I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you!

Saturday, May 14, 2011


As we all sweet treats, diabetics should not over-indulge!
Note: This recipe has heart-healthy walnuts. Best not to substitute but pecans may be substituted although they lack some of the health benefits of walnuts

1 cup + 2 tbsp butter, softened
1 cup Splenda granular
1/2 cup granulated sugar
4 large eggs
2 tsp vanilla extract
1 1/3 cups unsweetened cocoa powder
1/3 cup whole-wheat flour
2/3 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts
1 cup "sugar-free" powdered sugar*
2 tbsp low-fat milk

Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with foil; spray the foil with nonstick cooking spray.

Cream 1 cup of the butter and the Splenda and granulated sugar in a large mixing bowl using electric mixer on medium speed. Cream until fluffy. Beat in the eggs, one at a time, then beat in vanilla extract until all is well combined.

In a separate bowl, sift together 1 cup of the cocoa powder, flour, baking powder, and salt. Add the dry mixture to the egg mixture and beat until smooth. Stir in the walnuts.

Spread the batter into the prepared pan and place in the preheated oven. Bake at 350 degrees, on middle oven rack for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Do not overbake. Remove the pan to a wire rack to cool slightly.

To make the frosting, beat the "sugar-free" powdered sugar, milk, remaining butter and cocoa powder together with electric mixer until smooth. Spread over the brownies and cut into squares once the frosting is set.

Yield: 32 brownies

*To make "sugar-free" powdered sugar: using a ratio of 3/4 cup Splenda granular to 2 tbsp cornstarch, place in a blender container and blend until mixture is a fine powder. Use as you would powdered or confectioners' sugar. May be kept in an airtight container or ziplock bag.