My Corner of the World

My Corner of the World -

Chocolate Sauce

chocosauceI don’t think I’ll ever buy chocolate sauce again.  I found a very good recipe for it and modified it.  Instead of using sugar, I use Splenda (1:1 ratio).  It truly is fantastic and I find it thicker and chocolatier than Hershey’s, for example.  I made a double batch of it and it yielded about a half litre.  I used it in my homemade Irish Cream :-)  So here’s my take on it…


  • 1 cup good quality unsweetened cocoa powder (I used Fry’s)
  • 1 cup Splenda (1:1 ratio)
  • 1 cup cold water
  • 1/2 teaspoon kosher salt (I used course grey salt)
  • 1 tablespoon vanilla extract


In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.

Continue boiling until mixture thickens, about 3 – 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.

Remove from heat and stir in the vanilla. Cool.

Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

Irish Cream

irishcreamI keep losing this recipe I have posted on Facebook so I’m putting it here to avoid spending so much time looking for it.  The recipe I use is based on this recipe.  I’ve modified to be easier on my blood sugar since I’m diabetic and has few calories.  The trade-off is that it doesn’t have the rich and thick consistency that Bailey’s has, but as far as I’m concerned, it’s still really good!


  • 3/4 cup Irish whiskey (I used Jameson, the original recipe called for 1 2/3 c. but I find it too strong)
  • 1 cup homo milk (the original recipe called for 35% cream, I tried 18% and it worked well, but homo milk is 3.x%)
  • 1 can fat free Carnation milk (the original recipe called for sweetened condensed milk but I want to avoid blood sugar spikes)
  • 2 tbsp chocolate syrup (add an extra tbsp. if you like it more chocolaty)
  • 2 tsp pure vanilla extract
  • 1 tbsp. instant coffee (or you can use about 3 tbsp. cold prepared coffee, but I find it better with instant)
  • 1.5 - 2 tbsp. Splenda (the one with a 1:1 ratio of Splenda/sugar), depending how sweet you like it


Place all ingredients in a 1 litre mason jar, cover, and shake well.  If you use cream instead of homo milk, use an immersion blender (you might need to use the whisk for it as the blade part will probably be too big for the regular mason jar unless you have either a small immersion blender or a wide-mouth mason jar).  Refrigerate and serve cold.

Ham and Broccoli Casserole with Egg

I had company over for Christmas eve dinner and got good reviews on it.  I got this from Kraft’s site and it’s very good!  The only alterations I did was using the turkey Stove Top instead of Chicken, I used fresh broccoli, Hellman’s mayo instead of Miracle Whip, and I added mushrooms to it.


  • 1 stalk of broccoli (I use stalk and florets – no need for wasting)
  • About 2 cups of cubed, cooked ham
  • 1 box Stove Top stuffing
  • 4 eggs
  • 2 c. milk
  • 1/2 c. mayo or Miracle Whip
  • About 1.5 – 2 c. shredded cheese
  • 1 227 g. of sliced mushrooms


Spread the broccoli and ham in a large greased (I used cooking spray) baking dish.  Add cheese and stuffing on top.  In a separate bowl, mix milk, mayo,  and eggs well then pour mixture on top of casserole.  Refrigerate for a 1/2 hour, bake at 375 F for about 1 hour.

Fluffy Fruit Salad

I love this!  It’s not great for my blood sugar levels but a little of it doesn’t hurt ;-)


  • 2 large cans of fruit cocktail
  • 2 small cans of Mandarin oranges
  • 2 tubs of Cool Whip
  • 1 package of banana pudding mix (I had Dr. Oetker on hand)
  • 1 package of vanilla pudding mix

Mix the Cool Whip and pudding mixes together until well blended. Drain fruit cocktail and Mandarin oranges and add to the Cool Whip mixture. Coat well. This makes a lot.  Mmmmm it’s so good!  Next time instead of using vanilla, I’ll see how it is with chocolate pudding mix :-)

Easy Nutella Brownies

I’m going to make these this weekend and Brad will be the guinea pig ;-)  Oh woe is him!  hehehehehe  I will be modifying it so that it’s a pan of brownies rather than individual ones.  They’ll be so easy to make.  This recipe calls for 1 c Nutella, I’m going to try 3/4 c Nutella and 1/4 c peanut butter.  Mmmm should be good!


  • 1 cup nutella
  • 2 eggs
  • 10 Tb all purpose flour (or 1/2 cup plus 2 Tb)
  • 1/4 tsp salt (optional)
  • 1/4 cup chocolate chips (optional)


Preheat oven to 350 degrees F. Line a regular (not a mini) 12 cup muffin tin with paper liners. Mix together eggs and Nutella in a medium bowl until smooth. Add in flour and mix until just combined. Evenly spread into prepared muffin cups. Sprinkle each with a few chocolate chips, if desired. Bake 12 minutes


If you microwave the Nutella for a few seconds, it will soften it and allow for easier mixing.

Orange Creamsicle Smoothie

Carolyn posted this on Facebook and it just seemed so good, I had to put it up here.  Mmmm I loved creamsicles…  She made it (I haven’t yet) and said it was good but not very “orangy”.  Maybe a little more orange juice and and a little less milk would change that.  Anyhow, here’s how she made it.


  • 1 c. Soy Milk
  • 1 c. Orange Juice
  • 1 c. Frozen Pineapple
  • 1 c. Frozen Apples
  • 1/2 c. Frozen Lemon wedges
  • 1 tsp. vanilla


Blend all ingredients in a blender until smooth and drink cold.