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Old 09-26-2009, 07:04 PM   #181
Typos, Typos, As Far As The Eye Can See...
 
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haven't made this in a couple years but still have the pics on my photobucket:












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Old 09-30-2009, 11:46 AM   #182
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I've been meaning to try this. I am definitely going to have to pick up a tub of vanilla whey protein powder when I get paid again, then I will for sure try these.

I wonder if the cream cheese could be replaced with something else. I haven't quite come down to the culprit just yet, but I'm pretty sure cream cheese makes me gain weight or I just don't lose weight at all.
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Old 09-30-2009, 02:46 PM   #183
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I made some peanut butter fudge for the kids. Never mind the kids. I love it. I should have tried this recipe a long time ago. I will make a double batch next time, and slightly increase the sweetener.
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Old 09-30-2009, 03:52 PM   #184
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I am not going to make it anymore. I ate almost the whole pan. That made me feel out of control.
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Old 10-08-2009, 06:19 AM   #185
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Yummy!
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Old 10-08-2009, 12:49 PM   #186
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I have this in the fridge right now. Except I made a few substitutes. I used ricotta cheese instead of cream cheese, since my body isn't very tolerant of cream cheese, so I will see how it turns out. I also used my cookies and cream whey protein powder instead of vanilla, since all I had on hand was the cookies and cream. It didn't seem to make a difference taste wise since the PB is so overpowering. I also used a little bit less than 1 cup of Splenda.
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Old 10-13-2009, 03:11 AM   #187
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I am not going to make it anymore. I ate almost the whole pan. That made me feel out of control.
Smart girl. I have to do that with most desserts we have listed on this site, just can't have them in my house frozen or not. But not this fudge. I freeze it and eat it when I'm on the run as a meal or dessert.

Thisrightnow, I'd love to know how it came out with ricotta.
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Old 10-13-2009, 08:07 AM   #188
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Smart girl. I have to do that with most desserts we have listed on this site, just can't have them in my house frozen or not. But not this fudge. I freeze it and eat it when I'm on the run as a meal or dessert.

Thisrightnow, I'd love to know how it came out with ricotta.
It actually tasted really good! My parents even loved it. I think it would taste better with the vanilla whey instead of cookies and cream, which I am going to pick up on Friday.
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Old 10-13-2009, 08:15 AM   #189
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I'm thinking about making it with cottage cheese. I've been trying out different cottage cheese recipes and got a kick butt one for cottage cheese pudding that I like.
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Old 10-13-2009, 06:06 PM   #190
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It actually tasted really good! My parents even loved it. I think it would taste better with the vanilla whey instead of cookies and cream, which I am going to pick up on Friday.
Hey good to know, thanks for getting back to us so quickly. I'm up for trying it with ricotta
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Old 08-18-2010, 06:23 PM   #191
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Old 08-18-2010, 07:38 PM   #192
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Old 08-18-2010, 07:43 PM   #193
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subscribe. No sure I can trust myself though
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Old 08-27-2010, 06:49 AM   #194
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Old 08-27-2010, 09:17 AM   #195
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I love this fudge. It's one of my "freeze it" kind of sweets but love it. fun way (not going to say "good way" ) to get protein in if you're in the mood for sweets.

Thisrightnow, so you substituted riccota for all of the cream cheese? Was it whole fat ricotta?

I have to lay off baked goods for a while, sort of od'd on zucchini muffins LOL which I tend to do when I bake. Eat it all up then don't bake for a while.
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Old 11-21-2010, 05:01 AM   #196
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just bumping this thread as my mom was looking for a PB fudge recipe. when i made this in the past, i didn't care for the tanginess of the cream cheese. so i used more butter in place of the 2oz of CC. i made some yesterday and it is more oily tasting than i remember. i may try it again with the cc. is there a way to cut the tanginess without making it too sickeningly sweet? AS just taste bad when you use too much.

also, instead of all ezsweets, i used half ezsweets and half erythritol plus a little more erythritol...6T total of erythritol...2 extra T. sweetness wise it wasn't too much, but the E gave it an interesting mouth feel...not sure if i like it.

so anyway, the tanginess of the cc is what i'm wondering about...any suggestions?
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Old 02-01-2013, 06:49 AM   #197
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Old 05-30-2013, 07:11 PM   #198
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Old 01-19-2014, 06:45 AM   #199
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How much stevia?

Quote:
Originally Posted by scrappychik View Post
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I am going to cook the Peanut butter Fudge today and need to sub the Stevia for the Splenda in the recipe . Will it be equal amounts? the splenda gives me headaches and heart palpitations.
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Old 01-19-2014, 07:33 AM   #200
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Sorry, I was talking about the grandular stevia that I need to exchange in place of the splenda in the PB recipe.
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