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Old 09-24-2007, 06:02 PM   #391
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Originally Posted by PalmTreeGal View Post
Thanks for the bumps, I had been meaning to try these. I made them using the original recipe with 1/2 Splenda Quick Pack. Also put some Carb Counters choc chips on half of them. They were yummy out of the oven and FABULOUS this morning. Unfortunately they aroused the sleeping dragon though. I did something I haven't done since I started Atkins - I got up in the middle of the night to eat some! I used to do that when we had cookies or ice cream in the house. Then I polished off the full batch today. I feel physically lousy from working a 24-hour night shift Saturday/Sunday, and I think my resistance to bad habits is low.

So - I love 'em, DH likes them, but I won't be making them again until I figure out a system whereby I can avoid eating all of them!
I agree these are evil-they are the debil! I end up eating the whole batch over the course of a day! Don't make these too often as I can't control myself.
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Old 09-26-2007, 12:29 AM   #392
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What was the final verdict on whether these are freezable? It would help me with portion control.
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Old 09-26-2007, 07:28 PM   #393
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Originally Posted by PalmTreeGal View Post
What was the final verdict on whether these are freezable? It would help me with portion control.
i think if you double wrap them before you freeze, then thaw in fridge, they should be ok.
i made these sunday, and i only have 4 left... sunk a tiny square of dark chocolate in some of them- yum!
where do you live at in CA? i am in orange, ca... the weather is great, but i am missing the change of seasons i had in the midwest...
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Old 09-26-2007, 07:46 PM   #394
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I am in the Bay Area. We are from New England and came out here 2 years ago for me to go to school. I graduate this fall and we are looking to move somewhere less expensive! I don't miss the seasons much but DH does a lot.
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Old 10-04-2007, 11:24 AM   #395
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OK CAN I JUST SAY THANKYOU THANKYOU THANKYOU FOR WHO EVER POSTED THIS RECIEPE, I JUST MADE THEM ONLY 1/2 THE ORIGINAL ING.
CAUSE ONLY HAD 1 PACK OF CR. CHEESE, BUT BIY ARE THESE GOOD. SOME OF THE BROWN TOP ONES I PUT WITH THAT SUGAR FREE SYRUP CHOCLATE, BUT IT BURNED A BIT BUT DIDNT MATTER UNREAL!!


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Old 10-04-2007, 11:39 AM   #396
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I made a half-batch in mini muffin pans last weekend - got 12 little bite-sized muffins, they only took 10 minutes to bake at 325* (convection oven) and as soon as I pulled them out, I put about 1/2 teaspoon of SF strawberry jam on top of each one. Refrigerated and boy they were soooo gooood! DH loved them.
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Old 10-04-2007, 02:58 PM   #397
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Ayaush it looks like you didn't use liners in your muffin pan. Did the muffins release easily?
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Old 10-05-2007, 07:07 AM   #398
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Ayaush it looks like you didn't use liners in your muffin pan. Did the muffins release easily?
I made the muffins a couple of nights ago in a good quality, non-stick muffin pan, without the liners, thinking I didn't need them, and mine did stick. I had a difficult time getting them out of the pan. A couple of them crumbled right up. The others I had to scrape a knife around the edges to get them out of the pan with minimal crumbling. I would suggest using the liners. I know I'll definitely use them next time.

With that said, they were still VERY delicious. Like mini cheesecakes. I made them before with vanilla extract, this time I used lemon extract. I much prefer them with the lemon instead. They were awesome with my cup of morning coffee.
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Old 10-05-2007, 08:07 PM   #399
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hello , mine didnt stick i put that spary and let them cool of fand they just came out.
I just got lots more of the ingre. my familt loved them.
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Old 10-07-2007, 01:32 AM   #400
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Anyone tried the liquid stevia sweetners yet?
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Old 10-07-2007, 07:09 AM   #401
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these sound great going to make some today!!
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Old 10-07-2007, 12:11 PM   #402
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I made a double batch last night and used 3 eggs instead of the 4 eggs called for. I also used WheyLow as the sweetner. My calculations came out to 175 cals per cupcake and 4 carbs.

Hubby says he prefers the 4 eggs and the slightly crumbly texture to the creamier texture of the 3 eggs in the double batch.
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Old 10-08-2007, 10:29 PM   #403
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[COLOR="DarkOrchid"]Anyone know what to add to make chocolate ones? I have cocoa powder and chocolate Artisan syrup and think that would taste wonderful!!![/COLOR]
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Old 10-08-2007, 11:45 PM   #404
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[COLOR=Red]I love Chocolate!!!! But I made these into chocolate ones last week. I have to admit, I don't like them nearly as well.

I only made half a batch. I added (if I remember correctly) 1/4 cup cocoa to it. They still don't really taste chocolaty to me. And I know that adding more wouldn't really help. I had read on another site where they added half that amount of cocoa, and they were talking about how good & chocolaty they were. But I was very disappointed. You will probably need extra sweetener if you add the cocoa too. Sorry, I've forgotten now just what else I added (sweetener, DaVinci syrup, etc.).

Everyone has different tastes, so you might love them.

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[/COLOR] [COLOR=Red]For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16[/COLOR][COLOR=Red]
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[/COLOR] [COLOR=Red]My mind not only wanders, sometimes it leaves completely.[/COLOR]
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Old 10-09-2007, 09:18 AM   #405
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I made a mocha variety. Added a tsp of coffee extract, a tbsp of cocoa, and just a bit of espresso powder. They were really good. I do find that when I make them with the cocoa, they are better just a bit warmed up, so I take one out of the fridge about 15 minutes before I want to eat it. It softens up a bit and is less crumbly. The creaminess works better with the chocolate flavor, I think.
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Old 10-09-2007, 03:08 PM   #406
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Somebody posted that they pushed a square of dark or SF chocolate into each muffin before baking. That might be even BETTER than trying to make a chocolate batter!
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Old 10-09-2007, 03:57 PM   #407
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Somebody posted that they pushed a square of dark or SF chocolate into each muffin before baking. That might be even BETTER than trying to make a chocolate batter!
[COLOR=Red]I think I would probably like that better. [/COLOR]
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Old 10-09-2007, 04:47 PM   #408
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I know, I would too, Billie! Post what you think if you do it!
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Old 10-09-2007, 06:28 PM   #409
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Um, ok, I just realized that I don't have a muffin pan - AND I'M 36 YEARS OLD! Who knew? What else could I try cooking it in? Maybe an 8x8 pan and cutting it into squares? Other suggestions anyone?
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Old 10-09-2007, 06:30 PM   #410
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Do you have custard cups? I might make half a recipe and use those.

You COULD try it in the 8 x 8 but you'll have to let US know how it turns out! LOL!
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Old 10-09-2007, 06:44 PM   #411
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Ok, here's what I did, I put 9 cupcake liners inside of the 8X8 pan - I ate two heaping spoonfuls of the remaining batter and let my kid eat the rest. This means, I'll have to wait to try the cooked version in the morning - but just the batter was creamy smooth goodness - true comfort food - something I've been missing TERRIBLY since going low carb! I LOVE THIS SITE! And Charski, I'll let you know how my muffins turn out - I think they'll be fine, if a bit misshapen, LOL
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Old 10-09-2007, 08:59 PM   #412
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Quote:
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Um, ok, I just realized that I don't have a muffin pan - AND I'M 36 YEARS OLD! Who knew? What else could I try cooking it in? Maybe an 8x8 pan and cutting it into squares? Other suggestions anyone?
[COLOR="DarkOrchid"]LOL! I could send you one of ours!! We have (2)12 cup and (1)6 cup in metal, a 12 cup in silicone and 24 indiv. silicone cups! If you go buy a muffin pan i highly reccomend silicone!! Just spray very lightly and they are the easiest thing to clean!

I will be making chocolate muffins tomorrow. I had to wait for the heat wave to go away since I let mine cool in the oven with it open a few inches after they are done cooking and that tends to heat up the kitchen a little bit.[/COLOR]
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Old 10-09-2007, 10:09 PM   #413
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I know, I would too, Billie! Post what you think if you do it!
[COLOR=Red]That may be a while, as I just baked those chocolate ones a few days ago, and I'm still eating on them.
I really don't like to cook, so I sometimes keep wanting to try something for quite some time before I finally give in ad do it. LOL
And gotta figure out what chocolate I want to try puttin inside, if/when I decide to try it.

Maybe someone else will try them before I do, and report their thoughts about them.

Oh, by the way, I baked mine in individual silicone cupcake cups in the microwave.
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Old 10-10-2007, 11:00 AM   #414
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[COLOR="DarkOrchid"]Ok here's the chocolate version I made today. I still have them cooling. I leave them in the oven with the door open for an hour then countertop coo them for another hour before taking them out of the muffin cups. I will have one later after they go in the fridge and get cold.

Will be making Kevins Simple Coconut Cookies also today! I'm so glad the weather cooled off!! [/COLOR]
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File Type: jpg chocolate muffins2.jpg (89.5 KB, 48 views)
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Old 10-10-2007, 01:32 PM   #415
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How did you make the chocolate ones?? Recipe please!! I made a chocolate fluff yesterday. Used cream cheese and beat it until smooth. Then added whipping cream, 5 pkgs splenda, 3 tbs of cocoa powder. It was really good. Like Chocolate Mouse.
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Old 10-10-2007, 02:34 PM   #416
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[COLOR="DarkOrchid"](2) 8 oz pkgs cream cheese ( I put them in the s/s bowl from the mixer in the oven as it is heating up to make it really soft)
1/4 cup splenda
1/4 cup artisan chocolate SF syrup
2 eggs ( I think I could have used 3)
1/2 tsp vanilla extract
2 1/2 tbs cocoa powder

Mix well. Pour into muffin pan, or cups. Bake 18 minutes.Turn off oven and open door a few inches. Let cool that way for 1/2-1 hours. Take out of oven and cool on counter for 1/2-1 hour. Refrigerate.

They came out a tad bit dry thats why I prob could have used an extra egg. I will keep it in mind for the next time. [/COLOR]
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Old 10-10-2007, 02:46 PM   #417
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Thanks... I will be trying these!
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Old 10-11-2007, 07:48 AM   #418
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[COLOR="DarkOrchid"]oops, I forgot I put 2 scoops protein powder in there too! Thats another reason they are drier than usual.[/COLOR]
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Old 10-12-2007, 11:19 AM   #419
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I'm trying the originally posted recipe now. I don't have any muffin liners so I'm a bit nervous about them sticking. I am using a good quality non-stick muffin pan with no stick spray. So hopefully that will help. I'm too excited about trying this recipe to wait any longer. My batter is a little lumpy..I hope that's okay.

Last edited by Dianacan; 10-12-2007 at 11:29 AM..
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Old 10-12-2007, 11:39 AM   #420
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Diana, when they come out of the oven, let them sit on the counter for about 10 minutes, then run a knife around the edges - it loosens them from the tin and keeps them from cracking/shrinking in the middle so much, because they're not trying to pull free on their own! LOL!

Then I refrigerate them, and remove when thoroughly chilled.
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