Welcome back to my kitchen!
I love hearing from all of you. It makes my day! I smile. I understand. And certainly, I can relate! Last month, I introduced my first “No Sugar But Spice & Everything Nice” where I will answer your five most common questions. Like I’ve said before, I’m not a certified dietician and don’t pretend to be one.
Keep writing to me—keep those questions a-coming! I’m thrilled you are here—you are always welcome in my kitchen. We’re in this together!
Q: What is Swerve Brown?
Swerve is a sweetener. It’s the one I prefer after trying others. I don’t get a funky taste or aftertaste from it. It can be found at your local grocery store (by the other sugars), Walmart, Target or Amazon and comes in three different types: Granular, Brown or Confectioners.
Q: Where do you find almond flour and why are your recipes so expensive?
Most grocery stores today have variety of brands of almond flour and their placement is usually right by the traditional flours. Yes, I agree these are specialty items and can be costly. But, like I tell The Hubs, it’s either I bake this way, or we pay thousands for an ER visit? Which do you prefer?
Q: Do you have a cookbook?
No. But, thank you for the continued encouragement!
Q: Where are you located?
This is the 2nd most popular question to me. I live with The Hubs in southwest Florida. The Folks live across the highway from us six months out of the year. Em is a college student in Iowa. I’m a Midwest Minnesota heart who traded her snow shovel for a beach shovel!
Q: Are you Type I or Type II?
I was diagnosed less than a year ago as type II. Doc Lopez told me you can trace back diabetes about eight years and thinks I’ve been an undiagnosed diabetic for that period—in the very least. The Folks, now knowing the symptoms and signs, think I was diabetic for over twenty years—maybe even longer! But that’s in the past—we are marching forward every day!
Speaking of sweetness! This brownie recipe was off the charts—very sweet.
We’re on a roll. Life is sweet.
All this made with LOVE!
Jayne (aka The No Sugar Baker!)
No Sugar Baker’s Double Chocolate Brownies
Bottom Layer Ingredients:
1 Box of Swerve Chocolate Cake Mix
½ C. Butter Melted
Top Layer Ingredients:
8 Ounces Cream Cheese
½ C. Butter Melted
½ C. Cocoa
1 T. Vanilla
2 ¼ C. Swerve Confections
Spray a 9×9 baking pan and set aside. In small bowl, mix cake mix, butter and egg. Your mixture will be thick, pat into pan and set aside. In large mixing bowl, whip cream cheese until light and fluffy. Add in butter, eggs, cocoa, vanilla and Swerve. When combined and mixed well, pour onto cake layer. Bake at 350 for at least 50-60 minutes. The top center will be gooey—set in fridge to cool and set for hours. Sprinkle with extra Swerve! Enjoy!
First of all, I am enjoying your recipes!! I am 37 years old and was diagnosed a type 1 diabetic at 33 years old. The struggle of loving food, loving to bake and cook good food for your friends and family, and being diabetic is real. I’ve spent a lot of time researching, inventing, and relearning how to cook with all the special diabetic friendly ingredients, too. Thanks for posting your recipes they have been very helpful, inspirational, and delicious!!
Thank you so much for your kind words!! It’s my pleasure—but I love hearing from No Sugar Baker teammates! Just the other day, my neighbor said to me “Try living with diabetes!” I responded, I do….!! : )!!!!
You said set in refrigerator for hours how long does it need to set before you can eat
Hi Mattie! Until the topping is set–I did about 3 hours! They are great but be ready for chocolate chocolate chocolate!