Make your own Ideal Sweetener. One of the many desserts Ive made with Ideal in the past. Raspberry White Chocolate Cheesecake Recipe here. I am always freaky about which products I buy to round out my pantry. And because of this, I have relied heavily on Ideal Sweetener now for about two years for every dessert Ive made, loving the flavor and how every product made with the sugar substitute tasted every time its really like sugar. As well, I take very seriously the ability to create recipes you can replicate at home so if a product isnt available, how can you buy it So what happens when the product suddenly disappears from stores, the prices more than doubles on amazon. I take things into my own hands. Availability or lack thereof aside, lets consider cost. Ideal costs 1. 2. The ingredients to make it cost Xylitol. Splenda. 7. 9ounce  . Thats a cost savings of 3. Believe me, that adds up quickly. Fill Pillsbury crescent dinner rolls with pepperoni to make these cheesy sandwiches that are ready in 25 minutes perfect for dinner. Total Time 25 minsCalories 350 per servinghttpswww. IDSERP,5155. 1Homemade Pizza Pockets The Country CookHomemade Pizza Pockets are made from a simple homemade pizza dough recipe filled with sauce, pepperoni, sausage and cheese. So goodMake Your Own Storage Plastic Utility Shut Off Tags Make Your Own Storage Simply Shredded Cheap Diy Storage Sheds. Make and share this Pizza Pockets recipe from Genius Kitchen. CutNSeal.jpg' alt='How To Make Your Own Pizza Pockets' title='How To Make Your Own Pizza Pockets' />Carrot cake. Another recipe using cup for cup sweetener. Rotini Pasta. Tip Worried about your dog eating xylitolSwap in erythritol instead. I also admit that I am so over putting my faith and hopes in store bought products, only to have them disappear from the shelves forever and leaving me at square one. Ive decided that to simplify, Im putting together a stable of ingredients that I can make myself and have on hand at all times without panicking about placing yet another order for products. I have things to do, darn it. I dont have time to cry over products. And neither do you. Tip Xylitol carbs are negligible, so calculate only the carbohydrates from Splenda. Looking for my hack for the Ideal Brown Sugar SweetenerSimply click here for the Brown Sugar Baking Blend recipe and use the finished recipe below in place of Ideal. Splenda granular. Process in a blender or a food processor to create a slightly more powdery product and to combine ingredients thoroughly. Store in a sealed bag or container. Measures cup per cup like Ideal sweetener and sugar. Makes 2 cups sweetener. Nutritional Information per teaspoon of sweetener Calories 5, Carbohydrates 0. Nutritional Information per tablespoon of sweetener Calories 1. Carbohydrates 0. Nutritional Information per cup of sweetener Calories 2. Carbohydrates 1. I used Fitday. Splenda at 2. The Best Pizza Youll Ever Make Flourish. I remember when my boyfriend, Jeremy, and I got serious about making the perfect pizza at home. Wed just left LA, and more than the weather, more than sushi, possibly even more than our friends sorry, guys, we missed our local pizza haunts. In LA, good pizza was never far, so the motivation to try and perfect our own recipe was wholly unnecessary. When we decided to move to the New England woods far from the reach of delivery we knew wed have to find a way to keep great pizza in our lives. Red sauce and pesto pizza topped with smoked mozzarella, sausage, shallots, and mushrooms. For nearly a year we searched high and low for the right recipe and technique, trying everything from complicated processes to simple and sampling more kinds of flour than we previously knew existed. For the record, King Arthur Flours Unbleached All Purpose Flour was, and probably always will be, our favorite go to for its quality, versatility, and ease of use. One day we stumbled upon an article in The New York Times about Jim Laheys no knead bread. The process seemed too simple, but to our surprise it rendered beautiful, open crumbed loaves, with crackly crusts and tender, chewy interiors. Our eyes were suddenly opened to a way of developing gluten we hadnt previously considered. We decided to give Laheys no knead pizza method a shot, and in that first bite, found the slice of pizza heaven wed been looking for. These Neapolitan style pizzas are reminiscent of the artisan wood fired pies that were all the rage when we were leaving LA. The pizza is light but not flat substantial but far from bready, with a light and pillowy crust thats equal parts chewy gluten and air. In short, its pizza perfection. This pizza does require a little forethought, needing 2. It also requires a little bit of practice to perfect, but dont let that stop you The dough can be made up to a week in advance, and takes less than 5 minutes to pull together no kneading required. Weve modified Jim Laheys recipe by halving it making two pizzas instead of four, and by adding sugar and a bit more water, which for us proved the key to pizza with a tender and light crust, crispy bottom, and the perfect amount of chew. The fun of this recipe is that it leaves plenty of room for experimentation and modification. Weve fallen deeply in love with our pizza steel, which renders professional pizza oven quality crusts, without the fuss of actually building a stone oven in your backyard. I highly recommend investing in one, if youre serious about baking pizza at home. A stone will work for half the price but trust me when I say the steel is worth the extra cash. It radiates more heat than the stone, producing breads and pizzas with professional oven quality lift. This recipe is measured in grams, so a kitchen scale is helpful. Ive added cup measurements for convenience, but the truth is grams dont convert neatly into cups for best results, measure by weight. Depending on the season, you may need a little more or a little less water use the photos as your guide until you get a feel for how the dough should behave. In a large bowl, measure the following 2. King Arthur Unbleached All Purpose Flour approximately 2 cups 1 tablespoon18 teaspoon active dry yeast. Mix the dry ingredients, then add the water. Stir until just combined. The dough will look a bit dry and lumpy at first, but dont worry. Cover and allow the dough to rise at room temperature for 2. Twenty four hours later, the dough looks nice and hydrated. Place your oven rack on the center rung, and preheat the oven to 5. F with the baking steel or stone inside. The position of the rack inside the oven is especially important, particularly if youre using parchment paper too close to the broiler you need at least 8 clearance and the top of your pizza and the parchment will burn before the bottom has had time to cook through. Youll want to allow the oven to sit at temperature for 3. We find that if you turn on the oven right before you do the stretch and fold with the dough, its ready at about the same time your pizza is ready to go in. Use a bowl scraper to transfer the dough onto a well floured surface this inexpensive item makes it the ideal tool for working with a dough this wet. Make sure you use enough flour to keep things from sticking. Dust the top of the dough with flour, then use a bowl scraper to cut the dough into two even sections. Stretch and fold, as follows Holding onto the dough at two ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side. As the photos show, the dough will likely be sticky dont worry about it looking neat as you fold. Be sure to keep your hands floured as you work. Repeat this process for the other side of the dough, so that all four corners of the dough have been stretched and folded. Gently pull the ends towards the middle of the dough, then turn it over. Using your fingers, pull the dough under itself until the top is smooth, and the seams have been worked into the bottom of the dough. Lets see that again, with some motion Finally, heres a complete video of the process. Repeat for the second half of the dough, and place each ball seam side down into a floured bowl. Cover the bowl and allow the dough to proof rise for 4. In the colder months, place the bowls on the stove top to stay warm. Generously flour a wooden peel, rubbing flour into the board to completely coat. Releasing the dough from a wooden board even a generously floured one takes some practice, and is even more difficult using a metal peel. Parchment is easier to use while you perfect your dough, and renders equally delicious crusts. Trim the parchment after youve stretched your dough onto it, so that its flush with the remaining dough. Parchment paper is often rated below 5. F, so at 5. 50F the edges will char. Weve never had any trouble with parchment catching fire when baking on the center oven rack, but be sure to keep a close eye on pizzas being cooked on parchment, just to be safe. Scoop the proofed risen dough onto your well floured surface, using care to pool the dough in as round a shape as possible for easier stretching. If your dough feels wet, use a generous dusting of flour on top. For a drier dough, use slightly less flour. Getting the exact amounts down requires some practice, but use these photos as a guide as you get started for reference, this was a very wet dough. Using your fingertips, gently depress the dough, being careful to not touch the outer edge of the crust. This step is important leaving the circumference untouched at this stage will result in a beautiful bubbly outer crust, post bake. Jeremy points to the outer area of the crust, which he hasnt touched. Again, using care to not touch the outermost edge of the crust, lift the pizza from the board and use your knuckles to gently stretch the dough. If the dough is at all sticky, use more flour. Move the dough from hand to hand, gently stretching as you go. Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. Gravity is your friendLet it do most of the work for you, as pulling will stretch the center more than the edges. If you find your dough is difficult to stretch, set it down on a floured surface for 5 to 1. Use the existing flour on the board to keep your dough from becoming sticky. Flour is your friend in this recipe Dont be afraid to use it, as a sticky dough is an unworkable dough. Above, Jeremy drags the dough through the flour on the counter top, making sure to flour both sides. The dough is just about ready. Stretch the dough until its approximately 1. Move to your well floured peel or sheet of parchment and adjust the dough to fit the surface.