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Sugar Free Brownies from Cake Mix & Spiced Pears

Success!   Tried making David some brownies from the sugar free, chocolate Pillsbury cake mix.  (And, in case you’re wondering, yes I know they make a sugar free brownie mix – but the stores in my area don’t stock it.)

 

Started by checking the directions on a traditional box of brownies to see what the differences were.   After making the adjustments to the water and eggs – decided to add in extra cocoa and vanilla.

 

Ended up with the following:

Ingredients:

  • 1 box Pillsbury SF Chocolate Cake Mix
  • 3 TBSP water
  • 1 egg*
  • 1/2 cup oil (no canola, please !!)
  • 1 tsp vanilla
  • 1 heaping TBSP cocoa
  • Optional: 1/4 – 1/2 cup chopped pecans

* For more cake-like brownies, use 2 eggs

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Directions:

  1. Combine egg, oil and vanilla in a medium size mixing bowl
  2. Add cake mix and cocoa and blend until moistened. Add nuts here if using.   Batter will be thick but should be ‘spreadable’.  If not, add a little bit of additional water until it is ‘spreadable’.
  3. Pour batter in a greased, 8″ x 8″ baking dish and level. (Oiling the back of a spoon works well and helps keep the batter from sticking.)
  4. Bake in a preheated oven at 350 degrees for 20-25 minutes **
  5. Remove from oven, cool and enjoy

** Brownies will be firm around the edges with soft center; do not over-bake.

These turned out really wonderful and I went so far as to whip up some chocolate frosting for them. In David’s world there can never be too much chocolate or sweet.   Also, you must know they were served up with a couple of scoops of Blue Bell ice cream.

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Have plans next time round to experiment  and make some sugar free cheesecake swirl brownies.  Will post that recipe as well – IF it turns out.  Just never know.

One final thought on brownies from cake mix – would imagine this would work with a traditional chocolate cake recipe if in a pinch.

 

Needless to say, the weather has been HOT which makes working in the yard a real challenge. Find myself doing most of the work after supper equaling a very  long day.  Sigh.

 

 

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While doing the weed-eating last week, took time to pick some pears. Guess the trees must like the soil around here as they are loaded with fruit.  More pears than I know what to do with.    Cake?  Preserves?  Bread?  Ended up making spiced pears one day to go along with some fried pork chops.  The pears were quite tasty and had enough leftover where I could mince them up and make a batch of pear crescent roll Danish for breakfast.   Still loving those crescent Danish pastries.

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Sugar-Free Spiced Pears

This is the recipe for the spiced pears – sugar free, of course. But if you’re not watching your sugar intake – use regular sugar or split the difference and use 50% Splenda® and 50% regular sugar.

 

You’ll need:

  • 5-6 pears
  • 1/3 cup Splenda® (1/2 cup if you like them real sweet)
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 3/4 cup water

Directions:

  1. Peel, core and slice the pears
  2. Over medium heat place sauce pan put the water, Splenda®, cinnamon and cloves – mix. Add in pear slices and cover
  3. Cook over medium-low heat until fork tender making sure all the water does not evaporate. Add more water while cooking if needed.
  4. Remove from heat – enjoy while they are warm or store covered in the fridge to enjoy later.  BTW – we like them cold too.

In addition to the pork chops, these also pair well with ham and fried chicken.  Since they are cooked, also work well in fried pies – or our fav – Danish.  But then I’ve already said that !!  🙂

Note:  The spiced pear recipe can be adjusted to suit personal taste, i.e., more Splenda®/sugar, less cinnamon. Cloves have a strong flavor so use caution there.

 

Enjoy!

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