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Old 01-24-2010, 02:25 PM   #151
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MsWoods - I LOVE this recipe and have been fooling around with the recipe. Here are my latest and best tweaks.

2 eggs
1/4 cup butter, melted
1/4 cup coconut oil
2 1/2 scoops whey protein powder
1 small package lemon jello
1/2 cup sweetener
1/4 teaspoon baking powder
enough DaVinci syrup to make it the consistency of cake batter

I meant to use some lemon extract, but forgot.

I may try it with orange jello too, but the lemon is fabulous. Thank you so much for sharing your great creation.
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Old 01-24-2010, 02:28 PM   #152
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Quote:
Originally Posted by sligh View Post
MsWoods - I LOVE this recipe and have been fooling around with the recipe. Here are my latest and best tweaks.

2 eggs
1/4 cup butter, melted
1/4 cup coconut oil
2 1/2 scoops whey protein powder
1 small package lemon jello
1/2 cup sweetener
1/4 teaspoon baking powder
enough DaVinci syrup to make it the consistency of cake batter

I meant to use some lemon extract, but forgot.

I may try it with orange jello too, but the lemon is fabulous. Thank you so much for sharing your great creation.
Sligh~

So, you stir a package of jello POWDER into the cake?

~Bou
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Old 01-24-2010, 04:23 PM   #153
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Bou - yes, I just mixed it with the protein powder and stirred it in with all the rest. The flavor and sweetness were just right (but I like it a little on the sweet side).
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Old 01-24-2010, 06:17 PM   #154
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MS Woods

Will you tell us what brand protein powder you use?

This may be the reason that your bars are puffy and
Linda Sue's were flat.

Thanks a bunch
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Old 01-24-2010, 06:25 PM   #155
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Originally Posted by MsWoods View Post

I used the Body Fortress brand at Walmart but if you used Jay Robb or another lower carb brand they wouldn't even have that many carbs! The Jay Robb brand would reduce the carbs from 8.8 to 3.8.

These carb counts are using liquid sweet and low (not 1/2 cup but the equivelant). If you use granular sweetener the carb counts will go up.
.
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Old 01-24-2010, 08:34 PM   #156
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Made your choc not cake today and loved it. My new fav! (as others have said too!) Thank you very much for caring enought to do this for us (and you). Sue
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Old 01-24-2010, 08:40 PM   #157
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I'm active on another low-carb site, but I joined just because of this recipe.

This is excellent! Very quick and easy. I added vanilla extract before baking and divided the entire recipe between two mini loaf pans.

However, there is way too much butter. I eat high-fat (70%+) so that's not the issue. These are just too greasy. I squeeze a slice and butter oozes out of it. They're saturated. I'm going to try it with less butter and maybe a bit of cream.

Linda made a half batch in a 5"x7" pan. That's far too big for the amount of batter used. I think that's the only factor that caused hers to be so thin and bar-like. Mine rose just like mini cakes, no leavener added.
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Old 01-24-2010, 08:43 PM   #158
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so girl, my poor overcooked cupcakes were a hot mess...taste was great but hard as a rock... i made a new batch...exact same ingredients...not burnt and its fab! that'll be breakfast this week with a cup of tea!
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Old 01-24-2010, 08:47 PM   #159
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TimesTwo welcome to the site!!!!

What brand of protein powder did you use by chance? I used the Body Fortress and it was not oosing with butter and I did use the full stick of butter.
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Old 01-24-2010, 09:03 PM   #160
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TimesTwo welcome to the site!!!!

What brand of protein powder did you use by chance? I used the Body Fortress and it was not oosing with butter and I did use the full stick of butter.
Thank you! I also used Body Fortress. I wonder why mine turned out that way. It was very tasty but it just seemed like a waste of butter because a lot of it oozed out anyway. Maybe I overmixed, which could've toughened the batter and forced the oil out. I'll make it again tomorrow and see how it turns out.
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Old 01-24-2010, 09:27 PM   #161
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Quote:
Originally Posted by sligh View Post
MsWoods - I LOVE this recipe and have been fooling around with the recipe. Here are my latest and best tweaks.

2 eggs
1/4 cup butter, melted
1/4 cup coconut oil
2 1/2 scoops whey protein powder
1 small package lemon jello
1/2 cup sweetener
1/4 teaspoon baking powder
enough DaVinci syrup to make it the consistency of cake batter

I meant to use some lemon extract, but forgot.

I may try it with orange jello too, but the lemon is fabulous. Thank you so much for sharing your great creation.
Slap on some cream cheese "frosting" and color me happy!!!!!!!!
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Old 01-24-2010, 09:31 PM   #162
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TimesTwo, yes try it again...... I bake mine at 325 degrees for 15 mins and take them out.

When my daughter saw the jello version, she immediately got out Strawberry/Banana SF jello and asked for some! LOL I made them and wow are they good!!! I added two packets of Truvia for added sweetness.
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Old 01-24-2010, 09:33 PM   #163
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Ive made them quite a few times now and never had them be too buttery. I'm on Atkins so I like butter
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Old 01-25-2010, 07:27 AM   #164
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Originally Posted by chantyl03 View Post
so girl, my poor overcooked cupcakes were a hot mess...taste was great but hard as a rock... i made a new batch...exact same ingredients...not burnt and its fab! that'll be breakfast this week with a cup of tea!
oh its divine! love it...
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Old 01-25-2010, 07:42 AM   #165
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Welcome TimesTwo! Another poster had problems with the butter becoming separated also. it's almost like your not cakes aren't absorbing the liquid. I have no idea what would cause it but do try again!

I made these again and I undercooked the next batch trying to compensate for my dry first batch. LOL I cooked for 15 min. the first, 10 the next. 12 should do it perfectly! Talk about experiments...
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Old 01-25-2010, 08:00 AM   #166
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I also used Body Fortress brand and didn't have any oozing butter.
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Old 01-25-2010, 08:03 AM   #167
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When I get a chance and extra cash I'll get some Jay Robb and try it to see what the results are.
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Old 01-25-2010, 08:57 AM   #168
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This morning I decided to try making a full size batch of vanilla batter and baked it in the same size pan that I used the last time (5x7"). I still didn't end up with anything remotely like cake this time and they came out way too sweet for some reason. The texture is exactly like it was the last time but twice as thick. I do still like them though. I finally figured out what they remind me of. The flavor and texture are like the eggy stuff inside of a cream puff. Next time I will use half the amount of Sweetzfree. The sweetener tasted very concentrated and overpowering this time. I used 1/8 teaspoon of Sweetzfree which is the equivalent of 1/2 cup of sugar like the recipe called for so I'm stumped about the extra sweetness this time. They weren't this sweet the last time when I made half a batch.
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Old 01-25-2010, 12:34 PM   #169
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I cut the sweetener down to 1/4 c worth since, to me, the Body Fortress PP is pretty sweet on it's own.

LindaSue ~ What do you think about using the cake for the *cookie* part of a tiramisu?
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Old 01-25-2010, 01:03 PM   #170
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LindaSue ~ What do you think about using the cake for the *cookie* part of a tiramisu?
If yours comes out with the same texture as mine, I don't think I'd care for it in tiramisu. My whey not cake comes out like very dense foam rubber and I don't think that it would absorb the liquid like real cake or cookies do.
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Old 01-25-2010, 01:44 PM   #171
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Mine turn out moist so I still don't understand the difference in everyone's. I've made it the same way quite a few times with the same results every time. The only thing I can think of is maybe the pan size?

I dunno because I made them in muffin tins as well and they still turned out moist.
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Old 01-25-2010, 01:51 PM   #172
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If yours comes out with the same texture as mine, I don't think I'd care for it in tiramisu. My whey not cake comes out like very dense foam rubber and I don't think that it would absorb the liquid like real cake or cookies do.

I made them using Designer whey and they also came out like rubber. I bought the protein power body fortess and will try again soon. I didn't over mix or over cook. maybe this is the texture? used a 8x8 pan too.

Last edited by Tater Head; 01-25-2010 at 01:52 PM..
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Old 01-25-2010, 01:57 PM   #173
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I'm going to get the Jay Robb packet since 25 bucks for PP is a little steep for my blood right now.

I think the texture LS is talking about, that's how my first batch came out. But adding that second egg in just made them much more cake like. If I could send you some to compare I would Lol.
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Old 01-25-2010, 01:59 PM   #174
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Couldn't take it, had to try them Made vanilla batch and chocolate batch. I used the same whey powder MsWoods and same size pan. Both raised, then fell and were very thin. I thought maybe use for the base of a lemon cookie. The chocolate were moist enough for me, but the family thought them dry and everyone but me thought the vanilla were dry and tasted of coconut..........go figure Ann
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Old 01-25-2010, 04:10 PM   #175
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I've made them three times and the last batch came out the best, meaning they were the least rubbery. The difference with the last batch is that I thinned out the batter with some DaVinci syrup. I thinned it until it was the consistency of cake batter. The batter for the two previous batches I made was much thicker and the end result was more rubbery. I used Designer whey and an 8x8 pan. Baked them for 15 minutes. Just a thought.
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Old 01-25-2010, 04:20 PM   #176
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I made the vanilla in mini muffin pan baked for 9 min. They puffed up nicely. Popped right out of pan. Left behind a lot of oil (separated out I suppose). They look a bit like donut holes and have a texture somewhere between a cruller and cream puff.. Good though... only change I will make is sweetener. I used the liquid Sweet n Low and has a slightly bitter after taste to me...
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Old 01-25-2010, 07:01 PM   #177
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I picked up some caramel Davinci's to try another batch. Last time I used Splenda QP and it turned out kind of hard/rubbery. I think it needs the liquid from the Davinci's.

Sligh - thanks for the tip, Im going to do that!
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Old 01-26-2010, 08:03 AM   #178
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I made this again last night.

I still divided the entire recipe between two mini loaf pans, and baked at 325 degrees. After 10 minutes, one of the pans was done (tested with a toothpick). The other was still gooey inside, so I left it...and forgot about it for about 5 minutes. The first loaf came out yellow on top and light golden brown on the sides and bottom. The second loaf was a deep golden brown all over. Both had surprisingly similar textures.

Last time I used an electric mixer. This time I whisked by hand. That was the only difference, and this time they weren't sopping wet with butter. Yum!
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Old 01-26-2010, 08:10 AM   #179
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I made chocolate with Jay Robb and they puffed up like cake, but were extremely dry. I baked them for 30 minutes on 325. That was way too long. The flavor was great, though, so I made crumbs out of the cake and will make an "oreo pie" using them for the oreos in the pie and crust.

I made another batch with Designer Whey, added 1/2 cup peanut butter and 1/4 cup almond flour and about 1/2 cup sf choc chips. Baked at 325 for 20 minutes. These are very similar to "Blonde Brownies" and really good, but still a little bit dry. I think 20 minutes is still a little too long, so tonight I'm going for the chocolate ones again and 12 to 15 minutes. I think oven time is the key to the consistency. I used baking powder to get them to be more cakey, and will continue to do so.
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Old 01-26-2010, 11:24 AM   #180
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I made chocolate with Jay Robb and they puffed up like cake, but were extremely dry. I baked them for 30 minutes on 325. That was way too long. The flavor was great, though, so I made crumbs out of the cake and will make an "oreo pie" using them for the oreos in the pie and crust.

I made another batch with Designer Whey, added 1/2 cup peanut butter and 1/4 cup almond flour and about 1/2 cup sf choc chips. Baked at 325 for 20 minutes. These are very similar to "Blonde Brownies" and really good, but still a little bit dry. I think 20 minutes is still a little too long, so tonight I'm going for the chocolate ones again and 12 to 15 minutes. I think oven time is the key to the consistency. I used baking powder to get them to be more cakey, and will continue to do so.

As do I. I bake mine for about 10 minutes, turn off the oven and let them *sit* a minute or two longer. PERFECT consistency and taste. I, too, use baking powder and will continue.

I need to try a few tweaks to this recipe in hopes of dropping the calorie content down a bit.
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