Though it did provide instructive information for common kitchen substititions, I'm a little disappointed in the number of "no"s in this article. I also wish there had been some lip service to healthy swaps (e.g. whole wheat flour) that don't necessarily save calories, but I understand that the article was about "light" baking, not healthy baking.
Also, I don't see the point in substituting for eggs. Eggs aren't evil. The quantity of eggs in most baked goods would mean that a typical serving contains maybe a fourth of an egg. If you're a vegan or an eggbeater house and have them around, then go for it. But overall, this seems like an unnecessary substitution.
Overall, I think the key is moderation. If you make your cookies healthier, but nobody else does, then how are you and your family learning to function in the "real" world. We need to learn to incorporate treats into our lives in a realistic way.
- 12/13/2012 7:54:54 AM