I came really close to not having a post at all. It's been a scorcher again this week, so I haven't been cooking much. And besides that, this has been one of those weeks where nothing I've touched has turned out right!
Remember last week's sugar-free bean pie? I left out the butter, and while it was palatable I thought it was a bit dry, and it looked funny, too...
I made a load of Italian herb bread in the bread machine, and forgot both the butter and the salt. (What is it about leaving out the butter with me lately?) It, too, was edible, but just not the same.
I had just about decided to throw in the towel with the sugar-free baking for this week. I had promised myself when I first started on this sugar-free kick that half-way through the summer I was going to have an "indulge" weekend, and this was going to be it. I was really craving some ice cream and some doughnuts. Not together, that's just the two things I thought I wanted. So yesterday I decided that what I really wanted was a thick, creamy, vanilla milkshake from one my favorite places, the kind where they put whipped cream and a cherry on top. And then today would be doughnut day, from the place where they light up the sign when they have fresh hot doughnuts. You know where.
First up was the milkshake. It was hot outside and I really really wanted that milkshake. Not a regular, a large. If I was going to do it, I was going to do it good! I drove to the place, paid my money, and got my milkshake. First I ate the cherry off the top. Umm, not bad. Cough. Maybe a bit sweet. Then a big old draw on that thick milkshake. Ummm. Really good. Really really good. Another big sip. Umm. Good. um, that's good. really, really good. that's pretty good. It's okay. really.
I thought I was going to be sick. Really. For the rest of the night I thought I was going to be sick. Hours and hours of feeling like I was almost going to be sick.
And so this morning--doughnuts? No way. Not this weekend, anyway.
And so I made another bean pie. With Splenda, just like last week. Only this time I added slightly more Splenda, and the butter, and a little extra on the spices. And I also sprayed the top lightly with cooking spray before I baked it, for more even browning.
And so this is the version that I did this week:
- 1 c cooked, drained navy beans
- 1 1/4 c Splenda
- 1/2 c powdered milk
- 1/2 c evaporated milk
- 2 eggs
- 1 T flour
- 3/4 t cinnamon
- 3/4 t nutmeg
- 1/4 t baking powder
I used canned navy beans, drained and well rinsed. Next time I'll just use the whole can, and increase the sweetener and spices just a smidge. Put everything in the blender, and blend until smooth. You could use a food processor or even a hand mixer (mash the beans first if you use a hand mixer.) Pour into an unbaked single crust pie shell. Spray lightly with cooking spray. Bake at 350 for about 35 minutes, or until lightly browned and set in the middle.
Allow to cool (it's normal for it to puff up while baking and "fall" and crack slightly when it cools. Even the full sugar version does it.)
Topped with some sugar free whipped topping, if desired.
I do still miss some of my full-sugar treats, and I'm sure the milkshake was a fluke--but I have to say that I'm finding my palate much more sensitive these days, not just to sweet, but to saltiness, as well.
Do you find your tastes changing as you consistently leave certain things out of your diet?
Until next time, good cooking, and good eating...