Why?

I wonder how such an innocent thing like butter can cause so much distress.  Padded, schmeared, or spread, butter knows how to make an entrance in style.  The problem is, butter contains high amounts of saturated fats and cholesterol, which can effect heart health and other serious problems if too much is consumed.  A sweet tooth and butter come hand in hand.  It seems that every good dessert must have copious amounts of butter in order to be a hit.

A more sneaky offender is eggs.  Eggs seem natural, and chicken is healthy, so it only seems logical for its seed to be wholesome as well.  Although eggs contain essential nutrients like Vitamin A, each egg also come with the price of 210mg of cholesterol and and 2g of saturated fat.

The problem is that I love to bake.  Everything about it is so therapeutic, and to be able to produce such deliciousness while doing something I love is just perfect.  With great, rich desserts (my famous brownies contain 1 1/2 sticks of butter and 4 eggs) come high prices.  I learned that I had borderline high cholesterol, and that's when I learned that I couldn't afford such a high dessert intake, despite how good it does taste.  I couldn't abandon baking (I love it too much), but I could bake more wholesome desserts, with the same taste, which is when Where's the Butter? came in.  I can share my new recipes of things that I love, but with much less fat and cholesterol.  It is close to impossible to not use butter while baking, but it can be reduced with substitutes.  Not weird "eggs" in cartons or "buttery spread" in a bright yellow tub, but with ingredients found in a common pantry.  Throughout Where's the Butter, I will experiment and share my results with my healthier baking, fruitful or not, and always in detail.