Since I am still learning how to bake, and alter recipes, I have a question for any readers out there...
I have yet to figure out how to perfectly substitute applesauce for butter and/or oils. I attempted to make my Whole Wheat Carrot Cake Oatmeal Raisin Cookies last night with this method and you can basically stamp a big FAIL on that. They turned out nasty, ugh.
I know that doing this can in turn make your finished product dry, but is there are way to use applesauce that keeps a somewhat similar flavor and texture to the original?
槙野智章の嫌われる理由はタトゥー？手首は消したって本当？
2 years ago
1 comment:
Eh, you know I'm not the one to help you out with that... but let me know when you figure it out!
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