Splendid Recipes With Splenda® Sweetener - Hudson Valley Handymom Blog at Allrecipes.com - 314390

Hudson Valley Handymom

Splendid Recipes with SPLENDA® Sweetener 
Nov. 4, 2013 6:21 am 
Updated: Nov. 5, 2013 5:02 pm

Every morning, I wake up, go into the kitchen, and press the on button to the coffee maker.  As my coffee is brewing, I pull out two things:  coffee creamer and Splenda® packets.  I prefer using Splenda® for a couple of reasons.  One reason is because it dissolves so easily into my beverages.  The other reason is because I like the fact that Splenda® is low in calories.

When I discovered Splenda® was going to be a sponsor this month and that I was one of the chosen Allrecipes Brand Ambassadors, I was more than happy to oblige.  I use Splenda® products, and I couldn't wait to try out some of their recipes.

With that, I want to,“Share the LOVE of all things SWEET.”  I have an undeniably inherited sweet tooth.  The reason I love using Splenda® sweeteners is that I can have my sweets and feel less guilty about it.  Substituting Splenda® can be done effortlessly.  There's no major thinking requirement to switch out regular sugar for Splenda® products.  Their wide array of products cover so many baking needs.

I live in New York, and apple picking is something the kids and I love to do.  We waited a little late in the year to pick apples, and the choices were limited.  Despite the rules on what apples cook up the best, I tend to ignore them.  I've had a lot of success with different apple varieties and used the apples we picked for my Splenda® recipes.

One apple recipe I made is called Granny's Apple Crisp.  I paired it with Hot Apple Cider. Instead of using maple syrup, I dressed up my beverage using 1/4 cup of Splenda® Brown Sugar Blend.
Granny's Apple Crisp
The recipe was relatively easy to make, but not typical of an apple crisp that I normally make.  I used gluten free oats (if you're on a gluten free diet, you need to specifically make sure that you buy oats that state they're gluten free).  This was gone in a short period of time.  I really prefer the recipe I normally make, but this one was lower in calories, fat, and sugar content, so I know it's a better option than my typical recipe.

The pumpkin recipe I made is called Pumpkin Maple Crustless Cheesecake.  I paired it with an Easy Pumpkin Spice Latte and substituted two packets of Splenda® for the granulated sugar.  I know, I know, I'm not trying to be a glutton, but I like my latte sweet!
Pumpkin Maple Crustless Cheesecake

I love pumpkin anything, and if there's a pumpkin versus apple war, pumpkin usually wins in my book.  This particular recipe was not super sweet.  It was, however, very easy to make.  As you can see, it turned out quite well.  I didn't have candied ginger on hand, but I did have...WHIPPED CREAM!  OH MY!  Next round, I will add more sweetener to this. For my own personal taste, I felt like it needed a bit more.

I have a confession to make.  I'm not a fan of cooked fruit.  It's a texture thing with me.  I'll make pies and other baked goods with fruit, but I just don't like the cooked fruit texture. The funny part is that I'd be more than willing to take chunks of the fruit out of a pie and eat the juice and crust leftover.  Is that weird?  Yet, I'll eat a blueberry muffin - go figure.

Despite my cooked fruit strangeness, I couldn't resist trying this recipe on Allrecipes using Splenda®.  The recipe called Baked Apple Turnovers.  The funny thing is...I pulverized the apples and unintentionally made applesauce...which was quite fine by me!  The key to this one is to make sure you do cool down the filling.  The reason being is that if it's too warm, it will make it so you can't transfer the pie crust filled over to the baking sheet.  Filling up pie crust, which has fat in it, will cause it to melt down and break apart.  The best method would be to roll out the crust, place it on a baking sheet lined with parchment paper, and then fill it while it's on the baking sheet.  If you use the non-stick cooking spray, just lay the pie crust down on the sheet before you fill it, and fill it while it's on the sheet.

Baked Apple Turnovers

This could possibly be my new addiction.  They are absolutely amazing.  Since my discovery of using applesauce in this (again, unintentionally), it leads me to believe that a natural applesauce could be purchased, thickened with the flour, and have the same ingredients added to it to make the turnovers for your picky eaters.  However, nothing quite tastes like a fresh apple, and I was fortunate that apple orchards are so close to me that I get to enjoy those wonderful, fresh picked apples at this time of year.

For more SPLENDA® Sweetener recipes, go to Allrecipes.com and to Splenda's website.

You can also find Splenda® at these social links:


I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not
compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews
on hudsonvalleyhandymom.com. The reviews, content and opinions expressed in this
blog are purely the sole opinions of NAME.



Nov. 4, 2013 7:13 pm
Hello Donna! I love your apple turn overs. Beautiful photos!
Nov. 5, 2013 5:02 pm
Thanks, Lela! You HAVE to try them. They're SO good. If I was by myself, I'd eat all of them. Since people can see me be a pig, I have to use caution.
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About Me
I am an Allrecipes Allstar Brand Ambassador (a volunteer position), and I am not compensated for my work with Allrecipes.com. Products received from advertisers are only used for experience-based reviews on my personal blog. The reviews, content, and opinions expressed in this blog are all my own. **************** By the age of seven, I would wander into the local library to check out cookbooks to make creations at home. When I became a mother to four daughters, I had a good sized family to feed. I became great with saving money and making wonderful meals without breaking the bank. I started using the original Allrecipes sites when I was in my 20's in 1997. I made the discovery by typing in "cookierecipes.com" to see what would happen. From then on, I became an Allrecipes.com addict. I didn't "officially" join until 2010, but I've been here the entire time. :) Allrecipes saved me many times over for parties, pot lucks, graduations-even my oldest daughter's college senior recital.
My favorite things to cook
I love to bake breads, cookies, cakes, and pies. I have a smoker and love to grill. Whenever I want some company, I fire up the smoker and make my own homemade BBQ sauce for pulled pork. If that doesn't get you company in NY, nothing will. I create my own recipes, but love learning from other people. I love to see ideas, promote them, and share creativity. I can't think of anything I don't enjoy making. I just love trying to make anything. Holidays are some of my favorite times of the year. Allrecipes contains the secret to my success regarding making succulent turkey (yes, I once was a dry turkey person- NOT ANYMORE). I enjoy coming up with new ideas, new ways to use products, and I always like to test out new items that hit the shelves at the stores. I consider my kitchen to be my laboratory. However, I'm not opposed to quick and easy meals when life makes the call for it! After all, life was meant to be enjoyed...and, sometimes, that means quick and easy meals!
My favorite family cooking traditions
Holidays and birthdays are my favorite times of the year. I enjoy making old family favorites and spending time together with my family. For Thanksgiving, I turned to Allrecipes years ago and discovered what putting a turkey in a brine can do. I tried it that year and never turned back. My husband proclaimed that I made the best turkey he ever ate. So, every year, I cut up all the vegetables ahead of time for the Thanksgiving meal. Then, I put the remains into a stockpot and create my own vegetable stock for a turkey brine. After soaking the turkey, I cook the turkey in a bag to make the most succulent turkey around. It's so juicy that it's hard to believe it's Thanksgiving - and there's no need to buy a special brand of turkey to get this result. I also love the old family go-to recipes. However, for stuffing, I found that making a homemade Challah bread creates the most unbelievable stuffing ever. Using a bread machine can make the whole process easier. You won't regret it!
My cooking triumphs
I started creating my own recipes when I had to live out of a pantry with little funds. I enjoy being creative, and this led to me becoming published. Later, I became an Allstars Brand Ambassador. I love the program because it let me be a part of a company that I respect and love so much in a way that I couldn't have imagined. Being a Brand Ambassador has been such a huge honor and great experience. I've met so many wonderful people due to it, and was thrilled to have the opportunity to represent Allrecipes through roasting pumpkin seeds on the Better TV show. I just want to give a big shout out to Better TV for giving me the opportunity to represent Allrecipes - a website I've been visiting for over 15 years. Here are the links to the pumpkin seed roasting: http://better.tv/view/food--amp--recipes2-food--amp--recipes-how-to-roast-pumpkin-seeds http://better.tv/view/food--amp--recipes2-food--amp--recipes-roasting-pumpkin-seeds-part-2
My cooking tragedies
I started cooking at a young age, and most of my mistakes took place during that time period. As a child, company was constant in our home. My mother knew I loved to cook and asked if I could make some of my Blonde Brownies for dessert that night for our company. I was 12 years old, and gladly started to prepare the dish. Unfortunately, my mother was out of vegetable oil. I went to the fridge and took out some reserve oil she had filtered after using it for deep frying. I figured it was still good and added it to the brownies. That night, when dinner was finished, the brownies were brought out. I took a bite of mine, and dropped it on the plate. The company ate the brownies and stated how good they were. My brownie had a horrible taste. It was at that moment that I realized the reserved oil was from my mother frying fish. Never again did I test the waters of used oil.
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