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.

Monday, February 16, 2015


1/2 cup all-purpose flour
1 cup white whole-wheat flour
1 cup Splenda granulated
1/4 cup sugar*
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 cup buttermilk**
1 tbsp sugar-free applesauce
2/3 cup coconut oil
1 tsp vanilla extract
2 eggs

Preheat oven to 350 degrees.
Grease and lightly flour the bottoms only of two 8-inch round cake pans; set aside.

In a large mixer bowl, blend all ingredients at low speed until moistened then beat at medium speed for 3 minutes. Pour batter evenly into the two prepared pans.

Bake at 350 degrees for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on wire rack for 5 minutes. Remove from pans and allow to cool completely on the wire rack.

Frost with your favorite sugar-free frosting or dust with "sugar-free" powdered sugar (directions below).

To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

*If your diabetes is bad and you can't have any sugar, substitute Splenda.
**If you don't have buttermilk on hand, place 1 tablespoon of vinegar in a measuring cup and add enough milk to make 1 cup; stir and use as you would the buttermilk.

Note: File Photo

I made this today as a sheet cake in a 9 X 13-inch pan and frosted it with sugar-free chocolate frosting. It was very good and would make a good celebration, ie birthday, cake with a scoop of vanilla sugar-free ice cream.