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.

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!"

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.

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!