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Old 03-27-2012, 05:04 PM   #1
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Peanut Butter Blondies

These turned out a little more cake like than I hoped but my husband (not low carb) said he really liked them. I also think they were a bit too sweet and might cut down by 1/4 c sweetness. I took my true and tested PB Blondies recipe to try to make it LC - I prefer the original - but who doesn't lol!! My husband said he liked them and that I should keep the recipe so I wanted to share!!

Original recipe sugar ingredients is in parenthesis just so you have an idea of how much regular sugar needs to be replaced.

1/2 c Peanut flour
1/2 c kevinpa's carbalose/carbquick mix
1tsp baking powder
1/4 tsp salt
1/2 c natural PB
6 tbs unsalted butter - melted
(2/3 c granulated sugar)
(1/2 cup packed brown sugar)
I used 1 cup of my sugar replacement I make up - end of recipe
1 tsp molasses
2 lg eggs
1tsp vanilla

preheat oven to 350, spray 8x2 pan

combine flours, baking powder, and salt in small bowl - set aside. in medium bowl blend pb, butter, and sugars (at this point I added liquid splenda and taste till it seems right)

add eggs and vanilla, mix well. Mix in dry ingredients til fully incorporated. Spread in pan, bake 25-30 min (my original recipe was 30-35 and I just stuck the timer on at 30 - I wish I checked sooner because they were a bit over done)

For sugar I mix 1/3 c erythritol, 1/3 c isomalt, and 1/3 c poly d. I added only 1 pack of ace k this time (i find it leaves a bitter after taste and I think I am a supertaster and supersmeller!!) I then powder this mix in my magic bullet. I spoon it into a measuring cup. I add liquid splenda as needed (about 1/4 c worth per cup usually but this recipe I used 10 tsp of sugar equivalent - for my particular brand this was 15 drops) Next time I would cut down a bit more it was a bit too sweet but everyone has different versions of sweet!
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Old 03-27-2012, 05:17 PM   #2
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These sound yummy to me!

Question - on your sugar substitute mix - do you usually use that 1 cup = 1 cup sugar? I ask because erythritol is generally 70 to 80% as sweet as sugar and PolyD (unless you have a sweeter version than I did) is about 10% as sweet as sugar. Not sure on the isomalt as I've never bought that on its own, I DO use Diabetisweet though.

Anyway I guess what I'm asking is, do you find one cup of your mix is as sweet as one cup of sugar?
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Old 03-27-2012, 05:18 PM   #3
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Some photos - they were a bit too dark but the crumb is nice - actually more fudgy as they cooled!
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Old 03-27-2012, 05:23 PM   #4
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Quote:
Originally Posted by Charski View Post
These sound yummy to me!

Question - on your sugar substitute mix - do you usually use that 1 cup = 1 cup sugar? I ask because erythritol is generally 70 to 80% as sweet as sugar and PolyD (unless you have a sweeter version than I did) is about 10% as sweet as sugar. Not sure on the isomalt as I've never bought that on its own, I DO use Diabetisweet though.

Anyway I guess what I'm asking is, do you find one cup of your mix is as sweet as one cup of sugar?
yes and no! - it is not as sweet as sugar as is. I measure that out like sugar for the bulk (and there is also 1 packet of ace k in there too I like to stick that in when I run it through the magic bullet to blend it in well), then I add liquid splenda to taste - it is about 1/4 c of sweetness off -give or take for your own preference. When I made the pumpkin cake recipe I found on here I used 18 drops of my liquid splenda - which was 1/4 cup and it was perfect but here I used only 15 drops (10 tsps sugar equivalent) and thought it was too sweet - probably has to do with the pumpkin or maybe my taste buds are adapting!

Last edited by jdcri; 03-27-2012 at 05:24 PM.. Reason: wrong amount
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Old 03-27-2012, 05:27 PM   #5
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isomalt - depending on brand is 40-55% as sweet. Diabetisweet is supposed to be one for one but the ace k in it is very bitter to me so I cannot use it alone (I could use it in this mix and just skip the sweet one packet though!) I loved the isomalt that netrition used to sell but it has been discontinued - it was global sweet brand and it was good!! The one i have now I bought from a candy/cake making supply store online for about 5 bucks a pound.
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Old 03-27-2012, 06:57 PM   #6
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Ah, fun experiments, huh?!

I cannot do ANY PolyD, it just tears me UP. So I'd have to experiment too!
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Old 03-27-2012, 07:08 PM   #7
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I don't do xylitol - I love it but I have dogs and young kids - they feed the dogs everything! I am too worried about hurting them!! I think you could easily do half xylitol and have E or all E and add you preferred sweetener - stevia, splenda, ace k to get the amount you like. That is why I left the original sugar measurements in. I think you need that molasses to get something deeper than the flavors non sugars have.
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Old 03-28-2012, 05:41 AM   #8
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I just realized that I used a little more than 1 c of my sweetener - I measured 1/2 plus the 2/3 (to make the bulk of each sugar) that plus my liquid splenda plus the tsp of maolasses must be what made it too sweet!
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Old 03-28-2012, 06:20 AM   #9
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Is this new isomalt look like the old isomalt (little round BBs)?
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Old 03-28-2012, 08:10 AM   #10
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yeah it looks similar but I think it is made a little different than the global sweet was - I was reading something scientific on them and I learned that the isomalt made for sugar decorating is a little different than the one supplied as a food additive. This isomalt seems harder that the global sweet was. And harder to disintegrate. It is very tiny white balls and even after powdering them they have more body than the erythritol. They dissolved fully in this recipe though.
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