Hello everyone! Today's recipe is Lime Zingers. The hazelnuts and taste of lime with a sweetness in these cookies and with the frosting , sooooooooooo gooood! Enjoy!
*Lime Zingers*
Servings: 72 cookies
Cookies:
1 Cup Butter
½ Cup Sugar
3 Tsp. Lime Zest, Finely Shredded
¼ Cup Lime Juice,
2 Limes
1 Tsp. Vanilla Extract
2¼ Cups All Purpose Flour
¾ Cup Hazelnuts, Finely Chopped
Frosting:
4 Oz. Cream Cheese, Softened
1 Cup Powdered Sugar
1½ Tbls. Lime Juice
1 Tsp. Vanilla Extract
2 Or So Drops Food Coloring, To Desired Color
Cookies:
Preheat oven at 350°F.
With an electric mixer, beat butter for 30 seconds. Add sugar and beat till combined. Beat in lime zest, lime juice, and vanilla. Beat in as much flour as you can, Stir in remaining flour and nuts.
Divide the dough in half. On a lightly floured surface roll each half of the dough to about ¼ inch thick. Cut into desired shapes, using 1 or 2 inch cookie cutters. Place on ungreased cookie sheets. Bake for 8 to 10 minutes or until a golden brown. Transfer to a wire rack till cool.
Frosting:
With an electric mixer, beat the cream cheese, lime juice, and vanilla on medium speed till smooth. Tint the frosting with food coloring as desired.Frost cookies and enjoy!
Per Serving: 69 Cal (58% from Fat, 5% from Protein, 37% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 7 g Carb; 0 g Fiber; 3 g Sugar; 6 mg Calcium; 0 mg Iron; 5 mg Sodium; 9 mg Cholesterol.
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Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Tuesday, October 13, 2009
Monday, October 12, 2009
*Blissfully Chocolaty Cookies* (Diabetic)
Hello everyone! Today's diabetic recipe is Blissfully Chocolaty Cookies. This recipe is different from most recipe's, no flour and very low in carbs and fat. Well enjoy!
*Blissfully Chocolaty Cookies*
Servings: 24
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt½ Cup Splenda, Divided
3 Lg. Egg Whites
¼ Tsp. Cream Of Tartar
1 Tsp. Vanilla Extract1 Tbls. Powdered Sugar
Preheat oven at 300°F.
Line 2 baking sheets with Tin Foil. Set aside.
In a bowl, sift together cocoa, salt, and ¼ cup of Splenda.
In a large bowl, Beat egg whites and Cream of Tartar with an electric mixer at medium speed, until soft peaks form. Beat in the remaining Splenda a little at a time, Until the meringue is glossy and stiff peaks form.
Fold in vanilla and cocoa mixture.Drop by rounded teaspoonfuls about 1" apart apart on the baking sheet.Bake, for chewy cookies, 25 minutes or for crisp cookies 40 minutes. Sprinkle with powdered sugar when cookies are cooled. Enjoy!
Per Serving: 8 Cal (16% from Fat, 23% from Protein, 61% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 3 mg Calcium; 0 mg Iron; 20 mg Sodium; 0 mg Cholesterol.
*Blissfully Chocolaty Cookies*
Servings: 24
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt½ Cup Splenda, Divided
3 Lg. Egg Whites
¼ Tsp. Cream Of Tartar
1 Tsp. Vanilla Extract1 Tbls. Powdered Sugar
Preheat oven at 300°F.
Line 2 baking sheets with Tin Foil. Set aside.
In a bowl, sift together cocoa, salt, and ¼ cup of Splenda.
In a large bowl, Beat egg whites and Cream of Tartar with an electric mixer at medium speed, until soft peaks form. Beat in the remaining Splenda a little at a time, Until the meringue is glossy and stiff peaks form.
Fold in vanilla and cocoa mixture.Drop by rounded teaspoonfuls about 1" apart apart on the baking sheet.Bake, for chewy cookies, 25 minutes or for crisp cookies 40 minutes. Sprinkle with powdered sugar when cookies are cooled. Enjoy!
Per Serving: 8 Cal (16% from Fat, 23% from Protein, 61% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 3 mg Calcium; 0 mg Iron; 20 mg Sodium; 0 mg Cholesterol.
Thursday, September 24, 2009
*Cranberry Oatmeal Cookies*
Hello everyone! Today's recipe is Cranberry Oatmeal Cookies. These have cranberries, white chocolate chips, Oats and raisins. There are a few healthy ingredients in this cookie recipe. I try to stick with the more healthy cookies when I can, but we all have are down falls occasionally. Well enjoy!
*Cranberry Oatmeal Cookies*
Servings: 60
1 Cup soft butter
1 1/2 Cups sugar
2 Eggs
1 Tsp vanilla Extract
2 Cups Flour
2 Tsp baking powder
12 Oz white chocolate chips
¾ Cup Cranberries, Coarsely Chopped Fresh Or Frozen
¼ Tsp. salt
1/4 Tsp baking soda
2 Cups quick oats
1 Cup raisins
1 Tbls orange Zest
Preheat oven at 375°F.
Blend sugar and butter together with a mixer. Blend in eggs, vanilla, flour and the rest of the ingredients.
Drop by teaspoons onto a greased cookie sheet. Bake for 12-14 minutes or until edges are golden brown.
Per Serving: 123 Cal (40% from Fat, 5% from Protein, 55% from Carb); 1 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 17 g Carb; 1 g Fiber; 11 g Sugar; 24 mg Calcium; 0 mg Iron; 37 mg Sodium; 18 mg Cholesterol.
*Cranberry Oatmeal Cookies*
Servings: 60
1 Cup soft butter
1 1/2 Cups sugar
2 Eggs
1 Tsp vanilla Extract
2 Cups Flour
2 Tsp baking powder
12 Oz white chocolate chips
¾ Cup Cranberries, Coarsely Chopped Fresh Or Frozen
¼ Tsp. salt
1/4 Tsp baking soda
2 Cups quick oats
1 Cup raisins
1 Tbls orange Zest
Preheat oven at 375°F.
Blend sugar and butter together with a mixer. Blend in eggs, vanilla, flour and the rest of the ingredients.
Drop by teaspoons onto a greased cookie sheet. Bake for 12-14 minutes or until edges are golden brown.
Per Serving: 123 Cal (40% from Fat, 5% from Protein, 55% from Carb); 1 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 17 g Carb; 1 g Fiber; 11 g Sugar; 24 mg Calcium; 0 mg Iron; 37 mg Sodium; 18 mg Cholesterol.
Monday, September 21, 2009
*Oatmeal Cookies* (Diabetic)
Hello everyone! Today's diabetic recipe is Oatmeal Cookies. I like cookies, we all like cookies. I think I will go shopping for the ingredients tomarrow so I can make these. There arent very many carbohydrates in them. Well enjoy!
*Oatmeal Cookies*
Servings: 40
½ Cup Butter, Softened
½ Cup Peanut Butter, Low-Fat
½ Cup Splenda
3 Tbls. Splenda Brown Sugar Blend
½ Tsp. Baking Soda
2 Egg Whites
½ Tsp. Vanilla Extract
1 Cup All-Purpose Flour
1 Cup Quick Cooking Rolled Oats
In a large mixing bowl combine butter and peanut butter. With a mixer on medium speed, beat about 30 seconds or until combined.Add splenda, brown sugar blend and baking soda. Beat until combined. Beat in egg whites and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375° oven for 7 to 8 minutes or until edges are golden brown. Cool on sheets for 1 minute. Transfer to a wire rack and let cool.
Per Serving: 71 Cal (52% from Fat, 11% from Protein, 37% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 7 g Carb; 1 g Fiber; 1 g Sugar; 4 mg Calcium; 0 mg Iron; 27 mg Sodium; 6 mg Cholesterol.
*Oatmeal Cookies*
Servings: 40
½ Cup Butter, Softened
½ Cup Peanut Butter, Low-Fat
½ Cup Splenda
3 Tbls. Splenda Brown Sugar Blend
½ Tsp. Baking Soda
2 Egg Whites
½ Tsp. Vanilla Extract
1 Cup All-Purpose Flour
1 Cup Quick Cooking Rolled Oats
In a large mixing bowl combine butter and peanut butter. With a mixer on medium speed, beat about 30 seconds or until combined.Add splenda, brown sugar blend and baking soda. Beat until combined. Beat in egg whites and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375° oven for 7 to 8 minutes or until edges are golden brown. Cool on sheets for 1 minute. Transfer to a wire rack and let cool.
Per Serving: 71 Cal (52% from Fat, 11% from Protein, 37% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 7 g Carb; 1 g Fiber; 1 g Sugar; 4 mg Calcium; 0 mg Iron; 27 mg Sodium; 6 mg Cholesterol.
Sunday, October 12, 2008
*Meringue Cookies* ( Diabetic Recipe)
Today's Diabetic recipe is Meringue Cookies. These are more like candy to me. they are fun to make too. You can substitute any jam or preserves in this recipe that you want to, instead of the marmalade. You can also use less salt if you would like to. If you want them to look a little fancy, use a pastry bag with a large star tip. Well, enjoy!
*Meringue Cookies* ( Diabetic Recipe)
Servings: 14
Note: If you don't have parchment paper, you can use aluminum foil instead.
4 Egg whites
1/2 Tsp. Cream of Tartar
1/4 Tsp. Salt
2 Tsp Vanilla
2 Tsp. Fresh Lemon Peel, Grated (Zest)
1 Cup Splenda Sucralose, Granular, Sugar Substitute
1/4 cup Almonds, Sliced
1/4 cup + 1 Tbls. Orange Marmalade
Preheat the oven at 250° F.
Beat egg whites in a bowl on high speed until foamy. Mix in the cream of tartar and salt. Add the grated lemon rind and vanilla. Add in the splenda a little at a time. Beat the mixture until stiff peaks form. Use parchment paper to line a baking sheet. Place 14 mounds of the mixture onto the sheet and bake for 1 hour, repeat. Take out of the oven and let cool on cookie sheet on a wire rack. Heat a skillet over medium high heat. Toast the almonds for 4 minutes, stirring frequently. Pour 1/2 teaspoon of apricot spread on top of each meringue. Sprinkle 1 teaspoon of almonds on top of each. You should get 28 cookies, 2 per serving.
Per Serving: 40 Cal (23% from Fat, 13% from Protein, 64% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 9 mg Calcium; 0 mg Iron; 63 mg Sodium; 0 mg Cholesterol.
*Meringue Cookies* ( Diabetic Recipe)
Servings: 14
Note: If you don't have parchment paper, you can use aluminum foil instead.
4 Egg whites
1/2 Tsp. Cream of Tartar
1/4 Tsp. Salt
2 Tsp Vanilla
2 Tsp. Fresh Lemon Peel, Grated (Zest)
1 Cup Splenda Sucralose, Granular, Sugar Substitute
1/4 cup Almonds, Sliced
1/4 cup + 1 Tbls. Orange Marmalade
Preheat the oven at 250° F.
Beat egg whites in a bowl on high speed until foamy. Mix in the cream of tartar and salt. Add the grated lemon rind and vanilla. Add in the splenda a little at a time. Beat the mixture until stiff peaks form. Use parchment paper to line a baking sheet. Place 14 mounds of the mixture onto the sheet and bake for 1 hour, repeat. Take out of the oven and let cool on cookie sheet on a wire rack. Heat a skillet over medium high heat. Toast the almonds for 4 minutes, stirring frequently. Pour 1/2 teaspoon of apricot spread on top of each meringue. Sprinkle 1 teaspoon of almonds on top of each. You should get 28 cookies, 2 per serving.
Per Serving: 40 Cal (23% from Fat, 13% from Protein, 64% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 9 mg Calcium; 0 mg Iron; 63 mg Sodium; 0 mg Cholesterol.
Thursday, September 11, 2008
Peanut Butter Cookies (Diabetic Recipe)
Hello everyone! How are you today? Since I posted a Peanut Butter Cookie recipe yesterday, I wanted to tell you there was one for Diabetics posted on May 30TH 2008. The links are on the left hand side under cookies. Scroll down to
Friday, May 30, 2008 and you will see the post for that day. I really like these cookies. These cookies really do work without the flour. They taste just as good as the regular cookies. Well enjoy!
Friday, May 30, 2008 and you will see the post for that day. I really like these cookies. These cookies really do work without the flour. They taste just as good as the regular cookies. Well enjoy!
Wednesday, September 10, 2008
*Peanut Butter Cookies*
Hello everyone! Today I made Peanut butter cookies. The recipes says 36 servings. That's how many I was able to make from the recipe, but it will very for everyone because I make them a little smaller at times. You cant always get all of the balls you roll to be exactly ¾ of an inch. Here is a helpful hint: For chewier cookies, bake them for about 2 minutes less than the recipe calls for. Most of the time the amount of time called for in a recipe they come out crunchy. I like mine more on the chewier side. Well here is the recipe, enjoy!
*Peanut Butter Cookies*
1 ¼ cups flour, sifted
¼ tsp. salt
1 tsp. baking powder
½ cup butter, or shortening
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp. vanilla
1 egg
Pre heat oven at 375°Sift together flour, salt, and baking powder. Set aside. Cream butter, and sugars, beat in vanilla and egg. Stir in flour mixture, blending well. Roll into ¾-inch balls, place on greased baking sheets. Flatten each cookie with the tines of a fork. Dip fork in flour once and a while to keep it from sticking to the cookie dough.Bake at 375° for 10 to 12 minutes.
Prep Time: 12 minutes
Serves: 36
Per Serving: 83 Cal (48% from Fat, 7% from Protein, 45% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 10 g Carb; 0 g Fiber; 6 g Sugar; 13 mg Calcium; 0 mg Iron; 67 mg Sodium; 12 mg Cholesterol.
*Peanut Butter Cookies*
1 ¼ cups flour, sifted
¼ tsp. salt
1 tsp. baking powder
½ cup butter, or shortening
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp. vanilla
1 egg
Pre heat oven at 375°Sift together flour, salt, and baking powder. Set aside. Cream butter, and sugars, beat in vanilla and egg. Stir in flour mixture, blending well. Roll into ¾-inch balls, place on greased baking sheets. Flatten each cookie with the tines of a fork. Dip fork in flour once and a while to keep it from sticking to the cookie dough.Bake at 375° for 10 to 12 minutes.
Prep Time: 12 minutes
Serves: 36
Per Serving: 83 Cal (48% from Fat, 7% from Protein, 45% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 10 g Carb; 0 g Fiber; 6 g Sugar; 13 mg Calcium; 0 mg Iron; 67 mg Sodium; 12 mg Cholesterol.
Saturday, August 9, 2008
*Almond Mocha Biscotti* (Diabetic Recipe)
Hello, I decided on this Almond Mocha Biscotti recipe today. This one has less carbohydrates than the one from yesterday. I think you could put those sugar free chocolate round candies from the bulk area at Cos-Co in. But I would chop them coarsely first and you have to remember the carb count will change a little. If you would like me to figure the nutrition facts with them in, I can do some investigating and find out for you. Just e-mail me and ask.Well thats all for today. Enjoy!
*Almond Mocha Biscotti* (Diabetic Recipe)
Servings: 20
½Cup Almonds, toasted and Coarsely chopped
½ Cup flour, All-Purpose
1/2 Cup whole wheat flour
¼Cup Chocolate Baking Powder, unsweetened
1 Tbls. Coffee Powder, reg, instant
½ Tsp baking soda
1/8 Tsp. salt
½ Cup Splenda granular, Sugar Substitute
1 egg
1 egg white
1½ Tsp. vanilla extract
1 Tsp. almond extract
Non Stick Cooking Spray
Preheat the oven at 350°F. Use parchment paper to cover baking sheet and coat with nonstick cooking spray. Place almonds, all purpose flour, whole wheat flour, cocoa powder, coffee powder, baking soda, and salt in a large bowl and blend with electric mixer for about 2 minutes. Add the Splenda, egg, egg white, vanilla extract, and almond extract and blend for another 2 minutes. Combine the flour mixture and the egg mixture and divide dough in half and form 2 logs, about 5 inches long, on each half of the sheet. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300° F. Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are firm. Cool on a wire rack.
Per Serving: 51 Cal (36% from Fat, 15% from Protein, 50% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 7 g Carb; 1 g Fiber; 0 g Sugar; 10 mg Calcium; 0 mg Iron; 35 mg Sodium; 10 mg Cholesterol.
*Almond Mocha Biscotti* (Diabetic Recipe)
Servings: 20
½Cup Almonds, toasted and Coarsely chopped
½ Cup flour, All-Purpose
1/2 Cup whole wheat flour
¼Cup Chocolate Baking Powder, unsweetened
1 Tbls. Coffee Powder, reg, instant
½ Tsp baking soda
1/8 Tsp. salt
½ Cup Splenda granular, Sugar Substitute
1 egg
1 egg white
1½ Tsp. vanilla extract
1 Tsp. almond extract
Non Stick Cooking Spray
Preheat the oven at 350°F. Use parchment paper to cover baking sheet and coat with nonstick cooking spray. Place almonds, all purpose flour, whole wheat flour, cocoa powder, coffee powder, baking soda, and salt in a large bowl and blend with electric mixer for about 2 minutes. Add the Splenda, egg, egg white, vanilla extract, and almond extract and blend for another 2 minutes. Combine the flour mixture and the egg mixture and divide dough in half and form 2 logs, about 5 inches long, on each half of the sheet. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300° F. Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are firm. Cool on a wire rack.
Per Serving: 51 Cal (36% from Fat, 15% from Protein, 50% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 7 g Carb; 1 g Fiber; 0 g Sugar; 10 mg Calcium; 0 mg Iron; 35 mg Sodium; 10 mg Cholesterol.
Friday, August 8, 2008
*Mocha Biscotti*
Hello, I'm back. I chose these biscotti's because they aren't very hard to make, and I really like coffee flavored desserts. When I was a little girl (long, long ago:) I was given a slice of cake that taste like coffee. I have loved that flavor every since then. I hope you enjoy these as much as I do. Because I'm a diabetic, I do substitute the sugar with my favorite sugar substitute so the carbs are lower. The less carbs the better. Enjoy!
*Mocha Biscotti*
Servings: 24
1/4 Cup hazelnuts, toasted & coarsely Chopped
3 large eggs
1 Tsp vanilla extract
2 Cups flour, All-Purpose
½ Cup sugar
1 Tsp baking powder
1/8 Tsp. salt
¾ Tsp. cinnamon
½ Tsp. cloves, Ground
1½ Tsp. Instant coffee powder
¾ Cup semi-sweet chocolate chips
Preheat oven at 300°F.
Line a baking sheet with parchment paper. In a small bowl whisk together the eggs and vanilla extract. Set aside. With an electric mixer, beat the flour, sugar, baking powder, salt, cinnamon, cloves, and coffee powder until combined. Slowly add the egg mixture and beat until a dough forms. Add the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half and place on a lightly floured surface. Roll each half of dough into a log about 10 inches long and 2 inches wide. Place logs to the prepared baking sheet, spacing about 3 inches apart. Bake for about 35 to 40 minutes, or until firm to the touch. Remove from oven and transfer logs to a wire rack for about 10 minutes. Place on a cutting board, with a bread knife, cut each log crosswise, on the diagonal, into 3/4 inch slices. Arrange the slices on the baking sheet, turning slices over, and bake 20 minutes or until firm to the touch. Remove from oven and let cool on a wire rack.
Per Serving: 103 Cal (32% from Fat, 9% from Protein, 59% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 22 mg Calcium; 0 mg Iron; 44 mg Sodium; 31 mg Cholesterol.
*Mocha Biscotti*
Servings: 24
1/4 Cup hazelnuts, toasted & coarsely Chopped
3 large eggs
1 Tsp vanilla extract
2 Cups flour, All-Purpose
½ Cup sugar
1 Tsp baking powder
1/8 Tsp. salt
¾ Tsp. cinnamon
½ Tsp. cloves, Ground
1½ Tsp. Instant coffee powder
¾ Cup semi-sweet chocolate chips
Preheat oven at 300°F.
Line a baking sheet with parchment paper. In a small bowl whisk together the eggs and vanilla extract. Set aside. With an electric mixer, beat the flour, sugar, baking powder, salt, cinnamon, cloves, and coffee powder until combined. Slowly add the egg mixture and beat until a dough forms. Add the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half and place on a lightly floured surface. Roll each half of dough into a log about 10 inches long and 2 inches wide. Place logs to the prepared baking sheet, spacing about 3 inches apart. Bake for about 35 to 40 minutes, or until firm to the touch. Remove from oven and transfer logs to a wire rack for about 10 minutes. Place on a cutting board, with a bread knife, cut each log crosswise, on the diagonal, into 3/4 inch slices. Arrange the slices on the baking sheet, turning slices over, and bake 20 minutes or until firm to the touch. Remove from oven and let cool on a wire rack.
Per Serving: 103 Cal (32% from Fat, 9% from Protein, 59% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 22 mg Calcium; 0 mg Iron; 44 mg Sodium; 31 mg Cholesterol.
Tuesday, August 5, 2008
*Oatmeal Cookies* (Diabetic Recipe)
Hello, today's diabetic cookie recipe are oatmeal cookies. These are good and you can substitute with Splenda granular sugar substitute for the Splenda sugar blend. It works just as good as the sugar blend an you get less carbohydrates too. If you want know the carb count for them that way, just e-mail me and I'll gt right to it and send you what I figured out. They are a little different with the peanut butter, but are still good. Well enjoy, until tomorrow.
*Oatmeal Cookies* (Diabetic Recipe)
Servings: 40
½ Cup Butter, Softened
½ Cup Peanut Butter, Reduced Fat
½ Cup Splenda Sugar Blend
1/3 Cup Splenda Brown Sugar Blend, Packed
¾ Tsp. Baking Soda
2 Egg Whites
1 Tsp. Vanilla
1 Cup Flour, All-Purpose
1 Cup Quick Cooking Rolled Oats
Preheat oven at 375°F.
Using a large bowl mix butter and peanut butter together.Beat on medium to high speed for 30 seconds with an electric mixer, or until combined. Add sugar blend, brown sugar blend, and the baking soda.Scraping the sides of the bowl occasionally , beat until combined. Beat in vanilla and egg whites until well combined. Beat in as much of the flour as you can with the mixer. Using a wooden or plastic spoon, stir in the remaining flour and oats. Drop the dough by rounded teaspoons about 2 inches apart on an ungreased baking sheet. Bake for 7 to 8 minutes or until the edges are a golden brown. Allow to cool on baking sheet for 1 minute. Move to a wire rack and allow to cool.
Per Serving: 78 Cal (49% from Fat, 8% from Protein, 43% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 2 mg Calcium; 0 mg Iron; 47 mg Sodium; 6 mg Cholesterol.
*Oatmeal Cookies* (Diabetic Recipe)
Servings: 40
½ Cup Butter, Softened
½ Cup Peanut Butter, Reduced Fat
½ Cup Splenda Sugar Blend
1/3 Cup Splenda Brown Sugar Blend, Packed
¾ Tsp. Baking Soda
2 Egg Whites
1 Tsp. Vanilla
1 Cup Flour, All-Purpose
1 Cup Quick Cooking Rolled Oats
Preheat oven at 375°F.
Using a large bowl mix butter and peanut butter together.Beat on medium to high speed for 30 seconds with an electric mixer, or until combined. Add sugar blend, brown sugar blend, and the baking soda.Scraping the sides of the bowl occasionally , beat until combined. Beat in vanilla and egg whites until well combined. Beat in as much of the flour as you can with the mixer. Using a wooden or plastic spoon, stir in the remaining flour and oats. Drop the dough by rounded teaspoons about 2 inches apart on an ungreased baking sheet. Bake for 7 to 8 minutes or until the edges are a golden brown. Allow to cool on baking sheet for 1 minute. Move to a wire rack and allow to cool.
Per Serving: 78 Cal (49% from Fat, 8% from Protein, 43% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 2 mg Calcium; 0 mg Iron; 47 mg Sodium; 6 mg Cholesterol.
Monday, August 4, 2008
*Capppuccino Crackle Cookies*
Hello, today I decided on Cappuccino Crackle Cookies. These cookies get cracks all over the tops of them buy the time that they are done. these are really good too. If you have Espresso powder, you can substitute that with the coffee granules.Well enjoy!
*Cappuccino Crackle Cookies*
Servings: 40
1/3 Cup Butter
1 Cup Brown Sugar, Packed
¾ Cup Unsweetened Cocoa Powder
1½ Tbls. Coffee Granules
1 Tsp. Baking Powder
1½ Tsp. Cinnamon
2 Egg Whites
½ Cup Vanilla Yogurt, Low-Fat
1½ Cups Flour, All-Purpose
1/3 Cup Granulated Sugar
Preheat oven at 35o°F.
Using a large bowl beat butter with an electric mixer on medium or high speed for about 30 seconds or until it is softened. Add the next 5 ingredients. Now Beat until combined, scraping the sides of the bowl occasionally. Beat the egg whites and yogurt in until combined. Beat as much of the flour in as you can with the mixer. Mix in the remaining flour. Put the granulated sugar in a small bowl. Using a teaspoon drop the dough into the sugar and roll it in to a ball. Place the balls 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until the edges are firm. Remove cookies from baking pan and place on a wire rack to cool. Enjoy!
Per Serving: 64 Cal (24% from Fat, 7% from Protein, 70% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 12 g Carb;J 1 g Fiber; 8 g Sugar; 21 mg Calcium; 0 mg Iron; 30 mg Sodium; 4 mg JCholesterol.
*Cappuccino Crackle Cookies*
Servings: 40
1/3 Cup Butter
1 Cup Brown Sugar, Packed
¾ Cup Unsweetened Cocoa Powder
1½ Tbls. Coffee Granules
1 Tsp. Baking Powder
1½ Tsp. Cinnamon
2 Egg Whites
½ Cup Vanilla Yogurt, Low-Fat
1½ Cups Flour, All-Purpose
1/3 Cup Granulated Sugar
Preheat oven at 35o°F.
Using a large bowl beat butter with an electric mixer on medium or high speed for about 30 seconds or until it is softened. Add the next 5 ingredients. Now Beat until combined, scraping the sides of the bowl occasionally. Beat the egg whites and yogurt in until combined. Beat as much of the flour in as you can with the mixer. Mix in the remaining flour. Put the granulated sugar in a small bowl. Using a teaspoon drop the dough into the sugar and roll it in to a ball. Place the balls 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until the edges are firm. Remove cookies from baking pan and place on a wire rack to cool. Enjoy!
Per Serving: 64 Cal (24% from Fat, 7% from Protein, 70% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 12 g Carb;J 1 g Fiber; 8 g Sugar; 21 mg Calcium; 0 mg Iron; 30 mg Sodium; 4 mg JCholesterol.
Tuesday, June 17, 2008
*Keith's Messed Up Cookies*
Hello again, I'm back.These cookies are really good.
One day not to long ago I made chocolate chip cookies for my fiance' and for me I had made white chocolate chip cookies with macadamia nuts (sugar free).Keith (Fiance')decided that
the next time he wanted me to make him cookies with chocolate chips, white chocolate chips and macadamia nuts. I made them and decided to call them *Keith's Messed Up Cookies*. I wanted to share this recipe with you. Enjoy!
*Keith's Messed Up Cookies*
Makes 60 cookies
Makes 60 cookies, depending on how big you make them. preheat oven at 375°F you can cover the bowl with plastic wrap and refridgerate for about an hour. Take out, role dough into a log shape and wrap in plastic freezer wrap, and freeze. Later cut slices and place on cookie sheet. Follow baking time below.
½ Cups Shortening
½ Cups Butter, Softened
½ Cups Granulated Sugar
1 Cups Brown Sugar, Packed
½ Tsp. Baking Soda
2 Eggs
1 Tsp Vanilla extract
2½ Cups All-Purpose Flour
1 Cup Semisweet Chocolate Chips
1 Cup White Chocolate Chips
1½ Cups Macadamia Nuts, Optional
Preheat oven at 375°F. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. add the granulated sugar, brown sugar, and baking soda. Beat mixture till combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Stir in the chocolate chips, white chocolate chips, and if desired, nuts. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375°F oven 10 to 12 minutes or till edges are lightly browned. transfer cookies to a wire rack and let cool.
Per Serving: 126 Cal (55% from Fat, 4% from Protein, 41% from Carb); 1 g Protein; 8 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat;
1 g Poly Fat; 13 g Carb; 1 g Fiber; 9 g Sugar; 14 mg Calcium; 0 mg Iron; 23 mg Sodium; 13 mg Cholesterol.
One day not to long ago I made chocolate chip cookies for my fiance' and for me I had made white chocolate chip cookies with macadamia nuts (sugar free).Keith (Fiance')decided that
the next time he wanted me to make him cookies with chocolate chips, white chocolate chips and macadamia nuts. I made them and decided to call them *Keith's Messed Up Cookies*. I wanted to share this recipe with you. Enjoy!
*Keith's Messed Up Cookies*
Makes 60 cookies
Makes 60 cookies, depending on how big you make them. preheat oven at 375°F you can cover the bowl with plastic wrap and refridgerate for about an hour. Take out, role dough into a log shape and wrap in plastic freezer wrap, and freeze. Later cut slices and place on cookie sheet. Follow baking time below.
½ Cups Shortening
½ Cups Butter, Softened
½ Cups Granulated Sugar
1 Cups Brown Sugar, Packed
½ Tsp. Baking Soda
2 Eggs
1 Tsp Vanilla extract
2½ Cups All-Purpose Flour
1 Cup Semisweet Chocolate Chips
1 Cup White Chocolate Chips
1½ Cups Macadamia Nuts, Optional
Preheat oven at 375°F. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. add the granulated sugar, brown sugar, and baking soda. Beat mixture till combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Stir in the chocolate chips, white chocolate chips, and if desired, nuts. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375°F oven 10 to 12 minutes or till edges are lightly browned. transfer cookies to a wire rack and let cool.
Per Serving: 126 Cal (55% from Fat, 4% from Protein, 41% from Carb); 1 g Protein; 8 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat;
1 g Poly Fat; 13 g Carb; 1 g Fiber; 9 g Sugar; 14 mg Calcium; 0 mg Iron; 23 mg Sodium; 13 mg Cholesterol.
Friday, May 30, 2008
*Peanut Butter Cookies*(Diabetic)
Hello, I wanted to share this cookie recipe with you today. There is no flour in these cookies and they still taste just the same as the ones with flour in them. Actually, I think they are better. I don't use low-carb peanut butter, because I think its not really necessary to spend more money on peanut butter that is only 1 carb less than regular peanut butter.Its up to you on what you want. This recipe really works too.
*Peanut Butter Cookies*
Servings: 14
1 Cup Low-Carb Peanut Butter
1 Cup Splenda Sugar Blend
1 Egg
Preheat oven to 350°F.
Spray cookie sheet with cooking spray.
In large bowl mix the peanut butter, splenda, and egg.
Roll dough into balls about the size of a candy truffle and
place them on the prepared cookie sheet.
Use a fork and press the balls flat, making a criss-cross
on the tops. Makes: 14 cookies.
Per serving: 120 calories, 5 g protein, 5 g carbs, 10 g fat,
1 g sat. fat, 15 mg cholesterol, 89 mg sodium, 1 g fiber.
*Peanut Butter Cookies*
Servings: 14
1 Cup Low-Carb Peanut Butter
1 Cup Splenda Sugar Blend
1 Egg
Preheat oven to 350°F.
Spray cookie sheet with cooking spray.
In large bowl mix the peanut butter, splenda, and egg.
Roll dough into balls about the size of a candy truffle and
place them on the prepared cookie sheet.
Use a fork and press the balls flat, making a criss-cross
on the tops. Makes: 14 cookies.
Per serving: 120 calories, 5 g protein, 5 g carbs, 10 g fat,
1 g sat. fat, 15 mg cholesterol, 89 mg sodium, 1 g fiber.
Sunday, May 4, 2008
Nut and Caramel Flavored Cookies
Today I wanted to put something sweet on the menue. These cookies are really good, I really have a hard time limitting myself with these.My oldest son and grandoughter always want to take some home with them.Thats a good thing for me. I really don't want to gain a bunch of weight. My oldest son likes to cook, so he now has the recipe. He does'nt always have the time to bake.I don't have a picture of these either, but I will start taking them to Share with you as soon as my love of my life has time. He's the picture taker.
*Nut And Caramel Flavored Cookies
Servings: 48
Note: These are really good, they have a bit of a
caramel flavor to them. Really good warm.
1 Cup butter, softened
1 Cup vegetable oil
1 Cup granulated sugar
1 Cup brown sugar, Packed
1 egg
1 Cup corn flakes,crushed,About 1¾ Cups Before Crushed
1 Cup WalnutsOr Pecans, Chopped
1 Cup quick-cooking oatmeal
4 Cup flour, Decrease To 3½ Cups For A Chewier Cookie
1 Tbls baking soda
1/2 Tsp salt
2 Tsp vanilla extract
Preheat oven to 325°.F
Cream butter, sugars and egg in a large bowl
Add oil and vanilla extract, set aside.
Mix dry ingredients in a seperate bowl.
now back to bowl with wet ingredients.
Add dry ingreddientts to wet ones a little at a time,
until you have all ingredients combined.
Form dough into walnut sized balls.
Place on cookie sheet and flatten with a fork dipped
in water.
Bake for 10-12 minutes.
Cool on pan for about 2 minutes, then transfer to a rack to cool.
Per Serving: 163 Cal (56% from Fat, 6% from Protein, 37% from Carb); 3g
Protein; 10g Tot Fat; 3g Sat Fat; 3g Mono Fat; 15g Carb; 1g Fiber;
5g Sugar; 16mg Calcium; 0mg Iron; 13mg Sodium;
15mg Cholesterol
*Nut And Caramel Flavored Cookies
Servings: 48
Note: These are really good, they have a bit of a
caramel flavor to them. Really good warm.
1 Cup butter, softened
1 Cup vegetable oil
1 Cup granulated sugar
1 Cup brown sugar, Packed
1 egg
1 Cup corn flakes,crushed,About 1¾ Cups Before Crushed
1 Cup WalnutsOr Pecans, Chopped
1 Cup quick-cooking oatmeal
4 Cup flour, Decrease To 3½ Cups For A Chewier Cookie
1 Tbls baking soda
1/2 Tsp salt
2 Tsp vanilla extract
Preheat oven to 325°.F
Cream butter, sugars and egg in a large bowl
Add oil and vanilla extract, set aside.
Mix dry ingredients in a seperate bowl.
now back to bowl with wet ingredients.
Add dry ingreddientts to wet ones a little at a time,
until you have all ingredients combined.
Form dough into walnut sized balls.
Place on cookie sheet and flatten with a fork dipped
in water.
Bake for 10-12 minutes.
Cool on pan for about 2 minutes, then transfer to a rack to cool.
Per Serving: 163 Cal (56% from Fat, 6% from Protein, 37% from Carb); 3g
Protein; 10g Tot Fat; 3g Sat Fat; 3g Mono Fat; 15g Carb; 1g Fiber;
5g Sugar; 16mg Calcium; 0mg Iron; 13mg Sodium;
15mg Cholesterol
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