Aaron Sanchez's Mexican Brownies

[UPDATE] In celebration of Cinco de Mayo, here's a definite "kick" to the ordinary brownie!

Servings - 50 bite size brownies
Preparation Time: 20 minutes
Cooking Time: 25 minutes

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 tsp vanilla extract
2/3 cup good-quality unsweetened cocoa powder [used Dutch-processed]
1 cup all-purpose flour
1 tsp ground Mexican cinnamon (canela)
1/4 tsp pequen chili powder or cayenne pepper [used 1/4 tsp of each]
1/2 tsp kosher salt
1/2 tsp baking powder

1.  Preheat oven 350ºF. Line a 9x13 baking dish with parchment paper, leaving an overhang on two sides.  Press the paper into the corners of the pan and lightly grease the paper with butter.

2.  Melt the 2 sticks of butter in a non-stick saucepan over medium-low heat; do not boil.  Remove from the heat and let cool slightly.  Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.

3.  Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth.  Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes.  Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Source: Food Network http://www.foodnetwork.com/recipes/aaron-sanchezs-mexican-brownies-recipe/index.html

Review/Suggestions:

• Yes, it calls for 2 sticks of butter.  I am inclined to try substituting unsweetened applesauce for one stick to decrease the fat and calories.  Because it was the first time making this, the only substitution I did make was with the sugar.
• Unfortunately because I decreased the amount of Splenda equivalent (1cup = 2 cups of real sugar) to only a heaping 1/2 cup of Splenda, it changed the texture.  So next time would also go with the full 1 cup.  Yes, sometimes no matter what, texture or moistness will be affected.  Every once in a while there is a flip side to making desserts diabetic-friendly.
• When I went to the mexican market, I asked about the canela cinnamon.  It is no different than regular cinnamon.  Needless to say no need to buy.
• After reading several reviews, two things were consistently mentioned: the baking time was not long enough and both chili powder and cayenne should be used.  Using my oven thermometer, I knew my oven was accurate.  I still set the time for 15 minutes (as most baked goods tend to cook quickly due to the AccuBake oven).  Sure enough it was done.  And using both spices really did give it that nice "bite/kick" at the end.
• So if you're looking for an easy dessert to make for Cinco de Mayo, this one will definitely work.

Ok, made a second batch the following day and did not alter any of the existing ingredients (yes, used all 2 cups of sugar).  What a difference!  They baked beautifully, were fudgy and still had that "bite/kick" afterward.  So lesson learned - this particular recipe does not do well with sugar substitution and decreased amount.

In counting the carbs for a healthy Cinco de Mayo meal - Chicken Taco Salad, Pico de gallo, Skinny Guacamole, and homemade salsa you could still have 1 to 2 brownie bites.  Just make sure to forego the tortilla chips.

Cape Cod Soft Molasses Cookies

If you love soft, chewy and spicy cookies, these are the ones for you.  And the secret to that "spice" - ground pepper.

Yield:  approximately 33 cookies
Preparation Time: 15 to 25 minutes
Baking Time: 8 to 10 minutes

3/4 cup (12 Tblspn) butter
1 cup granulated sugar [used 1/2 cup Splenda Blend per conversion chart]
1/2 tsp salt
2 tsp baking soda
1 large egg
1/3 cup molasses
2-1/4 cup All-Purpose flour
1/3 cup traditional or quick rolled oats
1/2 cup crystallized ginger, finely diced
1 tsp grated fresh ginger, or to taste
heaping 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground allspice or ground cloves
1/4 tsp ground black pepper, optional
1 tsp espresso powder, optional; for depth of flavor and added color
1/3 to 1/2 cup granulated sugar or coarse white sparkling sugar, for coating

1.  Preheat oven 350ºF.  Lightly grease (or line with parchment) two baking sheets.

2.  In a large mixing bowl, beat together the butter, sugar, salt, and baking soda until well combined.

3.  Beat in the egg, and then the molasses, scraping the sides and bottom of the bowl to blend in any sticky residue.

4.  Add the flour, oats, crystallized ginger, fresh ginger, spices, and espresso powder.  Mix just until thoroughly combined.

5.  Scoop the sticky dough into 1-1/2" balls; a tablespoon cookie scoop works well here.

6.  Roll the balls in sugar (either granulated or coarse), if desired.  This is easily done by sprinkling the sugar into a 8" cake pan, and dropping the stick dough into the pan.  Shake the pan to coat the dough balls with sugar.

7.  Space the cookies on the prepared baking sheets, leaving about 2" between them.

8.  Bake the cookies for 8 to 10 minutes.  The centers will look soft and puffy; that's OK.  Cookies baked for 8 minutes will be VERY soft; bake them for 10 minutes, they'll be firmer.

9.  Remove them from the oven, and cool right on the pan; or transfer to a rack to cool.  To maintain soft texture, store at room temperature once cookies are completely cool.


After running a Nutritional analysis, here are the Nutrition Facts:
Calories - 82                               Sodium - 133mg
Calories from Fat - 37                 Total Carbs - 10.3g
Total Fat - 4.1g                               Sugar - 3.6g
    Saturated Fat - 2.5g                  Protein - 1.1g
Cholesterol - 15mg

Source:  King Arthur Flour - http://www.kingarthurflour.com/recipes/cape-cod-soft-molasses-cookies-recipe

Review/Suggestions:

• Ok, you know me, adjust recipe to make diabetic-friendly.  So first switch - used Splenda Blend and per the conversion chart only needed 1/2 cup.
• Used Allspice and omitted the pepper.  [Due to a friend's food allergy].  Will try this recipe again using the pepper to see how it changes the flavor.
• Definitely used the espresso powder.
• Definitely skipped Step 6 - I know it would add to the flavor, but don't need to add to the blood sugar.
• Used my tablespoon cookie scoop and another small spoon to get the batter out of the scoop and onto the baking sheet.
• Baked them for 9 minutes - went with semi-soft slightly firm.

Orange Muffins

Just the name was enough to make me want to make these for dessert!

Yields - about 2 dozen muffins
Preparation Time: 20 minutes
Cooking Time: 20 minutes

For the Muffins:
1 cup milk [used buttermilk]
1/2 cup freshly squeezed orange juice
1/2 cup sour cream [used light sour cream]
2 large eggs
2 sticks (16 Tblspn) unsalted butter, melted
3-1/2 cups all-purpose flour [used 2-1/2 cups all-purpose & 1 cup white whole wheat
1 cup sugar [used 1/2 cup Splenda blend per conversion table]
1-1/2 Tblspn baking pwoder
1/2 tsp salt
Zest of 1 orange

For glaze:
1/4 cup freshly squeezed orange juice
1-1/2 cups confectioner's sugar [only used 1/3 cup and left a few without glaze]
1-2 tsp orange zest

1.  Preheat oven 350ºF.  Line 16 wells of a muffin pan (or pans) with paper liners.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.

2.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula.

3.  Divide the batter evenly between the prepared muffin cups.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

4.  To make the glaze, combine the orange juice, confectioner's sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  Drizzle the glaze over the muffins while they are still warm.  Allow the glaze to set before serving.  Store in an airtight container.

Source:  Pinterest http://annies-eats.com/2010/04/16/orange-muffins/

Review/Suggestions:

• Even though you are using orange juice and zest, I would still recommend adding some orange flavoring - between 1-2 tsp (depending on just how much 'orange flavor' you like).
• Same goes for the glaze.
• For the ones I didn't glaze, you can only faintly taste the orange.  My other taste tester said that the glaze did add to the orange taste, but it was still on the light side.  So, again if you want more 'orange' then add that orange flavoring.
• Either way, these are definitely a "keeper!"

Quick & Easy: Blueberries with Lemon Cream

Today was just right for a light dessert.

Serves - 4  /  Serving Size - 1/2 cup each
Preparation Time:  10 minutes total

4 oz reduced=fat cream cheese (Neufchâtel)
3/4 cup low-fat vanilla yogurt [used Carbmaster @ only 4 carbs]
1 tsp honey
2 tsp fresly grated lemon zest
2 cups fresh blueberries

1.  Using a fork, break up cream cheese in a medium bowl.  Drain off any liquid from the yogurt; add yogurt to the bowl along with the honey.  Using an electric mixer, beat at high speed until light and creamy.  Stir in lemon zest.

2.  Layer the lemon cream and blueberries in dessert dishes or wineglasses.  If not serving immediately, cover and refrigerate for up to 8 hours.

Exchanges:  1 fruit  /  1 fat (saturated)
Calories - 156                       Sodium - 151mg
Total Fat - 7g                        Total Carbs - 19g  w/net Carbs - 17g
   Saturated Fat - 4g                   [not adjusted for the lower carb yogurt]
   Monounsat Fat - 0g                Dietary Fiber - 2g
Cholesterol - 22 mg              Protein - 6g

Source: The Eating Well Diabetes Cookbook by Joyce Hendly and the Editors of EatingWell

Review/Suggestions:

• Kroger is the only grocery store where I have been able to find the low carb yogurt, which also happens to be their store brand.
• Since I no longer have any of my cake decorating supplies, I found a tip on Pinterest for DIY pastry bag - place frosting (or in this case the lemon cream) in a zip-lock plastic bag.  Cut the tip = pastry bag.  Made piping the top easy.
• A sprinkling of lemon zest added to the beautiful presentation.
• As the recipe states you can use any fresh berries with this dessert.

Ginger-Orange Biscotti

Per the recipe, authentic biscotti are low in fat and easy to make (which these were).  To achieve the characteristic crisp texture, they are "twice-cooked," first as a log, then again as slices.  And as with any biscotti, these fragrant spiced ones are great dipped in a steaming cup of coffee or tea.

Makes approx: 54 biscotti
Preparation Time: 30 minutes
Cooking Time: 35-45 minutes

3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 cup sugar or 1/2 cup Splenda Sugar Blenda for baking [used the Splenda]
1/2 cup cornmeal
2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
2 large egg whites
2 tsp freshly grated orange zest
1 Tblspn fresh orange juice

1.  Preheat oven 325ºF.  Line a baking sheet with parchment paper or a silicone baking mat.

2.  Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda), cornmeal, ginger, baking powder, baking soda and salt in a medium bowl.  Whisk eggs, egg whites, orange zest and orange juice in a large bowl until blended.  Stir in the dry ingredients with a wooden spoon until just combined.

3.  Divide the dough in half.  With dampened hands, form each piece into a 14 x 1-1/2 inch log.  Place the logs side by side on the prepared baking sheet.

4.  Bake until firm, 20 to 25 minutes.  Cool on the pan on a wire rack.  Reduce oven temperature to 300º.

5.  Slice the logs on the diagonal into cookies 1/2 inch thick.  Arrange, cut-side down, on 2 ungreased baking sheets.  Bake until golden brown and crisp, 15 to 20 minutes.  (Rotate the baking sheets if necessary to ensure even browning.)  Transfer the biscotti to a wire rack to cool.

Exchanges: 1/2 other carb
Calories - 28                           Sodium - 35mg
Total Fat - 0g                          Total Carbs - 7g  [Total Carbs - 5g w/Splenda]
   Saturated Fat - 0g                    Dietary Fiber  - 0g
   Monounsat Fat - 0g              Protein - 1g
Cholesterol - 8mg

Source:  The EatingWell Diabetes Cookbook by Joyce Hendley and the Editors of EatingWell

Review/Suggestions:

• Well, me in my not uncommon style of skipping sections within a recipe, completely missed the part where after the first baking you're suppose to cool them, reduce the heat and THEN do the second baking.  Well, after the 25 minutes was up, took them out, proceeded to cut them and back into the oven at the same temp.  Oh yeah, brilliance.  It wasn't until I was checking the recipe toward the end of the second baking I found my "oops."
• Quite honestly, these turned out great even with my "oops."  I do wonder though if cutting after the logs had cooled would have resulted in more crumbs and possible breaks, which I had neither of.
• So now you know, at least with this recipe it is very forgiving of baker's oops.
• As for shaping the logs, this dough is not stiff at all which explains why you have to wet your hands first before shaping.  I kept trying to get the two logs to only be 1-1/2 inches in width to no avail.  They just kept wanting to spread out.  So as soon as I could get them to stay at about 2" in width, I quickly put the sheet into the oven.
• They do spread out while baking, so make sure that you allow enough room between the two.

     *After a few hours, I did notice that the biscotti really weren't light and crispy throughout.  So I did put them back in the oven @ 300ºF for 15-20 minutes.  Definitely made a difference.  Light and crisp throughout.

Chocolate-Fudge Pudding Cake

For those times you just crave a chocolate dessert!  Yes, this cake really does form its own rich-tasting sauce as it bakes.

Serves - 8  /  Serving Size - approx. 1/2 cup each
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes

1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking
1/4 cup unsweetened cocoa powder, sifted [used Dutch-processed]
1-1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup 1% milk [used buttermilk - for an even moister cake]
2 Tblspn canola oil
2 tsp vanilla extract
3/4 cup semisweet chocolate chips (optional)
1-1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or Splenda Granular [used Splenda brown sugar blend]
1/4 cup chopped walnuts or pecans, toasted
Confectioner's sugar for dusting

1.  Preheat oven 350ºF.  Coat a 1-1/2 to 2 quart baking dish with cooking spray.  Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.  Whisk egg, milk, oil and vanilla in a glass measuring cup.  Add to the flour mixture; stir with a rubber spatula until just combined.  Fold in chocolate chips, if using.  Scrap the batter into the prepared baking dish.  Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter.  Sprinkle with nuts.  (It may look strange at this point, but don't worry.  During baking, cake forms on top with sauce underneath.)

2.  Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.  Let cool for at least 10 minutes.  Dust with confectioner's sugar and serve hot or warm.

Exchanges:  2-1/2 other carb  /  1 fat
Calories - 220                         Sodium - 237mg
Total Fat - 7g                          Total Carbs - 38g
   Saturated Fat - 1g                     Dietary Fiber - 2g
   Monounsat Fat - 3g              Protein - 4g
Cholesterol - 27mg

Source:  The EatingWell Diabetes Cookbook by Joyce Hendley and The Editors of EatingWell

Review/Suggestions:

• As strange as it sounds and looks, pouring 1-1/3 cups of coffee over this batter, really does turn into a very thick sauce.  And just as the recipe stated, you really don't taste the coffee.
• For added nutrition, I added 1 teaspoon of wheat germ.
• Due to some dietary restrictions for a few days, I refrained from adding the nuts.  Next time definitely.
• Even though the confectioner's sugar would give this dessert a beautiful presentation, it's really not necessary.  This cake is rich all by itself without adding more sugar.
• If you want to enjoy the decadent smell of chocolate throughout the house, look no further.

Quick& Easy: Chocolate Chip Cookies

There are those days when you just want a chocolate chip cookie - today was one of those days.

Makes 36 cookies
Preparation Time: 15 minutes
Cooking Time: 10 to 12 minutes

2/3 cup butter or margarine, softened
2/3 cup brown sugar, firmly packed [used Splenda brown sugar]
2/3 cup Splenda granular
2 tsp vanilla extract
2 eggs
1-1/2 cups all-purpose flour [used half all-purpose and half white whole wheat flour]
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips [used Ghirardelli bittersweet chips]

1.  Preheat oven 305ºF.

2.  Blend butter, brown sugar, Splenda and vanilla in medium bowl.  Stir until creamy.

3.  Add eggs, one at a time, mixing and scraping sides of bowl after each addition.  Add flour, baking soda and salt; blend.  Stir in chocolate chips.

4.  Place level tablespoons of cookie dough on ungreased baking sheet.  Bake 10 to 12 minutes or until golden brown.  Remove from oven and cool on wire cooling rack.

Exchanges:  1 starch  /  1 fat
Calories - 100                        Sodium - 95mg
   Calories from Fat - 45        Total Carbs - 12g  w/net carbs - 12g
Total Fat - 5g                             Dietary Fiber - 0.0g
   Saturated Fat - 3g                    Sugar - 6g
Cholesterol - 20mg                 Protein - 1g

By making the ingredient adjustments, the Nutrition Facts are as follows:


Calories - 86                        Sodium - 82mg
   Calories from Fat - 46     Total Carbs - 8.4g   w/net carbs -8.4g
Total Fat - 5.1g                         Dietary Fiber - 0.0g
   Saturated Fat - 3.2g               Sugar - 4.3g
Cholesterol - 20mg              Protein - 1.3g

Source: Splenda by Publications International. Ltd.

Review/Suggestions:

• Even with making the ingredient adjustments, the taste was still "chocolate chip cookie!"

Luscious Lemon Bars

The perfect dessert when having seafood (or any food for that matter).

Makes - 3 dozen bars
Preparation Time:  15 minutes
Cooking Time: 30-40 minutes

2 cups all-purpose flour [used 1 cup AP & 1 cup white whole wheat]
1 cup (2 sticks) butter [used Spectrum - non-hydrogenated shortening]
1/2 cup powdered sugar, plus additional for dusting
1 Tblspn plus 1 tsp grated lemon peel, divided
1/4 tsp salt [used 1/8 tsp salt]
1 cup granulated sugar [used heaping 1/2 cup Splenda blend]
3 eggs
1/3 cup fresh lemon juice

1.  Preheat oven 350ºF.  Grease 13x9" baking pan; set aside.

2.  Place flour, butter, 1/2 cup powdered sugar, 1 teaspoon lemon peel and salt in food processor.  Cover; process until mixture forms coarse crumbs.  Press mixture evenly into prepared baking pan.  Bake 18 to 20 minutes or until golden brown.

3.  Meanwhile, beat granulated sugar, eggs, lemon juice and remaining 1 tablespoon lemon peel in medium bowl with electric mixer at medium speed until well blended.

4.  Pour mixture evenly over warm crust.  Return to oven; bake 18 to 20 minutes or until center is set and edges are golden brown.  Remove pan to wire rack; cool completely.  Dust with additional powdered sugar; cut into 2 x 1-1/2" bars.  Store tightly covered at room temperature.  Do not freeze.

Exchanges:  1 starch  /  1 fat
Calories - 105                        Sodium - 72mg
   Calories from Fat - 50        Total Carbs - 13g   w/net carbs -12.5g
Total Fat - 6g                             Dietary Fiber - <1g
   Saturated Fat - 3g                   Sugar - 7.3g
Cholesterol - 31mg                 Protein - 1g

By making the ingredient adjustments, the Nutrition Facts are as follows:

Calories - 50                          Sodium - 13mg
  Calories from Fat - 4           Total Carbs - 9.6g
Total Fat - 0.4g                         Sugar - 4.5g
Cholesterol - 16mg                Protein - 1.3g

Source:  Favorite Brand Name Diabetic Cooking - Desserts

Review/Suggestions:

• Because of using the non-hydrogenated Spectrum, the crust baked faster and ended up tasting like it was slightly scorched.  Next time I will only bake it for 12 minutes.
• Even though grated lemon was added to the crust, as well as in the filling, it didn't taste as nice and tangy as I would have liked.  Definitely will add more grated lemon to both the crust and filling.
• Though whole wheat flours are healthier, for diabetics they are not a friend.  Whole wheat flours & breads (same with white flour/breads) are higher in carbs & have a higher glycemic index - both which raise blood sugar.  Flours recommended - barley, buckwheat, oat and sourdough starter, as well as sourdough bread & whole grain breads have a low glycemic index.   [Talk about being surprised.  So now to use up my white whole wheat and whole wheat flour in baked goods and breads for others.

Quick & Easy: Chocolate Covered Strawberries

YUM!  Hard to argue with the health benefits of dark chocolate AND getting a serving of fruit too!  Just remember though, everything in moderation.

Serving Size - 1 strawberry

strawberries
1/4 cup Ghirardelli bittersweeet baking chips
1 tsp canola oil

1.  Wash and dry strawberries.  Line a cookie sheet with wax paper.

2.  In a large microwavable cup/mug, place the baking chips and oil.  Microwave for 1 minute at power level of 7.

3.  Carefully remove the cup and stir the chips and oil until the mixture is a smooth liquid consistency.

4.  Carefully dip and swirl the strawberry in the liquid chocolate.  While still holding the strawberry, allow excess chocolate to drip back into the cup.  Place chocolate covered strawberry on the wax paper lined cookie sheet.  Continue the process for the rest of the strawberries.  Cover with tented foil so as not to touch the strawberries and place in the fridge to let the chocolate set.

Exchanges:  1 fruit
(8-10) fresh strawberries
Calories - 50                     Sodium - 2mg
Total Fat - 0.6g                Total carbs - 11g   w/net carbs - 7.5g
Protein - 1g                          Dietary Fiber - 3.5g
                                              Sugar - 7g

1/4 cup Ghirardelli bittersweet chips (32 chips)
Calories - 160                         Sodium - 0mg
    Calories from Fat - 100      Total carbs - 16g   w/net carbs - 14g
Total Fat - 12g                             Dietary Fiber - 2g
   Saturated Fat - 7g                    Sugar - 12g
   Trans Fat - 0g                       Protein - 1g
Cholesterol - 0g

Source: my own creation

Review/Suggestions:

• Ok, so I looked at several different conversion charts and basically came up with looking at each individual ingredient's nutritional facts.
• Again, moderation!  And remember, you need to make sure that you are adding this dessert into your total carbs for your meal.
• Being able to have one is better than none.

Quick & Easy: Double Chocolate Brownies

This recipe is absolutely positively decadent!  And at only 10g net carbs, I've found my daily dose of dark chocolate, which is good for diabetics too!

Serves - 20  /  Serving Size - 1 square

Preparation Time: 15 minutes

Cooking Time: 15 minutes

2/3 cup all-purpose flour

1/3 cup Dutch-process cocoa (such as Droste)

1 tsp baking powder

1/4 tsp salt

1/4 cup bittersweet chocolate chips (such as Ghiradelli)

1 Tblspn butter

1/4 cup granulated sugar

1/4 cup brown sugar [used Splenda brown sugar blend)

3 Tblspn reduced-fat sour cream

1 Tblspn unsweetened applesauce

1 Tblspn fat-free chocolate syrup [used coffee flavor syrup]

1 egg

1 egg white

2 tsp pure vanilla extract

1.  Preheat oven to 325ºF.  Coat an 8 x 8-inch baking pan with cooking spray.  Set aside.

2.  In a medium bowl, mix together the four, cocoa powder, baking powder, and salt.  Set aside.

3.  In a microwave-safe container, add the chocolate chips and butter.  Microwave for 1 minute.  Remove from the microwave carefully and stir the mixture until it is smooth.  Add the melted chocolate mixture to a large bowl.  Let cool for 5 minutes.  If a microwave is not available, heat a small saucepan with 1/4 cup water, bring to a simmer.  Put a mixing bowl on top and add the chocolate chips and butter. Stir mixture until melted, about 5 minutes.  Add the melted chocolate to a large bowl, let cook for 5 minutes.

4.  Add the sugars, sour cream, applesauce, chocolate syrup, egg, egg white, and vanilla to the melted chocolate mixture and stir until well combined.  Slowly add the four in thirds to the chocolate mixture.  Do not overbeat; mix until just combined.

5.  Pour the mixture into the prepared pan.  Position the oven rack to the lower third of the oven.  Bake the brownies for 15 minutes.  Insert a tester.  The brownies should look slightly under-baked and the top should look fudgy.

6.  Remove the pan from the oven and place on a wire rack.  Let the brownies cool for 2 hours in the pan.  The brownies will firm up a bit.  Cut into 20 squares.

Exchanges/Choices:  1 carb
Calories - 65                         Sodium - 60mg
   Calories from Fat - 20      Total carbs - 11g    w/net carbs - 10g
Total Fat - 2.0g                         Dietary Fiber - 1g
    Saturated Fat - 1.2g               Sugar - 7g
    Trans Fat - 0.0g                Protein - 1g
Cholesterol - 15mg

Source: The Diabetes Comfort Food Cookbook by Robyn Webb, MS

Review/Suggestions:

• The original recipe calls for temp of 325ºF for 15 minutes. Even with checking the accuracy of my oven with a thermometer, these were nowhere close to being even slightly underbaked, let alone firming up after 2 hours. So back in the oven at 350ºF for another 15-17 minutes.
• To draw out the flavor of chocolate, it is recommended you use 1/2 to 1 tsp of espresso powder.  Since this recipe called for chocolate syrup, which I didn't have, I substituted with the coffee flavor syrup.  You don't taste the coffee flavoring at all.
• Instead of butter, substitute either butter-flavored Crisco or butter-flavored Spectrum.  Believe it or not, neither one contains trans fat.  Then, I compared Land O' Lakes margarine which contains 80% vegetable oil.  Good grief, it contains 2g of trans fat.  Bye-bye Land O' Lakes.

Cinnamon-Raisin Rolls

Talk about ultimate sweet comfort dessert!  And yes, they really are from a diabetic cookbook.  If you're not big on adding the raisins and walnuts, leave them out.  As you can see, I made a half and half batch.

Yields - 16 servings

Preparation Time - depends if using a bread machine or hand mixing dough

Cooking Time - 12 minutes

1 recipe Whole-Wheat Sweet Dough*

FILLING:

1 Tblspn margarine or butter

1/2 tsp ground cinnamon  [this is not enough - go with at least 1tsp, or 1-1/2 tsp]

Sugar substitute equal to 2 Tblspn sugar

2 Tblspn maple syrup [I used sugar-free]

1/4 cup dark raisins

1/4 cup chopped walnuts

GLAZE:

1/4 cup powdered sugar

1 tsp nonfat or low-fat milk

1/8 tsp vanilla extract

1.  Place the dough on a lightly floured surface and roll into a 12 x 16 inch rectangle.

2.  Combine the margarine and cinnamon and stir to mix.  Stir in the sugar substitute, then slowly stir in the maple syrup.  Spread the mixture over the dough and scatter the raisins and walnuts over the top.  Roll the dough up jelly-roll style, beginning at the long end.  Cut the roll into 16 slices, each slight less than an inch thick.

3.  Coat a 9 x 13 inch pan or two 9-inch round cake pans with cooking spray and place the rolls in the pan, with the cut sides up, spacing them evenly apart.  Cover with a clean kitchen towel and let rise in a warm place for 45 minutes or until doubled in size.

4.  Bake at 350ºF for 12 minutes or until lightly browned and no longer doughy in the center.  Cover loosely with aluminum foil during the last part of the baking if the ring starts to brown to quickly.

5.  To make the glaze, combine all the ingredients in a small bowl and stir until smooth.  Drizzle over the warm rolls.  Serve warm.

*Whole-Wheat Sweet Dough (yields about 3/4 lb or 12 servings)

1-1/3 cup unbleached flour
2/3 cup whole-wheat pastry flour
3 Tblspn sugar
Sugar-substitute equal to 3 Tblspn sugar
1 packet (1/4 oz) rapid rise yeast (about 2 tsp)
1/4 tsp salt
1/4 cup plus 2 Tblspn nonfat or low-fat milk
1/4 cup fat-free egg substitute
2 Tblspn margarine or butter

1.  Place all of the ingredients except for 2 Tblspn of the unbleached flour in the pan of a bread machine.  Turn the machine to the "rise," "dough," "manual," or equivalent setting so the machine will mix, knead, and let the dough rise once.

2.  Check the dough about 3 minutes after the machine has started.  If the dough seems too sticky, add more of the remaining flour, a tablespoon at a time.  When the dough is ready, remove it from the machine and proceed to shape, fill and bake it as directed in the recipe of your choice.

***************        Variation: Hand-Mixing Method   **************

If you don't own a bread machine, you can make this dough using the following steps:

1.  Combine all of the whole-wehat flour, sugar, sugar substitute, yeast, and salt, and stir to mix well.

2.  Heat the milk and margarine or butter until very warm (130ºF) and gradually stir into the flour mixture.  Stir for 1 minute and then stir in the egg substitute.  Stir in the unbleached flour, 2 Tblspn at a time, until the dough is too stiff to continue mixing by hand.

3.  Turn the dough on to a floured surface and knead the dough for 5 minutes, gradually incorporating enough of the remaining unbleached flour to form a smooth, satiny ball.

4.  Coat a large bowl with cooking spray and place the dough in the bowl.  Cover the bowl with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.  Then proceed to shape, fill and bake the dough according to recipe directions.

Exchanges: 1 carb /  1/2 fat (per roll)

Calories - 109                             Sodium - 65mg

Total Fat - 2.9g                          Total carb - 19g   w/net carb - 17.9g

    Saturated Fat - 0.4g                   Dietary Fiber - 1.1g

Calcium - 13mg                             Sugar - [unfortunately this was not listed]

Cholesterol - 0mg                        Protein - 2.8g

Source: Diabetic Dream Desserts by Sandra Woodruff, MS., R.D., LD/N

Review/Suggestions:

• I would definitely go with using the 9" round pans next time so that way they will raise more
• INCREASE the cinnamon!  I used the Vietnamese cinnamon which is stronger, but with only 1/2 tsp called for, it just wasn't enough - you can barely taste the cinnamon.
• I warmed up the margarine/cinnamon/sugar substitute/maple syrup so it was a nice liquid consistency making it easier to spread over the dough.
• I did half with no raisins/nuts and the other side with.  Both are good, so it's entirely up to you.
• A friend recommended using currants in place of raisins since they are good for your heart.  Next time, I'll give it a try.
• I think of cinnamon rolls having a thick white glaze.  Unless you have clear vanilla, your glaze is going to look a very light brown color.  Since that's not what I wanted, I skipped the vanilla.

Topless Apple Pie

Even though this looks more like a tart, it's still yummy!

Serves - 10  /  Serving Size - 1 slice

Preparation Time - 30 minutes

Cooking Time - 20-25 minutes

1 cup plus 2 Tblspn all-purpose flour

1 tsp sugar

1/4 cup canola oil

1 tsp vanilla extract

1 Tblspn butter, melted

1/3 cup fat-free milk

1/4 cup sugar-free apricot preserves

2 Tblspn light brown sugar

1 tsp ground cinnamon

2 tart baking apples, peeled and thinly sliced

1.  Preheat oven to 425ºF.

2.  In a medium bowl, combine the flour and sugar.  Slowly add the oil, mixing with a fork until crumbly.  In a small bowl, combine the vanilla, butter and milk.

3.  Add the milk mixture gradually to the flour mixture, mixing with a fork until the dough stays together and forms a ball.  Place the ball of dough on wax paper and roll out into a thin crust to form a large circle, using flour to keep the dough from sticking

4.  Transfer the dough to a 10-tart pan or pie plate coated with nonstick cooking spray.  Spread the apricot preserves carefully over the crust.  In a small bowl, combine the brown sugar and cinnamon.

5.  Sprinkle half of the cinnamon mixture over the apricot preserves.  Arrange the apple slices on top and sprinkle with the remaining cinnamon mixture.  Bake for 20-25 minutes or until the apples are tender.  Serve warm.

Exchanges:  1-1/2 carb / 1-1/2 fat

Calories - 144                       Sodium - 13mg

   Calories from Fat - 61      Total carb - 20g  w/net carb - 19g

Total Fat - 7g                          Dietary Fiber - 1g

   Saturated Fat - 1g                Sugar - 6g

Cholesterol - 3mg                 Protein - 2g

Source: Holly Clegg's Trim & Terrific Diabetic Cooking

Review/Suggestions: 

• Didn't have apricot preserves, but did have Orange Marmalade.  Added a nice zest to the apples. 
• Used Benecol for the butter.  Next time going to use the Land O' Lakes margarine w/80% vegetable oil as the crust didn't puff up much.
• Not sure if a combination of using the marmalade and Benecol made the difference in the crust being really, really hard.  This recipe does mention serving while warm - which I'm sure the crust would be softer.  Don't get me wrong, the crust was still good but just hard.

Quick & Easy: Peanut Butter Cookies

Who can argue with only five ingredients?

Serving - 30  /  Serving Size - 1 cookie
Preparation Time - 5 minutes  /  Cooking Time - 12-14 minutes

1 cup crunchy peanut butter
1/2 cup light brown sugar [used Splenda brown sugar mix]
1 egg
1/2 tsp baking soda
1/4 cup chopped peanuts [didn't use]

1.  Preheat oven to 350ºF.

2.  In a large bowl, combine the peanut butter, sugar, egg and baking soda until well combined.  Stir in the peanuts.

3.  Place dough by teaspoonfuls on a nonstick baking sheet and press down with a fork to form ridges.  Bake for 12-14 minutes or until lightly browned.

Exchanges: 1/2 carb / 1 fat
Calories - 76                              Sodium - 57mg
   California from Fat - 45       Total carb - 6g  w/ net carb - 5g
Total Fat - 5g                              Dietary Fiber - 1g
   Saturated Fat - 1g                     Sugar - 4g
Cholesterol - 7mg                      Protein - 2g

Source: Holly Clegg's Trim & Terrific Diabetic Cooking

Review/Suggestions:

• Because of using extra crunchy peanut butter, I omitted the 1/4 cup chopped peanuts.
• Lining the cookie sheets with parchment paper makes clean up quick & easy as well.
• The book recommends using a lightly floured fork to keep it from sticking to the cookie when making the ridges.

Quick & Easy: Triple Gingerbread Squares

If you love the taste of ginger, these little gems are for you!  And considering ginger's anti-oxident properties, as well as thought to enhance insulin-sensitivity (decreasing blood glucose levels), I could easily include these little squares in my one-a-day regimen.   ; )

Serves - 16   /  Serving Size - 1 square
Preparation Time - 20 minutes   /   Cook Time - 25-30 minutes

1 cup all-purpose flour
1/4 cup whole wheat pastry flour
1 Tblspn ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Splenda sugar blend
1/2 cup low-fat buttermilk
1/4 cup unsweetened applesauce
1/4 cup molasses
1/4 cup canola oil
1 egg, beaten
2 Tblspn finely minced crystallized ginger
1 tsp fresh-peeled finely grated ginger
1-1/2 Tblspn powdered sugar

1.  Preheat oven to 350ºF.  Coat a 9-inch baking pan with cooking spray.  In a large bowl combine the flours, ground ginger, ground cinnamon, ground cloves, baking soda and salt.

2.  In another bowl, combine the Splenda with the buttermilk, applesauce, molasses, oil, egg, crystallized ginger and fresh ginger.

3.  Slowly stir in the flour mixture and mix to combine with a wire whisk.

4.  Pour the batter into the prepared pan and bake for 25 minutes, or until a tester comes out clean.  Cool in the pan until cool enough to cut without producing crumbs.  Sprinkle with powdered sugar and cut into squares.

Exchanges/Choices - 1-1/2 carb /  1/2 fat
Calories - 125                               Sodium 90mg
   Calories from Fat - 35              Total Carb - 20g   w/net carb - 19g
Total Fat - 4.0g                                 Dietary Fiber - 1g
    Saturated Fat - 0.4g                      Sugars - 12g
    Trans Fat - 0.0g                        Protein - 2g
Cholesterol - 15mg

Source: The Diabetes Comfort Food Cookbook by Robyn Webb, MS

Review/Suggestions:

• I've made this recipe twice last week (yes, they are THAT good) and both times I did not have any fresh ginger.  They were still awesome.  When I had a culinary friend of mine try them, he gave a definite nod of approval - his only comment, the grated ginger would be a nice texture throughout.  So, this week when I make another batch the fresh ginger is being included.
• These little gems stay moist even after a few days thanks to the applesauce and buttermilk.  It wasn't until recently that I learned that Splenda will dry out baked goods if not eaten within one to two days after being made.  Now, whatever servings are left after the first day are placed in the freezer.
• You really don't need the powdered sugar, though it adds that extra touch when served.  So for me, decreasing the grams of sugar per serving?  Heck yeah!