I can't wait till xmas food goes away!!
Is anyone else having a big problem dealing with christmas???
I am really go through it.
Tonite we made a gingerbread house... It was soooooo
tough to sit there. I tried to focus on the event...but man!!
I guess it will take me time to get to that point!
I just see the food and I WANT it!@!
Any ideas??????
Hope you ALL are doing better than I am.
I am down 95 lbs since the 19th of July....
Thanks,
El
I dump bad too so I stay away from it. I don't have head hunger so I don't have to deal with that, THANK GOD....
I made these FABULOUS gingerbread cookies with Splenda this past weekend that ROCK THE WORLD. And they did not make me dump or feel sick at all.
**************************************
Gingerbread Cookies
Makes: 4 ½ dozen (2 inch) cookies
Preparation Time: 30 minutes
Chill Time: 1-2 hours
Bake Time: 8-10 min.
6 cups All Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
4 tsp. Ground Ginger
4 tsp. Cinnamon
1 1/2 tsp. Ground Cloves
1 cup Unsalted Butter, softened
1 cup SPLENDA® Granular
1 tsp. Salt
2 Eggs
1 cup Molasses
3 Tbsp. Water
Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.
Cream butter, SPLENDA® Granular and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.
Preheat oven to 350° F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.
Sue
273/261/174/150