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Old 01-31-2013, 05:09 PM   #601
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Originally Posted by CindyCRNA View Post
I'm going to try this.....



......and this!! Both great ideas! On the pizza crust, do you think you could flatten a tad, microwave as opposed to baking in oil, then top and bake to finish ? Also, was the coconut taste hidden?

I ended up ordering my coconut flour from Netrition as i went to 2 stores and couldn't find it and got tired of looking. I did however, find the El Deb (or Deb El or whatever it is) powdered egg whites.
I think microwave might be better - fewer calories. The taste was great. I could not detect coconut flour. The texture needs a little work. It's hard to know just how much water to use per recipe.
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Old 01-31-2013, 05:12 PM   #602
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Redeemed. You reminded me. I did this in the beginning of this recipe. I think I also added a tbs of parm
The green can or shredded?
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Old 01-31-2013, 05:29 PM   #603
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green can--if I remember correctly--
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Old 01-31-2013, 07:15 PM   #604
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Bummer.. Just tried to make the cake/muffin version, to not so great results. I am sure it is user error, though. I used the recipe in the first post, and used probably a little over 1/2 liquid (water and Davinci). It didn't rise at all - should it have in the microwave? I took a photo to help troubleshoot.. Now just need to figure out how to post ( from an iPad)

The texture was gummy almost.. But I definitely cooked it for long enough. Thanks for any suggestions you wonderful bakers can provide!

Last edited by purepink; 01-31-2013 at 07:20 PM..
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Old 01-31-2013, 07:40 PM   #605
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I had the cinnamon bun/cake that I made yesterday for breakfast this morning, it was really good! So good, in fact, that I made 2 gingerbread cakes tonight for Fri. and Sat. breakfasts! I used half gingerbread syrup and half water for the liquid and I put about 1/4 tsp. ginger in the dry mix.

I frosted the gingerbreads with a cream cheese, butter, powdered E and vanilla icing. I sprinkled just a light touch of ginger on top.

Last edited by Tweaker Geek; 01-31-2013 at 07:43 PM..
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Old 01-31-2013, 07:45 PM   #606
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Sounds yummy!! I've made gingerbread cakes too and they were really good!! Thanks for the reminder.
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Old 02-01-2013, 04:32 AM   #607
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Quote:
Originally Posted by purepink View Post
Bummer.. Just tried to make the cake/muffin version, to not so great results. I am sure it is user error, though. I used the recipe in the first post, and used probably a little over 1/2 liquid (water and Davinci). It didn't rise at all - should it have in the microwave? I took a photo to help troubleshoot.. Now just need to figure out how to post ( from an iPad)

The texture was gummy almost.. But I definitely cooked it for long enough. Thanks for any suggestions you wonderful bakers can provide!
It should have risen quite a bit. How fresh is your baking powder?
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Old 02-01-2013, 06:04 AM   #608
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It should have risen quite a bit. How fresh is your baking powder?
Not fresh at all.. it was the only ingredient I didn't buy (just plucked from the back of my cabinet). I'm going to pick up some new baking powder on the way home from work and give it another try. I'm determined to make these goodies right!
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Old 02-01-2013, 07:54 AM   #609
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Originally Posted by Tweaker Geek View Post
I had the cinnamon bun/cake that I made yesterday for breakfast this morning, it was really good! So good, in fact, that I made 2 gingerbread cakes tonight for Fri. and Sat. breakfasts! I used half gingerbread syrup and half water for the liquid and I put about 1/4 tsp. ginger in the dry mix.

I frosted the gingerbreads with a cream cheese, butter, powdered E and vanilla icing. I sprinkled just a light touch of ginger on top.
Yum! I made gingerbread cakes throughout the holidays. I also made a gingerbread cookie from the mix, but I failed to record my notes on my final take on them.
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Old 02-01-2013, 10:22 AM   #610
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I copied this post from ouizoid, she made cookies with this mix for anyone interested.

OMG. I made the BEST cookies I've had since starting LC. 1/2 c of my flour mix, 1.5 Tbs butter, 1 egg, 1/4 c half n half, 1/3 cup sweetener mix, 1/2 cup cranberries, 1/4 cup pecan bits. mix til batter is thick like cookie dough and drop onto cookie sheet by spoonful. Bake at 350 about 12 minutes or until brown on top. Indistinguishable from high carb cookies.
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Old 02-01-2013, 12:53 PM   #611
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I made crackers. Cheez-its to be exact.

1/2c. mix
4 oz cheddar
2T. room temp butter
splash of worcestershire sauce
1/8t. salt
dash of ground mustard
3-4 T. cold water

Process all together, add water til a ball forms
Refrigerate 20-30 min
Roll out thin on parchment paper
Bake 375 for 8-10 min. The were not as crisp as I would like so I put them on a wire rack and put them back in the warm oven with the door open for ?. lost track of time at that point.

They are much better today than they were yesterday. CHEESY AND CRISP!
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Old 02-01-2013, 01:04 PM   #612
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Quote:
Originally Posted by drjlocarb View Post
I made crackers. Cheez-its to be exact.

1/2c. mix
4 oz cheddar
2T. room temp butter
splash of worcestershire sauce
1/8t. salt
dash of ground mustard
3-4 T. cold water

Process all together, add water til a ball forms
Refrigerate 20-30 min
Roll out thin on parchment paper
Bake 375 for 8-10 min. The were not as crisp as I would like so I put them on a wire rack and put them back in the warm oven with the door open for ?. lost track of time at that point.

They are much better today than they were yesterday. CHEESY AND CRISP!
Picture?? I am going to make these. I love Cheez-its. I am going to do the pizza crust today.
We could party with Ouizoid's mix all day!
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Old 02-01-2013, 01:08 PM   #613
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Not fresh at all.. it was the only ingredient I didn't buy (just plucked from the back of my cabinet). I'm going to pick up some new baking powder on the way home from work and give it another try. I'm determined to make these goodies right!
I replace my baking powder and soda every year before Thanksgiving to make sure it is fresh for holiday baking. I bet that was your problem. Don't be discouraged! I bombed the dumplings the first time!
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Old 02-01-2013, 01:32 PM   #614
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Thanks Cindy, you give me hope! I'm anxious to try again
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Old 02-01-2013, 01:37 PM   #615
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Crackers and the dog who helps.
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Old 02-01-2013, 01:44 PM   #616
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Your crakers look amazing DrJ. They look just like cheez-its. Yum.
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Old 02-01-2013, 02:31 PM   #617
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Now we have crackers!! Muffins, cakes, pies, cookies, donuts, and crackers!! This flour mix is a miracle mix. That's what we should call it, Miracle Mix!!! lol

I can't wait to try the crackers! Thanks for sharing your recipe!!
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Old 02-01-2013, 02:46 PM   #618
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Now we have crackers!! Muffins, cakes, pies, cookies, donuts, and crackers!! This flour mix is a miracle mix. That's what we should call it, Miracle Mix!!! lol

I can't wait to try the crackers! Thanks for sharing your recipe!!
And pancakes, and waffles, and pizza! I like the name.
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Old 02-01-2013, 09:51 PM   #619
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Crackers and the dog who helps.
LOVE the crackers.

And I adore the dog who helps!
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Old 02-02-2013, 02:25 PM   #620
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Kids wanted more donutz, low carb-gluten free-sugar free. Can't say no to that!!

Chocolate coconut, plain coconut, apple cinnamon, jelly filled, chocolate covered.
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Old 02-02-2013, 03:37 PM   #621
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I MUST have a cake popper thingie!! A cheap one! Where? Target? Wal-Mart? I don't need an electric one necessarily. I looked on Amazon, but gee whiz.. too much $$
Your fault Ginaaaaaa.. and those look AMAZING!
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Old 02-02-2013, 03:40 PM   #622
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Gina, what recipe did you use for the chocolate donut holes? Was it you brownie recipe?
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Old 02-02-2013, 03:50 PM   #623
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I MUST have a cake popper thingie!! A cheap one! Where? Target? Wal-Mart? I don't need an electric one necessarily. I looked on Amazon, but gee whiz.. too much $$
Your fault Ginaaaaaa.. and those look AMAZING!
Bed Bath and Beyond website shows a cake pop pan set for 9.99 on clearance.
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Old 02-02-2013, 04:17 PM   #624
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I actually went to BB&B today to get a baby cakes cake pops appliance. I saw online that they carried these in the stores, but when we got there (25 miles away), they were sold out! The store clerk graciously ordered us one to be sent to our house, and said it would only take a couple of days. I'm happy and sad. Happy to get one (could've ordered from Amazon at the same price, but hey, keep our locals working), and sad it will be two days and I can't make these today. Oh well, can't wait to try.

BTW, I was so intrigued by the Baby Cakes thingy, I looked up savory recipes for it--gonna try some recipes for mini crab cake balls and appetizers.
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Old 02-02-2013, 04:21 PM   #625
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Gina, what recipe did you use for the chocolate donut holes? Was it you brownie recipe?
I used this one.

For the donut part this is what I used

1 cup flour mix
1 cup buttermilk
1 tbsp melted butter
1/2 cup erythritol
15 drops Splenda liquid
1 tsp vanilla
15 drops coconut Capella drops

For the apple cinnamon donuts I added some cinnamon and chopped low sugar apple pie filling, the chocolate donuts I added some cocoa powder to a small amount of hot water and added that along with more sweetener. The jelly filled and plain coconut ones I didn't add anything to the mix.

Coconut crunch topping

Powdered erythritol mixed with water to make a thin glaze
Toasted angel coconut made by soaking unsweetened coconut in Splenda, then toasting it.

Dip cooled donut hole in the glaze, then roll in the coconut.
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Old 02-02-2013, 04:41 PM   #626
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Originally Posted by Ginaaaaaa View Post
I used this one.

For the donut part this is what I used

1 cup flour mix
1 cup buttermilk
1 tbsp melted butter
1/2 cup erythritol
15 drops Splenda liquid
1 tsp vanilla
15 drops coconut Capella drops

For the apple cinnamon donuts I added some cinnamon and chopped low sugar apple pie filling, the chocolate donuts I added some cocoa powder to a small amount of hot water and added that along with more sweetener. The jelly filled and plain coconut ones I didn't add anything to the mix.

Coconut crunch topping

Powdered erythritol mixed with water to make a thin glaze
Toasted angel coconut made by soaking unsweetened coconut in Splenda, then toasting it.

Dip cooled donut hole in the glaze, then roll in the coconut.
You're scaring me now. This is way too creative! You should open a dang bakery, girl !
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Old 02-02-2013, 05:03 PM   #627
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Without all of you I wouldn't be thinking up all these things!! LindaSue posted the angel coconut on her recipe site, I just toasted it for the topping, and of course ouizoids flour mix is easy to play around with, I seem to always get good results with it.

I'm really not an expert baker, I just like baking for my family.
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Old 02-02-2013, 05:04 PM   #628
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Bed Bath and Beyond website shows a cake pop pan set for 9.99 on clearance.
On it Thanks!~
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Old 02-02-2013, 05:09 PM   #629
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Okay, I thought I really wanted a pancake pen to fill the Baby Cakes thingy. Then when I looked up pancake pens, I discovered that they just look like glorified restaurant ketchup bottles with the tip cut off, only they cost $10-13 to be officially considered as "pancake pens". I have several of these squeeze bottles that I bought at my local Sally's beauty supply store or at the Dollar Tree, for $1. I just cut the tip short on one of them and voila! I have a neat little pancake pen! To make a bigger one to accommodate more batter, just poke a big hole in a 1-liter soda bottle cap, using a heated nail or drill bit. That'll cost you nothing but the price of the soda. Now if my Baby Cakes cake pops maker will just arrive, I can stop goofing around with pancake pens and make those donut holes!
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Old 02-02-2013, 05:23 PM   #630
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Cheez-it = chex mix.

I am getting closer to chex mix.

Any idea what else I can use for the cereal part of chex mix?
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