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Old 06-01-2009, 08:43 AM   #61
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Quote:
Originally Posted by Tweaker Geek View Post
Off topic - sorry! Sweetdreams - I did make a Beachgirl cheesecake - coconut - well pina colada actually, I added both coconut extract and pineapple extract. It's still in the oven cooling.
sounds delishious....
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Old 06-01-2009, 01:46 PM   #62
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On the South Beach diet website, I found a thread with bean cake recipes. They are using Great Northern and Cannelini beans. One recipe is for an orange creamsicle cake. Oh my.....
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Old 06-01-2009, 01:53 PM   #63
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On the South Beach diet website, I found a thread with bean cake recipes. They are using Great Northern and Cannelini beans. One recipe is for an orange creamsicle cake. Oh my.....
Yep, I think that's where this recipe's from originally, the SB site. At least my sister sent it to me from that site, she's on SB.
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Old 06-01-2009, 02:23 PM   #64
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Originally Posted by Pork Chop View Post
From a 2001 study:

Legumes found to contain starch carrying a fiber-...( Champaign IL Legumes often fall far...)

If that's accurate, it would substantially lower the usable carb count.

Thanks, Pork Chop
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Old 06-01-2009, 02:23 PM   #65
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The kids couldn't wait. DD wasn't hungry enough to eat it but DH and DS loved it! DS had two huge pieces, lol! I had a piece and it was really good. I made cream cheese frosting as I was too lazy to make the butter cream since all my butter was frozen (used last of it in the cake) but will make it next time. Definitely a winner that I will make again!!
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Old 06-01-2009, 02:25 PM   #66
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Whups, the most relevant portion did not quote for some reason, namely the last clause of this sentence:

Of the 29 food and feed ingredients studied, the legumes (seven varieties) contained substantially higher percentages of both dietary fiber and resistant starch. black beans, for instance, contain the highest amount of total dietary fiber (43 percent), and 63 percent of their total starch content is resistant starch that makes it to the colon.
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Old 06-01-2009, 04:33 PM   #67
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The 7 carbs from the frosting, is that for all the frosting or per serving?
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Old 06-01-2009, 04:41 PM   #68
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I just made this in a bundt pan. It's so cute looking! I haven't frosted it yet, but when I do, I'll take a picture.
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Old 06-01-2009, 04:44 PM   #69
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Oh my........that looks so good
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Old 06-01-2009, 04:52 PM   #70
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Quote:
Originally Posted by Determinedtolose View Post
I just made this in a bundt pan. It's so cute looking! I haven't frosted it yet, but when I do, I'll take a picture.

Hey Lady Di...

Did you use a regular Bundt Pan? I have one that I make my LC Chocolate Mayonnaise Cake in and wondering if that is what you used...

TY GF!
HUGS
Christina
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Old 06-01-2009, 05:34 PM   #71
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Hey Lady Di...

Did you use a regular Bundt Pan? I have one that I make my LC Chocolate Mayonnaise Cake in and wondering if that is what you used...

TY GF!
HUGS
Christina
Hi,
actually I used my angel food pan. I put parchement paper all around the sides and bottom. It came out of it really good.
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Old 06-02-2009, 05:33 AM   #72
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I keep meaning to make this but I've been so busy! I can't wait and neither can the kids. I used to make bean cookies that they loved and they think this looks even better! I may make two and freeze one unfrosted to have on hand.
I'd say make it as part of a school project, have the kids help with measuring (math), reading the recipe (reading and following directions), using the blender (science), and of course tasting the final (testing) project! Then allow each to sum up a grade for the assignment.

everyday is a learning day for homeschooled kids.
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Old 06-02-2009, 08:23 AM   #73
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Orange Cream Cake (Creamsicle cake),

Cake base:
4 large eggs
1 14.5 - 15 oz. can Great Northern or Cannelini beans, drained and rinsed
1 tsp. baking powder
scant 3/4 c. bulk Splenda
2 T. canola oil
3/4 tsp. orange extract (I used pure orange extract)
1/2 tsp. vanilla
(I added some freshly grated nutmeg)

Blend all ingredients in a blender until well blended. Spray an 8 x 8 cake pan (could also use a pie plate); bake cake at 350 for about 25 min. Remove cake and immediately using a meat fork, poke holes all over the top of the cake. Let cool.

Rest of the Ingredients:
1 sm. pkg. sugar-free orange gelatin (divided in half--about 2 tsp. of dry mix is half))
1 sm. pkg. sugar-free vanilla (or cheesecake) pudding
1 c. milk
8 oz. Cool Whip

Stir half of the package of sf jello into 1/2 c. hot water until dissolved. Let cool a little, like 5 min.. Slowly pour over cake trying to get it to soak into the holes. Refrigerate while you make the pudding mixture.

Mix remaining 1/2 pkg. jello into the pkg of pudding mix. Beat in the 1 c. milk, beating well. Fold in 3/4 of the Cool Whip. Spread this mixture on top of the cake. Top with a thin layer of remaining Cool Whip. Chill

Note: I think that you could make this with any flavor jello. I plan to make it again real soon and I may choose a raspberry or strawberry flavor this time. But, I think that lemon or lime would be super!
I found this recipe after reading about the Orange cake in one of the posts above. I've never heard of Great Northern or Cannelini beans. I'm thinking of trying this for my birthday, cuz I love orange cake, but the chocolate one looks so awesome, and it sounds like everyone that's tried it has had good luck with it. Decisions, decisions!
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Old 06-02-2009, 09:21 AM   #74
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Quote:
Originally Posted by lcmiller461 View Post
I found this recipe after reading about the Orange cake in one of the posts above. I've never heard of Great Northern or Cannelini beans. I'm thinking of trying this for my birthday, cuz I love orange cake, but the chocolate one looks so awesome, and it sounds like everyone that's tried it has had good luck with it. Decisions, decisions!
I LOVE Orange Cake...wonder how many carbs thou...
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Old 06-02-2009, 09:27 AM   #75
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I LOVE Orange Cake...wonder how many carbs thou...
I was wondering the same, although I wouldn't use the recipe for frosting. I think I could improvise with some orange flavoring and one of the cream cheese frostings I've seen on the board.
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Old 06-02-2009, 09:40 AM   #76
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Check out these, I haven't tried them yet but they look yummy! Healthy Indulgences: oranges
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Old 06-02-2009, 12:11 PM   #77
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The white bean cakes are good. I have tried them. I prefer them to the original chocolate bean cakes... BUT the chocolate cake on this thread looks and sounds better than the white bean cakes (confusing yet?).

I have never tried the orange creamsicle one though. They are not really beany but very very moist.
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Old 06-02-2009, 12:50 PM   #78
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Check out these, I haven't tried them yet but they look yummy! Healthy Indulgences: oranges
that recipe is AWESOME, BA!! I've made this cake twice, once for a thing and decorated it with blackberries and served with whipped cream.

Second time was just for me. I only had one orange and it came out pretty good also. It makes one good size 8inch cake, bet you could divide it like the bean cake and frost the center.

It's the frosting that makes it special for me.
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Old 06-05-2009, 07:49 PM   #79
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I just made these into cupcakes for a picnic tomorrow. They look and smell delicious!

Now, about the frosting. Can I make it tonight or should I wait and make it in the morning? Does the frosting need to be refrigerated?

Thanks again, Lauren! And Ang for the cupcake idea!
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Old 06-06-2009, 08:36 AM   #80
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Has anyone tried just blending all of the ingredients or is it important to beat the butter/sweetener separately and all that? Just asking b/c the original bean cakes just blend it all.. so I was considering it but if it helps the texture then I guess it's not that much more work. :-P
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Old 06-06-2009, 08:37 AM   #81
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Originally Posted by PalmTreeGal View Post
The 7 carbs from the frosting, is that for all the frosting or per serving?
Just by looking at the ingredients it would have to be for the whole batch.
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Old 06-06-2009, 09:59 AM   #82
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Originally Posted by rottinluv View Post
I just made these into cupcakes for a picnic tomorrow. They look and smell delicious!

Now, about the frosting. Can I make it tonight or should I wait and make it in the morning? Does the frosting need to be refrigerated?

Thanks again, Lauren! And Ang for the cupcake idea!
I made the cupcakes and left them out covered (in a glass cake holder) overnight. I made the frosting the next day, frosted the cupcakes and refrigerated. I let them come to room temp before eating and they were wonderful. I didn't add the yolk to the frosting just because I was keeping them for a few days in the fridge.
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Old 06-06-2009, 10:45 AM   #83
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Thanks, Ang!

I ate one unfrosted this morning, and OMG, they're wonderful!

I'll make the frosting now, but I think I'll just let people frost their own, as I thought it was perfect without it.
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Old 06-06-2009, 11:28 AM   #84
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The cake/cupcakes are really amazing! I think they are better than regular sugar/flour cake. Make sure you grind up the erythritol VERY well or the frosting will be a bit gritty. I powdered it in my coffee grinder for almost a minute (and let settle for a while) and didn't have any grit. I may have to make some more of these!
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Old 06-06-2009, 11:35 AM   #85
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I'm making this again for some ladies at work as well as for some people in a class I'm taking. I plan to make one with splenda and one with reg sugar. I'm assuming it will come out the same with reg sugar?
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Old 06-06-2009, 01:31 PM   #86
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I'm making this again for some ladies at work as well as for some people in a class I'm taking. I plan to make one with splenda and one with reg sugar. I'm assuming it will come out the same with reg sugar?
I tried a batch with Splenda, and the batter wasn't that great. The chocolate was too bitter for my taste, but perhaps that's just my own taste issues with Splenda coming through. I then added 2 tablespoons honey and 1/2 teaspoon stevia with the Splenda, and the cupcakes came out perfect.
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Old 06-06-2009, 03:41 PM   #87
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I made this today, and even after it was out of the pan but still warm there was no hint of bean flavor. It was a little dry, however, but after tasting the batter I added another T of cocoa and more sweetener, but I didn't compensate the dry with more wet--and I have absolutely no idea how I should have done that anyway. But the flavor is great, and it is perfect unfrosted for taking on a long plane trip tomorrow.
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Old 06-06-2009, 04:34 PM   #88
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The frosting is soooo good! I actually double the recipe.

I have made this cake 2x.... first with black beans and the second time with black soybeans. IMHO they are both fantastic... but I think the black beans ( with the higher carb count ) is a little better and more moist. If you can afford the extra carbs... I'd go with the regular black beans.

The frosting is a winner as well. I make it with butter.

Lauren can we have a yellow cake recipe???

Cheers!
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Old 06-06-2009, 05:49 PM   #89
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Sweetdreams, I have an apple cake and chickpea cookies in the works. You'll see the cookies tomorrow. Might have to go with coconut or almond flour for a yellow cake, sadly! I will give it a shot, though.
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Old 06-06-2009, 07:23 PM   #90
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Sweetdreams, I have an apple cake and chickpea cookies in the works. You'll see the cookies tomorrow. Might have to go with coconut or almond flour for a yellow cake, sadly! I will give it a shot, though.


Super!! I can't wait! I check your blog regularly to see if a new recipe is up.....btw the newest brownies are wonderful.

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