Chocolate Shortbread Cookies

August 20, 2017 at 5:28 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Just wanted to pass along a recipe for Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its 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! http://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
http://diabeticgourmet.com/recipes/html/1156.shtml

Diabetic Dish of the Week – Chocolate Cheesecake

August 15, 2017 at 5:05 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Chocolate Cheesecake. That’s right Chocolate Cheesecake, and its Diabetic Friendly! It had reduced fat and the big one is 76% less carbohydrates than the traditional recipe for Cheesecake. The recipe is from the Diabetic Gourmet Magazine website. Check out all the delicious and Diabetic Friendly recipes when at the site. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chocolate Cheesecake
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!

Ingredients

Crust Ingredients:

1/2 cup finely ground almonds
Cheesecake Ingredients:

3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.

Crust pictured above made with chocolate wafer crumbs

Directions

1 – For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
2 – For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
3 – Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.

Nutritional Information (Per Serving)
Calories: 197
Protein: 7g
Sodium: 231 mg
Cholesterol: 67 mg
Fat: 16g
Carbohydrates: 7g
Exchanges: 1/2 milk, 3 fat

http://diabeticgourmet.com/recipes/html/989.shtml

Frozen Pops and Ice Pop Recipes

August 15, 2017 at 5:03 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Frozen Pops and Ice Pop Recipes. The perfect Summertime Treats and they are all Diabetic Friendly! Delicious Frozen Pops and Ice Pop Recipes like; Pudding Pops, Banana Buster Pops, and Layered Frozen Chocolate Coffee Pops. You can these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Frozen Pops and Ice Pop Recipes

When you’re looking to beat the heat, nothing’s better than a cold treat. Instead of reaching for high-fat, high-carb ice cream sundaes or bars, pick one of these light and pleasing options. With our simple, delicious frozen pop recipes, you can sit back, relax, and cool down with a guilt-free diabetic dessert.

 

Layered Frozen Chocolate Coffee Pops

These delectable frozen coffees on a stick will give you a pick-me-up and cool-down all in one……..

 

Banana Buster Pops

It’s like a banana split on a stick! Just freeze chocolate-dipped bananas with a sprinkle of crunchy peanuts for a low-carb chocolate dessert everyone will love……

 

Pudding Pops

Mix and match your favorite pudding flavors in these creamy, cool treats. Each pop has just 7 grams of carb, making it a no-worries indulgence……

 

* Click this link to get all the Frozen Pops and Ice Pop Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/frozen-pops-and-ice-pop-recipes

Kitchen Hint of the Day!

August 15, 2017 at 5:03 AM | Posted in Kitchen Hints | Leave a comment
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Baking Cakes……

 

If you put a cake into an oven that’s not hot enough, it will affect the way it rises. Fan ovens can dry a cake slightly so for a longer shelf-life use the conventional setting. And then you can have your cake and eat too!

Diabetes-Friendly Blueberry Recipes

August 9, 2017 at 5:11 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetes-Friendly Blueberry Recipes. If you are a fan of Blueberries, this one is for you! Delicious and Diabetic Friendly Blueberry recipes. Recipes like; Nectarine-Blueberry Crisp, Blueberry-Oat Muffins, and Blueberry Breakfast Scones. Find these and more all at the Diabetic Living Online website. http://www.diabeticlivingonline.com/

 

Diabetes-Friendly Blueberry Recipes

We look for any excuse to incorporate juicy, antioxidant-rich blueberries into our breakfasts, desserts, and snacks. Whether fresh or frozen, the tiny-but-mighty fruits are delicious tossed into your cereal or yogurt, blended into healthy smoothies, or baked into muffins, cakes, and bars. Here are our best diabetic recipes featuring one of the sweetest power foods: blueberries.

 

Nectarine-Blueberry Crisp

This nectarine and blueberry crumble is perfect for spring and summer, when both fruits are in season. One serving of the pistachio-topped treat contains only 166 calories…..

 

Blueberry-Oat Muffins

Who doesn’t love classic blueberry muffins? Our low-calorie version contains oats, making it an even more satisfying diabetic breakfast……

 

Blueberry Breakfast Scones

We gave these melt-in-your mouth scones sweet and tart flavor with blueberries and orange glaze. You won’t believe the café-worthy breakfast has only 171 calories per serving…….

 

* Click the link below to get all the Diabetes-Friendly Blueberry Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/diabetes-friendly-blueberry-recipes

It’s Nuts I tell you……..Chocolate Mug Cake Recipe {Gluten-Free}

June 22, 2017 at 5:11 AM | Posted in nuts, NUTS COM | 1 Comment
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This week from the nuts.com website (https://nuts.com/) its a Chocolate Mug Cake Recipe {Gluten-Free}, and it sounds delicious! 3 of the ingredients can be purchased here on the Nuts site; ORGANIC COCONUT FLOUR (GLUTEN-FREE), ORGANIC COCONUT OIL (RAW), and ORGANIC CACAO POWDER. At the Nuts site you can find large selections of GIFTS, NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and more! Most items can be purchased in small amounts or in bulk. Plus there’s Everyday Free Shipping, see for details! So be sure to check out the nuts.com website (https://nuts.com/) for all your healthy eating items and ideas. Now on to the Chocolate Mug Cake Recipe {Gluten-Free}. Enjoy and Eat Healthy!

 

Chocolate Mug Cake Recipe {Gluten-Free}
Ingredients

1/4 cup + 1 tbsp coconut flour
1/2 cup milk
2 eggs, room temperature
3 tbsp sugar
1 tbsp melted coconut oil
1 tbsp cacao powder
1/4 tsp baking powder
1 tsp vanilla extract
Instructions

1 – In a medium-sized bowl, whisk together eggs, milk, coconut oil and sugar until combined. Add the coconut flour, baking powder, cacao powder and vanilla extract and mix together.
2 – Divide the mixture between two microwavable mugs. Microwave for 3-5 minutes depending on the power of your microwave.
3 – Serve immediately.
https://blog.nuts.com/chocolate-mug-cake-recipe-gluten-free/

 

Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

One of America’s Favorites – Danish Pastry

June 19, 2017 at 5:34 AM | Posted in One of America's Favorites | Leave a comment
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A typical Spandauer-type Danish with apple filling and glazing

A Danish pastry or just Danish (especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers and has since developed into a Danish specialty. Like other viennoiserie pastries, such as croissants, they are a variant of puff pastry made of laminated yeast-leavened doughs, creating a layered texture.

Danish pastries were exported with immigrants to the United States, and are today popular around the world.

 

Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar and large amounts of butter or margarine.

A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers. If necessary, the dough is chilled between foldings to ease handling. The process of rolling, buttering, folding and chilling is repeated multiple times to create a multilayered dough that becomes airy and crispy on the outside, but also rich and buttery.

Butter is the traditional fat used in Danish pastry, but in industrial production, less expensive fats are often used, such as hydrogenated sunflower oil (known as “pastry fat” in the UK).

 

In Danish, Norwegian and Swedish, the term for Danish pastry is wienerbrød/wienerbröd, “Viennese bread”. The same etymology is also the origin of the Finnish viineri. Danish pastry is referred to as facturas in some Spanish speaking countries. In Vienna, the Danish pastry, referring to Copenhagen, is called Kopenhagener Plunder or Dänischer Plunder.

 

The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike forced bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes. The Austrian pastry of Plundergebäck soon became popular in Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, adjusting them to their own liking and traditions by increasing the amount of egg and fat for example. This development resulted in what is now known as the Danish pastry.

One of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique. Due to such novelties the Danes called the pastry technique “wienerbrød” and, as mentioned above, that name is still in use in Northern Europe today. At that time, almost all baked goods in Denmark were given exotic names.

 

A cinnamon Danish with chocolate

Danish pastries as consumed in Denmark have different shapes and names. Some are topped with chocolate, pearl sugar, glacé icing and/or slivered nuts and they may be stuffed with a variety of ingredients such as jam or preserves (usually apple or prune), remonce, marzipan and/or custard. Shapes are numerous, including circles with filling in the middle (known in Denmark as “Spandauers”), figure-eights, spirals (known as snails), and the pretzel-like kringles.

 

 

In Sweden, Danish pastry is typically made in the Spandauer-style, often with vanilla custard.

In the UK, various ingredients such as jam, custard, apricots, cherries, raisins, flaked almonds, pecans or caramelized toffee are placed on or within sections of divided dough, which is then baked. Cardamom is often added to increase the aromatic sense of sweetness.

In the US, Danishes are typically given a topping of fruit or sweet baker’s cheese prior to baking. Danishes with nuts on them are also popular there and in Sweden, where chocolate spritzing and powdered sugar are also often added.

In Argentina, they are usually filled with dulce de leche or dulce de membrillo.

 

A slice of an American apple crumb Danish

Danish pastry was brought to the United States by Danish immigrants. Lauritz C. Klitteng of Læsø popularized “Danish pastry” in the US around 1915–1920. According to Klitteng, he made Danish pastry for the wedding of President Woodrow Wilson in December 1915. Klitteng toured the world to promote his product and was featured in such 1920s periodicals as the National Baker, the Bakers’ Helper, and the Bakers’ Weekly. Klitteng briefly had his own Danish Culinary Studio at 146 Fifth Avenue in New York City.

Herman Gertner owned a chain of New York City restaurants and had brought Klitteng to New York to sell Danish pastry. Gertner’s obituary appeared in the January 23, 1962 New York Times:

“At one point during his career Mr. Gertner befriended a Danish baker who convinced him that Danish pastry might be well received in New York. Mr. Gertner began serving the pastry in his restaurant and it immediately was a success.”

 

 

Diabetic Dish of the Week – Cranberry Apple Crisp

June 6, 2017 at 5:28 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a Cranberry Apple Crisp. Equal Sweetener replaces the Sugar in the dish. The recipe is off the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Ingredients

Filling:

 

3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:

1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener

Directions

1 – For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
2 – For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
3 – Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 145
Protein: 1g
Sodium: 67 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 18g
http://diabeticgourmet.com/recipes/html/876.shtml

Our Best Diabetic Cake Recipes

May 10, 2017 at 5:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Our Best Diabetic Cake Recipes. Diabetic Friendly Cake Recipes like; Lemon-Berry Pudding Cake, Hazelnut Coffee Cake, and Diabetic Mango Coffee Cake. Find them all along with all the other delicious and healthy recipes at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 
Our Best Diabetic Cake Recipes

Our favorite diabetic cake recipes are sure to please your sweet tooth and your blood sugar. We used sugar substitutes and light frostings to keep the diabetic desserts low in calories and carbs. Whether you prefer a rich chocolate cake, gorgeous berry cake, or moist coffee cake, we’ve got fresh, diabetes-friendly recipes that you can enjoy guilt-free!

 

 

Lemon-Berry Pudding Cake

Enlist the help of a slow cooker to make this easy cake recipe! We love the way lemon complements the blueberries and raspberries in the flavorful dessert that practically makes itself……..

 
Hazelnut Coffee Cake

Featuring a toasted-hazelnut topping and a sweet chocolate swirl, this warm homemade coffee cake is delicious for dessert or breakfast. Plus, the diabetes-friendly cake contains only 23 carb grams per serving……..

 
Diabetic Mango Coffee Cake

No matter whether you serve it for dessert or as part of a brunch menu, this fruity favorite will bring a touch of the tropics to a meal……

 

 

* Click the link below to get all the – Our Best Diabetic Cake Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/our-best-diabetic-cake-recipes

Kitchen Hint of the Day!

May 9, 2017 at 5:33 AM | Posted in Kitchen Hints | Leave a comment
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Making your own pie………

 
Keep all ingredients cold to slow the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to the dough.

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