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Old 08-26-2006, 08:09 AM   #31
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Originally Posted by Susan
SugarBabi, just as an fyi, I use Sweetzfree drops in any recipe calling for Splenda (liquid or otherwise). It is highly concentrated and a small bottle has lasted me over a year (and I bake a LOT). I highly recommend it -- granular Splenda doesn't add any bulk really so I've never had a problem swapping it out. And liquid has zero carbs but granular has 24 carbs per cup... hope this helps.
I agree with Susan I ordered a small bottle of the Sweetzfree also. I use it in everything...baking, as well as sweetening tea etc and you use so little that a small bottle will last a long time. Plus I love cutting out the carbs in the granular splenda.
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Old 06-28-2007, 09:19 AM   #32
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I was looking over all your posted recipes and saw the one on German Chocolate cake icing. I was wondering if you ever perfected it or came up with a cake to go with it. Do you think these cake brownies would work?
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Old 06-28-2007, 09:46 AM   #33
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I was looking over all your posted recipes and saw the one on German Chocolate cake icing. I was wondering if you ever perfected it or came up with a cake to go with it.
No, that is still on the to do list. Too many recipes too little time!

Charki had a good looking German Chocolate cake icing she posted.

Last edited by Kevinpa; 06-28-2007 at 09:47 AM..
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Old 06-28-2007, 01:13 PM   #34
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You have done so much! I know what you mean though, I want to make all these things but have a hard time fitting them into the schedule.

I saw after I made my post that you had a chocolate cake with whipped cream frosting. I was thinking of using Char's German Chocolate icing recipe with that cake recipe. What do you think?
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Old 06-28-2007, 01:17 PM   #35
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I saw after I made my post that you had a chocolate cake with whipped cream frosting. I was thinking of using Char's German Chocolate icing recipe with that cake recipe. What do you think?
That is my cake of choice and most likely the one I will use when getting back to the German Chocolate icing. Its also the cake I use for the whoopie pies.
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Old 07-03-2007, 08:21 AM   #36
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Cocoa Brownies
Yield: 9 Servings

Most of the LC brownies I have made had the chocolate base of unsweetened baking chocolate, which is what I used to make HC brownies with. When I got good reviews for my zucchini brownies, which were cocoa based, I decided to try a straight cocoa brownie.
That was about 4 weeks ago. It took me about a week to come up with a recipe that I liked and the day I made them my DD stopped by and after trying 1 asked if she could take a few home with her. I told her ok as I always do and ask her to drop the rest off at my FIL's and a friend who test taste things for me. A week later, having not heard from anybody I called to ask how they liked them. I had to laugh when I found out nobody got any. I told them I would make more and I made the delivery myself. I heard back from both telling me how much they enjoyed them so I gave them 1 more test run and the opinions were the same.
This morning I got up and made a batch to photograph and post the recipe and my DD stopped by again. She asked if those were the same brownies and I said: "yes you crumb snatcher and keep your mitts off of them" and laughed.
Well, after she distracted me with several wedding questions she was off and I went to get my camera to take pictures, only to find when I returned that the entire batch had disappeared with her.

Anyway now that I have bored you with this long story, here is the recipe and an OLD picture from 3 weeks ago when I made the 1st batch.

Cocoa Brownies
Yield: 9 Servings

10 T. (1 1/4 sticks) unsalted butter
1 splenda quick pack
1/4 cup powdered erythritol
7/8 cup unsweetened cocoa powder
1/4 t. salt
1 t. vanilla extract
2 large eggs
1/2 cup carbquik
1/2 cup pecan pieces

Preheat oven to 325 with rack on lower half of oven and line a 8 x 8 pan with non stick foil or parchment paper.

In a double boiler or in a mixing bowl over a pan of simmering water, mix and melt butter, cocoa powder, and sweeteners until mixture is smooth and hot to the touch.

Remove from heat and let cool to luke warm.

Add vanilla and mix to combine.

Add eggs one at a time and stir vigarously after each until chocolate mixture is smooth and shiney.

Stir in carbquik and pecans until they can no longer be seen.

Bake until a toothpick comes out slightly moist with batter from center of brownies. approx. 20 to 25 minutes.

Let cool completely on rack then tranfer to cut.

Nutrition
-------------------------------------
Calories: 212.36
Calories From Fat: 166.36
Total Fat: 20.93g
Saturated Fat: 10.00g
Cholesterol: 80.92mg
Sodium: 110.33mg
Potassium: 171.79mg
Total Carbohydrates: 7.95mg
Fiber: 5.04g
Net Carbohydrates 2.91g
Protein: 5.07g

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Old 07-03-2007, 04:30 PM   #37
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Beautiful, and love the recipe.

LOLOL! on your DD story.

And we used to call our DS's crumbsnatchers. . .back awhile, since they have crumbsnatchers of their own. . .all male! 2 DS and 6 DGS's!!! I think DH throws males!

When's the wedding. . .I've forgotten. . .

I've given up cooking. . . anything but plain until I can REALLY do maintenence. . .maybe Sept.

Happy 4th!!! We're having 30+ family!

Janie
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Old 07-03-2007, 04:34 PM   #38
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Darn crumb snatchers! These look great! Just what I've been wanting! Can't wait to try them!
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Old 07-03-2007, 06:31 PM   #39
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When's the wedding. . .I've forgotten. . .
It is the 27th of July Janie.
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Old 07-03-2007, 06:39 PM   #40
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What a funny story Kevin. I guess you know that's a testament to how good those brownies are! Have a Happy 4th!
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Old 07-03-2007, 07:21 PM   #41
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Help !!! quick question

I am in the middle of making the recipe at the top of the page (1), and just come to find I don't have the diabetic brown sugar.

Can I sub Sugar twin for it?

Help !!! I don't want to have to run out right now.
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Old 07-03-2007, 07:38 PM   #42
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I am in the middle of making the recipe at the top of the page (1), and just come to find I don't have the diabetic brown sugar.

Can I sub Sugar twin for it?

Help !!! I don't want to have to run out right now.
I have never used it but since it is only 2 T. I would think it would work out ok.
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Old 07-03-2007, 07:40 PM   #43
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I have never used it but since it is only 2 T. I would think it would work out ok.
Ok, thanks, I will give it a try. Ignore my other post.
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Old 07-03-2007, 08:08 PM   #44
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I replied to your other post before I saw this one! How did they turn out?
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Old 07-03-2007, 08:18 PM   #45
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I replied to your other post before I saw this one! How did they turn out?
I saw that and I replied also. They are cooking right now as I type.

Will post results in the main thred. Thanks again, you and Kevin.
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Old 07-04-2007, 12:24 PM   #46
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The brownies using the sugar twin came out ok. Almost just the right sweetness. I would have liked them a little sweeter.

They passed the picky DH taste. He liked them. Only comment was they were a little "gritty". My take on this was not gritty but dry. I need to update my baking skills, I think I used to much of the dry goods.

I can see a problem coming up with portion control.
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Old 07-11-2007, 10:30 PM   #47
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bump
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Old 12-28-2007, 11:54 AM   #48
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Bump to remember!

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Old 12-28-2007, 12:02 PM   #49
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FYI, any of these can be made using either of my flour mixes for the flours in the original recipes.
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Old 12-28-2007, 12:07 PM   #50
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Thanks Kevin!!
Happy New Year!
HUGS
Christina
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Old 03-14-2008, 06:21 AM   #51
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I wanted to try another recipe using the new chocolate chunkies.
They turned out very nice.

Chocolate Pecan Brownies (9 servings @ 4 carbs each)

3/4 cup cake and cookie flour mix(carbalose)
1/4 tsp baking soda
1/8 cup granular erythritol
1/8 cup diabetiSweet brown
1/2 tsp splenda quick pack
1/3 cup butter
2 T. water
1 1/4 cup chocolate chunkies
1 tsp vanilla
2 large eggs
1/4 cup chopped pecans

Preheat oven to 325 degrees and line 9 x 9 baking dish with non-stick foil.
In small bowl mix flour and soda.
In a smal saucepan, combine sweeteners, butter, and water.
Bring to a boil over medium heat; remove immediately from heat.
Stir in 1 cup chocolate chunkies and vanilla until chocolate is melted and mixture is smooth.
Tranfer to mixing bowl and cool completely.
When cooled stir in eggs, 1 at a time, beating well after each addition.
Gradually stir in flour mixture until smooth.
Stir remaining chocolate chunkies and nuts into batter.
Pour batter into prepared baking dish.
Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes.
Tranfer to cooling rack to cool completely.
Attached Images
File Type: jpg DSC00023a.jpg (72.1 KB, 19 views)
File Type: jpg DSC00028a.jpg (48.6 KB, 53 views)
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Old 03-14-2008, 06:42 AM   #52
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Lookin' good, Kevin!

-Retro
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Old 03-14-2008, 06:48 AM   #53
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Nice Kevin. Can I sub and use your recipe for Chocolate Chips for these. I have some I made up in the freezer and looks like a good sub for the chunkies.

HUGS
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Old 03-14-2008, 06:53 AM   #54
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Nice Kevin. Can I sub and use your recipe for Chocolate Chips for these. I have some I made up in the freezer and looks like a good sub for the chunkies.

HUGS
Christina
I don't see why not.
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Old 03-15-2008, 03:43 PM   #55
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Thank you very much Kevin. Do you have any idea how much I should use if I am trying to sub in liquid stevia?
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Old 03-15-2008, 03:51 PM   #56
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Thank you very much Kevin. Do you have any idea how much I should use if I am trying to sub in liquid stevia?
Sorry I don't like or use stevia so I know very little about it.
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Old 03-15-2008, 04:01 PM   #57
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Thanks, I would like to use the liquid stevia in place of just the liquid splenda. I need to get my netrition order together.
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Old 04-09-2008, 10:33 AM   #58
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Cranberry/Raspberry Cream Cheese Brownies 18 servings @ 3 carbs each

1 stick butter
4 squares(1 oz each) unsweetened chocolate
2 cups sweetener ( I used 1/8 cup diabettisweet, 1/8 cup granular erythritol, 1 1/2 tsp splenda quick pack)
2 tablespoon sf monin raspberry syrup
4 large eggs
1 cup lc cake and cookie flour mix(carbalose version)
1/2 tsp baking powder
1/2 tsp salt

filling
8 oz cream cheese, softened
1/2 cup sweetener(I used 1/2 tsp splenda quick pack)
1 large egg
1 tsp vanilla

1/2 cup whole cranberry/raspberry sauce


I made some cranberry/raspberry sauce the other day by cooking down 1 1/2 cup sf monin raspberry syrup and a bag of frozen cranberries to make 2 cups and used 1/2 cup of it instead of sf preserves in this recipe.


Preheat oven to 350 degrees.
lightly grease a 9 X 13 baking dish.
In a nonstick saucepan over low heat, melt butter and chocolate until smooth.
Cool slightly and stir in sweetener and raspberry syrup.
Add eggs, one at a time beating after each addition.
Add flour, baking powder, and salt.
Stir until well blended.
Spread batter evenly in prepared baking dish and set aside.

In mixing bowl combine filling ingredients and beat at medium speed with electric mixer until smooth.
Pour filling evenly over batter.
Drop cranberry/raspberry sauce onto filling to form 10 dollaps.
Swirl sauce through filling with knife blade to marble.
Bake 30 to 40 minutes or until tooth pick in center comes out clean.
Cool completely before cutting.

These are a very moist chocolate fruity brownie and quite tasty.
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File Type: jpg DSC00039a.jpg (74.8 KB, 33 views)
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Old 04-09-2008, 04:03 PM   #59
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Dear KevinPa,



Sincerely,
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Old 04-09-2008, 05:44 PM   #60
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Yum, yum! Glad to see you're cooking again Kevin. I take it you have all back in order from your computer crash - that's great!
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