rbda

I am wondering if anyone has experience making desserts, such as cookies or brownies, using a replacement sugar. Specifically I am speaking of %100 pure stevia or monk fruit extract. Each of these powders requres a much lower amount to achieve a strong enough sweetness. Instead of adding a whole cup of sugar you might just need a teaspoon or something like that- and the texture is different from sugar. . So obviously this will change how to baked goods turn out. Does anyone know good ways to use these substitutes and achieve desireable results in baked goods?

I'm looking to buy a kitchen mixer with a dough hook. My budget dictates that I buy a used one... So I've been looking around and most of the ones I see don't have a dough hook. I was wondering if the attachments are interchangeable between brands? Also if I buy a hook, How do I make sure I can get the right bowl to fit it?

OK, thanks! - if that's my best bet I'll just have to grind it up a bit more.

Hello, I'm making homemade chocolate using a sugar substitute, cocoa butter, and the double boiler method. I'm having a hard time getting the sweetener to dissolve and mix in the cocoa butter. I'm wondering if adding an emulsifier such as Soy lecithin would help the oil and crystals mix together better?