What is Maltitol Syrup?

Maltitol is an all-natural sugar alcohol that's similar in taste and use to corn syrup. One big difference? Compare Maltitol's 35 calories per 1/4 cup to corn syrup's 260 calories.

But that's not the only substitution Maltitol is good for. Check out the following comparisons per 1/4 cup:

Honey - 240 calories
Agave - 240 calories
Corn Syrup - 260 calories
Sugar - 184 calories
Maltitol - 35 calories

Of course, some of the sweeteners will have distinctive tastes, like honey or agave, that will be missing, but so will up to 225 calories. The low calorie count is just one benefit of Maltitol syrup. 

Other benefits include:
  -Does not promote tooth decay
  -Does not raise blood sugar or insulin levels
  -Also comes in powdered form
  -Excellent for use in candies
  -Maintains taste & consistency when heated
  -No artificial chemicals
  -No unpleasant aftertaste

But there are warnings to keep in mind:
  -Maltitol in high doses can have a slight laxative effect

We stumbled onto Maltitol when a family member was diagnosed with diabetes and we've found it very easy to work with and we love the taste! We started to substitute it for anything that called for corn syrup or honey and we've been pleased every time.

Try substituting it in the next recipe you try that calls for corn syrup and see if you can tell the difference.

For more information about Maltitol, check out this site.

Coconut Milk Ice Cream

When working around whey allergies, you have to be creative, so when we heard about ice cream made with coconut milk, we had to try it out. 

The results? Indulgent 

...    if you like coconut.

There is a strong coconut taste - since it's made with coconut milk, but it's not overwhelming. It's also sweet and creamy and delicious! So versatile too! Try adding any fruit, candy, etc. to this as you make it to customize it to your taste!

So creamy good and yet so healthy and easy!

2 cups coconut milk
1 1/2 cups strawberries
1/3 cup honey

Put all ingredients in a blender and blend until creamy. Put in all an ice cream maker and allow to mix according to your mixer's directions until done. 


Try not to moan out loud as you eat!

...    actually, go ahead and moan. In fact, squeal like a little girl and get a second helping.

Brownie Batter Pancakes

Brownie Batter Pancakes

1 cup whole wheat flour

1 tsp baking powder

1/4 cup European-style baking cocoa

1/4 cup sugar

1/4 tsp salt

1/4 cup oil or applesauce

2 tsp vanilla extract

3/4 cup Silk vanilla almond milk

1/2 cup water

Whisk all dry ingredients together in a bowl. Combine wet ingredients in a separate bowl. Add dry to the wet ingredients and combine until smooth. 

Pour onto hot griddle (gently sprayed with oil) and cook until top dulls. Flip and cook on the opposite side until done.

Serve with powdered sugar, chocolate powdered sugar, or chocolate syrup. Delicious with sliced strawberries and a dallop of whipped cream!

Chocolate Powdered Sugar: 1 cup powdered sugar + 1 Tbsp European-style baking cocoa blended together.

Help! I've got Jagged Edges!

Smoothing out the Edges ...

 

Real roses don't have jagged edges and neither should your frosting roses, but sometimes that's exactly how they turn out. There is help. Below is a checklist when your roses get a little edgy...

1. Use buttercream icing at a stiff consistency. The Wilton Buttercream Icing Recipe is a great one for roses.
2. Make sure you're using steady pressure on the bag.
3. Keep your bag at a 45 degree angle while piping the petals.
4. Make sure your icing isn't too cold.
5. It's possible the icing is too dry. Add drops of milk to the icing to moisten it SLIGHTLY. Adding too much will make the petals limp.
6. Air bubbles will cause this. Try not to mix your icing too much. If it's air bubbles, you can slap the icing with a wooden spoon to push some of the air out.
7. The narrow end of the tip could be too small. Widen a tiny bit with a butter knife.
8. Try adding 1/4 tsp of piping gel to the icing to give it more elasticity.
9. Most of all, practice, practice, practice...

Have questions? Need help with a baking problem? Email contact@mysweetmercy.com and we'll do our best to give you the right answer, or at least our version of it. :)

Printable Breakfast Cookie Recipe Card

Chocolate Chip Cherry Breakfast Cookies

We love breakfast cookies - and we've found another that's become a favorite! Try and your kids will never want to skip breakfast again.

Chocolate Chip Cherry Breakfast Cookies

1/2 cup almond flour

1/12 cups old fashioned oats
1/3 cup whole wheat flour
1/2 cup flax meal
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup peanut butter
1/4 cup oil
1/4 cup honey
1/3 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 cup dried cherries
1 cup semi-sweet chocolate

Combine the dry ingredients in a bowl and whisk together. Combine all the wet ingredients in a mixing bowl. We used our Kitchen Aid with the paddle attachment. Cream well. Add dry ingredients and mix until combined. Add chocolate chips and cherries. Mix.

Drop by Tablespoons or #50 cookie scooper onto a parchment-lined pan. Bake 8-10 minutes at 350 or until lightly browned. Cool and devour! If you have more self-restraint, you can place in an airtight bowl and save for morning. :)

For our Top 5 Breakfast Cookies,

CLICK HERE

Pinteresting Recipes

We love finding new recipes on Pinterest! We've even found some we absolutely love, like this Deep Dark Chocolate Cookie.

This was just as good as the picture looked, as easy as the recipe described ... mine turned out a little flatter than the original picture but we believe it's because our egg whites had not sat out long enough to get to room temperature. 

Letting egg whites warm, does help them get fluffier and whip better. We knew this, but were too impatient to try these!

We followed the recipe pretty closely, only where she reduced the powdered sugar, we used the full amount, 2 cups in the cookies and 1/2 cup to roll the cookies in before baking. We also used parchment paper instead of spraying the pan with oil. We use parchment with almost all our baking!

The recipe:
1 1/2 cups semi-sweet chocolate chips
3 large egg whites, room temp.
2 1/2 cup pwd sugar
1/2 cup cocoa pwd - we use European style. It's darker and richer. 
1 Tbsp cornstarch
1/4 tsp salt

Please check out the original posting for a great description of how to make these cookies along with pictures for each step! 

They've even got it printable ...

Divine Baking Cookie Recipe

Other Pinterest Favorites - Tried and Tested by Sweet Mercy!:
Chocolate Chip Oatmeal Pancakes
Black Bean Brownies
Cookie Dough Cheesecake Bars - Incredible!!!
Chocolate Crepes - We fill these with bananas and top with chocolate syrup :)