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Posts tagged ‘splenda’

Oatmeal 7 Grain Heath Chip Cookies



I modified a recipe I found at a blog called Deliciously Sprinkled to create an oatmeal cookie that is higher in fiber and lower in sugar.  I’m diabetic, so every little thing I can do to limit sugar but still enjoy an occasional sweet treat is worth the effort.

I hate blog recipies that have 3 pages of exposition before the actual recipe (blah, blah, blah, right?)  You only want the recipe, so here ’tis.


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 cup granulated Splendasplenda
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups Tenda Bake 7-grain pancake mixtenda bake 7 grain
  • 2 cups old fashioned oats
  • 1 8-oz bag Hershheathbitsey’s Heath Bits-Bits O’ Brickle
  • Cooking spray


  1. Preheat oven to 350 degrees (F).
  2. Put the butter, brown sugar and Slenda into the bowl of an electric mixer.
  3. Cream the butter and sugars until light and fluffy (high speed).
  4. Add the eggs and vanilla extract and mix on high for about 1 minute.
  5. Add the pancake mix.
  6. Mix on low to medium speed until well blended.
  7. Add the oats and mix on low speed.
  8. Add the Heath bits and mix on low until the bits are just barely incorporated.
  9. Spray cookie sheets (I use Air Bake sheets) with cooking spray and wipe with a paper towel.
  10. Using a medium cookie scoop, place balls of dough on the prepared sheets, allowing 2 inches between cookies for spread.
  11. Bake  9-12 minutes, until the cookies are just starting to brown.
  12. Cool on sheets 5 minutes then transfer to wire racks to cool completely before serving or packing.

I use Air Bake sheets, a purpose-made extra thin cookie spatula and stackable cooling racks.  If you’re going to make a lot of cookies, invest in these and a set of cookie scoops.  Those are great investments.

The original recipe called for 1 stick of butter and 1/2 cup shortening.  Not substituting butter for the shortening may have resulted in cookies less likely to spread and stick to the cookie sheets.  Also, if you want a cookie that is more rounded and less spread, leave out one of the eggs.

Reduced Sugar Brownies with Splenda


Darn.  Being a diebetic is kinda hard.  You know what I mean?

So what do you do when you really crave brownies and want to try to stay on track without spiking the blood sugar?  My husband wouldn’t enable my bad behaviour, either.  He’s gained too much weight, so he refused to “beg me” to bake a batch of the classic Baker’s one-bowl brownies.

Another truly wonderful thing about my darling Chad is the way he’s always willing to dispose of my experiments, even when they fail.  In this case, the brownies turned out to be the perfect blend of fudgey, dense and chewey without being too sweet.  They didn’t rise much, but I can live with that.

This recipe is adapted from the One Bowl Brownie recipe I found on Pinterest.

Preheat oven to 350 degrees F (if you have a double oven use the small one).  Grease a 13×9 pan.  I used a Pampered Chef stoneware bar pan, sprayed with Pam and lined with waxed paper.

Melt 2 cups semi-sweet chocolate chips and 1/2 cup butter in the microwave on high for 3-4 minutes, until melted and stirs smoothly.

Add 2 eggs, beaten, and 1 tsp. vanilla extract.  Stir in 3/4 cup brown sugar (darker the better) and 1/2 cup Splenda (bulk) sweetener.

In a small bowl, stir together 1 cup flour, 1 tsp baking powder, 1/2 tsp Kosher salt, 1 tsp cinnamon and a VERY SMALL PINCH of cayenne pepper.  Stir these ingredients, then add them to the chocolate mix.  Stir until blended.  Fold in 1 cup whole walnuts.

Spread the batter in the prepared pan.  Bake 25 minutes until the top is dry to touch and starts to feel firm.  Cool before slicing.


2 cups semi-sweet chocolate chips (about 12 oz)
1/2 stick butter
2 eggs, beaten
3/4 dark brown sugar
1/2 cup Splenda
1 tsp vanilla extract

1 cup all purpose flour
1 tsp baking powder
1/2 tsp Kosher flake salt
1 tsp cinnamon
1 VERY SMALL pinch cayenne pepper (optional)

1 cup whole walnuts

Serves about 16, depending on how you cut the brownies.

These brownies are thin.  I think you could double the flour mixture and add another egg, but they would be more cake-like.  Not what I was going for.  Chad and I agreed these were perfect.

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