Brownies & Bars, Cakes

Date Chocolate Chip Cake Squares

This is a favorite treat I have been making for years when my husband is eating sugar free. I know, you are probably thinking…sugar free in that house??? Well, my husband has amazing self control and when he decides to eat sugar free, he can do it for years. The only indulgence is Christmas and birthdays. Every once in a while I will make this cake for something a little sweet tasting. The dates, prunes, and raisins make this sweet and moist, try it!

Date Chocolate Chip Cake Squares

1 cup chopped dates
3/4 cup chopped pitted prunes
1/2 cup raisins
1¼ cups water
1/2 cup butter
2 eggs
1½ tsp vanilla
1 cup flour
3/4 cup Equal sweetner
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1 cup chopped walnuts
3/4 cup fruit juice sweetened chocolate chips*

Combine dates, prunes, raisins, and water in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, about 10 minutes. Remove from heat and add butter, stirring until melted; cool.

Preheat oven to 350°. Mix eggs and vanilla into fruit mixture. Mix in flour, Equal, baking soda, cinnamon, nutmeg, cloves, and salt. Fold in walnuts and chips. Spread into sprayed 11″x7″ or 9″x9″ baking pan. Bake 25-30 minutes or until pick inserted in center comes out clean.

*I find fruit sweetened chocolate chips in the bulk foods section at my grocery store.

Original recipe from NutraSweet Company, makers of Equal®. I made some changes to the original recipe.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Muffins

Skinny Chocolate Fudge Muffins

Let’s switch things up and go for something low fat, low sugar, and low calorie…but tastes very good!  This is my version of a recipe I found on a few different websites (weightwatchers.com too) saying it is a knock off of a muffin at Whole Foods.  I made them with low expectations but they are really good!  They are not the prettiest looking muffins, but when you consider the calorie savings, who cares.

1¾ cup old fashioned oats
3/4 cup unsweetened cocoa
1 cup sugar substitute (like Splenda or Equal)
1½ tsp baking powder
1½ tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
3 egg whites
1/2 cup unsweetened applesauce
1/2 cup light sour cream (can use low fat yogurt)
2 tsp vanilla extract
1 cup hot water
1/2 cup chocolate chips (I used milk chocolate, can use other flavor chips)
chopped walnuts & mini chocolate chips for topping, optional

Preheat oven to 350°.  Spray 12 cup muffins pan with non-stick spray or use Demarle muffin tray (no spray needed).  Process oats in food processor or blender until oats are well ground.  In large bowl, mix oats, cocoa, sugar substitute, baking powder, baking soda, cream of tartar, and salt.  In medium bowl, whisk together egg whites, applesauce, sour cream, vanilla, and hot water.  Add to dry ingredients and mix well.  Stir in chocolate chips.  Evenly scoop batter into muffin cups.  Bake for 10 minutes, remove from oven (leave oven on) and sprinkle with chopped walnuts and mini chocolate chips and return to oven and bake another 3-5 minutes until center top of muffins are done.  Cool in tray for about 10 minutes then continue cooling on wire rack.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.