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Old 04-16-2007, 03:26 PM   #151
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Yum Kevin, that peanut butter fudge looks oh soooooo good! My Lorann oils will be here tomorrow and this will definitely be one of the first things I make.
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Old 04-16-2007, 03:54 PM   #152
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Okay, I have made this stuff so much that I've run out of erythritol.
Is there anything I can use to sub until my next order gets in?
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Old 04-16-2007, 03:58 PM   #153
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Just like Tweaker Geek I've got flavour oils coming.... a TON of them!!! I plan on doing a LOT of experimenting this coming weekend.

Kevin, do you have a website with all your recipes on it? If so, gimme a link... if not, you should have one!!! Or you should have a thread with all your recipes posted on it!

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Old 04-16-2007, 04:24 PM   #154
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Hey do any of you know whether coconut oil is 'saturated' or 'non saturated' fat?
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Old 04-16-2007, 04:35 PM   #155
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Hey do any of you know whether coconut oil is 'saturated' or 'non saturated' fat?
The kind I use says 12 g of the total 14 g is saturated.
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Old 04-16-2007, 04:42 PM   #156
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Yeah its a sat fat. But a good one. Check out the Coconut Diet book. The wealth of info is amazing. It is a natural healer and my new BFF. :rolf:
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Old 04-16-2007, 09:11 PM   #157
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Another twist

Here is what I tried tonight.

1/2 c coconut oil
4 oz cream cheese
1/2 tsp lemon juice
splash of davinci sf white chocolate
splash of sf raspberry syrup(sweeted with sacchrin)

Put all ingredients in a blender or magic bullet and blend til well mixed then put in mini muffins and put in freezer to set.

They taste great.....
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Old 04-16-2007, 11:55 PM   #158
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a quick question -- does any one have the carb count for this recipe???
thanks

Donna
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Old 04-17-2007, 12:28 AM   #159
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Originally Posted by D14965 View Post
a quick question -- does any one have the carb count for this recipe???
thanks

Donna
It depends on which one you make and what you put in it Donna.
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Old 04-17-2007, 06:34 AM   #160
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I've added toasted hazelnuts to the basic recipe. It's fabulous--thanks!

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Old 04-17-2007, 07:22 AM   #161
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Originally Posted by tink81 View Post
Here is what I tried tonight.

1/2 c coconut oil
4 oz cream cheese
1/2 tsp lemon juice
splash of davinci sf white chocolate
splash of sf raspberry syrup(sweeted with sacchrin)

Put all ingredients in a blender or magic bullet and blend til well mixed then put in mini muffins and put in freezer to set.

They taste great.....
4 carbs total...i got 12 minis out so each one is .3
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Old 04-17-2007, 10:38 AM   #162
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Deila - Look at the bottom of any thread Kevin replies to. It says "Recipe Page". Not all of his recipes are there, but there's a treasure trove of them!
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Old 04-17-2007, 11:48 AM   #163
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Thanks. I can see it now, once I scroll it to be out of my blind spot!
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Old 04-17-2007, 06:37 PM   #164
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Quote:
Originally Posted by Kevinpa View Post
Did I hear somebody say Coconut Oil Peanut Butter Fudge?

1 cup coconut oil
14 oz coconut milk
1/4 cup extra dark Hershey's cocoa powder
1/4 cup granular erythritol (ground into powder for a volume of almost 1/2 cup)
1 splenda quick pack
2 T. DiabetiSweet Brown
1/4 t. peanut butter loranns flavor oil

In an electric mixing bowl combine and whip all ingredients with wisk attachment on high until stiff.
Scrap into a foil lined 9 x 9 pan with a spatula and spread even then freeze to set.

Cut into 3 x 3 squares and enjoy!!



[COLOR=red]Anybody else try making this and having trouble getting it to whip?[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I tried making it last night. It never would whip. Nor would it blend together. I finally gave up & put it in the freezer. I froze more like a fudgecicle. Trying ot eat it was quite a task, cause it would melt so quickly, and seperate out. [/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I took it out, and let it thaw (was in too small a pan, and was too thick). I decided to try whipping again. Still no luck. I have chunks of CO in "chocolate milk" still.[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]Anybody got any idea how to salvage this. Thankfully I only made 1/2 a batch. Oh, I didn't have any pb so it is just chocolate. But I wouldn't think that little bit of oil flavoring would help bind it, or help it whip.[/COLOR]
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Old 04-17-2007, 07:04 PM   #165
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what was the fat content of your coconut milk Billie ? Like whipping cream the fat content has to be high to whip.

Last edited by Kevinpa; 04-17-2007 at 07:06 PM..
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Old 04-17-2007, 07:30 PM   #166
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[COLOR=red]Not high enough evidently Kevin. Your recipe called for Coconut milk, and I used what I had. Didn't really think about it's fat content. I don't have the can from the one I used anymore, but the one I opened today (same brand & info) says 2 oz serving has 4.5 g fat. [/COLOR]
[COLOR=red]It would probably work well with the Coconut cream that I have, instead of the milk. My coconut cream is not the concentrate type that most of you have. It comes in a can, not in a box, and is the consistancy of .... well soft butter maybe. [/COLOR]
[COLOR=#ff0000]This Coconut milk is very thick, but guess not enough fat.[/COLOR]
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Old 04-17-2007, 07:38 PM   #167
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I would guess that is the reason then. the brand I use has 10 g fat called Thai Kitchen and I get it at walmart. I thought I mentioned that but I see now I didn't. Then I saw it was in the Whipper thread that I said what the fat content was. Heavycream may work here...I just dont use it ifmy DW might be eating it.

Last edited by Kevinpa; 04-17-2007 at 07:39 PM..
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Old 04-17-2007, 07:46 PM   #168
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[COLOR=red]OK thanks Kevin. I have never found coconut milk at my Wal-mart. I've looked in lots of different areas. I find this at an International Food store. I guess I can't really salvage it, unless maybe I try adding cream. But I'm not sure the CO will blend in. Might try adding some of the Coconut cream I have. [/COLOR]
[COLOR=#ff0000]I just hate wasting anymore ingredients if I can't get it to blend together.[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I really prefer dark chocolate to milk chocolate anyway. But that looked so good.[/COLOR]
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Old 04-17-2007, 07:55 PM   #169
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I am sorry. I should have been more specific

One more added note. I store this in the freezer but I set it out on the counter for about 15 minutes before I eat it. It is slightly messy eating it that way but it simply melts in your mouth that way.
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Old 04-17-2007, 08:36 PM   #170
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[COLOR=red]I just had to come post how my experiment turned out.[/COLOR]
[COLOR=#ff0000]I decided to try adding some of my coconut cream (20g fat per 1/2 cup) & whip again. But since the coconut oil was in chunks in the mixture, I decided to melt it. I nuked it about 30 seconds. Then I added the coconut cream as I whipped (I had to use reg beater blades, as I don't have a whip - no kitchen aid). I added maybe 1/3 - 1/2 cup of the cream. Next thing I knew I had butter. [/COLOR]
[COLOR=#ff0000]Yep, butter & chocolate syrup. It just seemed to go from the liquid to butter. Never did really look creamy.[/COLOR]

[COLOR=#ff0000]So in the morning I'm gonna fix LC pancakes & have chocolate/coconut butter, and chocolate syrup on em. All is not lost![/COLOR]
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Old 04-18-2007, 04:57 AM   #171
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Billie, did you "soften" the coconut cream before you added it?

I tried adding the coconut cream to a protein shake and it turned hard and waxy. . .not great!

I need a way to use that coconut cream! Kevinpa's fudge was good. I need to revisit it. . .and see about using coconut oil. . .
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Old 04-18-2007, 07:44 AM   #172
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the coconut milk is in the oriental section of walmart usually on the bottom self...check there...
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Old 04-18-2007, 08:37 AM   #173
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Billie, did you "soften" the coconut cream before you added it?

I tried adding the coconut cream to a protein shake and it turned hard and waxy. . .not great!

I need a way to use that coconut cream! Kevinpa's fudge was good. I need to revisit it. . .and see about using coconut oil. . .
[COLOR=red]The coconut cream that I have is not the concentrated kind like most of you have. It is soft, kinda like softened butter. Hard to describe. It doesn't have coconut chunks in it. It's kinda like they skimmed the "cream" off of coconut milk. [/COLOR]
[COLOR=#ff0000]I've never found the cooconut cream concentrate like they talk about on here locally. And I haven't ordered any. Anyway, it is soft (even from the fridge), and didn't need to be softened. It was the coconut oil, which kept turning rock hard when I tried to mix it. (and I did finally put the mixture in the micro for a few seconds, before the last try - before adding the cream)[/COLOR]
[COLOR=#ff0000][/COLOR]
Quote:
the coconut milk is in the oriental section of walmart usually on the bottom self...check there...
[COLOR=#ff0000]I'm pretty sure I've looked in the oriental section of my Wal-Mart before. But I'll check again next time I go there. [/COLOR]
[COLOR=#ff0000]But overall I'm pretty happy with the coconut milk I get. And the price is the best I've found. (99cents) I've heard others say they have found it cheaper, but I haven't. [/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]The store where I buy mine, doesn't have the concentrated cream.[/COLOR]
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Old 04-21-2007, 07:20 PM   #174
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bump bump want to find it when I am ready to read it
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Old 04-22-2007, 06:36 PM   #175
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Quote:
Originally Posted by Kevinpa View Post
I ran with this idea and this was the results:

1/2 cup coconut oil
4 oz cream cheese
1/4 cup granular erythritol (ground into powder for a volume of almost 1/2 cup)
1 splenda quick pack
1 teaspoon vanilla
1/4 teaspoon orange cream flavor oil

Put the coconut oil and cream cheese in a glass mixing bowl and microwave the two until the coconut oil is almost completely melted. (approx 30 to 40 sec.on high)
Removed the bowl and wisk the two together for about 1 min....noting that the oil and cream cheese are separated.
Return the bowl to the microwave and nuke for an additional 30 to 40 sec on high then remove it and wisk in the powdered erythritol until the mixture is smooth and creamy with no separation.
Then wisk in the splenda quick pack, vanilla, and flavor oil until well combined.

Spoon into mini muffin(tart) pan and put in freezer to set.

These are excellent!!






I made these today with a few changes.I didn't add the orange oil,just some extra vanilla,unsweetened coconut,slivered almonds and a few raisins chopped up into it.I can't stay out of them!!!They are too good!
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Old 04-22-2007, 09:38 PM   #176
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another tweak

I tried another little tweak and they came out great yet again.

1/2 cup coconut oil
4 oz. cream cheese
splash of french vanilla syrup (sachrin)
splash of davinci sf white chocolate syrup
splash of walden farms strawberry syrup
1/2 packet of sweet
couple of drops of stevia
and 4 drops sweetzfree

put in a magic bullet or blender and blend together until incorporated. oneput into mini muffin tins and freeze.
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Old 04-23-2007, 04:30 PM   #177
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Quote:
Here is what I tried tonight.

1/2 c coconut oil
4 oz cream cheese
1/2 tsp lemon juice
splash of davinci sf white chocolate
splash of sf raspberry syrup(sweeted with sacchrin)

Put all ingredients in a blender or magic bullet and blend til well mixed then put in mini muffins and put in freezer to set.

They taste great.....
I just tried something similar to this but didn't use the lemon juice - I will try that tonight. Instead I used 4 tsps of sf vanilla by Davincis, 1tsp of vanilla flavoring and 4 packets of splenda. It tastes like fudge!
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Old 04-24-2007, 10:39 AM   #178
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I tried subbing CO for butter in an old LC staple treat recipe, and it is wonderful. There may be lower-carb ways to make it (I was just playing around), but it was really good. It also reminds me that we don't see Dexmis here anymore...She was a regular when this site was established.

Anyhow, I made two tweaks: used crunchy almond butter (allergic to peanuts) and I added the splenda AFTER I melted the CO and chocolate together. Kept the splenda from turning bitter.

Dexmis' Peanut Butter Cups

1 stick butter (I used CO)
1 square unsweetened baking chocolate
1/3 cup splenda
1 T. cream or half & half
4 T. peanut (or other nut) butter
sliced almonds

Put 8 paper muffin cup liners in a muffin tin. Add a layer of almonds in the bottom of each. Melt butter, chocolate & splenda in microwave. Stir in cream and nut butter. Divide evenly among the muffin cups. Freeze until solid. Keep frozen or refrigerated, or they'll melt. Eat directly from freezer.

I generally don't keep sweeteners or specialty products around other than SF davinci and splenda, so this was really exciting! I do NOT like coconut, but these are really delicious!!

Kevin (or anybody), if you can suggest a way to lower the carb count while still using "regular" ingredients, I'd love to hear them...
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Old 04-24-2007, 12:00 PM   #179
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Thanks for all the great recipes everyone...bumparoo!
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Old 04-24-2007, 05:59 PM   #180
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Gosh, these sound all so good. I can't wait to buy some CO tomorrow and try them. Thank you for the great ideas.
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