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Old 01-25-2007, 04:34 AM   #91
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I cannot wait to go buy some cream of tartar so I can try these! They look delicious!
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Old 01-25-2007, 07:05 AM   #92
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Ah... I see where the photo is "supposed" to be, but I see a red-x... I'm guessing the image host is blocked by my work internet filter... I'll recheck again from home tonight!

Thanks for the info!!!
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Old 01-25-2007, 07:14 AM   #93
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This was incredibly yummy!! I just have to find a way to make them a little more filling. They are so light that it takes 1/2 the recipe just to feel full (I had cupcake size ones, b/c I don't have a muffin top pan) and I didn't stay full for long.

I'll tweak them a bit and try again another day.
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Old 01-25-2007, 12:23 PM   #94
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You need to eat this like "toast" with an egg or some other protein to fill you up for breakfast, I think..
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Old 01-25-2007, 10:35 PM   #95
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I made these tonight and used the small individual pans that are about the size of the muffin tops. They didnt have the pan with 6 slots in it. I have looked everywhere!

Anyway I made these tonight and when I opened the oven door to take the cookie sheet out, the little individual plans slidd off the cookie sheet, one in the floor the other tow onto the oven door. So I got mad and ate one that slid onto the oven door! Very yummy!

More in baking now. Wish I had more than 3 pans at a time. I put some SF strawberry Jam on top of the cheese filling, before baking.
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Old 01-26-2007, 07:38 AM   #96
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Gosh..what a bummer..but next time you do this..put them in a 9 x 13 pan..so
they won't be sliding all over Kingdom Come!! Or use a jelly roll pan..
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Old 01-27-2007, 05:58 AM   #97
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I am not sure what I did wrong with this recipe, they tasted good enough to eat but they were bitter...any ideas, I did not have any lemon or lime flavoring to add and I am thinking maybe that was the problem. Also, they did rise like the ones in the photo, that may be because I used a cookie sheet though, what do you think?
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Old 01-27-2007, 08:26 PM   #98
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Hmmm..bitter..? What part was bitter? The cream cheese center? Did you use vanilla?

The whites have to be really stiff before you fold in the yolk part....

I am wondering what happened.
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Old 01-28-2007, 05:36 AM   #99
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sound delicious!
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Old 02-03-2007, 08:48 AM   #100
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I did use the vanilla, I am going to try again, I think I need to whip the eggs more.

I think I just don't love the splenda flavor, I have always found it bitter. Of course they are probably sweeter when they have cooled. I didn't try them cold, I will this time.
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Old 02-03-2007, 09:26 AM   #101
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Maybe you could try mixing sweeteners. It seems to help in some cases.
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Old 02-05-2007, 09:27 AM   #102
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I don't know how I missed this thread but I saw it this morning and made it. OMG these things are good!!!! I don't have a muffin top pan so I improvised with some foil formed using a cereal bowl as a mold.

Mine didn't get crunchy like I had read that some did but they were so good that I think I like them the way they came out. The pastry part was the texture of a firm bread pudding and the filling was a lot like a creamy cheesecake. This recipe is going to the top of my favorites pile.

Thanks CarolynF for posting.




Last edited by BettyR; 02-05-2007 at 09:29 AM..
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Old 02-05-2007, 02:54 PM   #103
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[COLOR="Blue"]Betty - those are really pretty![/COLOR]
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Old 02-05-2007, 02:57 PM   #104
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Betty,

Thanks for the pics....after seeing them, I can't wait to try these! Did you use ricotta or sour cream?

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Old 02-05-2007, 09:46 PM   #105
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I used sour cream, it's what I had on hand. Here is the recipe with what I used.

Cinnamon Cheese Danish Atkins Rolls
Posted 5-28-2003 by CarolynF

Pastry portion:

3 extra large eggs, separated (reserving 1/2 yolk for filling)
(I didn't have extra large eggs so I used 4 large)
1/4 tsp. cream of tartar
1/4 cup granulated Splenda or 3 packets of Splenda other sweeteners
(I used 1/4 cup Splenda plus 1 tablespoon Erythritol)
1-teaspoon cinnamon
(I added 1-1/2 teaspoons vanilla)
3 Tbs. ricotta cheese or sour cream
(I used sour cream)

Filling:

4 ounces cream cheese, softened
1/2 egg yolk (from above)
(I used 1 whole yoke from my 4 eggs)
1/4 cup granulated Splenda or 3 packages, etc.
(I used the same sweeteners as above)
1-teaspoon vanilla
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Old 02-06-2007, 09:07 AM   #106
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I had one of these rolls cold this morning and I think they are even better cold than warm. They are like a rich cheesecake desert of some kind.

I'm going to try to make one with a chocolate filling next time and see how that works. Cinnamon and chocolate are really good together so I think that I'm going to leave the pasty part cinnamon with a chocolate center.
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Old 02-06-2007, 10:07 AM   #107
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Betty: Hey..are you adding cocoa to the cream cheese? I have used SF hot cocoa mix (dry) to make a nice chocolately flavor.. Let us know..
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Old 02-06-2007, 04:24 PM   #108
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Carolyn,
I'll probably use cocoa; I have some wonderful Dutch cocoa that I ordered online and it has the best flavor.

I'm trying to cut way back on my carbs for a while, all that bread it catching up with me in a big way.
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Old 03-02-2007, 01:18 PM   #109
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These are dangerous! Just made them for the first time. Definitely going in the favorites pile!!
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Old 03-30-2007, 04:45 PM   #110
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Thought I'd bump this because it sounds so yummy. I think I'm going to try this this weekend!
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Old 03-30-2007, 05:42 PM   #111
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I made some of these a couple of nights ago and they fell flat in the oven. Not sure what I did, but to be honest with you, I liked those ones the best.
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Old 03-30-2007, 05:59 PM   #112
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These are yummy! I used SF strawberry Smuckers Jam with the cream cheese in some of them, SF grape with cream cheese in some, and some with Walden Farms SF apple butter in some. The rest I made with just cream cheese. I didn't try the chocolate ones.
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Old 03-30-2007, 06:52 PM   #113
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Quote:
Originally Posted by Yummy's_Girl View Post
These are yummy! I used SF strawberry Smuckers Jam with the cream cheese in some of them, SF grape with cream cheese in some, and some with Walden Farms SF apple butter in some. The rest I made with just cream cheese. I didn't try the chocolate ones.
Oh, that sounds good!!
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Old 01-05-2008, 05:44 PM   #114
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Dumb question of the day...what is a "muffin top" pan...only muffin top I know is ... well, nevermind..
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Old 01-05-2008, 08:33 PM   #115
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marking~These look wonderful
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Old 01-05-2008, 09:24 PM   #116
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Old 01-05-2008, 09:25 PM   #117
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Forgot I posted above! Sorry!

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Old 01-05-2008, 10:44 PM   #118
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I make mine on an insulated cookie sheet with baking parchment paper (available in almost any grocery, discount, or big craft stores). NO clean up at all, and you can slide the parchment with rolls onto the counter and start baking the next batch.

Like all of the sweet/eggy roll recipes, I add 1 scoop of protein powder for each 3 eggs. This makes them flatter, but more cakey, less eggy, and less like revolution rolls.
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Old 01-06-2008, 08:35 AM   #119
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Do you have nutritional value of these? i need to plug into ******.
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Old 01-06-2008, 09:21 AM   #120
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Quote:
Originally Posted by CinnamonSpice View Post
Dumb question of the day...what is a "muffin top" pan...only muffin top I know is ... well, nevermind..
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