The Secret Crumbs

This is a creative process that I love to find the results to. For decades people have enjoyed my bakery items. A fan favorite is Coconut Cake. It's wasn't popular then but now it's all the wave along with Lemon loafs and White cake. My creations are healthier versions of traditional and new vegetarian options and some gluten-free bites and smaller cakes.. Cakes are my primary enjoyment as well as cookies with the occasional pie or 2. My experience is quite vast in the kitchen as my father and brother both Chef many great meals. My fondest memories of my mother who was a great cook..great enough that her own brothers and sisters raved about her family dinners. A Fanny Farmer cookbook (lost in a move) Circa 1917 was a great teacher on cooking skill and great recipes to boot. I enjoy learning new recipes but I quickly know what I desire for the outcome of my baking. Using quality ingredients are key .I do use diary products and have a few treats without any diary. I won't use cooking oils other than safflowaer oil..soybean and avocado oils. But other than that.No. Less sugar is cut back on my recipes up to a 1/3 of cup..especially when formulated with other ingredients that have sugar. For example. I can make a carrot cake with nuts and if the only nuts I have walnut or pecans I have and most like do are candied..then t's all good.
Many years ago I made a 5 cheese, cheese cake but get this! I had forgotten to add 2cups of sugar. It baked beautifully and while I was removing it from the oven ..i realized "Dag it" I forgot to add the sugar. It was still eaten..still good and we put preservatives on top..could it have been better yes but 2 cups of sugar would have been too much. I opt to use ingredients in the natural form. Egg whites and if I need a ton for a few recipes then yes cart organic egg whites. flours the same. My favorite flavoring aren't always going to be organic ..i rather use vanilla bean and make my own than purchasing organic vanilla.