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Old 05-29-2012, 03:35 PM   #1
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Bunny pudding recipe HELP

I made exactly though my EVCO was already liquid so i didnt have to put in micro.

It was just soup? If i would cook longer im sure the eggs would have scrambled.

Am i missing something?

J
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Old 05-29-2012, 06:59 PM   #2
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Where is the recipe and what is bunny pudding?
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Old 05-30-2012, 04:58 AM   #3
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THIS pudding

Warm Chocolate Pudding
Put 2 eggs in a blender, add 1 tsp. vanilla extract, 3 splenda, 1 tbsp. cocoa and blend. Meanwhile, put 2 tbsp. EVCO in bowl and nuke for 1 minute. Add to egg mixture and blend again for a minute. Transfer to mug/small bowl and nuke for abou 30 seconds, just enough to warm. It is incredible; thick, creamy, warm, just like homemade chocolate pudding right off the stove but better. It's the EVCO that does the trick.


****I use 3 packets of truvia and usually don't add vanilla

I think I need to do 30 seconds and then some intervals to get it think... but the egg already started scrambling and it was just liquid.. I dont know how this is suppose to become pudding unless Im really off

Which wouldnt be a surprise

jnet
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Old 05-30-2012, 10:01 AM   #4
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Jnet: Honestly, I had the same problem..Maybe the eggs need to be at room temp or maybe we should only use the yolks...I don't know..

It could be our microwaves, too or the dish/bowl we are using....
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Old 05-30-2012, 11:50 AM   #5
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Carolyn

IM VERY STUMPED!

It seemed a very popular recipe and one to easily incorporate the oil into the daily diet.. AND to be honest I stuck it in the fridge and ate it later that night... it was like a soupy mess of CHOCOLATE LOVE...

maybe it is the micro.. wonder if I heated up in a double boiler? or maybe less time in micro with shorter intervals

THIS WOULD definitely be a keeper if I could get it right.. im always looking for just that one staple, easy to make, to get my fix of sweets since I have spent tons of time and tons of money (ingredients) on failures

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Old 05-30-2012, 02:14 PM   #6
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You have to get it almost to the point of the eggs scrambling. It takes a few times to figure out time on your microwave. Mine is 30 seconds, stir, 8 seconds, stir, 6 seconds, stir. Usually done then.

When eating hot it is more like a thick hot chocolate. I have been refrigerating it lately and then it is like a cross between pudding/mousse.

hope this helps.....
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Old 05-30-2012, 02:17 PM   #7
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J: What size bowl/mug do you use, please???
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Old 05-30-2012, 02:27 PM   #8
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Would the addition of a teaspoon of glucomannan help?
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Old 05-30-2012, 03:39 PM   #9
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a teaspoon would be way too much. I sprinkled a little bit of gluc on and stirred it in before nuking it. I micro on high 20 sec, stir, 10 sec, stir, 10, stir til slightly thickened. Another flavor I tried was leave out the cocoa and use banana flavoring. Yum!
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Old 05-31-2012, 07:31 AM   #10
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I GOT IT :)

I use a small "cereal" bowl.. it must be like 4 inches across... like a mini bowl

I did it again but this time did about 10 - 10second intervals... so it was a bit more thick but then I put it in the fridge for couple hours and it WAS FABULOUS!!!

I MEAN... I can have this whenever I want a treat that is even induction friendly if need me... I dont know if I would want to eat/slurp it right from the microwave but fridging it for a bit THAT WORKS

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Old 05-31-2012, 07:32 AM   #11
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J is right you need to play with the time. It could go to scrambled very easy, if it does just put it back in food processor and it will be fine.

Debbie
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Old 05-31-2012, 09:21 AM   #12
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Quote:
Originally Posted by CarolynF View Post
J: What size bowl/mug do you use, please???
I use a pottery barn coffee mug that holds 12 oz.
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Old 05-31-2012, 04:33 PM   #13
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If the eggs cook too fast, do put it in the blender...worked for me. I'm still fiddling with the micro timing. I love the flavor.
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Old 06-02-2012, 06:42 PM   #14
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I agree. The taste is fabulous. I probably put it in the micro for too long too. But it didn't matter. I love chocolate and I love eggs!! Fabulous combo!!
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Old 06-02-2012, 07:02 PM   #15
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What does this taste like? What is the texture like?
Thx
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