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Old 03-13-2011, 07:01 PM   #121
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subscribing-thanks for the recipe
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Old 03-14-2011, 03:28 AM   #122
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Yes, thanks.
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Old 10-25-2011, 08:37 PM   #123
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Old 10-26-2011, 07:45 AM   #124
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Trying these soon!!!!!!
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Old 10-28-2011, 07:58 PM   #125
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Gonna try these soon as I love peanutbutter and it is more portion controlled than right from the jar on a spoon! LOL
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Old 10-29-2011, 06:50 AM   #126
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Are you guys stocking up on peanut butter?
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Old 10-29-2011, 06:51 AM   #127
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I make my own peanut butter, and I am stocking up on peanuts. Tne news said there would be a 1/3 price hike on peanut products starting next month.
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Old 10-29-2011, 07:00 AM   #128
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Thanks for the heads up on the peanut butter. I have a supply of "regular" for my family as they don't seem to be affected by the carbs like me. I need to get more of the sugar free or natural!
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Old 10-29-2011, 04:04 PM   #129
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Quote:
Originally Posted by Soobee View Post
I make my own peanut butter, and I am stocking up on peanuts. Tne news said there would be a 1/3 price hike on peanut products starting next month.
Sigh and why?
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Old 10-29-2011, 04:07 PM   #130
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Quote:
Originally Posted by Teresa123 View Post
I'll do my best...I'm not the greatest at measuring! :blush:

I made 1/2 batch:

1/2 cup peanut flour
2-3 T oat flour
2-3 T quinoa flour
1 t baking powder (I debated on powder vs soda after reading the thread again---went with the powder)
1/4 cup sweetener---used a blend of E and black strap molasses and a pinch of NuNaturals Stevia
2 large eggs---didn't have extra large, might have been part of reason batter needed to be thinned out
4 T approx of sour cream
1/2 cup pb----actually it was probably about 1T shy of 1/2 cup
Hoods milk---enough to thin out the batter
Generous amount of sf chocolate chips

I noticed Lauren started the baking off at a high temp and lowered it, so I gave that idea a try---started at 400 for the first 5 minutes or so then down to 350 until done. Not sure if that made any difference in anything or not but it didn't hurt anything.

As you can tell--I'm a throw it together kind of baker, and not always a lot of rhyme or reason to which things I use when it comes to flours and sugars.
Okay so how do you come up with quinoa flour?
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Old 10-29-2011, 05:55 PM   #131
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You can buy quinoa flour - I forget where I got mine now, but probably Whole Foods.
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Old 10-29-2011, 06:43 PM   #132
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You can buy quinoa flour - I forget where I got mine now, but probably Whole Foods.
Ahhh, Bob's Red Mill? Looks like 16 grams of carbs per 1/4 cup. What does it give to recipes, flavor, texture? Interesting. And Teresa123 changed the recipe around, not just spilt it in half. Any special reason? So now I have to try both of them,

Last edited by Tilly; 10-29-2011 at 06:47 PM..
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Old 10-30-2011, 05:04 AM   #133
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Tilly, a lot of the peanut crop was destroyed by the bad weather this summer. That's the reason they are giving for the big price hike.
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Old 10-30-2011, 03:15 PM   #134
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Darn, can't stock up on everything, I am already overflowing on LC baking items,
I have a question on the 1/2 recipe, are the sweeteners to measure a 1/4 cup or to equal a 1/4 cup of sugar? Thanks anyone.

Last edited by Tilly; 10-30-2011 at 03:16 PM..
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Old 10-30-2011, 10:37 PM   #135
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Pumpkin Cream Cheese Muffins!!!

I have tried so many failed recipes out there - this is THE one!!! I made these true to the recipe - used baking powder with great results. Have had them for the last 6 weeks or so when all of a sudden I got a HUGE craving for PUMPKIN bread or pie or something! I remember the great pumpkin cream cheese filled muffins at Starbucks and "tweaked" this recipe to copy. I LOVE this recipe and hope someone else out there does too - I just had to share it and also say THANK YOU to Char for the original recipe which TRULY helped me stick to my LC way of life! Thank you, thank you, thank you!

Pumpkin Cream Cheese Muffins
tweaked version from Char's PB/Chocolate Chunk Muffins
Yield: 12 muffins 3.5 carb per muffin (not including Splenda-see below)

2 1/2 cups blanched almond meal (T-Joe's)
2 teaspoons baking powder (check can for freshness)
1/2 cup granular Splenda (I use the one that has 1 gram fiber added) + extra for "sprinkling"
1&1/2 tsp cinnamon
1& 1/2 tsp pumpkin pie spice
pinch of sea salt

4 X-large or Jumbo eggs, room temp
4 tablespoons melted butter (original recipe says you can use walnut oil or extra-light olive oil-I think butter has a better flavor)
1/2 cup plus tablespoon sour cream (Daisy or Knudsen had lower carb than the T-Joe's label)
3/4 cup canned pumpkin (not pumpkin pie mix)
1tsp vanilla

1 "brick" of cream cheese

Preheat oven to 350 (original recipe says 375)

Put Cream Cheese brick in the freezer while prepping the recipe

Mix dry ingredients together in a medium bowl.

In another bowl, beat the eggs with a hand mixer til foamy; add melted butter, sour cream, pumpkin, vanilla, and mix til smooth.

Pour wet ingredients over dry ingredients and mix with spoon just until blended. Don't beat - use a spatula or a wooden spoon.
Let sit 10-15 minutes to "fluff" in volume a bit.

Portion batter evenly into 12- muffin pan which has been well-sprayed with nonstick spray or lined with cupcake liners.
I use tin foil cupcake liners and spray those with Pam-keeps them from drying out all around - I think the paper liners dry them out - or you don't have to use any liners at all

Place cream cheese brick on a cutting board - sprinkle with granular Splenda all around - cut into 12 equal squares, then dunk a square into the center of each of the muffins about 3/4 of the way down - should still be able to see the top of the square, but the square itself should be completed surrounded by batter. Sprinkle the tops of each muffin with granular Splenda.

Bake at 350 for approx. 20 minutes, testing after minimum time
Do not overbake, but a toothpick inserted in the "bread" part should come out pretty clean.

Remove from oven and let rest - I don't turn them out, just leave them in they'll "finish" off baking in the pan.

I've calculated 3.5 carb per muffin (using Daisy sour cream which is lower carb count and regular Philly cream cheese) Since I use the Splenda w/ fiber, technically, the 1g fiber cancels out the 1 carb per serving - so I did NOT include Splenda in the total carb count.
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Old 10-31-2011, 02:31 AM   #136
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Suzanneb! And thanks for this tweak to Char's recipe, I will have to try it as soon as I finish off Jennifer Eloff's yummy pumpkin muffins. That should not take me a long time,
Thanks for sharing!

Last edited by Tilly; 10-31-2011 at 02:39 AM..
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Old 03-06-2013, 01:56 PM   #137
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Bumping this up for a request!
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Old 03-06-2013, 06:18 PM   #138
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Thanks for bumping.
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Old 03-06-2013, 08:57 PM   #139
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subbing...thanks
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Old 04-23-2013, 07:36 AM   #140
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I'm bumping because I want to make these today. Charski oringnal recipe I can make . Yay!!!!
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Old 04-23-2013, 07:55 AM   #141
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Hope you like them, Essy!

I haven't made those in ages - thanks for the reminder!
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Old 04-23-2013, 11:11 AM   #142
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I know I will Char. There's peanutbutter, ya can't go wrong.
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Old 04-23-2013, 12:50 PM   #143
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LOL! Yeah - AND chocolate!
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Old 04-25-2013, 07:54 AM   #144
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How'd they turn out, Essy?
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Old 05-13-2013, 11:38 PM   #145
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Did you say chocolate and peanut butter!!! I am so there. Thanks so much for this recipe.

Tracy
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