In the Baking aisle, noticed two new-to-me products that I picked up
1) King Authur White-Whole Wheat flour
2) Clabber Girl Sugar Replacer for Baking
I have cravings for Central Market Chocolate Chunk cookies that I bake several at a time once a week from the dough in the fridge. Am trying to replicate that delicious flavor but make them a smidge lower in calories. My first attempt using Splenda resulted in way too "cakey" of a cookie - not dense and brown-sugar-y and chocolatey enough.
The Clabber Girl product was interesting to me because it was so heavy! Seemed as heavy as sugar would be, whereas Splenda is light as air. So maybe the cookie texture will be better. It was also interesting to me because the back of the bag had a Chocolate Chip Cookie recipe right on it. Hopefully they tested it a dozen times!
Has anyone else tried Clabber Girl Sugar-Replacer-for-Baking in their recipes?