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Old 02-24-2013, 05:15 AM   #1261
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Quote:
Originally Posted by yougottaeat View Post
So you are using egg white powder in the mix and then adding a whole egg as well?
Not answering for TBipp, but I definitely do. I find that recipes like this one are very versatile and it's really hard to mess things up. But then, I consider a recipe to be a mere "suggestion" anyway.
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Old 02-24-2013, 05:34 AM   #1262
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Originally Posted by gharkness View Post
Not answering for TBipp, but I definitely do. I find that recipes like this one are very versatile and it's really hard to mess things up. But then, I consider a recipe to be a mere "suggestion" anyway.
I do too. I like it as a starting point to make what I want. It does take a lot of liquids. Think about it you have 3 ingredieents in there that suck up liquids.

Don't forget the op's orginal recipe has 1/2 c. liquids. I think you can play with this any way you want. Try the pizza that Gina made it is great.

I'm having so much fun with it. Love love this mix.

Last edited by rosethorns; 02-24-2013 at 05:35 AM..
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Old 02-24-2013, 05:41 AM   #1263
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so just to be clear-most of you who are making the single serve muffin are also adding an egg to your recipes in addition to the eggwhite powder that is in the original mix? I have been making the muffins without the extra egg-just using a variety of liquids-but would like to know if you who do add the egg find the muffins better than just plain liquids? thanks for the tips and help from all the good cooks here!
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Old 02-24-2013, 05:52 AM   #1264
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Quote:
Originally Posted by yougottaeat View Post
So you are using egg white powder in the mix and then adding a whole egg as well?
Yes. I do this because it is my breakfast and I do not want to be hungry. On egg days, I eat two-three so this is still less than an egg day.
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Old 02-24-2013, 05:58 AM   #1265
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Originally Posted by jbatchelor View Post
so just to be clear-most of you who are making the single serve muffin are also adding an egg to your recipes in addition to the eggwhite powder that is in the original mix? I have been making the muffins without the extra egg-just using a variety of liquids-but would like to know if you who do add the egg find the muffins better than just plain liquids? thanks for the tips and help from all the good cooks here!
I don't add an extra egg for the muffin. You have to find what works for you.

I do to other recipes, depends on what I'm making.
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Old 02-24-2013, 06:01 AM   #1266
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Thanks for the replies! I have had some success with the muffins but not with the biscuits baked in the oven. Way too dry! I may try again adding a whole egg. I used sour cream instead of buttermilk because thats what I had on hand and this was suggested as a sub in one of the posts.
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Old 02-24-2013, 07:13 AM   #1267
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Originally Posted by jbatchelor View Post
so just to be clear-most of you who are making the single serve muffin are also adding an egg to your recipes in addition to the egg white powder that is in the original mix? I have been making the muffins without the extra egg-just using a variety of liquids-but would like to know if you who do add the egg find the muffins better than just plain liquids? thanks for the tips and help from all the good cooks here!
I do not add an egg to my recipe when making either a biscuit or a little cake.
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Old 02-24-2013, 07:45 AM   #1268
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Chocolate Chip Cookies

In one bowl, whisk together:
1 cup almond flour
1 cup Better Than Flour
1 tsp baking powder
1 tsp salt

In separate bowl, cream together
1 cup Butter (softened or partially melted)
1 cup granular Erythritol
3/8 tsp NuStevia powder (equal to 1/2 cup sugar)
1 1/2 tsps black strap molasses
1 egg.

Add dry ingredients to wet ingredients and mix well. This actually looks and feels like cookie dough.

Add in what you want to use as chips. I use about 1/2 cup of chips (100 gms by weight).

NOTES: I use a cookie dough scoop equal to 1 tablespoon. I also line a pan with aluminum foil and spray with Pam. I can lift the foil out and set aside to let cookies cool and refoil the pan and continue baking. I also used a Silpat sheet on a pan. The aluminum foil browns the bottoms of the cookies more than the Silpat.

Drop cookies onto cookie sheet and press down with fingers. Cookie is about 3/8" to 1/2" thick. These bake at 350 degrees for 10 minutes.

These could be made thinner, but I think they would bake quicker, burn easily...I will find out next time!

I got about 40 cookies.
For the brands of ingredients I used, NET carb count is 31.3. (I do not count sugar alcohols and fiber). The 31.3 carbs does NOT include the chips. I use what I can get at the time and it's easier to just add in the new chips' carb count. I also think this can be a good cookie base for me to use with different add-ins like a few raisins per cookie, chopped cranberries, etc.

The cookies turned out to be a dull crisp, not a snappy crisp. They don't fall apart into grains in your mouth; they hold up well to dunking in coffee!! My non-lc hubby said they were a pretty good choc chip cookie, tasted like the real thing. (my opinion: they are good, satisfy the need, but they are NOT a toll house cookie!!!!)

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Last edited by whoknew; 02-24-2013 at 07:51 AM.. Reason: forgot something -- of course!
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Old 02-24-2013, 09:22 AM   #1269
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Please note the oven temp in my choc chip recipe should be 325 degrees, NOT 350.
sorry.....dianne
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Old 02-24-2013, 10:02 AM   #1270
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Thank you for clarifying. I have had two epic fails with this bake mix; and now I see that I wasn't adding enough liquid. I could see the posts with the nice final products and all of your enthusiastic comments, and just didn't 'get it.' I'll try that cinnamon roll one more time adding more liquid.
You're welcome, adding extra liquids and being careful not to over cook will prevent dryness in the finished product. I find that when I make the muffins and biscuits in the microwave I need to stop it as soon as the top is dry, otherwise its cooked too long and dry, there's a fine line with this mix.

Another thing is, I think that different brands act differently as well, so if you are following an actual recipe and its too dry then you may be using different brand of coconut flour and yours might need more liquids. If you use the same brand you can get to know how it works in recipes.

Quote:
Originally Posted by jbatchelor View Post
so just to be clear-most of you who are making the single serve muffin are also adding an egg to your recipes in addition to the eggwhite powder that is in the original mix? I have been making the muffins without the extra egg-just using a variety of liquids-but would like to know if you who do add the egg find the muffins better than just plain liquids? thanks for the tips and help from all the good cooks here!
I've never needed to add an extra egg to my muffins.
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Old 02-24-2013, 11:49 AM   #1271
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Originally Posted by yougottaeat View Post
Thanks for the replies! I have had some success with the muffins but not with the biscuits baked in the oven. Way too dry! I may try again adding a whole egg. I used sour cream instead of buttermilk because thats what I had on hand and this was suggested as a sub in one of the posts.
I had the same biscuit experience. Used sour cream in place of the buttermilk because i had no buttermilk. Epic fail. Sahara desert dry. I have buttermilk now and am going to try again! Fingers crossed!
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Old 02-24-2013, 11:54 AM   #1272
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Has anybody tried combining the BTF mix with Jen's bake mix and subbing for regular white flour? Just thinking out loud. I'll try this with the chocolate chip cookie recipe above and post results.
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Old 02-24-2013, 12:06 PM   #1273
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I think I'll try the biscuits see what you are saying. But I don't use sour cream or buttermilk. It may not come out the same.

Which one are you making post 5 or 6 on the recipe thread? Sorry somebody else is going to have to do it. I'm allergic to dairy. I will make them but they won't be the same , I have to change everything.

Caren I'm thinking out loud also. If I just had sour cream I wold have thinned it out. 1/4c sour cream 1/4 water and mix together until you have what you need .
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Last edited by rosethorns; 02-24-2013 at 12:09 PM..
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Old 02-24-2013, 12:28 PM   #1274
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update: i used 1/2 of whokew's recipe above #1268. Used jens bake mix in lieu of the almond flour. used 1/4 cup of erythritol and 50 drops of stevia clear (cause i have erythritol mint/crystal phobia). The dough feels and tastes like toll house.
First batch is in the oven now.

Last edited by CarenL; 02-24-2013 at 12:50 PM..
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Old 02-24-2013, 12:30 PM   #1275
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Thanks everyone for the replies about using the egg in the muffins-I am in a long learning curve it seems!
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Old 02-24-2013, 12:32 PM   #1276
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It looks as though i'm going to end up with chocolate chip drop biscuits! Stay tuned.

Last edited by CarenL; 02-24-2013 at 12:35 PM..
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Old 02-24-2013, 12:37 PM   #1277
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They still look beautiful Caren .
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Old 02-24-2013, 12:38 PM   #1278
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Old 02-24-2013, 12:45 PM   #1279
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Yup! Chocolate chip drop biscuits! Definitely too cake-like. I got a lovely brown on the bottom though.
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Old 02-24-2013, 12:48 PM   #1280
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i still have dough left - any suggestions on additions to make the cookies flatter and less muffin like? Milk? Melted butter?
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Old 02-24-2013, 12:54 PM   #1281
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Quote:
Originally Posted by rosethorns View Post

Caren I'm thinking out loud also. If I just had sour cream I wold have thinned it out. 1/4c sour cream 1/4 water and mix together until you have what you need .
Esther - yes, that sounds correct - adding water to the sour cream. That probably would have made the difference. I might try the biscuits again, but I am going to keep fiddling with these cookies for a bit. Caren
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Old 02-24-2013, 01:23 PM   #1282
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ok, added about 2 tsp of coconut oil to the dough and mixed it all in good.

Flattened out the drop cookies into little pizzas about 3" in diameter. They are in the oven now. Hubby has already eaten 2 of the little bisquit ones. The flavor is good. Getting close!

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Old 02-24-2013, 01:39 PM   #1283
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Alton Brown had a show on chocolate cookies and he used egg whites instead of whole egg.

MY FIRST EVER TWEAK!!! I tweaked your recipe by using 2 egg whites from the carton, black walnuts instead of chocolate chips (DH's turn for some treat and he doesn't care for chocolate) and I added 1 t double strength vanilla.

I also mashed cookie dough balls with plastic wrapped baking powder can to a cookie flatness...maybe they won't be biscuits.

Have no way to make pictures...

They were:

not biscuits,

spread a little wider than can,

reminds me of a pecan sandy but black walnut.

Elaine
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Old 02-24-2013, 01:47 PM   #1284
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Alton Brown had a show on chocolate cookies and he used egg whites instead of whole egg.

MY FIRST EVER TWEAK!!! I tweaked your recipe by using 2 egg whites from the carton, black walnuts instead of chocolate chips (DH's turn for some treat and he doesn't care for chocolate) and I added 1 t double strength vanilla.

I also mashed cookie dough balls with plastic wrapped baking powder can to a cookie flatness...maybe they won't be biscuits.

Have no way to make pictures...

They were:

not biscuits,

spread a little wider than can,

reminds me of a pecan sandy but black walnut.

Elaine
Hi! Hope they were yummy! They sound like it. And thanks for the vanilla tweak! It didn't occur to me that whoknew's recipe didn't call for vanilla!
Here are my flattened out ones. They look promising! DH is the official taste tester/guinea pig/disposal. He'll give me his assessment and I will report back. I'm pleased with the browning.
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Old 02-24-2013, 01:53 PM   #1285
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DH Verdict: "they taste a little cornbready, like you used thick flour instead of thin flour".

I'm not sure what that means exactly, but, I think I'll go back to the drawing board on this. Good flavor, just not the right mouthfeel. Its so fun to play with recipes like this!
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Old 02-24-2013, 02:21 PM   #1286
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DH loved the black walnut ones I made. I had coarsely chopped and toasted them so that might have covered the cornmealy texture. I didn't notice it though and I AM THE PICKY ONE....lol

I got 51 cookies. The OP said 31.3 net carbs for the chip-less batter. Black walnut info said 0 carbs but I'm adding 3 just to be safe... 34.3 total for recipe equals 51 cookies with


0.672 net carbs each WOOOOOHOOOOOO!!!!!!!!!


NOT BAD for cookie! Next time I'm powdering the "E" because even though I creamed and creamed the butter and it, it still was crystally to picky me. And I'm going to use less "E" and add homemade splenda drops...because I prefer the drops/"E" combo.

Elaine
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Old 02-24-2013, 02:23 PM   #1287
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My black walnut sandies looked just like CarenL's chocolate chip ones except my nuts were smaller and less dark.
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Old 02-24-2013, 02:42 PM   #1288
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Gina, I made your yellow cake as a pecan peach upside down cake. I didn't have the powdered milk in the recipes so instead of plain water, I made a combo of cream, low carb milk, water, coconut splenda syrup just for the coconut flavor and it is beautiful.

It seems more muffin like but that was eating it warm. Waiting to see how the texture is when cool. It could be other reasons too since I let the batter sit a while when preparing the pan or baking at a lower temp because my oven is the worst...but regardless it's fantastic.

Gina is short for Genius right? I mean really - look at this:



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Old 02-24-2013, 02:57 PM   #1289
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Hi! Hope they were yummy! They sound like it. And thanks for the vanilla tweak! It didn't occur to me that whoknew's recipe didn't call for vanilla!
Here are my flattened out ones. They look promising! DH is the official taste tester/guinea pig/disposal. He'll give me his assessment and I will report back. I'm pleased with the browning.
Wow those look super yummy!!!

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Gina, I made your yellow cake as a pecan peach upside down cake. I didn't have the powdered milk in the recipes so instead of plain water, I made a combo of cream, low carb milk, water, coconut splenda syrup just for the coconut flavor and it is beautiful.

It seems more muffin like but that was eating it warm. Waiting to see how the texture is when cool. It could be other reasons too since I let the batter sit a while when preparing the pan or baking at a lower temp because my oven is the worst...but regardless it's fantastic.

Gina is short for Genius right? I mean really - look at this:




That looks amazing!!

I'm not the genius, Ouis takes that honor for creating this mix, I just use it in place of regular flour and add extra liquid.

I tried a piece of cake after being in the fridge for two days I cut myself a piece and stuck it in the microwave to take the chill off and it tasted like warm cake from the oven. Mine has the same taste and texture of high carb cake. My kids literally fought over the last piece lol


Great job guys!!! Im loving all the pics to go with the recipes too!!
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Old 02-24-2013, 03:00 PM   #1290
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Your peach upside down cake is gorgeous, Callieco. I love things like that.
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