Wendy Profile - Allrecipes.com (11378560)

cook's profile


Home Town: Bloomington, Illinois, USA
Living In:
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Indian, Low Carb, Healthy, Vegetarian, Dessert
Hobbies: Sewing, Camping, Boating, Fishing, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Fudge
  • Fudge  
    By: Dana
  • Kitchen Approved
About this Cook
I'm a music major at the University of Illinois. Music is my greatest passion, but baking is right behind it! My sister and I are hypo-glycemic and my Dad is pre-diabetic, so the three of us cannot have sugar, white flour, or anything else with a high glycemic index. This can be a challenge when baking, but I love finding creative ways to overcome it!
My favorite things to cook
As I said, my Dad, sister and I cannot have sugar. On top of that my sister and my Mom are lactose intolerant. So my favorite things to cook are baked goods that would usually be off-limits to all of us. I've done a lot of experimenting and have developed a lot of ways to bake with whole wheat flour, natural sugar substitutes and non-dairy products. I hate the idea of using toxic chemicals such as Splenda and Nutrasweet, so I stick to Xylitol, Just Like Sugar, Stevia, and raw honey. Raw honey has a much lower glycemic index and contains many nutrients and antioxidants that are otherwise lost in the filtering process of regular honey. Xylitol is a natural sweetener made from vegetable starches with a glycemic index around 7 (100 being the highest). Just Like Sugar comes from chicory root and orange peel, and Stevia is a plant originating in Asia. Both have 0 calories and a glycemic index of 0. These sweeteners have allowed my family to eat WONDERFUL things without getting sick!
My cooking triumphs
One of my favorite triumphs was making sugar free dairy free cheesecake. Never thought that could be done!
My cooking tragedies
My biggest tragedy was trying to make sugar free oreos. The wafers were chewy in the worst of ways, and the sweetener I used in the filling made a cement-like paste that stuck to your teeth. I've not given up yet though! Expect a perfected recipe soon!
Recipe Reviews 1 review
Scottish Gingerbread
This is a really great recipe. It's a great contrast to all of the overly sweet desserts that pop up around the holidays. It's still sweet, of course, but in a much more hearty way. One change I made was to cook it in a bundt pan, which made it much more aesthetically pleasing and fun. It does take slightly longer to cook this way, however, so trust the toothpick!

15 users found this review helpful
Reviewed On: Dec. 23, 2009

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