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Old 01-16-2006, 11:41 AM   #91
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jch, thanks for posting the recipe. the muffins taste great!
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Old 01-16-2006, 01:40 PM   #92
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These sound so good! If my DD wasn't napping right now, I would go to the store and buy some cream cheese. I think I will go tonight!
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Old 01-16-2006, 02:02 PM   #93
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I wonder about adding pnt btr or cocoa to these. Hmmm wonder how s/f caramel davincis would be??
Anyone tried that?

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Old 01-16-2006, 02:30 PM   #94
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I made these last night in my silicon mini muffin pan. I sprayed it with olive oil Pam I did the water bath, then turned off over, left them in there with door open for about 1/2 hour, then 1 hour on counter, then covered with saran and put the whole pan in frig until this morning. They popped right out and no residue in the pan. These are extremely delicious. Next time I make them I am going to chop finer, some of Linda Sue’s Coconutty Crunch and use for a crust.

Thanks for sharing
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Old 01-16-2006, 02:33 PM   #95
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Oh, I forgot to say - no indent!
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Old 01-16-2006, 05:26 PM   #96
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Quote:
Originally Posted by BB in MN
Oh, I forgot to say - no indent!
I love that indent!! Made another batch tonight. Filling mixture this time was:

4oz cream cheese
1/2 egg yolk
1/4 c splenda
1 tsp almond flavoring

Then topped with slivered almonds.
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Old 01-16-2006, 08:46 PM   #97
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Quote:
Originally Posted by BB in MN
Oh, I forgot to say - no indent!


........................


Quote:
Originally Posted by tyler43836
I love that indent!! Made another batch tonight. Filling mixture this time was:

4oz cream cheese
1/2 egg yolk
1/4 c splenda
1 tsp almond flavoring

Then topped with slivered almonds.
Dif'frent strokes.....LOL, that's what's so great about this Board; diverse tastes!

Has anyone tried Nuking this recipe yet?

Shawnee

Last edited by shawneesioux; 01-16-2006 at 08:47 PM..
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Old 01-16-2006, 11:32 PM   #98
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I love my flaxseed muffins in the afternoons, and I wonder if I "swirled" in some of this cream cheese batter into the flax muffin batter if it would come out good. I'll have to try it next time I make them. Kind of like a danish maybe?
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Old 01-17-2006, 05:06 AM   #99
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Another vote...GREAT recipe. subbed 1/3 c. vanilla davinci's for the splenda and vanilla. WONDERFUL and quick.

p.s. - no sinking. they cracked while baking but settled down nicely. I let the muffins cool in the oven for about an hour.
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Old 01-17-2006, 05:23 AM   #100
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These are so good. I really like them with a dab of sugar free raspberry jam on top. Thanks for sharing.
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Old 01-17-2006, 06:44 AM   #101
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Quote:
Originally Posted by tyler43836
I love that indent!!
4oz cream cheese
1/2 egg yolk
1/4 c splenda
1 tsp almond flavoring

Then topped with slivered almonds.
Now I want an indent

The almond flavoring sounds good, have to try that next time I make'em.
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Old 01-17-2006, 07:54 AM   #102
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I made these last night using 1/4 c. splenda and 1/4 c. caramel Davinci's. I sprayed a nonstick muffin pan with PAM. Turned off the oven and opened the door at about 18 minutes and let them sit in the oven about 1/2 hour. Then I put saran wrap on top and put them in the frig til this morning. Ran a knife around the outside and they popped out leaving just a smidge in the bottom of the pan. Great with my morning coffee!

I love the texture. I agree with another poster that these are as close to a cheesecake texture as I have found with lowcarb cheesecake recipes. And these bake up so much quicker then making a whole cheesecake. I will make these often and try other variations. I'll bet they'd be good with lemon extract.

Thanks for sharing!
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Old 01-17-2006, 08:52 AM   #103
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These are the exact ingredients in the Janet's Cheesecake (it just uses more of them and I tweak sweeteners) I've been making since starting LC and I agree it is the BEST!
Never thought to bake it in muffin pans though...
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Old 01-17-2006, 11:39 AM   #104
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These are great I made them with lc pb cookies as the crust as bars and muffins as Linda Sue suggested. I can't believe I can eat them, they are so good and easy.

For lc pb cookies I used a recipe I found on here, but I don't remeber her name

1 c splenda
1 c pb
1 egg
350 for 10 min

They are also quick and melt in your mouth. Great combination.
THanks a lot for the recipe and suggestions.
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Old 01-17-2006, 12:56 PM   #105
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Quote:
Originally Posted by nickey
These are great I made them with lc pb cookies as the crust as bars and muffins as Linda Sue suggested. I can't believe I can eat them, they are so good and easy.

For lc pb cookies I used a recipe I found on here, but I don't remeber her name

1 c splenda
1 c pb
1 egg
350 for 10 min

They are also quick and melt in your mouth. Great combination.
THanks a lot for the recipe and suggestions.

Do you put the cookie crust on the bottom raw, or do you bake them first, then crumble the cooked cookies for crust? thx
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Old 01-18-2006, 06:47 AM   #106
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I made these again last night, still as great as before, but this time I did the whipping cream and crystal light frosting. Wow!!

Not only were they delicious they were pretty, I put one muffin in the bottom of a martini glass, then a dollop of the frosting, next I layered another muffin tilted to the side on that one and added another dollop. They were beautiful and because they were so pretty it seemed sinful!!

I think for Valentines I will make this dessert and use some SF strawberry jello in the whipped cream and layer it for a great presentation.

Thanks for such a versitile recipe!!!
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Old 01-18-2006, 09:13 AM   #107
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Quote:
Originally Posted by sam98632
Do you put the cookie crust on the bottom raw, or do you bake them first, then crumble the cooked cookies for crust? thx
bump
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Old 01-18-2006, 11:01 AM   #108
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SO many great TWEAKS listed here...so I'll add a couple of mine.

These can be NUKED instead of baked! LOL, maybe not a big deal while its Wintertime, but come hot Summer... and turning on the oven seems ghastly...

Also, I wanted a creamier texture, so I added sour cream, and all Davinci for sweetener.

Made half a recipe, added in 1/4 cup sour cream...

Sprayed a mini-silicon muffin pan with Pam (they have very shallow cups, about 1" deep)

Placed about 1 heaping TBLS chopped nuts into each sprayed cup...(didn't make a real crust mixture)

Added creamcheese mixture...

Nuked for probably a total of 2 1/2 min (checked frequently at 30-45 sec intervals for doneness) @1000 wt power.

Char (Charski) posted a sinfully decadent Icing (Char's German Chocolate Ckae Icing) on the Lemon Pound Bundt Cake thread..(page 4 ?)...I will be using a partial recipe of it (at her suggestion) on these lil cheesecakes...Gonna be pure bliss!

Here's pics of the Nuked results...NOT iced yet.



12 hours later...


Shawnee
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Old 01-18-2006, 01:18 PM   #109
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Thanks for the recipe!

I made these last night and put them in the fridge 'till this morning and had one for breakfast. Very yummy!

I didn't have Pam or muffin cups, so I greased my cookie sheet with Crisco and they came out of the pan fine. Mine did fall though. But who cares, they are great!
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Old 01-19-2006, 06:53 AM   #110
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Quote:
Originally Posted by sam98632
Do you put the cookie crust on the bottom raw, or do you bake them first, then crumble the cooked cookies for crust? thx
bump
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Old 01-19-2006, 07:25 AM   #111
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I'm fairly sure they're either making the cookies and crumbling them or possibly baking cookies in the muffin cups and then doing the muffins. I don't think the cookie dough would cook with the batter on top.
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Old 01-19-2006, 07:28 AM   #112
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Quote:
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I'm fairly sure they're either making the cookies and crumbling them or possibly baking cookies in the muffin cups and then doing the muffins. I don't think the cookie dough would cook with the batter on top.
Thank you!
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Old 01-19-2006, 10:09 AM   #113
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I've got them in the oven now. Kept the vanilla, but subbed 1/3 cup DaVinci's almond syrup instead of Splenda, added 1/3 cup NOW coconut shreds and 1/3 cup diced almonds. Batter was wonderful, can't wait to taste the finished product!

I think I may frost them with the chocolate sf pudding/heavy cream frosting posted above. An Almond Joy muffin!!
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Old 01-19-2006, 10:52 AM   #114
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I baked mine in a cooler oven... didn't get the indents... and I miss 'em
We are on our third batch since this thread started. Love 'em with my hot tea in the morn. This last batch I made with a pecan crust MMMMM
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Old 01-19-2006, 11:07 AM   #115
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Originally Posted by valf
I've got them in the oven now. Kept the vanilla, but subbed 1/3 cup DaVinci's almond syrup instead of Splenda, added 1/3 cup NOW coconut shreds and 1/3 cup diced almonds. Batter was wonderful, can't wait to taste the finished product!

I think I may frost them with the chocolate sf pudding/heavy cream frosting posted above. An Almond Joy muffin!!
Only an hour out of the oven and unfrosted - and they are my new fave!! Can't wait to taste after they have refridged overnight.

On the other hand, I may regret finding this thread.....
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Old 01-19-2006, 11:39 AM   #116
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I bake them before I put the cheescake in. I don't know how it would come out if I didn't.
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Old 01-19-2006, 05:44 PM   #117
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I have never liked cheesecake, but just had to try these after reading all the posts about them. They are so good. I will be making more. everyone needs to try them.
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Old 01-19-2006, 06:03 PM   #118
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Holy Crap these are awesome!! i just took them out of the oven.....they are still so hot i burnt my tongue.....but they are still good!! i can't wait 'til they've been in the fridge!!
i used almond flavoring instead of the vanilla....and sprayed the muffin tin w/non-stick stuff. and they popped right out!!
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Old 01-20-2006, 02:44 AM   #119
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Oh my..these are sooooo good.. I made 2 batches last night, the first one I just sprinkled cinnamon on top, the second I added some pumpkins pie spice to the batter, I had one of each for bfast this am, and they are to die for!!! Thank you thank you thank you for this recipe
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Old 01-20-2006, 06:37 AM   #120
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I am having a lot of fun with this recipe. Last night I topped them with heavy cream flavored with SF Butterscotch pudding for my DH. And I topped mine with some SF apricot preserves blended with a little whipped cream. They are just delicious.

I can't wait to try another topping.
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