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! And feel free to take a recipe and adjust it to suit your needs.

Tuesday, September 25, 2012


1 box (16-oz) sugar-free Devil's Food Cake Mix
1 cup sugar-free chocolate chips
1 medium-size very ripe banana
1 tub (16-oz) sugar-free Fudge Frosting
additional chocolate chips for garnish, if desired

Preheat oven to 350 degrees (or whatever the directions for your cake mix says).
Line 24 muffin tins with cupcake liners; set aside.

In a medium mixing bowl or large mixer bowl, prepare the cake mix as directed on package.  It is important to use canola oil when the recipe calls for oil.  Mash the banana and add to the mixture, mixing until banana is no longer visible in the mix and batter is smooth.  Stir in the chocolate chips.

Pour batter into the prepared muffin tins filling each about 2/3s full.  Bake according to the cake mix package directions.

Remove cupcakes from the muffin tins and place on a wire rack to cool completely.

When the cakes are completely cool, frost with the fudge frosting.  Sprinkle a few chocolate chips over the top as a garnish, if desired.

Yield: 2 dozen cupcakes.

NOTE: This is another of my recipes born out of a desperation for a good chocolate cupcake the other day.  I think you will enjoy them.