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Old 03-08-2010, 03:35 PM   #421
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This is the version I made, they were a little dry so I'll have to use less protein powder or more liquid... maybe even less baking time.

3 eggs
3 scoops vanilla bean torte Syntrax Nectar
2tbsp butter, melted
1tbsp baking powder
1/16th tsp stevia extract powder
1/2 tsp cinnamon

frosting:
1oz cream cheese with 1TB SF vanilla davincis

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 at 350.

Pics! (click for bigger ones)

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Old 03-09-2010, 03:58 AM   #422
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Can anyone think of a way to make Jody's pumkin bake with the vanilla protein bar as a crust?? I think it would taste awesome but not sure how to go about cooking that.
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Old 03-09-2010, 06:57 AM   #423
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My problem is I only like banana whey protein... the other flavors taste so chemical in my experience.. or maybe I'm just buying the wrong brand of protein powders?
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Old 03-09-2010, 08:07 AM   #424
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Originally Posted by daveytrackels View Post
My problem is I only like banana whey protein... the other flavors taste so chemical in my experience.. or maybe I'm just buying the wrong brand of protein powders?
Honestly, I tried the Jay Robb brand first, so I set myself up. It's got the best flavor but it's really expensive. When I first got the Body Fortress brand from Walmart, I thought it tasted funny as well, but I got used to it and now I love it. I prefer Jay Robb but the cost is just too high for such a little bag.

Miss Latte that looks so yummy.

JKat I would try it for you, but I wouldn't want to ruin a perfectly good batch of Pumpkin bake Lol. I have 1 can of pumpkin I have been saving since Thanksgiving. I think if you cook the "crust" just a little under done, then add the pumpkin bake and bake as usual, it should be fine.
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Old 03-10-2010, 08:26 PM   #425
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Originally Posted by GirlPimp View Post
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!!!
Are these done in a mini muffin pan or a regular muffin pan? Thanks!
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Old 03-11-2010, 04:12 AM   #426
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Ms woods as soon as I have time I am going to try it. I have been eating the vanilla ones with cinnimon added and they are so good. thank you again for sharing I even shared the recipe with my co-workers.
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Old 03-11-2010, 08:10 AM   #427
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where is the recipe for Jody's pumpkin bake? We'll figure it out!
Ms. Woods, did you have any idea when you came up with this recipe what a hit it would be?
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Old 03-11-2010, 09:17 AM   #428
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where is the recipe for Jody's pumpkin bake? We'll figure it out!
Ms. Woods, did you have any idea when you came up with this recipe what a hit it would be?
jlp2009.....I bumped it up for you.
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Old 03-11-2010, 02:37 PM   #429
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Are these done in a mini muffin pan or a regular muffin pan? Thanks!

I did them in a regular muffin pan
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Old 03-11-2010, 07:50 PM   #430
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I did them in a regular muffin pan
Thanks, now one more ?. If these are done in a regular muffin pan are you still adding only 1 tablespoon of batter? That seems like it would be a very flat muffin with some little batter in a regular muffin pan.
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Old 03-11-2010, 08:09 PM   #431
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Okay...I finally tried these tonight....OMGoodness.....Oh...my.... I just did the original basic recipe with some cinnamon.....

This is HANDS DOWN better than any ATKINS bar that I've ever bought. Ms. Woods....this is AMAZING!
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Old 03-11-2010, 08:13 PM   #432
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made cinnamon muffins today... ate them for dinner yum! i know what i'm having for breakfast.
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Old 03-12-2010, 04:13 AM   #433
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where is the recipe for Jody's pumpkin bake? We'll figure it out!
Ms. Woods, did you have any idea when you came up with this recipe what a hit it would be?
I am looking for it. I will get back to you. Thanks
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Old 03-12-2010, 07:38 AM   #434
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Quote:
Originally Posted by jlp2009 View Post
where is the recipe for Jody's pumpkin bake? We'll figure it out!
Ms. Woods, did you have any idea when you came up with this recipe what a hit it would be?
I really didn't I'm glad you guys like them.

I'm doing VLC right now so I can't make any but you guys keep making variations for me to try when I can eat em again

Beeb-I did 1 tbsp of batter and they puff up in the middle. They are perfect size for a snack. If you wanted them more the size of a muffin use 2tbsp. I also did it to lower the carb count.
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Old 03-12-2010, 09:35 AM   #435
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I really didn't I'm glad you guys like them.

I'm doing VLC right now so I can't make any but you guys keep making variations for me to try when I can eat em again

Beeb-I did 1 tbsp of batter and they puff up in the middle. They are perfect size for a snack. If you wanted them more the size of a muffin use 2tbsp. I also did it to lower the carb count.
If you use clarified butter and/or coconut oil, liquid splenda or davinci's and depending on the carbs in your protein powder, this can be a VVLC recipe.

Clarified butter and oil have zero carbs. Liquid splenda has zero carbs. My protein powder has .20 grams of carb per scoop and I use only one scoop in mine, so the only real carbs in the whole recipe come from the eggs...

2 large eggs= less than 1 gram of carbs (.80 grams)

So my whole batch has only 1 gram of carbs. You can't get any lower than that!

Last edited by SuzannaFrance; 03-12-2010 at 09:53 AM..
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Old 03-12-2010, 09:59 AM   #436
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Yeah, when I say VLC I mean meat/eggs/small amount of cheese and keeping veg to a minimum. I consider this recipe a treat and an extra and I'm not wanting to have many carbs right now.

My Body Fortress PP has 3g carbs for 1 scoop, 5 for 2.

I realize it's a very low carb treat, I designed it based on my not wanting many carbs. But, right now, I'm trying to stay even lower than that.
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Old 03-12-2010, 10:05 AM   #437
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Yes, the carb count is too high in your protein powder. Bummer.

I eat VLC all the time. My big treat is cheese and veggies, LOL That is why this recipe is so precious to me!

In fact, I need to do another week of meat and egg fast soon.

Even VLC I only maintain and I want to keep losing (down from 75 kg to 62... goal is 55. In pounds, I think it is 165 pounds (ugh) to 136 and goal is 120.)
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Old 03-13-2010, 09:50 AM   #438
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Thanks Pam I got it! I used to do a (high carb) pumpkin bar for holidays. I don't see why this recipe wouldn't work as a PP crust.
Jodi,
Will need to experiment but I think that if we used 1 egg and left out the baking powder, don't melt the butter, cut it in like pie crust, then pat this into the bottom of the baking dish, seems to me it would be good. I don't know which version of the recipe you are using, but I would think that it would need more than 2 tbsp. of butter. When I get a chance to try it, I will start with 4 tbsp. and see what happens.
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Old 03-13-2010, 10:19 AM   #439
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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.

.
How many carbs per muffin?
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Old 03-13-2010, 02:30 PM   #440
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I am back! I see no answered my question. Fine. I bought the Protein Whey powder and the almond flour.

That almond flour expensive!! OMG.

These better taste good!! I am making the cinnamon rolls..
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Old 03-13-2010, 05:26 PM   #441
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I am back! I see no answered my question. Fine. I bought the Protein Whey powder and the almond flour.

That almond flour expensive!! OMG.

These better taste good!! I am making the cinnamon rolls..
Just seeing this, but I think the best answer is that it depends on your protein powder, and the size of your muffins.

Some protein powders have more carbs than others. The Body Fortress brand has 3 per scoop in the vanilla - I also have the chocolate and strawberry flavors, both of which have 4 per scoop. Other flavors may have even more.

Other brands may be more or less. I've never used Jay Robb, but it only has 1 g carbs per scoop in vanilla. EAS has 2 per scoop. Those are the only brands I can think of at the moment, but I"m sure there are other brands that have more - perhaps even more than the Body Fortress brand.
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Old 03-13-2010, 05:42 PM   #442
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I just bought the Body Fortress at 3 grams per scoop. So this is good to know!
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Old 03-13-2010, 05:49 PM   #443
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I sure hope Body Fortress is good enough! I don't want to fork out the dough for the more expensive stuff.
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Old 03-13-2010, 09:01 PM   #444
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I used Body Fortress and it was just fine....
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Old 03-14-2010, 06:33 AM   #445
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I am going to make the rolls today I think!
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Old 03-14-2010, 06:41 AM   #446
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I used Body Fortress and it was just fine....
And the whole batch is still LC at what? 6 carbs?
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Old 03-14-2010, 07:43 AM   #447
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And the whole batch is still LC at what? 6 carbs?
Let's see.. I've never figured it out, but

0 carbs for the butter
eggs have minimal carbs
and then the protein powder....

So, I guess I'd count the entire batch at 7 or 8 carbs to account for the carbs in the eggs.

I've never run it through Mastercook or anything, but I'd say that's right...

Have any of you experts run it through a program?

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Old 03-14-2010, 09:43 AM   #448
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Well ~ where to start. Here are what mine looked like. I followed Girlpimp's recipe and I must say they were awful. No offense to anyone here but honestly, they tasted like egg muffins and were almost swallowable after putting on the cinnamon and splenda

I cooked them for 7 min and thank goodness no longer. I had left over that are in the oven now, I did NOT fill 1 tablespoon in each muffin, on these and I added additional cinnamon and butter and splenda IN the mix. They are in the oven now.

I spent $25 to make these I followed the directions to a tee, and I just don't see how anyone can think these taste good. Not at all.

I'm sorry.



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Old 03-14-2010, 09:49 AM   #449
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Here is the batch I just took out. I filled these almost 1/2 full and they are fluffier and with the cinnamon and extra butter IN the batter, they taste not too bad.

But that egg taste is still there. I don't think I shall make them again



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Old 03-14-2010, 09:54 AM   #450
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SweetPoison...there are a ton of varieties here....and as with everything some will like them and some will not.

Have you tried the chocolate ones.

Today, I am making the chocolate ones and I'm going to sprinkle a few SF chocolate chips, unsweetened coconut, and chopped pecans......I can't imagine that they will be anything by scrumptious...and so much cheaper than the ATKINS bars, etc.

I hope you find some you like. Your 2nd batch looks really good.

Good Luck.
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