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Old 11-01-2006, 01:36 PM   #331
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quick question are these safe for induction? i am so ready to go home and try theseeeeeeeee
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Old 11-08-2006, 07:47 AM   #332
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I just had two for breakfast (I'm on induction) and I used all Almond Davanci and no splenda. Delish!
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Old 11-09-2006, 05:30 PM   #333
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Thanks....I want something bec I just have a big coffee and not super hungry in the morming.

This looks perrrrfect.
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Old 11-19-2006, 05:23 PM   #334
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So i made these last night, baking them in the oven, and adding a crust of almond meal, chopped pecans, shredded coconut, splenda, and butter.
They were pretty wonderful and addictive.
I'm going to do it again adding some orange peel to the fillng.
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Old 11-28-2006, 09:51 AM   #335
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oh my deliciousness! i made 1/2 batch last nite, ate 2 of them while they were still warm and then popped the rest in the fridge. had 2 for breakfast this morning, and they were even more divine. didnt have any vanilla extract so i put almond extract in it, and it made the whole house smell delightful. will definitely be making these ALL the time and grabbing a couple for breakfast. cant wait to try out new things too - davinci, preserves in the dent, etc.etc. definitely a quick easy recipe that i give
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Old 12-03-2006, 09:48 PM   #336
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sounds pretty good. sue
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Old 12-13-2006, 10:22 AM   #337
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My latest tweak:
Added 1/4 cup vanilla whey protein powder to the batter as had been suggested here, and made a crust of 1/2 cup toasted unsweetened coconut, 1/2 cup chopped, toasted macadamias, a few drops of liquid splenda, and mushed it all together with 1/4 cup of coconut oil. Baked without batter in muffin tins for about 7 minutes before adding batter and then doing the 18-20 minute bake. Yum!!
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Old 01-20-2007, 04:11 PM   #338
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Bump.
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Old 01-20-2007, 04:59 PM   #339
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Originally Posted by Shevtriz View Post
quick question are these safe for induction? i am so ready to go home and try theseeeeeeeee
according to dandr, yup
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Old 01-21-2007, 01:02 PM   #340
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I just got brave enough to post a hello message in the main lobby. Mentioned my husband eats cream cheese muffins for breakfast every day, (and lost 40 lbs. or so doing this) and Sandy wanted the recipe. So here it is. Very easy, quick, and everyone loves them!

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

I have learned so much on this site. Thanks you guys!! Joan
Can you post this in the recipe room so I can always go back to get the recipe please? It sounds great!!!
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Old 01-21-2007, 04:16 PM   #341
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Originally Posted by JONAH'S GRANNY View Post
I'm going to try them with the light cream cheese as I'm trying to watch calories too. I bet the pumpkin flavored would be good.

I use the 1/3 less calorie cream cheese (i think its neufadel oh so spelled wrong lol), but i always use this cream cheese because its so much creamier than reg cream cheese
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Old 01-21-2007, 05:16 PM   #342
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Well, after hearing about this since I came back to the boards, I finally came in to see what all the fuss was about.

Now I have a half batch of the original recipe cooling in the water bath in the oven. I looooooooooove cheesecake, and these are so easy that I had to try them. Now I just have to wait until tomorrow.

Thanks Joan, for the original recipe, and thanks everyone else for the ideas and tweaks.
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Old 01-24-2007, 08:36 PM   #343
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I made these today...and while not AT ALL pretty, they are delicious and very satisfying. I just re-started induction today, so i'm only having the plain crustless ones.
I made the original version, but subsititued 1/3 c. vanilla davinci for the sweetener. I cut this down from 1/2 c. as they were to eggy/soggy that way with the first batch i made . I found measuring out 1/3 c. for each muffin tin worked great, so i tweaked them individually that way. I made blueberry/lemon using fresh berries and a very small dash of crystal lite lemon powder. Strawberry using strawberry davinci w/ a diced whole strawberry in the middle. Carmel davinci with SF maple syrup on top. Pumpkin using a TB of pumpkin with cinnamon and an almond/cinnamon nut crust. Finally I used the magical peanut butter cookie as crust, plain batter, and topped with chocolate ganashe after cooling. I like them much better cooled. I had to bake regular cookies for the family, just so they'd keep their hands off of them. Such a delicious and simple recipe
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Old 01-29-2007, 08:59 AM   #344
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Thank you!

JCH, for the original recipe, and Becky for condensing all the tweaks! These are great
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Old 01-30-2007, 06:07 AM   #345
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Made some of these over the weekend. My family loved them. Even my 19 Year old. LOL I ask him did he know he was eating low carb. He was like I don't care..
I do need to get some syrups, as I think they would give more flavor.. To bad I didn't think to add some crystal light.
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Old 02-04-2007, 06:39 PM   #346
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[COLOR="DarkOrchid"]I made these for the 1st time this evening. They look pretty good and look like what they are supposed to from descriptions I read here. I didn't put enough in the muffin cups though so I ended up having enough left to do 7 mini muffins. I couldn't add to the big ones because I did 2 different flavors and didn't want 1 flavor to have a lot more in the cups. At least I know that next time I can add more in them!

I ate one of the minis before it cooled off and it was pretty good! Can't wait to taste them cold now!

Giant Eagle has Philly cream Cheese on sale for $1 so I am going to stock up!! I am thinking of doing a version with spinach and artichoke hearts (obviously taking the sweeteners out!). I will also have to get a couple different DaVinci syrups at Wal Mart this week! [/COLOR]
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Old 02-15-2007, 06:04 PM   #347
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Made these tonight for the first time -- excellent!
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Old 02-17-2007, 01:21 PM   #348
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Struggling with Cheesecake

Le sigh. Cheesecake shouldn't be a hard low carb recipe. But for me, it has been.

I have used three different recipes in the past two weeks, including this one, and I'm not at all happy with the outcome. I want a very smooth, velvety texture, but I'm getting something sort of eggy, cheesey and wet instead. Even though I'm letting them chill for days at a time.

The best version so far was this one in the microwave, of all things. But it still wasn't perfect.

I just don't understand the science of baking. I don't understand what effect more or less eggs has on the batter or more or less sour cream, etcetera.

So frustrated.
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Old 02-23-2007, 11:55 AM   #349
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Le sigh. Cheesecake shouldn't be a hard low carb recipe. But for me, it has been.
stephdray, have you tried Beachgirls cheese cake recipe?
She has posted very precise instructions, and there was a running thread of people's comments and tweaks. If you haven't tried it, I urge you to do so, and use no substitutions the first time around! It is really a heavenly velvety smooth cheese cake.
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Old 03-13-2007, 06:07 AM   #350
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How many calories& carbs

Oh my these are good!! Mine tasted just like a new york cheesecake. Not eggy at all. Was trying to figure out how to put this into fit day. Can someone give me the info i would need . Have already read the 12 pages please dont ask me to reread it.

thanks
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Old 03-13-2007, 05:24 PM   #351
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Oh my these are good!! Mine tasted just like a new york cheesecake. Not eggy at all. Was trying to figure out how to put this into fit day. Can someone give me the info i would need . Have already read the 12 pages please dont ask me to reread it.

thanks
[COLOR="DarkOrchid"]Just go to an empty dayon ****** and enter all the ingred. Take the totals and divide by the number of muffins you got. Then add the totals in under new foods.

I'm gonna have to make more of these SOON! I made 1 batch using Philly cream Cheese and they were WONDERFUL! Then I used the store brand for the 2nd batch and they were awful!! [/COLOR]
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Old 03-13-2007, 07:32 PM   #352
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Yep, they only seem to taste right with the Philly cream cheese. Also they are much better after they cool in the fridge for a while. Joan
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Old 04-02-2007, 01:59 PM   #353
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These are new to me and have been a life saver

I wanted to thank all the "tweakers" for posting their results.

You guys are great
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Old 04-02-2007, 06:33 PM   #354
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Cream Cheese Muffins

Someone made these in the microwave. Would anyone know what page that microwave recipe (version) appears?

I've always wanted to try this recipe and right know I have all the ingredients to do so.

Thanks,

Nikki
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Old 04-02-2007, 08:28 PM   #355
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Originally Posted by Nikki2777 View Post
Someone made these in the microwave. Would anyone know what page that microwave recipe (version) appears?

I've always wanted to try this recipe and right know I have all the ingredients to do so.

Thanks,

Nikki
[COLOR=red]Here is the link to the nuked version (or at least one): [/COLOR]
[COLOR=#ff0000]Click here >[/COLOR] #108

[COLOR=#ff0000]I've made these. I was not sure about nuking them, but I really liked the way they tured out. I used the silicone mini muffin pans. (24) I like to use Caramel DaVinci.[/COLOR]

[COLOR=#ff0000]Here is a note I made on the recipe in my MasterCook:[/COLOR]
[COLOR=red]I made Betsy's recipe. #221 But I put them in mini muffin pans, and nuked them.[/COLOR]
[COLOR=red]I cooked them 2 minutes. Checked them (didn't know what to look for). Cooked 35 seconds. Looked at them/ (again ?) Cooked them 30 more seconds. Then I let them sit in the micro for a few minutes, then took out and sat on the counter to cool.[/COLOR]
[COLOR=red]I only got 20 mini muffins, and most of them weren't very full.[/COLOR]
[COLOR=red]Looks like there about 2 carbs in 4 of these minis.[/COLOR]
[COLOR=red]May want to try 1/4 cup PolyD next time to try to increase volume. Doesn't seem to add noticeable net carbs.[/COLOR]

[COLOR=#ff0000](I can't remember if I tried them with the 1/4 cup PolyD. Tho I really like these, It's been a while since I made them.)[/COLOR]
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Old 04-02-2007, 09:13 PM   #356
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Thanks for the quick response!
Will try a batch tonight.

Nikki
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Old 04-05-2007, 12:14 PM   #357
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These are my breakfast every morning. I have a batch in the oven right now (can't wake up tomorrow without them). My first batch did have dents, and I did them without the water bath. However, they were delish. The batch I have in there now are in a water bath.

Also, thanks to motivate, I love the pizza!

Last edited by Prncssmn7; 04-05-2007 at 12:33 PM..
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Old 04-18-2007, 05:10 PM   #358
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They sound so good, I can't wait to try them tomorrow.
Thanks for posting them.
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Old 04-19-2007, 09:37 AM   #359
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I have got to say these are like Heaven! I am trying to stay under 20 carbs a day and these are such treats. I look forward to getting up in the morning because I can eat these!!!
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Old 05-26-2007, 02:58 PM   #360
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these are sooo good,thanks!Also has anyone tried cooking this in a spring form or cake pan?

Last edited by Trents; 05-26-2007 at 03:12 PM..
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