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Old 01-17-2009, 07:56 AM   #31
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I was sitting here thinking I might double this and put it in a Bundt Pan greased to the hilt and floured with LC flour..wonder if that would stick too??

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Old 01-17-2009, 08:08 AM   #32
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I was sitting here thinking I might double this and put it in a Bundt Pan greased to the hilt and floured with LC flour..wonder if that would stick too??

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What about using an angel food cake pan, where you can remove that a little easier? Might work, no?
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Old 01-17-2009, 08:56 AM   #33
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Originally Posted by mac24312 View Post
I was sitting here thinking I might double this and put it in a Bundt Pan greased to the hilt and floured with LC flour..wonder if that would stick too??

HUGS
Christina
That would be an interesting experiment - the texture is muffin-like though, not very cake-like, but hey, it might be good!

DH tried one this morning and said it needed "more peanut butter" - might try backing off on the sour cream and upping the PB next time - however I still think the sour cream is needed when using baking soda - so may be a fine line between "enough" and "not!" LOL!
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Old 01-17-2009, 02:31 PM   #34
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ok i microwaved one for 15 seconds, cut in half, put some plugra butter on it, and sprinkled w/ more splenda. OMG freaking delicious!!!!!!!! and so filling. Thanks Charski
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Old 01-17-2009, 03:52 PM   #35
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ok i microwaved one for 15 seconds, cut in half, put some plugra butter on it, and sprinkled w/ more splenda. OMG freaking delicious!!!!!!!! and so filling. Thanks Charski
YAY! Glad you liked it!
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Old 01-17-2009, 06:17 PM   #36
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Char, wonder how it would work to replace a little of the almond meal with some peanut butter powder to add more peanut butter flavor?
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Old 01-17-2009, 08:05 PM   #37
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Don't know - try it and report back - that is your mission should you choose to accept it!
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Old 01-18-2009, 12:10 AM   #38
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These taste best the next day, IMHO!
Char, I made a batch of these! They look beautiful, with perfect peaks. Used a whole cup of PB to make them super peanut buttery (and 3/4 cup erythritol for sweetening, melted butter instead of the oil) for a more peanut buttery taste. Baked them at 425 for 5 minutes, and 325 for 17 minutes. Used sf homemade chocolate chunks. Will try them tomorrow after they've cooled a bit.Thank you for the recipeeee! What a great combo.

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Old 01-18-2009, 08:59 AM   #39
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Oh goody, Lauren, can't wait for your review! Did you use BP or BS??
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Old 01-18-2009, 10:24 AM   #40
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Oh goody, Lauren, can't wait for your review! Did you use BP or BS??
Hey Char, I used aluminum-free baking powder 'cause that's all I ever use, LOL. It's unscientific, but then I can not worry about the acidity (used half n half instead of yogurt because that's what I had). Is there anything else that BS does that is important to know? You're more of an expert than I am with these ingredients.

Okay, so I had a muffin and the PB flavor is GREAT. I think I added too much oil using all that peanut butter, so they are very heavy and a bit gummy, with oily bottoms. Will eliminate the melted butter and try the recipe again. These are so pretty and peanut buttery, and do not sink at all coming out of the oven. Definitely will make again! Thanks Char!
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Old 01-18-2009, 12:07 PM   #41
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Charski- I just made your muffins! They came out awesome!!! I used melted butter and Erythinol (sp?) and used greek yogurt and the natural costco PB. I had some 85% lindt bars in the freezer so i beat it with the mallet to break it up and added that to the batter.

THANKS so much to everyone who posts their recipes here!

Jen

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Old 01-18-2009, 04:54 PM   #42
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Old 01-18-2009, 07:06 PM   #43
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Charski- I just made your muffins! They came out awesome!!! I used melted butter and Erythinol (sp?) and used greek yogurt and the natural costco PB. I had some 85% lindt bars in the freezer so i beat it with the mallet to break it up and added that to the batter.

THANKS so much to everyone who posts their recipes here!

Jen

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YAY! Glad you liked them! So I'm doing an impromptu poll here - did you use baking SODA or baking POWDER in yours?
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Old 01-18-2009, 07:10 PM   #44
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Hey Char, I used aluminum-free baking powder 'cause that's all I ever use, LOL. It's unscientific, but then I can not worry about the acidity (used half n half instead of yogurt because that's what I had). Is there anything else that BS does that is important to know? You're more of an expert than I am with these ingredients.

Okay, so I had a muffin and the PB flavor is GREAT. I think I added too much oil using all that peanut butter, so they are very heavy and a bit gummy, with oily bottoms. Will eliminate the melted butter and try the recipe again. These are so pretty and peanut buttery, and do not sink at all coming out of the oven. Definitely will make again! Thanks Char!
Lauren - thanks girl - I'm not much of a "food ingredients scientist" though - but I DO know that baking soda + an acid ingredient = rise. In fact, one of the substitutes for baking POWDER is baking soda and cream of tartar. So I think that's why I got a good rise since I used sour cream. Yogurt and baking soda would probably work just as well if not better. If you do NOT use a high-acid ingredient, then baking POWDER should give you the rise - but I've not tried it that way. Glad YOU did, and yeah, maybe too much oily stuff, huh? Will look forward to your next experiment!

Did you put the choc chunks on top, or in with the batter?
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Old 01-18-2009, 07:11 PM   #45
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Lauren - thanks girl - I'm not much of a "food ingredients scientist" though - but I DO know that baking soda + an acid ingredient = rise. In fact, one of the substitutes for baking POWDER is baking soda and cream of tartar. So I think that's why I got a good rise since I used sour cream. Yogurt and baking soda would probably work just as well if not better. If you do NOT use a high-acid ingredient, then baking POWDER should give you the rise - but I've not tried it that way. Glad YOU did, and yeah, maybe too much oily stuff, huh? Will look forward to your next experiment!

Did you put the choc chunks on top, or in with the batter?
I put the choc chunks in with the batter.

The batter was very stiff so they stayed put. They are some beautiful muffins!
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Old 01-19-2009, 06:29 AM   #46
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I used baking soda like you said when you realized that that is what you used. I used a bit more butter, and i ended up using 1/3c + 1T of Greek yogurt and 1/2 c PB b/c i wasn't paying attention to the recipe. And i started with 1/4c of erithynol and probably ended up with closer to 1/2 or 3/4. I just tasted the batter once i ahd it all mixed and added it until it was a bit sweeter, but not super super sweet.

Thanks!!!!!
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Old 01-19-2009, 05:29 PM   #47
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I made them today with the PB2 peanut butter powder added in. They turned out great! I just added 3 TB of the pb2 to the wet ingredients, did not reduce the almond meal. I used baking powder, and added LC choc chips to the batter. I also increased the sweetener a little - used the 1/4 c brown diabetisweet and added about 4 drops of liquid splenda.
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Old 01-19-2009, 07:04 PM   #48
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LOL at this thread - we are SUCH a bunch of TWEAKERS! Which is a GOOD thing.

I'm very glad that those of you who have tried these have reported (mostly) good results!
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Old 01-20-2009, 04:22 AM   #49
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This would be a great way to use up the Smart Balance peanut butter I bought. That stuff is gross, I will stick with the natural peanut butter I buy in the refrig. section of my grocery store or Smuckers natural that you have to stir.

FYI: Argo is making aluminum free baking powder. I found it at my grocery yesterday.
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Old 01-20-2009, 05:13 AM   #50
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For those of you that used Erythitol, did you use granular or powdered? I am looking forward to trying these.. yum, love peanutbutter.
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Old 01-20-2009, 05:42 AM   #51
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I took my granulated Erythinol (sp?) and put it in the blender and powdered it.
Hope that helps!
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Old 01-20-2009, 08:42 AM   #52
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Granular E- no need to powder it for muffins.
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Old 01-20-2009, 04:04 PM   #53
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Quote:
Originally Posted by mac24312 View Post
I was sitting here thinking I might double this and put it in a Bundt Pan greased to the hilt and floured with LC flour..wonder if that would stick too??

HUGS
Christina
I've been thinking the same thing. I do that with a pumpkin bread recipe and looks very pretty.

By the way - I made these in a mini-muffin pan and used buttermilk in place of the sour cream and they came out great. No sour cream in the house, nor any patience to wait til I got some before trying the recipe.
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Old 01-21-2009, 05:19 AM   #54
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DAVIAN!! How good to "see" you again!

My muffins all fell right out of the pan except the center two, which came out with a very slight twist. There wasn't ANY residue left in the pan save the overspray of Pam around the wells! It's the first time I've used it, so not sure what continued use might prove.

So - where is this doughnut recipe, hmmmm??
Hi Charski!!!

Sorry I've been so remiss - I was gone for awhile - just had a baby boy in October!

This recipe is not mine but it is awesome. I looked at Shawnee's donuts and she has a silicone pan and mine is a Wilton non-stick (yeah ok). My DD who doesn't care much for sweets let alone low carb ones and she actually really likes these - she even took one to school for a snack.

Cinnamon Donuts

1 Cup Carbalose flour
1 Cup ground almond flour
1 Tbsp Baking powder
1/4 tsp salt
1 1/4 tsp ground nutmeg
1 tsp ground cinnamon
1/2 Cup Splenda
1/2 Cup Davinci's (I used Gingerbread or Spice)
2 Tbsp water
1 stick of butter, melted (1/2 cup)
4 eggs, beaten

Topping: (after donuts begin to cool)
1/2 cup Splenda
2 tsp ground cinnamon
2 Tbsp melted butter


Preheat oven to 350. Spray a donut pan very well. Makes 12 donuts.

Mix all the dry ingredients.
Add the eggs, melted (but cool) butter, water, Davinci's and Splenda.
Fill the donut pan a little over half way.
Bake 20 minutes untiil tops are golden brown.
Cool just a bit on a wire rack.
On a paper plate blend Splenda and cinnamon. In a small bowl melt the 2 T of butter. Dip the donut top into the butter then swirl into the Splenda mixture and set on a rack to cool completely.

I store them in an airtight container on the counter. Last about 3 - 4 days then transfer to the refrigerator.


These are similar in texture to sour cream or blueberry cake donuts.



Now I just need 10 consecutive minutes to read the rest of this thread! So not happening.....

With Valentine's coming I wanted to post a chocolate cake recipe I got from here like 2 years ago. I made it as a two layer cake with a mixture of blackberry and strawberry (SF) jams inbetween the layers and made a hard chocolate ganache over the outside. I made it into 16 slices and while I haven't done the carb count it's made the low carb way and good for those "special occassions." I just need a few minutes....well he's calling me!
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Old 01-21-2009, 07:59 AM   #55
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Oh Davian, those look scrumptious, will try soon - doing Induction to remove the couple extra "winter pounds" right now!

What day was your son born? I'm an October baby too! Congrats!
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Old 01-21-2009, 09:24 AM   #56
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I made these in my silicone muffin pan today, half a batch, and I chopped up the chocolate and mixed it with the dry ingredients.

As you can see they rose wonderfully and are beautiful! I won't try them til later as I'm taking them to a friend's house to share with coffee.
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Old 01-21-2009, 09:38 AM   #57
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beautiful! I need to try these!
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Old 01-21-2009, 09:47 AM   #58
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They are beautiful! Look at how tall they are! *eyes gloss over* I so need to get that muffin pan, Char.
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Old 01-21-2009, 10:05 AM   #59
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Lauren, it's just a 6-hole silicone pan - I have two. I really like them MOST of the time! Stuff WILL still stick in them, I've found, so I spray the cr@p out of 'em with Pam before I bake in them. That seems to help.

Ang, try 'em, you'll LIKE 'em!
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Old 01-21-2009, 11:58 AM   #60
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This is on the list today! I just need to get some chocolate! Think these will all fit in a regular 12 muffin pan (metal)?
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