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Old 11-28-2004, 05:00 PM   #1
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Chewy Peanut Blossom Cookies

I have made these and they are great. Changed a recipe from the Hershey site, and used the sugarfree Hershey's kisses instead of the chips

Chewy Peanut Blossoms

48 sugar free chocolate chips or pieces of sugar free chocolate
14 oz LC sweetned condensed milk
3/4 cup creamy peanut butter, natural or LC
2 cups carbquik or other flour subs to equal 2 cups. Mix and match. Whey, Almond, Atkins bake mix, etc.
1 teaspoon vanilla extract
About 1/4 splenda or bulk sugar sub.

1. Heat oven to 350 degrees.

2. Beat sweetned condensed milk and peanut butter in large bowl until smooth. Add baking mix(s) and vanilla; blend well. Shape into 1 inch balls. Roll in splenda, place 2 inches apart on ungreased cookie sheet.

3. Bake 6 to 8 minutes or until very lightly brown (do not overbake). Remove from oven; immediately press chips or chunks in center of each ball. Remove to wire rack and cool completely. Store in tightly cover container. Makes 4 dozen cookies.
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Old 11-28-2004, 11:22 PM   #2
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Beeb, did you use the low-carb condensed milk recipe that was on the board not long ago for this recipe? This sounds really good.
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Old 11-29-2004, 07:34 AM   #3
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Yes I used the recipe for the sweetned condensed milk on here. Made that first and when it was cooled made the cookies.
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Old 03-16-2008, 03:46 PM   #4
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These are yummy! I used halved sugar free reese's in place of the kisses. For the condensed milk I used this recipe from Low Carb Luxury:

Low Carb Sweetened Condensed Milk


Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 1/2 cups Splenda

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you'd ordinarily use sweetened condensed milk (like Eagle Brand.) Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.


For the carb quick I used this bake mix recipe, also from Joan:

This is what I use to substitute for 2 C of flour:
1+1/4 C vanilla (or plain, depending on the recipe) whey protein powder -- sometimes I may use 1+1/3, or even 1+1/2 cup whey protein, depending on the recipe)
2 T vital wheat gluten flour (Bob's Red Mill -- 6 g carbs per quarter-cup)
2 T oat flour - I used soy flour
1 to 2 tsp xanthan gum
1 tsp baking powder (this is in addition to whatever is called for the recipe)

I would make these again. Really tasty!
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Old 03-16-2008, 07:46 PM   #5
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Beeb, thanks for the recipe! These are my favorite HC cookie since they're so quick to make and tasty! It'll be nice to have a LC version!

Swinglow, how does your Carbquik copy compare with the original? Can you tell much difference when using it in recipes? So glad to have this! Thanks!
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Old 03-16-2008, 09:00 PM   #6
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Hey there, jigglenomore! I really liked the way this flour sub behaved in this recipe. Wasn't crazy about the taste of the raw dough but the baked cookie came out fabulous! Even my bf admitted it was tasty.

As for how it would compare to carbquick, I simply have no idea. :blush: I've never used Carbquick before. I liked this sub because it was easy to make and I was able to find all of the ingredients locally.


Quote:
Originally Posted by jigglenomore View Post
Beeb, thanks for the recipe! These are my favorite HC cookie since they're so quick to make and tasty! It'll be nice to have a LC version!

Swinglow, how does your Carbquik copy compare with the original? Can you tell much difference when using it in recipes? So glad to have this! Thanks!
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Old 03-16-2008, 09:37 PM   #7
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Here is a similar cookie.

http://www.lowcarbfriends.com/bbs/lo...ml#post7808688
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Old 03-17-2008, 04:10 AM   #8
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hey swinglow...I like your replacement mix for the Carbquick you listed (cause I already have those ingredients...LOL).

Have you made anything else with the replacement mix?
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Old 03-17-2008, 05:55 AM   #9
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Hey Char, no this was my first time. Came out well, though, I'm definitely up for experimenting more.

There's another that I'm also interested in that follows:

1 cup almond meal
1 cup vital wheat gluten
1 cup plain whey protein powder
2 packets Splenda
2 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt to balance flavors
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Old 03-17-2008, 12:05 PM   #10
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Thank you for posting this. I am making these today and cant wait to try it!
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Old 03-17-2008, 12:39 PM   #11
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I only made 5 of these yesterday. I wanted to make the rest of them today and store in the freezer. So I chopped up the rest of the reeses and added them right to the batter. I had to increase the baking time to 7 minutes but they were really good. I'm going to store them in the freezer.

Next time I make these I'm going to use Dexmis' Peanut Butter Cups (without the almonds) as the chunks.


Dexmis' Peanut Butter Cups

1 stick butter OR 1/2 cup coconut oil
1 square unsweetened baking chocolate
1/3 cup splenda
1 T. cream or half & half
4 T. unsweetened peanut (or other nut) butter
sliced almonds

Put 8-10 paper muffin cup liners in a muffin tin. Add a layer of almonds in the bottom of each. Melt butter, chocolate & splenda in microwave. Stir in cream and nut butter. Divide evenly among the muffin cups. Freeze until solid. Keep frozen or they'll melt. Eat directly from freezer.

These are AWESOME, and I have to be VERY careful with them!! You can sub coconut oil for the butter, if you like. But don't sub davinci for the splenda--they seem to need the bulk. Even with granular splenda, if you make 10 of them, I think they're about 3 carbs each. And about 2 g of protein.
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Old 03-17-2008, 01:59 PM   #12
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Denise, thanks so much for the Carbquik sub info!
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Old 03-17-2008, 02:06 PM   #13
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You're so welcome, Jigglenomore. I hope it works in for you in the recipes you try.
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