tag:blogger.com,1999:blog-2285523888432056855.post6749464816107623423..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Brussels Sprout, Bacon & Babybel GratinGourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2285523888432056855.post-39898369130804321052013-10-18T21:10:52.791-04:002013-10-18T21:10:52.791-04:00Hi Barbara! Welcome Back!!! Yes, the confectioner...Hi Barbara! Welcome Back!!! Yes, the confectioners version works well for baking -- as a matter of fact, that's the one I use now most of the time. You know sometimes, granular erythritol can get a little gritty textured after you refrigerate it (like in a pumpkin pie, for example). I've found that the confectioners version doesn't do that much or it isn't noticeable. If you have granular you can grind it and powder it in a Magic Bullet type of small blender -- rather than do that, I mostly use the confectioners. I think I have a bag or 2 left of granular, but I mostly use confectioners. Hope that helps! Hope you had a nice visit with your grandchildren! :-) Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-63889604698625247202013-10-18T18:35:02.725-04:002013-10-18T18:35:02.725-04:00Hi GG, I am back!
You have been busy , so many ni...Hi GG, I am back! <br />You have been busy , so many nice recipes to try- so little time!<br />I wanted to tell you that Swerve has a sale on their * BULK 22 pounds* for $ 154 . However the granular swerve is sold out and only the confectioner version is still available. Could I use the latter one for baking, or does it have to be granular? Your help is appreciated!<br />Barbara.unter der laternehttps://www.blogger.com/profile/07128693611242988987noreply@blogger.com