Category: Food (Page 1 of 147)

I usually write my posts at night before I go to bed, because my most regular readers are all ahead of my time zone, so I would miss them if I posted in the morning.

Monday night I went to bed after eating a dessert full of allulose. Everything seemed to be fine, until my stomach started gurgling. Without going into details, let’s just say that the warnings about gastrointestinal discomfort were true.

I guess this won’t end up being the regular sugar substitute I had hoped. I suppose I could still use it in smaller quantities, but sugar in small quantities isn’t that bad really, so…

Anyway, I still have three delicious lemon desserts that will send you to the bathroom all night long. Does anyone want them?

I was in the baking aisle of the grocery store and saw a sweetener I hadn’t seen before. It was called allulose. I decided to give it a try.

It is really good. It tastes very much like sugar, with maybe a little bit of a molasses flavor. Best of all, I don’t experience any weird aftertaste like I usually do with non-sugar sweeteners. After tasting it straight, I sweetened some cole slaw with it. It was good. I decided to go all out and try a recipe with it. I had lemons from somebody at church, so I made my mom’s lemon pudding.

The batter tasted normal:

When I brought them out of the oven, they looked shinier and smoother than usual:

And the taste?

It was good! It didn’t taste exactly like the recipe when cooked with sugar, and the texture of the cakey part was a little lighter, but it was still lemony and sweet. And zero calories from sugar! The total calorie count of one serving is probably less than 200. The other ingredients are lemon, egg, butter, and flour. That’s practically health food!

*I feel like I should add an asterisk paragraph. The internet says eating too much allulose can cause gastrointestinal discomfort. I didn’t experience any from this serving of lemon pudding, so no problem!

I made parmesan crisps. I haven’t done that in a long time. I sprinkle them with Old Bay seasoning. I made a couple with smoked paprika (the darker ones in the picture below). They taste good too, but I like the Old Bay better.

I cooked these until they were crispy. I like them. I also like when they have some chewiness. Actually, I think I like them any way they’re made, because they’re cheese. Mmm… cheese…

Our church had youth group night last night. After I got home, I wanted a snack. I decided on cranberry sauce. I still have some cans left from my bonanza over the summer.

It was delicious and refreshing, and was the perfect thing before going to bed.

Today is a half day because of parent/teacher conferences. I don’t have many conferences, so I hope to get some work done. Wish me luck!

I got some bread from the grocery store the other day, and I really liked it. It was called “Rustic Italian” bread. When I get bread for sandwiches, I like the light, empty, spongy, Wonder Bread kind. But when I eat bread with butter, I like this kind. It’s dense and has some moisture in it, but there is a crunchy crust on it. It’s kind of… cake-like? I’m not sure what makes bread like this instead of like a French bread kind of texture with chewiness and a lighter density. Lauren, do you know how to describe this better than me?