Chocolate Chip Pumpkin Bars (Diabetic friendly)

For those of you who don’t know me, I am a bit pudgy.  It has been a problem for me for most of my life, and I have fought with my weight even more since I had my two children.  I had so many friends having success on Weight Watchers that I decided to try it also. I was doing well, and had lost a few pounds, and then October happened.  October was rough.

Well, I am back on Weight watchers, as of December 01.  Bluebell is doing Weight Watchers also, and that will be so helpful to me. However, another thing I love to do besides Blogging, and playing World of Warcraft (yes I AM that girl), is baking.  Baking is not always what you should be doing when you are counting your points, so I am always on the lookout for amazing low sugar, low fat foods.  I recently posted my recipe for Diabetic Chocolate Swirl Cheesecake, which was a big hit.  So last night I was looking for something to bake and found a low sugar pumpkin bar recipe.  I found this recipe on a Group Recipe website.  It was easy to make, and the bars were really delicious.  They ended up being 4 WW points which is about 200 calories each.  If I substitute unsweetened applesauce for the oil, it will take them down to 3 points! I will do that next time.

Diabetic Chocolate Chip Pumpkin Bars

YUM!

1 Cup flour

1 Cup White whole wheat flour

3/4 cup sugar

2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 15 oz can pumpkin

4 eggs slightly beaten

1/2 cup canola oil (You may substitute 1/2 cup unsweetened applesauce)

1/4 cup 1% milk

1/2 cup mini chocolate chips

Preheat oven to 350 F.  Lightly coat 13 x 9 x 1 baking pan with cooking spray.  In large bowl combine both flours, sugar, baking powder, cinnamon, baking soda and salt.  In a medium bowl combine the pumpkin, eggs, oil and milk.  Add the flour mixture and  1/3 cup of the chocolate chips to the pumpkin mixture and mix until just combined.  Spread it evenly in the prepared pan.  Sprinkle the remaining chocolate chips over the top. Bake at 350 for 23 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.  Cut into 18 bars.

Ingredients

Mix the dry ingredients into a bowl:

Mix Pumpkin, eggs, oil and milk:

Combine pumpkin mixture, dry ingredients and 1/3 cup of the chocolate chips:

Spread into prepared pan:

Bake, put on a plate and enjoy!!

YUM!

 

Ultimate Fudgy Brownies

Yesterday I posted a recipe for a delicious low sugar cheesecake I just love. Today is a recipe that is NOT low sugar or healthy in the least.  But life is about moderation, and sometimes you just need to have the sugar laden chocolatey fudginess of an amazing brownie.  This is that day!!

I have a sweet tooth.  I LOVE chocolate!  And chocolate brownies are SOUL food for me! Seriously, I am not joking.  If I have had a bad day or dealing with PMPS (Perimenopausal syndrome-my own word…lol),  a fudgy delicious brownie can transform me from a maniacal person to a calm, happy smiling person.  Nuff said.  With that in mind, I have always searched for the fudgiest, yummiest brownie recipe, and I think I have found it!!!!

KING ARTHUR FLOUR FUDGE BROWNIES
•    1 cup (2 sticks) unsalted butter, softened
•    2 cups light brown sugar
•    3/4 cup Dutch process cocoa
•    1 teaspoon salt
•    1 teaspoon baking powder
•    1 teaspoon espresso powder, optional but recommended ( I did not use)
•    1 tablespoon vanilla extract
•    4 large eggs
•    1 1/2 cups King Arthur White Whole Wheat Flour
•    2 cups semisweet or bittersweet chocolate chips
Directions
1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
6) Spoon the batter into a lightly greased 9″ x 13″ pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.  ( I will reduce time to 25 minutes the next time I make these)

Amazing!!
Melt the butter in the microwave until melted

Mix with sugar in a pan over low heat until it is hot but not bubbling.

Mix eggs, cocoa, salt, baking powder, espresso powder, and vanilla in a bowl.

Add the hot butter/sugar mixture and stir until smooth. Then add the flour.

And chocolate chips.

Put the batter in a greased 9×13 pan.

 

Bake for 30 minutes.  (I will reduce time to 25 the next time I bake them.)

Amazing!!
I could not take a photo that showed the amazing fudginess of these brownies, so I used a photo from an amazing baking website called Barbara Bakes.  You really need to check out her site.  She has recipes I can’t wait to try!

 

 

 

Chocolate swirl cheesecake (Diabetic friendly)

I am always on the search for yummy desserts that are lower in fat, sugar and calories.  I have tried many, but have not posted them because I have thrown them away.  There is no sense in wasting my time posting something I think is not good.  However, I just happened to find this yummy Diabetic chocolate swirl cheesecake recipe as I was googling stuff, and it looked pretty good, so I gave it a whirl! I found this recipe at The Diabetic Gourmet Magazine website.

It received RAVE reviews from my BFF The Newyorican, as well as The Genius (who is a picky 13 year old).  Bluebell and I enjoyed it also, although I must admit I put some sugar free chocolate sauce on mine…..

 Chocolate Swirl Cheesecake
Yield: 16 servings
Ingredients
Crust Ingredients:
•    1-1/4 cups vanilla wafer crumbs
•    4 tablespoons stick butter or margarine, melted
•    2 tablespoons Equal ® Spoonful or Granulated* (I used Splenda baking mix)
Cheesecake Ingredients:
•    3 packages (8 ounces each) reduced-fat cream cheese, softened
•    3/4 cup Equal ® Spoonful or Granulated** (I used Splenda Baking Mix)
•    2 eggs
•    2 egg whites
•    2 tablespoons cornstarch
•    1 cup reduced fat sour cream
•    1 teaspoon vanilla
•    1 ounce unsweetened chocolate, melted, slightly cooled
•    1 tablespoon fat-free milk
•    Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
1.    For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal®. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2.    For Cheesecake, beat cream cheese and 3/4 cup Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
3.    Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
4.    Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into
wedges.
 
Easy to make, delicious and low sugar! Can’t beat that!!!
 
Nutritional Information (Per Serving)
Calories:  164
Protein:  7 g
Sodium: 235 mg
Cholesterol: 57 mg
Fat: 11 g    Carbohydrates: 8 g
Exchanges: 1 milk, 2 fat
Ingredients for Diabetic swirl cheesecake
Low Fat Nilla wafer crust.
Cheesecake mix in the bowl.
After combining chocolate and regular batter, swirl with a butter knife.
After baking.
yum!  (Bluebell will Spackle the wall and put in new back splash)
The NewYorRican approves!!!
Easy to make, delicious and low sugar! Can’t beat that!!!