Thursday, December 9, 2010

buttermilk pumpkin cake with maple buttermilk glaze

I made this cake this afternoon and  it was so good, I can't begin to tell y'all how good it is. Bake this cake

For cake

 (3/4 cup) butter flavored crisco
 2 1/4 cups all-purpose flour plus additional for dusting pan
 2 teaspoons baking powder
 1 teaspoon baking soda
 1 teaspoon cinnamon
 3/4 teaspoon ground nutmeg
  1/2 teaspoon salt
 1 1/4 cups canned pumpkin pie filling
 3/4 cup well-shaken buttermilk
1 teaspoon vanilla
 1 1/4 cups granulated sugar
 3 large eggs

cream the butter and sugar until a pale yellow color about 3 to 5 minutes, add eggs one at a time about a minute apart. Mix all the dry ingredients flour, spices, baking powder and baking soda, salt. Mix buttermilk and pumpkin pie filling whisking it together. alternate the mixing the flour mixture and buttermilk mixture until mixed well. pour into a well greased and floured bundt pan and place in oven at 350 for about 50 minutes.

Maple buttermilk glaze
1 cup of confectionery sugar
3 tbsp of buttermilk
2 tbsp of maple syrup
mix all the ingredients, and drizzle over the cake

Chocolate Crinkles

Here is a diabetic friendly cookie for christmas, I use splenda blend instead of sugar, and it is a pretty good cookie.





  • 1 cup unsweetened cocoa powder
  • 1 cup splenda blend
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar


1.     In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2.     Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3.     Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Chocolate Covered Brownie Bites

If you are like me, you make some homemade candy and sweets for the family,  I found this on the eagle-brand site, Boy! were they good. I can't eat them but the hubby and kids loved them, and they were easy to make, my kinda of a recipe.


  • 1 (19.5 oz.) package Pillsbury® Classic Brownie Regular
  • 8 ounces semi-sweet baking chocolate
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter
  • Heavy cream
  • Chopped nuts, decorative frosting, candy sprinkles, white chocolate, confectioners' glitter


  • HEAT oven to 350°F. Prepare and bake brownie mix according to package directions. While warm, cut cooked brownie into pieces; roll into balls. Let cool.
  • MELT chocolate with sweetened condensed milk in heavy saucepan or double boiler over low heat. Add vanilla and butter; mix well.
  • DIP each brownie ball using fork or spoon into warm chocolate; let excess drip off. Place on wax paper-lined cookie sheet. For best results keep chocolate warm or thin with cream as necessary.
  • DECORATE tops of brownie balls with desired toppings. Let stand until set.

Spiced Pumpkin Cheesecake

Sometimes dessert is hard if you are a diabetic, here is a safe holiday friendly dessert from the Kraft website

Spiced Pumpkin Cheesecake recipe

30 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/4 cup  finely chopped PLANTERS Pecans
1/4 cup soft margarine, melted
4 pkg.  (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 cup  SPLENDA® No Calorie Sweetener, Granulated
1 can (15 oz.) pumpkin
1 Tbsp.  pumpkin pie spice
2 tsp. vanilla
4   eggs

Make It

HEAT oven to 300°F.
MIX crumbs, nuts and margarine; press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, sugar and SPLENDA® Granulated Sweetener in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
BAKE 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
SPLENDA is a trademark of McNeil Nutritionals, LLC.

Kraft Kitchens Tips

How to Use Fresh Pumpkin
Substitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the cream cheese, sugar and SPLENDA® Granulated, and adding 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories  210 Total fat  7 g Saturated fat  1.5 g Cholesterol  60 mg Sodium  520 mgCarbohydrate  26 g Dietary fiber  1 g Sugars  15 g Protein  12 g Vitamin A  110 %DV Vitamin C  2 %DV Calcium  30 %DV
Iron  10 %DV
Carb Choices: 2
Diet Exchange
1-1/2 Starch + 1 Meat (L) + 1 Fat

Chicken Fiesta Dip

Sometimes being a diabetic during  the holidays are hard, I have lost 3 pds since thanksgiving, because of my disease, I am forced to eat right. It really isn't that bad either, because you can my some delicous food. I got this off the kraft website they offer a lot of tasty recipes for people like me who are diabetic. Since I was diagnosed with this disease, I have lost a total of 80 pds which is super, I have totally changed my eating habits, and discovered it doesn't have to be fattening to be good, enjoy this holiday recipe
Chicken Fiesta Dip recipe

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkt. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1-1/2 cups  chopped cooked chicken
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
4   green onions, sliced
1 small tomato, chopped
1/4 cup  sliced black olives
WHEAT THINS Big Snack Crackers

Make It

HEAT oven to 350°F.
MIX first 3 ingredients in medium bowl. Stir in chicken, 1/2 cup shredded cheese and onions.
SPOON into 9-inch pie plate.
BAKE 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives. Serve with crackers.

Calories  170 Total fat  7 g Saturated fat  2 g Cholesterol  15 mg Sodium  430 mg Carbohydrate  22 g dietary fiber  1 g Sugars  4 g Protein  5 g Vitamin A  6 %DV Vitamin C  0 %DV Calcium  10 %DV
Carb Choices: 1-1/2
Diet Exchange
1-1/2 Starch + 1 Fat