Low Carbing Among Friends Vol 2 What recipes have you tried?

[Tilly]

Originally Posted by Jennifer Eloff

Not in the case of Lindt chocolate - the squares are skinny. Unsweetened baking chocolate comes in squares that are 1 oz (30 g). Set me straight here if I am wrong.

That is how the unsweetened I purchase comes, in 1 oz. squares each one in a paper wrapper.

Hi Jennifer, hope all is well with you!!!!!

[Jennifer Eloff]

Yeppers, Tilly. Hope you're doing well too. Wait until tyour daughters have boyfriends (serious ones) - things get interesting!

[Chocolate Rose]

Originally Posted by Jennifer Eloff

Not in the case of Lindt chocolate - the squares are skinny. Unsweetened baking chocolate comes in squares that are 1 oz (30 g). Set me straight here if I am wrong.

Sorry. I thought the question was about unsweetened chocolate.

[Tofulover]

Sorry. I thought the question was about unsweetened chocolate.

I'm sorry, I didn't clarify. The recipe says: "5 squares Lindt 85% cocoa bar", and since Lindt comes in different sized bars over here, I wanted to know how much is in an American one. Your discussion was interesting anyway, the info about unsweetened chocolate is helpful for me as well!

[crazywoman-n-wy]

Originally Posted by Chocolate Rose

I square equals 1 ounce.
You should also be able to substitute 1 tablespoon fat (butter, coconut oil, etc) + 3 tablespoons baking cocoa for each square of chocolate.

Originally Posted by Jennifer Eloff

Not in the case of Lindt chocolate - the squares are skinny. Unsweetened baking chocolate comes in squares that are 1 oz (30 g). Set me straight here if I am wrong.

You are both right,,,, well sort of..... Normally unsweetened baking chocolate 1 square = 1 oz, but.... Ghirardelli (unsweetened baking chocolate) 1 square is 1/2 oz (maybe other brands as well.
And yes the Lint bars are different. They were not necessarily made for cooking, so they didn't "square them out" that way. Not sure why the Ghirardelli did theirs in 1/2 oz squares.

Just went down & looked at the thread. More has been added while I was typing, and this really doesn't answer the original question (and sorry I don't know the answer, but it also comes in different size bars over here too!), but it will still help clarify the other answers (Maybe!).

[Jennifer Eloff]

I'll ask Ginny to come in here. She uses Lindt chocolate a lot. She may know.

[Tilly]

Originally Posted by Jennifer Eloff

Yeppers, Tilly. Hope you're doing well too. Wait until tyour daughters have boyfriends (serious ones) - things get interesting!

Sigh, my older one just started up with a boy. I told her to focus on her studies, that is why she is in college, right??????? My younger one is such a social butterfly that it is only a matter of time.

But to bring this back to the question on Lindt 85% bars, the one I have found here in the U.S. 4 squares = 1.4 ounces. So that is .35 oz. per square to equal 1.75 oz. of a Lindt 85% bar. Does that help? If overseas it is packaged differently, then perhaps just measure out on a scale 1.75 oz. of chocolate of that particular brand. Other brands, different weights and packaging. Perhaps metric conversions in other countries?

[coffeegirl]

Hello! Just recommitted to the LC WOE after a 2yr absence....ordered both of these cookbooks yesterday! Just read thru the comments here and let me just say....I cannot wait until they arrive!

[Jennifer Eloff]

Coffeegirl - you are going to have lots of treats to have with your beloved coffee.

Tilly, thanks - that is very helpful. Indeed - it easy just to measure out the amount by weight using a scale or as I said - can't go wrong with a cupful of chocolate pieces for that particular recipe. Re the girls and their boyfriends - interesting times - gets more so and eventually you will have a bigger family.

[Tilly]

Originally Posted by Jennifer Eloff

Coffeegirl - you are going to have lots of treats to have with your beloved coffee.

Tilly, thanks - that is very helpful. Indeed - it easy just to measure out the amount by weight using a scale or as I said - can't go wrong with a cupful of chocolate pieces for that particular recipe. Re the girls and their boyfriends - interesting times - gets more so and eventually you will have a bigger family.

(and that is what I AM looking forward to!!!!!! )

I agree with the chocolate measuring. Can you ever have too much chocolate? Just made your ice cream custard into chocolate toasted almond, Jennifer.

[Jennifer Eloff]

I'm with you on that, Tilly.

Wow, that ice cream variation sounds incredible! I thought it is getting cold now in your neck of the woods? LOL

[Tilly]

Originally Posted by Jennifer Eloff

I'm with you on that, Tilly.

Wow, that ice cream variation sounds incredible! I thought it is getting cold now in your neck of the woods? LOL

Had a few hot days and it was perfect!

[SCOTTSDALEJULIE]

I made the cinnamon crumb coffee cake, but I must have done something wrong because it was really dry. When you make this is your batter very very thick? Mine was.

[Jennifer Eloff]

Originally Posted by Louloo

Just made the Cinnamon Crumb Top Coffee Cake (Ginny Larsen) page 214. Very very very good. It's a keeper.

Julie, I'm not sure what went wrong with your cake. I'm thinking it could be differences in coconut flour perhaps - some produce really thick results. What brand did you use? I'll check up with Ginny as to what she used as well. Ginny said it is a moist coffee cake in her comment below the title. That's too bad, Julie.

[Tofulover]

Thanks for all the chocolate help. Your conversion sounds good, Tilly! And Jennifer, you are right: I wanted to be accurate because that can be crucial in baking, but of course, the amount of chocolate chips in a chocolate chip cookie is a matter of taste, not science :-)

[LindaSue]

Each square of Lindt chocolate weighs 10 grams.

[Jennifer Eloff]

Awesome! Thanks, Linda Sue.

[JenniferO]

I'm driving myself a little nuts here -- trying to find a recipe, that I was sure I saw before but didn't mark, for pie crust that is baked along with the filling. My family is wanting pumpkin pie and I need a low carb gluten free crust. I've made crustless pies (baked pumpkin pudding, basically) but they want crust.

Did I see a recipe in one of these books for pie crust or did I dream it? Can someone help me out? My other LC cookbooks all use wheat, so I doubt that's where I saw it.

[Jennifer Eloff]

Maybe the Single Piecrust on page 55 of Low-Carbing Among Friends, volume-1. Gina has used it a lot.

[Tofulover]

Each square of Lindt chocolate weighs 10 grams.

Perfect! And metric, too, so I don't even have to think :-) Thank you!

[LindaSue]

Originally Posted by JenniferO

I'm driving myself a little nuts here -- trying to find a recipe, that I was sure I saw before but didn't mark, for pie crust that is baked along with the filling. My family is wanting pumpkin pie and I need a low carb gluten free crust. I've made crustless pies (baked pumpkin pudding, basically) but they want crust.

Did I see a recipe in one of these books for pie crust or did I dream it? Can someone help me out? My other LC cookbooks all use wheat, so I doubt that's where I saw it.

This is not in the book but it's baked along with the filling and very good. I suggest adding a pinch of salt to Bluebirder's recipe:

Favorite pie/cheesecake crust

I posted a photo of my pumpkin pie baked in the crust in that thread.

[Jennifer Eloff]

Sounds nice, Linda Sue.

[Ginaaaaaa]

Originally Posted by Jennifer Eloff

Maybe the Single Piecrust on page 55 of Low-Carbing Among Friends, volume-1. Gina has used it a lot.

I love your pie crust Jennifer, it's the only one I use. My family and friends can't tell the difference between yours and regular pie crusts.

[Jennifer Eloff]

Wow, thanks, Gina. You are an expert with it. I confess I have not done much with it.

[JenniferO]

Thank you, Jennifer! -- Yes, that recipe is in Vol 1 but I just couldn't find it.
Thanks to you, too, Linda Sue. I now have a couple different ones to try. I think if I put a little foil over the edge at the end of baking time, I can make a pumpkin pie like yours without the browned edges. My family should be thrilled.

I'll try both recipes and see which one the family likes best.

[Jennifer Eloff]

Jennifer you are so sweet and so diplomatic in your approach.

[lene]

Jennifer, tonight I made your crispy pizza crust "Peggy style" from page 92 of the cookbook, and it has been a hit with the guys. I ended up using shredded cheddar in the crust as I didn't have as much mozzarella on hand as I' d thought, and I also added some Italian seasonings to the crust because I always do. I also sprinkled the edges with a little garlic salt after brushing them with olive oil. The crust had a very good texture and flavour, and a single recipe made a bigger pizza than I'd thought it would. Which is good, because I was feeling guilty that I wasn't baking two pizzas the way I normally do -- these guys love their pizza! LOL

Anyway, your recipe worked out great, and it was my first time getting to dip into the big canister of the GF Bake Mix I made up the other day. <g> Thanks for the recipe!

[Jennifer Eloff]

Lene, so glad you and family liked that recipe. I have Peggy to thank for it - I just adapted her lovely recipe to make it gluten-free. I love it too!

LOL I can relate. I am so happy-happy when I have a big batch of gluten-free bake mix sitting there waiting to be used on something yummy.

[lene]

Gonna try doing some snickerdoodles with it tomorrow, as another test run of cookies for the holidays. Oh, how the males of the house lament their lot in life as my kitchen guinea pigs -- woe! Pity them their fate... LOL (They actually tell me how lucky they feel that they get homemade food all the time. But they do end up eating a lot of "field tests" when I get on a cooking/baking jag.)

[Jennifer Eloff]

Lucky for them! LOL