Recipes

[ImABoor]

I have never used Splenda before.  One of my co-workers is a diabetic & I would like to make some brownies with chopped walnuts.

I bought a bag of Splenda Naturals.  Can I use the cooper chef pan with or without the inserts?  Not sure of the baking time.

Any help & recipes will be appreciated.

[BirkiLady]

Please check with your diabetic co-worker and make sure she uses Splenda. I'm also diabetic and find the taste unpleasant (especially the after-taste). I use smaller amounts of honey which is recommended by many diabetic dietitians when we are diagnosed and learning to live with diabetes and prepare our food. All those sugar-free products have been nixed by my PCP. He feels they contain too many chemicals, which are worse than the actual white sugar for anyone's health!

Very kind of you to prepare brownies for your co-worker! Confident he/she will be surprised and very pleased with your thoughtfulness. 

[CinNC]

I've been tinkering with adding black beans to my brownies...with some coffee and additional coco powder. I don't have a homemade mix but might try googling one made w/honey. 

First batch w/Duncan Hines brownie mix, second batch w/specialty diabetic brownie mix, and third batch w/Pillsbury Sugar Free brownie mix.  The Duncan Himes and Pillsbury came out fine. 

Thanks!

[JeanLouiseFinch]

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@BirkiLady wrote:

Please check with your diabetic co-worker and make sure she uses Splenda. I'm also diabetic and find the taste unpleasant (especially the after-taste). I use smaller amounts of honey which is recommended by many diabetic dietitians when we are diagnosed and learning to live with diabetes and prepare our food. All those sugar-free products have been nixed by my PCP. He feels they contain too many chemicals, which are worse than the actual white sugar for anyone's health!

Very kind of you to prepare brownies for your co-worker! Confident he/she will be surprised and very pleased with your thoughtfulness. 

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Agreed.  There are numerous undesirable, even risky, side effects to Splenda/sucralose.

[Group 5 minus 1]

Splenda is not the be-all, end-all for diabetics. As someone else has said check w/your co-worker.

[ID2]

I'm a diabetic and make my brownies with regular sugar. But I do substitute applesauce in place of the oil. Just because someone is diabetic doesn't mean they can never have any sugar. Everything in moderation.

[loriqvc]

I also applaud your efforts to consider your co-worker when making treats, but as someone who is severely allergic to sucralose/Splenda, I agree that it might be best to check with your co-worker before using that (or any other) artificial sweetener. Happy baking!

[Nightowlz]

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@CinNC wrote:

I've been tinkering with adding black beans to my brownies...with some coffee and additional coco powder. I don't have a homemade mix but might try googling one made w/honey. 

First batch w/Duncan Hines brownie mix, second batch w/specialty diabetic brownie mix, and third batch w/Pillsbury Sugar Free brownie mix.  The Duncan Himes and Pillsbury came out fine. 

Thanks!

---

@CinNC 

Here are a couple of black bean brownie recipes I have came across but never made them. If you try either please post your results.

Amazing Black Bean Brownies

Serves:Makes 45 2-inch brownies

This recipe is gluten-free!

Ania says, "Without exception, this was the most sought-after recipe at my restaurant and bakery. You would never believe these incredibly fudgy brownies are made with beans but no flour. The beans provide great body and fiber without a beany taste. Keep the brownies in the refrigerator. They will slice much better if refrigerated several hours or overnight. Find natural coffee substitute at natural food stores."

Ingredients:

4 ounces unsweetened chocolate
1 cup unsalted butter or non-hydrogenated butter substitute
2 cups soft cooked black beans, drained well
1 cups walnuts, chopped
1 tablespoon vanilla extract
¼ cup natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon Sea salt
4 large eggs
1½ cups Madhava Organic Light Agave Nectar (they sell this at Wal-Mart)

Directions:

Preheat oven to 325°.

Line an 11 x 18 pan with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1½ to 2 minutes on high.

Stir with a spoon to melt the chocolate completely.

Place the beans, ½ cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor.

Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining ½ cup walnuts, remaining chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the Madhava Organic Agave Nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture reserving about ½ cup. Mix well. Pour the batter into the prepared pan.

Using an electric mixer, beat the remaining ½ cup egg mixture until light and fluffy. Drizzle over the brownie batter.

Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect.

Bake for 30-40 minutes, until the brownies are set.

Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated).

Weight Watchers Black Bean Brownies

Ingredients

Makes 24 servings

2 sprays cooking spray, flour-variety recommended  

1/2 cup canned black beans, rinsed and drained  

1/4 cup black coffee, strong  

1/2 cup unsalted butter   

4 oz bittersweet chocolate  

4 large eggs 

1 1/4 cups sugar  

1 tsp vanilla extract  

1/8 tsp table salt  

1 cup all-purpose flour  

Directions

Preheat oven to 350ºF. Coat a 9- X 13-inch pan with cooking spray; line with aluminum foil and coat foil with cooking spray. In a blender or mini food processor, process beans with coffee until smooth; set aside.

In a double boiler over very low heat, melt butter and chocolate. Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed.

Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean, about 25 to 30 minutes. Remove pan to a cooling rack. After 10 minutes, remove brownies from pan by pulling up on foil and placing brownies on cooling rack to cool more. Cut into 24 pieces and serve.

Weight Watchers PointsPlus™ Value: 4

The black beans add fiber and moisture to this lightened up treat. These brownies are rich and delicious and full of chocolaty goodness. Customize this basic recipe with instant espresso, a teaspoon of cinnamon or 1/4 teaspoon of cayenne pepper

[ImABoor]

Thanks to everyone for your help.

I asked my co-worker & his wife bakes with Splenda.

I am interested in using the black beans.

Thanks again.

[ImABoor]

Thank you.