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Old 03-22-2007, 04:29 AM   #31
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Originally Posted by Tweaker Geek View Post
Nisha - great pics! Mine looked like yours except a bit thinner. I think I'd add the extra scoop of protein powder next time too to get them a bit thicker.
I did this this morning. OH what a mess! The batter would not stay together in the oil. I had to throw out the oil before I was finished with one batch. Never had this with just one scoop. Still tasted good but what a mess!
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Old 03-22-2007, 07:06 AM   #32
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Wow, I wonder why Seems like with thicker batter they would hold up well. Was the oil fresh Skeeter? I'm still eating on the first batch, so it'll be awhile before I make them again.
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Old 03-22-2007, 07:41 AM   #33
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Wow, I wonder why Seems like with thicker batter they would hold up well. Was the oil fresh Skeeter? I'm still eating on the first batch, so it'll be awhile before I make them again.
The oil was fresh and the batter would not hold together hardly at all. It made a big mess. The oil became completely white and I would have to fish through it to find the batter.
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Old 03-22-2007, 12:22 PM   #34
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Yuk! Maybe I won't try it!
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Old 03-22-2007, 03:33 PM   #35
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Z-trim and butter

I finally got around to making these yesterday. I doubled the recipe and, in the interest of reducing fat and calories, used half butter and half Z-trirm. My DH said they were "ridiculously good" and thought they were awfully close to a New Orleans beignet. I did use heaping scoops of the protein powder. I think the Z-trim made the batter more manageable, so I used my smallest ice cream scoop to make uniform sizes. Will definitely do again. Next time, I'll add a little mace for more flavoring. Thanks for sharing this, Skeeter.

Ginny
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Old 03-24-2007, 03:04 PM   #36
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I just made these and I added the extra scoop of vanilla protein- they were great! Pretty darn close to the real thing!
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Old 03-24-2007, 03:08 PM   #37
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I forgot something. I rolled the donuts in Diabeticsweet and cinnamon- if you have not tried diabeticsweet- you need to. I think it taste just like real sugar. :-). And I fried the donuts in coconut oil. yum!
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Old 03-24-2007, 04:56 PM   #38
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Ginny - those that you made certainly stayed round like donut holes. I do have Z-trim hiding in a closet. I may mix some up and try them that way. I'd love if they'd come out like yours. One question though, were they firm and did they stay firm after cooling? The ones I made puffed up when cooking but kinda deflated after cooling.
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Old 03-24-2007, 06:37 PM   #39
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Almost exactly a month ago, this recipe (almost identical, Atlee came up with the original in another forum, 2004) was discussed here a LOT. We had fun playing with it, too.

Check out the thread, we experimented with more and less protein powder, and even baking...

[COLOR="RoyalBlue"]Beignets (french "donuts")[/COLOR]

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Old 03-25-2007, 06:27 AM   #40
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I made these yestrday. All I can say is only make them if you have willpower to NOT eat them all (unless you want to) or.... make sure you have someone to share them with. They are very good. VERY GOOD.
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Old 03-28-2007, 11:07 AM   #41
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Tweaker Geek

Sorry for the delayed response. Yes, the donut holes were firm and stayed firm. Don't know if it was the extra bit of protein powder or the thickening from the Z-Trim. In any case, I'll do them this way again.

Ginny
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Old 03-28-2007, 11:24 AM   #42
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Ginny - thanks for the reply. I made these again today using the extra protein powder and all butter. They still spread out a lot but I kept folding them over as they cooked so they look kinda like crullers. Not bad, but I think I'll have to try the Z-trim cause that's the only thing you do differently and they stay in round balls for you.

Did you add the mace? I was going to but didn't have any. I added pumpkin pie spice though and that was good.
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Old 05-08-2007, 02:55 PM   #43
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I tried these just minutes ago with DH and was almost in tears with how darn GREAT these are!

I tweaked mine a little:
1/4c butter
1 egg
1 scoop protein powder
1T SF davinci syrup (I used chocolate)

They turned out kinda in the shape of puffed mini pancakes and didn't need any added Splenda or cinnamon. They were perfectly sweet on their own!

OH! And I fried them in VCO!

~Deila

PS> I spoke with a chef of mine who knows how to convert recipes. 1 CUBE (discussion from other post) is actually 2 TABLESPOONS... so the recipe needs 2T of butter, not 1/4 cup.
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Old 05-08-2007, 03:44 PM   #44
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I still need to try it with the 2T of butter instead of 1/4C, which I will do tomorrow and take pics!
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Old 05-08-2007, 05:04 PM   #45
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We'll be waiting Deila.
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Old 05-08-2007, 06:01 PM   #46
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Quote:
I spoke with a chef of mine who knows how to convert recipes. 1 CUBE (discussion from other post) is actually 2 TABLESPOONS... so the recipe needs 2T of butter, not 1/4 cup.
What I've been saying all along...cube is definitely 1/2 of a stick or 2 Tbsp...just look at it.

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Old 05-09-2007, 09:48 AM   #47
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What I've been saying all along...cube is definitely 1/2 of a stick or 2 Tbsp...just look at it.

It certainly explains WHY so many people have to ADD protein powder because it doesn't hold it's shape!

WILL BE BACK later today with the NEW donut holes and pics!

~Deila
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Old 05-10-2007, 09:09 AM   #48
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Deila - still waiting!
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Old 05-10-2007, 09:17 AM   #49
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OK so here is a pic. It is really yellow and I dunno why! Guess I need to figure out how to use the camera in my camera/web cam!

~Deila
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Old 05-10-2007, 09:28 AM   #50
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If I follow the recipe exactly they hold together perfectly. I did find out however if the oil is too hot they will just fall apart in the oil. I have to keep the heat on medium or lower. I add nothing to the original recipe.
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Old 05-10-2007, 03:22 PM   #51
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Deila - are those round or flat? They sure look rounder than the ones I made.
And - they're with 2 T of butter, right?
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Old 05-10-2007, 04:04 PM   #52
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OK... they are round AND flat-ish. DH says they kind of look like sugar cookies to him. I'm going to make some more and have DH take pics of them (I just canNOT figure out the silly cam!)

~D
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Old 05-10-2007, 08:49 PM   #53
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These are the baked ones I made some time back...I liked them baked better, in the end... easier than trying to drop blobs in oil. They, too, came out round and kind of flattish




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Old 05-11-2007, 05:26 PM   #54
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Those look good Islandgirl and much more uniform in size than the "blobs" I dropped in oil!

How long did you bake them? If that's been asked and answered I apologize!
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Old 05-11-2007, 06:53 PM   #55
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I made this yesterday. It's really good. Tastes like french toast to me. Great with powdered "sugar" and sf syrup.
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Old 05-12-2007, 05:56 AM   #56
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UPDATE

Well, I was curious as to WHY there was butter in them... so I omitted it in a batch. Just used the protein powder,egg and SF syrup. Believe it or not, they turned out GREAT. They weren't as fluffy as the ones with butter... it had a chewier texture... but the flavour was still awesome! This would be perfect for someone (like me) who is watching BOTH cals and carbs!

I also tried a chocolate version using chocolate PP and chocolate SF Syrup (put butter in that batch). DH loved 'em but, to me, they tasted like a fried chocolate protein shake.

I will be making more on Sunday and will have DH take pics. I truly LOVE this recipe so I'm trying out quite a few things.

~D
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Old 05-12-2007, 08:55 AM   #57
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Quote:
Originally Posted by Tweaker Geek View Post
Those look good Islandgirl and much more uniform in size than the "blobs" I dropped in oil!

How long did you bake them? If that's been asked and answered I apologize!
I'm pretty sure this was answered in the linked discussion thread
Beignets (french "donuts")
in post 39 right here in this thread, baking them was mentioned...

If not, post back and I'll see what I can dig up.

:wave:
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Old 08-16-2007, 02:53 PM   #58
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Just made them again after such a long time (but added bannana extract) and dipped them in walden farms chocolate dip...OMG...Sooo good.

Just a quick question:

On the container it says 2 carbs per scoop, and 1 fiber and 1 sugar....so for 4 scoops should I could as 4 net carbs?
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Old 09-24-2007, 06:58 AM   #59
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My container says 1 carb per scoop. I have gotten quite good at making these. In fact I make them every morning without any weight gains.

I make a double batch and both DH and I eat 10 each. I can't see why you can't eat them all in one batch with only 1 carb per scoop and everything else is legal too. I use Body Fortress 100% Premium Whey Protein (vanilla)

I have found that if you have the oil to hot they will fall apart. If you keep the heat on medium and take it off the heat occasionally it works well.


Break down from Mastercook.
Per Serving:202 Calories; 17g Fat; 10g Protein; 1g Carbohydrate; 0g Dietary Fiber; 115mg Cholesterol; 193mg Sodium. Exchanges: 1/2 Lean Meat; 3 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0
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Old 09-24-2007, 07:52 AM   #60
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Anita, which version do your stats go with? TIA!
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