Chocolate Shortbread Cookies

May 7, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I wanted to pass along a second Diabetic Friendly Dessert Recipe, Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its always Diabetic Friendly! It uses Splenda No Calorie Sweetener in place of Sugar. Again you can find this recipe at the Diabetic Gourmet Magazine website along with a huge selection of other Diabetic Friendly recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Just wanted to pass along a second Diabetic Friendly Dessert Recipe, Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its always Diabetic Friendly! It uses Splenda No Calorie Sweetener in place of Sugar. Again you can find this recipe at the Diabetic Gourmet Magazine website along with a huge selection of other Diabetic Friendly recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Chocolate Shortbread Cookies
A cookie that is quite simply – heavenly!

Ingredients

1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour

Directions

1 – Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2 – Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3 – Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4 – Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 5
Protein: 1g
Sodium: 25 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 10g
https://diabeticgourmet.com/diabetic-recipes/chocolate-shortbread-cookies

 

RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS

April 4, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’ve come across the perfect meal for your Easter Dinner, RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS. To make this Delicious Dish you’ll need a Beef Ribeye Roast, Dijon Mustard, Croutons, Green Beans, and Olive Oil. An Easter Dinner to remember! You can find this recipe along with all the other Delicious and Healthy Diabetic Friendly Recipes at the Diabetic Gourmet website, so be sure to check it out! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS
Ingredients

1 well-trimmed beef ribeye roast, small end (4 to 6 pounds)
1/2 cup Dijon-style mustard
2-1/3 cups cheese and garlic or Caesar croutons, finely crushed (about 1-1/4 cups crumbs), divided
1-1/2 pounds green beans, trimmed
1 tablespoon olive oil

Directions

1 – Heat oven to 350F. Spread mustard evenly over all surfaces of beef roast. Press 1 cup crouton crumbs evenly onto roast over mustard.
2 – Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3 – Meanwhile toss green beans with oil on metal baking sheet. Add remaining 1/4 cup crouton crumbs; toss to coat. Roast in 350F oven with beef roast 30 minutes.
4 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Increase oven temperature to 450F; continue roasting green beans 10 to 20 minutes or until tender and starting to brown.
5 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6 – Carve roast into slices. Season beef and green beans with salt and pepper, as desired.

Recipe Yield: 6 to 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 463
Fat: 19 grams
Saturated Fat: 5 grams
Fiber: 0.5 grams
Sodium: 783 milligrams
Cholesterol: 129 milligrams
Protein: 54 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipes/ribeye-roast-with-dijon-crust-and-roasted-green-beans

It’s Chili, Chowder, or Stew Saturday – Black Bean and Chorizo Soup

March 7, 2020 at 7:02 AM | Posted in Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Black Bean and Chorizo Soup. You take Black Beans, add Chorizo, plus all the other ingredients and you have this week’s recipe. The recipe is from the Diabetic Gourmet Magazine website, which is loaded with Diabetic Friendly Recipes, tips, and Diabetic news. Just an excellent site. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Each issue is packed with delicious and healthy recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Black Bean and Chorizo Soup
This hearty Black bean soup will warm you up on a cold day.

Yield: 10 servings.
1/2 cup per serving.

Ingredients

1 Tbsp canola oil
1/2 onion, cubed
1 clove garlic, minced
1 tomato, deseeded and chopped
1 ancho chile, seeded, soaked in hot water
1 pasilla pepper, seeded, soaked in hot water
1 (19 oz) can black beans
1 bouquet garni (1 Tbsp each dried cilantro, oregano, marjoram wrapped in cheesecloth)*
1 lime, halved
4 cup chicken broth
2 Tbsp mezcal or tequila
Salt to taste
6 Tbsp chorizo, fried and crumbled
6 Tbsp low-fat buttermilk

*Bouquet garni is a bundle of herbs used to prepare soup, stock and various stews. The bouquet is boiled with other ingredients, but removed prior to consumption. To make the bouquet, use 1 Tbsp each of dried cilantro, oregano and marjoram and place in cheesecloth to form a bundle.

Directions

1 – In deep pan or pot, heat canola oil at high heat and add onion. Saute until brown and add garlic. Reduce heat to medium. Stir in tomatoes and peppers. Cook 15 minutes, stirring constantly to avoid burning.
2 – Combine black beans, bouquet garni, limes and broth with mixture. Cook 5 minutes. Add mezcal or tequila, salt and discard lime halves and herbs. Cook 10 minutes. Blend and season to taste.
3 – Garnish with buttermilk and chorizo.

Tip: If too thick, add more broth

Nutritional Information Per Serving:
Calories: 180
Protein: 10 g
Fat: 7 g
Sodium: 310 mg
Cholesterol: 10 mg
Saturated Fat: 2 g
Dietary Fiber: 6 g
Carbohydrates: 18 g
https://diabeticgourmet.com/diabetic-recipe/black-bean-and-chorizo-soup

TRIPLE BERRY BAKED BRIE

February 6, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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I have a recipe for a Triple Berry Baked Brie to pass along. Made using Frozen Puff Pastry, Smucker’s Orchard’s Finest Northwest Triple Berry Preserves, Round Baby Wheel Brie Cheese, Pecans, Egg, and Water. Served with assorted Crackers, Pear slices and/or Apple slices. The recipe comes from the Diabetic Gourmet website where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out soon. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

TRIPLE BERRY BAKED BRIE

Ingredients

1 sheet frozen puff pastry, thawed
1/3 cup Smucker’s Orchard’s Finest Northwest Triple Berry Preserves
8 ounces round baby wheel brie cheese
1/4 cup chopped hazelnuts or pecans
1 large egg
1 tablespoon water
Assorted crackers, pear slices and/or apple slices

Directions

1 – Heat oven to 400F.
2 – Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry.
3 – Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts.
4 – Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.
5 – Whisk egg and water in small bowl.
6 – Brush seams with egg mixture.
7 – Place seam-side down on baking sheet.
8 – Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.
9 – Bake 25 minutes or until golden brown.
10 – Let stand 20 minutes before cutting.
11 – Serve with crackers and sliced fruit.

Recipe Yield: Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 250
Fat: 15 grams
Saturated Fat: 4.5 grams
Fiber: 2 grams
Sodium: 180 milligrams
Cholesterol: 25 milligrams
Protein: 6 grams
Carbohydrates: 23 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/triple-berry-baked-brie

Diabetic Dish of the Week – SPAGHETTI WITH WILD MUSHROOM SAUCE

January 14, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a SPAGHETTI WITH WILD MUSHROOM SAUCE. You’ll be using Dreamfields Spaghetti, Olive Oil, Fresh Parsley, Red Onion, Garlic, Cherry Tomatoes, Mushrooms, Lemon Juice, Dry White Wine, Salt and Pepper, and Shredded Parmesan Cheese. A Salad and some Garlic Bread Sticks would go great with this! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

SPAGHETTI WITH WILD MUSHROOM SAUCE
Spaghetti with Wild Mushroom Sauce Recipe Photo – Diabetic Gourmet Magazine Recipes
Ingredients

1 box Dreamfields Spaghetti
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1 tablespoon minced garlic
1 cup halved red and/or yellow cherry tomatoes
3 cups sliced porcini (dry), shiitake (fresh), portabella (fresh) or white (fresh) mushrooms, in any combination, stems removed (see note below)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese

Directions

1 – Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring often.
2 – Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently. Add pepper and salt. Remove from heat.
3 – Meanwhile, cook pasta according to package directions. Drain; add to skillet and toss with tomato mixture and Parmesan cheese.
4 – To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain. Or use room temperature water and allow to stand 45 minutes to an hour. Drain; gently rinse under cold water and pat dry.

Recipe Yield: Yield: 6 to 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 319
Calories from fat: 52
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 7 grams
Sodium: 330 milligrams
Cholesterol: 5 milligrams
Protein: 12 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/spaghetti-with-wild-mushroom-sauce

“Meatless Monday” Recipe of the Week – SPINACH WITH GARLIC, RAISINS AND PEANUTS

January 13, 2020 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is SPINACH WITH GARLIC, RAISINS AND PEANUTS. I’ve got a Vegetarian Side Dish to pass along this week – SPINACH WITH GARLIC, RAISINS AND PEANUTS. Made using Garlic Cloves, Dried Hot Pepper Flakes, Red Bell Pepper, Baby Spinach, Raisins, Unsalted Dry Roasted Peanuts, and Black Pepper. Perfect Side Dish for Vegetarian Dinner. The recipe comes from the Diabetic Gourmet Magazine website which has huge selection of Diabetic Friendly Recipes so be sure to check it out. Enjoy and Eat Healthy in 2020!  https://diabeticgourmet.com/

SPINACH WITH GARLIC, RAISINS AND PEANUTS
Ingredients

1 tablespoon peanut oil
2 garlic cloves, thinly sliced
A pinch dried hot red pepper flakes
1 small red bell pepper, cored, seeded and cut into thin strips
2 pounds fresh baby spinach*, rinsed and spun
1/4 cup golden raisins
1/4 cup unsalted dry-roasted peanuts, chopped
Salt and freshly ground black pepper

Directions

1 – In large non-stick skillet, heat oil over medium-high heat; add garlic and red pepper flakes and cook, shaking pan here and there, just until edges of garlic are brown.
2 – Add red bell pepper and cook, tossing or stirring, another minute. Add spinach, raisins and peanuts; using tongs, flip spinach from underneath to over on top to distribute mixture and evenly cook.
3 – Saute just until wilted and released water has mostly evaporated, about 2 minutes. Season with salt and pepper.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 143
Fat: 9 grams
Protein: 9 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/spinach-with-garlic-raisins-and-peanuts

 

Diabetic Dish of the Week – QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES

January 7, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES. Eye of Round Beef Roast along with Zucchini, and Tomatoes, and Dinner is served! The dish is only 244 calories and 4 carbs per serving! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
Ingredients

1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves

Directions

1 – Heat oven to 325F.
2 – Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
3 – Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
4 – Roast in 325F oven 1-1/4 hours for medium rare doneness.
5 – Remove roast when meat thermometer registers 135F.
6 – Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
7 – Increase oven temperature to 425F.
8 – Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
9 – Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
NOTES:
Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.
Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 244
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 278 milligrams
Cholesterol: 86 milligrams
Protein: 35 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipes/quick-italian-beef-roast-with-zucchini-and-tomatoes

“Meatless Monday” Recipe of the Week – BROCCOLI WITH ASIAN TOFU

December 9, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – BROCCOLI WITH ASIAN TOFU. Made using Tofu, Lite Soy Sauce, Sesame Oil, Brown Sugar, Ginger Root, Broccoli, Peanut Oil, Crushed Red Pepper, Garlic, and Sesame Seeds. Tofu done right! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Check out soon to find Delicious and Healthy Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BROCCOLI WITH ASIAN TOFU
Ingredients

1 pkg (16 oz) firm tofu, drained
2 Tbsp lite soy sauce
1 tsp sesame oil (optional)
1/2 Tbsp brown sugar
1 Tbsp fresh ginger root, finely chopped or shredded (or 1 tsp ground ginger)
1 lb fresh broccoli, rinsed and cut into individual spears
1 Tbsp peanut oil or vegetable oil
1/4 tsp crushed red pepper
4 Tbsp garlic, peeled and thinly sliced (about 8 cloves)
1 Tbsp sesame seeds (optional)
Cooking spray

Directions

1 – Slice tofu into eight pieces. Place on a plate or flat surface covered with three paper towels. Top with four more paper towels. Top with another flat plate or cutting board. Press down evenly and gently to squeeze out moisture. Throw away paper towels. Replace with fresh paper towels and press again. (The more liquid you remove, the more sauce the tofu will absorb.)
2 – Place tofu in a bowl just big enough to hold all eight pieces lying on their widest side without overlapping.
In a small bowl, stir to thoroughly combine soy sauce, sesame oil, brown sugar, and ginger into a marinade, and stir thoroughly. Pour over tofu. Carefully turn the tofu several times to coat well. 3 3 – Set aside.
4 РMeanwhile, heat a large nonstick saute pan coated with cooking spray. Add broccoli and saut̩ for about 5 minutes, until it turns bright green and becomes tender and crispy. Remove broccoli from pan and set aside.
5 – Heat a grill pan or flat saute pan over high heat. Drain tofu, reserving marinade. Place on grill pan to heat for about 3 minutes. Gently turn. Heat the second side for 3 minutes.
6 – At the same time, in the saute pan over medium-low heat, warm the peanut oil, crushed red pepper, and garlic until the garlic softens and begins to turn brown, about 30 seconds to 1 minute. 7 – Add broccoli and reserved marinade, and gently mix until well-coated.
8 – Place two slices of tofu on each plate with one-quarter of the broccoli and marinade mixture. Sprinkle with sesame seeds (optional).
NOTES:
Optional: Delicious served on top of brown rice or Asian-style noodles (soba or udon).

Recipe Yield: Yield: 4 servings “Serving size: 2 slices tofu, with broccoli and marinade mixture
https://diabeticgourmet.com/diabetic-recipes/broccoli-with-asian-tofu

Diabetic Dessert of the Week – CHOCOLATE DUNK COOKIES

December 5, 2019 at 6:02 AM | Posted in dessert, diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is CHOCOLATE DUNK COOKIES. The recipe uses Splenda Sweetner in place of Sugar. If you’re looking for Diabetic Friendly Recipes the Diabetic Gourmet site is the place to look! Entrees, Soups, Salads, Desserts and more so check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CHOCOLATE DUNK COOKIES
If you’re a fan of drop cookies, and chocolate, then you’re going to love these cookies. Everyone will rave about the Chocolate Dunk Cookies you made so don’t be surprised if they ask for this recipe!
Recipe Yield: 36

Ingredients

1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker’s® Semi-Sweet Chocolate, divided
3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda® No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip® Sugar Free Whipped Topping
1 teaspoon warm water

Directions

1 – Preheat oven to 375 degrees F.
2 – Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
3 – Beat margarine, brown sugar and Splenda® Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
4 – Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
5 – Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
6 – Melt remaining 2 chocolate squares as directed on package. Stir in COOL WHIP® and water. Dip half of each cookie into melted chocolate; let stand until firm.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Calories from fat: 45
Fat: 5 grams
Saturated Fat: 1.5 grams
Sodium: 90 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 10 grams

https://diabeticgourmet.com/diabetic-recipe/chocolate-dunk-cookies-2

CHOCOLATE CHIP FUDGIE CUPS

November 7, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have another Diabetic Friendly Dessert to pass along, CHOCOLATE CHIP FUDGIE CUPS. This one is from the Diabetic Gourmet Magazine website. The Dessert is 138 calories and 14 carbs per serving. At the Diabetes Gourmet website you’ll find a fantastic selection of Diabetes Friendly Recipes so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CHOCOLATE CHIP FUDGIE CUPS

Ingredients

Chocolate Chip Dough:

1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal Spoonful*
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
Fudge Nut Filling:

1 cup Equal Spoonful**
3/4 cup all-purpose flour
6 tablespoons unsweetened cocoa
1/3 cup chopped nuts
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
6 tablespoons stick butter, softened
2 eggs
1 teaspoon vanilla
* May substitute 8 packets Equal sweetener
** May substitute 24 packets Equal sweetener

Directions

1 – For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined. Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.
2 – Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
3 – For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.
4 – Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.
5 – Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.
6 – Store in airtight containers at room temperature.

NOTES:
This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.

Recipe Yield: Yield: makes 2 dozen

NUTRITIONAL INFORMATION PER SERVING:
Calories: 138
Fat: 8 grams
Sodium: 106 milligrams
Cholesterol: 41 milligrams
Protein: 2 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-chip-fudgie-cups

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