Hey Eastern Girl, when it comes to cooking you can substitute ingredients to fit your liking. When it comes to baking you really have to know what you're doing because every ingredient in the recipe is there for a particular purpose, ie. to provide moisture, texture, flavor or leavening.
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For instance, instead of regular brown sugar, I have Golden Yellow Brown Sugar (which I still don't get, how can it be yellow and brown?)
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The color in brown sugar refers to amount of molasses in the product. If it's darker, then it has more molasses. You can substitute this product fairly easily so don't worry about it.
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instead of unsweetened bakers chocolate, I have semi sweetened bakers chocolate
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If you're using semi sweetened over unsweetened the only difference comes into the sugar content. Depending on how much you're making you might need to adjust either the amount of sugar of the amount of chocolate used. If you're making a small batch you probably not need to worry about it.
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butter, I have margerine.
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This is one ingredient I wouldn't recommend that you substitute for, simply because butter and margerine have different water content. When butter is used in a baking recipe it's there for moisture.
I've taken a few baking classes so if you would like, PM me your recipe and I can help you work it out.