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Q: The Berry-Peach Cobbler with Sugared Almonds from the July 2009 issue calls for both granulated sugar and turbinado sugar. I’m not familiar with turbinado sugar, nor is anyone I know. What is it, and what could I use as a substitute?—Carol DeStasio, New Jersey
A: Turbinado sugar comes from sugar cane juice that is evaporated, crystallized, and spun in a turbine (hence the name) to produce coarse, golden crystals. Associate Food Editor Julie Grimes, who developed the cobbler recipe featured on the July cover, says she called for turbinado in the topping to provide crunchy texture “and give the top of the crust a sparkle.” Turbinado is often marketed as raw sugar. Sugar in the Raw is one of the more popular brands and can be found at many supermarkets. For the cobbler, Grimes says granulated sugar works as a substitute.
Have a culinary conundrum? Ask the TK! Submit your question to our our Test Kitchen professionals by emailing us. We can't answer every question, but will try our best.
Ask the TK: Turbinado Sugar - Recipes
(This blog post originally appeared 2012/08/31, but I’ve updated it here to include with my A to Z tour of Vietnamese foods and ingredients.)
Ngọt như đường cát, mát như đường phèn.
Sweet as sand sugar (refined sugar), cool as rock sugar.
– old folk saying
Known in English as rock sugar or even rock candy, đường phèn can be white or golden. The second time I returned to Canada from Việt Nam, my mother-in-law packed a big bag of đường phèn for me to take along. She told me to use it to make chè (sweet soupy desserts) with the fresh lotus seeds that she’d already stuffed into my baggage. It’s also one of the secret ingredients for making a phở broth beyond the ordinary. My husband’s gradmother, whom we call Mệ, likes to nibble on chunks of rock sugar while sipping strong green tea. This sugar is a specialty of Quảng Ngãi province, a major sugar cane-growing region. Rock sugar is traditionally a popular gift for close friends or family, especially if they are setting out on a trip.
I insisted I didn’t need it, because I didn’t know what else to use it for, and I was going to return to Việt Nam in a few months. She said she’d bought it just for me, and so, despite all the extra weight it added to my bags, I accepted her gift. It took me a while to learn how to appreciate rock sugar. The first time I pounded some with a pestle to break it into powder, I saw sugarcane fibers threaded amongst the crystals and thought they were impurities from the bags they’d been packaged in for bringing to the market. My mother-in-law snickered when she saw me trying to pick them out. “No, no! Those are cane fibers. They won’t hurt you.”
She usually buys regular, white refined sugar, or đường cát trắng. The crystals are a little larger than we are used to in the West, so it doesn’t dissolve quite as readily, but the taste is almost the same. Because it’s refined, it has no (or few) impurities and it’s what you’ll get with your iced black coffee and what most Vietnamese cooks use at home. My mother-in-law says the rock sugar is special and she rarely buys it, but she remembers that when she was small, refined sugar was expensive and cherished, while rock sugar was looked down upon.
Rock sugar still has the delicate, smoky flavour from the cane, which is why it’s so good in phở. It’s not a flavour you can pin down just a mysterious “something”. It works for Huế Beef Noodle soup and for other soups too.
I use đường phèn whenever I need caramelized sugar for a dish. It melts and caramelizes quickly, whereas refined sugar seems to take forever. I’ve even had it refuse to caramelize at all. Đường phèn comes through for me every time. And then there’s that wonderful flavour. I take the sugar off the heat while it’s still golden and it continues to darken a little more, but not so much as to lose that flavour.I use the caramelized sugar most often for making “kho” dishes foods that are finished in a fish sauce and caramel mixture. Once in a while, I use it for flans (crème caramel).
If using Vietnamese rock sugar to make chè, the sugar can be dissolved and filtered first, to remove the cane fibers. For “kho” dishes and for soups, this isn’t necessary. In the West, rock sugar can be purchased from most Asian markets. Don’t confuse it with the brown or golden discs of palm sugar. (These are made from Toddy Palms, and have a different flavour.) The sugar I get from the market in Huế comes in jagged chunks roughly the size of golfballs, but I’ve seen it sold as smooth grape-sized pieces in Montreal’s Chinatown. This sugar appears to be harder, drier and almost transparent compared to the one I’ve been using. I’ve never tried it though, as I’ve never run out of what I bring back from Việt Nam.
What else went away immediately upon eliminating sugar from my diet?
Arthritis! It started in my 30s. I’d wake up with my fingers bent and crooked. I couldn’t straighten them, and they were painful to touch.
Although I had this symptom for over a year before giving up sugar, it was completely gone, never to return, upon eliminating sugar.
There were other issues that resolved as well, including candida overgrowth.
Other reported benefits include:
- increased energy
- better mood, clarity and focus
- reversal of all kinds of inflammation issues (including autoimmune disease symptoms, anxiety, brain fog, joint pain, bunion pain, gum disease, puffy skin, allergies, skin issues, digestive problems and more)
- improved weight management
Learn more details here about why white sugar is bad for you.
And use the Exact Conversion Chart of Sugar to Honey to begin making changes when you bake!
How to Make Maple Sugar
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Turning maple syrup into maple sugar is simple and easy. All you have to do is heat pure maple syrup to 262 °F (128 °C) and stir it until it forms sugar crystals. Use the deepest pot you have on hand to heat the syrup. Otherwise, it might foam over the pot's sides when it boils. To prevent burns, grab a pair of gloves or oven mitts and an apron before your stir up your hot syrup. When you've finished turning your syrup into sugar, you can sprinkle it over hot or cold cereals, enjoy it in hot drinks, and use it to sweeten a variety of recipes.
Most Bothersome Foods
There are certain items that are more likely to trigger IC flares:
- Coffee (caffeinated and decaffeinated), tea (caffeinated and decaffeinated), soda, alcohol, citrus juices, and cranberry juice
- Foods and beverages containing artificial sweeteners
- Hot peppers and spicy foods
Restricting intake of the foods and beverages listed above help some individuals control IC symptoms. However, others may need to limit even more foods and beverages. Learn about how to identify your trigger foods:
Since it takes more than a few days or even a few weeks for symptoms to improve after restricting a problematic food or beverage, some patients may not realize that certain foods trigger IC pain. For instance, if after stopping coffee, your symptoms do not improve immediately, do not assume that coffee is not a trigger item for you. Stay off of coffee for several weeks to see if your symptoms improve.
22 Hot Cocktails to Help You Face the Cold
There are lots of things we love about the changing of the season: the turning of the leaves, the crisp breeze, and of course, the shift in the weather that makes trading in our standard cocktail fare for something cozy and warm sound positively decadent. Whether you're curling up in front of a fire with a good book or heating up your frigid fingers with a warm cup, these hot cocktails are exactly you need to turn cocktail hour cozy.
1 oz Drambuie
1.5 oz pumpkin puree
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
4 oz steamed whole milk (or choice milk-base)
Steam milk, pumpkin puree and spices together until hot. Double-strain into cup. Stir in Drambuie. Top with additional milk foam and ground nutmeg.
1 bottle red wine
2 cinnamon sticks, plus extra for garnish
4-5 cloves, plus extra for garnish
2 star anise, plus extra for garnish
1 orange, juiced
1 cup apple cider
.5 cup brandy
1 cup blackberries
.25 cup maple syrup
Pour a bottle of wine into a pot or pan. Add all ingredients. Bring mixture to a low simmer for 30 minutes to one hour being careful not to boil. Serve in mugs and garnish with a cinnamon stick, clove, and star anise.
1.5 oz Tanteo Chipotle Tequila
4 oz hot apple cider
1 oz fresh orange juice
.5 oz fresh lemon juice
.75 oz light agave nectar
Combine ingredients in a warmed Toddy glass. Stir to mix flavors. Top with cinnamon and nutmeg.
1.25 oz Ancho Reyes Original
4 oz half & half
2 oz chocolate mix*
In a saucepan, bring half and half to a simmer (almost boiling). Add chocolate mix and heat, bringing the combined liquids to a simmer. In a coffee cup, pour Ancho Reyes, followed by hot chocolate milk mixture. Garnish with a whole cinnamon stick and an orange peel.
*Chocolate mix: Combine Valrhona brand 100% cacao powder with turbinado sugar at a 1:3/4 ratio (1 part cacao powder to ¾ part turbinado sugar). Add hot water lightly while stirring, to reach a thick, rich, liquid consistency. Final ratio should be approximately 1 part cacao powder to ¾ part turbinado sugar, to ¾ part water (by volume) Store refrigerated in a sealed container.
2.25 cups apple cider or unfiltered apple juice
3 tbsp light-colored raw honey
4 cinnamon sticks, plus more to garnish
2 tsp whole cloves
1 cup plus 2 tbsp of bourbon
3 tbsp freshly squeezed lemon juice
Apple slices, to garnish
In a small saucepan, combine the apple cider, honey, cinnamon sticks, and cloves. Bring to a boil, then remove from the heat and steep, covered, for 15 minutes. Strain out the solids, then stir in the bourbon and lemon juice. Divide among six mugs and garnish each mug with an apple slice and a cinnamon stick.
1.5 oz Don Papa
.5 oz rye whisky
2 oz spiced apple cider
.25 oz pineapple juice
.25 oz lemon juice
.25 oz cinnamon-clove syrup*
Combine cider, pineapple, lemon, and syrup and heat just short of boiling. Transfer to a mug or teacup, add rum and whisky, and garnish with apple chip and cinnamon stick.
*Cinnamon-clove syrup: Add 3 cinnamon sticks and 2 teaspoons of cloves to 2 cups of water in a saucepan. Bring to a simmer, remove from heat, then stir in 3 cups of demerara sugar. Let cool before straining.
1.5 oz Empress 1908 Gin
.75 oz fresh lemon juice
2 oz hot water
1 tsp sugar
Build all ingredients in a wine goblet, brandy snifter, or glass mug. Stir well. Garnish with a cinnamon stick.
1.5 oz Sonoma Bourbon
.5 oz fresh lemon juice
.5 oz maple syrup
4 oz sage leaf tea*
Combine all ingredients in a glass. Garnish with a lemon wheel and a sage leaf. Serve hot.
*Sage leaf tea: Bring 1 cup of water to a boil. Remove from heat and add 5 sage leaves. Cover and let steep for 5-10 minutes. Remove leaves.
By Kelly Looney of Sonoma Distilling Company in Rohnert Park, CA
8 oz Drambuie
1 bottle (750 ml) red wine (we suggest cabernet sauvignon)
2 oz honey
1 mint tea bag
Peel of half a grapefruit
Peel of 1 orange
2 tbsp fresh grated ginger
.5 tsp whole juniper berries
.5 tsp whole allspice berries
.5 tsp whole peppercorns
1 cinnamon stick
With a mortar and pestle grind the berries and peppercorns and add to a sauce pan. Add all other ingredients to the sauce pan and bring to a boil over medium heat. Remove from heat and let stand for 1 minute. Strain and serve. If not hot enough, bring back to a simmer. Serve hot.
.75 oz cinnamon bark syrup*
1.5 oz Hornitos Black Barrel Tequila
5 parts hot water
.25 oz honey
.25 oz fresh lemon juice
3 dashes vanilla bitters
Combine the remainder of the ingredients in a coffee glass. Stir and garnish with a cinnamon stick.
*Cinnamon Bark Syrup: Combine equal parts sugar and water and 3 cinnamon sticks in a saucepan and bring to a boil to create cinnamon bark syrup. Remove cinnamon sticks.
1 oz Silver Tequila
.5 oz St-Germain
4 oz hot chocolate
Heat the hot chocolate until warm. Add the tequila and St-Germain and stir well. Pour into mugs and garnish with marshmallows
1.5 oz Plantation Dark Rum
.5 oz cinnamon demerara*
4 oz hot apple cider
2 dashes Angostura bitters
1 tbsp European butter
Build all ingredients in an Irish coffee glass and top with butter and fresh grated cinnamon.
*Cinnamon Demerara: Combine 16 oz demerara sugar, 8 oz water, and 2 cinnamon sticks in a pot and bring to a simmer until sugar has dissolved. Let steep with lid on for 1 hour. Store with cinnamon sticks until needed.
.5 cup Cooper & Thief Red Wine Blend syrup*
1-2 cinnamon sticks
1-2 star anise
8-12 oz hot water
6 oz High West American Prairie Bourbon
2 oz lemon juice
Combine bourbon, lemon juice, and spiced syrup in a mug. Top with hot water and stir. Garnish with a smoke cinnamon stick and lemon wedge.
*Cooper & Thief Red Wine Blend Spiced Syrup: In a sauce pan, lightly simmer wine, the cinnamon sticks, broken, and star anise until warm. Add equal parts sugar and stir until dissolved. Remove from heat and strain.
2 oz heavy cream
.75 oz simple syrup
4 oz hot coffee
1 oz Irish whiskey
Whisk cream and .25 ox simple syrup in a chilled bowl until soft peaks just begin to form, about 30 seconds. Set aside. Add coffee, whiskey, and remaining simple syrup to a warmed mug and stir to combine. Dollop whipped cream on top and serve.
More: 12 Spiked Coffee Cocktails to Keep You Awake
1.5 oz Four Roses Bourbon
1 oz Hot Buttered Bourbon mix*
1 dash Angostura bitters
Fill the mug 2/3 of the way up with hot water. Add a dessert spoon of Hot Buttered Bourbon Mix and stir vigorously. Add bourbon and a dash of Angostura bitters. Add more hot water if needed and stir. Garnish with grated nutmeg or a cinnamon stick, and serve with a spoon.
*Hot Buttered Bourbon Mix: Stir 1 lb butter at room temperatur, e6 cups brown sugar, 4 tsp cinnamon, 2 tsp grated nutmeg, 1 tsp ground cloves, and 1 tsp salt until evenly mixed.
1.5 cups Angry Orchard hard cider
2 cups water
1 cup cranberry juice
.5 cup brandy or spiced rum
.5 cup light brown sugar
3 tea bags of chai tea
Add water to a pot and bring to a boil. Reduce heat to low and add the tea bags. Allow to steep for 2 minutes and then remove the tea bags. Add the rest of the ingredients and stir. Simmer over low to medium heat and serve hot. Garnish with a lemon wheel studded with cloves.
2 oz Drambuie
9 oz hot milk
3 oz hot cocoa mix
1/8 tsp ground cinnamon
1/8 tsp kosher salt
In a saucepan combine all ingredients and warm over medium heat. Stir slowly until simmering. Serve hot, garnished with miniature marshmallows if desired.
1.5 oz Orleans Cider Bitters
1.5 oz Lustau Oloroso Dry sherry
.25 oz lemon juice
Half a pot Darjeeling "2nd Flush" Black Tea
3 bar spoons agave nectar
Make half a pot of Darjeeling Tea and let step. Fill tea mug 3/4 full with hot tea, add remaining cocktail mixture and serve warm with a lemon twist.
2 oz Drambuie
1 tbsp natural apple butter
.5 tbsp unsalted butter
6 oz steamed whole milk (or choice milk-base)
1 pinch kosher salt
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
Steam milk, apple butter and spices together until hot. Double-strain into cup over butter. Stir in Drambuie. Top with additional milk foam.
2 oz Laird's Applejack
.5 oz lemon juice
.5 oz honey
3 oz cardamom-infused genmaicha green tea (add 1 cardamom pod to steep with the genmaicha tea)
Steep tea. Combine all ingredients in a glass or toddy mug and stir. Garnish with cinnamon stick.
From Christy Pope at Midnight Rambler in Dallas, Texas
1.5 oz 80-proof bourbon
.75 oz apricot liqueur
.5 oz rainwater madeira
.75 oz Honey Mix*
4 oz hot cinnamon tea
3 saffron threads
Pour the bourbon, liqueur, madeira and honey mix in the glass and stir with a barspoon to blend. Add the hot tea and saffron threads and stir. To garnish, place lemon zest and star anise on a cocktail pick. Lay the cocktail pick across the rim of the glass.
*Honey Mix: Pour .75 cup of honey into a glass measuring .5 cup or small bowl. Add the boiling water and stir until well combined.
By Alba Huerta of Julep in Houston, TX.
1.5 oz Sailor Jerry Spiced Rum
1.5 oz Butterscotch Schnapps
3 oz hot chocolate
Dash of orange bitters
Add equal parts liquor to hot chocolate, top with whipped cream, shaved chocolate, and garnish with a cinnamon stick or candy cane.
Let Me Eat Cake
As anyone with a farm share–or a backyard garden–can tell you, starting about July, there will be an embarassment of summer squash. It is a wonderful vegetable, incredibly adaptable to just about any recipe you can concoct. It generally just absorbs the flavors of the preparation, which is a nice way of rephrasing my dad’s assessment, that it is kind of bland. But that’s actually a good thing, because you’ll have so much of the damn stuff that you’ll need to be cooking it all the fracking time. And if you only had one or two options, you’d be getting very sick of zucchini very quickly. Like last year when we had neverending cabbage, which meant cole slaw, stir fry, and more cole slaw. But 2 (or even 3 or 4) pounds of summer squash can be put to so many good uses that it’s hard to get resentful. Soups, salads, breads, stews, pasta dishes (you can even use it in place of pasta!). As long as your pantry is well stocked, there’s really no end to what you can make.
For example, you can make this olive oil cake, which comes from Gina DePalma, the pastry chef at Babbo. And it will barely use up a pound of summer squash, so you’ll still have plenty to put in your salad for lunch, thereby justifying baking the cake in the first place. (Cake + salad = balanced diet.) As if I need justification for these things. One bakes a cake because it’s Monday. Or Tuesday. Or because all the pie is gone and one must have SOME sort of baked good lying around lest the earth stop rotating on its axis. (Can I start my own religion with that as the core belief? That the sun will not rise unless we keep baking? Way better than human sacrifices, I think.)
But I digress. Cakeward bound.
I got zucchini this week, but truthfully you can use any variety of summer squash you find. The green flecks in the batter are nice, though, because they serve as a sort of proof that yes! There are vegetables in this cake! It has tangible nutritional value!
There are also toasted, ground walnuts. You’ll want them to cool fully before you grind them up, though, or you just get walnut butter.
Then you’ve got your sugar, flour (whole wheat pastry this time, for no very good reason), eggs, and a pile of spices. For some reason I haven’t bothered to buy ground ginger in, well, ever, so I used fresh ginger root. The only other atypical ingredient is the olive oil, in lieu of butter.
Wait, zucchini? Walnuts? Olive oil? This is really just a salad in disguise…
Anyway. Mix up the flour, leaveners, and the spices. I might cut down on the spices next time, though the gingerbread-y aroma has its appeal to be sure.
Then use a hand mixer on the eggs, olive oil, and sugar (and ginger root. SIX to 1 replacement rate on this, meaning 2 tablespoons of fresh for every teaspoon of dry).
Mix until the sugar is properly mixed in, and it starts to get a little frothy. Olive oil doesn’t get creamy like butter, but it’s a similar thickened feel you’re going for. Then dump in the flour mixture and stir to combine.
Meanwhile, grate the zucchini, and grind up the now-cooled walnuts.
Mix both of those into the batter and pour it into the dish of your choice. The recipe formally calls for a bundt, but I wasn’t in a bundt mood. A 9吉 lasagne pan works, too, you just need to cut the baking time by 5 or 10 minutes. Just make sure it’s oiled and floured.
While that’s baking, prepare the lemon glaze. I used agave nectar instead of granulated sugar, which definitely made it easier to incorporate all the ingredients, but it probably affected the texture. Which I can live with. It’s just not as crunchy as I was expecting.
And here, ladies and gentlemen, is the baked cake:
I did not follow the “let it cool” instructions before glazing, because I had no intention of flipping it upside down, so instead I just drowned the thing in the lemon syrup and let it cool in situ. And let me say, I’m awfully glad I followed my new habit of cutting down on sugar in baked goods (I think I used 1 1/2 cups instead of 1 3/4) because that syrup is damn sweet.
Which fact did nothing to stop me from devouring this slice.
Flakiest Buttermilk Biscuits with Apricot Jam: On Building a Life
Back in 2008 when Matt and I first got engaged, we had to tackle a few of the big questions that everyone does when they decide they’re going to not just share a life together, but take on the legal commitment of sharing a life together. Stuff like how we were going to handle our bank accounts moving forward, and whether or not I would change my name, hyphenate, or use my maiden name as my middle name. These things felt big to me at the time but also didn’t seem that risky. I trusted myself and I trusted Matt — even though these were big decisions, I had no trouble making them.
We’ve since continued to build a life together, based on a foundation of both big and small decisions. And even though we often equate big decisions with bigger impact, I’ve recently started to realize (after reading this article, specifically) that sometimes the small decisions are the ones that matter most in the long-run. We tend to make seemingly insignificant ones all the time, and spend much less time pondering their significance. It was the small decision to start a little blog together that changed the course of our lives — and Matt’s career. Not to mention the many relationships we’ve built upon its existence. My bigger decision — to major in Sociology in college — has had very little impact on the direction of my life and career (despite the fact that I really quite enjoyed my major!).
More and more, I become aware that building a life together means making a combination of hefty and lightweight decisions every single day, and hoping that they’ll ultimately contribute to a life well lived. To quote a venture capitalist (Of all people. Forgive me, I work in Silicon Valley): “We don’t have a crystal ball. But we do have a calculator.” The very best decisions we can make are the ones we can feel sure about right now — and who knows what big or small impact they’ll have in the long-run?
“And what about the biscuits?” you ask. A few calculated choices result in the flakiest, tenderest ones. There’s no decision to be made here.
Tara O’Brady’s Best Biscuits (Whole Wheat)
adapted from Seven Spoons
1 cup of all-purpose flour
1 cup of whole wheat pastry flour
3/4 tablespoon of baking powder
1/4 teaspoon of baking powder
1/2 teaspoon of kosher salt
1 tablespoon of turbinado sugar
1/2 cup of cold, unsalted butter, diced
1/4 cup of plain yogurt (preferably whole milk)
1/4 cup of buttermilk
1 large egg
melted butter, for brushing the biscuits
1. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
2. Combine the flours, baking powder, baking soda, salt, and sugar in a large bowl and whisk together.
3. Add the butter to the bowl and rub it into the dry ingredients using your fingers, until your butter starts to flake and is well-incorporated into the flour.
4. Combine the egg, yogurt, and buttermilk in a small bowl and whisk together with a fork. Create a well in the center of the dried ingredients and pour the wet mixture into the center. Use the fork to mix everything together, until the dough is barely incorporated and still scraggly.
5. Transfer the mixture to a cutting board or pastry board and use your hands to fold the dough over itself, turn it, and then fold over again. Repeat this process until the flour has been incorporated and your dough is fairly smooth and about 3/4 inch thick.
6. Use a biscuit cutter to cut the dough into roughly 6 pieces. Don’t re-roll the scraps but rather, collect them into biscuit-like shapes.
7. Place the biscuits flat-side up and bake for about 15 minutes before brushing the tops with butter and baking for another minute or two. The biscuits are ready when their tops are golden. Serve warm.
This is my favorite apricot jam recipe. It’s delicious with or without the addition of the vanilla bean. Blenheim apricots are really the crown jewels here. And if you don’t want to make it at home…
Perfect buttery sugar cookies that can be baked either thick and soft or thin and crisp. They hold their shape well and are perfect for decorating! Pair with our Best Buttercream Frosting for the perfect cookie!
1 cup real butter at room temperature
1 cup sugar
1 large or extra large egg
1 1/2 teaspoon vanilla or almond extract
3 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
1 1/2 teaspoon baking powder
1/2 teaspoon table salt
Note: We recommend a stand mixer for this recipe.
Cream butter and sugar until light and fluffy- about 2 minutes, scraping the sides of the bowl occasionally. Add in egg and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Don’t use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
Slowly add the flour mixture to the butter mixture and mix until completely combined. Your dough will first look crumbly, but keep mixing with a stand mixer and it will quickly turn into a soft cohesive dough.
Refrigerate for at least one hour. Preheat oven to 350 F, then roll out and cut shapes or use our preferred method:
Gather half of your dough and form into a large ball. Place on a silicone baking mat (or a large piece of plastic wrap) and press down gently. Place a sheet of parchment paper on top of your dough and then roll on top of the parchment into an even layer about 1/4 inch thick, or thicker if you desire thick cookies. Pick up your silicone mat and flip the entire thing over. Peel off silicone baking mat so you are left with your sheet of parchment with your rolled dough on top. Place this parchment-lined dough on a baking sheet and place in the fridge or freezer. Repeat with remaining dough. (See recipe tutorial for photos of this process.) Refrigerate for about 20 minutes or pop in the freezer for about 10.
Remove chilled dough, cut into shapes and bake for 8-12 minutes depending on the thickness of your cookies. Baking time is a personal preference. Watch for the edges and tops to be set. If you like your cookies crisp on the edges, roll them thinner and bake until just golden brown. If you want thick, soft cookies, remove from oven before you see golden brown.
My Covid 19 Experience and Symptom Timeline
Well it finally happened….. I got Covid and it happened to be when I was 7 months pregnant with baby #5. I caught it from a family member who had stayed at our house for the weekend, not knowing she had Covid (obviously haha) until they tested positive the day after getting home from our house. This family member started to feel a little weird the last day they were here, woke up the next day feeling a lot worse and found out she was positive later that day, as she had to get tested before going back into work. Once we found out she tested positive we started our quarantine.
Three days after they left I started to get a really sore throat, which usually happens before I come down with any sickness, and then a few days after that I had what felt like a bad head cold. Two days into my sinus congestion I lost all taste and smell and my taste and smell remained completely absent for 7 full days despite my congestion mostly clearing after 3-4 days. When I say complete loss of smell I could hold a bottle of peppermint essential oil straight up to my nose and couldn’t even smell a hint of it. When it came to my taste I could tell if something was salty, sweet, sour or spicy but couldn’t detect any actual flavor. The only other symptom I experienced during this time was fatigue, which felt normal compared to the times I’ve been sick in the past and then brain fog, which was an interesting and newer symptom I hadn’t really experienced as intensely when sick before.
Thankfully the illness never moved into my chest and I didn’t experience any respiratory issues, shortness of breath (besides what’s normal for me at this point in my pregnancy) or many of the other symptoms I had read or heard about in the media. Of the three family members that got sick that were at our house, none of us got any fever at all, which was a surprise to me as well. Through my research I discovered that the loss of taste and smell was actually one of the most common symptoms presenting itself with this virus and one of the best indicators of whether or not someone has Coronavirus compared to the flu or the common cold.
It was interesting because all three of us that got it were females (two of us were pregnant 6 and 7 months along), none of our husbands ever got sick and only one of my kids presented any symptoms at all. (Just in case your curious we took no special precautions at home once I was sick besides normal hand washing and then avoiding kissing my kids and husband while I had symptoms). The one child that presented symptoms was my 16mo old. He got a croup attack in the middle of the night the day after our family had left, which happens to our boys when they are exposed to viruses. They have naturally smaller airways and something called reactive airway disease so a croup attack in the middle of the night almost always occurs right when they first get sick and exposed to a virus. We gave him his breathing treatment protocol like we always do when this happens to our kids and after that he was totally fine besides a runny nose for the next week.
(Side note: When our oldest was younger we had to take him to the ER 5 times in the middle of the night from year one to year two of his life because his croup attacks were sudden onset in the middle of the night and his chest would always start to cave in really deep, making him need a steroid breathing treatment to open back up his airways. Since then we have been given all the supplies to treat our kids at home when this happens. Our treatment consists of a breathing treatment using Asthmanefrin (or albuterol) and saline in the nebulizer and then the proper dosage of Dexamethasone, which is a steroid. They have really severe, life threatening cases due to it affecting their breathing so much and unfortunately no natural remedy I have tried has worked for them in the moment… although I always partner their treatment with natural immune support remedies to help their bodies build back up and get through the cold that usually occurs after the croup attack).
I’m writing this post 6.5 weeks after my first symptoms of a sore throat appeared. Here’s where I’m currently at with recovery: My taste and smell still aren’t fully recovered. I would say they are at 70% most of the time, but they can be finicky, stronger at times and almost non-existent at other times. I have to blow my nose still a couple times a day but that isn’t uncommon for me during pregnancy, as I tend to have extra congestion while pregnant. Since being sick my left nostril seems to have some tissue swelling on the inside that is taking a while to go away and as a result my left ear feels “plugged” most of the time from the extra congestion/inflammation on that side. For a week or two after my initial symptoms of a cold went away I struggled with some pretty intense brain fog, which I would describe as being all there mentally but almost feeling like I was in a dream. Sometimes the brain fog would be accompanied by some feelings of dizziness as well. This symptom has mostly cleared but sometimes during the hours of 5-8pm I’ll get these brain fog feelings. It’s hard to fully know what is pregnancy symptoms, especially after an exhausting day with 4 other small children or what is lingering from being sick. My taste and smell seems to be the worst during these hours as well so my guess is that it’s related to increased inflammation that occurs throughout the day.
I’ll continue to update this post if things change and hopefully with an excited announcement when my taste and smell is fully restored!!
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Sorbitol, xylitol, mannitol
Calories: 10 per teaspoon
Found in: Sugar-free candies, gum, desserts
The deal: Sugar alcohols aren&rsquot nonnutritive sweeteners&mdashthey have 2.6 calories per gram&mdashbut they don&rsquot cause tooth decay like table sugar.
Although they&rsquore generally less sweet and caloric than sugar, eating large amounts (particularly of mannitol) can cause bloating and diarrhea. They&rsquore often used in sugar-free foods marketed to diabetics, because they contain fewer carbohydrates than table sugar. They do contain some carbohydrates, so eating them in excess may increase blood sugar.
The ADA recommends consuming sugar alcohols in moderation, and counting half of the grams of sugar alcohols as carbohydrates because only about half get digested.