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Old 02-25-2010, 09:04 AM   #391
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ok thanks then I am going to try the cinnamon ones
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Old 02-25-2010, 09:04 AM   #392
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So you're only using 2 TB butter instead of the whole stick in the first recipe?
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Old 02-25-2010, 09:26 AM   #393
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Originally Posted by thin in 2010 View Post
So you're only using 2 TB butter instead of the whole stick in the first recipe?
In this last recipe, I only used 2tbsp, didn't seem to make much of a difference with the added egg.
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Old 02-25-2010, 10:02 AM   #394
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This is great! I made this yesterday because there are mornings I just cannot start off eating breakfast but I have to have a little something in my stomach to take my meds and this is better than the 1 min muffin IMO Thank you Ms Woods
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Old 02-25-2010, 11:52 AM   #395
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MsWoods - Can you give us a revised version of the recipe with the latest changes that you like?
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Old 02-25-2010, 12:03 PM   #396
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Originally Posted by MsWoods View Post
*snip
3 eggs
3 scoops whey protein powder
2tbsp butter, melted
1tbsp (because I accidentally dumped it) baking powder
sweetener to taste
cinnamon
1/4 cup chopped pecans

Mix all ingredients together. Spray a muffin tin and sprinkle cinnamon on the bottom of each. Add 1tbsp of batter and cook for about 8-10 minutes. It took a lot less time for these.
I used 1tbsp of batter in each muffin to make lower carb/snack size portions. It made 18 of these. If you wanted them larger you could do 2tbsp and it should make 9.

This is for the cinnamon "roll" ones that Suzanna posted a variation of, but I don't use any type of brown sugar or other crazy ingredients I don't have on hand. They were really good the way they were. I stored them in an air tight container in the fridge and the next day they are even more moist.
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Old 02-25-2010, 12:32 PM   #397
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So is that your favorite recipe so far MsWoods?
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Old 02-25-2010, 12:37 PM   #398
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My picky son asked for the cinnamon ones again! LOL I did the same as everyone, but added a packet of truvia to the cinnamon in the bottom of the pan before adding the batter.
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Old 02-25-2010, 12:43 PM   #399
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So is that your favorite recipe so far MsWoods?
So far, yes, this is my favorite one. (The revised one I just posted).
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Old 02-25-2010, 12:44 PM   #400
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So far, yes, this is my favorite one. (The revised one I just posted).
Thanks!
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Old 02-26-2010, 11:00 PM   #401
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Hi guys, been busy lately and haven't been keeping up.

Just some notes:

I tried the pizza crust last night and while it was good, didn't come out like the last time, which was AMAZING. So I need to really concentrate on that one to get a solid recipe down, instead of "winging it". I tripled it last night and it was just too eggy this time.

If you don't have Somersweet, just use some erythritol instead (or any sweetener that is granular in nature). And the Diabetisweet brown is a new ingredient for me, but it works so well for this, I can't imagine not having it on hand now. The two sugars mixed with the cinnamon makes a gooey glaze that is just heaven. (But beware of the gas it creates! LOL Totally worth it to me though!)

I use liquid splenda for everything except this recipe and when I make chocolate. Splenda does NOT make chocolate sweet, so must have erythritol for that.

I use Somersweet, which is a blend of sweeteners like inulin and erythritol. It is an awesome sweetener, but pricey. See SuzanneSomers.com - Food

I use it only for chocolate and my whey not cinnamon rolls.

Also, I line everything with baking paper. Wouldn't do this recipe without it! Baking paper is a modern miracle, try it!

But I definitely can't emphasis enough, that the key to all of these recipes is the protein powder... so just experiment with the one you have and hopefully you will find the bliss... (smile)

Last edited by SuzannaFrance; 02-26-2010 at 11:01 PM..
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Old 02-27-2010, 04:05 AM   #402
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MSWOOD are you sure that it is 1tablespoon of baking powder and not one teaspoon. All the tweaks have been 1/4 + to 1/2 teaspoon. I am for making the best tweak and I appreciate all the effort and input from everyone, but that seem a bit high to go from 1/4 tsp to 1 tbsp. I just don't want to make it wrong and not like and never make it again. When this may be something my husband likes and he needs this way of eating as much as I do.
TIA
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Old 02-27-2010, 06:40 AM   #403
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omg u guys are killing me...
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Old 02-27-2010, 07:30 AM   #404
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I tried the cinnamon roll version. Wow, very good! My version: I melted 3 tbsp. butter in the pan, used 2 in the mix and left 1 in the pan. To that I sprinkled on Diabetisweet brown and cinnamon, mixed it together and sprinkled on chopped pecans. I poured the batter over this and baked for 15 min. The topping isn't gooey it's more like toffee. The bars are moist. Oh, I used 2 tsp. baking powder, 2 scoops of PP and 1 scoop of almond flour though.
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Old 02-27-2010, 08:46 AM   #405
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I got a picture of the cinnamon rolls. MsWoods I could kiss you

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Old 02-27-2010, 09:30 AM   #406
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Girlpimp, those are EXACTLY what mine look like. Even to the little point in the middle. Ha, I froze mine so I wouldn't eat them all the time but they are even really good frozen! Seriously, try it.

THELOU-Yes I'm sure. I said I accidentally dumped it in there and it was the equivelant of 1 tbsp.
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Old 02-27-2010, 01:28 PM   #407
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Thank MSWoods! These are next on my list to make!
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Old 02-27-2010, 02:26 PM   #408
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Ha guys, use this recipe except leave out sweetener and butter and make pancakes. My friend Charlyotte made up one this morning and I basically used her recipe but it's the same as the cake recipe pretty much. We did add something extra (she added physillium husk I added some flax) but I don't think it needed it. I used 6 eggs and 2 scoops whey protein. 1tsp baking powder and some vanilla. Made about 15 pancakes depending on the size.
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Old 02-27-2010, 08:30 PM   #409
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MsWoods we need a cream cheese icing for the cinnamon rolls
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Old 02-27-2010, 10:18 PM   #410
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Lol, go ahead girlpimp, figure it out. I don't have any
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Old 02-28-2010, 06:56 AM   #411
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For cream cheese frosting, I just use a soft package of cream cheese, mixed with a little vanilla and some stevia - but I don't measure exact amounts, so I don't know how much to tell you to use, except for the cream cheese, which I usually start out with a full 8 oz package. Add maybe 1 tsp of the vanilla. The stevia I use is the Kal stevia in the little jar (spice jar sized), which has a teensy "scoop" to measure it. I'll use maybe two heaping scoops of that. Then I just mix thoroughly before spreading.

I usually have this on the 1 minute chocolate cake - not all that for one serving though. For one serving, I'd probably start out with maybe 1 oz of cream cheese, reducing the vanilla to about 1/8 tsp, and the stevia to about 1/2 scoop.

When I make the whole block of cream cheese into frosting, I usually make what amounts to a 6" diameter layer cake. I double the minute cake recipe and nuke it in a sprayed plastic refrigerator bowl with a relatively flat bottom and straight sides. Then I made a second layer the same way, putting the cream cheese between the layers, then add a chocolate whipped cream "frosting" to the outside. (Heavy cream whips and thickens very quickly when cocoa powder is added to it - don't forget to add some kind of sweetener)

Anyhow... not sure how far the block of cream cheese would go to frost your cinnamon muffins, because I have yet to actually make the "Not" recipe.
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Old 02-28-2010, 07:35 AM   #412
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thanks for sharing that Madam De Leon.
I am going to try this on my next batch
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Old 02-28-2010, 11:03 AM   #413
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thanks for sharing that Madam De Leon.
I am going to try this on my next batch
You'd want to adjust the sweetness to your taste of course - I keep forgetting to mention that no one can go by my sweetener measurements, because I have a totally messed up sense of what's sweet and what's not.
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Old 02-28-2010, 12:13 PM   #414
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Ditto!!!! Here's mine. They turned out beautiful.
I used 3 small silicone pans.I had some frozen ground walnuts that were starting to turn into butter when I ground them, so I used them and I did a little gooey topping in the bottom of the pans. I used EAS 100% whey protein chocolate and I added a little banana extract. So delicious! It tastes like banana nut coffee cake.
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Old 03-01-2010, 06:54 PM   #415
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How much Splenda for the cinnamon rolls? I have no idea how little or how much... HELP
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Old 03-01-2010, 07:40 PM   #416
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I WISH someone would post all the different variations of this recipe in one post.
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Old 03-01-2010, 07:51 PM   #417
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How much Splenda for the cinnamon rolls? I have no idea how little or how much... HELP

I used 5 drops of liquid splenda which is equal to 5 packets or 5 teaspoons of granulated.
I also used Body Fortress protein powder which is sweet already to me.

Last edited by GirlPimp; 03-01-2010 at 07:53 PM..
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Old 03-02-2010, 06:47 AM   #418
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I used 2 1/2 Tbsp. (1/2 scoop since I use the scop from the PP to measure everything) of splenda/xylitol/stevia (I throw them all together in a container). But then, I have never gotten over my sweet tooth!
You'll probably just need to experiment with a few batches to find out what your sweet level is since we are all very different in tastes.
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Old 03-02-2010, 09:38 AM   #419
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Cinnamon Rolls (variation)
(these were awesome and more moist)

Ingredients:
* 3 eggs
* 2 scoops whey protein powder (vanilla)
* 1 scoop of almond flour (I used the same scoop from the protein powder)
* 2 1/2 tbsp butter, melted
* 3/4 tbsp baking powder
* sweetener to taste (I use 5 drops of liquid splenda)
* cinnamon
* 1/4 cup chopped pecans (20 pecan halves, chopped)

Preparation:
Note 1: Mix by hand.
Note 2: Use level scoops of protein (do not pack the scoops) Just scoop and go!!

Preheat oven to 350. Mix all ingredients together except cinnamon. Add 1tbsp of batter to each muffin and then sprinkle cinnamon on top. Then cook for about 9-11 minutes. Mine were done at 10 minutes. If you cook them to long they will get dry fast!!!
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Old 03-04-2010, 10:45 AM   #420
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weeeeeeeee there are too many recipes here LOL

wow which one do I choose first

its like a kid in a candy store
This is how I feel too! Everytime I see another recipe I'm like ooooohh!! that sounds good.
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