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Old 04-21-2013, 06:16 PM   #1171
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I put off making this...but tonight had the time. Oh my goodness they area awesome...my kids ate most of them, they are an absolute must for me now. I really feel guilty like I am totally cheating, so yum.
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Old 04-30-2013, 05:38 PM   #1172
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Originally Posted by Obx6000 View Post
I put off making this...but tonight had the time. Oh my goodness they area awesome...my kids ate most of them, they are an absolute must for me now. I really feel guilty like I am totally cheating, so yum.
Good, aren't they? I hadn't made them for months but made them tonight. Delish!
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Old 04-30-2013, 06:21 PM   #1173
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Good, aren't they? I hadn't made them for months but made them tonight. Delish!
I make them just as they are in the original post. Made some this weekend. I do increase the recipe by 1/2 so the muffins come out a little bigger. I'm a cheesecake fiend!

BTW, your picture looks amazing. If you don't mind me saying, you look more like 24 than 44!
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Old 05-02-2013, 08:17 AM   #1174
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Holy.Mother.Of.Tarzan.

Hadn't made these in YEARS... as they totally messed with my portion control. Made some yesterday like this:

8oz cream cheese
8oz fat free plain Greek yogurt
2 whole eggs
1/4C SF caramel syrup

Then made a couple with cut, fresh strawberries and the others with SF dark chocolate chips and slivered almonds. Right outta the oven I ate one. My eyes rolled up into my head and I moaned, they were SOOOO good.

Then ate 3 more..... (sigh)

The Greek yogurt made them a bit tangy-er.

Rather than *deny* myself the muffins, I am going to adjust them to suit me better. I think a mixture of cottage cheese and Greek yogurt, with egg whites AND a scoop of protein powder, might actually conform these into my WOE better.

Will update as I am going to try and make some today with JUST the Greek yogurt, egg whites and protein powder.
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Old 05-02-2013, 08:18 AM   #1175
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Just made these and ate 2! They're great!
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Old 05-02-2013, 08:29 AM   #1176
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Hey Suzee! You're right above me in Albuquerque! I'm at Ft Bliss in El Paso.

These things are amazing aren't they?! I actually started making them again for breakfast for my 4 year old. As my WOE changed over to primal/paleo, I am getting the whole family to move in that direction as well. Getting the kiddo to give up cereal and grains has been a challenge so, I thought these muffins would help the process.
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Old 05-02-2013, 11:52 AM   #1177
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Hey Suzee! You're right above me in Albuquerque! I'm at Ft Bliss in El Paso.

These things are amazing aren't they?! I actually started making them again for breakfast for my 4 year old. As my WOE changed over to primal/paleo, I am getting the whole family to move in that direction as well. Getting the kiddo to give up cereal and grains has been a challenge so, I thought these muffins would help the process.
My daughter is 12 and type 1 diabetic. She loves these for breakfast! I make hers with sugar free chocolate chips and then the other half batch plain so my son will eat them. She loves chocolate and my son loves plain.
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Old 05-02-2013, 12:28 PM   #1178
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Hi Dawn!

When I was young, I had one of those metabolisms where I couldn't put weight on no matter what! Unfortunately, my kiddo has picked up the same metabolism, so shoving healthy fats and protein in him on a daily basis is my life's work lately! lol




I just finished making the yogurt ones. They are cooling off in the oven. So far they look pretty good. Some of them poofed up right out of the pan though. Weird!

UGH they turned out awful! Well, gonna try straight on cottage cheese next time.

Last edited by Boudica; 05-02-2013 at 12:32 PM..
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Old 05-02-2013, 05:13 PM   #1179
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Okay. I screwed up. I ended up eating the entire dozen muffins today. Anything I can do to offset the results?
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Old 05-02-2013, 06:08 PM   #1180
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Call it a fat fast day and make a half batch next time.

Last edited by drjlocarb; 05-02-2013 at 06:12 PM..
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Old 05-02-2013, 06:25 PM   #1181
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Wise advice. Thank you.
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Old 05-31-2013, 12:48 AM   #1182
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Can anyone tell me in the below recipe....WHAT is "ARTISAN" chocolate SF syrup.....is ARTISAN the brand name???

Chocolate
2-8 oz pkgs cream cheese
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.
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Old 05-31-2013, 12:52 AM   #1183
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Yes, Artisan is a brand of syrups. No need to use a particular brand, as far as I can tell. I have three different brands of seven different flavors of SF syrups on my shelf, and they're pretty much interchangeable.
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Old 06-01-2013, 04:08 PM   #1184
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Quote:
Originally Posted by Elizabeth779 View Post
Can anyone tell me in the below recipe....WHAT is "ARTISAN" chocolate SF syrup.....is ARTISAN the brand name???

Chocolate
2-8 oz pkgs cream cheese
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.
Will save this recipe - love cheesecake and this is a simple way of making them.
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Old 06-01-2013, 04:14 PM   #1185
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Originally Posted by Ntombi View Post
Offering another flavor combination.

I love plain NY cheesecake. No topping, no crust, just a good, dense cheesecake (I do NOT like the Cheesecake Factory's cheesecakes--too fluffy), just to give you a context.

I always make half batches, so this last time, I made a half batch with

8 oz Philadelphia cream cheese
1 large egg
Just under 1/4 cup SF coconut syrup
a couple drops of sweetzfree liquid Splenda
lemon juice to taste

I rubbed coconut oil in the silicone muffin cups, added the batter, and placed them in a water bath. They still cracked, but whatever.



I loved the flavor. The lemon gives it a NY cheesecake taste, and the coconut cuts it just enough to be delicious. The texture was perfect: creamy and dense while still formed.

Usually I just sweeten with liquid splenda, and add lemon juice. The addition of the coconut syrup made them even better. But I do have an unnatural fondness for the coconut syrups.
I adore NY cheesecake, hate fluffy ones. Each his own. Hadn't thought of adding coconut flavoring. I have a cupboard full of different flavors. Will try this one too.
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Old 06-02-2013, 09:11 PM   #1186
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Hi does anyone know of a eggless substitute? Allergic to eggs
1/4 cup tofu equals one egg. I make my cheesecake w tofu always and it works perfect. I can't do eggs
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Old 06-02-2013, 09:34 PM   #1187
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Hi Guys,

I have a question: what is a water bath?? I keep hearing people discuss it where cheesecake is concerned. How is it used?

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Old 06-03-2013, 04:02 AM   #1188
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Double post!

Last edited by greybb1; 06-03-2013 at 04:03 AM..
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Old 06-03-2013, 04:03 AM   #1189
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A water bath, or bain marie, is a pan with an inch or so of water that you sit your cheesecake pan in. I wrap my cheesecake pan in foil before putting it in.

The water bath keeps the cheesecake creamy and the baking temp even.

When I make these muffins I don't bother with it, but when I make a cheesecake I do. It really makes a difference.
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Old 06-03-2013, 04:58 AM   #1190
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I put a pan of water on the lower shelf below my cheesecake instead of putting my cheesecake pan in a water bath. It works just as well and makes it a lot easier. I don't have to worry about water leaking into my cheesecake pan or worry about sloshing a hot pan of water when taking my cheesecake out of the oven.
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Old 06-03-2013, 05:05 AM   #1191
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Great idea.
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Old 06-03-2013, 11:13 AM   #1192
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I put a pan of water on the lower shelf below my cheesecake instead of putting my cheesecake pan in a water bath. It works just as well and makes it a lot easier. I don't have to worry about water leaking into my cheesecake pan or worry about sloshing a hot pan of water when taking my cheesecake out of the oven.
This is what I do and it works beautifully.
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Old 06-12-2013, 06:19 AM   #1193
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When I plug it into ****** I get 26 total carbs making it about 2 carbs per muffin. I get 13 carbs for the 2-8 oz. pkgs cream cheese, 12 carbs for 1/2 c. Splenda and 1 carb for the two eggs.
Hi, everyone!

I made these last night and just had one...AMAZING!

Problem is, I made mine with granulated Xyla instead of Slpenda. I just calculated my version of the recipe (expecting something in the ball park of 30) and came up with a whopping 108 carbs! That breaks down into 9 carbs per muffin. Still really good for a sweet treat, but not nearly as good as the 2 carbs from the original version. Needless to say, I'll need to be extra stingy with my dinner carbs tonight. Ah, well. Live and learn, I guess! The thing that confuses me is the numbers for Splenda seem to be the same. Am I missing something?

(Sorry if this was answered...thought it would be poor form for me to read 40 pages of back threads on the boss man's time. )

Thanks, guys!
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Old 06-17-2013, 11:15 AM   #1194
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Quote:
Originally Posted by Elizabeth779 View Post
Can anyone tell me in the below recipe....WHAT is "ARTISAN" chocolate SF syrup.....is ARTISAN the brand name???

Chocolate
2-8 oz pkgs cream cheese
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.
As someone else stated, you can use any brand of SF syrups, such as DaVinci, Torani, etc.
I will tell you tho, that I don't know about other brands of the syrup, but I bought a bottle of the Artisan chocolate once (NEVER again), and that stuff was NASTY. I am not one to throw food out, but I finally threw it in the garbage! Everyone who tasted it said it was terrible, and often threw out what they had put it in.
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Old 06-21-2013, 09:51 AM   #1195
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I'm going to try it This sounds and looks good.
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Old 06-21-2013, 10:40 AM   #1196
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Quote:
Originally Posted by Ginaaaaaa View Post
I put a pan of water on the lower shelf below my cheesecake instead of putting my cheesecake pan in a water bath. It works just as well and makes it a lot easier. I don't have to worry about water leaking into my cheesecake pan or worry about sloshing a hot pan of water when taking my cheesecake out of the oven.
I just started doing it this way too. So much easier and the results are the same.
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Old 06-21-2013, 09:33 PM   #1197
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wow, is this good for induction? i think that would make my whole diet easier - cheesecake and custardy things are awesome!!!!!!!!!!! of course, i would use my Stevia.... is that less carb? thanks girls! i'll go look! (wish they didn't blank out the site ya'all are plugging everything in to get numbers! mean! can someone PM me? lol... )
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Old 06-21-2013, 09:38 PM   #1198
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I use stevia only to sweeten everything. It's great in this recipe. I think it does lower the carb count some.

I made a savory version the other night.

2 pks cream cheese
Cooked bacon crumbled (didn't measure)
Handful of grated cheddar
But of chives 3 eggs

They were great for breakfast.
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Old 06-21-2013, 09:51 PM   #1199
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Quote:
Originally Posted by greybb1 View Post
A water bath, or bain marie, is a pan with an inch or so of water that you sit your cheesecake pan in. I wrap my cheesecake pan in foil before putting it in.

The water bath keeps the cheesecake creamy and the baking temp even.

When I make these muffins I don't bother with it, but when I make a cheesecake I do. It really makes a difference.
Thanks so much for answering my question.

Tracy
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Old 06-22-2013, 05:54 AM   #1200
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.

Last edited by drjlocarb; 06-22-2013 at 05:56 AM..
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