PEANUT BUTTER CHOCOLATE BARS

November 12, 2020 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 Recipe to pass along, PEANUT BUTTER CHOCOLATE BARS. To make these Bars you’ll be needing Stick Butter, Equal Spoonful, Brown Sugar, 2% Milk, Creamy Peanut Butter, Egg, Vanilla, All Purpose Flour, Quick Oats, Baking Soda, Salt, and Mini Semi-Sweet Chocolate Chips. There’s 6 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

PEANUT BUTTER CHOCOLATE BARS
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Ingredients

1/2 cup stick butter, softened
1 cup Equal Spoonful or Granulated*
1/3 cup firmly packed brown sugar
1/2 cup 2% milk
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup quick oats, uncooked
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips

Directions

1 – Beat butter, Equal and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips.
2 – Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake in preheated 350F oven 23 to 25 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
NOTES:
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Recipe Yield: Yield: 48 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 68
Fat: 4 grams
Sodium: 42 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-chocolate-bars

Diabetic Dessert of the Week – Mini Chocolate Toffee-Topped Cupcakes

April 9, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the week is – Mini Chocolate Toffee-Topped Cupcakes. These are made using a package of Sugar Free Chocolate Cake Mix, Water, Egg Substitute, Canola Oil, Creamy Peanut Butter, Fat Free Whipped Topping, Almonds, Sugar Free Butter Toffee Candy, and Mini Semisweet Chocolate Chips. The Cupcakes are 132 calories and 19 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Mini Chocolate Toffee-Topped Cupcakes
Looking for a treat to enjoy with your sweetheart this Valentine’s Day? These delicate homemade cupcakes are bound to delight! Sure to satisfy even the most discriminating chocoholic, they feature a moist cocoa base capped with crunchy almonds and butter toffee pieces.

Ingredients
1 package (about 16 ounces) sugar-free chocolate cake mix
1 cup water
3/4 cup cholesterol-free egg substitute
1/3 cup canola oil
2 tablesoons natural creamy peanut butter
1/2 (8-ounce) container thawed frozen fat-free whipped topping
1 ounce slivered almonds, toasted*
12 sugar-free butter-toffee hard candies, lightly crushed**
1/4 cup mini semisweet chocolate chips

Directions
Yield: 48 mini cupcakes
Serving size: 2 mini cupcakes

1- Preheat oven to 325°F. Spray 48 mini (1 3/4-inch) muffin cups with nonstick cooking spray.

2 – Combine cake mix, water, egg substitute, and oil in large bowl; beat with electric mixer at low speed 30 seconds or until moistened. Beat at medium speed 2 minutes. Spoon heaping tablespoon batter into each prepared muffin cup.

3 – Bake 10 to 12 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 5 minutes. Remove to wire racks; cool completely.

4 – Meanwhile, microwave peanut butter in small microwavable bowl on HIGH 20 to 30 seconds or until slightly melted. Place whipped topping in medium bowl. Fold peanut butter into whipped topping until well combined. Cover and refrigerate until ready to use. Combine almonds, crushed candies and chocolate chips in small bowl; set aside.

5 – Top each cupcake evenly with whipped topping mixture and chocolate chip mixture.

*Note: To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minute or until golden brown, stirring frequently

**Note: To crush candy, place in a sealed plastic bag. Use rolling pin or meat mallet to crush candies.

Nutrition Information:
Calories: 132 calories, Carbohydrates: 20 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 172 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/mini-chocolate-toffee-topped-cupcakes/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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