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.

Sunday, December 30, 2012


Note: For this recipe you will need to make the filling in advance so it can chill.

2 oz dark chocolate, chopped
1 tbsp creamy peanut butter
1 egg, lightly beaten
1/4 cup Splenda granulated
2 tbsp water
2 tbsp canola oil
1/4 tsp baking powder
1/4 tsp vanilla extract
1/2 cup whole-wheat pastry flour
3 tbsp cocoa powder
Small amount of powdered sugar for dusting, if desired
Fresh berries for topping, if desired

In a small microwave-safe bowl, combine the dark chocolate and peanut butter.  Microwave on medium-low for 1 1/2 to 2 minutes until melted and smooth; stir once during this time.  Cover and refrigerate about a half hour until of the consistency of thick frosting.  Stir every ten minutes during this time.  Mixture will set up quickly so check often!

Using two spoons, drop the thickened mixture into 6 mounds of approximately 2 teaspoonsful each onto a wax paper lined baking sheet.  Return to the refrigerator until ready to use.

Preheat oven to 350 degrees.
Grease 6 muffin cups and set aside.

Whisk together in a medium bowl, egg, Splenda, water, oil, baking powder, and vanilla extract. Add the flour and cocoa powder; stir together until smooth.

Spoon 1 tablespoon of the batter into each muffin cup; set one of the chilled mounds in the center of each cup.  Spoon the remaining batter evenly over the peanut butter mounds.

Bake at 350 degrees for 12 to 15 minutes or until the tops spring back when lightly touched.  Remove from oven and cool in the pan atop a wire rack for 5 minutes.

Run a thin knife or spatula around the edges of the cakes to loosen then invert onto serving plates.

NOTE: This is a recipe I got from a diabetic magazine after my diabetes diagnosis..