Sugar Free is not all bad

Today was cooler. Yea!
We made Blueberry Muffins and we were supposed to make Brownies, but instead we made Peanut Butter Cookies.  The unsweetened chocolate didn't make it to the school in time. Tomorrow maybe!

We have to convert our book recipes every day by 1/2 or 1/4 depending on what we are making. Its part of our homework to convert the recipes.  Converting .75 oz of salt can be interesting, to say the least.  I bought a digital scale, but even with that, the measurements are hard to achieve.

Baking is about methods.  You can use the Cut Method, the Creaming Method or the One Stage Method, or the Sponge Method. Name a dessert or baked item and there is a method that goes with it.  We will learn the methods in due course during the next six weeks.

My cookies came out great.  I remember as a kid having peanut butter cookies with a fork crossed on the top of the cookie and a little bit of sugar on top of them.  That's exactly what we did.  We used the Creaming Method.

My muffins came out, shall we say, sugar free.  That's what happens when you see 6 ounces of sugar at your station that should have been sifted in with the other dry ingredients when using the Muffin Method.  This was discovered after the muffins were well on their way to baking in the oven.  Oh well!   Not as good as the Cheesy Jalapeno Shortcake Cookies that were made yesterday, but not all bad either.