3-hour Glucose Test Results November 19, 2007

Well as it turned out I failed my 3 hour glucose test…so I guess that means I have gestational diabetes. I must say that I am bummed! I really tried so hard for 2 weeks to watch my diet. I cut out all juice and soda. I limited my sugar intake and if I ate any sweets it was sugar-free.  In fact, I only gained 1 pound in the last 2 weeks. Oh well…

Now I have to attend a consultation and a 3-hour class at the hospital. I guess that means I’ll have to restrict my diet and start pricking my finger to test my blood sugar levels. I am not looking forward to this at all, especially since it is the holidays and as you know I really enjoy baking. Maybe I need to search out some sugar-free/sugar substitute recipes.

I’m going to try to enjoy my Thanksgiving meal while watching what I eat. I think it’ll be tough…especially, resisting dessert. I wonder if it’s okay to have just a tiny bit of dessert?

I’ll post an update after I attend my consultation and my 3-hour class.

Sharing another Cookie Recipe November 19, 2007

I guess my first cookie recipe didn’t go over so well…I haven’t had any comments or any recipies from anyone. Oh well!

Here’s another recipe that I’d like to share. It’s from Sam Choy’s pastry chef. Sam Choy is a chef from Hawaii, just in case you didn’t know. These are delicious, esp. if you love chocolate and nuts.

Hawaiian Chocolate and Nut Bars

Crust:

• 3/4 cup butter, softened
• 1/2 cup brown sugar
• 1 1/2 cups flour
• 1/2 cup macadamia nuts, coarsly chopped

 Cream together butter and sugar. Add flour, then nuts. Press into parchment lined 9″ x 13″ pan. Bake at 350 degress for 15 minutes.

Filling:

• 8 oz. Hawaiian Vintage Chocolate Kona Estate (or any good quality chocolate)
• 1 cup macadamia nut halves
• 1 cup walnut pieces
• 1 can condensed milk
• 2 tsp. madagascar vanilla extract
• powdered sugar

 Sprinkle chocolate and nuts over crust. Combine vanilla with condensed milk and spread over chocolate and nuts. Bake till golden brown for approximately 25 minutes. Cool completely and cut into small bars. Roll in powdered sugar.