Diabetic Dessert of the Week – SUGARFREE HALLOWEEN COOKIES

September 26, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dessert of the Week is SUGARFREE HALLOWEEN COOKIES. Just in time for the Halloween Season, SUGARFREE HALLOWEEN COOKIES. The Sugar is replaced by Granulated Splenda No Calorie Sweetener. The Cookies are only 60 calories and 7 carbs per cookie. Perfect Cookie for Halloween for those with Diabetes. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGARFREE HALLOWEEN COOKIES
These Halloween cut-out cookies use a sugarfree, no calorie sweetener to cut the carbs to only 7 grams per cookie.

Recipe Yield: 48

Ingredients

3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA No Calorie Sweetener, Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder

Directions

1 – Preheat oven to 350 degrees F.
2 – Lightly oil a cookie sheet and set aside.
3 – Blend together butters, SPLENDA Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened.
4 – Add egg substitute, water and vinegar. Mix briefly.
5 – Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
6 – Remove dough from bowl and place on a floured work surface.
7 – Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
8 – Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch.
9 – Cut with cookie cutters. Place cookies on prepared sheet.
10 – Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back.
11 – Cool on a wire rack.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 3.5 grams
Saturated Fat: 2 grams
Sodium: 30 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-halloween-cookies

Diabetic Dessert of the Week – NOT SO GUILTY BROWNIES

July 25, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – NOT SO GUILTY BROWNIES. Brownies, that’s all you have to say! Made using Flour, Sugar, Unsweetened Cocoa, Baking Powder, Salt, Oil, Chocolate Extract, and Eggs. Stir well and bake! Dessert without the Guilt. Only 80 calories per Brownie. You can find this recipe at the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes! So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

NOT SO GUILTY BROWNIES

Recipe Yield: Servings: 24

Ingredients

Brownie Ingredients:

3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs

Frosting Ingredients:

3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor

Directions

1 – Heat oven to 350F.
2 – Grease bottom only of 8-inch square pan.
3 – Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
4 – Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
5 – Cool for 15 minutes.
6 – Meanwhile, combine all frosting ingredients in a small bowl & mix well.
7 – Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
8 – Cool completely.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fat: 3 grams
Sodium: 50 milligrams
Cholesterol: 18 milligrams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies

Kitchen Hint of the Day!

February 15, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Lighten up………….

When making a batter for deep frying, try adding 1/2 teaspoon baking powder for every 1/2 cup flour. The coating will be lighter

Kitchen Hint of the Day!

October 26, 2017 at 5:05 AM | Posted in Kitchen Hints | Leave a comment
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Batter up………

When making a batter for foods for deep-frying, try adding 1/2 teaspoon baking powder for every 1/2 cup flour. The coating will be lighter.

Kitchen Hint of the Day!

January 9, 2017 at 5:44 PM | Posted in Kitchen Hints | Leave a comment
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A thank you to Kate V. for passing this poultry hint along…..

 

 

Always refrigerate chicken breasts after flouring, but before cooking. The coating will adhere better that way. Also, for a delicate coating, try adding a teaspoon of baking powder to your batter and club soda instead of water.

Kitchen Hint of the Day!

February 8, 2016 at 6:18 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Kasey for sharing this hint!

 
Flour….

 

You’re short on time and your recipe calls for self rising flour and you’re all out! Don’t panic here’s how to turn plain flour into self-raising flour – Sift 1 cup of plain flour and 2 teaspoons of baking powder together 2-3 times, or until well combined.

Kitchen Hint of the Day!

December 8, 2014 at 6:35 AM | Posted in Kitchen Hints | Leave a comment
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The Mash…
A pinch or two of Baking Powder will give your Mashed Potatoes extra fluff. But never put Baking Soda in Potatoes; it will turn them black.

 

And you may ask, What Is the Difference Between Baking Soda & Baking Powder?

Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to ‘rise’. Baking powder contains baking soda, but the two substances are used under different conditions.

One of America’s Favorites – Fry Bread

November 3, 2014 at 6:30 AM | Posted in One of America's Favorites | 1 Comment
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Frybread

Frybread

Fry Bread (also spelled fry bread) is a flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by soured milk, baking powder or yeast (rarely). Fry Bread can be eaten alone or with various toppings such as honey, jam, or hot beef. Fry Bread can also be made into tacos, like Indian tacos. It is a simple complement to meals.

 
According to Navajo tradition, fry bread was created in 1864 using the flour, sugar, salt and lard that was given to them by the United States government when the Navajo, who were living in Arizona, were forced to make the 300-mile journey known as the “Long Walk” and relocate to Bosque Redondo, New Mexico onto land that could not easily support their traditional staples of vegetables and beans.

For many Native Americans, “fry bread links generation with generation and also connects the present to the painful narrative of Native American history.” It is often served both at home and at gatherings. The way it is served varies from region to region and different tribes have different recipes. It can be found in its many ways at state fairs and pow-wows, but what is served to the paying public may be different from what is served in private homes and in the context of tribal family relations.

 

 

A frybread taco, Indian taco, or Navajo taco, is a frybread topped with various items normally found in tacos.

A frybread taco, Indian taco, or Navajo taco, is a frybread topped with various items normally found in tacos.

A typical fry bread recipe consists of flour, water, salt, a small amount of oil, and baking powder. The ingredients are mixed and worked into a simple dough, and covered with a cloth for 30 minutes to an hour before being formed into small balls, and are either rolled or pulled into flat discs prior to frying in hot oil. Many variations of this basic recipe exist, including substituting mayonnaise for oil in the dough (which produces a crisp, crunchy texture that resists getting soggy – ideal for Navajo tacos), and leavening the dough with a small container of yogurt or soured milk instead of using baking powder or yeast (produces a rich, sourdough flavor but requires several hours to fully leaven after the dough is prepared). Most frybread recipes do not use yeast at all because it was not typically available to Native people when this foodstuff was developed. In many Native american households, fry bread dough is mixed early in the morning and left in a large bowl covered with a cloth to leaven and is used throughout the day to prepare fresh bread when needed.

 

 

 

Fry Bread Facts

* Fry bread was named the official “state bread” of South Dakota in 2005.
* Fry bread is also known in South American cooking as a cachanga.
* In Hungary (Central Europe), there is a similar food called Lángos.

 

Kitchen Hint of the Day!

September 19, 2014 at 5:21 AM | Posted in Kitchen Hints | 2 Comments
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When making a batter for foods for deep-frying, try adding 1/2 teaspoon baking powder for every 1/2 cup flour. The coating will be lighter.

A Christmas Favorite – Blondie Dessert Bar

December 14, 2013 at 10:33 AM | Posted in dessert | 3 Comments
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Toffee blondies

Toffee blondies

A blondie (also known as a “blond[e] brownie” or “blondie bar” is a rich, sweet dessert bar. It is made from flour, brown sugar, butter, eggs, baking powder, and vanilla, and may also contain walnuts or pecans. Chocolate chip blondies may contain white or dark chocolate chips. A blondie may have a taste reminiscent of butterscotch.
Blondies resemble the traditional chocolate brownie, but are based on brown sugar instead of cocoa; they are sometimes referred to as blonde brownies. They are baked in a pan in the oven similar to how traditional brownies are baked, then cut into rectangular shapes for serving.

 
Blondies are often confused with white chocolate brownies, although they are highly different, as unlike the white chocolate brownie or the normal brownie, they contain no chocolate or chocolate flavoring, not inclusive of chocolate chips, which are often put in blondies.
Like brownies, blondies may include chocolate chips. They may also contain coconut, nuts, toffee, or any other chunky candy for added texture. Blondies aren’t usually frosted; the brown sugar flavor tends to be sweet enough.
Another popular variation is the Congo bar, which contains chocolate chips with either walnuts or coconut.
Blondies are sometimes served in sundaes, often topped with caramel sauce.

 

 

Chocolate Chip Blondies

 
Ingredients:
1-1/2 cups packed brown sugar, or use Splenda Brown Sugar 3/4 cup
1/2 cup butter, melted, Blue Bonnet Light Stick Butter
2 Eggland’s Best Eggs, lightly beaten, or 1/2 cup Egg Beater’s
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
Directions:
* In a large bowl, combine the brown sugar, butter, eggs and vanilla
just until blended. Combine the flour, baking powder and salt; add
to brown sugar mixture. Stir in chocolate chips.
* Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for
18-20 minutes or until a toothpick inserted near the center comes
out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

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