together and behave a nice visit. I make her up some homemade tv dinners with those little bits (well in my mind they are little) of things that I would normally have eaten -that extra 1/2 cup of rice, last slice of meat loaf.....you know....part of our downfall. So I get heaven points for being a great niece and save myself some boundless well. I've been trying to stay away from baking but with your inspiration I believe I will held to the kitchen and whip up a cake to share... thanks.

Pounds lost: 10.0

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10/7/12 10:45 A

I love to bake and cook, but I still need to lose alot of weight. One thing I have done that has really helped. It that when I bake, I share. If I bake a cake or a pie. I cut three pieces out for my family and then give the rest away to my neighbors or daughter's best friends family. This way I get to eat a controlled portion and I get to share my creation with friends. WIN WIN for everyone.

current weight: 220.0

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Posts: 695
10/7/12 10:39 A

Also, if you find you just can't resist eating the batter and gobbling too many treats you may actually have an issue with gluten. Part of my problem was signalled by an insatiable desire to eat stuff. I've eaten half a loaf of French bread between meals, a whole rack of cookies cooling while the next rack baked, leftovers from two cheese cakes and enough pizza to make me feel sick. Gluten has a very opiate affect for me, one cookie can get me started on a binge that has no end. Going gluten free cured that. I can bake delicious treats for myself now using almond flour or other GF blends and I can savour and enjoy just one treat without obsessing about the other 11 in the drawer. Just a thought....

current weight: 130.0

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Posts: 695
10/7/12 10:34 A

I can't eat gluten so when I bake cookies or things for my sons I can't eat them at all. When I bake for myself I bake small portions. Lately it has been "mug muffins" made with ground flaxseed for breakfast. Because I only bake one in a mug I can't overindulge on more then that. Also, ground flax added to anything makes it more filling.

I'm more inclined for myself to indulge in an expensive bought treat, like gluten free cheesecake at a vendor I know then do actually bake at home. By not baking a full batch I'm not sabotaging myself and I still get a treat.

On the issue of batter....I never sample if eggs are in the batter. It isn't worth diarrhea for days if there is salmonella contamination. I know people have done it for years, but it only takes one bad experience to make you think twice.

current weight: 130.0

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SparkPoints: (32,787)
Fitness Minutes: (32,669)
Posts: 2,033
10/7/12 2:11 A

I made matrimonial squares that were soooooooo good! DH really loves them. I had a few as well. I try and cut down somewhere else when I want to enjoy something like that. Like less bread or whatever. I think variety is the spice of life and eveything in moderation. I only bake once in awhile so it isn't really a problem.

current weight: 173.0

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SparkPoints: (4,858)
Fitness Minutes: (152)
Posts: 379
10/7/12 12:01 A

I read on SP a few days ago that someone uses avocado, instead of butter in baking. I wish I could give the reference, but now I don't remember where I saw it.... Okay, I couldn't stand not citing my references. It was "ILIKETOZUMBA" 's blog of Fri. 10/05/12. Also, JWOURMS said ".... I've tried butternut squash instead of butter in pastry and beets in chocolate cake...." Just type, "Baking with Avocado" into the search box on SparkPeople.com

Enjoy!
: )

186 Days since:  Starting 10+ minutes a day of exercise SparkStreak! : )

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SparkPoints: (32,836)
Fitness Minutes: (39,861)
Posts: 1,423
10/6/12 2:23 P

I have given up baking. I'm a good cook and if I bake it, I eat it ALL. I don't even have cake pans anymore. Once in a blue moon, I'll buy 2 cupcakes - one for my dh and one for me. As a teenager I baked cakes, cookies or pies a couple of times a week and could get by nicely without gaining weight, but then, I had to walk 4 miles a day to and from school and work. I'm just better off without all that temptation in my life. :(

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