Baking and Cooking Ingredient Substitution Chart

Baking and Cooking Ingredient Substitution Chart Substituting one ingredient for another should only be done when you don’t have the necessary ingredient on hand in your kitchen. Substitutions can change the flavor and outcome of the finished baked goods. The following chart gives substitutions that may be used to achieve a product similar to the original when cooking. Find out what to substitute when you’re out of an ingredient – but also remember the following when substituting: When substituting ingredients, take into account the differences in taste, moisture content, texture and weight. When substituting for sugar and flour, consider the … Continue reading Baking and Cooking Ingredient Substitution Chart

German Chocolate Bar Substitutes

German Chocolate Bar Substitutes Many people think German chocolate bars originated in Germany because of the name. They actually originated in the United States in the mid 1850s, created by a man named Sam German, and named after their creator. It is similar to semi-sweet chocolate but has added sugar that enhances the sweetness of items baked using it. Substitutions for German chocolate bars include items commonly found in a kitchen pantry. Unsweetened Cocoa For every ounce of German chocolate called for in a recipe, substitute one tablespoon of unsweetened cocoa, one tablespoon plus one teaspoon of granulated sugar and … Continue reading German Chocolate Bar Substitutes

Flourless Pumpkin Pie Muffins

Flourless Pumpkin Pie Muffins Print Prep time 5 mins Cook time 20 mins Total time 25 mins Author: Amanda @ Running with Spoons Yields: 9 muffins Ingredients 1/4 cup (64 g) almond butter* 3/4 cup (180 g) canned pumpkin 1 large egg 6 Tbsp (120 g) honey 1/2 cup (40 g) rolled oats (GF, if needed) 2 Tbsp (14g) ground flaxseed 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1 tsp vanilla extract 1/2 tsp baking soda 1/4 cup mini chocolate chips, plus more for sprinkling Directions Preheat your oven to 375F (190C) and prepare a … Continue reading Flourless Pumpkin Pie Muffins


SUBSTITUTING HONEY FOR SUGAR Honey has been a favorite sweetener since prehistoric times and still has advantages over sugar even today.Honey is composted of two simple sugars, glucose and fructose, honey is absorbed in a different manner and therefore causes a slower, more gradual rise in blood sugar. Because honey has a slightly higher percentage of fructose than sugar, it tastes sweeter, and less is required for equal sweetness. Honey contains small amounts of numerous vitamins and minerals, but not enough to fulfill any of the body’s daily needs. Remember that honey does contain calories, cannot be used freely by … Continue reading SUBSTITUTING HONEY FOR SUGAR

Food Substitutions – Cooking Tips

Food Substitutions – Cooking Tips view article online:–200/food-substitutions.asp Use this food substitution and conversion chart to select ingredient substitutes when you are cooking and your recipe suggests ingredients you do not have available. Herbs, Spices and Seasonings Substitutions Food Amount Substitute Allspice 1 tsp 1/2 tsp cinnamon, 1/2 tsp ground cloves OR 1/2 tsp ground cinnamon, 1/4 tsp. ground cloves, 1/4 tsp ground nutmeg Ammonium carbonate 3/4 tsp 1 tsp baking soda Anchovy, mashed 1 1 tsp anchovy paste Anise Extract 1 tsp 1 1/2 tsp anise seed Aniseed 1 tsp 1 tsp Fennel seed or a few drops … Continue reading Food Substitutions – Cooking Tips

Ingredient Substitutions

Ingredient Substitutions Ingredient: Substitute with: acorn squash butternut squash, pumpkin allspice (1 tsp) 1/2 tsp ground cinnamon + 1/2 tsp ground cloves + pinch of ground nutmeg almond butter peanut butter, cashew butter almond extract (1/2 tsp) vanilla extract (3/4 tsp) amberjack mahi-mahi, grouper, tilefish, mullet apples pears or quinces apple juice apple cider, pear cider, or white grape juice apple pie spice (1 tbsp) 2 tsp ground cinnamon + 1 tsp ground nutmeg + pinch ground allspice applesauce pumpkin puree or plum puree arugula watercress, baby spinach, belgian endive, escarole, radicchio Asiago cheese Parmesan cheese, Pecorino Romano cheese asparagus … Continue reading Ingredient Substitutions

Unsweetened Baking Chocolate Substitute

Unsweetened Baking Chocolate Substitute By Marg (CaymanDesigns) Photo by Marg (CaymanDesigns) Prep Time: 5 mins Total Time: 5 mins Yield: 1 ounce About This Recipe “Ever had a recipe that called for unsweetened chocolate and you were out or didn’t have enough? Here’s the solution! I’ve used this several times in various recipes and the results were perfect.” Ingredients 3 tablespoons unsweetened cocoa 1 tablespoon butter or 1 tablespoon oil or 1 tablespoon shortening Directions Melt butter or shortening. (I use microwave). 2 of 2Unsweetened Baking Chocolate Substitute Directions Stir in cocoa until dissolved. Use one batch PER 1 oz. … Continue reading Unsweetened Baking Chocolate Substitute