February 27, 2007

To Answer Some Questions...and a tease....

About the Brownie Cheesecake -- you can substitute fat free or low fat cream cheese. It does make a difference, but it is still a great cake. You can substitute Splenda for all or part of the sugar on an equal basis -- one cup of Splenda equals one cup of sugar. I've substituted about 3/4 of a cup with Splenda and used 1/4 cup sugar and my family did not notice (the chocolate chips already have sugahhh and plenty of it). You most definitely do NOT need to add nuts to the crust. Omit nuts, use different cookies (Lorna Doones are great or even Oreos for the ultimate sin!!), experiment -- the ingredients of the crust are totally free form! About the reaction to my Stamper's Neurosis post: Not to be a tease, but I have a LOT to share about that one later tonight when I have more time. Another tease... Cards coming!!!! And some more amazing stuff sent to me by folks I've never met!!

5 comments:

  1. You are SUCH a tease! Hope Mike had a great birthday. Your cheese cake looked yummy. Can't wait!

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  2. Happy Birthday Mike. You don't want me to sing that do you:) Wonder what you are up to,hmmmmm?

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  3. Hey Joan,
    I love your copyright message! You are unique!

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  4. Thanks for the Splenda tip, that just might be a way for me to ease inot getting used to it - using a little sugar along with it in my morning coffee. If I use it by itself it gives me a headache and the coffee is nasty - an acquired taste, I think.

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  5. I love your copyright info. What a hoot!

    Mary

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