Recipe Conversion Success!
Peanut Butter & Jelly Blondies
I have been fooling around with recipe conversions in baking for as long as I can remember, substituting applesauce for oil, experimenting with sugar substitutes, adding pumpkin or other fruits or vegetables to recipes, using egg whites, etc.
My paternal grandmother was the quintessential home baker, and I always wanted to be her, except at a healthy weight. Granted, I bake mostly very simple things like bars, and crisps. Grandma Kate baked the most beautiful challahs, cookies, and coffee cakes. Her kitchen was like a little baking factory. I have experienced many successes as well as failures with my baking experiments, but today was a grand success and I wanted to share it with you. I know Grandma Kate is proud.
Here is the recipe: https://thecafesucrefarine.com/peanut-butter-and-jelly-blondies/
As you can see by my photo, I used peanut butter powder in place of creamy peanut butter, slashing the fat and calories (and WW points). I also used a low sugar fruit spread in place of regular jelly. I did also use Splenda brown sugar instead of regular brown sugar. I used the same measurements as called for in the recipe. I am blown away at how delicious and creamy and peanut buttery my blondies are. Please give this a try.
I want to call out another recent baking success – another recipe for you to try. No substitutes needed. This brownie recipe is written perfectly: https://www.skinnykitchen.com/recipes/tag/skinny-brownies/. These are delicious, and came out perfectly both times I made them in recent months.
For more “Sweet” inspiration check out my Sweets Pinterest board: https://www.pinterest.com/marshaleeg/sweets/
Happy Independence Day! Enjoy your 4th of July!