Not really money related...but I know good ideas abound here
Anyone else bake with sugar substitutes? What works and what doesn't? I have tried Splenda twice (a chocolate torte and zucchini bread) and both have come out really, really dry. Anyone have luck with Splenda, and if so, did you have to increase the liquids? Does another substitute work better?
And on a related note, anyone know what I can do with 1 1/2 loaves of really dry zucchini bread???