I am starting to bake some more, but I look at some recipes that I want to try and I can't believe the amount of butter that goes into it!! (I want to enjoy them without my clothes getting tighter! haha) I've heard, though, that there are substitutes for butter... like applesauce, or even different types of beans like black beans or cannellini beans (depending on the color of what you're baking). Any suggestions of what to use and how? And how what about measurements of the substitutes? I'd appreciate it!!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)