In regard to your comment "We’ll be sharing our experiments with liquid sugar substitutes in a blog post soon"... I'm eager to read about the use of brown rice syrup since it's reputed to be so much healthier than other sweeteners. I've been timidly swapping it out for modest portions of sugar along with reducing the overall sweetness in desserts. I wasn't willing to risk failure and throwing food away! I'd rather cut down on portions. BTW, I often split a cake batter into two loaf pans so I have smaller slices as well as less heat in the kitchen with the shorter baking time. Smaller cookies, ditto. Every little strategy to help my family's health! Thanks for your great work. Your blog is a treasure.

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