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!

Thursday, June 30, 2011


1 box (12.35 oz) Reduced Sugar Chocolate Fudge Brownie Mix*
1/3 cup vegetable oil
3 tbsp water
1 large egg
3/4 tsp almond extract
1 cup crunchy peanut butter
1/2 cup chopped peanuts
1 jar (11 3/4 oz) Sugar-Free Hot Fudge Topping

Preheat oven to 350 degrees. Spray an 8-inch round cake pan with nonstick cooking spray. Set aside.

Prepare brownie mix as directed on the box using the oil, water, and egg listed above. Stir in almond extract and peanut butter until well blended. Pour batter into the prepared pan and spread evenly. Bake 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan. Place cake on a serving platter. Just before serving, stir the Hot Fudge Topping until smooth. Spread over the cake top and sides. Using a frosting spatula, make swirl designs on the top for a pretty presentation.

Note: If you have them available, a few fresh berries or mint leaves in the center of the cake makes a very pretty presentation. A few chopped peanuts scattered over the top is another option.

*If your diabetes is severe, you should use a sugar-free brownie mix.