Chocolate 'bark' with coconut oil - Page 6

Tweaker Geek · 04-16-2007, 03:26 PM

Yum Kevin, that peanut butter fudge looks oh soooooo good! My Lorann oils will be here tomorrow and this will definitely be one of the first things I make.

lcmiller461 · 04-16-2007, 03:54 PM

Okay, I have made this stuff so much that I've run out of erythritol.

Is there anything I can use to sub until my next order gets in?

Boudica · 04-16-2007, 03:58 PM

Just like Tweaker Geek I've got flavour oils coming.... a TON of them!!! I plan on doing a LOT of experimenting this coming weekend.

Kevin, do you have a website with all your recipes on it? If so, gimme a link... if not, you should have one!!! Or you should have a thread with all your recipes posted on it!

DUDE YOU ROCK!!!

~Deila

MichelleM · 04-16-2007, 04:24 PM

Hey do any of you know whether coconut oil is 'saturated' or 'non saturated' fat?

Kevinpa · 04-16-2007, 04:35 PM

Quote:

Originally Posted by MichelleM

Hey do any of you know whether coconut oil is 'saturated' or 'non saturated' fat?

The kind I use says 12 g of the total 14 g is saturated.

courtneyallison1 · 04-16-2007, 04:42 PM

Yeah its a sat fat. But a good one. Check out the Coconut Diet book. The wealth of info is amazing. It is a natural healer and my new BFF. :rolf:

tink81 · 04-16-2007, 09:11 PM

Here is what I tried tonight.

1/2 c coconut oil
4 oz cream cheese
1/2 tsp lemon juice
splash of davinci sf white chocolate
splash of sf raspberry syrup(sweeted with sacchrin)

Put all ingredients in a blender or magic bullet and blend til well mixed then put in mini muffins and put in freezer to set.

They taste great.....

D14965 · 04-16-2007, 11:55 PM

a quick question -- does any one have the carb count for this recipe???
thanks

Donna

Kevinpa · 04-17-2007, 12:28 AM

Quote:

Originally Posted by D14965

a quick question -- does any one have the carb count for this recipe???
thanks

Donna

It depends on which one you make and what you put in it Donna.

Lori42 · 04-17-2007, 06:34 AM

I've added toasted hazelnuts to the basic recipe. It's fabulous--thanks!

Lori

tink81 · 04-17-2007, 07:22 AM

Quote:

Originally Posted by tink81

Here is what I tried tonight.

1/2 c coconut oil
4 oz cream cheese
1/2 tsp lemon juice
splash of davinci sf white chocolate
splash of sf raspberry syrup(sweeted with sacchrin)

Put all ingredients in a blender or magic bullet and blend til well mixed then put in mini muffins and put in freezer to set.

They taste great.....

4 carbs total...i got 12 minis out so each one is .3

jlatislaw · 04-17-2007, 10:38 AM

Deila - Look at the bottom of any thread Kevin replies to. It says "Recipe Page". Not all of his recipes are there, but there's a treasure trove of them!

Boudica · 04-17-2007, 11:48 AM

Thanks. I can see it now, once I scroll it to be out of my blind spot!

crazywoman-n-wy · 04-17-2007, 06:37 PM

Quote:

Originally Posted by Kevinpa

Did I hear somebody say Coconut Oil Peanut Butter Fudge?

1 cup coconut oil
14 oz coconut milk
1/4 cup extra dark Hershey's cocoa powder
1/4 cup granular erythritol (ground into powder for a volume of almost 1/2 cup)
1 splenda quick pack
2 T. DiabetiSweet Brown
1/4 t. peanut butter loranns flavor oil

In an electric mixing bowl combine and whip all ingredients with wisk attachment on high until stiff.
Scrap into a foil lined 9 x 9 pan with a spatula and spread even then freeze to set.

Cut into 3 x 3 squares and enjoy!!

[COLOR=red]Anybody else try making this and having trouble getting it to whip?[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I tried making it last night. It never would whip. Nor would it blend together. I finally gave up & put it in the freezer. I froze more like a fudgecicle. Trying ot eat it was quite a task, cause it would melt so quickly, and seperate out. [/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I took it out, and let it thaw (was in too small a pan, and was too thick). I decided to try whipping again. Still no luck. I have chunks of CO in "chocolate milk" still.[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]Anybody got any idea how to salvage this. Thankfully I only made 1/2 a batch. Oh, I didn't have any pb so it is just chocolate. But I wouldn't think that little bit of oil flavoring would help bind it, or help it whip.[/COLOR]

Kevinpa · 04-17-2007, 07:04 PM

what was the fat content of your coconut milk Billie ? Like whipping cream the fat content has to be high to whip.

crazywoman-n-wy · 04-17-2007, 07:30 PM

[COLOR=red]Not high enough evidently Kevin. Your recipe called for Coconut milk, and I used what I had. Didn't really think about it's fat content. I don't have the can from the one I used anymore, but the one I opened today (same brand & info) says 2 oz serving has 4.5 g fat. [/COLOR]
[COLOR=red]It would probably work well with the Coconut cream that I have, instead of the milk. My coconut cream is not the concentrate type that most of you have. It comes in a can, not in a box, and is the consistancy of .... well soft butter maybe. [/COLOR]
[COLOR=#ff0000]This Coconut milk is very thick, but guess not enough fat.[/COLOR]

Kevinpa · 04-17-2007, 07:38 PM

I would guess that is the reason then. the brand I use has 10 g fat called Thai Kitchen and I get it at walmart. I thought I mentioned that but I see now I didn't. Then I saw it was in the Whipper thread that I said what the fat content was. Heavycream may work here...I just dont use it ifmy DW might be eating it.

crazywoman-n-wy · 04-17-2007, 07:46 PM

[COLOR=red]OK thanks Kevin. I have never found coconut milk at my Wal-mart. I've looked in lots of different areas. I find this at an International Food store. I guess I can't really salvage it, unless maybe I try adding cream. But I'm not sure the CO will blend in. Might try adding some of the Coconut cream I have. [/COLOR]
[COLOR=#ff0000]I just hate wasting anymore ingredients if I can't get it to blend together.[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I really prefer dark chocolate to milk chocolate anyway. But that looked so good.[/COLOR]

Kevinpa · 04-17-2007, 07:55 PM

I am sorry. I should have been more specific

One more added note. I store this in the freezer but I set it out on the counter for about 15 minutes before I eat it. It is slightly messy eating it that way but it simply melts in your mouth that way.

crazywoman-n-wy · 04-17-2007, 08:36 PM

[COLOR=red]I just had to come post how my experiment turned out.[/COLOR]
[COLOR=#ff0000]I decided to try adding some of my coconut cream (20g fat per 1/2 cup) & whip again. But since the coconut oil was in chunks in the mixture, I decided to melt it. I nuked it about 30 seconds. Then I added the coconut cream as I whipped (I had to use reg beater blades, as I don't have a whip - no kitchen aid). I added maybe 1/3 - 1/2 cup of the cream. Next thing I knew I had butter. [/COLOR]
[COLOR=#ff0000]Yep, butter & chocolate syrup.

It just seemed to go from the liquid to butter. Never did really look creamy.[/COLOR]

[COLOR=#ff0000]So in the morning I'm gonna fix LC pancakes & have chocolate/coconut butter, and chocolate syrup on em. All is not lost![/COLOR]

magnamater · 04-18-2007, 04:57 AM

Billie, did you "soften" the coconut cream before you added it?

I tried adding the coconut cream to a protein shake and it turned hard and waxy. . .not great!

I need a way to use that coconut cream! Kevinpa's fudge was good. I need to revisit it. . .and see about using coconut oil. . .

tink81 · 04-18-2007, 07:44 AM

the coconut milk is in the oriental section of walmart usually on the bottom self...check there...

crazywoman-n-wy · 04-18-2007, 08:37 AM

Quote:

Originally Posted by magnamater

Billie, did you "soften" the coconut cream before you added it?

I tried adding the coconut cream to a protein shake and it turned hard and waxy. . .not great!

I need a way to use that coconut cream! Kevinpa's fudge was good. I need to revisit it. . .and see about using coconut oil. . .

[COLOR=red]The coconut cream that I have is not the concentrated kind like most of you have. It is soft, kinda like softened butter. Hard to describe. It doesn't have coconut chunks in it. It's kinda like they skimmed the "cream" off of coconut milk. [/COLOR]
[COLOR=#ff0000]I've never found the cooconut cream concentrate like they talk about on here locally. And I haven't ordered any. Anyway, it is soft (even from the fridge), and didn't need to be softened. It was the coconut oil, which kept turning rock hard when I tried to mix it. (and I did finally put the mixture in the micro for a few seconds, before the last try - before adding the cream)[/COLOR]
[COLOR=#ff0000][/COLOR]

Quote:

the coconut milk is in the oriental section of walmart usually on the bottom self...check there...

[COLOR=#ff0000]I'm pretty sure I've looked in the oriental section of my Wal-Mart before. But I'll check again next time I go there. [/COLOR]
[COLOR=#ff0000]But overall I'm pretty happy with the coconut milk I get. And the price is the best I've found. (99cents) I've heard others say they have found it cheaper, but I haven't. [/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]The store where I buy mine, doesn't have the concentrated cream.[/COLOR]

soon · 04-21-2007, 07:20 PM

bump bump want to find it when I am ready to read it

Barbara690 · 04-22-2007, 06:36 PM

Quote:

Originally Posted by Kevinpa

I ran with this idea and this was the results:

1/2 cup coconut oil
4 oz cream cheese
1/4 cup granular erythritol (ground into powder for a volume of almost 1/2 cup)
1 splenda quick pack
1 teaspoon vanilla
1/4 teaspoon orange cream flavor oil

Put the coconut oil and cream cheese in a glass mixing bowl and microwave the two until the coconut oil is almost completely melted. (approx 30 to 40 sec.on high)
Removed the bowl and wisk the two together for about 1 min....noting that the oil and cream cheese are separated.
Return the bowl to the microwave and nuke for an additional 30 to 40 sec on high then remove it and wisk in the powdered erythritol until the mixture is smooth and creamy with no separation.
Then wisk in the splenda quick pack, vanilla, and flavor oil until well combined.

Spoon into mini muffin(tart) pan and put in freezer to set.

These are excellent!!

I made these today with a few changes.I didn't add the orange oil,just some extra vanilla,unsweetened coconut,slivered almonds and a few raisins chopped up into it.I can't stay out of them!!!They are too good!

tink81 · 04-22-2007, 09:38 PM

I tried another little tweak and they came out great yet again.

1/2 cup coconut oil
4 oz. cream cheese
splash of french vanilla syrup (sachrin)
splash of davinci sf white chocolate syrup
splash of walden farms strawberry syrup
1/2 packet of sweet
couple of drops of stevia
and 4 drops sweetzfree

put in a magic bullet or blender and blend together until incorporated. oneput into mini muffin tins and freeze.

msgirl · 04-23-2007, 04:30 PM

Quote:

Here is what I tried tonight.

1/2 c coconut oil
4 oz cream cheese
1/2 tsp lemon juice
splash of davinci sf white chocolate
splash of sf raspberry syrup(sweeted with sacchrin)

Put all ingredients in a blender or magic bullet and blend til well mixed then put in mini muffins and put in freezer to set.

They taste great.....

I just tried something similar to this but didn't use the lemon juice - I will try that tonight. Instead I used 4 tsps of sf vanilla by Davincis, 1tsp of vanilla flavoring and 4 packets of splenda. It tastes like fudge!

SHinOK · 04-24-2007, 10:39 AM

I tried subbing CO for butter in an old LC staple treat recipe, and it is wonderful. There may be lower-carb ways to make it (I was just playing around), but it was really good. It also reminds me that we don't see Dexmis here anymore...She was a regular when this site was established.

Anyhow, I made two tweaks: used crunchy almond butter (allergic to peanuts) and I added the splenda AFTER I melted the CO and chocolate together. Kept the splenda from turning bitter.

Dexmis' Peanut Butter Cups

1 stick butter (I used CO)
1 square unsweetened baking chocolate
1/3 cup splenda
1 T. cream or half & half
4 T. peanut (or other nut) butter
sliced almonds

Put 8 paper muffin cup liners in a muffin tin. Add a layer of almonds in the bottom of each. Melt butter, chocolate & splenda in microwave. Stir in cream and nut butter. Divide evenly among the muffin cups. Freeze until solid. Keep frozen or refrigerated, or they'll melt. Eat directly from freezer.

I generally don't keep sweeteners or specialty products around other than SF davinci and splenda, so this was really exciting! I do NOT like coconut, but these are really delicious!!

Kevin (or anybody), if you can suggest a way to lower the carb count while still using "regular" ingredients, I'd love to hear them...

smilingirisheyes · 04-24-2007, 12:00 PM

Thanks for all the great recipes everyone...bumparoo!

mommy97&00 · 04-24-2007, 05:59 PM

Gosh, these sound all so good. I can't wait to buy some CO tomorrow and try them. Thank you for the great ideas.

04-16-2007, 09:11 PM	#157
tink81 Senior LCF Member Join Date: Jan 2007 Location: washington Posts: 170 Gallery: tink81 WOE: atkins	Another twist Here is what I tried tonight. 1/2 c coconut oil 4 oz cream cheese 1/2 tsp lemon juice splash of davinci sf white chocolate splash of sf raspberry syrup(sweeted with sacchrin) Put all ingredients in a blender or magic bullet and blend til well mixed then put in mini muffins and put in freezer to set. They taste great.....

04-17-2007, 07:04 PM	#165
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	what was the fat content of your coconut milk Billie ? Like whipping cream the fat content has to be high to whip. Last edited by Kevinpa; 04-17-2007 at 07:06 PM..

04-17-2007, 07:38 PM	#167
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I would guess that is the reason then. the brand I use has 10 g fat called Thai Kitchen and I get it at walmart. I thought I mentioned that but I see now I didn't. Then I saw it was in the Whipper thread that I said what the fat content was. Heavycream may work here...I just dont use it ifmy DW might be eating it. Last edited by Kevinpa; 04-17-2007 at 07:39 PM..

04-22-2007, 09:38 PM	#176
tink81 Senior LCF Member Join Date: Jan 2007 Location: washington Posts: 170 Gallery: tink81 WOE: atkins	another tweak I tried another little tweak and they came out great yet again. 1/2 cup coconut oil 4 oz. cream cheese splash of french vanilla syrup (sachrin) splash of davinci sf white chocolate syrup splash of walden farms strawberry syrup 1/2 packet of sweet couple of drops of stevia and 4 drops sweetzfree put in a magic bullet or blender and blend together until incorporated. oneput into mini muffin tins and freeze.

04-24-2007, 10:39 AM	#178
SHinOK Major LCF Poster! Join Date: Sep 2000 Location: Oklahoma City, OK Posts: 2,515 Gallery: SHinOK Start Date: April 2000	I tried subbing CO for butter in an old LC staple treat recipe, and it is wonderful. There may be lower-carb ways to make it (I was just playing around), but it was really good. It also reminds me that we don't see Dexmis here anymore...She was a regular when this site was established. Anyhow, I made two tweaks: used crunchy almond butter (allergic to peanuts) and I added the splenda AFTER I melted the CO and chocolate together. Kept the splenda from turning bitter. Dexmis' Peanut Butter Cups 1 stick butter (I used CO) 1 square unsweetened baking chocolate 1/3 cup splenda 1 T. cream or half & half 4 T. peanut (or other nut) butter sliced almonds Put 8 paper muffin cup liners in a muffin tin. Add a layer of almonds in the bottom of each. Melt butter, chocolate & splenda in microwave. Stir in cream and nut butter. Divide evenly among the muffin cups. Freeze until solid. Keep frozen or refrigerated, or they'll melt. Eat directly from freezer. I generally don't keep sweeteners or specialty products around other than SF davinci and splenda, so this was really exciting! I do NOT like coconut, but these are really delicious!! Kevin (or anybody), if you can suggest a way to lower the carb count while still using "regular" ingredients, I'd love to hear them... __________________ Shari (SH) in Oklahoma (OK) Tired of looking like the "before" picture. I'm ready to be an AFTER!! "No creature ever died for lack of STARCH." -- Dr. Rob Thompson

04-16-2007, 03:26 PM	#151
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Yum Kevin, that peanut butter fudge looks oh soooooo good! My Lorann oils will be here tomorrow and this will definitely be one of the first things I make.

04-16-2007, 03:54 PM	#152
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 541 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	Okay, I have made this stuff so much that I've run out of erythritol. Is there anything I can use to sub until my next order gets in?

04-16-2007, 03:58 PM	#153
Boudica Major LCF Poster! Join Date: Mar 2007 Location: Embracing mackereality! Posts: 2,697 Gallery: Boudica Stats: New Mommy WOE: Low G.I. WOE Start Date: Every Day	Just like Tweaker Geek I've got flavour oils coming.... a TON of them!!! I plan on doing a LOT of experimenting this coming weekend. Kevin, do you have a website with all your recipes on it? If so, gimme a link... if not, you should have one!!! Or you should have a thread with all your recipes posted on it! DUDE YOU ROCK!!! ~Deila

04-16-2007, 04:24 PM	#154
MichelleM Major LCF Poster! Join Date: Dec 2003 Location: Gatlinburg Posts: 2,743 Gallery: MichelleM Stats: 167/148.5/140(138?) WOE: atkins Start Date: July 13, 2003(first time). Jan 8, 2010 (this time)	Hey do any of you know whether coconut oil is 'saturated' or 'non saturated' fat?

04-16-2007, 04:42 PM	#156
courtneyallison1 Senior LCF Member Join Date: Jan 2007 Location: Somwhere Sunny ~ SoCal Posts: 446 Gallery: courtneyallison1 Stats: 200/187/130 - 5'9", 30 yr. old WOE: PSMF, K/E with alternating Free Meals Start Date: Restart Date 7/23/07	Yeah its a sat fat. But a good one. Check out the Coconut Diet book. The wealth of info is amazing. It is a natural healer and my new BFF. :rolf:

04-16-2007, 11:55 PM	#158
D14965 Junior LCF Member Join Date: Mar 2007 Posts: 28 Gallery: D14965	a quick question -- does any one have the carb count for this recipe??? thanks Donna

04-17-2007, 06:34 AM	#160
Lori42 Major LCF Poster! Join Date: Jun 2003 Location: NJ Posts: 1,570 Gallery: Lori42 Stats: 144/128/125 WOE: Moderate carb, whole foods Start Date: May 2003	I've added toasted hazelnuts to the basic recipe. It's fabulous--thanks! Lori

04-17-2007, 10:38 AM	#162
jlatislaw Major LCF Poster! Join Date: Jul 2002 Location: SW Mich Posts: 1,497 Gallery: jlatislaw WOE: JUDDD Start Date: June 18, 2012	Deila - Look at the bottom of any thread Kevin replies to. It says "Recipe Page". Not all of his recipes are there, but there's a treasure trove of them!

04-17-2007, 11:48 AM	#163
Boudica Major LCF Poster! Join Date: Mar 2007 Location: Embracing mackereality! Posts: 2,697 Gallery: Boudica Stats: New Mommy WOE: Low G.I. WOE Start Date: Every Day	Thanks. I can see it now, once I scroll it to be out of my blind spot!

04-17-2007, 07:30 PM	#166
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,452 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	[COLOR=red]Not high enough evidently Kevin. Your recipe called for Coconut milk, and I used what I had. Didn't really think about it's fat content. I don't have the can from the one I used anymore, but the one I opened today (same brand & info) says 2 oz serving has 4.5 g fat. [/COLOR] [COLOR=red]It would probably work well with the Coconut cream that I have, instead of the milk. My coconut cream is not the concentrate type that most of you have. It comes in a can, not in a box, and is the consistancy of .... well soft butter maybe. [/COLOR] [COLOR=#ff0000]This Coconut milk is very thick, but guess not enough fat.[/COLOR]

04-17-2007, 07:46 PM	#168
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,452 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	[COLOR=red]OK thanks Kevin. I have never found coconut milk at my Wal-mart. I've looked in lots of different areas. I find this at an International Food store. I guess I can't really salvage it, unless maybe I try adding cream. But I'm not sure the CO will blend in. Might try adding some of the Coconut cream I have. [/COLOR] [COLOR=#ff0000]I just hate wasting anymore ingredients if I can't get it to blend together.[/COLOR] [COLOR=#ff0000][/COLOR] [COLOR=#ff0000]I really prefer dark chocolate to milk chocolate anyway. But that looked so good.[/COLOR]

04-17-2007, 07:55 PM	#169
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I am sorry. I should have been more specific One more added note. I store this in the freezer but I set it out on the counter for about 15 minutes before I eat it. It is slightly messy eating it that way but it simply melts in your mouth that way.

04-17-2007, 08:36 PM	#170
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,452 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	[COLOR=red]I just had to come post how my experiment turned out.[/COLOR] [COLOR=#ff0000]I decided to try adding some of my coconut cream (20g fat per 1/2 cup) & whip again. But since the coconut oil was in chunks in the mixture, I decided to melt it. I nuked it about 30 seconds. Then I added the coconut cream as I whipped (I had to use reg beater blades, as I don't have a whip - no kitchen aid). I added maybe 1/3 - 1/2 cup of the cream. Next thing I knew I had butter. [/COLOR] [COLOR=#ff0000]Yep, butter & chocolate syrup. It just seemed to go from the liquid to butter. Never did really look creamy.[/COLOR] [COLOR=#ff0000]So in the morning I'm gonna fix LC pancakes & have chocolate/coconut butter, and chocolate syrup on em. All is not lost![/COLOR]

04-18-2007, 04:57 AM	#171
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	Billie, did you "soften" the coconut cream before you added it? I tried adding the coconut cream to a protein shake and it turned hard and waxy. . .not great! I need a way to use that coconut cream! Kevinpa's fudge was good. I need to revisit it. . .and see about using coconut oil. . .

04-18-2007, 07:44 AM	#172
tink81 Senior LCF Member Join Date: Jan 2007 Location: washington Posts: 170 Gallery: tink81 WOE: atkins	the coconut milk is in the oriental section of walmart usually on the bottom self...check there...

04-21-2007, 07:20 PM	#174
soon Major LCF Poster! Join Date: May 2002 Location: Texas Posts: 2,251 Gallery: soon Stats: restart 07 WOE: whatever works	bump bump want to find it when I am ready to read it

04-24-2007, 12:00 PM	#179
smilingirisheyes Senior LCF Member Join Date: Dec 2003 Posts: 688 Gallery: smilingirisheyes WOE: Plant Strong Start Date: Autumn 2009	Thanks for all the great recipes everyone...bumparoo!

04-24-2007, 05:59 PM	#180
mommy97&00 Junior LCF Member Join Date: Aug 2003 Location: Kentucky Posts: 9 Gallery: mommy97&00 Stats: 162/158/135/ 5'8" WOE: Low Carb Start Date: 04/11/08	Gosh, these sound all so good. I can't wait to buy some CO tomorrow and try them. Thank you for the great ideas.

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