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Diabetic Blondies Recipe

Low Carb Browned Butter Chocolate Chip Blondies | All Day I Dream About Food

Low Carb Browned Butter Chocolate Chip Blondies | All Day I Dream About Food

The sweetest, most tender low carb blondies youve ever had, with the deliciously rich flavor of browned butter and plenty ofchocolate chips.And check out my review and giveaway of Sukrin USA low carb, gluten-free products! If youve never tried browned butter, you need to run to your kitchen right now, plop a stick of butter in a pan and turn the heat to medium. Dont walk away, dont go anywhere, it doesnt take very long and if you arent paying attention, you run the risk of burning the butter. Four or five minutes later, you have this amber-coloured liquid with funny little browned milk solids in the bottom. It may not look like much but the taste is out of this world and goes with just about everything you could think of. Fish, chicken, steak, vegetablesand, of course, desserts. Oh my heavens does it take dessert to the next level. Well, it takes everything to the next level, really. I dont know how I lived life without browned butter. Certainly it could not have been a happy or satisfying life. Add it into any sweet recipe and you get a deep, nutty, almost caramel-like flavour. Cookies, blondies, cake, they can all get a boost from browned butter. These low carb blondies were more tender and rich than I think theyd be with regular butter. To enhance that flavour even further, I used half Sukrin Gold , a low carb brown sugar replacement. As you know, I favour Swerve as my sweetener of choice, but Sukrin USA asked if I would test out their products and also host a small giveaway for my readers. Since so many of you ask about different sweeteners, I feel strongly that I need to test them out myself. Sukrin Gold is mostly erythritol, with sometagatose, glycerol, malt extract (gluten-free) and sterol glycosides to give it the colour and flavour of brown sugar. I thought it Continue reading >>

Salted Caramel Blondies

Salted Caramel Blondies

1/2 cup refrigerated or frozen egg product, thawed 1/2 ounce ridged potato chips** (about 1/4 cup), coarsely crushed Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with cooking spray. In a medium saucepan combine brown sugar, butter, and oil; heat and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla. In a medium bowl combine the flours, baking powder, the 1/2 teaspoon salt, and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans. Spread pecan mixture into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50 percent power (medium) 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle melted caramel mixture over cooled blondies; quickly sprinkle with the sea salt. Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars. Continue reading >>

Flourless Chocolate Chip Blondie Brownies

Flourless Chocolate Chip Blondie Brownies

Flourless Chocolate Chip Blondie Brownies Once in a while I get a real craving for something warm and baked. This is my solution. These brownies are delicious, chewy, unbelievably satisfying and eliminate cravings! These are my go-to when Im craving something that feels bad. To me these are the ultimate treat! I absolutely love the flavor and the texture. I highly suggest making these brownies for you and/or your family. Your children will never know that these are made with chickpeas. This recipe is gluten free, grain free, high in fiber, clean, natural, higher in protein and down-right-delicious. Flourless Chocolate Chip Blondie Brownies Prep time: 3 Minutes Cook time: 30 Minutes Total time: 33 Minutes 1 Cup Natural Smooth Peanut Butter (if you have a nut allergy you can always try to make these with a seed butter) 1/3 Cup Honey (Agave or Maple Syrup to make these sugar free you can try Stevia) 1/2 Cup Chocolate Chips (You can use 1/4 Cup Chocolate and 1/4 Cup White like I did) Spray your 88 glass baking dish with a healthy, non stick oil. Place all ingredients excluding the chocolate chips in your food processor and blend until smooth (stopping to scrape down the sides). Using a spatula hand mix-in your chocolate chips. Pour mixture evenly into your glass baking dish (use your spatula to smooth out the batter). Place in the oven and bake for 27 30 minutes (until your fork comes out clean). Remove from oven and let set for 10 minutes. These are all-natural so I highly suggest storing them in a sealed tight container in your refrigerator. DAMY Members 3 Brownies is a perfect treat. Continue reading >>

Chocolate Chip Peanut Butter Bars

Chocolate Chip Peanut Butter Bars

Ooey gooey chocolate chip peanut butter bars And they taste like the lovechild of a chocolate chip cookie and a Reeses peanut butter cup! If Nestl and Hersheys were to collaborate on a dessert, Im pretty sure theyd come up with something along the lines of these gooeylicious chocolate chip peanut butterbars.Every bite is like a chocolate peanut butter fantasy. Needing a dessert for a party lastweek, I first thought of my Chocolate Chip Zucchini Bars . But at the last second, I decided it would be much more excitingto try something neweven if that meant losing the green, which had been my reason for selecting the zucchini bars in the first place. So I went with these ooey gooey chocolate chip peanut butter bars: They can be vegan / gluten-free / dairy-free / sugar-free / egg-free / grain-free / soy-free / keto / paleo /and oil-free. The chocolate chip peanut butterbars were a huge hit. With chocolate and peanut butter, is that any surprise? And thankfully, no one even noticed the lack of green. Im not fond of being pinched. Edit: If you want a bigger batch, be sure to try the popular Ryan Reynolds Blondie Bars ! 1/4 cup applesauce, or yogurt such as coconutmilk yogurt 1 cup peanut butter OR allergy-friendly alternative - nut-free recipe here 1/4 cup plus 2 tbsp flour you can use spelt, white, sorghum, oat, almond, even or buckwheat (50g) 2/3 cup granulated sugar of choice or xylitol up to 2 tbsp milk of choice, only if needed Preheat oven to 350 F. Grease an 8-inch baking pan and set aside. In a mixing bowl, gently heat your nut butter if it is not already stir-able, then stir in the applesauce and vanilla extract, and set aside. In a separate mixing bowl, stir together the baking soda, salt, flour, sugar, and chocolate chips. Pour the dry ingredients into the wet and k Continue reading >>

Chocolate Chip Blondies

Chocolate Chip Blondies

Cookies, Pies, and Easy Cake Recipes: 27 of Our Best Diabetic-Friendly Desserts Indulge in diabetic-friendly cookies, pies & cakes from this FREE ebook. From crispy, crunchy cookies, to luscious pies, and decadent cakes, youll find all the treats and goodies you need to satisfy your sweet cravings! Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy Home > Bar Cookies > Chocolate Chip Blondies You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register Not a chocoholic? No problem! Our version of lightened up Chocolate Chip Blondies will have all the vanilla fans asking for more. Whole wheat flour, brown sugar and honey round out the flavors of this guilt-free goody that's as easy to make as it is to eat! Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. In a small bowl, combine the flours, brown sugar, baking powder, and salt. In another bowl, whisk the egg, oil, honey, and vanilla. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick). Spread into prepared pan. Bake 20 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Continue reading >>

White Chip Cranberry Blondies Recipe

White Chip Cranberry Blondies Recipe

White Chip Cranberry Blondies Recipe photo by Taste of Home Read Reviews Be the first to add a review We tailor made these delicious blondies to satisfy any health-conscious cook. Applesauce moistens the batter, while dried cranberries, white chips and heart-healthy pecans flavor each bite. Taste of Home Test Kitchen, Milwaukee, Wisconsin In a large bowl, beat the eggs, oil, applesauce and vanilla. Combine the flour, brown sugar, baking powder and salt; stir into egg mixture until blended. Stir in 1/2 cup cranberries (batter will be thick). Spread into a 13x9-in. baking pan coated with cooking spray. Top with chips, pecans and remaining cranberries; gently press toppings down. Bake at 350 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 20 bars. Originally published as White Chip Cranberry Blondies in Light & TastyAugust/September 2007, p51 1 each: 154 calories, 7g fat (1g saturated fat), 22mg cholesterol, 92mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat. In a large bowl, beat the eggs, oil, applesauce and vanilla. Combine the flour, brown sugar, baking powder and salt; stir into egg mixture until blended. Stir in 1/2 cup cranberries (batter will be thick). Spread into a 13x9-in. baking pan coated with cooking spray. Top with chips, pecans and remaining cranberries; gently press toppings down. Bake at 350 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 20 bars. Originally published as White Chip Cranberry Blondies in Light & TastyAugust/September 2007, p51 Select the Newsletters that interest you to subscribe Receive new recipes and fan favorites for daily inspiration! Continue reading >>

Paula Deen's Top Recipes, Made Diabetes-friendly

Paula Deen's Top Recipes, Made Diabetes-friendly

1 / 9 Back in January, celebrity chef Paula Deen went public with her type 2 diabetes diagnosis around the same time an endorsement deal was announced between Deen and the company that makes the diabetes drug Victoza. Since then, the public has been in an uproar over her full-fat, high-sugar recipes and how they may have contributed to her developing the condition, and it's easy to see why. "If you were to regularly eat the foods that Paula Deen traditionally cooks on her show, it certainly would increase the risk for developing type 2 diabetes," says Megan Fendt, nutritionist and certified diabetes educator at the Friedman Diabetes Institute at Beth Israel Medical Center in New York City. "These types of foods are high in calories, and any calories over and above what our bodies need are stored as fat. And there is a strong link between carrying excess weight and developing diabetes." When she made her announcement on the Today Show, Deen told co-host Al Roker, "I share with you all these yummy, fattening recipes, but I tell people, 'in moderation.' However, it's hard to figure out what constitutes a moderate portion of some of her more famous creations — like battered, deep-fried butter balls and a bacon-and-egg burger served on a glazed donut. The good news is you can enjoy Southern-style cooking with a fraction of the fat, sugar, and calories found in Deen's cooking. Here's our healthier, diabetes-friendly take on Paula's classic cuisine. Continue reading >>

Diabetic Brownies & Bars

Diabetic Brownies & Bars

With some dessert recipes packing outrageous calories and carbs per serving, a satisfying treat might seem impossible to enjoy. Not so! Get ready to indulge your sweet tooth with the best of our brownies and bars that are lower in calories and carbs, easy to make, and so good to eat, you'll never know you're enjoying a diabetic recipe. With some dessert recipes packing outrageous calories and carbs per serving, a satisfying treat might seem impossible to enjoy. Not so! Get ready to indulge your sweet tooth with the best of our brownies and bars that are lower in calories and carbs, easy to make, and so good to eat, you'll never know you're enjoying a diabetic recipe. With some dessert recipes packing outrageous calories and carbs per serving, a satisfying treat might seem impossible to enjoy. Not so! Get ready to indulge your sweet tooth with the best of our brownies and bars that are lower in calories and carbs, easy to make, and so good to eat, you'll never know you're enjoying a diabetic recipe. With some dessert recipes packing outrageous calories and carbs per serving, a satisfying treat might seem impossible to enjoy. Not so! Get ready to indulge your sweet tooth with the best of our brownies and bars that are lower in calories and carbs, easy to make, and so good to eat, you'll never know you're enjoying a diabetic recipe. Continue reading >>

Apple Brownies

Apple Brownies

Its no secret that I love apple desserts. Pies, crisps, tarts, strudels. I do not discriminate. For a quick fix, these Apple Brownies AKA Apple Blondies cannot be rivaled. Chock full of fruit and spiced with cinnamon, they are irresistible. This weeks Sunday Supper theme is apples, and this old favorite recipe for Cinnamon Apple Brownies came to mind. I needed a snack to bring to my knitting group this past Friday. Apple pie wasnt going to cut it. I needed something portable. Finger food to be exact. I remembered this old recipe for apple brownies,which are actually more like apple blondies since theres no chocolate involved. It took some hunting through my scads of brownie recipes until I finally located the sheet of paper Id printed off in 2003. If you havent made blondies before, check out this fabulous roundup of over 100 Blondie Recipes . These apple brownies come together quick as a wink.The most time consuming step is peeling and chopping two apples. Use two different baking apples to give your bar a lovely depth of flavor. The rest is just dumping and mixing. Within an hour, your house will be filled with the incrediblearoma of baking apples and cinnamon. The results are a moist bar cookie with chunks of apple and underlying caramel flavor from the brown sugar. Scroll down to see all the magnificent options for your autumn apple harvest.Im certain youll find something you must make. Tag @thatskinnychickcanbake on Instagram and hashtag it #thatskinnychickcanbake Please be sure you join us on Twitter throughout the day during #SundaySupper. Well be meeting up at 7:00 pm(Eastern)for our weekly #SundaySupper live chat where well talk about our favorite apple recipes! All you have to do is follow the#SundaySupper hashtag, or you can follow us through TweetChat! Wed Continue reading >>

Gooey Chocolate Chip-pea Blondies (gf, V)

Gooey Chocolate Chip-pea Blondies (gf, V)

Home Gooey Chocolate Chip-Pea Blondies (GF, V) Gooey Chocolate Chip-Pea Blondies (GF, V) WP_Post Object( [ID] => 7217 [post_author] => 2 [post_date] => 2016-01-04 13:26:18 [post_date_gmt] => 2016-01-04 19:26:18 [post_content] => [post_title] => Gooey Chocolate Chip-Pea Blondies (GF, V) [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => gooey-chocolate-chip-pea-blondies [to_ping] => [pinged] => [post_modified] => 2016-02-12 17:47:22 [post_modified_gmt] => 2016-02-12 23:47:22 [post_content_filtered] => [post_parent] => 0 [guid] => [menu_order] => 0 [post_type] => recipe [post_mime_type] => [comment_count] => 12 [filter] => raw) A little less than a year ago, I posted a recipe for my Holy Fudge Black Bean Brownies . I couldn't possibly have anticipated the response that I got about themcomplete strangers of varying ages and genders have made a point to tell me how much they love these brownies, how they couldn't fathom that they're healthy andbean-based. And I've taken every single compliment to heart. Y'all cannot imagine how it makes me heart sing to know that I've simultaneously added joy and nutrition to your life. So don't be shy if you see me at the supermarket. I wanna know you! For quite some time, I've considered a chickpea-based version of my Holy Fudge Black Bean Brownies, but I was hesitated to try and compete. Until one week ago, when I wanted to create something special for my grandmother-in-law, who turned an age between 99 and 101. I knew that if I could pull them off, they'd be the perfect celebratory treat. I waited, biting my nails to the quick, pacing in front of the oven like an expectant father. As they cooled, I was a 10 year old backseat driver. "Are we there yet?!" Finally, Continue reading >>

The Best Basic Blondie Recipe

The Best Basic Blondie Recipe

Behold! I beseech you to find a better basic blondie recipe. This buttery batter bears flavor that will have your buds begging for more. As I bit into the warm brownie, those beside me will bear witness that I knew my pursuit for a better blondie had been brought to an end. Whip up these bad boys in minutes they are a breeze. Treat your boys and girls when they behave to a pan full of unbeatable bites. Another benefit you likely have all of these basic ingredients biding time in your pantry just waiting to be baked into a blond brownie. What a boon! Preheat oven to 350 degrees. Line an 8 inch square baking pan with heavy duty aluminum foil, making sure the foil is tucked into all corners and that there is at least 1 inch overhang around the top of the pan on all sides. Combine flour, baking powder and salt in a small bowl. Melt the butter in a medium saucepan over low heat. Remove it from the heat. With a wooden spoon, stir in the brown sugar until it is dissolved. Quickly whisk in the egg and vanilla. Stir in the flour mixture until just incorporated. Stir in the walnuts. Pour batter into the prepared baking pan. Bake until they are just set in the center, about 25-30 minutes. Let them cool completely on a wire rack. Grasping the overhanging foil, remove the blondies and place on a cutting board. Cut into 16 squares. They will keep at room temperature in an airtight container for up to 3 days. give me a glass of baileys and cream to go with that tasty looking treat and then call me a cloud to lay on.. Nice illiteration. Now, try it with T. Max claims its the easiest-bed you could get a whole post! Hi! I tried your recipe today. Came out great, but definitely more cakey Did you mean Baking Soda instead of Baking Powder? THESE ARE AWESOME! My father-in-law requested blo Continue reading >>

Flourless Chocolate Chip Chickpea Blondies {vegan, Gluten-free & Healthy}

Flourless Chocolate Chip Chickpea Blondies {vegan, Gluten-free & Healthy}

So I wanted to make these so badly, but had lent out my food processor to a friend and wasnt about to take public transit into town to buy a new one, so I came up with the idea of putting the chickpeas through a garlic press instead and even though this took a lot longer it worked perfectly! So for those of you who were wondering if you need a food processor, you dont if you have a garlic press handy and if you put in the time to mix all the ingredients until they are creamy in consistency. Ive made three batches of these using the garlic press method, and the third time I mixed in about 1/4 of a cup of pumpkin puree and 1 tablespoon of pumpkin pie spice and made some absolutely delicious pumpkin chickpea chocolate chip squares! Help please! I made these tonight with a couple substitutions for my aunts allergies macadamia nut butter instead of any other kind because she cant have ANY of them, and she cant have honey or maple syrup (and we were out of agave) so I did a bit of coconut oil and some stevia. Sweetness was fine but its quite salty and it never stopped being doughy with only a thin top and bottom layer seeming to get any thicker or more baked at all. I suspect its the honey substitute attempt but has anyone else had these issues? Just made these tonight and they are pretty darn great! You *can* taste a subtle garbanzo bean flavor but the peanut butter masks it, Id be willing to bet that someone who didnt know it was made with chickpeas wouldnt be able to identify the flavor. Weve been grain-free for over a year now and this is definitely one of the better pretending to be made from grain desserts out there. Kids approved and believe me, theyve said yuck! to plenty of cookies, bars, brownies, muffins all sorts of grain-free baking recipes weve tried that have Continue reading >>

Sugar Free Coconut Blondies

Sugar Free Coconut Blondies

An indulgent and deliciously moist dessert: These Sugar Free Coconut Blondies are low carb, gluten and grain free. Happy days! First of all, because you can make these Sugar Free Coconut Blondies with it, which are my new secret weapon. When this household fancies a sweet treat, thats what I whip up. Five minutes prep, 20 minutes oven, bingo. Sweet heavens, let me be perfectly honest here and not modest at all they are divine. But there is more. Sugar Free Coconut Blondies are not only delicious, they are also seriously nutritious (oh my, that even rhymes!). It is one of the healthiest flours on the market. Grain flours contain gluten which is difficult to digest for some people. Because coconut flour is not a grain-based flour, it isnon-inflammatory and low in carbs. I have explained in my Low Carb Pizza Bites post why I am no fan of wheat. If I buy or make bread for the rest of the family, its either speltor a really dark variety such as rye. It aids the metabolism.Coconut flour contains high levels of healthy saturated fats. These improve the metabolism and are used for energy as opposed to being stored in fat tissue. It is high in fibre. The 61% dietary fibre that coconut contains makes it very satiating. As fibre isnt absorbed by the body, a portion of the calories and carbohydrates found in coconut flour arent used. It helps with maintaining a stable blood sugar level.Coconut flour is low in carbs and has a low GI, which means it doesnt send your blood sugar sky-high. A little goes a long way. Coconut flour looks pricey at first glance, but you only need a small amount as it is super absorbent.For example, in this Low Carb Waffles recipe I only used 4 tablespoons. Do you need more reasons for making Sugar Free Coconut Blondies? Well, theres the brilliant name as Continue reading >>

Caramel-cashew Blondies

Caramel-cashew Blondies

1/2 cup lightly salted dry roasted cashews, chopped 2 tablespoons sugar-free caramel-flavored ice cream topping Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, allowing foil to extend over edges of pan. Coat the foil with cooking spray; set aside. In a medium saucepan heat brown sugar and butter over medium heat until butter melts and mixture is smooth, stirring constantly. Remove from heat. Cool slightly. Stir in eggs until well combined. Stir in milk and vanilla. Stir in all-purpose and whole wheat flours, baking powder, cinnamon, and baking soda. Spread batter in prepared baking pan. Sprinkle with cashews. Bake for 18 to 20 minutes or until edges are browned and a toothpick inserted near center comes out clean. Cool in pan on a wire rack. To serve, lift uncut bars from pan using foil. Drizzle the top with melted chocolate.** If necessary, stir to soften caramel topping. Drizzle the top with caramel topping. Cut into 16 bars to serve. *Sugar Substitutes: Choose Splenda Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1 cup brown sugar. *Sugar Substitutes: Per Serving with Substitute: Same as above, except 145 calories, 106 mg sodium, 18 g carb. (7 g sugar). Exchanges: no carb. Carb Choice: 1 **Test Kitchen Tip: If desired, place melted chocolate in a resealable plastic bag. Snip a small hole in one corner of the bag. Squeeze the bag and drizzle the chocolate over the bars. PER SERVING: 167 cal., 6 g total fat (3 g sat. fat), 8 mg chol., 110 mg sodium, 26 g carb. (1 g fiber, 15 g sugars), 3 g pro. Continue reading >>

Salted Caramel Blondies (diabetic Friendly)

Salted Caramel Blondies (diabetic Friendly)

12 ounce ridged potato chips, coarsely crushed (about 1/4 cup) Preheat oven to 350F Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with nonstick cooking spray. In a medium saucepan combine brown sugar, butter and oil; cook and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla. In medium bowl, combine the flours, baking powder, 1/2 teaspoon salt and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans. Spread batter into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pan on a wire rack. Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50% power 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle mixture over blondies; quickly sprinkle with the sea salt. Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars. Continue reading >>

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