tonybaldwin | blog

non compos mentis

Sugar-Free Yumminess

leave a comment »

Sugar free chocolate cake

2 cups of sweetener
1 3/4 cups of soy flour
1 cup of Hershey’s no sugar added coco
1 1/2 tea spoon of baling powder
1 1/2 tea spoons of baking soda
2 eggs
1 tea spoon of salt
1 cup of milk
1/2 cup of vegetable oil
2 tea spoons of vanilla extract

Heat oven to 350F
Flour bowl (mix all ingredients into bowl)
Back 30-35 (with my experience about 50 minutes) Or untill middle is done
Let cool for 5-15 minutes
Melt tub of frosting in microwave at high for 50 seconds
Pour about 1/2 of the frosting on to the middle
When whole cake is covered (mostly) pour excess frosting around edges

Sugar Free Mock Pecan Pie

1 1/4 cups mashed pinto beans.
(canned ok, dry-homecooked better)
1 cup splenda
1/2 cup real butter
3 eggs, beaten
1 1/2 tsp vanilla extract
1/2 – 3/4 cup finely chopped pecans

Cream sugar, butter and eggs until well blended.
Add vanilla and salt.
Mix in the mashed beans.

Pour into 9 inch unbaked pie shell.
Sprinkle the chopped pecans over mixture.

Bake at 375 for 25 minutes. Reduce heat to 350 degrees and bake for about 20 minutes more.
Pie is done when knife inserted in center comes out clean.

Sugar Free Pumkin or Squash Pie

pumpkin or butternut squash (duh)
spices: splenda, cinnamon, nutmeg, cloves, ginger, all dried/powder form, and table salt
heavy cream and milk
two eggs
crushed pecans (for crust)
butter or margarine
Take a small pumpkin or normal butternut squash, like 1 lb., cut and skin it and boil it down until it’s soft.

Place c. 15 oz of the above-mentioned, now mushy gourd in the blender with 1 cup of heavy cream, 1/2 cup of milk, both eggs, a tblspoon of cinnamon, a cup of splenda, half a teaspoon of salt, and a pinch or two of each of the other spices, to flavor.
BE CAREFUL with nutmeg and cloves, especially, as well as ginger. They are all powerful spices, and, while very yummy in appropriate amounts (I recommend a pinch to half a teaspoon, no more), too much will overpower the final product. Add the eggs, too.

Blend the mixture until it’s creamy, like a milkshake.

Resist the urge to add vodka and drink pumpkin smoothy/daquiris (works best if you don’t have raw egg in there, but the egg is needed for the pie, so, try that another time).

Mixed the crushed pecans with melted butter and a quarter cup of splenda, and spread this mixture in the pie pan.

Pour in the blended pumpkin/squash mixture, place in preheated oven (350°), and bake for c. 45 minutes, or until an inserted butter knife comes out clean.

Allow to cool, then dig in.


Written by tonybaldwin

January 25, 2011 at 3:31 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: