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Old 03-02-2013, 12:52 PM   #1531
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I don't know what I'm doing wrong but I made all those pictures the same size in photobucket but they all show up different sizes and not always the same. I can look at the thread one minute and they'll be one size and the next minute they are all totally different.

Tweaker, those look yummy.

I still am just in awe of what you can do with this mix.
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Old 03-02-2013, 01:05 PM   #1532
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Tweaker Luscious My O My Apples yum. That the way I eat pork also

Callieco That looks so good. Just the texture I want for a rum cake.

I have peanutbutter cookies I'll put up tomorrow YUM......I'm just now taking pics.
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Old 03-02-2013, 01:08 PM   #1533
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Callieco your cake looks awesome! This thread is such torture for me I just can't get this mix to work.
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Old 03-02-2013, 01:10 PM   #1534
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Old 03-02-2013, 01:12 PM   #1535
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Sorry guys. Trying to get the hang of this!,
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Old 03-02-2013, 01:16 PM   #1536
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Quote:
Originally Posted by Callieco View Post
I don't know what I'm doing wrong but I made all those pictures the same size in photobucket but they all show up different sizes and not always the same. I can look at the thread one minute and they'll be one size and the next minute they are all totally different.

Tweaker, those look yummy.

I still am just in awe of what you can do with this mix.
They all look the same size to me.
Quote:
Originally Posted by ouizoid View Post
Attachment 48770

Sorry guys. Trying to get the hang of this!,
You did it!! Your cake looks awesome too!
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Old 03-02-2013, 01:50 PM   #1537
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I think I made a breakthrough, lol. Figured out how to adjust the temp on my microwave, yes I'm a dork never knew how to do it before. I adjusted from 10 down to 6 and did a full 2 minutes in the microwave and this time got something a lot closer to cake. I did add a bit more baking powder to my mix and used unflavored Davincis plus a bit of CC milk for the liquid and some blueberries. The flavor was blah, but the texture was finally there!

Here is the cake

20130302_123350.jpg
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Old 03-02-2013, 02:30 PM   #1538
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Originally Posted by Divabunny View Post
I think I made a breakthrough, lol. Figured out how to adjust the temp on my microwave, yes I'm a dork never knew how to do it before. I adjusted from 10 down to 6 and did a full 2 minutes in the microwave and this time got something a lot closer to cake. I did add a bit more baking powder to my mix and used unflavored Davincis plus a bit of CC milk for the liquid and some blueberries. The flavor was blah, but the texture was finally there!

Here is the cake

Attachment 48771
I think getting the fluid down is critical. There has to be enough. It isn't quite as thin as cake batter but it ain't biscuit dough either!! I use either Princess Cake or Sweet Butter Dough emulsions as a flavoring but pure vanilla works also. Or coconut flavoring. Or a cinnamon streusal layer and topping.
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Old 03-02-2013, 05:58 PM   #1539
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Cinnabon

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Originally Posted by CindyCRNA View Post
Recipe is #40, pic is #51.

Thank you Cindy!
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Old 03-02-2013, 06:07 PM   #1540
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This morning I tried the orginal recipe divided it in between three small ramkins baked each one seperate so a min a piece. One plain, one with cinnamon, and one with pumkin pie spice. Ate all three warm with butter on them they were awesome nice texture. I need to work on the cinnabon one now. I am anxious to be able to travel with this mix and sf syrup and I have breakfast. Most of the breakfast buffet bars won't work for a LC gal. Thanks so much for this mix. I can tell I will need to order more stuff.

Trying to figure out what containers to put them in so it is easier when I am cooking rather than to open and reshut each bag. Any ideas?
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Old 03-02-2013, 06:14 PM   #1541
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I keep all my "flours" in Rubbermaid's Lock-It containers.
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Old 03-02-2013, 06:45 PM   #1542
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I keep all my "flours" in Rubbermaid's Lock-It containers.
Thank you I will try those I was needing something I can stack and that would work.
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Old 03-02-2013, 07:38 PM   #1543
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Callieco - your cake looks wonderful!

Gina - I hope you like them. They made a good Saturday morning treat!

I forgot to tell you that I took the skin off from around the apple slices when I put them on the muffins, I thought it would be too tough to eat with the muffin but it was fine with the pork roast.
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Old 03-02-2013, 07:46 PM   #1544
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Esther - thank you. I'll be watching for your peanut butter cookies - I love them, they're right up there with chocolate chip cookies for me!

Callieco - thanks, guess we've both been spending time in the kitchen!

Ouiz - your cake looks great - is that the yellow cake or another one? I don't want to miss anything!:
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Old 03-02-2013, 07:50 PM   #1545
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TG that is Gina's yellow cake. So so good.
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Old 03-02-2013, 09:33 PM   #1546
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Quote:
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Attachment 48770

Sorry guys. Trying to get the hang of this!,
I love your cake !!

But now lets talk about that beautiful Plate. So pretty.
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Old 03-02-2013, 09:35 PM   #1547
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Quote:
Originally Posted by Divabunny View Post
I think I made a breakthrough, lol. Figured out how to adjust the temp on my microwave, yes I'm a dork never knew how to do it before. I adjusted from 10 down to 6 and did a full 2 minutes in the microwave and this time got something a lot closer to cake. I did add a bit more baking powder to my mix and used unflavored Davincis plus a bit of CC milk for the liquid and some blueberries. The flavor was blah, but the texture was finally there!

Here is the cake

Attachment 48771

I'm so glad you got to make it. Do you like it. Sure looks pretty.
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Old 03-02-2013, 09:50 PM   #1548
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I'm so glad you got to make it. Do you like it. Sure looks pretty.
Thanks! Definitely the texture was there much better than previous attempts, not wet, and not dry. The flavor was not though. I guess I'm just not hot on "baked goods" flavored with Davincis, just tastes "fake" to me if that makes any sense. I've got 5lbs of tagatose coming next week and I'll start playing with it next week maybe that will help!
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Old 03-02-2013, 10:26 PM   #1549
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Originally Posted by Divabunny View Post
Thanks! Definitely the texture was there much better than previous attempts, not wet, and not dry. The flavor was not though. I guess I'm just not hot on "baked goods" flavored with Davincis, just tastes "fake" to me if that makes any sense. I've got 5lbs of tagatose coming next week and I'll start playing with it next week maybe that will help!
I haven't made one with the Davincis syrups. I use all water and Lorann flavorings.
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Old 03-02-2013, 10:57 PM   #1550
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I haven't made one with the Davincis syrups. I use all water and Lorann flavorings.
How are you sweetening your mix? Are you using your sugar blend, if so how much are you adding?
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Old 03-03-2013, 02:30 AM   #1551
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Originally Posted by Corvettebuff View Post
This morning I tried the orginal recipe divided it in between three small ramkins baked each one seperate so a min a piece. One plain, one with cinnamon, and one with pumkin pie spice. Ate all three warm with butter on them they were awesome nice texture. I need to work on the cinnabon one now. I am anxious to be able to travel with this mix and sf syrup and I have breakfast. Most of the breakfast buffet bars won't work for a LC gal. Thanks so much for this mix. I can tell I will need to order more stuff.

Trying to figure out what containers to put them in so it is easier when I am cooking rather than to open and reshut each bag. Any ideas?

I use Lock & Lock containers. Love them.
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Old 03-03-2013, 06:54 AM   #1552
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I use Lock & Lock containers. Love them.
I also use lock and lock but can't find the size I think I need.I was on qvc yesterday trying to figure out their sizes. For my regular flour and sugar I have the big ones I think they are about 10 high and I lay them on their sides in the cabinets. I need an in between size for these. I'm new enough at this I can't get my head wrapped around all of this stuff I need. My netrition orders look like the national debt..lol but I need to do this lifestyle change not a fad for me. I have had lyme disease for years and this is what makes me feel so much better plus losing weight is a big plus also. Today I am going to make as big a batch as my supplies will let me then I will have more of an idea what size I need. I guess then just cut the info off the package and tape to the side of my containers and I'm good to go.

I made the muffin yesterday morning and it was wonderful came out perfect this morning I am going to do it but more like the cinnabon. I would like a crumbly texture on top but not sure how to make that happen. Thanks for your response. I love this mix it is my new best friend. Susan
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Old 03-03-2013, 07:28 AM   #1553
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How are you sweetening your mix? Are you using your sugar blend, if so how much are you adding?
1 Tablespoon per the recipe. I have used all Truvia or Nectresse but since I made my mix up, I use that.
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Old 03-03-2013, 08:47 AM   #1554
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Does anyone know anything about Swerve? I've been seeing it not sure how it would work and don't know if you can bake with it. Just wondering? I liked the fact that you use same measurement as you would sugar.
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Old 03-03-2013, 09:44 AM   #1555
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Ok so I have made the big batch and I have everything into containers. Those bags were driving me crazy. I probably wouldn't have to pack for the trip..lol I cleaned out my pantry so have had a busy morning. It feels good to get organized. I don't do good in an unorganized kitchen.

Does the basic mix = 1/2 cup? Thanks!
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Old 03-03-2013, 09:44 AM   #1556
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Does anyone know anything about Swerve? I've been seeing it not sure how it would work and don't know if you can bake with it. Just wondering? I liked the fact that you use same measurement as you would sugar.
I LOVE Swerve, it was the closest thing to actually having sugar in my coffee, BUT it is super expensive, and I noticed if I used too much, as I did with my sugar cookies, that the cool taste was still there. It also wanted to settle on me, I could never quite get it all mixed in, in my heated applications. I'm hoping tagatose is better.

Last edited by Divabunny; 03-03-2013 at 09:45 AM..
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Old 03-03-2013, 09:45 AM   #1557
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Frosting question

[QUOTE=Ginaaaaaa;16273505]I cheated and used carb counters buttercream frosting mix.


This cake looks wonderful. I'm getting ready to place an order for all the ingredients. I wondered if you have ever tried the SF frosting that comes in a can in the grocery stores? Do you think Carb Counter's frosting tastes better? Also, how did you make their buttercream frosting chocolate?

Thanks so much!

Georgene
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Old 03-03-2013, 09:45 AM   #1558
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Quote:
Originally Posted by Divabunny View Post
I LOVE Swerve, it was the closest thing to actually having sugar in my coffee, BUT it is super expensive, and I noticed if I used too much, as I did with my sugar cookies, that the cool taste was still there. It also wanted to settle on me, I could never quite get it all mixed in, in my heated applications.
Thank you I was curious about this product.
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Old 03-03-2013, 10:14 AM   #1559
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Quote:
Originally Posted by Corvettebuff View Post

I made the muffin yesterday morning and it was wonderful came out perfect this morning I am going to do it but more like the cinnabon. I would like a crumbly texture on top but not sure how to make that happen. Thanks for your response. I love this mix it is my new best friend. Susan
I made a crumb topping by cutting butter into the flour mix and mixing in some sweetener and cinnamon.

Quote:
Originally Posted by Corvettebuff View Post
Ok so I have made the big batch and I have everything into containers. Those bags were driving me crazy. I probably wouldn't have to pack for the trip..lol I cleaned out my pantry so have had a busy morning. It feels good to get organized. I don't do good in an unorganized kitchen.

Does the basic mix = 1/2 cup? Thanks!
I think it is about 1/2 cup.

Quote:
Originally Posted by Grammy G View Post

This cake looks wonderful. I'm getting ready to place an order for all the ingredients. I wondered if you have ever tried the SF frosting that comes in a can in the grocery stores? Do you think Carb Counter's frosting tastes better? Also, how did you make their buttercream frosting chocolate?

Thanks so much!

Georgene
I've never used the sf frosting from the grocery store. I really liked the carb counters frosting, my daughter says it tastes like ice cream. lol
Carb Counter's has vanilla and chocolate frosting.

Last edited by Ginaaaaaa; 03-03-2013 at 10:20 AM..
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Old 03-03-2013, 10:43 AM   #1560
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Georgene -I tried one (chocolate), I think it was Pillsbury or Betty Crocker, anyway I thought it was awful. You'll get a much better frosting making it yourself imo.

I just made a pumpkin muffin, to 1/4 of mix I added canned pure pumpkin, pp spice, 4 packets of truvia, more BP and all CC milk for liquid. MUCH better taste this time, all I was missing was cream cheese frosting. I don't seem to be getting the loft everyone is getting (my bp is good so I know its not that) but I am getting nice little dense muffin finally!!

Also, it always seems to be slick on the bottom not, super wet just slick is that how its suppose to be?

Here it is w/butter on top.

20130303_091545.jpg
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