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Old 12-07-2011, 11:54 PM   #31
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Thank you Tilly for the warm welcome. I am really excited about finding this site and being able to eat tasty food. There is so much knowledge and talented people sharing their talents.
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Old 12-08-2011, 06:37 PM   #32
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LOL You guys are all so sweet. Thanks so much.

mrichardn

I have company this week but I promise I'll try to make them very soon again to finalize the recipe. I like it just the way I made it, but they didn't spread too much and I thought maybe they might need a bit more butter. They have a little bit of cinnamon in the batter too which is unusual (yummy!) and chocolate chips and cranberries. I used cranberry raisins (only a 1/3 cup), but will try it with some fresh cranberries rather (and maybe increase to 1/3 cup) to reduce the carbs. They are also crunchy in the fridge or freezer.
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Old 12-09-2011, 08:20 AM   #33
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Originally Posted by Jennifer Eloff View Post
LOL You guys are all so sweet. Thanks so much.

mrichardn

I have company this week but I promise I'll try to make them very soon again to finalize the recipe. I like it just the way I made it, but they didn't spread too much and I thought maybe they might need a bit more butter. They have a little bit of cinnamon in the batter too which is unusual (yummy!) and chocolate chips and cranberries. I used cranberry raisins (only a 1/3 cup), but will try it with some fresh cranberries rather (and maybe increase to 1/3 cup) to reduce the carbs. They are also crunchy in the fridge or freezer.
Anxiously awaiting the new recipe!!
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Old 12-09-2011, 03:09 PM   #34
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Thank you Ms Jennifer I have started reading your blog and I can't wait to try your recipes.
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Old 12-11-2011, 04:01 AM   #35
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Finally made these last night. Sure glad I was alone. I kept eating the dough (remember those high carb days? I used to eat 1/2 the dough before I even cooked them!). So I kept picking at the dough, oh so good, that was a good (bad?) sign. First out of the oven, only so so. But once they cooled were pretty good. Not completely cooled this morning and banished them to the refrigerator towards the back, had a second thought and grabbed one. Boy are they good!!!! Not only are they really really good, but they make a lot. My kind of cookie. And nice thing about being tucked into the back of the frig, my daughters won't see them (or I hope not) Thanks, Jennifer!!!

Oh, my only difference in making these is I had a bag of macadamia nuts (Wal Mart) and tossed those in instead of walnuts. And used one bag (not a full 2 cups) of the Hershey's sf chocolate chips.

Last edited by Tilly; 12-11-2011 at 04:02 AM..
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Old 12-11-2011, 04:04 AM   #36
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Tilley, I have mine in the freezer to keep them hid. I take one or two out at a time. I too used Mac nuts. They r So good. I liked them warm out of oven. No waiting for them to cool here. Lol.
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Old 12-11-2011, 04:12 AM   #37
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Tilley, I have mine in the freezer to keep them hid. I take one or two out at a time. I too used Mac nuts. They r So good. I liked them warm out of oven. No waiting for them to cool here. Lol.
I have no problem staying with this woeing with treats like this and pages and pages of recipes to keep me satisfied and sometimes very full. I still get compliments on how I look, especially at the gym. If I ever go off, please someone kick me in the toosh and take away my hc foods!!!!
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Old 12-13-2011, 12:51 PM   #38
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That is really cool, Tilly. So happy you are happy!!

Yay, Brenda - hope to share the new cookies shortly. Keep an eye on Carolyn's blog - she is about to share mine and a gazillion others from other talented folks, plus herself.

Last edited by Jennifer Eloff; 12-13-2011 at 12:52 PM..
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Old 12-13-2011, 06:35 PM   #39
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This is VERY good and makes a lot, yum!
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Old 12-15-2011, 02:31 PM   #40
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ingredient help

On the recipe it reads:

Liquid sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
1/2 cup granulated erythritol (125 mL)

does this just mean 1 cup splenda and 1/2 c erythritol? If I dont have liquid splenda.. could I just use powdered baking stevia?

Im new to low carb and substituting sugar is still new ground for me. These cookies look absolutely amazing!!!!

Also one last question, do you think you could substitute greek yogurt for half the butter?

Thank you so much for the help! Id love to make these cookies!
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Old 12-15-2011, 02:46 PM   #41
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Originally Posted by britonic06 View Post
On the recipe it reads:

Liquid sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
1/2 cup granulated erythritol (125 mL)

does this just mean 1 cup splenda and 1/2 c erythritol? If I dont have liquid splenda.. could I just use powdered baking stevia?

Im new to low carb and substituting sugar is still new ground for me. These cookies look absolutely amazing!!!!

Also one last question, do you think you could substitute greek yogurt for half the butter?

Thank you so much for the help! Id love to make these cookies!
Yes, it does look a bit confusing, it is the 1 cup Splenda (powder!) OR 1 cup equivalent of liquid Splenda AND 1/2 cup erythritol. As for subbing stevia, I imagine you could just use the equivalent of 1 cup, but I am not a sugar sub expert. There are others that could answer that part with authority. Also, ask someone else about the yogurt sub. Me, I am a butter girl now that I am doing LC's!!!!!!!!!!!!!!!!!!
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Old 12-20-2011, 06:48 AM   #42
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1/2 cup granulated erythritol

Can something else be used instead of this? I try to only bake with stuff I can find locally!
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Old 12-20-2011, 07:30 AM   #43
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Tilly you understood correctly. Thanks.

Zipp2play - you could use all Splenda, or your own favorite sweetener. I think you might even be able to find Stevia/Erythritol blends locally and you could use that in place of the erythritol - or you could use xylitol - but I don't like to recommend that too often as it is deadly to dogs and can in excess can cause gastric distress.
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Old 12-20-2011, 11:22 AM   #44
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OH I know we have powdered Stevia here! THANKS JEN!!!!!!!!!!!
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Old 12-22-2011, 05:31 AM   #45
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I made these last night. They are so good! Mine didn't spread at all, not sure why...but still very very tasty! I am set now for the holiday weekend!
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Old 12-22-2011, 10:59 AM   #46
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Meant to mention I bought Hazel nuts accidentally instead of walnuts and I really like that in these!
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Old 12-22-2011, 11:52 AM   #47
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Zipp2play - hazelnuts sounds soo good for these cookies. You are blessed to find them!

Well, I have to apologize profusely. I think the "not spreading" is my fault. Brenda did something similar because of my omission. I'm sorry. I forgot to mention that I drop the dough BUT then I manually flatten the dough with the back of a spoon. I wonder if I could ask admin to change that for me in the recipe? I think I should do that. Low-carb cookie dough doesn't always spread much without a bit of help before baking.
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Old 01-26-2012, 08:31 AM   #48
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I need to bake cookies for a bake sale at church and am wondering, since these are to be stored in the fridge or freezer, do they hold up at room temperature? I have been asked to make diabetic-friendly cookies and these sound so good.

Becky
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Old 01-26-2012, 08:44 AM   #49
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Yes becky they will hold up. We put them in the freezer for portion control. Have a great bake sale.

Another bake sale item is mini cheesecakes. They went over big at our bake sale.
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Old 01-26-2012, 09:11 AM   #50
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Cookies for bake sale

Thanks, Esther - I love the mini cheesecakes, too. I was also looking at some of the bar cookies from Jennifer's website. Anything that can be cut into individual portions and will present well should sell - tasting good is important, too. I will have to sample at least one of everything!

Becky
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Old 01-26-2012, 09:28 AM   #51
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Hi Becky - keep them frozen until you need to take them. Put a little note on them or tell the person who buys them to stick them in the freezer or refrigerator for the best texture. I guess mini cheesecakes need to go to the fridge as well.
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Old 01-26-2012, 09:30 AM   #52
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I am actually expecting most of them to go straight into people's mouths, and not make it home. As delicious as these cookies look, I expect that to happen!
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Old 01-26-2012, 09:40 AM   #53
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Okay! That's funny! Freeze them, then put them in a cooler and take them to the bake sale like that - keeping them cool as long as possible. Some squares might not be a bad idea as well. Run it by me, if you like. Do you have my latest cookbook? The little Almond Cheesecake hearts are adorable and will look good on a plate. People love them. They hold up for an hour and a half or so at room temp. even although they get softer.
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Old 01-26-2012, 09:49 AM   #54
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Bake sale cookies continued

Jennifer, yes, I have the new cookbook. I saw those cute cutout cheesecakes, and since the bakes sale will be just before Valentine's Day, they are definitely on my list of things to try. Actually, cookies or bars that will freeze are great as I can make some of them in advance. I was also looking at the Glazed Almond Chocolate Chip Bars and the Coconut Drops (from your website).
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Old 01-26-2012, 12:32 PM   #55
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Becky, those are both great choices! The coconut drops are not overly sweet, but if a person likes coconut, they are great - and so very pretty!
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Old 01-26-2012, 12:33 PM   #56
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You could also make the chocolate sweetheart cake, p. 78 in heart shaped cake pans and sell it for a bundle, or make cupcakes.
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Old 01-26-2012, 07:31 PM   #57
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I have heart shaped pans and was actually thinking of making the chocolate cake - but for my husband. I will report back with what I actually end up baking - whatever it is, I am sure it will be delicious and sell well.

Becky
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Old 01-27-2012, 09:15 AM   #58
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Man, how did I miss this post?!! Those look AMAZING, Jen! I can taste 'em just looking at the picture!
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Old 01-27-2012, 02:07 PM   #59
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What floors me is you could have an entire bake sale with just LC dessert items.
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Old 01-28-2012, 08:58 AM   #60
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Low-carb bake sale . . .

You're right, Tilly, but then I would have to do all of the baking. There are lots of diabetics in the group doing the bake sale, but their ideas of baking are different from mine.

Becky
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