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Old 02-16-2010, 01:03 PM   #301
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The cinnamon rolls looks wonderful!

Ms Woods~ Can you tell me how many tbsp are in 1 scoop of your Body Fortress PP? I have Jay Robb and want to ensure the measurement is accurate.

Thanks!
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Old 02-16-2010, 01:21 PM   #302
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Quote:
Originally Posted by SuzannaFrance View 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!

You are baking these? how long do you bake them?
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Old 02-16-2010, 02:50 PM   #303
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I don`t want to get off base here but wanted to tell you what I did.

I just did the 1 thread recipe -Mrs. Woods, the Choc one and I used Body Fortness and grandular splenda. I did half the recipe and the only thing I did different was put in one-forth tsp. baking powder. But I did another thing different - I deep fried. Out of that I put in the deep fryer about 12, 13, or 14 little half spoons of the dough. I fried for 2 minnutes. I have a Fry daddy and I am quite sure it dosn`t heat to 350 as probably would be better. Maybe 1 minnute would have been enought time also. I just don`t know. I like them but think it would be nice to put a little cream cheese, like an oz. in to make it not so dry. What do you think, anyone know if that would be okay in a mixture that goes into a deep fryer. Another thing is I just got what you call a "stick hand blender" and I would not use it for this again as I think by hand mixing or reg little mixer would be better. It was just kind of thick for this. Hope you don`t mind I tried something else. I tried the cake with this before a while back and liked it just fine. I just felt like playing around. Sue
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Old 02-16-2010, 02:53 PM   #304
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I ment to say "I did the 1st. recipe in this thread" Sue
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Old 02-16-2010, 02:57 PM   #305
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I don't see why you couldn't add the cream cheese. I would be more than happy to experiment for you but I'm out of protein powder and cream cheese Lol.
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Old 02-16-2010, 03:00 PM   #306
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Thank`s Ms. Woods, I will try in 2 day`s but don`t feel like it now - too full of them.
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Old 02-16-2010, 03:47 PM   #307
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I made the cinnamon ones SuzannaFrance made. I added 1 pk of hot apple cider and 1/3 cup chopped nuts to the mix, should have used 2 ciders, wasn't appley enough.

I liked them, but they didn't rise as well as using less butter like the lowfat version. I liked the cinnamon bottom too, but thought it was a little wet for my liking. Next time I will make a mix with all the sugars and cinnamon SuzannaFrance used with a tad of butter, nuke it and spread that over the top after cooking. Hubby likes this recipe a lot .
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Old 02-16-2010, 04:56 PM   #308
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Quote:
Originally Posted by Sweet Pea View Post
The cinnamon rolls looks wonderful!

Ms Woods~ Can you tell me how many tbsp are in 1 scoop of your Body Fortress PP? I have Jay Robb and want to ensure the measurement is accurate.

Thanks!
A scoop equals 1/3 cup.
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Old 02-16-2010, 05:00 PM   #309
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Quote:
Originally Posted by LindaSue View Post
A scoop equals 1/3 cup.
Thanks LindaSue!!
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Old 02-16-2010, 07:35 PM   #310
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Quote:
Originally Posted by LindaSue View Post
A scoop equals 1/3 cup.
There is a difference in the labels. Body Fortress says 1 scoop = 33g. Jay Robb says 30g.

Also, there are 2 lines on the Jay Robb scoop - when I was using the PP for this recipe, the JR came out way too dry, as in unedible dry - but I was filling the scoop full. I don't know which line is the full 30g serving size but a full scoop more than filled my BF scoop and since a serving of JR is less than the BF, I'm thinking that the 1st line is the serving size but it doesn't make much sense to do so.
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Old 02-16-2010, 10:35 PM   #311
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Quote:
Originally Posted by Tater Head View Post
You are baking these? how long do you bake them?
Yes, I bake them until they rise and a toothpick comes out clean.

I do the recipe by eyeballing the ingredients, so it is a bit different each time. But I'd say 20-30 min depending on how loose the batter is (more butter takes longer).

The cinnamon glaze on mine is never wet though... it cools down and is practically like caramel, gooey and sticky.

I also use a stick mixer and if it gets too thick, I add another egg or some davinci's. It needs to be like cake batter, thick but pourable and smooth.

I also start with melting the butter completely first.

And I have done this with cream cheese and it is just fine. I prefer the butter though. ANY fat or combination of fat will work.

I made chocolate ones using COCOA BUTTER. They came out like very fudgey brownies, almost like candy.

And deep frying, done that too. They make AWESOME donuts. Unbelievable that it is "legal".

Clearly the secret is the protein powder though... the composition of each brand makes or breaks this recipe.
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Old 02-17-2010, 07:20 AM   #312
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Whey Not Chocolate Chip Cookies Ta Dah!

I can't believe they are LC!! The only regret I have is not having more chocolate to add in. I had half a Chocoperfection bar I was saving for an emergency (LOL) that I chunked. It wasn't enough, but the recipe works for sure and that is what counts most!

Before they went into the oven:


Out of the oven ( I could/should have left them a min or two more, but they came out fine anyway):


The bottom of the cookie:


After a bite of the cookie. And it has the perfect cookie texture too, I swear. It worked GREAT!:


(The photos may not show up for a while, I uploaded them to my gallery here and they are pending approval)

Let's celebrate this amazing recipe, that can do SO many things! It is a new era for me in my WOE!! Wahooo!

Last edited by SuzannaFrance; 02-17-2010 at 07:22 AM.. Reason: punctuation
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Old 02-17-2010, 07:26 AM   #313
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So did you just use the original recipe and add some chocolate chips into it?
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Old 02-17-2010, 07:35 AM   #314
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Yes.

I used mostly butter, but topped it off with a spoonful of EVCO. Melted it. Probably just over 1/2 cup melted.

Added some liquid splenda and about a TBLS of diabetisweet brown. Mixed with stick blender.

Added 2 eggs, mixed again.

Added 1/3 cup protein powder and a pinch of salt and a pinch of baking powder. Mixed (I add the salt because the butter I have is unsalted.)

It was too thin, so I added about another HALF of the 1/3 cup (1/6 cup??) and stirred it in by hand as it was now too thick for stick blender.

Then I added the chunks of ChocoPerfection and voilą!
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Old 02-17-2010, 08:40 AM   #315
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Quote:
Originally Posted by Allysmom24 View Post
There is a difference in the labels. Body Fortress says 1 scoop = 33g. Jay Robb says 30g.

Also, there are 2 lines on the Jay Robb scoop - when I was using the PP for this recipe, the JR came out way too dry, as in unedible dry - but I was filling the scoop full. I don't know which line is the full 30g serving size but a full scoop more than filled my BF scoop and since a serving of JR is less than the BF, I'm thinking that the 1st line is the serving size but it doesn't make much sense to do so.
I don't know about the Jay Robb scoop but a serving in grams of Body Fortress is based on a heaping scoopful, not level with the top edge of the scoop. I measured out 1/3 cup, packed and leveled and it weighed 28 grams. One scoop, packed and leveled weighed 26 grams.

Here's a picture that I just took of 33 grams of Body Fortress whey:

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Old 02-17-2010, 09:48 AM   #316
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I have the "cinnamon roll" flavored ones in the oven now. I know the batter sure tastes great with all of that cinnamon!!! LOL
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Old 02-17-2010, 05:06 PM   #317
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This one deserves a bump!!
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Old 02-17-2010, 07:07 PM   #318
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Wow! I've only read the first page, but these sound perfect for me, Mswoods! Thank you!! I love that they are portable and the calorie/carb counts are perfect for me.

I'm just going to have to allocate some time to read all 11 pages, lol!

Thanks again!

Pauline
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Old 02-17-2010, 10:45 PM   #319
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Can't wait for pending photos any longer!

Whey Not Chocolate Chip Cookies Ta Dah!

I can't believe they are LC!! The only regret I have is not having more chocolate to add in. I had half a Chocoperfection bar I was saving for an emergency (LOL) that I chunked. It wasn't enough, but the recipe works for sure and that is what counts most!

Before they went into the oven:


Out of the oven ( I could/should have left them a min or two more, but they came out fine anyway):


The bottom of the cookie:



After a bite of the cookie. And it has the perfect cookie texture too, I swear. It worked GREAT!:


(The smaller images, I uploaded them to my gallery here and they are pending approval... but couldn't wait any longer, so here are the big ones.)


Let's celebrate this amazing recipe, that can do SO many things! It is a new era for me in my WOE!! Wahooo!
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Old 02-18-2010, 07:17 AM   #320
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Those pics are making me drool!
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Old 02-18-2010, 07:48 AM   #321
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Wow Suzanna, those look so yummy. I might just have to bite the bullet and get some more protein powder.
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Old 02-18-2010, 08:38 AM   #322
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To: SuzannaFrance~

Could you please give us the exact recipe you used for these cookies? There are so many variations on this thread, it'd be nice to see just what ingredients you used (including kind of PP) and temp & time in the oven.

Thanks a bunch!
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Old 02-18-2010, 08:40 AM   #323
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Quote:
Originally Posted by Sweet Pea View Post
To: SuzannaFrance~

Could you please give us the exact recipe you used for these cookies? There are so many variations on this thread, it'd be nice to see just what ingredients you used (including kind of PP) and temp & time in the oven.

Thanks a bunch!
Great idea!!
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Old 02-18-2010, 08:58 AM   #324
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1. 1/2 cup melted butter (or fat of choice)
2. Liquid Splenda equivalent to 1 cup + a splash of davinci vanilla for flavor and 1 big TBLS diabetisweet brown (or more to your taste)
3. 2 eggs
4. 1/2 cup plain protein powder (adjust for thickness). I use InkoSpor MUSCLE 95.
5. A pinch of baking powder and salt to taste.
6. Chocolate chips (use more than I did here, which was one half a chocoperfection chunked)

Method:
I used mostly butter, but topped it off with a spoonful of EVCO. Melted it. Probably just over 1/2 cup total melted.

Added some liquid splenda equivalent to 1 cup ( I would use some davinci vanilla here as well next time) and about a TBLS of diabetisweet brown. Mixed with stick blender.

Added 2 eggs, mixed again.

Added 1/3 cup protein powder and a pinch of salt and a pinch of baking powder. Mixed (I add the salt because the butter I have is unsalted.)

It was too thin, so I added about another HALF of the 1/3 cup (1/6 cup??) and stirred it in by hand as it was now too thick for stick blender.

Then I added the chunks of ChocoPerfection and voilą!

I baked them at 180 CELCIUS, which is 350 F I think. About 15 min, but I'd leave them in longer next time. Just keep an eye on them!

Last edited by SuzannaFrance; 02-18-2010 at 09:52 AM..
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Old 02-18-2010, 09:42 AM   #325
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I am still waiting to see if anyone has a successful batch with Jay Robb protein powder. Mine were extremely dry so if anyone has good luck with this, please let me know
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Old 02-18-2010, 09:51 AM   #326
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Soon as someone sends me some Jay Robb I'll be right on that Lol. I went to 1 GNC and they didn't even have it, and now I'm finding it hard to let up off the $25 for a 12 oz bag Lol.
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Old 02-18-2010, 01:15 PM   #327
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OMG MsWoods!!! I just made these. They're really good, and easy to make. Next time I'll add some shredded coconut. These are my favorite protein bars so far, and they don't have all those strange ingredients that make me stall. Bravo to you!!!
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Old 02-18-2010, 03:07 PM   #328
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oh snap i gotta make the cookies!
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Old 02-18-2010, 04:18 PM   #329
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I have JD rob and I am going to have to use it up. I will try to make them again with it. I did not have good luck with it the first couple of times.

I just made the chocolate ones with designer whey. They are the best yet. I finally perfected it with the right sweetness and texture.

Thanks again Ms Woods. These fit in so well to the plan.
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Old 02-18-2010, 05:11 PM   #330
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How much is a scoop. I have two different scoops
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