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A three-dimensional swan, a lemon pepper-flavored portrait of Killer Mike, and six near-identical cookies decorated likes mermaids complete with iridescent golden seashell bras—these are just a handful of the creations Molly Brodak has whipped up in her kitchen this year.
When Atlantan Laura Martin decided, about four years ago, to walk away from highly processed sugars, she created a problem for herself: She loves desserts. And she loves to bake.But anyone who has ever picked up a cookbook knows that most baking recipes are loaded with refined sugars, such as granulated sugar and brown sugar. So Martin set about reworking her favorite recipes to replace the processed sugar with natural and less refined sweeteners, such as honey, maple syrup and