Comments on: I can have my cake and eat it too

By: Baking, Crisco and Splenda | Cakes and pastries | Home-cooking rocks!

Baking, Crisco and Splenda | Cakes and pastries | Home-cooking rocks! — Fri, 11 Dec 2009 06:20:56 +0000

[...] This is not an ad for Crisco or Splenda. It hurts that I have to buy them. It hurts even more that I am writing about them. They are screaming Artificial!!! right at my face but it’s substituting Crisco for butter and Splenda for sugar or no baking cakes and cookies at all. Hard to argue with one’s blood sugar, you know. The heartening thing is that it’s not as bad as I thought it would be. It’s a matter of getting used to, both in taste and in baking techniques, but I’m learning. And the learning process sometimes yield pleasant surprises. [...]

By: Connie Veneracion

Connie Veneracion — Fri, 04 Sep 2009 01:29:50 +0000

Of course. That’s the default shortening.

By: airen

airen — Thu, 03 Sep 2009 23:09:10 +0000

can we use butter instead of Crisco in baking brownies?

By: Favorite Filipino Bloggers « Jef Menguin Workshops & Seminars

Favorite Filipino Bloggers « Jef Menguin Workshops & Seminars — Wed, 02 Jul 2008 14:37:04 +0000

[...] – I can have my cake and eat it too [...]

By: End of love affair with Splenda | House on a hill

End of love affair with Splenda | House on a hill — Tue, 24 Jun 2008 00:53:50 +0000

[...] really made up my mind about whether to ditch Splenda or not (if you’re new here, read the related entry). But a few hours after the deadline, Speedy and I had a discussion. It appears that he had been [...]