Have I mentioned how stubborn both D and I can be? We both are pretty strong willed, to say the least, and will stand our grounds. To that end, I've taken the discussion of location off the table. We are still a good year or two away from opening and because of that, probably the best idea.
In the meantime, we still have research to do on opening a business and requirements by the state of Illinois. Not only that, but only having two cookie recipes that I know are good, is not going to cut it. It's time to get back in the kitchen and keep baking. I have one new cookbook that I got a week ago that I am excited to start trying recipes from. Some of the recipes are sugar free, others are dairy free. It will be interesting to see how they taste and how other's react.
I also have a cookbook that I won in a contest yesterday that focuses on taking out processed sugar. I'm excited to get that one and start experimenting. I've picked up more agave nectar and some coconut palm sugar. I've used the agave nectar once and have never tried the coconut palm sugar. The palm sugar is to replace brown sugar and is from the sap of a coconut tree. Interestingly enough, the brand I bought states that they do not recommend for diabetics as the glycemic index of the sugar can fluctuate. It will still be interesting to try and also a good note to use in baked goods that I want to label as sugar free for diabetics. I'll blog more after I get the cookbook and have tried a recipe or two.
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