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Comment on Sweet Memories by Trisha Lynn

Trisha Lynn — Sun, 24 Apr 2011 22:55:03 +0000

Sorry for the delayed response. I thought I set things up to receive an email when you had comments. My bad.
I had to laugh at your “lower glycemic” comment given the theme of your blog and your passion for its subject. Heehee. And isn’t it funny that I’m such a fan? You may or may not believe this but I have my own little bottle of maple syrup in the fridge and like to drizzle a tsp onto my coconut flour pancakes. Turns out a tsp is enough! :) Anyway, to answer your question, you can’t really swap out coconut flour or any other non-gluten flour for AP primarily for that reason, no gluten. Another thing about coco flour is that it soaks up liquid like crazy so you have be generous with liquids and then watch them disappear when you add the flour. Most coco flour recipes call for a lot of eggs (general rule of thumb: 4 eggs/1 cup four) and this helps with the liquid factor. I’m curious where you read to use less liquid. Maybe I’m doing something wrong!
I finally went to Walmart and bought True Lemon today! Let the experimenting begin. My goal is to get these cookies to turn out cakey like yours did. I’ll let you know!

Comment on Sweet Memories by miss maple

miss maple — Tue, 19 Apr 2011 01:09:15 +0000

Kristi, In these particular cookies, the shortening and carrot mash work together to make these nice and soft/cake-like. I recommend taking a look at “Three Chips for Sister Marsha”, an episode of Good Eats in which king Alton Brown explains the science behind different cookie textures. Here are links to the two parts of the episode.

Comment on Sweet Memories by miss maple

miss maple — Tue, 19 Apr 2011 00:16:06 +0000

Trish, I saw that you have been using coconut flour in your baked goods. In researching a bit, one thing I read is that you need to use significantly less liquid in a recipe when using coconut flour. What has your experience been when swapping AP flour for coconut flour? Any advice? I’m not going to completely shun simple carbs. However, I wouldn’t mind if my stuff could be a tiny bit lower on the glycemic scale.

Comment on Sweet Memories by Kristi

Kristi — Mon, 18 Apr 2011 18:33:09 +0000

This recipe sounds so yummy and the photo is mouth-watering! So, I’m curious. What is the ingredients or combo of ingredients that keeps these cookies soft? I’d like to apply this food chemistry to other cookie recipes. Thanks!

Comment on Sweet Memories by Trisha Lynn

Trisha Lynn — Mon, 18 Apr 2011 12:24:11 +0000

Thank you for posting this! I bought 3 lbs (!) of carrots last week b/c the whole bag was only $2.98 at Sam’s. I did not stop to think how on earth I was going to use up 3 lbs of carrots, though. So far I’ve made carrot cake, carrot muffins, carrot bread, and special low carb carrot muffins. Oh and put them in my low carb cole slaw. I’m going to try to modify this recipe a bit so that maybe I can eat them too. :) I’ll let you know how it goes.

Comment on A most vexing confection by Meghan

Meghan — Thu, 07 Apr 2011 21:05:03 +0000

Love this photo. Want to use it for a limited edition label. What would that cost?

Comment on About by Meghan

Meghan — Thu, 07 Apr 2011 21:02:23 +0000

How much would it cost to use your maple sugar candy as a royalty free image?

Comment on The most wonderful time of the year. by Sally

Sally — Mon, 14 Mar 2011 02:57:54 +0000

Interesting. I never knew that.

Comment on The most wonderful time of the year. by Olive

Olive — Mon, 14 Mar 2011 02:50:24 +0000

I vividly remember nights when my dad would boil the sap into syrup. Tapping our maple trees was a favorite time of year for our family. This post of yours is my favorite!

Comment on A most vexing confection by Sally

Sally — Wed, 01 Dec 2010 02:26:23 +0000

They look so beautiful, Karen. Another great post. I’m curious, though…at what temperature does water boil in your kitchen?