I am on a major coffee kick thanks to Borealis Coffee Roasters and their incredible 3 Phase Expresso. That has left me no choice, but to make coffee everything. This is all good except sometimes I need some extract for that extra little kick and you know what that means. So here I go with a new extract…fingers crossed.

 

My determination to keep ingredients real and simple has led me done the road of experimentation. My need for chocolate flavoring that doesn’t contain additives has led me to make this quick and simple extract.

 

Sugar, sugar, sugar…. what do we think?

I think sugar is “Sweet” and we all could use a little extra sweet in our day.

We all know that too much sugar isn’t good for us, and here at D’s we’re all about making better choices and having healthier options, but ARE we going to give up on all sugar…NO! Should we STOP making yummy treats…NO! So what are we to do?

Common sense tells us that the food that is least processed, freshest sourced and has the highest nutrition value is going to be the “best” choice. So here at D’s we use the least amount of sugar possible while still making a yummy sweet treat, use local ingredients when available, and YES even make our own fruit sugars for some of our favorite recipes.

The big question is….Is fruit sugar better for you?

Get a quick overview of the difference between natural vs. refined sugar, where they come from and how the work in our body and make your own decision.

“The American Diabetics Association” has a ranking system for figuring the Glycemic Level  of food. Read the article and learn about the difference in GI Levels according to food, ripeness of produce, and even how cook time can affect the levels.

We could research for days on end and for every positive analysis we find, there will be a negative one to thwart it. Studies can be done, experts can give testimony and facts can be documented, but at the end of the day a good portion of what we “know” or “believe” is based on our own current health issues, desires and popular diet fads. So what does all that mean? All we can do educate ourselves and make the choices that work best for our lifestyle.

All I can say is strive to do what is best for you and in the meantime I will continue to make cookies.

Keeping it Sweet,

D

 

Making your own sugars is simple yet time consuming, but are well worth it!

Takes approximately 26 hrs from start to finish. Actual busy time is approx. 1 1/2 hrs.

  • Slices fruit very thin; can use a mandolin for apples
    • Place in single layers on baking sheet covered with parchment; or directly on dehydrator
  • Dry out fruit
    • Dehydrate for approx. 24 hrs or put in oven at 175 degrees for 8 hrs
    • Shut oven off and leave in for an additional 12 – 16 hrs until crisp
  • Grind in coffee or spice grinder until fine powder

 

 

Get some quick tips on how to read a recipe for the best results.

 

 

After almost four years of failed attempts at making a good Gluten Free Coffee Cake I think I finally have it figured out.

One of my favorite in house recipes with simple ingredients and easy to follow instructions.

Taste brought to the next level is easy to accomplish with the added essence of flavored sugars!

Lemon Sugar

  • Zest lemon(s); I use 1 lemon for each 1 1/2 cups of sugar
  • Process zest and sugar together
  • Lay out on a baking sheet and dry out; approx. 2 – 3 hrs
  • Optional – process again to mix throughout
  • Store in air tight container; I store mine in the refrigerator

 

Vanilla Sugar

  • Split beans and scrape out seeds – Learn how Here – I use 1 large bean for each 1 cup of sugar
  • Process seeds and sugar together; leave empty pod in sugar as well
  • Store in air tight container in a cool place for at least 2 weeks; the longer it sits the more flavor will develop

 

Now use your sugar in any drink or recipe you want to add a little umpf to and Enjoy!