Sugar Free Chocolate Diet Cherry Vanilla Dr Pepper Cupcakes

mmmmmm, these are so good and you can't even tell they're sugar free.

1 box sugar free devil's food cake mix

1 can diet cherry vanilla dr pepper

1 tablespoon cherry juice (optional)

2 tablespoons chopped cherries (optional)

1 can sugar free chocolate frosting

1/2 tub sugar free cool whip

marachino cherries to garnish

Preheat oven to 350 degrees. Place cupcake liners in muffin tins. In a large bowl, add cake mix, diet dr pepper, cherry juice and chopped cherries. Mix together until well blended. Pour 3/4 of the batter in the cupcake liners. Bake 10-12 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.

For frosting, mix 1 can sugar free chocolate frosting with 1/2 tub sugar free cool whip. Mix together until well blended and you get a milk chocolate creamy consistency. Frost cupcakes and garnish with a cherry. Enjoy!

Happy Fall Ya'll!

I love this time of year, cooler temps, beautiful colors, holidays are coming...

I took my dog Gus for a walk this morning and it was so nice not feeling like a snowman and melting while outside... :0

My diabetes has been doing good, but the past few days my sugars have been climbing up a little, it's just my body, I'll be doing fine for a while, then all of the sudden they start going up. Talked to my doctor yesterday, told me to increase my 1 mg. daily Amaryl to 2 mg. daily, started that today, and it's helping so far, woo hoo. I can't complain too much right now, because I'm not really on much diabetic medication and no insulin, so all is good. I just got finished making some sugar free chocolate diet cherry vanilla dr pepper cupcakes, yep that's a mouthful, huh, lol. I'll be back to post the recipe and pics soon.

Banana Walnut Muffins (so good)

1 cup Splenda
1 1/2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1 stick melted butter
1 tsp. salt
1 egg
4 ripe mashed bananas
1/2 cup chopped walnuts

In a large bowl, mix butter, bananas, egg and vanilla, then add dry ingredients and mix well. Spray your muffin tins with non-stick cooking spray. Bake at 350 until golden brown and toothpick inserted in the middle comes clean. This recipe makes 6 large muffins or 12 regular size. I wrap them individually in plastic wrap and freeze, then pop in the microwave when ready to eat.

Sugar Free Peanut Butter Cup Cupcakes

1 box sugar free chocolate cake mix (prepared as directed) 1 bag of sugar free mini reeses peanut butter cups Frosting: use store bought sugar free milk chocolate and add a little peanut butter and milk to make creamier before frosting. Garnish chopped peanuts or reeses peanut butter cups Directions: Prepare cake batter according to directions on package. Pour batter into cupcake liners about 1/3 of the way to the top. Plop in a mini reeses peanut butter cup upside down in the center. Cover the candy with another spoonful of batter to cover the reeses butter cup completely. Bake according to cake mix directions. When cupcakes have cooled, frost and garnish and enjoy!

Banana Nut Bread (light version)

1/2 cup Splenda sweetener
1 stick butter
2 eggs
3 mashed ripe bananas
3 tbls. milk
2 cups flour
1/4 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
1/2 cup chopped pecans (optional)
1/2 cups raisins (optional)
1 cup applesauce
1 tsp. cinnamon

Preheat oven to 350. Grease a loaf pan with cooking spray.
In a large bowl, mix all ingredients and pour batter into prepared pan.
Bake for about an hour or until golden brown and toothpick inserted in center
comes out clean. Let cool completely before removing from pan and slicing.

Cranberry Pecan Muffins

1 3/4 cups flour 1 cup dried cranberries 3/4 cup chopped pecans 1 cup Splenda brown sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla 3/4 cup milk 1/4 cup melted butter (1/2 stick) 1 egg, beaten Preheat oven to 400. Grease or paper line 12 muffin cups. In a large bowl, mix all ingredients and spoon into muffin cups, careful not to overfill. Bake 16-18 minutes or until golden brown and toothpick inserted in center comes out clean. Makes a great breakfast or snack.

Banana Chocolate Chip Snack Cake

1 1/4 cups flour 1 cup semi-sweet chocolate chips 3/4 cup Splenda brown sugar 1 cup Splenda sweetener 1/2 cup chopped walnuts 1 tsp. baking powder 3/4 tsp. salt 1/2 tsp. baking soda 1 1/4 cup mashed ripe bananas 1/2 cup oil 2 eggs 1 tsp. vanilla Preheat oven to 350. Grease a 9 inch pan with cooking spray. In a large bowl, combine all dry ingredients and mix well, then add the wet ingredients and mix well. Pour batter into the pan and bake 40-45 minutes or until the toothpick inserted in center comes out clean. Cool completely before removing from pan and slicing into squares.