Hot Chocolate with Splenda

So, gestational diabetes has reared its low-carb head in my life again. Frustrating. Sugar-less. Difficult around the holidays!

I love chocolate and baby, it's cold outside. Naturally, hot chocolate would be on the menu. I decided to try making my own with Splenda, and you'd never know the difference!

This is the recipe on the container of Hershey's Cocoa (you know, the unsweetened powder you know you tried as a kid because you thought it would taste like chocolate) with 2 T  Splenda substituted for 2 T sugar. That amount of Splenda is a "free food" so you don't have to count those carbs, but you do have to count the carbs in your milk.

"Perfectly Chocolate" Hot Cocoa with Splenda
2 T Splenda
2T Hershey's Cocoa
Dash salt
1 cup milk
1/4 t vanilla extract

1. Mix sugar, cocoa and salt in large mug.
2. Heat milk in microwave at HIGH (100%) 1-1/2 min or until hot.
3. Gradually add milk to cocoa mixture; stir well. Stir in vanilla.

NOTE: You really need to add the milk to the dry ingredients in your large mug. If you don't you'll be eating your cocoa.

5 Minute Chocolate Cake in a Mug

So, I assume you've heard about the blizzard... or the blizzaster, or snomg or snowzilla or whatever other made up word you've heard. Let's just say it was CRAZY! Over 50 mph wind gusts and almost 20" of snow here in Chicago. My husband is a police officer and worked last night. He said it was awful and probably the hardest shift he's ever worked. It took him over an hour to get to work (he had to leave in the middle of the blizzard) - a trip which usually takes him 15 minutes. There were abandoned cars in the middle of the street and the only way to get to work was to drive on sidewalks! It took him over 2 hours to get home due to some massive accidents on the expressway. Then when he finally got to our street there was a semi jackknifed a block away. Overnight there was one call after another to help citizens stuck on the road. There was one call that was a domestic, but there was no way to drive to it. Because they are required to respond, he and his partner had to walk 3 blocks in the blizzard and snow up to their knees (they can't wear snow pants, mind you), then when they get back to the car they have to dig it out. Hopefully the people weren't just fighting over what channel to watch on TV (because they do that... and then call the police... no joke). Here are some pics of our patio.

  This is a before pic - we got about 1.5 inches the night before the blizzard. This is our fire pit, grill in the corner and a little of our steps.

Here's after... you can't see the last 3 steps or the fire pit

There's our grill... covered in a snow drift

Anyway, I thought I'd post a recipe perfect for a snowed in day like today, although it's not new to me. You should have everything in your house (that is if you went to the store before the storm hit!).

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) *I don't recommend chocolate chips... maybe peanut butter??
a small splash of vanilla extract
1 large coffee mug

-Add dry ingredients to mug, and mix well with a fork.
-Add the egg and mix thoroughly.
-Pour in the milk and oil and mix well.
-Add the chocolate chips (if using) and vanilla extract, and mix again.
-Put your mug in the microwave and cook for 3 minutes on High.
-The cake will rise over the top of the mug, but don't be alarmed!
-Allow to cool a little, and tip out onto a plate if desired (it takes a while to cool if you leave it in the mug... be careful!).
-EAT! This can serve 2 people if you want to share the calories!!

Disclaimer, it doesn't look pretty, but it's good in the tummy! This may be this the most dangerous cake recipe in the world because now we are all only 5 minutes away from chocolate cake at any time of the day or night! So, make with caution (and don't tell Michelle Obama ;) ).

Pecan Brownies

Brownies... you know how I usually make brownies? However the store bought brownie mix box tells me to, so the fact that I attempted these makes me feel accomplished ;) They aren't difficult, just a little involved, and they are good - chewy in the middle and a little crunchy on the outside. I'm a fan. It's another recipe from that Company's Coming book I got for Christmas.

Pecan Brownies
1/2 c hard margarine or butter
3 (1 oz each) unsweetened chocolate baking squares, chopped

3 T hard margarine or butter
1/3 c Brown Sugar
1 T evaporated milk (not skim)

1/2 c pecans, coarsely chopped

3/4 c granulated sugar
3/4 c brown sugar
1 1/2 t vanilla
2 large eggs

1 c all purpose flour
1/2 t baking powder
1/2 t salt

**note: I used butter**

Preheat oven to 350 degrees F.

Heat first amount of margarine and chocolate in small saucepan on lowest heat, stirring often, until smooth. Do not overheat. Remove from heat. Pour into small bowl. Cool to room temperature.

Heat second amount of margarine in same saucepan until melted. Stir in first amount of brown sugar. Add evaporated milk. Heat and stir on low until smooth. Pour into greased foil lined 9 inch round pan. Tilt pan to coat evenly.

Sprinkle evenly with pecans.

Beat granulated sugar, second amount of brown sugar, vanilla and eggs together in medium bowl. Add chocolate mixture. Beat well.

Add flour, baking powder and salt. Stir until just moistened. Spoon over pecans. Carefully spread in even layer. Bake in 350 degree F oven for 30-35 min until wooden toothpick inserted in center comes out moist but not wet with batter and brownies are risen evenly across pan. Do not overbake. Immediately invert onto plate. Remove and discard foil. Let stand for 20 min before cutting into 16 thin wedges.

NEXT TIME: 
1.I will make sure there's enough foil around the edges of the pan. The stuff on the bottom kind of bubbles up the sides and as I pulled the brownies out of the oven to check if they were done the stuff OOZED onto the bottom of my oven!!! UGH! Time to bust out the Easy-Off. 

2. I'll probably use pecan halves and arrange them nicely on the bottom of the pan to make the dessert look pretty. As you can see, it looked, well, not pretty. Sometimes presentation is important, and sometimes you just want stuff to look good.

Let me know if you make this recipe and what you think of it. I believe I'll be making it again.