15 Lower-Carb Whole Food Swaps

If you’re looking for ways to cut down on carbs without switching to pricey (and processed) low-carb alternatives, try some of these nutrient-rich whole food suggestions.






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The WORST EVER Chocolate Chip Cookies

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This is the perfect chocolate chip cookie!! Crispy on the outside and chewy on the inside!! Looking over the ingredients list and the measurements of each, I recognized this as your fairly standard, classic chocolate chip cookie recipe--and I expected fairly standard results. I was baking in our second home today, where I have a convection oven (which I remain somewhat unfamiliar with). I don't know if it was the convection oven or something else I'm missing, but these did not turn out to be fairly standard chocolate chip cookies! Rather, they were some of the best I've ever tried. First of all, they stay uniform in shape and size, which is important to me, and they're just the right thickness--not poofy little cakes, and not flat and spread out. They're rich and buttery, with crispy outsides, and a soft but chewey inside. I didn't bother to mix the baking soda in the 2 tsp. hot water, just mixed it in with the flour--I also added 1/2 tsp. salt to heighten flavo
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Tres Leches Cake

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I made this cake yesterday and it turned out very well. I did make a few changes to lesson the calorie and fat content and it still tasted authentic. First I would tell you to read the directions carefully. The cake has 3 parts ; batter,filling and topping. The first 6 ingredients make the batter. Be sure to put only one cup of sugar in the batter not 2. The next 3 ingredients make the 3 milk mixture for the filling hence the name three milk cake. I chose not to use whole milk but used 1% and used only 1 cup along with the other 2 milks. I made the cake in a 9x13 pan not a round pan as seen in the picture. The cake was a little flat but that is ok because as you add the 3 milk mixture it expands . After the cake was done I pierced the cake many times with a fork , all over the cake. You want to make a lot of holes for the milk to saturate the cake. After you pour the milk on , you want to cover with foil and refrigerate for several hours. I chose to use cool whip as the topping instead
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We Held A Chocolate Chip Cookie Taste-A-Thon

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It’s a hard life, but we did it to bring you the ultimate chocolate chip cookie recipes. As part of the process of creating the best chocolate chip cookies ever, I baked 10 famous existing cookie recipes and held a blind taste test for 40 of my co-workers. The 10 recipes came from all over the cookie spectrum. There was the New York Times’ top pick, the Nestlé Toll House version that we all grew up with, and favorites from Bon Appétit and bloggers like Tara O’Brady of Seven Spoons. I wanted to include something for everyone, because even though I’ve spent many years as a professional recipe creator, I know that not everyone is necessarily looking for the same kind of cookie. For this test, I asked my co-workers to taste all 10, then pick their absolute favorite. To keep things as even as possible, I created a few simple parameters when it came to the actual baking. I used the same size cookie scoop for all the cookies, as well as the same brands of ingredients. I baked off and tried on
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