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Pray for my daughter
deejcop:
Little Anna will definitely be in my prayers, Brian.
DJ
Beloved:
We lift up our eyes to You O lord, our Refuge and Strength. Trusting in Your promises we know that you are Faithful, You will give this family the strength they need and the help that is necessary.
Today let Your mercies overwhelm our worries. Give us a humble dependence on your gracious will and grant us the grace to understand this illness. Purify or faith during these days so we can gain a keener sense of values and deeper appreciation of the blessings that surround us.
Beloved
Always practical
Low Carb Double Chocolate Walnut Brownies1 1/2 tablespoons wheat bran, or oat bran 1 1/4 cups plus 1/2 tablespoon soy flour 4 ounces unsweetened baking chocolate 1/2 cup unsalted butter 2 cups sugar substitute (recommended: Splenda) 1/2 cup heavy cream 5 large eggs 1 tablespoon no sugar added vanilla extract 2 teaspoons baking powder 1/2 cup chopped walnuts Low Carb Chocolate Frosting, recipe follows Special Equipment: 8-inch square baking pan Preheat oven to 325 degrees F. Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides. Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed. With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture. With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces. Low Carb Chocolate Frosting: 3 tablespoons unsalted butter, softened (not melted) 5 tablespoons unsweetened cocoa powder 1 cup sugar substitute (recommended: Splenda) 1/3 cup heavy cream 1 teaspoon no sugar added vanilla extract Few drops hot water, as needed, to thin consistency Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.
Nutrition Information
Nutritional Analysis per serving Calories 152
Fat 14 grams Saturated Fat 7 grams
Carbohydrates 6 grams Fiber 2 grams
Net Carbohydrates 4 grams
Beloved:
Sorry I was trying to fix the recipe and posted it by mistake. I have searched the web for all kinds of diabetic brownies. This one looked good.
I hope Anna likes them
Low Carb Double Chocolate Walnut Brownies
1 1/2 tablespoons wheat bran, or oat bran
1 1/4 cups plus 1/2 tablespoon soy flour
4 ounces unsweetened baking chocolate
1/2 cup unsalted butter
2 cups sugar substitute (recommended: Splenda)
1/2 cup heavy cream
5 large eggs
1 tablespoon no sugar added vanilla extract
2 teaspoons baking powder
1/2 cup chopped walnuts
Low Carb Chocolate Frosting, recipe follows
Special Equipment: 8-inch square baking pan
Preheat oven to 325 degrees F.
Spray pan with nonstick vegetable oil cooking spray. Set aside.
Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides. Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture. With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream.
Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.)
Cool completely before frosting with low carb chocolate frosting.
Cut into 5 rows by 5 rows to make 25 pieces.
Low Carb Chocolate Frosting:
3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few drops hot water, as needed, to thin consistency
Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.
Nutrition Information
Nutritional Analysis per serving Calories 152
Fat 14 grams Saturated Fat 7 grams
Carbohydrates 6 grams Fiber 2 grams
Net Carbohydrates 4 grams
Beloved
gmik:
beloved....you are so sweet!! Even tho the brownies are for Anna, I am going to use the recipe too!
buddyjc:
--- Quote from: Beloved on August 01, 2006, 10:35:45 PM ---
We lift up our eyes to You O lord, our Refuge and Strength. Trusting in Your promises we know that you are Faithful, You will give this family the strength they need and the help that is necessary.
Today let Your mercies overwhelm our worries. Give us a humble dependence on your gracious will and grant us the grace to understand this illness. Purify or faith during these days so we can gain a keener sense of values and deeper appreciation of the blessings that surround us.
Beloved
Always practical
Low Carb Double Chocolate Walnut Brownies1 1/2 tablespoons wheat bran, or oat bran 1 1/4 cups plus 1/2 tablespoon soy flour 4 ounces unsweetened baking chocolate 1/2 cup unsalted butter 2 cups sugar substitute (recommended: Splenda) 1/2 cup heavy cream 5 large eggs 1 tablespoon no sugar added vanilla extract 2 teaspoons baking powder 1/2 cup chopped walnuts Low Carb Chocolate Frosting, recipe follows Special Equipment: 8-inch square baking pan Preheat oven to 325 degrees F. Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides. Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed. With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture. With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces. Low Carb Chocolate Frosting: 3 tablespoons unsalted butter, softened (not melted) 5 tablespoons unsweetened cocoa powder 1 cup sugar substitute (recommended: Splenda) 1/3 cup heavy cream 1 teaspoon no sugar added vanilla extract Few drops hot water, as needed, to thin consistency Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.
Nutrition Information
Nutritional Analysis per serving Calories 152
Fat 14 grams Saturated Fat 7 grams
Carbohydrates 6 grams Fiber 2 grams
Net Carbohydrates 4 grams
--- End quote ---
Thank you Beloved, and Katy thanks you for the brownie recipe.
Love to Ya,
Brian
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