Maybe it’s just me (probably just me) but Sunday always puts me in a baking mood. I don’t know why, ESPECIALLY because it is RIDICULOUSLY hot in Hawaii right now–and using the oven makes the house worse than a sauna. D:
Also, I never have any eggs. HOW DO I ALWAYS RUN OUT OF EGGS when the baking mood strikes?
If you guys find yourselves in the same boat as much as I do, here’s a wonderful trick to have in your back pocket: egg substitutes.
I got this from SheKnows and it is. a. LIFESAVER. The egg substitute that I use depends on what I’m baking and I usually go with the applesauce route. Costco sells this GIANT pack of 30+ applesauce containers and B was in an applesauce mood a while ago…and gosh, it only lasted for maybe a week. I have a seemingly neverending supply of appleasauce. Mine are sweetened so I do lower the sugar in my recipes, or I bake with Splenda. I’d say my results come out pretty well…sometimes, my cookies are bit softer due to the extra liquid but I just bake ’em for a little more and they’re fine.
I have girlfriends who swear by the baking powder + water + oil method–according to SheKnows, no one will never know the difference! I’m really really really curious–I’m going to substitute this in my next batch of cookies.
I really want to try the flaxseed sub–I always write it down on my list when I go grocery shopping but it’s the one thing I always forget.