Like 100% of Americans (or, y’know, thereabouts), I harbor a slight problem with sugar. And the problem is that I like it…too much. Not enough to need medical attention, but more than I know I should. Compounding this issue is that I love baking. And I love baking things with sugar – from pies to cake to cookies to brownies. But because of my issues with sugar, which are pretty long-standing, I’d say that…hmmm…over the past four or five years, my baking efforts have nosedived. In a good way. I mean, if its not in the house, then we won’t eat it. You best believe me that if I make a batch of chocolate chip cookies on a Friday, they are gone by Monday. And that’s not good.