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Old 01-30-2006, 08:36 PM   #181
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I froze 2 mini ones. One I ate after it had thawed about 20 min. It was okay, icy but probably not my way to eat them, but then in the summer I might think differently!

The other one I let defrost completely. I couldn't just pick up the little muffin in one piece; it broke into about 4 pieces. It tasted great and the texture was just as creamy as before I froze it. So, I would suggest to eat it with a fork after freezing.

Another thought is, usually I keep them in frig and eat them cold, maybe I let this one get to room temp and that is why it fell a part?

HTH, Beth in MN
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Old 01-30-2006, 09:34 PM   #182
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Quote:
Originally Posted by am2106
Did you eat them frozen or thaw them first? Curious to find out if they thawed okay. I have a ton of cream cheese because I can get it about 3/$1 right now (for Kraft 1/3 less fat) so I'd like to stock up for awhile. If they freeze well, I'm just going to have a cooking marathon on Thursday!

I don't like them frozen at ALL so to answer your question , I thaw them first. Little difference in texture but still very yummy. I just coudnt' keep them all in the frig w/o tempting me.
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Old 01-31-2006, 06:23 AM   #183
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Freezing

Glad you guys experimented with the freezing since I have 6 of them in the freezer now! Keep me honest in the amount I eat that way! And I only bing one a day to work which I nvariably eat mid-afternoon!
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Old 01-31-2006, 07:06 AM   #184
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Quote:
Originally Posted by BB in MN
I froze 2 mini ones.
Another thought is, usually I keep them in frig and eat them cold, maybe I let this one get to room temp and that is why it fell a part?

HTH, Beth in MN
I don't know, Beth. I do find the texture is different and think mine might've fallen apart too but only the big ones, the little babies I just popped in my mouth quickly Did keep them in the frig to thaw so try that next time.
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Old 01-31-2006, 01:23 PM   #185
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I have a 24 mini muffin pan that I tried these in and they are not very creamy like everyone says theirs are. They are still pretty good but they are kinda dry. Could I be over cooking them? I cook them 20 minutes like the recipe says. What size muffins does a 12 muffin pan make? What could I be doing wrong?
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Old 01-31-2006, 03:19 PM   #186
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12 as opposed to 24

Streaker - I woudl think that you would put them in for less than 20 minutes in a mini muffin pan, as they density of the muffins has been reduced. You'd have to experiment.
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Old 01-31-2006, 04:00 PM   #187
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STOP THE PRESSES----THE PERFECT RECIPE HAS BEEN FOUND!

I just made them with DaVinci's Cookie Dough, 1 TBSP cocoa powder and 1 cup of "natural diced" almonds.

Only in the fridge 30 minutes and they are heaven.
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Old 01-31-2006, 07:39 PM   #188
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Tonight I split the batch. In half I sprinkled in pumpkin pie spice and topped them with cinnamon--oh and I cut the splenda to 2 T instead of the 1/4 c. that half the recipe should have had. In the other half I put a dash of dried minced onion and a handful of shredded cheddar cheese. Both turned out wonderful. The cheese plumped them up so they don't seem so small to me now too. Next time, I'm going to dig out the dill. I couldn't find it tonight.
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Old 01-31-2006, 07:47 PM   #189
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Ack - I made 2 batches tonight. I thought I forgot the eggs in 1 so I emptied every stinkin' cupcake wrapper back into the bowl and beat the eggs in. I may have put 4 in because they smell kinda funny. Or it could have been the sugar free lemon drop drink syrup that i put in for the flavoring. Either way, I don't hold much hope for the lemon ones. I'm going to order lemon davinci's and try that instead. Lemon with sf raspberry jam on top - mmmm.

On another note, I bet those savory ones would be really good with ww crackers or with pepperoni chips. Make a good cheese dip.
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Old 01-31-2006, 07:58 PM   #190
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Just for fun last time I made them, when they came out of the oven I sunk a SF chocolate into the middle, it melted and was really good while a little warm. After putting them in the fridge they were not as good but still tasty.
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Old 01-31-2006, 08:17 PM   #191
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Streaker

I have only made the mini muffin ones. I use a water bath and cook for 18 min. Turn off the oven and open the door, after about 30-45 min I put them on the counter and cover with saran wrap. Then, after a while, I put them in the frig.

I made them once without doing the water bath and they where not creamy, almost gritty, and no where near as great as with the water bath ones.

Beth in MN
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Old 01-31-2006, 08:30 PM   #192
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I made these with just a little orange extract at first and fell in love. I made another batch but added a cup of pumpkin, another egg, cinnamon, nutmeg and cloves to taste (you could use regular pumpkin pie spice but the only kind I have has added sugar in the ingredients) They didn't sink and they taste exactly like a pumpkin cheesecake I used to make for Thanksgiving. Thanks so much for this recipe!!
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Old 02-01-2006, 03:31 AM   #193
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Quote:
Originally Posted by ProudTruckersWife
I made these with just a little orange extract at first and fell in love. I made another batch but added a cup of pumpkin, another egg, cinnamon, nutmeg and cloves to taste (you could use regular pumpkin pie spice but the only kind I have has added sugar in the ingredients) They didn't sink and they taste exactly like a pumpkin cheesecake I used to make for Thanksgiving. Thanks so much for this recipe!!
How many carbs are in a cup of pumpkin?
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Old 02-01-2006, 06:34 AM   #194
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Pumpkin

Beans - I cup of raw pumplkin is 8 carbs with 1 fiber

****** shows canned to be 20 carbs with 7 fiber
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Old 02-03-2006, 06:41 AM   #195
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Hey Guy's thanks for the recipe!! I can't wait to get home and make these!!! I agree with Joan, I too have learned so much from this site...
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Old 02-03-2006, 08:22 AM   #196
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i've made these 1/2 batch at a time. i too use davinci's syrups. i used gingerbread and i also used caramel. both batches were wonderful. i like to keep them around for when i want a snack..........1 really fills me up. i've actually kept them in fridge for about a week and they were great. this is a real winner. i like the idea of putting 1 cup pumpkin into the mix..........i think i will try that next
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Old 02-03-2006, 02:58 PM   #197
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I have a batch in the oven now, 2 flavors. I did not use splenda in either flavor.

1/2 of the batch was with 1/4 c. raspberry Davincis & 1/4 tsp. of vanilla.

1/2 of the batch was with 1/4 c. white chocolate Davincis & 4T of Smuckers natural peanut butter.

I will repost tomorrow after I have sampled them cold, but the batter was yummy! Gotta love licking the spoon!
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Old 02-03-2006, 05:13 PM   #198
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I have some in the oven now, too.

Additions:

1) Cookie dough davinci (no splenda or vanilla), 1 Tbsp or so of cocoa powder and 1/4 cup sour cream. (I've made these before - yum! I had some SF oreos left over that I put on the bottom - mmmmmm)

2) 1/4 cup white chocolate davinci, 1/4 cup raspberry davinci, 1/4 cup sour cream (tried these w/o the sour cream - they're good!)

3) 1/2 cup english toffee torani, 2 Tbsp or so of peanut butter, 1/4 cup sour cream

I also made a batch once with cookie dough davinci, splenda and dark chocolate chips (ghiradelli so they're real dark chocolate not the semi-sweet stuff). Those were good.

I usually top them with a squirt of whipped cream. I need to stop doing that. Actually, I need to stop eating so many of them!
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Old 02-03-2006, 06:51 PM   #199
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I made these on Sat. and have eaten one everyday. Well I think they get better everyday the longer they sit in the fridge the better they taste. I made the orginal recipe and have been sprinkling a little cinnamon and splenda (I put this on everything).
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Old 02-03-2006, 06:58 PM   #200
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Made some this evening- the pumpkin version ala ProudTruckersWife. Oh yeah, these could become a problem.
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Old 02-03-2006, 07:34 PM   #201
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I made some last nite w/ davincis raspberry syrup...they are delish! Although I think my mind cant get past the fact that I am eating something that is bright pink, lol
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Old 02-04-2006, 05:53 AM   #202
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I have made these a few times, love them, problem is...so does my honey...grrr....I am missing some when I go to get some...lol
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Old 02-04-2006, 09:00 AM   #203
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BB in MN
Thanks for the suggestion! It worked! OMG!! These are wonderful!! At first I began to wonder if everyone on this thread was crazy or had even had cheesecake before!! LOL!!! Now I wonder if it was a good thing to figure out how to cook these right!!
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Old 02-04-2006, 09:41 AM   #204
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Okay, ANOTHER "tweaked" version of this fabulous recipe (Thanks for posting your recipe jch!):

2- 8oz pkgs. Philadelphia Cream Cheese
1/4 cup Splenda
1/4 cup DaVinci SF Coconut Syrup
2 Eggs
1/2 tsp. Cocount Extract
Splenda sweetened Toasted Coconut (to sprinkle on top)

1. Soften cream cheese about 40 seconds in microwave. Blend in a mixer until lumps are gone.
2. Add Splenda, DaVinci SF Coconut Syrup, Eggs, and Cocounut Extract, beat until smooth.
3. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 minutes
4. When slightly cool, brush with additional DaVinci SF Coconut Syrup and sprinkle with Toasted Coconut.
5. Cool completely.
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Old 02-04-2006, 06:12 PM   #205
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I also have a tweaked version in the oven right now! LOL!!

2 8 oz. pkgs cream cheese, softened in microwave
2 jumbo eggs
1 scoop (24 grams) Designer Whey Vanilla Praline protein powder
6 T. DaVinci Dulce de Leche syrup
1 pkt. Stevia Plus
1 pkt. Ace-K
24 drops (equivalent of 2 T.) Splenda syrup

I mixed in everything but the eggs (tasting and adding as I went) and then the eggs last, on low speed and just until blended.

I used my silicone muffin cups. I sprayed them with butter flavored Pam. Into each cup, I put 1 T. hazelnut meal and 1 tsp. Diabetisweet brown. Kind of rolled it around to mix and coat the bottoms and a little of the sides.

I carefully poured the batter in and now they're in a 350* oven for 15 minutes, at which point I will check them - the plan is to turn off the oven, prop the door open very slightly with a wooden spoon, and let them sit in there 30 minutes or so, then cool to room temp, then into the fridge.

I'll report back on the results tomorrow!

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Old 02-05-2006, 06:21 AM   #206
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Last night I made cheese and dill with parmesan on top and then a second batch of sweet ones. This time it was a couple of tablespoons of sf raspberry jam, vanilla and cinnamon on top. Both were excellent! I have to say that I'm really enjoying experimenting
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Old 02-05-2006, 08:50 AM   #207
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Quote:
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Last night I made cheese and dill with parmesan on top

Now THAT sounds fantastic!
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Old 02-05-2006, 11:05 AM   #208
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Update - they were DONE at 15 minutes - like top-cracking done! Wow. Next time I'll try 10 minutes.

They didn't develop a divot in the middle though - they just sank back down a bit but stayed level. I let them cool about 30 minutes on the countertop, ran a knife around them, turned the pan upside down on a plastic cutting board, then transferred them to a plate and into the fridge. DH and I HAD to try one last night. Pretty good! We poured a liddabit of DaVinci SF strawberry syrup on them.

I have some dehydrated strawberries - I think I'll rehydrate them in some DaVinci vanilla syrup and spoon THOSE over the top later!

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Old 02-05-2006, 11:43 AM   #209
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I have some dehydrated strawberries - I think I'll rehydrate them in some DaVinci vanilla syrup and spoon THOSE over the top later!

Char
I've seen those dehydrated berries in the market before but never purchased them. Are they good? Also, what is the carb count? Soaking them in the DaVinci Vanilla sounds wonderful for a topping option!
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Old 02-05-2006, 03:09 PM   #210
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I bought them online, along with dried blueberries. This is the first time I've actually rehydrated them - we use them as-is to add to yogurt or to just eat for a crunchy snack.

I'll have to check the can later and see what the carb count is - I checked it online before I bought though and they were reasonable enough for me to buy them!

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