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Old 02-12-2013, 11:09 AM   #841
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Congrats Ouizoid!!

My DGS was visiting and having a craving for his mom's chai buttermilk donuts. Chai buttermilk is also a favorite of mine! I was going to make him some donut holes, but those aren't manly enough. He wanted full sized donuts. He also wanted the white ones as the pink ones are more feminine.

Here is my Valentine experiment.

If they taste good, I will post the recipe!








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Old 02-12-2013, 11:25 AM   #842
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Quote:
Originally Posted by Deb34 View Post
so you divided the dough(batter) in two or you made two entire recipes(from the first page)?
I just divided that batter into two, put half in one ramekin and the other half in another. The whole recipe makes a big muffin so I have always made two muffins from one batch.
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Old 02-12-2013, 11:27 AM   #843
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Originally Posted by sungoddess View Post
Congrats Ouizoid!!

My DGS was visiting and having a craving for his mom's chai buttermilk donuts. Chai buttermilk is also a favorite of mine! I was going to make him some donut holes, but those aren't manly enough. He wanted full sized donuts. He also wanted the white ones as the pink ones are more feminine.

Here is my Valentine experiment.

If they taste good, I will post the recipe!









Wow those look amazingly scrumptious!! Can't wait to see the recipe!
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Old 02-12-2013, 11:44 AM   #844
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They look DelishBeverly !!!!
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Old 02-12-2013, 11:57 AM   #845
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good lord, Beverly, they look incredible!

Thanks to everyone who has been sending me files, it is so helpful. Doesn't matter if they are dupes. I really appreciate it.
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Old 02-12-2013, 01:02 PM   #846
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I have tried making cookies twice with this flour and both times they came out cakey. Has anybody made crisp cookies?
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Old 02-12-2013, 01:48 PM   #847
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From my high carb days I always got a good cookie by following this advice, but I'm not sure if it works with this low carb dough.

Refrigerate the dough for 24-36 hrs

Larger cookies give the cookies a crispy edge, chewy middle and a soft center.

I think adding more liquid results in a flatter crispier cookie. I would need to expirement with this dough.

Last edited by Ginaaaaaa; 02-12-2013 at 01:50 PM..
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Old 02-12-2013, 01:59 PM   #848
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mine have been crispy on the bottom. I use MCT oil as my fat and bang my pan a couple of times so they were spread out a bit. not SUPER crispy, like brittle, but crispy.
they are cakey rather than chewy, although last week I made some oatmeal raisin cookies with this flour--and they really were great (and a bit chewier thanks to the oatmeal)!
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Old 02-12-2013, 02:25 PM   #849
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Originally Posted by dianafoot View Post
I have tried making cookies twice with this flour and both times they came out cakey. Has anybody made crisp cookies?
Mine have been on the cakey side. I was going to try adding the resistant starch to see if I get a crispier cookie, but haven't gotten around to it yet. Maybe we need to make a mixture of the shortening we use in the cookie recipe. Butter has a low melting temperature and allows a cookie to spread much more during baking than other solid fats, such as shorting. More spread equals crispier cookie I believe. Butter also contains protein, which aids in browning and crisping. Maybe a mixture of butter and shortening?
Martha S has also suggested to use a Silpat (French silicone baking mat) for really great crispiness without danger of burning the bottoms of the cookies.

Last edited by sungoddess; 02-12-2013 at 03:06 PM..
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Old 02-12-2013, 03:34 PM   #850
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Yep mine are cakey too. Think it needs more than the corn resistant starch....
When I added the almond flour to the mix my pie crust was crispy and flakey.I have been thinking about using both .

Just a thought.
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Old 02-12-2013, 04:12 PM   #851
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I'm baking some cookies with 1/2 cup flour and 2 Tbs resistant corn starch (and sweeteners, etc). will report back.
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Old 02-12-2013, 06:10 PM   #852
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Buttermilk Chai Spiced Doughnuts


The guys loved eating these doughnuts and ate them all! They are more dense than a bakery doughnut or store bought, but the guys thought they were great. My recommendation is to not eat them straight out of the oven. Let them sit for awhile and meld the flavors. As with most baked low carb or gluten free products, “sitting time” improves texture and flavors. The doughnut I ate at 3:00 PM had a much better texture and flavor than the one at 8:30 AM. They boys said the plain ones weren’t sweet enough for their taste, but when iced, definitely sweet enough. So take that into account when adding your sweetener.

Baked Buttermilk Chai Spice Doughnuts (makes 12)
• 2 cups Fantastic Flour mix (no sweetener in the mix)
• 3/4 to 1 cup sugar- equivalent sweetener (if you glaze with icing, you may want to use the lesser amount of sweetener). I used 3/4 cup of the BOBO sweetener blend. (See below)
• 2 tsp aluminum -free baking powder
• 3 tsp chai spice mix -purchased or optional recipe (optional recipe is below)
• 3/4 tsp salt
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 2 tbsp unsalted butter, melted
• 1/2 tsp Lorann Gourmet princess cake and cookie flavor or you can use vanilla extract instead
• approximately 1/2 cup water. Coconut flour absorbs a lot of fluid, so gradually add the liquid. Stir and wait a minute or two before adding in more. Amount needed depends on brand of coconut flour used. Add the water until you get a heavier type cake batter texture.

Instructions
Preheat oven to 425 F. In a large bowl, combine FF mix, sugar substitute, baking powder, chai spice mix and salt. In a separate bowl, combine buttermilk, eggs, melted butter and baking emulsion or vanilla. Pour wet ingredients into dry and mix until just combined. Add water to get a heavy cake batter texture.

Fill a greased doughnut pan 2/3 of the way full. Bake for 8-10 minutes, until top of doughnut springs back when touched. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.


Icing
1 cup powdered erythritol
5 drops liquid sucralose --I used EZ-Sweetz
3 to 5 tablespoons heavy cream to consistency desired
˝ teaspoon vanilla or princess cake and cookie flavor
Food coloring as desired

Instructions
For the icing, beat together powdered erythritol and cream. Add cream, 1 tablespoon at a time, until desired consistency is achieved. Mix in flavoring and food color if desired. Dip doughnuts in the icing and let dry on rack.
Don't refrigerate the icing.

-Based on a Wilton recipe-

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chai Spice Blend
2 tsp ground cardamom
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/8 tsp fresh ground black pepper
1/2 tsp ground all spice
1 tsp ground ginger

Instructions
Blend all ingredients together in a small bowl. Store the mixture in a sealed spice jar.


Bobo's sweetener blend
1 cup erythritol
1 cup Splenda
1/8 tsp Stevia

Last edited by sungoddess; 02-12-2013 at 06:12 PM..
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Old 02-12-2013, 07:26 PM   #853
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what an absolutely stunning picture--and wonderful recipe!
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Old 02-12-2013, 07:30 PM   #854
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Lovely, Beverly! The pics are great, especially this last one, looks like I could reach right in and snatch one of those off the tray!!

I know I've said it before but this is a great flour mix! Ouizoid, I just realized from your post with the e-mail that you spell with an O, I've been reading and writing it forever as a Q, I apologize for the error.
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Old 02-12-2013, 08:59 PM   #855
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Just WOW! Beautiful, Beverly!
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Old 02-12-2013, 09:01 PM   #856
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I made regular sized donuts in the oven. YUM!

Stupid pans stick so bad.
Do you want my recipe and pictures for the oven donuts?
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Old 02-12-2013, 09:33 PM   #857
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No worries tweaker. Everybody does. It is ouis pronounced weeze!
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Old 02-12-2013, 09:33 PM   #858
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Beverly that looks like a super yummy donut recipe!! That pic with the recipe looks amazing!

Thanks for including the recipe for the chai spice blend too! Awesome job!!!
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Old 02-13-2013, 05:19 AM   #859
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Do you want my recipe and pictures for the oven donuts?
I would.
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Old 02-13-2013, 06:15 AM   #860
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Originally Posted by dianafoot View Post
I have tried making cookies twice with this flour and both times they came out cakey. Has anybody made crisp cookies?
I wish I would have seen the replies to this BEFORE I tried my cookie attempt last night.

I tried the typical toll house recipe ratios, and added half n half until it looked right for cookie dough. I dropped them by big spoonfuls and baked as usual. Your typical cookie recipe would flatten out, but these puffed up like drop biscuits instead, and browned on the edges.

They were delicious, just not the texture I'd like. (Also tasted coconutty. Which reminds me, for savory dishes like the pot pies, are you guys using coconut flour or almond flour?)

(More to the point, unfortunately--this is the second time I've tried the nevada manna choc chips, and the second time they've caused gastro problems for both me and SO. At first I thought it was the tagatose, because those chocolate chips are all about the 'no sugar alcohols!'. but I made a choc cake with the tagatose and we're both fine. I finally looked closer at the choc chip bag and realized: polydextrose. sigh. I'll just chop up a bar next time.)

Also, a little more detail on my cookie experiment for texture tweakers:

I think my recipe REALLY comes from Alton Brown, I no longer remember, but last night it was roughly:

1 stick of butter (melted/cooled), creamed with:
3/4 c or so powdered sweetener (mostly tagatose, a little truvia, about 1/4 tsp molasses for brown sugar effect), some liquid splenda to taste
1/2 tsp vanilla
1 egg yolk

sifted dry ingredients:
1 1/4c flour mix (made per page 1, with coconut flour and vanilla PP)
1/2 tsp salt
1/2 tsp baking soda

half n half to bring together

and about 3/4 c nevada manna choc chips.

Again, these were more delicious coconut chocolate chip drop biscuits. I'm sure a better baker than me can troubleshoot.

Meanwhile, the biscuity-ness and the glaze on the donuts above makes me want to try to re-create Bojangles' boberry biscuits next.

Last edited by Perdita; 02-13-2013 at 06:30 AM..
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Old 02-13-2013, 06:47 AM   #861
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Perdita--I know that the nevada manna chips were a disaster for my gut, but I am also sad to report that tagatose and I can not be friends First of all, for those of you who can eat tagatose without repercussions, I made soobee's caramel recipe (on the tagatose thread) and it was the best caramel I have eaten! Too delicious really, because the cookies I made with resistant corn were great--cakey still, but just delicious, and topped with caramel, my inner binger seemed to think eating the whole batch was a very fine idea I was up all night suffering. Tagatose tastes and acts like sugar--if you are not sensitive to the sugar alcohols. I guess I have to stick to my current sweetener mix, which is my brown sugar erythritol and some davinci syrup as part of the liquid. Certainly doesn't have the depth of flavour that the tagatose has, but it won't try and kill me either.
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Old 02-13-2013, 07:42 AM   #862
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I'm so sorry you can't use the tagatose, but maybe it's a blessing in disguise.
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Old 02-13-2013, 07:45 AM   #863
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I'm so sorry you can't use the tagatose, but maybe it's a blessing in disguise.

You said it Soobee. Your caramel is the debil! I was justly punished for my greediness!
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Old 02-13-2013, 07:54 AM   #864
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Quote:
Originally Posted by drjlocarb View Post
Do you want my recipe and pictures for the oven donuts?
I do!!!

Also, O, when you manufacture this I hope it has a "real" package and not one of those silver foil things that the letters rub off! Anyway, when you do get down to designing your package or box or w/e, I nominate one of the photo's from Beverly's Buttermilk Chai Doughnuts!
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Old 02-13-2013, 08:02 AM   #865
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I have been thinking about the crispy cookie issue. I am wondering if the pie crust recipe would work for a crispy cut-out cookie. I tried with varying amounts of Davinci syrup with some butter and all of them were still soft, so more liquid didnt work.
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Old 02-13-2013, 08:22 AM   #866
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Baked donuts

1 c. mix
1/2 c. hwc plus 1/2t. vinegar
1/2 c. Davinci praline
2 T. xylitol
1 t. baking powder
1 egg
1 T. Spectrum palm shortening

Bake 350 for 12 min
Makes 9

I took pictures before I frosted them.
Attached Images
File Type: jpg 003.jpg (37.4 KB, 28 views)
File Type: jpg 005.jpg (46.3 KB, 31 views)

Last edited by drjlocarb; 02-13-2013 at 08:25 AM..
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Old 02-13-2013, 09:12 AM   #867
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Originally Posted by drjlocarb View Post
Baked donuts

1 c. mix
1/2 c. hwc plus 1/2t. vinegar
1/2 c. Davinci praline
2 T. xylitol
1 t. baking powder
1 egg
1 T. Spectrum palm shortening

Bake 350 for 12 min
Makes 9

I took pictures before I frosted them.
Lovely! Thank you!

I don't have xylitol - can we sub erythritol or Swerve measure-for-measure?
I kind of think I've read xylitol is sweeter-tasting than E?
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Old 02-13-2013, 09:14 AM   #868
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Originally Posted by drjlocarb View Post
I have been thinking about the crispy cookie issue. I am wondering if the pie crust recipe would work for a crispy cut-out cookie. I tried with varying amounts of Davinci syrup with some butter and all of them were still soft, so more liquid didnt work.
I was thinking the same thing, if the pie crust is flakey would it work for making crispy cookies? I thought Esther's idea of adding almond flour to the mix might bring some crispness to a cookie also.

I'm waiting for my order to get here so I can experiment with the cookies. I love crispy and chewy cookies!
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Old 02-13-2013, 12:06 PM   #869
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Wow Sungoddess, those donuts are stunning

Ouizoid, I'll be sending you a couple of recipes soon...am so excited about possibly being able to buy this mix.

When I first found this thread, I did some cookie experiments and they came out fairly crispy. I didn't like them because of the cooling of erythritol. I used erythritol and splenda syrup in the initial recipes and I think it was the combo of butter, baking soda and erythritol along with the mix that gave them the crispier texture. I'm going to try again using Swerve as soon as I get more.

Ouizoid, sorry you can't use the tagatose. I love it as a sweetener. I guess I'm lucky that I haven't had any issues with it. I haven't tried making a caramel and eating it straight up like that so that might be a different story.
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Old 02-13-2013, 12:23 PM   #870
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Dr. Jlo your pics of your donuts look great.
Beverly your donuts are beautiful too!!!!

I have resistant starch and almond flour and I will try a chocolate chip cookie and see how it goes.

I'm afraid of tagtose , to wheather I can handle it.
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