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Old 11-28-2006, 04:10 PM   #31
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Quote:
Originally Posted by Kevinpa View Post
I am sorry Isabela, I never saw this question of yours.

When you make the muffins, you fill the muffin tin up half way and then put a spoon full of jam in the center. Then fill it the rest of the way up and then bake.

With the chocolate I rolled it up in a ball and place the choolate ball in once it was filled halfway.
That's funny Kevin, I just made them last night and while filling the muffin cups I realized how you got the jam inside, it's because the consistency of the dough allows it! I used strawberry jam for this. No matter how much I tried, I couldn't get the dough to fill less than 15 muffin cups, maybe mine were a little bit smaller.

Anyway, these were so good no matter what I compare them with, low carb or not. I'll have to bake them often.
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Old 11-28-2006, 09:44 PM   #32
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Ok.. just made these tonight. OMG!! Kevin .. they are awesome, you are a genius

I didn't know what I was going to do with all the leftover eggs yolks, so I went to the store and got the Egg Beaters Egg Whites. It worked perfectly. I had recently ordered a bunch of the Jok n Al Fruit Spreads from Netrition, so I made a batch with all different fillings.

This recipe is a keeper for sure. Nice and light, yet filling and not overly sweet.

Thank you
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Old 06-24-2007, 03:08 AM   #33
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These are on my list to try!
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Old 02-28-2008, 08:44 PM   #34
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Kevin, Can we use the pwd egg whites for this (hydrating with the amount of liquid specified for hydration)? I've never tried beating them, and don't know how they "fluff" up.
I know the whole eggs won't fluff at all.

I thought if they will work, I might use some Coconut SF syrup as part of the water for hydration, which would also then reduce the amount of other sweetener needed using PolyD reg.

Thanks
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Old 02-28-2008, 09:01 PM   #35
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I have done it both ways Billie. The powdered eggs work fine.
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Old 02-28-2008, 09:20 PM   #36
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Thank you Kevin!!!
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Old 02-29-2008, 09:05 AM   #37
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Quote:
Originally Posted by crazywoman-n-wy View Post
Kevin, Can we use the pwd egg whites for this (hydrating with the amount of liquid specified for hydration)?
Billie, I made these this morning and adjusted the recipe for using the powdered eggs. The following is what I did.

5 1/2 T Powdered egg whites (approx 8 large egg whites)
1 tsp. cream of tartar
1 cup monin hazelnut syrup
1/4 cake and cookie flour mix(carbalose version)
5 oz. Unsweetened Shredded Coconut (1 3/4 cup to 2 cups)
6 http://www.lowcarbfriends.com/bbs/lo...-truffles.html


In a mixing bowl, beat egg whites, syrup and cream of tartar till stiff.
Fold in flour and coconut.
Spoon batter into bottom half of 6 sprayed large muffin tins.
Place 1 truffle on top of batter.
Spoon batter on top of truffle to fill muffin tin.

Bake in a preheated 300 oven for 18 to 24 minutes or until firm.

I started watching at 18 minutes and removed mine at about 24 min.

The toothpick came out clean but was moist.
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Old 02-29-2008, 10:02 AM   #38
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Thanks Kevin!!!! That helps me know how much egg white pwd to use. I want to try these in a few days. Right now I still ave trifle left... But it is almost gone.

I would probably have used 8 T egg whites! Tho I've used them, I really don't know much about using them to sub for whites. I've never tired to whip them before.
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Old 02-29-2008, 10:16 AM   #39
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Kevin, I just was looking at the recipe again... I noticed that you left the PolyD out. Guess you decided you didn't need it.
I like that you changed the almond flour to the CC flour mix.
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Old 03-01-2008, 10:09 PM   #40
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I made them!!!
I made the 2nd version of the LC Truffles. I used 4 oz of Gherideli chocolate, and used vanilla DaVinci for the SF syrup.

I used the smaller regular sized silicone muffin cups, and made 14 muffins. (just the number of cups I had) I wasn't sure how long to bake them. I checked at 15 & 20 min, then took them out between 24-25 min. I may have over baked them a little. They were definitely not done at 15 min. Wasn't sure at 20.

I did use the powdered egg whites.. They whipped up very nicely!

I didn't make the ganash into balls for the muffin cups. Just pushed some off the spoon, and put in the muffin. I ended up making about 17-18 candy balls with the remainder (but mine were pretty small)... Not sure just how many... Some just kept falling into my mouth.

Here's pics!! I forgot to spray a few of the cups, and they stuck. You can see one of these in the pic. And a few of the others disn't get sprayed even, and part of them stuck... I scraped out the crumbs and ate them tho. Funniest thing, the other half of that muffin that you see there, just fell into my mouth too. (didn't all fall in at once tho)
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Old 03-02-2008, 01:00 AM   #41
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Billie, I'm sure you already know this but 10 or 20 seconds in the microwave makes them like they just came out of the oven again with the chocolate all creamy and melty.
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Old 03-02-2008, 03:41 PM   #42
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Thanks Kevin,
I heated one to go with my eggs for breakfast this morning. Yum!
(I'm not one who can only have 1 or 2 muffins for breakfast... Gotta have something more substancial. I had the muffin as a bread for the eggs.)
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Old 09-24-2008, 10:41 PM   #43
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sounds pretty good. sue
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