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Old 04-13-2012, 11:09 AM   #481
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MsBones: walnut oil has a nutty fruity taste. You can use a light olive oil instead.
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Old 04-13-2012, 12:35 PM   #482
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Charski -- So YOU'RE the famous Char who is responsible for the "Char's ribs" in the cookbook. Thank you! I made these a second time this week using boneless beef ribs and we loved them. They were gone all too fast. Since the recipe makes a nice amount of barbecue sauce, I plan to buy a whole lot of meat to make them a third time. I'll probably double the amount of rub. DH and DS love these, and DS doesn't turn up his nose and say, "Yuck! Diet food!" I think this is a recipe I'm going to make frequently. I do them completely in the crock pot, by the way, cooking them in the rub spices for an hour before adding the sauce. They're wonderful and tasty.
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Old 04-13-2012, 02:27 PM   #483
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Lisa - thank you - you are correct!

Jennifer, I love Char's ribs as well. She is a wonderful cook - just amazing!!
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Old 04-18-2012, 05:37 PM   #484
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I made Jen's Chocolate Sweetheart Cake on page 73. I halved the recipe and made cupcakes. They were so good just plain that I didn't end up frosting them. I could only eat a half a cupcake at a time, they were so rich. When we wanted to doctor them up, we just heated them slightly and put a little whipped cream on top.

BTW, I made them with the "special dark" chocolate, so they were really dark and intensely chocolate.

Last edited by dianafoot; 04-18-2012 at 05:39 PM..
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Old 04-20-2012, 07:30 AM   #485
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Wow, Diana - you just ate them plain. Thanks for sharing.
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Old 04-20-2012, 07:33 AM   #486
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Recipe Inclusion in Low-Carbing Among Friends, Volume 2

If I have missed anyone and you'd like to have your recipe featured in the next cookbook (in the low-carb friends' section), being published in July, God willing, please contact me. I don't want anyone to feel left out. Thanks!
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Old 04-20-2012, 04:26 PM   #487
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Quote:
Originally Posted by Jennifer Eloff View Post
If I have missed anyone and you'd like to have your recipe featured in the next cookbook (in the low-carb friends' section), being published in July, God willing, please contact me. I don't want anyone to feel left out. Thanks!
Can't wait!! I see the "God willing" part. Let's see, you moved to a remote place for what reason, Jennifer? Let us know if we can preorder please.
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Old 04-20-2012, 05:56 PM   #488
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LOL Not yet, Tilly. Thanks for your interest.
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Old 04-25-2012, 05:30 PM   #489
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Pumpkin Chip Muffins

Only I tweaked it to make pumpkin orange cupcakes with frosting

Page 66. Low Carbing Among Friends.

Delicous, moist and so tweakable.

I put a picture up at my board. I don't know how
to post them here.

Did the cream cheese frosting
with pecan in the middle a sprinkle of coarse ground
cinnamon and more orange zest. They are pretty and
so delicious.




PUMPKIN ORANGE CUPCAKES WITH FROSTING
Tweak of Jennifer Eloff's Pumpkin Chip Muffins

12 cupcakes

Preheat oven to 350 degrees.
In food processor place:
4 eggs
Splenda granular or liquid to equal 3/4 c.
1/2 c. granular erythritol
1/3 c. light olive oil
1 tsp. vanilla extract
1 c. canned pumpkin (freeze the rest in ramekins)

In a medium bowl place:
2 1/4 c. Jen's Gluten Free Bake Mix (see mixes)
1 tbs.( yes) tablespoon of cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Grated peel of two oranges
Mix this up with a wisk.
Add to food food processor and whirl until pumpkin
mixture is nice and thick and well incorporated.
Fold in orange peel

(THIS IS WHERE JEN PLACES 1 C. OF SUGAR FREE CHOC CHIPS)
Spoon batter into greased muffin pans.
Bake in oven 20 minutes or until tester comes clean

Frosting:
4 oz.Cream Cheese
2 tbs. soft butter
1 tbs. whipping cream
1/4 c. powdered erythritol
1/2 tsp. vanilla extract
Mix by hand

When cupcakes are cooled frost and I added some
ground cinnamon on top and more zested orange peel.
Optional: 1/2 pecan in center of cupcake.
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Old 04-25-2012, 06:03 PM   #490
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I've been wanting to try these. But I'm not big on chocolate chips in much besides chocochip cookies, so I was planning to leave the chips out, too. Glad to hear the good vibes on this recipe!
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Old 04-28-2012, 11:43 AM   #491
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Sounds lovely, Barbo. I think one could dice a small apple very finely and use that instead of chocolate chips too (or snipped prunes or raisins - use only 1/3 cup, snipped).
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Old 04-28-2012, 12:10 PM   #492
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That sounds good, too, Jen.
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Old 04-28-2012, 05:44 PM   #493
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Quote:
Originally Posted by Tilly View Post
Linda Sue has a recipe for red enchilada sauce.
Quote:
Originally Posted by libbysmom View Post
As much as I love so many of Linda's recipes (chili dog pie, just like stuffed baked potatoes, pound cake to name just a few I make all the time) I really liked Kent's enchilada sauce!
Kent and I both based our recipes on the same one from America's Test Kitchen so they're nearly identical. He added some cayenne to his (or perhaps I omitted it?) and I added some water to thin mine down. In any case, they're essentially the same.
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Old 05-04-2012, 06:34 AM   #494
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I tried Jennifer's Blueberry Muffins on page 65. I am not sure what happened. I followed the recipe exactly, even the bake mix.

I tasted the batter before putting the blueberries in to make sure that I actually liked it and wasn't about to waste the blueberries. It was yummy and sweet. When they were done, I tried one warm with butter on top and it had a bitter aftertaste to me. I thought maybe after they cooled down they would be better, still bitter. I left them in the fridge overnight, and they still have that bitter aftertaste.

I can honestly say that I haven't cared for any low carb desserts or breads that I have tried ths far, but that usually is because all I can taste is egg.

I have never baked with the erythritol before, could that cause a bitter aftertaste? They baked nicely, looked like muffins and the texture was great. They weren't dry like when I tried to make coconut biscuits. Any tips?
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Last edited by FitnessJunkie1026; 05-04-2012 at 06:35 AM..
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Old 05-04-2012, 07:00 AM   #495
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Quote:
Originally Posted by FitnessJunkie1026 View Post
I tried Jennifer's Blueberry Muffins on page 65. I am not sure what happened. I followed the recipe exactly, even the bake mix.

I tasted the batter before putting the blueberries in to make sure that I actually liked it and wasn't about to waste the blueberries. It was yummy and sweet. When they were done, I tried one warm with butter on top and it had a bitter aftertaste to me. I thought maybe after they cooled down they would be better, still bitter. I left them in the fridge overnight, and they still have that bitter aftertaste.

I can honestly say that I haven't cared for any low carb desserts or breads that I have tried ths far, but that usually is because all I can taste is egg.

I have never baked with the erythritol before, could that cause a bitter aftertaste? They baked nicely, looked like muffins and the texture was great. They weren't dry like when I tried to make coconut biscuits. Any tips?
Christie, for some reason, sweeteners seem to have a different affect on different people. Some people taste them as sweet, some as bitter, and some notice the after-taste while others don't. It's a puzzle to me, yet I've made something that to me was very sweet and good, and my husband has told me was sour. Or someone else said they couldn't stand the after-taste when I got no after-taste. I'm not sure why that happens! The best thing to do is to experiment with a variety of sweeteners in small amounts, and combinations and find what works best for you. It seems each of us finds our favorites and sticks with it. Truvia is mine. It works for me. Others don't like it. That's one reason in the next volume we're trying to provide equivalents for those who want to use alternative sweeteners.

Maybe Jennifer has more to say on this.

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Old 05-04-2012, 03:26 PM   #496
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I would guess it's the 1T of baking powder you are tasting.
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Old 05-04-2012, 06:41 PM   #497
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It could be what Ginny said (thanks, Ginny for that detailed explanation - totally agree!) or what Drjlocarb said - that is a lot of baking powder - could reduce to 2 tsp. However, there is one other thing. Donna Hodach-Price warned me that gluten-free oat flour by Legacy Valley has a bitter taste. Did you perhaps use that one? She actually threw it out. Yes, erythritol has a cooling effect and to some people it can actually taste bitter.

Hang in there - you'll find what works for you. If my baking all tasted bitter to me, I would have long ago given up.
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Old 05-04-2012, 07:21 PM   #498
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Quote:
Originally Posted by FitnessJunkie1026 View Post
I tried Jennifer's Blueberry Muffins on page 65. I am not sure what happened. I followed the recipe exactly, even the bake mix.

I tasted the batter before putting the blueberries in to make sure that I actually liked it and wasn't about to waste the blueberries. It was yummy and sweet. When they were done, I tried one warm with butter on top and it had a bitter aftertaste to me. I thought maybe after they cooled down they would be better, still bitter. I left them in the fridge overnight, and they still have that bitter aftertaste.

I can honestly say that I haven't cared for any low carb desserts or breads that I have tried ths far, but that usually is because all I can taste is egg.

I have never baked with the erythritol before, could that cause a bitter aftertaste? They baked nicely, looked like muffins and the texture was great. They weren't dry like when I tried to make coconut biscuits. Any tips?
All the above are good possibilites, tho I can't remember having heard anyone before saying Erythritol tasting bitter to them. But evidently Ginny has. It doesn't taste bitter to me at all.
I would tend to agree with drjlocarb about the 1TBsp baking powder. That sure sounds like a LOT. Too much baking soda or baking powder can sure do that. My first thought tho, was that it might be the blueberries, since you said the batter tasted really good to you before you put them in & baked the muffins. Since you did not seem to get a bitter after taste from the batter, I'd tend to blame the blueberries, or a combo of them & the baking powder.

Wish we could give you a definitive answer, but since things (especially sweeteners) can affect different people so differently, it is really hard to say.
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Old 05-05-2012, 06:07 AM   #499
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I switched to aluminum free baking powder because I read on this forum that the other kind tastes bitter. I have not had a problem since switching. Is your brand aluminum free?
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Old 05-08-2012, 10:28 AM   #500
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Soobee, I also made the switch to aluminum-free baking powder.
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Old 05-08-2012, 10:48 AM   #501
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Thanks everyone for the suggestions and responses!

My baking powder is not aluminum free, so I will pick that up and see if it makes a difference and also decrease the amount of baking powder. I have some truvia that I havent used yet so maybe I will replace the erythritol with the truvia. I also might do half the batch without blueberries next time and see if that was part of the problem at all.

My oat flour is the one by Bobs Red Mill.

Whatever happened to cause the bitterness happened during the baking process because the batter was delicious! Even with the raw eggs, I kept taking little bites.

I wonder if a blend of granulated splenda and equal would work to replace the erythritol?

I'm really looking forward to trying to the banana nut bread.
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Old 05-08-2012, 01:16 PM   #502
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I wonder if a blend of granulated splenda and equal would work to replace the erythritol?
Equal is aspartame and cannot be used in baking I believe.
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Old 05-08-2012, 02:43 PM   #503
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I agree with Ginny. I don't think one should bake with aspartame. It is not stable at the high baking temperatures and it turns bitter, I think I read.
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Old 05-08-2012, 02:44 PM   #504
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Christie, you have a mystery to solve. Hope you figure it out. There is good eating and baking ahead. Don't give up.
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Old 05-10-2012, 10:37 AM   #505
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I used Kent Altena's recipe for Low-Carb Taco Seasoning last night only I doubled the cayenne pepper because we like it spicy and I loved it. Made up another double batch to have on hand.

I've got a banana ripening up on the counter, getting ready to try the banana bread recipe.
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Old 05-10-2012, 06:35 PM   #506
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Cool, Pam. The taco seasoning sounds wonderful.
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Old 05-18-2012, 08:15 AM   #507
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Okay, I finally made my first recipe from the book---Jenn's low carb gluten free bake mix, and I used it to make the Almond Cake. I am not very good at making layer cakes, so I made it in a 11X13 pan. It was so fluffy, loved it!

Thanks Jenn
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Old 05-18-2012, 08:51 AM   #508
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That's great, Goheels. I hope you will enjoy more recipes in the cookbook as time goes by.
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Old 05-18-2012, 10:09 AM   #509
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I have to give a big thumb's up for the Banana Bread. Tastes just like the high carb version. I've been starving every evening by the time I get hime from work and this bread has been my lifesaver, one small slice tides me over until supper is ready.
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Old 05-18-2012, 10:52 AM   #510
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Pam, I'm so happy you liked it and that it helped you. I have to make it again soon because this is the second time this week someone said that. I think it was Tweaker Geek that said she really likes it too. Now I want banana bread.
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