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Old 09-18-2010, 06:39 AM   #541
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Suzanne, yummy. How'd you cut the zucchini, lookd like real apples in there! thanks for the recipe, adding it to my collection
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Old 09-18-2010, 07:18 AM   #542
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I cut them in half longways, then scooped out seeds with a spoon, then sliced. Cool, huh?
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Old 09-18-2010, 08:43 PM   #543
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Really is, to me at least. I'll try that
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Old 09-19-2010, 06:59 AM   #544
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Has anyone made a 9x13 pan of these? Any tweeks in the recipe? I make them for the whole family so using a double batch would work better for me. Asking this before I use 6 scoops of whey, dont want to mess up a double batch of these!
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Old 09-20-2010, 07:10 PM   #545
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This is unbelievably awesome! There is absolutely no reason to not stay low carb when we have options like this! I made the version Marcy Darcy posted a page or so back, but will be branching out on the variations. Right out of the oven, this is the flavor/texture of the gooey chocolate lava cakes that you see on buffets--only it won't kill me!
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Old 09-20-2010, 07:17 PM   #546
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This is unbelievably awesome! There is absolutely no reason to not stay low carb when we have options like this! I made the version Marcy Darcy posted a page or so back, but will be branching out on the variations. Right out of the oven, this is the flavor/texture of the gooey chocolate lava cakes that you see on buffets--only it won't kill me!
Hello from Omaha! When I made my 1st pan of these, thought the same thing, reminded me of the molten lava cake on our cruise! I got adventerous and made a 9x13 pan and they turned out just fine!
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Old 09-20-2010, 07:51 PM   #547
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Hello from Omaha! When I made my 1st pan of these, thought the same thing, reminded me of the molten lava cake on our cruise! I got adventerous and made a 9x13 pan and they turned out just fine!
Hey Susique,
spend most of my time in Omaha...can't wait for the Trader Joe's to open....lol....at any rate, did you double the batch for the 9x13?
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Old 09-21-2010, 05:14 AM   #548
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Hey Susique,
spend most of my time in Omaha...can't wait for the Trader Joe's to open....lol....at any rate, did you double the batch for the 9x13?
I just looked up and theyre (Trader Joes) opening in Oct, cant wait! Yipee! Yes I did a double batch and it worked fine, my daughter and I eat one brownie with a little SF peanut butter. Just the best! Glad it is starting to get cooler so baking does not heat up the house as much.
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Old 09-29-2010, 10:27 AM   #549
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Old 01-23-2011, 06:29 PM   #550
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Old 02-02-2011, 07:20 AM   #551
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gonna try these tonight.
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Old 02-02-2011, 07:33 AM   #552
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i am wondering if the addition of a tsp of glucomannan powder to this recipe would help with the dryness--for those who have this exotic ingredient
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Old 02-02-2011, 08:34 AM   #553
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Oiuzoid, I am wondering the same thing. As soon as I get a chance, I'll try it on Maria's angel cake recipe. That recipe is also mostly eggs and whey protein.
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Old 02-02-2011, 08:38 AM   #554
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soobee --is that microwaved or baked? I have found that the glu powder doesn't really help hydrate protein powder that is being microwaved, unless you significantly reduce the cooking time--it does hydrate in recipes with a "flour" like oat fiber added--but again, you have to be very careful about not overcooking--
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Old 02-02-2011, 09:00 AM   #555
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It is baked, as is my psyllium protein powder waffle. In that recipe, both the psyllium and the PP are drying. I just assumed glu would work with whatever drying flour we had. I would like to try it with coconut flour too. What a miracle it would be if glucomannan powder turned out to be the solution. How interesting that it doesn't work in the microwave. I wonder why.
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Old 02-03-2011, 05:02 AM   #556
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I made the angel food cake using a teaspoon of glucomannan powder. The texture i much better, more cake-like and less dry. Glucomannan might be the answer to making PP a better flour substitute. Thanks, Oiuzoid, for the idea. I hereby dub thee,"Genius".
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Old 02-03-2011, 05:49 AM   #557
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Soobee,

Can you guide me to your angel food base recipe? Maria's site is a little vague, i need more help.
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Old 02-03-2011, 06:09 AM   #558
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whooo hoooo Soobeee!! Can't wait to try!
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Old 02-03-2011, 06:21 AM   #559
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I am not allowed to post the link here. But if you google Mria Emmerich blog, you can find her blog. Then type in "angel food cake". I found itm that way.
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Old 02-03-2011, 06:26 AM   #560
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Magnamater, I am not allowed to give the link. But if you google "Maria Emmerich blog, you will find her site. Then in search, type "angel food cake". Just add in 1 t of glucomannan powder. It is not made like an angel food cake, but it tastes like one. I gave DH a piece this morning, and he said it tasted just like the real thing. It is amazing what the glucomannan did to the texture. Before it tasted more like a meringue. Now it's like the real deal. I am so happy Oiuzoid thought of this.
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Old 02-03-2011, 06:55 AM   #561
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Quote:
Originally Posted by Marvin View Post
This is unbelievably awesome! There is absolutely no reason to not stay low carb when we have options like this! I made the version Marcy Darcy posted a page or so back, but will be branching out on the variations. Right out of the oven, this is the flavor/texture of the gooey chocolate lava cakes that you see on buffets--only it won't kill me!
Marvin or anyone who has made Marcy Darcy's version.....did you you use Splenda as the only sweetener? Seems like it would be bitter.
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Old 02-04-2011, 05:23 AM   #562
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I made the original recipe (with baking powder added) chocolate with Jay Robb. I haven't tried it yet, but DH and DS said they were DRY.

Once these are gone I'm gonna keep trying.
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Old 02-04-2011, 06:21 AM   #563
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Yeah there has been a lot of tweaking since the original recipe. The best one I have found only uses about 1-2 tbsp of butter but also about 3-4oz of softened cream cheese. The cream cheese helps keep it moist.
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Old 02-04-2011, 06:29 AM   #564
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Yeah there has been a lot of tweaking since the original recipe. The best one I have found only uses about 1-2 tbsp of butter but also about 3-4oz of softened cream cheese. The cream cheese helps keep it moist.
gotta eat the dry ones, then I'm gonna try this one.
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Old 02-04-2011, 06:32 AM   #565
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Lol. Maybe try freezing the dry ones. Eat them frozen. Lol I'm not kidding. You can snack on them longer and they go down a little easier.
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Old 02-04-2011, 06:48 AM   #566
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Lol. Maybe try freezing the dry ones. Eat them frozen. Lol I'm not kidding. You can snack on them longer and they go down a little easier.
they are already in the freezer! Will try to get the family to eat one with me tonight to make them go faster. DH said they tasted good, just dry.
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Old 02-04-2011, 06:53 AM   #567
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Great minds...
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Old 02-09-2011, 05:05 PM   #568
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made it with the cream cheese and butter. Still a touch dry according to DH and DS. I already ate the last one from the old batch, so I won't get to try one til tomorrow.
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Old 02-10-2011, 01:44 AM   #569
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Determined to try this again. Mine came out exactly like Linda Sue's, way back when...very dense. I looked at the picture of hers and thought...yep, those are mine. lol! Used the cream cheese and cut the butter down to 2 T. Maybe not enough BP plus my oven was a little high. Been eating them anyway. Super dense but they taste pretty good. Back to the drawing board.
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Old 02-16-2011, 05:44 AM   #570
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I bought the JR vanilla last night. Gonna make another batch this evening. Mixing the partial scoop of the chocolate with the vanilla I just bought. can't waste any, cost too much!
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