|09-21-2012, 06:35 PM||#31|
Senior LCF Member
Join Date: Jul 2011
Location: Olympia, WA
Stats: 220/169/140 5'5" 37yo
Start Date: 3 July 2011
I'm about to go make that bread pudding for dinner. It just sounds so good today. I've been wanting a cinnamon roll for months and am too lazy to attempt baking LC ones myself.
|09-22-2012, 12:57 PM||#32|
Major LCF Poster!
Join Date: Apr 2006
Location: Seattle, WA
Gallery: Erica L. Butler
Stats: 193/173/197 goal -95-100
WOE: Atkins '72
Start Date: May 2007
OH MY. Dana Carpender made COOKIES.
1 package Nevada Manna Sugar Free Chocolate Chips, or 8 ounces sugar-free semi-sweet chocolate
1/2 cup natural peanut butter
5 ounce bag plain pork rinds
Put your chocolate and peanut butter in a microwaveable bowl, and stick ‘em in your microwave. Nuke for a minute on high.
In the meanwhile, coat a 9×13 baking pan with non-stick cooking spray, or line it with wax paper (my preference.)
When the microwave beeps, stir up the chocolate and peanut butter, and stick them back in for another minute on high.
Poke a hole in your bag of rinds to let the air out, and smash ‘em all over with your fists. You want to break them up into small chunks. Dump your smashed rinds into a big mixing bowl.
Your microwave beeped again! Pull out your chocolate and peanut butter, make sure they’re melted and thoroughly stirred together, then dump the mixture over your smashed rinds, using a rubber scraper to make sure you get all the chocolate/peanut mixture. Stir the whole thing up till your rinds are coated evenly, dump the mixture in your prepared pan, and press it out into an even layer. Stick the whole thing in the fridge, and chill for an hour or two. Then cut into bars.
You can transfer these to a cookie tin if you like, or just leave them in the pan in the fridge. Either way, keep them refrigerated, unless your house is a lot cooler than mine!
I cut mine in 24 bars; each has: 113 Calories; 7g Fat; 5g Protein; 6g Carbohydrate; 5g Dietary Fiber; 1 g usable carb.
Size:18/20* 14/16* 10/ 11/12 * 9/10 * 8/9* 7/8
I have no idea what I weigh.
"There is nothing impossible to him who will try."
Alexander the Great
|09-22-2012, 05:40 PM||#33|
Join Date: Mar 2001
Location: Lewisville, TX USA
Stats: Type 2 Diabetic as of 6/1/08
Start Date: Restart 9/3/2012
|06-08-2013, 05:09 PM||#34|
Junior LCF Member
Join Date: Jun 2013
I've been reading the forums for a while now without signing up, but I just tried the french toast made with pork rinds and it is delicious! I saw the spice cake recipe, too. Curious--is there a chocolate cake recipe anywhere? I'm so happy right now I could burst--made pork rind coated chicken for dinner with a spinach salad, and had french toast for a dessert. So, so, so worth it!
|06-08-2013, 06:48 PM||#35|
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
I'm really glad you bumped this up. I just crusted some Flounder for dinner. It was so yummy.
There is a couple I would like to try again.
|06-08-2013, 09:22 PM||#36|
Way too much time on my hands!
Join Date: Jul 2002
Location: Dayton, OH
WOE: LC JUDDD
7 egg whites, room temperature
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to
adjust to personal tastes) (use a blend that will sweeten chocolate- such as erythritol, stevia)
1/2 cup cinnamon (use unsweetened cocoa powder)
1 teaspoon ground nutmeg (use vanilla)
1 tablespoon cinnamon extract (omit- or use just a little instant coffee- maybe 1/2- 1 teaspoon)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
3/4 cup boiling water
4 egg yolks
Go back to Post #8 to see the mixing/ baking instructions.
If at first you don't succeed, try doing it by the book...
It's not a stall when you're cheating!
If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)
~Proud to be a Famous Banta Babe~