It may look like I have abandonded this blog, but in reality I haven't....just so much going in my life this has taken a back seat.
In the last month I have been diagnosed as being pre-diabetic. That has meant HUGE changes in my life, especially in my diet. No longer can deep fried, smothered in butter and enveloped in ganache be a regular player in my day to day life. Instead these things will have to be occasional visitors. A lot of my time lately has been devoted to trying to figure out how to adapt my time honored and beloved recipes into something that won't kill me. It's not been easy. I love my french fries, burgers, cheese and oh yes, chocolate. Which of course is what got me into this mess to start with. I considered just letting this blog die a slow, quiet death...but then I got to thinking. I have seen very few blogs that focus on foods that aren't clogged with butter and sugar, so why not share what I learn as I go along here?
I can already tell you that Splenda alone will not work in a cobbler...tried it, tasted it and dumped it. However, Splenda blends seem to work just dandy. And I will be trying out a new recipe for a chocolate orbit cake and substituting the Splenda blend for the sugar. Now if someone could just invent a fat free chocolate.......