Tag Archive: Butter

Ideal No Calorie White and Brown Sweetener Review

My mom has tried to get me to switch from regular sugar to Ideal sweetener for awhile now. She said that you couldn’t tell the difference and that I wouldn’t even notice that I wasn’t using regular sugar. When Ideal asked me to review their White and Brown Sweetener,  I jumped at the chance. The kids and I went on the Ideal Website and started looking for recipes we could make. Of course the kids picked chocolate chip cookies. (See Recipe Below). I thought for sure their would be a difference in the amount of Ideal you use compared to sugar but their isn’t. Ideal Sweetener measures cup for cup like sugar.

Chocolate Chip Cookies

2 1/4 c all-purpose our
1 tsp baking soda
1 tsp salt
1 1/4 c light, unsalted butter, softened
1 c Ideal®
No Calorie Sweetener
1 c Ideal®
2 tsp pure vanilla extract
2 large eggs
2 c semisweet chocolate chips
Ingredients-US Standard
1. Preheat oven to 375° F.
2. Combine our, salt, and baking soda in a small bowl.
3. Cream together butter, Ideal®
and Ideal®
4. Add vanilla and mix until creamy; add eggs one at a time, beating well after each addition.
5. Gradually beat in our mixture; stir in chocolate chips.
6. Drop by spoonfuls onto ungreased baking sheets.
7. Tap lightly with ngers so that dough does not remain in ball form (so cookies will bake through
and be atter after baking).
8. Bake 8 to 9 minutes until golden around edges.
9. Let rest 2 minutes and remove to cooling racks

The cookies were very moist and you could not tell that they were not made with white and brown sugar. The Kids said that they were the best cookies they ever made. The cookies didn’t flatten out like regular cookies do but instead stayed the shape when we put them on the cookie sheet. Ideal Sweetener is definitely going to be used in our up coming holiday baking this year. It will help cut out some of the calories that we will be consuming between now and New Year’s!

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(I received a package of white and brown sweetener to write my review. I received no monetary compensation for my review nor was my opinion influenced by the sponsor.)

Free find your bliss shower gel and body butter sample


Get your free sample now while supplies last. Sample includes a .5 fl. oz. pouch of bath/shower gel and .3 oz. pouch of body butter. US Residents only.

Peanut Butter Cookies

Peanut Butter Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup peanut butter (I always add more)
Sugar (To sprinkle on top of the cookies before baking)
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Stir in Peanut butter. Beat in egg and vanilla. Gradually blend in the dry ingredients.  Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Sprinkle with sugar. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Free Jolly Time popcorn Tuesday at 3pm

Jolly Time is supposed to be giving away free popcorn on Tuesday. They said they’ll post the details at 3pm eastern on their wall.



Zucchini Bread Recipe

Zucchini Bread Recipe


  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup dried cranberries or raisins (optional)


1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

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