It’s no secret that I’ve been battling pre-diabetes since having gestational diabetes with my son five years ago. I’ve made attempts at lowering the sugar in some of the recipes featured on my blog. However, the reality is that some recipes require the full amount of sugar because of the composition in the end product, i.e. those temperamental macarons!
In any case, I’ve been “slipping” in what I thought was a lower sugar diet. I’ve been given a “gentle” reminder by my doctor and this time the message is loud and clear.
So what to do? I assure you my readers that this blog will not cease, but you will see more lower sugar options this year. For myself, it means one or two bites of a macaron vs. one or two whole macarons. It also means exercise. For the last few weeks, I’ve walked and slowly jogged almost every day. There is a 5K fundraiser event for my daughter’s school district that I am hoping I will finish in 40 minutes or right now it feels more like 45 minutes! Wish me luck with the 40 minutes!
When my daughter wanted to make cookies–this was a good opportunity to feature another purple sweet potato post, and lower sugar cookies for Mommy to eat! If you remember, my daughter wanted “in” on my blog and so I decide to have a “mini series” featuring recipes by her. She gave herself an alias name “purple sweet potato” and our first post together was called, happy thanksgiving 2012-velvet pumpkin cinnamon bread.
Like her last post, it’s in an interview format. This time the conversation with her went something like this . . .
ailovebaking: Hi honey what did you bake recently?
purple sweet potato: Chocolate chip cookies
ailovebaking: What is so special about these cookies?
purple sweet potato: They are made with Splenda sugar blend
ailovebaking: What is Splenda sugar blend?
purple sweet potato: Umm it is brown sugar with Splenda
ailovebaking: Why did you bake with this and not regular sugar?
purple sweet potato: So you can eat it too and the recipe is on the back of the package (hee hee)
ailovebaking: Did you like the taste of this cookie?
purple sweet potato: Yes, it was really crunchy on the outside and soft on the inside
ailovebaking: Do you think these cookies tasted less sweet?
purple sweet potato: No not really
ailovebaking: Anything else you want to say about this recipe?
purple sweet potato: I made half the recipe
ailovebaking: I’m so proud of you, this is the first time you did everything from measuring out the ingredients and calculating half the recipe!
purple sweet potato: Thank you, I think I did a good job considering it was my first time.
Yep, this girl is not modest!
The best part of having her bake is that I was able to take some pics of her!
Like her last post, she “food styled” and took her own photos! However, I forgot to remove the flash and the camera was a bit heavy for her. Nonetheless, this picture below is my absolute favorite!
I do have to mention one disclaimer that although this is made with Splenda Brown Sugar Blend, my daughter did want to make these more festive. She along with her partner in crime (my son) placed egg-shaped M&M’s on each cookie. If you want to truly make these reduced sugar omit the M&Ms.
Here’s one last look at Purple Sweet Potato’s beautiful cookies!
Last but not least, what’s purple sweet potato’s rating on this recipe?
I have to agree and 5 HEARTS to the sweetie that made these–love you my Purple Sweet Potato!