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Old 03-23-2004, 02:40 PM   #121
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Old 03-23-2004, 02:43 PM   #122
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Old 03-23-2004, 02:43 PM   #123
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Old 03-23-2004, 07:26 PM   #124
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Here is my latest chocolate cake yummy
I used the origanal cake recipe only I used pecan flour instead of the almond flour, to me the pecan flour tastes better with chocolate than the almond. Then I added a capfull of chocolate extract and a 1Tablespoon sugar free choc. chips, then cooked as usual. When cooled slightly I frosted it with sugar free Twist Hazelnut Chocolate Spread. If you need a real chocolate fix, then this is it!
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Old 03-23-2004, 08:37 PM   #125
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I played in the kitchen alot today myself with this recipe. I really couldn't seem to get rid of the bitter chocolate taste so I made it without it. I used the same ingredients, but substituted the 1 T of water for 1/4 t. of banana extract and about 2 t. vanilla extract.

OMG it tasted just like banana nut bread. MMMMM good !!! The possibilities are endless.

I can't wait for strawberry shortcake season.
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Old 03-24-2004, 02:54 PM   #126
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Can anyone post the recipe for the larger cake? I'm not that creative!

TIA!
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Old 06-20-2004, 02:51 PM   #127
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Old 08-02-2004, 06:07 PM   #128
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3 Minute Chocolate Flax Cake (Susie's Version)

[COLOR=darkblue]
3 minute Chocolate Flax Cake (Susie's Version)

2 tbs Flax Seed Meal
2 tbs baking Cocoa
1 tsp Baking powder
2 package Splenda
1 egg
1 tbs Davinci Syrups

Frosting
1/8 cup Sour Cream
2 package Splenda

I use a corning dish that is 2 1/2 inches deep and 5 1/2 inches across. Microwave around 1 minute and 10 seconds....cool on rack a little then put frosting on.

Calories 254
Total Fat 16.5g 25%
Saturated Fat 5.3g 27%
Cholesterol 224mg 75%
Sodium 440mg 18%
Total Carbohydrate 14.5g 5%
Dietary Fiber 8g 32%
Protein 12.1g[/COLOR]
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Old 08-25-2004, 06:52 PM   #129
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Old 09-07-2004, 06:49 PM   #130
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this is just too good to loose!!
lacey
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Old 09-17-2004, 01:11 AM   #131
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Whoever grinds their own almonds... what do you use to grind them?

Also, how much flour can you get from, lets say, 1 lb of almonds?

Thanks,

Nikki
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Old 09-17-2004, 11:51 AM   #132
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I've ground them in either a food processor or coffee grinder. They come out much finer in the food processor, but I actually like the nuttier feel in the food processor. (tastes like a chocolate cake with nuts added)

I'm not sure how much flour you get from 1 lb.

angela
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Old 09-17-2004, 07:32 PM   #133
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YUMMY! I just made this tonight. I don't like chocolate so I left out the cocoa, added a Tablespoon of coconut, used coconut Torani syrup instead of the water and cut back on the Splenda. Really good.

Kathy
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Old 09-18-2004, 01:55 PM   #134
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Tried yet another tweak on the recipe...

1/8 c. almond flour
1/8 c. Carbsense MiniCarb Bake Mix
1 heaping T. cocoa powder
1/4 t. baking powder
2 packets of Splenda

2 T. plain whole milk yogurt
2 T. White Chocolate sf DaVinci syrup
1 egg

Follow directions but increased time in micro to 1 min. 20 sec.

It came out very good...a very delicious and tender cake!! I tried to top with some Walden Farms sf chocolate syrup (but didn't care for the syrup at all). SO...I then tried a touch of Steel's sf caramel sauce...that was REALLY good!

Laurie
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Old 09-19-2004, 02:00 AM   #135
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Angela233,

Does the food processor grind down the almonds to the floor consistency?

I sold my food processor in a garage sale 'cause I felt I never used it. Now, I wish I never let it go.

I have a Sunbeam "Little Oscar" that works like a food processor, think I'm going to try that.

Thanks for the information.

Nikki
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Old 09-19-2004, 10:41 AM   #136
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Ok I'm so embarrassed - just realized my original statement did not make any sense - this is what I meant to say:

Quote:
Originally posted by angela233
I've ground them in either a food processor or coffee grinder. They come out much finer in the coffee grinder, but I actually like the nuttier feel in the food processor. (tastes like a chocolate cake with nuts added)
nikki - I've never ground the almonds all the way to the flour consistency with the food processor as I said - I like the nuttier feel of leaving some pieces in chunks. I'm sure you could keep processing and it would become finer - The little oscar should work fine.

try it - i'm sure you will like the results ( i usually just make a 1/2 recipe of a particular flavor until i'm sure I'll like it)

angela
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Old 09-19-2004, 11:13 AM   #137
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this was awsome
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Old 09-19-2004, 03:34 PM   #138
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OK I am a moron. I wrote this recipe down and wrote the carb count of 8.6. I thought that was the cooking time so I cooked it for 8 minutes. Needless to say it did not turn out like all of yours. Then dummy me put the 2 cup measuring cup in the sink and ran water into it and it broke. Duh. Not sure if I am ready to try again or not.
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Old 09-20-2004, 09:58 AM   #139
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OK I remade it and only cooked it one minute. Was this ever good (and easy). Thanks.
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Old 09-26-2004, 09:04 PM   #140
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I made the recipe with almond meal. Istead of the Splenda I added 1T Kahlua Syrup and 1T Amaretto Syrup. Since I increased the cocoa powder to 2T I also added 1T of erythritol.

I am sitting here giggling like a little school girl, because I feel like I cheated. My husband liked it too and was amazed that I could make that in a couple of minutes.

BTW: I also added a pinch of salt. My Granny always said that every recipe the requires sugar needs a pinch of salt for balance. One more thing that I added was a little vanilla.

I served it with whipped cream.

I felt like I was at a gourmet restaurant because the two syrups made it moist at the bottom like those fancy rasberry amaretto decadence cakes.

I think next time I will add a few drop of brandy or something alcoholic to give it a more liqueur-type flavor along with a few repberries.

I am loving this. And, I am not a chocoholic.
I wonder what would happen if I eliminated the cocoa powder, added vanilla shake powder and a few blueberries. Would that make a blueberry muffin? Has anyone tried non-chocolate versions?
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Old 09-30-2004, 01:47 PM   #141
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Can someone help me? The original recipe indicates that the carb count for the entire recipe is 8.6. Some people are posting that 8.6 carbs is per serving of the cake. Which is it for the original recipe without any tweaks? I have been eating the whole thing under the impression that it was only 8.6 for the entire cake.

Thanks,
Jennifer
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Old 09-30-2004, 02:37 PM   #142
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That is for the entire cake, but you can put davinchi instead of the 5 packets of splenda which will lower it. When I use to make it I would put 2-3 splenda packets and some davinchi, yummy that cake is good. I use to make it all the time and put sugar free twist on top SINFUL!!
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Old 09-30-2004, 02:54 PM   #143
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Thanks!! I feel much better knowing that the entire cake is only 8.6.
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Old 09-30-2004, 02:58 PM   #144
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If you like that one, also try the peanut butter one, I think Linda Sue has it listed on her website

PS: Here is the brownie one, excellent also!

PB & Chocolate Brownie Breakfast

2 oz cream cheese
1 tbs peanut butter, no sugar added
1 tbs butter
1 egg
1 tsp vanilla
3 packets splenda
1 tbs cocoa powder


Place first 3 ingredients in a microwave safe bowl, cover with plastic
wrap and heat on high for 30 seconds. Mix together until smooth. Add
remaining ingredients and whisk together until texture is creamy.
Transfer to a greased microwave save bowl (I spray with a little pam),
cover with plastic wrap, and heat on high for 2 minutes.

Last edited by Lisam1131; 09-30-2004 at 03:02 PM..
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Old 10-01-2004, 04:36 PM   #145
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Snickerdoodle cake

My daughter just tweaked the original recipe and made what she calls "Snickerdoodle Cake," because it smells and somewhat tastes like snickerdoodles!

She omitted the cocoa, doubled the vanilla, and added several shakes of cinnamon (1/4 t, maybe?). It was delicious! Next time we're going to make an orangy frosting to put on it.

Not bad for 11 years old, I thought!
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Old 10-02-2004, 04:41 AM   #146
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Idahospud, I sent you a pm.
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Old 10-03-2004, 09:33 AM   #147
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This is the best LC treat recipe I've ever found and I've tried quite a few. I made this about 10 times over the weekend, trying different versions.


This version is indistinguishable from regular chocolate cake - even fooled my non-lowcarbing daughter:

Barefoot's 3 Minute Chocolate Cake


1/4 cup Carbquick
2 full tablespoons unsweetened chopped chocolate
1/4 tsp baking powder
2 tablespoons melted butter
1 tablespoon DaVinci syrup - your favorite flavor. (I tried caramel and white chocolate)
1 tablespoon erythritol granules
one egg

Melt butter and chocolate together in a small cup in the micro. Remove and stir in erythritol. Stir well.

Meanwhile, mix Carbquick and baking powder in a glass bowl. Add egg and DaVinci syrup. Add chocolate/butter/erythritol mix to the bowl and whisk well until all ingredients are well blended.

Microwave on high for 1 minute 20 sec - your microwave time may vary.

Let sit for a few minutes, then enjoy with a dollop of whipped cream or LC ice cream.

This version is fluffy with a regular cake like texture and a deeper chocolate flavor. I can imagine that this could easily be turned into some sort of molten chocolate lava cake.

When I get a moment, I'll try to determine the carb count. It definitely makes one huge serving or two medium servings.

I would also like to try this baked in the oven.

Enjoy! Barefoot
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Old 10-04-2004, 04:20 PM   #148
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Barefootgrrl,

What is Erythritol granules? Is it a thickner?

Thanks,

Nikki
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Old 10-04-2004, 07:57 PM   #149
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Old 10-05-2004, 07:08 AM   #150
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barefootgrrl - Can you elaborate on 2 full tablespoons unsweetened chopped chocolate? I am used to measuring choc by the ounce.
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