I don’t know what I was thinking titling this post with the word “booger” in it. I might regret it, but it worked with what the post is about, and when I was little one of my nicknames was actually sugar booger! There wasn’t really a reason behind it, but everyone called me it. Another one of my childhood nicknames was “Sissy,” or “Sissy Bear,” which came from The Berenstain Bears. I loved that show and watched it every single day. The girl bear was named Sister Bear, (original, right?) so that became my nickname. It stuck, and I am still known by my family to this day as Sissy, Sissy-Boom, Sissy Bear, and Sis-a-Mis. They’re all creative variations of “Sister Bear” that were made up by my family, haha. What were some of your childhood nicknames? Are you still called by any of them?
All right, moving on to the point of this post. Last night I had a pretty interesting experience. We’re having company over, and the plan is to make homemade pizza. The last time we had this company over I made brownies for dessert. Unfortunately I used whole wheat flour, part stevia/part sucanat and apple sauce. In other words, I made them “Kels-ified” brownies, and I sometimes forget how different those are from regular baked goods. Let’s just say that the look on their faces when they ate the “brownies” was priceless. I felt bad, to say the least.
This time I am determined to make them something slightly healthy that doesn’t taste like it. I thought fruit pizza would be a fun follow-up to the main course, but fruit pizza is usually done on a sugar cookie crust. I had to find a good recipe, and I ended up using this one because it was the only one I found that called for oil instead of Earth Balance. I immediately decided against using stevia, but I wondered if I could still make whole wheat flour and a bit of apple sauce work. I decided to do a tester of the sugar cookies before Wednesday to make sure they turned out okay, and here were the results.
- 1 1/2 c flour
- 1/2 c sugar (I used sucanat for both batches)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c oil
- 1 tbsp vanilla
- 1 tbsp maple syrup
- egg replacer for 1 egg (I used a flax egg)
- cinnamon sugar to coat (omitted)
Using 4 different bowls (2 wet/dry for the “healthy” and 2 wet/dry f or the “non-healthy”), the plan was to halve the recipe. I made the first half with all-purpose, bleached flour and the full half cup of oil.
^ White, bleached, all-purpose flour. Note that I made this with sucanat, not white sugar. I wasn’t budging on that one, since they both come from the sugar cane plant and they’re basically the same thing. The only difference is that sucanat is way less refined.
I made the other half of the recipe with whole wheat flour, which I knew right away was a bad idea. Whole wheat flour yields a completely different result from whole wheat pastry flour, but I was out so I just went with it.
Whole wheat flour.
“Unhealthy” wet mix. All canola oil, maple syrup.
“Healthy” wet mix: half canola oil, half sweetened applesauce (it was all I had) and omitted maple syrup.
Forgot to take pictures of the batter… but it was obvious right away what was going to happen once they were baked, lol.
Okay, so I made 4 cookies for each version, and one mini “pizza crust” for each version. I had to see how they would turn out when baked in a bigger and flatter shape.
Um.. it’s not that obvious, is it?
The difference between the mini pizza crust things. Um, yeah. That’s pretty bad. I don’t think I have to tell you which one is which.
So yeah, this was definitely a sugar booger. (<–see? It did fit. I’m not crazy.) However, I was absolutely determined to come up with something that worked, and I think it worked pretty well! You’ll have to wait for my next post to read about that. 🙂
So before I go, I want to address something that’s been on my mind. I really don’t like to use the word “healthy” as an adjective, hence the quotation marks above. I think it’s an extremely loose term, and there’s way more to being healthy than whether you use oil or applesauce in your cookies. In fact, I think one of the most important parts of being healthy is being able to let go every now and then and say “Yup, I’m gonna have this cookie made with white flour, oil and sugar, and guess what? It’s okay.” It isn’t going to kill you, and you will be far more healthy mentally than you would be if you were constantly obsessing over every ingredient and carbohydrate. (<–Long sentence, whew.)
I also dislike using the word “healthy” to describe how I eat. That makes it sound so black or white, and there’s so much more to it than that. Also, the word “healthy” has a different definition for everyone. To some, it may mean eating low-calorie, low-fat and managing your weight. To others it may mean including an extra fruit or vegetable in their diet and getting some exercise. It’s different for everyone, and what works for one person isn’t necessarily going to work for another. That’s just how I look at it, and if someone asks me about my diet I prefer to give them details rather than limiting it to the word “healthy.” I like to eat wholesome, natural, unprocessed foods, and that’s what works for me.
Question of the Day: Have you ever had any experiences with replacing white/whole wheat flour that didn’t turn out well?
Question of the Day 2: What’s YOUR definition of “healthy?” How do you feel about that word and using it to describe yourself?
Thanks for reading!