tag:blogger.com,1999:blog-30060157937138158562024-03-13T13:58:24.549-07:00The Prodigal DiabeticThe life and times of a diabetic foodie
*not a healthcare professional, just a mom who cooks*Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3006015793713815856.post-89102046022620324722012-10-02T14:17:00.001-07:002012-10-02T14:59:40.795-07:00<br />
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<a href="http://1.bp.blogspot.com/-ZRzxUBLHob0/UGtTd3mrMwI/AAAAAAAAAxE/W6sZKulgI7g/s1600/Pittock+christmas+2004+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ZRzxUBLHob0/UGtTd3mrMwI/AAAAAAAAAxE/W6sZKulgI7g/s320/Pittock+christmas+2004+009.jpg" width="240" /></a></div>
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Today's culinary project totally deserved a post--so here goes:<br />
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With the fall season coming fast, I find myself in my usual conundrum. How to satisfy my need for speed-uh-I mean pumpkin lattes? Pumpkin and I are friends, bff's really although lately I haven't been able to return her phone calls. But believe me, until they told me I shouldn't hang out with her I did so often and in nearly every way possible. In scones, pie, cake, bread, soup, lattes. I know I'm not even scraping the top slots off the list, and this is before gutting her and eating her young roasted in a wide variety of coverings, up to and including Sriracha. Then I found out that SHE's not the problem, it's the SUGAR!! And Jeez is there a lot in the offerings of most coffee houses. Pumpkin latte is the name of the day here, though. Pumpkin lattes are awesome but also chock full of sugar or made out of watery syrup which then lacks consistency. Imagine then, if you will, my joy when hubby sent me this <a href="http://fey-next2heaven.blogspot.com/2011/10/homemade-pumpkin-coffee-creamer.html?m=1" target="_blank">recipe</a> last night. I don't know why I don't think of these things until he's told me I should. SHsshhhh though, don't tell HIM I said that! <br />
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As with my previous(if not sparse) posts before, I've tossed my handfull of tweaks on a found (or in this case received) recipe in red. I used what was in my personal pantry out of a desire to not go to the store and open another vein and plus it was better anyway. And I doubled the recipe because really, we all know it will go fast. <br />
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<div style="-webkit-text-size-adjust: none; background-color: white; color: #666666; font-size: 16px; line-height: 20px; text-align: left;">
<strong><span style="font-size: 21px;"><span style="font-family: Georgia, Times New Roman, serif;">Pumpkin Spice Coffee Creamer</span></span></strong></div>
<div style="-webkit-text-size-adjust: none; background-color: white; font-size: 16px; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666;">1cup of organic whole milk</span><span style="color: #990000;">(2 cups 1%)</span></span></div>
<div style="-webkit-text-size-adjust: none; background-color: white; font-size: 16px; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666;">1cup of organic heavy whipping cream</span><span style="color: #990000;">(2 cups half and half)</span></span></div>
<div style="-webkit-text-size-adjust: none; background-color: white; font-size: 16px; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666;">3 tablespoons of organic pumpkin puree (I used 4-ha!)</span><span style="color: #990000;">(Kind of lost count but somewhere near 9 or possibly up to 15 tbsp used)</span></span></div>
<div style="-webkit-text-size-adjust: none; background-color: white; font-size: 16px; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666;">1 teaspoon of pumpkin spice</span><span style="color: #990000;">(again kind of winged it here, 2 tsp cinnamon, about 3/4 of nutmeg(I reserve the right to increase at a later time and plus it was freshly microplaned off a nutmeg nut), about 1/4 tsp cloves and what looked like a proper amount of the frozen, chopped ginger from a few weeks ago. Oh yes, and there's probably 12 whole allspice thingies floating around in there too. </span></span></div>
<div style="-webkit-text-size-adjust: none; background-color: white; font-size: 16px; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666;">4 table Maple Syrup (I prefer pretty high quality you can taste the difference)</span><span style="color: #990000;">(I just tossed some splenda in here instead)</span></span></div>
<div style="-webkit-text-size-adjust: none; background-color: white; font-size: 16px; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666;">1 teaspoon of vanilla extract</span><span style="color: #990000;">(will add this when it's time to strain, or after I get back with the kid, which will be about the same time)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(I also added 1 teaspoon of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">cinnamon</span>)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Warmed till steamy, added all the spicy goodies, let it simmer slowly while I typed this and will strain it when I'm home from collecting the rug rat. If it's anywhere as good as it smells like it will be, I just may make another pot of coffee today. Thanks, Honey!</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">First update: It's super, duper thick! Added about another cup of milk and reheating to see if that helps. Otherwise will need to go get some cheesecloth. </span></div>
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Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com1tag:blogger.com,1999:blog-3006015793713815856.post-81940738914533560542012-07-28T16:40:00.002-07:002012-07-28T16:42:23.054-07:00I love chocolate. You love chocolate too, you know you do. Chocolate cake, chocolate cookies, truffles, chocolate covered children, yummmm. This was one of the bummers (along with pasta) that I had when I found out about the "d" word. Sooooo, I decided to find things that were more healthy alternatives or tweak established recipes, as I'm so good at doing. Below is a recipe I've made a number of times, and tweaked a little each time and I think you need to try it too. Especially you, Kevin. <br />
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<a href="http://2.bp.blogspot.com/-u9Azjc9-Ysg/UBR4Pc5MOVI/AAAAAAAAAwc/fI3u4j0KB7Q/s1600/123751.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-u9Azjc9-Ysg/UBR4Pc5MOVI/AAAAAAAAAwc/fI3u4j0KB7Q/s1600/123751.jpeg" /></a></div>
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First the link, the picture above is from the same link, I totally love allrecipes.com. </div>
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<a href="http://allrecipes.com/recipe/beet-bundt-cake/" target="_blank">http://allrecipes.com/recipe/beet-bundt-cake/</a></div>
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And now the ingredients, with my tweaks in red along side. </div>
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<h3 style="border: 0px; font-family: arial; margin: 0px 0px 10px; outline: 0px; padding: 0px;">
<span style="color: #f4cccc; font-family: georgia, serif; font-size: x-small;">Ingredients</span></h3>
<ul style="border: 0px; font-family: arial; list-style: none; margin: 0px; outline: 0px; padding: 0px;">
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: georgia, serif;"><b><span style="color: #f4cccc;">1 cup butter or margarine, softened, divided. </span><span style="color: #333333;"> </span><span style="color: #990000;">Grapeseed oil works great in place of butter, or olive in a pinch.</span></b></span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: georgia, serif;"><b><span style="color: #f4cccc;">1 1/2 cups packed dark brown sugar</span><span style="color: #333333;"> </span><span style="color: #990000;">Obviously no sugar, I use sucralose but you do what you like. I did 1 1/3(ish) cups sucralose with maybe 1/2tsp molasses for richness.</span></b></span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="color: #f4cccc; font-family: georgia, serif;"><b>3 eggs</b></span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: georgia, serif;"><b><span style="color: #f4cccc;">4 (1 ounce) squares semisweet chocolate </span><span style="color: #990000;">I used 5, because I'm a rebel. Melted that dark goodness in 1/4 cup grapeseed oil. </span></b></span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: georgia, serif;"><b><span style="color: #f4cccc;">2 cups pureed cooked beets</span><span style="color: #333333;"> </span><span style="color: #990000;">mMMmmmmmMM</span></b></span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="color: #f4cccc; font-family: georgia, serif;"><b>1 teaspoon vanilla extract</b></span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="color: #f4cccc; font-family: georgia, serif;"><b>2 cups all-purpose flour</b></span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="color: #f4cccc; font-family: georgia, serif;"><b>2 teaspoons baking soda</b></span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="color: #f4cccc; font-family: georgia, serif;"><b>1/4 teaspoon salt</b></span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: georgia, serif;"><b><span style="color: #f4cccc;">confectioners' sugar </span><span style="color: #990000;">I'm making a very thin cream cheese glaze. </span></b></span></li>
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<span style="color: #990000; font-family: georgia, serif;"><span style="line-height: 16px;"><b>I also added maybe a cup and a half of pitted, halved cherries which I've never done before. Hope it's good! Other than that, I followed the directions. Enjoy!</b></span></span></div>
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<h3 style="border: 0px; margin: 0px 0px 10px; outline: 0px; padding: 0px;">
<span style="color: #f4cccc; font-family: georgia, serif; font-size: x-small;">Directions</span></h3>
<ol style="border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px 16px; outline: 0px; padding: 0px 0px 0px 16px;">
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="color: #f4cccc; font-family: georgia, serif;"><b>In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar.</b></span></span></li>
</ol>
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</div>Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-55599299934495464952012-05-21T11:39:00.002-07:002012-05-21T14:20:43.352-07:00Dark chocolate beet bundt cake. <br />
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Today's tweak is based off the recipe I got <a href="http://allrecipes.com/recipe/beet-bundt-cake/" target="_blank">here.</a> This is how I choose all my online recipes. Type stuff in the search engine, and pick the highest rated recipe, then tweak them to fit into whatever need/cooking goodie phase that I'm in at that time. As always, recipe will be in black with my scribblings posted in red. <br />
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<div class="ingredients" style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Verdana, Arial, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
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<span style="color: #434343; font-family: Georgia;"><span style="font-size: x-small;">Ingredients
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<ul style="list-style-type: none;">
<li>
<span style="font-size: x-small;"><span style="font-family: Georgia;">● </span><span style="color: #434343; font-family: Georgia;">1 cup butter or margarine, softened, divided<br />
</span><span style="color: #a61c00; font-family: Georgia;">I used grapeseed oil, which I'm quite impressed with, btw.
</span></span><br />
</li>
<li>
<span style="font-size: x-small;"><span style="font-family: Georgia;">● </span><span style="color: #434343; font-family: Georgia;">1 1/2 cups packed dark brown sugar<br />
</span><span style="color: #a61c00; font-family: Georgia;">Substituted approx 1 tsp molasses and approx 1 cup of splenda.
</span></span><br />
</li>
<li>
<span style="font-size: x-small;"><span style="font-family: Georgia;">● </span><span style="color: #434343; font-family: Georgia;">3 eggs
</span></span><br />
</li>
<li>
<span style="font-size: x-small;"><span style="font-family: Georgia;">● </span><span style="color: #434343; font-family: Georgia;">4 (1 ounce) squares semisweet chocolate
</span></span><br />
<span style="color: #a61c00; font-family: Georgia;"><span style="font-size: x-small;">Dark Chocolate chips.
</span></span><br />
</li>
<li>
<span style="font-size: x-small;"><span style="font-family: Georgia;">● </span><span style="color: #434343; font-family: Georgia;">2 cups pureed cooked beets
</span></span><br />
</li>
<li>
<span style="font-size: x-small;"><span style="font-family: Georgia;">● </span><span style="color: #434343; font-family: Georgia;">1 teaspoon vanilla extract
</span></span><br />
</li>
<li>
<span style="font-size: x-small;"><span style="font-family: Georgia;">● </span><span style="color: #434343; font-family: Georgia;">2 cups all-purpose flour
</span></span><br />
</li>
<li>
<span style="font-size: x-small;"><span style="font-family: Georgia;">● </span><span style="color: #434343; font-family: Georgia;">2 teaspoons baking soda
</span></span><br />
</li>
<li>
<span style="font-size: x-small;"><span style="font-family: Georgia;">● </span><span style="color: #434343; font-family: Georgia;">1/4 teaspoon salt
</span></span><br />
</li>
<li>
<span style="font-size: x-small;"><span style="font-family: Georgia;">● </span><span style="color: #434343; font-family: Georgia;">confectioners' sugar
</span></span><br />
<span style="color: #a61c00; font-family: Georgia;"><span style="font-size: x-small;">Didn't use this at all.
</span></span><br />
<span style="color: #434343; font-family: Georgia;"><span style="font-size: x-small;">Directions
</span></span><br />
</li>
</ul>
<span style="font-size: x-small;"><span style="font-family: Georgia;">1. </span><span style="color: #434343; font-family: Georgia;">In a mixing bowl, cream 3/4 cup butter(grapeseed </span><span style="color: #a61c00; font-family: Georgia;">oil) </span><span style="color: #434343; font-family: Georgia;">and eggs, </span><span style="color: #a61c00; font-family: Georgia;">beat it like you
would a mugger Then add in your splenda, again beating for a few to "melt"<br />
it all and incorporate the molasses. Alternatively, you could use honey or any
other sweetener to your taste/needs. We are all smart people, we know what<br />
our bodies can handle. </span><span style="color: #434343; font-family: Georgia;">Melt chocolate with remaining butter(grapeseed </span><span style="color: #a61c00; font-family: Georgia;">oil); </span><span style="color: #434343; font-family: Georgia;">stir
until smooth. Cool slightly. </span><span style="color: #a61c00; font-family: Georgia;">Blend chocolate mixture, beets and vanilla together
before </span><span style="color: #434343; font-family: Georgia;">adding to the creamed mixture (mixture will appear separated). Combine
flour, baking soda and salt; add to the creamed mixture and mix well. Pour into<br />
a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55
minutes or until a toothpick inserted near the center comes out clean. Cool in pan
10 minutes before removing to a wire rack. Cool completely. Before serving, dust
with confectioners' sugar. </span></span><br />
</div>
</h3>
</div>
<div class="directions" style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Verdana, Arial, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<ol style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;">
</ol>
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I absolutely love grapeseed oil right now. I use it everywhere and I've noticed the results to be very near to butter, but much better for you. It works as famously here, as it has in every previous baking recipe I've tried. This cake was FAB last night (if a little dry because I overcooked it just a touch, take it out 3 minutes before you think you should, if you want more of a dense brownie type consistently) and was great this morning with my coffee. I'll totally make this again, and can see trying carrots in here too. The beets melt into the cake, and I'd bet finely shredded and then pureed carrots would be good too. Also maybe you can whip up some banana's and use that in place of the sugar and eggs? And I'm dying to try coconut flour, so maybe here is a good place, maybe even rice flour for a more brownie like result? All sorts of ways to keep making this so you can experiment. Healthy chocolate cake? Yes, please!!Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-17849163576327454412012-05-16T12:53:00.002-07:002012-05-16T12:53:29.477-07:00I just noticed I have followers! Thanks to the both of you. 8^) <br />
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I realize I never update things, but I made a goodie today that I thought I'd share. My cat is missing, and I spent the whole day yesterday stressing over it. So today I decided she's just punishing us for the cat yodeling and stressing out about it isn't helping a single thing so I'll make carrot cake. I typically use recipes I find and modify them, so below is the recipe and my changes are in red. I originally got the recipe <a href="http://allrecipes.com/recipe/carrot-cake-iii/" target="_blank">here. </a><br />
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Cat's missing Carrot Cake:<br />
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<div class="ingredients" style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Verdana, Arial, sans-serif; font-size: 11px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<ul style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">4 eggs </li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="color: #666666;">1 1/4 cups vegetable oil </span><span style="color: #990000;">(grapeseed)</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="color: #666666;">2 cups white sugar </span><span style="color: #990000;">(one cup splenda and about 2 tbls honey)</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 teaspoons vanilla extract</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 cups all-purpose flour</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 teaspoons baking soda</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 teaspoons baking powder</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 teaspoon salt</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 teaspoons ground cinnamon</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 cups grated carrots</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="color: #666666;">1 cup chopped pecans </span><span style="color: #990000;">(almonds and also cranberries) </span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"> </li>
</ul>
<div>
<span style="line-height: 16px;"><span style="color: #990000;">Instead of making icing, I'm using some leftover no sugar pre-made (I know, I'd be rolling over in my own grave but a girl only has so much time) stuff I found at the local Scalpertsons.</span></span></div>
<div>
<span style="line-height: 16px;"><span style="color: #990000;"><br /></span></span></div>
<div>
<span style="line-height: 16px;"><span style="color: #990000;"><br /></span></span></div>
<div>
<span style="line-height: 16px;"><span style="color: #990000;">Pictures to follow once I get them out of the oven.</span></span></div>
<div>
<span style="line-height: 16px;"><span style="color: #990000;"><br /></span></span></div>
<ul style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 cup butter, softened</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">8 ounces cream cheese, softened</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">4 cups confectioners' sugar</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 teaspoon vanilla extract</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 cup chopped pecans</li>
</ul>
</div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; width: 300px;">
</div>
<div class="directions" style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Verdana, Arial, sans-serif; font-size: 11px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<h3 style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Directions</h3>
<ol style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;">
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="color: #666666;">Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. </span><span style="color: #990000;">I did cupcakes, trying 380 for 5 minutes and then 330 for 10 to see if this gets the carrots done faster. </span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.</span></li>
</ol>
</div>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-52204314380681203852012-03-10T10:19:00.001-08:002012-03-10T16:54:53.526-08:00Firetruck cakeI've been requested, by my 6 yearsoldtoday boy, to make a firetruck ice cream cake for his family birthday party tomorrow, which of course became a challenge that has unseated my intended couch/yarn/movie plans, at least for now. <br />
<div><br />
</div><div>I love brownies. They are chocolatey, awesomey goodness. Especially the corners, and how the top kind of crackles and flakes off in their decadent sugary tops. Serious love. </div><div><br />
</div><div>I also can't eat them. Curses!! </div><div><br />
</div><div>So I've decided to kill 2 birds with one stone, and make the firetruck FROM brownies, then stuffed with ice cream. Ideally it will be slightly not as bad for you with my method. </div><div><br />
</div><div>Grapeseed oil, discovered at the local Cash n Carry, is my new cooking toy, I just opened the jug (JUG) last night, using it to replace the butter in the oatmeal peanut butter bars I made for the boys to go skiing. And from the little I tried, they were wonderfully moist and without all the butter fat. So today, I plan to try it with brownies, hoping for a nice, moist but not chock full of diabetic coma brownie. </div><div><br />
</div><div>Wish me luck. </div><div><br />
</div><div>The plan, man, is to bake said brownies in a long cookie pan, then cutting into general firetruck-ey building blocks which will be then frozen, to be assembled with a half gallon of chocolate cookie dough ice cream stuffed and decorated into what will hopefully then look at least half as awesome as my friend Joy's cakes look. Which may or may not be successful but will taste great. </div><div><br />
</div><div>For now, I leave you with a picture of the notes I've made in the cake cookbook I got from a yard sale somewhere and therefore don't feel bad about writing in. I'll keep you apprised of the status and results, I swear, dear reader, I will return. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eoTM4R_dds8/T1uZjPwnl8I/AAAAAAAAAqc/48nflI9_4ZU/s1600/photo+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-eoTM4R_dds8/T1uZjPwnl8I/AAAAAAAAAqc/48nflI9_4ZU/s320/photo+(7).JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">***update**</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It appears to have gone pretty well! I'd change a couple things, but overall I'd call it a success. The grapeseed oil did separate a bit, and I blotted a bunch off the top, maybe next time I'd try half canola/half grapeseed. And I would add more splenda too. They are good enough for my purposes though!!</div><div><br />
</div>Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-75933102196885353972011-04-13T16:15:00.000-07:002011-04-13T16:15:05.631-07:00It's ham-ma time!Lately I've been thinking about ham a lot. In fact, I think I may have actually dreamed about hogs last night, which is vaguely disturbing. So instead of going off to the therapist to explore this strange ham fixation, I decided to make one. <br />
<br />
<br />
<div style="text-align: right;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1_f0G1ZRLRU/TaYty3_6HWI/AAAAAAAAAoA/V-5kzZjk_K0/s1600/IMG_1115.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-1_f0G1ZRLRU/TaYty3_6HWI/AAAAAAAAAoA/V-5kzZjk_K0/s320/IMG_1115.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly unwrapped and ready for roasting</td></tr>
</tbody></table>This is a huge ham, a gorgeous mountain of yum that screamed for a killer sauce. BuUuut, the glaze<span id="goog_509321615"></span><span id="goog_509321616"></span> mix that comes with it is all sugar. Most of them are, sadly, but since I'm a sauce freak I've started making my own sauces, using ingredients on hand and just letting things flow. I love to make sauces, simmering stuff all day makes me happy. And most of my friends are happy too at holidays and birthdays since they usually get some of whatever I've cooked up. I make plum sauces, peach sauces, blueberry sauces, all kinds. And thanks to a cool mustard/apricot idea a friend gave me, I'll be making some apricot jam this summer too. Can't wait.<br />
<br />
<br />
<br />
<br />
<br />
But I digress. Glaze is what we're talking about here, not jam. <br />
<br />
I miss glaze, but I've found that with a couple of changes and a willingness to experiment you can make a good glaze with no sugar. Give it a try, I'll bet you'll surprise yourself! <br />
<br />
<br />
<b>Orangeberry Supreme Awesome Sauce</b><br />
<br />
10-12 strawberries, washed, cored and finely chopped<br />
juice and zest of one orange<br />
2 tbsp brown sugar substitute*(more or less according to taste)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-alRwXzn1cRo/TaYlG4lU4oI/AAAAAAAAAn0/2CcPTvk4c7U/s1600/IMG_1114.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-alRwXzn1cRo/TaYlG4lU4oI/AAAAAAAAAn0/2CcPTvk4c7U/s400/IMG_1114.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hello Mr. Orange, I'm Miss Strawberry.</td></tr>
</tbody></table>1/4 cup balsamic vinegar **<br />
1/2-1 cup water<br />
dash of garlic powder, just start with a sprinkle.<br />
1/4 tsp salt<br />
Pepper if you like it<br />
<br />
Place all in pot or pan together, cooking on low until a good and gooey consistency, adding water as it cooks down. You want to spend a little time cooking it, so the strawberries kind of dissolve, low and slow baby, low and slow. Just keep adding water, about 1/4 cup at a time letting it boil down in between until things are good and thick and yummy. Feel free to add spicy sauce, make sure to start small though and taste between additions! Give the hot sauce some time to meet and greet before you add more, it always gets spicier as it sits. I love Rooster sauce, and if I didn't have my little one who can't deal with the spicy stuff I'd be adding that in too.<br />
<br />
You can use a stick blender or food processor here to blend it smooth but BEWARE. You have to be careful when blending anything hot, believe me, you don't want this exploding in your face. <br />
<br />
Anoint your ham and enjoy! <br />
<br />
<br />
<br />
*I used "ideal" brand brown sugar substitute, but this is my first time using it. I'll get back to you on results, but so far I'm impressed.<br />
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**You could totally use rice vinegar, or red wine vinegar here. Apple cider vinegar is also a great choice, but I usually make my apple cider vinegar only 1/4 of the total vinegar I am using. It's good for you but has a strong taste that can overwhelm. Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-69419329899119445232011-01-15T14:43:00.000-08:002011-01-15T14:43:36.572-08:00Jewelry party goodiesToday's offering are some lovely desserts I'm making for my upcoming Premier Designs jewelry fondling party. I am determined to make some decadent but still healthy desserts so just spent the last hour or so writing a book to a girlfriend whilst baking mini Harvest Apple Cake and prepping my Pumpkin Banana Snack Bars for when my husband comes home with the eggs. Everything sugar free of course, as per my diabetic diva needs. <br />
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Both recipes came from The Sugar Solution Cookbook, and I also managed to find the recipes online, I've placed links below to both the <a href="http://www.amazon.com/">www.amazon.com</a> book description and the online recipe links. I really didn't tweak the Harvest Apple too much, except to add crystallized ginger (didn't have powdered) and almonds instead of walnuts. And I baked them off in mini muffin cups (the bitesized ones) at 350 degrees for 11 minutes. Otherwise I didn't change much on the Harvest Apple Cake. I did change a few more things on the Pumpkin bars, but that's a post for another day. <br />
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The recipe: <br />
<a href="http://recipes.rodale.com/Recipe/harvest-apple-cake.aspx">http://recipes.rodale.com/Recipe/harvest-apple-cake.aspx</a><br />
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and the book:<br />
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<a href="http://www.amazon.com/Sugar-Solution-Cookbook-Delicious-Preventions/dp/1594865191/ref=sr_1_4?ie=UTF8&qid=1295131309&sr=8-4">http://www.amazon.com/Sugar-Solution-Cookbook-Delicious-Preventions/dp/1594865191/ref=sr_1_4?ie=UTF8&qid=1295131309&sr=8-4</a><br />
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I got an old edition at a yard sale for $2, but got an older version for a friend for under $5 including shipping and this book seriously kicks my ever shrinking booty. I think I've lost nearly 25 + pounds since my diabetic life was officially born. Wheeee!Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-31319010605127013642011-01-06T09:28:00.000-08:002011-01-06T17:36:45.443-08:00Blueberry Jam<div style="color: black;">Today's task is jam. Since we've run out. And I have yet to find a no-sugar added jam that is good in the stores. <i>AND</i> it all costs a mint and I'm sick of paying so darn much for Diabetic Friendly stuff! So I have sort of self-taught and mined the internet for jam making tips and have been making my own for a couple years now. </div><div style="color: black;"><br />
</div><div style="color: black;">It's not as daunting as you think. </div><div style="color: black;"><br />
</div><div style="color: black;">Just take some time to familiarize yourself ahead of time and plan. Check out thrift stores and/or yard sales for jars <i>but</i> buy new rings and lids. Glass can be sterilized and reused over and over and over but the rings and lids should be new at first. Then you can reuse your rings but always be sure to get new lids. The seal is important. Ask your mother, or grandmother or other family member, you'd be surprised at the knowledge and goods they have. </div><div style="color: black;"><br />
</div><div style="color: black;">The must haves:</div><div style="color: black;"><br />
</div><div style="color: black;">The jar grabber thingie.</div><div style="color: black;"><a href="http://2.bp.blogspot.com/_vx1mc81G_wU/TSZs0iYjpcI/AAAAAAAAAlg/qSn8aNEQxYo/s1600/IMG_1017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_vx1mc81G_wU/TSZs0iYjpcI/AAAAAAAAAlg/qSn8aNEQxYo/s320/IMG_1017.JPG" width="320" /></a> </div><div style="color: black;"><br />
</div><div style="color: black;"><br />
</div><div style="color: black;">I know this is totally technical and hard to pronounce. The general name for it is jar lifter, but that would have saved words and a joke so I've chosen the high road of proper vocabulary. Sorry, sometimes you just have to do what's right. Said jar grabber thingie can and should be found in any respectable grocery store with a decent canning section. Bi-Mart has a good one, as does Winco, big stores here in the Pacific NW area. Links to all my equipment will be found below post. </div><div style="color: black;"><br />
</div><div style="color: black;">**I tried canning a couple times using just a pair of regular tongs. Trust me, spend a few bucks and get this. The cheap way is dangerous and more difficult than it needs to be. </div><div style="color: black;"><br />
</div><div style="color: black;">The funnel thingie. </div><div style="color: black;"><a href="http://ecx.images-amazon.com/images/I/31VbB+5O5OL._SL500_AA300_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/31VbB+5O5OL._SL500_AA300_.jpg" /></a> </div><div style="color: black;">Seriously. I tried the aim method and it just screws things up, this thing is cheap and will save you headache and a whole lot of mess and swearing.</div><div style="color: black;"><br />
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</div><div style="color: black;">Get your pectin too.</div><div style="color: black;"><br />
</div><div style="color: black;">I get the low sugar/no sugar variety and have used both Ball and Sur-jel with the same results. I just get whichever one is cheaper. Get the low/now sugar needed ones. You can't just not put sugar in it if you get the regular kind, it won't work. Take a minute to read through it just so you know what it says; every box has directions and they are all some level of ridiculously confusing so it's good to figure out where your "oh s&^%" moment directions are. It says you shouldn't double the recipe but I'm telling you, next time I make jam I'm going to, because getting 2 jars albeit large ones out of a batch is just lame, I wouldn't do that if you are making jelly though, it's too sketchy, I have yet to have jelly turn out right. </div><div style="color: black;"><br />
</div><div style="color: black;">Decide how much and what kind of fruit you are using. You can totally use frozen fruit, I pick a truck load of blueberries from a local farm during the summer, and wash, pick through and freeze them and use what I want through the dreary, life sucking winter months. There's something somehow hopeful at the smell of cooking blueberries in January. Plus it's so flippin cheap: $15 for 2 gallons compared to $95.84 (!!!!!!) if you buy them per pint at $5.99 at the store. 'sigh, I love this type of math. Plus they're good for you, score! </div><div style="color: black;"><br />
</div><div style="color: black;">Set up a water bath:</div><div style="color: black;"><br />
</div><div style="color: black;">I actually use a big pot and I put the lid rings top side up around the bottom of the pot. I didn't have a canning pot until this last summer and it's freakin' huge. It takes like 4 months to warm up and while the cage thing is neat and all, it's just way too much water and time for my need-it-now world. So I went back to my spaghetti pot again unless I'm doing a lot. You just have to make sure that once your jars are in you will have at least 1/4 inch water over them. I recommend to do the displacement test, it's way better to see that you have too much water in the sink than on the stove. </div><div style="color: black;"><a href="http://t3.gstatic.com/images?q=tbn:ANd9GcSy6XnSmzfjbZvTt_9pDQP014cpBSqZS6lhZ9xL16C86V_jW_Nb" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="http://t3.gstatic.com/images?q=tbn:ANd9GcSy6XnSmzfjbZvTt_9pDQP014cpBSqZS6lhZ9xL16C86V_jW_Nb" width="200" /></a> </div><div style="color: black;">Get that on the stove and simmering while you do the next step.</div><div style="color: black;"><br />
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</div><div style="color: black;">The next step:</div><div style="color: black;"><br />
</div><div style="color: black;">Get your rings, lids and jars together. I usually allow at least a couple more than I think I'll need. It will save you, I promise. Stick the jars and rings in the dishwasher and set it to wash with heated dry, sanitize if you have it. This ensures hot jars that won't break with hot stuff being added <i>and</i> sterilizing everything in one easy step. It's also WAY easier and faster...unless your dishwasher takes an hour and a half to do even the most basic wash cycle, at which point you have to start that part fairly early. Put the flat part of the lids into the water bath pot so they sterilize and get hot. Why use a separate pot? Just make sure you have some tongs or something to take them out.</div><div style="color: black;"><br />
</div><div style="color: black;">You <u>can</u> do this in a small space, but clear your counter first and take time to organize yourself. I have a towel I fold up on the side of the stove where my water bath pot sits. I put my water-bathed jars of heaven there after their 10 minutes of hot tubbing...mmm. On the other side, by the pot I cook the jam in, I have a cookie sheet covered with paper towel or something to catch all the drips. Why not take a minute to prep so you don't have scrape sticky fruit guts off the stove, right?</div><div style="color: black;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Blueberry Pomegranate bubbling happily</td></tr>
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</div><div style="color: black;">Then, follow the directions on the pectin container and cook your fruit. Feel free to add spices, herbs, lemon zest, orange zest, whatever to the jam recipe. I'd steer clear of lime zest, it's too bitter imo. My oldest, now 13, suggested one year I put some basil into the blueberry jam, and you know what? It rocked. And yesterday, I tossed just a teaspoon or 2 of balsamic vinegar with the blueberry jam and it totally kicked %$#. I'm all about experimenting. I don't even like the sugar jam varieties anymore, you can't taste the fruit and it's just yucky. </div><div style="color: black;"><br />
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</div><div style="color: black;"><br />
</div><div style="color: black;">Once cooked, ladle your hot jam of the Gods into the prepped and still hot jars you just got from the dishwasher, snag the lid parts from the water bath pot and lid up. I like to put the lid and ring on the jar, tighten a little and then using the jar grabber thingie lift up the jar and tighten with your hotglove clad hand. It's way easier than trying to just pick it up with your hand to tighten it. Tighten it well, but don't reef on it. Then, again using the jar grabber thingie, lower sealed jar into water bath and process. I do 10 minutes, but read your directions for altitude info, it varies. Make sure you get some of that goodness into a glass or ceramic bowl (it will melt plastic!) and let it cool so you can eat some now. </div><div style="color: black;"><br />
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</div><div style="color: black;">Canning is about organization; get your stuff set up and you are good. Scrambling for your stuff as your jam is bubbling and spitting little clots of pain and death at you is never fun. Plus it hurts like hell if you get it on your hand, so don't. </div><div style="color: black;"><br />
</div><div style="color: black;">Below are some links to the stuff I mentioned, and to a website I have visited to find farms in the area. With the changes to our environments and the responsibilities we have to the land and each other as a society, it's good to support local farms, cut down on the fuels we consume to have things shipped halfway across the globe and save some money while doing it. Do it if you can, because there are so many who can't. Plus it's fun and a great way to get the kids out of the house during the summer before mayhem lapses into murder. </div><div style="color: black;"><br />
</div><div style="color: black;"><a href="http://pickyourown.org/">http://pickyourown.org/</a></div><div style="color: black;">This website is a tad clunky but it's a great source of information and detailed directions. Well worth the visit.</div><div style="color: black;"><br />
</div><div style="color: black;"><a href="http://www.amazon.com/Back-to-Basics-Jar-Lifter/dp/B000FKEUUQ/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1294331114&sr=1-24">http://www.amazon.com/Back-to-Basics-Jar-Lifter/dp/B000FKEUUQ/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1294331114&sr=1-24</a></div><div style="color: black;"><br />
</div><div style="color: black;"><a href="http://www.amazon.com/Back-Basics-176-Canning-Funnel/dp/B000FKHLOS">http://www.amazon.com/Back-Basics-176-Canning-Funnel/dp/B000FKHLOS</a></div><div style="color: black;"><br />
</div><div style="color: black;"><a href="http://www.amazon.com/Jarden-Brands-1440071200-Pectin--1-75oz/dp/B000PBN79U/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1294333931&sr=1-3">http://www.amazon.com/Jarden-Brands-1440071200-Pectin--1-75oz/dp/B000PBN79U/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1294333931&sr=1-3</a></div>Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-22756176661175930242011-01-02T08:54:00.000-08:002011-01-02T08:54:33.813-08:00New Year and Indian FoodIt's the New Year. Which means I've totally been imbibing more "stuff" than I should have. And so have you. Admit it, even though we do <i>really</i> well not having that come-and-get-me dessert at the Holiday party, we probably did have some extra wine. Or a lot of extra wine. Because it's the Holidays. And you have to. <br />
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But now it's time to get back on track. Yup. You know it, and I know it. BuuuUuuuut...this is not a bad thing. Because you have to admit, it feels so much better to do things right. <br />
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So in light of healthier New Year cooking, I'm making Indian tonight. The idea of course is to make this heavenly, spicy concoction that will transport me to another world while being at the same time healthy and full of veg. I'll let you know how it goes! Recipes tomorrow though, these are all untried so I want to check them out before I post them. Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-42760683852700659082010-12-24T23:14:00.000-08:002010-12-24T23:15:59.166-08:00The Holiday DiabeticHappy and Merry Yule, Christmas, Hanukka and Kwanzaa to all, and to all a good night! I hope to find you, my many readers in good cheer! I am waiting for the oven to cool from my diabetic friendly pumpkin pie, with sugar free shortbread crust. So I can put in, on timer the ham for the morning brunch to be had with family tomorrow. I will put up recipes for my additions to a diabetic friendly holiday fest, but alas, must wait until a day after today, and after tomorrow most likely, Love with you all at this Holiday time!Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-9817350673897488432010-12-22T15:50:00.000-08:002010-12-22T15:50:19.476-08:00Double (say it) neufchâtelI failed. Yesterday anyway. Well the day before if you want to be specific. The recipe mentioned in my last post didn't work well at all when butter was replaced by (say it) neufchâtel cheese. There, I said it. I blew it. I hate throwing cookies away.<br />
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I personally think it was part recipe(cornstarch), part that it needed <i>some </i>butter. Either way, I tried a different recipe, that called for more flour (of which I replaced one cup flour for rice flour). I think my failure had to do with the higher moisture content in the (say it) neufchâtel cheese and the corn starch, the cookie produced was tough and weirdly chewy and just no bueno. <br />
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I've not had much luck with cookie recipes containing corn starch come to think of it. The recipe listed in the previous post was rated pretty high on Allrecipes.com but the fact that I hadn't tried it yet just shows that I clearly need to try all these ideas of mine before I go broadcasting, so I solemnly swear from now on to try these things first. BuuuUuuut I did try again, as you knew I would. As usual, the link to the actual recipe is at the bottom and all my tweaks are in red. So here goes:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_vx1mc81G_wU/TRKNrDwTMdI/AAAAAAAAAlY/0ZYEKDLkJ4w/s1600/IMG_0972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_vx1mc81G_wU/TRKNrDwTMdI/AAAAAAAAAlY/0ZYEKDLkJ4w/s320/IMG_0972.JPG" width="320" /></a></div><br />
<h1 class="plaincharacterwrap fn" id="itemTitle"> <span class="itemreviewed">Shortbread Cookies II</span> </h1><ul><li class="plaincharacterwrap">2 cups butter, softened <span style="color: #990000;">*I used one stick butter and 4 oz (say it) neufchatel cheese</span></li>
<li class="plaincharacterwrap"> 1 cup white sugar <span style="color: #990000;">*I used a bit over 3/4 cup splenda</span></li>
<li class="plaincharacterwrap"> 2 teaspoons vanilla extract <span style="color: #990000;">*didn't have any (GAH!) so put 2 tsp lemon juice in instead</span></li>
<li class="plaincharacterwrap"> 4 cups all-purpose flour <span style="color: #990000;">*3 cups all purpose flour, one cup rice flour. In the future I'd do more rice flour, less wheat. My grandmother makes shortbread with just rice flour and it's awesome</span></li>
<li class="plaincharacterwrap"><span style="color: #990000;"> *I put in the zest of one orange, you could do lemon too. You could add cocoa powder too, maybe 1/4 cup. </span></li>
</ul><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (180 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well. </span></li>
<li><span class="plaincharacterwrap break"><span style="color: #990000;">I found the cookie dough to be WAY to dry for anything but smooshing into a 9" pie plate. I also reserved some for a pie crust for my diabetic friendly pumpkin custard pie, details tba. </span> </span></li>
<li><span class="plaincharacterwrap break"> Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.<span style="color: #990000;"> Baked shortbread laden pie plate for probably around 45 -50 minutes. Did I mention AWESOME?!</span></span></li>
</ol></div><a class="nutritionanchor" href="" name="nutritionpanel"></a> <h3> Nutritional Information <a class="nutritional-information" href="http://allrecipes.com/Recipe/Shortbread-Cookies-II/Detail.aspx#"> <img alt="open nutritional information" border="0" class="nutritional-information" id="ctl00_CenterColumnPlaceHolder_recipe_imgNutriIcon" src="http://images.media-allrecipes.com/ar/myar/icons/icon-minus.gif" style="border-width: 0px; height: 16px; width: 16px;" title="open nutritional information" /></a></h3><div class="nutritional-information" style="display: none;"> <b>Amount Per Serving</b> Calories: 490 | Total Fat: 31.1g | Cholesterol: 81mg <span class="eshaAttribute">Powered by ESHA Nutrient Database</span></div><div class="title"> Nutritional Information</div><div class="rectitle"> Shortbread Cookies II</div>Servings Per Recipe: 12<br />
<b>Amount Per Serving</b><br />
Calories: 490<br />
<ul><li><b>Total Fat: </b> 31.1g</li>
<li><b>Cholesterol: </b> 81mg</li>
<li><b>Sodium: </b> 219mg</li>
<li><b>Total Carbs: </b> 48.6g <span style="color: #990000;">I cut this into something like 16 pieces (I didn't count before we ate nearly all of it), not including the amount I set aside for pie. So, maybe 4 g carb per cookie if I guess that my reserve would have made 4 more cookies.</span></li>
<li> <b>Dietary Fiber: </b> 1.1g</li>
<li><b>Protein: </b> 4.6g</li>
</ul><a href="http://www.esha.com/" rel="nofollow" target="_new"><img alt="powered by esha RESEARCH" class="eshaLogo" src="http://images.media-allrecipes.com/ar/recipe/esha_logo.png" /></a> <br />
http://allrecipes.com/Recipe/Shortbread-Cookies-II/Detail.aspxAnonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-6543232396939572502010-12-20T07:58:00.000-08:002010-12-20T07:58:55.862-08:00Christmas Cookies and Pies and stars in your eyesI got a question this am from a friend who has a friend who has a friend that is diabetic, about cookies. It was typical, until this year, that I made all sorts of cookies and truffles every Christmas with the intent of giving them all away to my friends and family. And some of them even made it out. But mostly I ate them. So obviously this year, my first officially diabetic Holiday season, making a bunch of cookies and truffles wasn't in the cards and I've had to revamp my gift giving ideas. So you're all getting steak rub. There, I said it.... <br />
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<br />
<a href="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/250528.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/250528.jpg" /></a>Shortbread is great for diabetics, although kind of high in fat. It's low in sugar though, even if all the butter kind of kills it. Although you don't eat this stuff all day, every day, nor should you. But I might. So I am going to tweak things around and try and get it a little lower in the fat arena. <br />
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I'm a fan of...say it...neufchatel cheese. Not only for the fact that it's cool to say....come on, say it with me...neuf-cha-tel. Although I must admit when I just went to check just now that I spelled it right, I find that I have cream cheese, not...say it...neufchatel cheese. Ah well, cream cheese has 9g fat for 2 tbsp (...say it...neufchatel is half I think so 4.5g), compared with a whopping 22g fat for butter. That and butter is like nine dollars a pound and cream (...say it...neufchatel) cheese is like a dollar fifty. 'nuff said<br />
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So here follows the recipe I'm going to use today to make some lovely shortbread cookies. Thanks Linda! Link to original recipe is below this post. I'll put my tweaks in red throughout the recipe, as usual. I should also add that I've not made this particular recipe but I'm a fan of allrecipes.com and this one comes at nearly 5 stars from about 549 reviews. I'm going to use the handy dandy cookie press I hooked up this year at a yard sale but you could do anything, even roll them out and use a cookie cutter if you want, making sure to reduce the cooking time, Just don't roll them thin, that's no bueno. They need to be a little on the thick side, like 1/3 to 1/2 inch thick. I likes me the thick cookie and these just don't cook well if they are thin. I'm going to make 2 batches, one with just....say it....neufchatel cheese, no butter, and one with half and half butter and...say it...neufchatel cheese. As usual, if you cut the sugar and replace with sucralose, use only half the called for amount. <br />
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<h1 class="plaincharacterwrap fn" id="itemTitle" style="text-align: center;"><span class="itemreviewed">Melt - In - Your - Mouth Shortbread</span></h1><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/250528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/250528.jpg" /></a></div><br />
<div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3><ul><li class="plaincharacterwrap"> 1 cup butter, softened <span style="color: red;">*replace half or all the butter with...say it...neufchatel or cream cheese</span></li>
<li class="plaincharacterwrap"> 1/2 cup confectioners' sugar <span style="color: red;">*use 1/4 cup sucralose . Taste the dough, if it's not sweet enough, just add more </span></li>
<li class="plaincharacterwrap"> 1/4 cup cornstarch</li>
<li class="plaincharacterwrap"> 1 1/2 cups all-purpose flour<span style="color: red;">*try rice flour BUT, if using regular flour, use white flour not whole wheat.</span></li>
<li class="plaincharacterwrap"><span style="color: red;"><span style="color: #990000;">zest of a whole lemon, or orange is awesome</span></span></li>
<li class="plaincharacterwrap"><span style="color: red;"><span style="color: #990000;">try adding some unsweetened cocoa powder here, maybe a couple tablespoons </span></span></li>
<li class="plaincharacterwrap"><span style="color: red;"><span style="color: #990000;">No liquids! Trust me. It's bad. And you don't want to eff up your awesome cookies. So no vanilla extract or anything like that.</span></span></li>
</ul></div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> Preheat the oven to 375 degrees F (190 degrees C). <span style="color: #990000;">I'm using a cookie press here, so will decrease the heat to 340 degrees, these do better low and slow.</span></span></li>
<li><span class="plaincharacterwrap break"> Whip butter with an electric mixer until fluffy. <span style="color: #990000;">Beat the hell out of it. The more you beat, the better your cookie texture. Plus it's gratifying to beat the hell out of <i>something</i> this time of year, since you clearly can't beat the hell out of the dude in that giant stupid truck who flipped you off.....aaaahhhh.....ya, so focus, back on track</span>. Stir in the confectioners' sugar<span style="color: #990000;">*splenda</span>, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.<span style="color: #990000;"> Roll out and cut, or use cookie press. PLUS if you roll or use cookie press, you can have more than one cookie, bc you will have made smaller cookies than the recipe calls for. Score!</span></span></li>
<li><span class="plaincharacterwrap break"> Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. <span style="color: #990000;">These things don't brown really at all, you want to pull them when they still have a little give, or they get dry. But if they get dry, you can always dip them in your coffee or tea or whatever.</span> Cool on wire racks. </span></li>
</ol></div><a class="nutritionanchor" href="" name="nutritionpanel"></a> <div class="title"> Nutritional Information<span style="color: #990000;"> **based on original recipe**</span></div><div class="rectitle"> Melt - In - Your - Mouth Shortbread</div>Servings Per Recipe: 24<br />
<b>Amount Per Serving</b><br />
Calories: 111<br />
<ul><li><b>Total Fat: </b> 7.8g</li>
<li><b>Cholesterol: </b> 20mg</li>
<li><b>Sodium: </b> 55mg</li>
<li><b>Total Carbs: </b> 9.7g</li>
<li> <b>Dietary Fiber: </b> 0.2g</li>
<li><b>Protein: </b> 0.9g</li>
</ul><span style="color: #990000;">Nutritional info above is based on the full butter version. Removing the sugar will reduce the carb count some</span><span style="color: #990000;"> but since these are pretty low sugar anyway, it won't make a </span><i style="color: #990000;">huge</i><span style="color: #990000;"> difference</span>. <br />
<br />
<br />
http://allrecipes.com/Recipe/Melt---In---Your---Mouth-Shortbread/Detail.aspx?ms=1&prop25=50385235&prop26=DailyDish&prop27=2010-12-20&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-4862920285648229582010-12-06T14:09:00.000-08:002010-12-06T14:09:48.179-08:00Tiamisu? Why Thank You!I made heaven on a pie plate last night. A fluffy, orangey, lovely cloud of marscapone cheese, ladyfingers and whipping cream. And it was easy. Like <i>easy. </i><br />
<br />
<i></i>No sugar added, except for what was in the ladyfingers, which are surprisingly low carb. At least lower carb than I expected. I got the Trader Joes ones, and you can have 5 cookies for 13 grams carb, if I remember correctly. I also got the marscapone cheese at Trader Joes, they rock, and the cost is WAY better than the local supermart. Like $3 at TJ's and $6 at the local store that starts with an A and ends with 'sons. <br />
<br />
As it happens, tiramisu is my favorite dessert anyway, so it was great that it adapted so well. I'd show you pictures, but our main computer took off for warmer climates and we can't do any picture stuff on the laptop, or it will fly south too. But I'll share the recipe anyway:<br />
<br />
Amy's Awesome Tiramisu<br />
<br />
2 containers marscapone cheese (room temp)<br />
one pint whipping cream<br />
one box ladyfinger cookies<br />
an orange, or lemon or neither if you like. Espresso or coffee is rockin' here too. About a 1/4 cup.<br />
sucralose, or other sweetener to taste<br />
<br />
We were out of sweetener, so I winged it and put in a package of no sugar vanilla pudding mix. Yep, it rocked. I think I'll try banana next time. You could also use neufchatel cheese here, if you like, it's a bit of a stronger taste but would still be good. I'd use one 8 oz package here if I were to do that. Which I think I might for Christmas.<br />
<br />
Whip the marscapone cheese, with the zest of whatever fruit you choose. Oranges are great here, as you can squeeze the juice on the ladyfingers, moistening everything up. In a different bowl, whip the whipping cream, adding sweetener to taste, maybe a little vanilla extract, or almond or lemon or anything would work here, so if you wanted to make a peppermint tiramisu, you could. <br />
<br />
After the whipping cream is all fluffy and lovely, stir it in with the marscapone. I ended up using the mixer again here, I know you are supposed to use a spatula, and slowly mix together, but I'm a lazy cook and did the mixer, and it worked fine, although was maybe not as fluffy as it could have been. <br />
<br />
While the beating and whipping are happening, you can turn a child loose with the cookies, arranging them in the bottom of the pie plate, or square casserole dish. You could make individual ones in ramekins too, mmmmmMMmmmm.<br />
<br />
Once everything is arranged and beaten, pour the orange juice(coffee) over the ladyfingers. I followed here with a sprinkling of unsweetened cocoa. Then spoon on the lovely goodness, sprinkle on some more unsweetened cocoa and put the whole thing in the fridge to chill. Then lick the beaters (you know you want to) and after about an hour or so, cut and serve. It flew off those pretty princess plates we were using, and everyone loved it. Yay!Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-50103548481289860402010-11-29T18:01:00.000-08:002010-11-29T18:01:45.917-08:00Apple Banana Chocolate AwesomenessI love banana bread. <div><br />
</div><div>I love nearly everything about it. And if you add pumpkin to it, I'm gone. It's lovely. After my unsatisfying coffee shoppe (I like spelling it that way) experience this morning, I got inspired and made the following recipe. The company at said coffee shoppe was fabulous, but the coffee shoppe itself not only didn't have a single thing I could eat freely, but the girl also sort of pretentiously suggested I go to Portland to find a coffee shop who did in fact provide for such a picky person as to need low sugar or low carb for my health. But I don't live in Portland, I live in Beaverton, so I ended up with a bran muffin that I paid $1.95 for and of which I was only able to eat half. So, while the company more than made it worth going, I felt the need to make myself a coffee shoppe-related goodie once home. And my son is going on a cave tour/field trip tomorrow and will appreciate the nice banana bread in his lunch. <div><br />
</div><div>I've made the base banana bread recipe many times, and it's by far the best I've found. Easily tweakable, moist and without oil; it's healthy and yummy; and when I replace the sugar with extra bananas and some splenda; perfect for my diabetic self. And it smells awesome. And it is awesome, because there's chocolate. I'd put up a pic, and I took one, but our computer is out so I have no way to upload. So I'll just leave this to your diabetic imagination. Moist, dark banana bread, with a hint of chocolate and cinnamon. mmmmmmmmmMMmmm<div><br />
</div><div>I got the original recipe from the net, but haven't been able to find it again, so if I've re-used your recipe, let me know and I'll give props where props are due, this is the best recipe I've used, by far. I almost always double it and it works fine. And if you feel the need to add some oatmeal perhaps, just add a couple teaspoons of milk extra and some extra baking powder. This current tweak is never before tried, so I'll comment to review it once done, but it sounds and smells awesome and like I said, I've made this base recipe many, many, times, and I've yet to have it truly suck. Some times it's been maybe not as good as it could have been, but that's my fault, not the recipe. </div><div><br />
</div><div>I'll list the base recipe then my tweaks in red: <span class="Apple-style-span" style="color: red;">Remember: I doubled the recipe, so what's listed here are the single batch ingredient lists, with my add-ons and tweaks.</span> </div><div><br />
</div><div>Nana's Banana Bread</div><div><br />
</div><div>The dry squad:</div><div>1 3/4 cup flour <span class="Apple-style-span" style="color: red;">*1 3/4 cups wheat flour, 1 1/2 cups buckwheat flour and 1/4 cup almond flour this time</span></div><div>1/2 tsp baking soda <span class="Apple-style-span" style="color: red;">*1 tsp</span></div><div>1 1/2 tsp baking powder <span class="Apple-style-span" style="color: red;">* 3 tsp for double batch, a little more if using oatmeal</span></div><div>3/4 tsp salt <span class="Apple-style-span" style="color: red;">*I still use 3/4 tsp for a double batch</span></div><div><span class="Apple-style-span" style="color: red;">I added 1/4 cup unsweetened chocolate to the dry squad here</span></div><div><span class="Apple-style-span" style="color: red;"><br />
</span></div><div>The wet stuff:</div><div>3/4 cup sugar <span class="Apple-style-span" style="color: red;">*I doubled the recipe, so used 5 bananas and 1/2 cup splenda here)</span></div><div>1 beaten egg <span class="Apple-style-span" style="color: red;">*2 eggs</span></div><div>1 cup mashed bananas <span class="Apple-style-span" style="color: red;">*I use 2 more bananas here, sorta mushed up with my fingers</span></div><div>1/2 cup milk </div><div><br />
</div><div><span class="Apple-style-span" style="color: red;">The fun stuff:</span></div><div><span class="Apple-style-span" style="color: red;">about a half cup cranberries</span></div><div><span class="Apple-style-span" style="color: red;">a good handful of dark chocolate chips</span></div><div><span class="Apple-style-span" style="color: red;">a cored, peeled and chopped apple</span></div><div><span class="Apple-style-span" style="color: red;"><br />
</span></div><div><span class="Apple-style-span" style="color: red;">Yes I do indeed use 7 bananas altogether. But if your banana experience is anything like mine, I'm tossing these things into the fridge regularly.</span></div><div><br />
</div><div>Put in all 5 mashed bananas (ones you've tossed in the freezer and then thawed work the best) and beat the life out of them. If you've beaten them long enough then they get all lovely and frothy and yummy. Then add in the splenda and the eggs, beating some more. </div><div><br />
</div><div>Then, mix your dry squad together in a bowl, stirring well to get all the baking powder and soda and salt mixed in. Cuz that's just yucky to bite into a giant bite of baking soda. Especially if someone else made it and you can't say it's bad... </div><div><br />
</div><div>You know that look you make, like when your kids make you something and you have to eat it, or break their little hearts in pieces. "Wow, this is great! Thanks, I love it!" meanwhile your taste buds are trying to murder each other.</div><div><br />
</div><div>But I digress. Once you mix the dry squad, alternate it with the milk about a third each at a time, until it's all mixed and happy. You want it all to mingle, but don't kill it. </div><div><br />
</div><div>Then using some big spoons, you can spoon it into prepped cupcake cups, maybe do 12, and still have enough for a second batch AND a loaf. Or, if you have those cute little mini loaf pans, then go for like half an hour, maybe checking at 20 minutes.</div><div><br />
</div><div>350 degrees for about 15 minutes, for muffins or until the middle just barely depresses, but isn't gooey. And for those of you who don't stick your fingers into hot from the oven muffins, just use a tooth pick. If you have sort of moist looking crumbs, that's good. If you have batter, then maybe let that go for a couple minutes or more, just for grins.</div><div><br />
</div><div>If you do a loaf, then go for 45-50 minutes, or until the above mentioned toothpick test is completed and passed. Mini loaf pans take from 20 to 30 min.</div><div><br />
</div><div>Then let it cool off, and eat. I have 2 boys and a hubbs, and this stuff never lasts for long. Makes a great snack, like when you get up predawn to drink a cup of coffee before the hooligans come down to eat and get ready for school. It's healthy so you don't die (ideally) but just decadent enough to satisfy your need for Apple Banana Chocolate Awesomeness. Because it is...Awesome...really....try it...</div><div><br />
</div></div></div>Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-7124147284473319772010-11-22T07:53:00.000-08:002010-11-22T10:44:19.172-08:00Two in one day?!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="http://3.bp.blogspot.com/_vx1mc81G_wU/TOqwFNFE95I/AAAAAAAAAlU/8dLUkJ9zEP8/s320/IMG_0643.jpg" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">we pretend it's chocolate crust</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>This was a request, so I'm putting up my diabetic pumpkin pie recipe. Just in time for Thanksgiving. <br />
<br />
I'm a pumpkin-holic.<br />
<br />
There, I said it. I love pumpkin, anything pumpkin. Pumpkin soup, pie, scones, latte, painting pumpkins, gutting them and roasting their seeds, and the list goes on and on. In fact, as I'm penning these words, I'm eating pumpkin pie for breakfast. Life is good when you <i>have</i> to test out your recipes before the big day.<br />
<br />
Because you have to. <br />
<br />
Really, it's for the good of the family. <br />
<br />
I should point out here, as I'm extolling the wonders of the pumpkin, that the pie I'm eating is in fact butternut squash, not pumpkin. My bad, it still rocks. Probably because I roasted the butternut and everything myself. But I'm in no way opposed to the tried and true can method. People say it's better if you grow, roast, scoop and blend your own, but really, I have 2 kids and an awesome hubbs and not enough time. BuuUut, I did the sunday morning cookoff this last weekend and had the squash so decided to use it. And I have a just-a-month-shy-of 13 year old, so I pressed him into squash scooping. So in reality, while I did gut it and roast it; by pressing my son into sous chef duties, I did very little work at all. So it was very similar to using a can anyway. The point is, do what works, it's all good. As is pressing your children into kitchen duties.<br />
<br />
I've put the recipe below for a single crust pie, although I did the double batch (big can) so I'm guessing a little on the exact measurements. I taste my filling prior to the great pouring to make sure things are good, even though it has raw egg in it. *insert gasp here.* I don't taste much, just enough to make sure, so no freaking out, ok? I'm not really condoning you eat anything with raw egg in it, but we're all grown ups here so just use common sense. You could mix everything <i>but<i></i></i> the egg and then taste, and this is a great idea, I just didn't think of it till just now. I also saw a recipe with just egg whites, so I think I'll try that next time I make this since who doesn't need a little less cholesterol?<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_vx1mc81G_wU/TOquQz9hrCI/AAAAAAAAAlQ/Okg9C4wQF8A/s1600/IMG_0643.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/_vx1mc81G_wU/TOquQz9hrCI/AAAAAAAAAlQ/Okg9C4wQF8A/s320/IMG_0643.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'sigh, I guess I'll just have to eat you too...</td></tr>
</tbody></table><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: x-small; line-height: 15px;"><br />
</span></span></div><br />
<br />
<br />
<br />
<br />
<br />
I am going to start perfecting the lower-butter-so-I-can-have-more recipe, but haven't done so yet, it will morph, young one, do not worry. For now, follow this:<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe/index.html">http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe/index.html</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I tried buckwheat which has next to no carbs, compared to wheat flour, and it's gluten free, but that's just a side benefit for me. I used the same recipe I always use (cholesterol!! run!!) but will probably morph things over time.</div><div><br />
</div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Replaced the flour with buckwheat flour which I found at Winco in the bulk section. I think Bob's Red Mill grinds it too. I like to go local.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><br />
Added some vanilla seeds but next time would probably use the liquid and earlier in the process. You have to work with that a little, get your hands in there. Not a whole lot but some, just knead it a little and use regular flour when rolling out the crust. It needs a little extra moisture *insert vanilla extract here, like 1/2 tsp*, but it doesn't have any gluten so there's no time limit on how long you mess with it but let it rest just after you get all the wet/dry mixed up. I would put some nutmeg or cinnamon and some splenda in with the crust next time, buckwheat has a certain....earthiness....to it and could use some help, plus I just realized I forget completely about putting the *sugar substitute* we use sucralose. All in all it was awesome.<br />
<br />
And there is no more pie. Except for the lonely piece pictured, whose days are numbered.<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><br />
Once you get done mixing the pie crust, let it rest in the fridge, maybe use a zip top bag bc it's crumbly till you work with it. You can squish it around in there too, it's fun. Almost as much fun as getting the cat ripped on catmint so I have some entertainment. <br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><br />
While that's resting, check this link:<br />
<br />
<a href="http://allrecipes.com//Recipe/libbys-famous-pumpkin-pie/Detail.aspx">http://allrecipes.com//Recipe/libbys-famous-pumpkin-pie/Detail.aspx</a> <br />
<br />
I also pasted the recipe below, with my tweaks:<br />
<br />
1 (9 inch) unbaked deep dish pie crust<br />
3/4 cup white sugar (use 2/3 cup splenda instead, or maybe a little less bc you can always add more)<br />
**add about a teaspoon of honey to cut the bitter, or about a half teaspoon of sugar**<br />
1 teaspoon ground cinnamon *extra is fine*<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground ginger <span class="Apple-style-span" style="font-size: x-small;">*I use a smidge less here*</span><br />
1/4 teaspoon ground cloves <span class="Apple-style-span" style="font-size: x-small;">*use a smidge more*</span><br />
<span class="Apple-style-span" style="font-size: x-small;">**I add in about 1/4 or1/4 nutmeg here**</span><br />
2 eggs<br />
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin, <span class="Apple-style-span" style="font-size: x-small;">*or whatever you decide to use, about 2 cups*</span><br />
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk <span class="Apple-style-span" style="font-size: x-small;">*or whatever you have, could use coconut milk, mmmmm**</span><br />
<br />
Preheat oven to 425 degrees F.<br />
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar substitute <span class="Apple-style-span" style="font-size: x-small;">*sucralose*</span>/spice mixture. Gradually stir in evaporated milk. Pour into pie shell.<br />
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)<br />
<br />
<br />
Feel free to ask any questions, I'm always close by.Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0tag:blogger.com,1999:blog-3006015793713815856.post-86143424690260224262010-11-22T06:59:00.000-08:002010-11-22T07:20:50.441-08:00In the beginningThere was food. And the food was good, and I ate the food and said "The food is good".<br />
<br />
Now just for some back story, the D-word has been rampaging its way through my family for some time. So I've always had this thought towards complex carbs, protein, low carb, low sugar, and on and on and on. But I still made things full on sugar, didn't eat enough leafy greens and had portions that were way too big. And pumpkin lattes, and pumpkin scones, and pumpkin anything really. Starbucks made a mint off me for a while there. <br />
<br />
And then there was diabetes, type 2 to be exact. Not all slam bang right in the face, but over time, the D-word crept up and wrapped its cold, non-sugar fingers around my pancreas. I had gestational diabetes with both of my boys, and was even on insulin with my youngest. When that happens, you have like a 80-150% chance of becoming diabetic yourself, later on. And with just about everyone in my fam having it too, my chances crept up to 315%. So in June of the fine year of 2010, about 2 weeks before I broke my ankle (another story, for another time). I got the diagnosis of....the D-word. Wheee!<br />
<br />
Now this wasn't a surprise considering my fam and self history, but there was still a fair amount of pumpkin grief. And chocolate grief, and pasta grief, bread grief, potatoe grief, and just flat foodie grief. And while I'll never again enjoy the All-American Chocolate Cake from Costco, I've found lots of things, in my fledgling little D-word having life that are pretty darn good. And as time goes on, I'm finding more and more things to gratify the foodie in me and have decided to share.<br />
<br />
The following posts will contain the recipes, tweaks, and info I find on the journey to health and well-eating. I am not and will never be a health professional. I am merely a fellow D-wordite on the path to yum. Always ask your health care professional health related questions. I'll be sharing tips, travails and perhaps funny things, as there is a dearth of them on the web. I hope you enjoy, and read and comment and give your own tweaks and tips and funny things. Nice to meet you!!Anonymoushttp://www.blogger.com/profile/12598635107821924525noreply@blogger.com0