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Old 09-26-2007, 06:28 PM   #391
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Originally Posted by PalmTreeGal View Post
What was the final verdict on whether these are freezable? It would help me with portion control.
i think if you double wrap them before you freeze, then thaw in fridge, they should be ok.
i made these sunday, and i only have 4 left... sunk a tiny square of dark chocolate in some of them- yum!
where do you live at in CA? i am in orange, ca... the weather is great, but i am missing the change of seasons i had in the midwest...
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Old 09-26-2007, 06:46 PM   #392
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I am in the Bay Area. We are from New England and came out here 2 years ago for me to go to school. I graduate this fall and we are looking to move somewhere less expensive! I don't miss the seasons much but DH does a lot.
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Old 10-04-2007, 10:24 AM   #393
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OK CAN I JUST SAY THANKYOU THANKYOU THANKYOU FOR WHO EVER POSTED THIS RECIEPE, I JUST MADE THEM ONLY 1/2 THE ORIGINAL ING.
CAUSE ONLY HAD 1 PACK OF CR. CHEESE, BUT BIY ARE THESE GOOD. SOME OF THE BROWN TOP ONES I PUT WITH THAT SUGAR FREE SYRUP CHOCLATE, BUT IT BURNED A BIT BUT DIDNT MATTER UNREAL!!


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Old 10-04-2007, 10:39 AM   #394
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I made a half-batch in mini muffin pans last weekend - got 12 little bite-sized muffins, they only took 10 minutes to bake at 325* (convection oven) and as soon as I pulled them out, I put about 1/2 teaspoon of SF strawberry jam on top of each one. Refrigerated and boy they were soooo gooood! DH loved them.
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Old 10-04-2007, 01:58 PM   #395
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Ayaush it looks like you didn't use liners in your muffin pan. Did the muffins release easily?
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Old 10-05-2007, 06:07 AM   #396
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Ayaush it looks like you didn't use liners in your muffin pan. Did the muffins release easily?
I made the muffins a couple of nights ago in a good quality, non-stick muffin pan, without the liners, thinking I didn't need them, and mine did stick. I had a difficult time getting them out of the pan. A couple of them crumbled right up. The others I had to scrape a knife around the edges to get them out of the pan with minimal crumbling. I would suggest using the liners. I know I'll definitely use them next time.

With that said, they were still VERY delicious. Like mini cheesecakes. I made them before with vanilla extract, this time I used lemon extract. I much prefer them with the lemon instead. They were awesome with my cup of morning coffee.
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Old 10-05-2007, 07:07 PM   #397
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hello , mine didnt stick i put that spary and let them cool of fand they just came out.
I just got lots more of the ingre. my familt loved them.
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Old 10-07-2007, 12:32 AM   #398
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Anyone tried the liquid stevia sweetners yet?
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Old 10-07-2007, 06:09 AM   #399
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these sound great going to make some today!!
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Old 10-07-2007, 11:11 AM   #400
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I made a double batch last night and used 3 eggs instead of the 4 eggs called for. I also used WheyLow as the sweetner. My calculations came out to 175 cals per cupcake and 4 carbs.

Hubby says he prefers the 4 eggs and the slightly crumbly texture to the creamier texture of the 3 eggs in the double batch.
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Old 10-08-2007, 09:29 PM   #401
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[COLOR="DarkOrchid"]Anyone know what to add to make chocolate ones? I have cocoa powder and chocolate Artisan syrup and think that would taste wonderful!!![/COLOR]
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Old 10-08-2007, 10:45 PM   #402
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[COLOR=Red]I love Chocolate!!!! But I made these into chocolate ones last week. I have to admit, I don't like them nearly as well.

I only made half a batch. I added (if I remember correctly) 1/4 cup cocoa to it. They still don't really taste chocolaty to me. And I know that adding more wouldn't really help. I had read on another site where they added half that amount of cocoa, and they were talking about how good & chocolaty they were. But I was very disappointed. You will probably need extra sweetener if you add the cocoa too. Sorry, I've forgotten now just what else I added (sweetener, DaVinci syrup, etc.).

Everyone has different tastes, so you might love them.

[/COLOR]
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Old 10-09-2007, 08:18 AM   #403
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I made a mocha variety. Added a tsp of coffee extract, a tbsp of cocoa, and just a bit of espresso powder. They were really good. I do find that when I make them with the cocoa, they are better just a bit warmed up, so I take one out of the fridge about 15 minutes before I want to eat it. It softens up a bit and is less crumbly. The creaminess works better with the chocolate flavor, I think.
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Old 10-09-2007, 02:08 PM   #404
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Somebody posted that they pushed a square of dark or SF chocolate into each muffin before baking. That might be even BETTER than trying to make a chocolate batter!
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Old 10-09-2007, 02:57 PM   #405
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Quote:
Originally Posted by Charski View Post
Somebody posted that they pushed a square of dark or SF chocolate into each muffin before baking. That might be even BETTER than trying to make a chocolate batter!
[COLOR=Red]I think I would probably like that better. [/COLOR]
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Old 10-09-2007, 03:47 PM   #406
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I know, I would too, Billie! Post what you think if you do it!
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Old 10-09-2007, 05:28 PM   #407
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Um, ok, I just realized that I don't have a muffin pan - AND I'M 36 YEARS OLD! Who knew? What else could I try cooking it in? Maybe an 8x8 pan and cutting it into squares? Other suggestions anyone?
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Old 10-09-2007, 05:30 PM   #408
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Do you have custard cups? I might make half a recipe and use those.

You COULD try it in the 8 x 8 but you'll have to let US know how it turns out! LOL!
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Old 10-09-2007, 05:44 PM   #409
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Ok, here's what I did, I put 9 cupcake liners inside of the 8X8 pan - I ate two heaping spoonfuls of the remaining batter and let my kid eat the rest. This means, I'll have to wait to try the cooked version in the morning - but just the batter was creamy smooth goodness - true comfort food - something I've been missing TERRIBLY since going low carb! I LOVE THIS SITE! And Charski, I'll let you know how my muffins turn out - I think they'll be fine, if a bit misshapen, LOL
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Old 10-09-2007, 07:59 PM   #410
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Quote:
Originally Posted by Marvelissa View Post
Um, ok, I just realized that I don't have a muffin pan - AND I'M 36 YEARS OLD! Who knew? What else could I try cooking it in? Maybe an 8x8 pan and cutting it into squares? Other suggestions anyone?
[COLOR="DarkOrchid"]LOL! I could send you one of ours!! We have (2)12 cup and (1)6 cup in metal, a 12 cup in silicone and 24 indiv. silicone cups! If you go buy a muffin pan i highly reccomend silicone!! Just spray very lightly and they are the easiest thing to clean!

I will be making chocolate muffins tomorrow. I had to wait for the heat wave to go away since I let mine cool in the oven with it open a few inches after they are done cooking and that tends to heat up the kitchen a little bit.[/COLOR]
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Old 10-09-2007, 09:09 PM   #411
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I know, I would too, Billie! Post what you think if you do it!
[COLOR=Red]That may be a while, as I just baked those chocolate ones a few days ago, and I'm still eating on them.
I really don't like to cook, so I sometimes keep wanting to try something for quite some time before I finally give in ad do it. LOL
And gotta figure out what chocolate I want to try puttin inside, if/when I decide to try it.

Maybe someone else will try them before I do, and report their thoughts about them.

Oh, by the way, I baked mine in individual silicone cupcake cups in the microwave.
[/COLOR]
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Old 10-10-2007, 10:00 AM   #412
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[COLOR="DarkOrchid"]Ok here's the chocolate version I made today. I still have them cooling. I leave them in the oven with the door open for an hour then countertop coo them for another hour before taking them out of the muffin cups. I will have one later after they go in the fridge and get cold.

Will be making Kevins Simple Coconut Cookies also today! I'm so glad the weather cooled off!! [/COLOR]
Attached Images
File Type: jpg chocolate muffins1.jpg (81.4 KB, 98 views)
File Type: jpg chocolate muffins2.jpg (89.5 KB, 69 views)
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Old 10-10-2007, 12:32 PM   #413
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How did you make the chocolate ones?? Recipe please!! I made a chocolate fluff yesterday. Used cream cheese and beat it until smooth. Then added whipping cream, 5 pkgs splenda, 3 tbs of cocoa powder. It was really good. Like Chocolate Mouse.
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Old 10-10-2007, 01:34 PM   #414
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[COLOR="DarkOrchid"](2) 8 oz pkgs cream cheese ( I put them in the s/s bowl from the mixer in the oven as it is heating up to make it really soft)
1/4 cup splenda
1/4 cup artisan chocolate SF syrup
2 eggs ( I think I could have used 3)
1/2 tsp vanilla extract
2 1/2 tbs cocoa powder

Mix well. Pour into muffin pan, or cups. Bake 18 minutes.Turn off oven and open door a few inches. Let cool that way for 1/2-1 hours. Take out of oven and cool on counter for 1/2-1 hour. Refrigerate.

They came out a tad bit dry thats why I prob could have used an extra egg. I will keep it in mind for the next time. [/COLOR]
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Old 10-10-2007, 01:46 PM   #415
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Thanks... I will be trying these!
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Old 10-11-2007, 06:48 AM   #416
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[COLOR="DarkOrchid"]oops, I forgot I put 2 scoops protein powder in there too! Thats another reason they are drier than usual.[/COLOR]
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Old 10-12-2007, 10:19 AM   #417
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I'm trying the originally posted recipe now. I don't have any muffin liners so I'm a bit nervous about them sticking. I am using a good quality non-stick muffin pan with no stick spray. So hopefully that will help. I'm too excited about trying this recipe to wait any longer. My batter is a little lumpy..I hope that's okay.

Last edited by Dianacan; 10-12-2007 at 10:29 AM..
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Old 10-12-2007, 10:39 AM   #418
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Diana, when they come out of the oven, let them sit on the counter for about 10 minutes, then run a knife around the edges - it loosens them from the tin and keeps them from cracking/shrinking in the middle so much, because they're not trying to pull free on their own! LOL!

Then I refrigerate them, and remove when thoroughly chilled.
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Old 10-12-2007, 03:26 PM   #419
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Just finished eating my second batch. Time to made some more.

Next time... flavors!
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Old 10-12-2007, 03:30 PM   #420
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I just saw this thread and after reading this recipe, I am SO making these!!!!
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