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Old 02-02-2010, 03:39 PM   #271
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I have lemon ones in the freezer right now......... made with SF lemon jello and a little extra lemon oil ........ YUM!!
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Old 02-04-2010, 04:29 AM   #272
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Originally Posted by LC_Monkee View Post
I made the chocolate brownies today as mini muffins.(
Quote:
Originally Posted by gettingwell View Post
I made a batch several days ago and used a mini-muffin pan.
Quote:
Originally Posted by MsWoods View Post
I made some bananna walnut muffins, got 10 muffins out of the recipe,
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Originally Posted by Ginaaaaaa View Post
baked for 8 min's in mini muffin cups at 325.
For the folks making muffins: are you greasing/spraying the tins or is there enough butter in the recipe that you don't have to?
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Old 02-04-2010, 06:08 AM   #273
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I made some mini muffins yesterday and I sprayed the tins. Just a few stuck in a couple places. I followed the lower fat recipe also.
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Old 02-04-2010, 12:10 PM   #274
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Definately grease or spray your pan. They can get stuck pretty easy.
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Old 02-04-2010, 02:16 PM   #275
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I used silicone pans. No problem with sticking.
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Old 02-04-2010, 02:20 PM   #276
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I used the Jay Robb powder and that's what happened to mine too. I patted the butter down, and baked them a little longer, but they turned out hard and dry. I had to throw them away. I do have the Body Fortress and I'll try these again.
I love me some Jay Robb, but when I used it for this recipe they turned out HORRIBLE! They were very dry and when chewed were the texture of hamburger meat...very disturbing

I'll have to try it again with the designer whey.
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Old 02-04-2010, 02:22 PM   #277
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Ms. woods thank you again for the great recipe

I made them again today and they came the best ever. Very moist!

I used designer whey 3 scoops,4tablespoons of butter, 4tablespoons of olive oil, 4tablespoons of davici carmel and one egg.


I am going to try the mini muffins next. Its the same recipe right??
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Old 02-04-2010, 02:27 PM   #278
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I made the apple version today in a 9 inch round cake pan. I used the basic white recipe, but did add 1 tsp. of baking powder, cinnamon, 2 individual pkgs. of the SF Apple cider hot drink mix, some walnuts. For the sweetener and to get it "wetter" I added some
vanilla Davinci's..It's great.
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Old 02-05-2010, 02:43 AM   #279
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I made the apple version today in a 9 inch round cake pan. I used the basic white recipe, but did add 1 tsp. of baking powder, cinnamon, 2 individual pkgs. of the SF Apple cider hot drink mix, some walnuts. For the sweetener and to get it "wetter" I added some
vanilla Davinci's..It's great.
Carolyn...where do you find the sf apple cider mix?? This sounds yummy!!
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Old 02-05-2010, 04:52 AM   #280
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Carolyn...where do you find the sf apple cider mix?? This sounds yummy!!
Not Carolyn, but I find this at Walmart in the coffee aisle, next to where the hot chocolate mixes are

I brand there is Alpine

This is even good on its own...
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Old 02-05-2010, 05:23 AM   #281
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Yup...We use this cider mix to turn lots of things..(cukes, zukes) into apples..Thanks for helping out, TX.
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Old 02-05-2010, 05:24 AM   #282
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Yup...We use this cider mix to turn lots of things..(cukes, zukes) into apples..Thanks for helping out, TX.
Can you tell me how to do this please

I am on a cucumber kick and looking for other ways to enjoy them. Right now all I do is slice and eat
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Old 02-05-2010, 11:31 AM   #283
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Let me find my thread..K?
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Old 02-05-2010, 06:29 PM   #284
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Carolyn - is the SF Apple cider mix really sweet? I liked the apple drink mix because it was tart, like a green apple.
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Old 02-06-2010, 07:12 AM   #285
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Carolyn - is the SF Apple cider mix really sweet? I liked the apple drink mix because it was tart, like a green apple.
Not overly sweet, I don't think. You do need to add extra sweetener, so it can't be that sweet.
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Old 02-06-2010, 07:04 PM   #286
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I made the lower cal version today and it was very dry cooked for 15 minutes. I may try it with the full stick of butter and see if it's any better.
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Old 02-07-2010, 05:40 AM   #287
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I made the lower cal version today and it was very dry cooked for 15 minutes. I may try it with the full stick of butter and see if it's any better.
I have been doing half butter half olive oil and getting good results. What brand of protein powder are you using??
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Old 02-07-2010, 08:26 AM   #288
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The dryness sems to be related to the brand (or the scoop size?)of protein powder and the baking time. I am having better results using the lower cal version and adding enough water for a cake like consistency. Bake only until barely done. (I use Body Fortess PP ).
The experimentation has been great and tasty fun!
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Old 02-07-2010, 08:58 AM   #289
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I used NOW vanilla protein powder, it's sweetened naturally with a little fructose and stevia.
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Old 02-14-2010, 10:14 PM   #290
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Hi everyone, this is my first post... although I've been an active lurker for over a year. Love this forum for tips and recipes!

Anyway, what inspired me to finally post was this wonderful, versatile recipe! Thank you MsWoods!

First, I use an unflavored protein powder that has less than .2 grams per scoop and have made lovely savory cakes omitting the "sugar" and adding salt and herbs. Makes a great pizza base.

And MY FAVORITE and the reason I wanted to post:

This makes FANTASTIC CINNAMON ROLLS! Well, not rolls, but they taste like it.

I put a mix of Somersweet and Diabetisweet brown and lots of cinnamon in the baking pan FIRST. Then I add the basic mix on top. I also sprinkle that with cinnamon and bake. (I also use a pinch of baking powder in mine, but it rises whether you do or not).

Any seepage of butter mixes with the "sugar" and cinnamon and makes a delicious and decadent glaze. I turn it over onto a plate when I take it out, while it is still hot. It glazes up and makes what tastes like heaven to me!

Something between Monkey bread and cinnamon rolls.

YUM!

I have also made donut holes with this and they are fantastic as well. I LOVE this recipe!!!
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Old 02-14-2010, 10:40 PM   #291
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I'm so glad you have made this such a versatile recipe Suzanna! I have yet to find some unflavored PP, I need to order some, those sound so good!

What brand do you use? I really want to try your variation.
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Old 02-15-2010, 05:34 AM   #292
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I order it online here in France... not sure if you can get it in the states or if it is worth the international shipping. It's called InkoSport Muscle 95

Muscle 95 Inko - Achetez sur Nutribox.com au meilleur prix

It mixes in great with the butter and egg, no problems there. I use just 1/3 cup for the recipe, sometimes more... but 1/3 cup is usually enough. That has .2 grams of carb. That is <point 2>, not 2. It's awesome.

Last edited by SuzannaFrance; 02-15-2010 at 05:39 AM..
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Old 02-15-2010, 06:44 AM   #293
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I know we have some here in the U.S I just know I'll have to order it. I'll see if Netrition has any.
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Old 02-15-2010, 04:26 PM   #294
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Ms. Woods, If you have a Vitamin Shoppe nearby, they carry a brand of unflavored PP.
I haven't bought any in quite a while so I cannot remember the price.
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Old 02-16-2010, 07:04 AM   #295
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I took photos of my whey not cinnamon rolls/Monkey Bread for you:





Now my camera is all sticky! LOL
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Old 02-16-2010, 07:07 AM   #296
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So BIG. Not sure how to make them smaller. eek sorry!

My next idea is whey not COOKIES.

I think we can make it work, as there are often little parts of the crust that have the exact right crunch to make me think this will work as a cookie dough.
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Old 02-16-2010, 07:37 AM   #297
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Do you mind if I post your pictures on my blog under the Whey Not cake section? With full credit to you of course?

See, about the cookie, LS has a protein cookie on her site, and that's kid of where I got the idea to make the "cake". I haven't tried it though.

Linda's Low Carb Menus & Recipes
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Old 02-16-2010, 07:41 AM   #298
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There ya go, resized them for ya. Just use something like Photobucket. It's free and you can upload photos there and resize them.

Last edited by MsWoods; 02-16-2010 at 07:45 AM..
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Old 02-16-2010, 08:58 AM   #299
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Of course you can. NP.

Love Linda Sue's site... in fact, that is how I found THIS thread.

And I also wanted to mention that if one uses coconut and/or vegetable oil for this recipe, it follows the rules for not only Atkin's Fat Fast, but for the Meat/Egg fast as well.

LOVE this recipe!
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Old 02-16-2010, 09:21 AM   #300
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Or with clarified butter...

I am going to try the cookies with this recipe anyway. There are no eggs in LS's recipe, and less butter content.

I think they will make perfect LC cookies, something that is VERY hard to make!
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