Baking Without Artificial Colors and Trans Fats

"Eat All the Junk Food You Want as Long as You Cook It Yourself"  --Michael Pollan

Nothing makes me happier than baking up something sweet and delicious. Whenever possible, I try to eliminate artificial and unnatural junk from whatever I'm making. For the longest time, I thought it was impossible to decorate baked goods without having to use colorful chemicals and/or hydrogenated junk, but over time, I have found a few tricks that have allowed me to bake and decorate without chemicals and trans fats. It wasn't as hard as I'd originally thought it would be, and it all tastes so delicious!

My daughter and I just made these bunny cookies for her class for and Easter treat. I used a sugar cookie dough recipe found here, but I only used half the sugar. Since I'd planned to decorate them, I knew they'd still be plenty sweet, and the end result was perfect - just sweet enough and very satisfying.

So, what do I use in place of artificial colors in sweets?

These are my favorites: Matcha Green Tea Powder (Green), Tumeric (Yellow), Beet Juice (Pink), and Blueberry Juice Concentrate (Purple). You might think these flavors sound disgusting, but if you're tinting something sweet like icing or melted candy, the sweetness overwhelms the other flavors, and no one even notices! With each of these tints, only a little bit is needed to get a nice color, so you aren't really adding enough for the other flavors to come through.

Anytime I need to use black or brown, I just melt chocolate chips or use dark cocoa powder to tint. Yum!

We used the leftover dough to make round sugar cookies, and I drizzled the leftover melted green, yellow, and chocolate candy on them for a bit of color.

When it comes to avoiding trans fats, these are the best products I have found when making and decorating sweets:

Neither of these contains hydrogenated oils, so no trans fats! It's important to read the ingredients on the label, even if the front says that a product has 0 Trans Fats, because that might just mean, "per serving." Always double check to make sure that you don't see the word, "Hydrogenated __anything__" in the ingredients!

I use both of these for all my frosting, candies, and cookies. I always use the CandiQuik in place of icing on sugar cookies, too! I just melt it and spread on the cooled cookie, then melt more and tint it for decorations - so easy!