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Old 10-24-2006, 11:35 AM   #31
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Kevin, I took another glance at your recipe and noticed that I had completely overlooked something. 2 T. not/sugar is equal to 1 cup sugar. That's a LOT of not/sugar. My entire premise in the earlier post was based on a false assumption regarding the opacity of the icing in the photo. I kept looking at the opacity as proof that that the e wasn't dissolving. SAs, if dissolved, will not create opaque/white/milky icings. Not/sugar will.

With warm enough water and powdered e, it's quite possible that all the e is dissolving. Even if all the erythritol isn't dissolving, regular sugar has a slight cooling effect AND polyd has a warming effect, so a tiny amount of cooling from a small amount of undissolved E would taste completely normal/natural.

Did you chill this icing? Did you perform any taste tests on it chilled? I've never considered not/sugar as a crystallization inhibitor, but it appears to be quite effective in this role. For instance, I've made 4:2:1 erythritol: polyd:water syrups (the same ratio you have here) that would re-crystallize like crazy, even at room temp. Without the not/sugar, I'm certain you'd have a very strong cooling effect.

Gums are especially effective at impairing ice crystallization in ice cream so it only makes sense that they'd be good at inhibiting erythritol crystallization.

Btw, you might save yourself a little wrist fatigue by nuking the e, polyd and water until dissolved first, letting it cool briefly and then whisking in the other ingredients. If you have any trouble dissolving the not/sugar, leaving the mixture out on the counter for a few hours should help the gums hydrate/break down. Time is especially valuable for gum clumping.

Last edited by scott123; 10-24-2006 at 11:37 AM..
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Old 10-26-2006, 01:06 AM   #32
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Quote:
Originally Posted by scott123 View Post
Did you chill this icing? Did you perform any taste tests on it chilled?


Btw, you might save yourself a little wrist fatigue by nuking the e, polyd and water until dissolved first, letting it cool briefly and then whisking in the other ingredients. If you have any trouble dissolving the not/sugar, leaving the mixture out on the counter for a few hours should help the gums hydrate/break down. Time is especially valuable for gum clumping.
Yes I did chill them and froze them both. My DW has a thing about chocolate frozen treats so anytime I make things made out of chocolate, they always get tested chilled and frozen.... and BTW with no cooling effect.

As far as the wrist fatigue, after I made them the 1st time when I had to wisk it so vigorously, I switched to the method that I listed in the last post

Quote:
The following is the mixing method I used each time:
wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add crisco and wisk until combined and creamy.
add sweetzfree and wisk 1 last time until smooth and creamy
using the warm water 1st turns the mixture rather easily to a lumpless paste making the wisking rather effortless.
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Old 10-26-2006, 04:06 AM   #33
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Originally Posted by Yummy's_Girl View Post
These look great! Cant wait to make them! Going to have to place another netrition order to order two more ingredients so I can make these!
Netrition is breaking my bank...hehehe!

Kevin you are the best!! I just made your pizza and it was great!!!
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Old 11-07-2006, 06:10 PM   #34
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Originally Posted by Brendajm View Post
doyou think I could roll into a log,, refridge and then slice and bake?
I made these again this evening and used Brenda's log and slice method. I am going to change the recipe to incorporate this method. Thanks Brenda!
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Old 11-15-2006, 01:24 PM   #35
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bumping
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Old 11-19-2006, 06:33 PM   #36
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[COLOR="Red"]Variation[/COLOR]
Cinnamon Squash Sandwich Cookies

1 cup (2 stick) unsalted butter
4 T. granular erythritol
2 T. Diabeti Sweet brown sugar
2 T. not/Sugar
1 splenda quick pack
1 teaspoon cinnamon
1 large egg yoke
2 cups carbquik
7/8 cup wheat protein isolate 5000
1/8 cup resistant wheat starch
1 cup delicata squash

I used the same directions to make these and used the same icing.

The dough was a tad stickier than the chocolate both firmed up when chilled.

I used the log and slice method

Yield about 2 dozen sandwich cookies and the same carb count per cookie.



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Old 12-02-2006, 03:39 PM   #37
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[QUOTE=LowCarbConvert;7631409]I made them today.

They are very nice. That was the strangest dough I've ever made. The only moisture in the dough was the egg & butter, so I freaked a little and almost came here to ask if you deleted a wet ingredient.
I used the "log & cut" idea that Brendajm suggested.

kevin or brendajm,
i just made the dough and i wanted to know if yours came out as small as mine did? i was expecting a good sized roll, but it only came out about the size of a medium cucumber. is that about what size you came up with? i rolled it into a log also.....
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Old 12-02-2006, 04:32 PM   #38
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[QUOTE=That Girl;7820382]
Quote:
Originally Posted by LowCarbConvert View Post
I made them today.

They are very nice. That was the strangest dough I've ever made. The only moisture in the dough was the egg & butter, so I freaked a little and almost came here to ask if you deleted a wet ingredient.
I used the "log & cut" idea that Brendajm suggested.

kevin or brendajm,
i just made the dough and i wanted to know if yours came out as small as mine did? i was expecting a good sized roll, but it only came out about the size of a medium cucumber. is that about what size you came up with? i rolled it into a log also.....
Thats about right bella. After it is chilled completely you only want to slice it about 1/8 inch thick.

remember this only makes 24 cookies or 12 sandwich cookies.

Last edited by Kevinpa; 12-02-2006 at 04:34 PM..
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Old 12-03-2006, 09:36 AM   #39
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i rolled it into a log also.....
Bella I was glad you bumped this thread as I had forgotten an experiment I was doing with these cookies. Last month when I made the squash version I made an extra log of those and a log of the chocolate then vacumn sealed and froze them. Last night after reading your post, I took them out of the freezer and left them in the fridge overnight. This morning I made both kinds and they baked just like they were made fresh..... The first thing I thought was cool! frozen pop n fresh dough.
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Old 12-03-2006, 04:24 PM   #40
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just sliced and baked up my roll and it was great! nice taste, kinda fragile but would be good on the bottom of a cheesecake recipe i have. thanks again!
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Old 01-12-2007, 08:01 AM   #41
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Okay, I am trying these today. I got the recipe off Kevin's web site and made the dough. Then thought, is this dough right. So came here to read the thread. I am taking it when you say add flour and cocoa, you mean the flour plus the resistant wheat starch and wheat protein isolate 5000 too? You weren't using the WPI and resistant wheat starch to put on the parchment paper for rolling the dough?

Anyway, I added it as that is what I thought the recipe meant. Then when I read the recipe from this thread I see you do use some cocoa and WPI to dust the work surface.

I am officially confused, but I am going forward with the recipe. Even if it is too crumbly, we will put it on ice cream!!!
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Old 01-12-2007, 08:13 AM   #42
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Okay, I am trying these today. I got the recipe off Kevin's web site and made the dough. Then thought, is this dough right. So came here to read the thread. I am taking it when you say add flour and cocoa, you mean the flour plus the resistant wheat starch and wheat protein isolate 5000 too? You weren't using the WPI and resistant wheat starch to put on the parchment paper for rolling the dough?

Anyway, I added it as that is what I thought the recipe meant. Then when I read the recipe from this thread I see you do use some cocoa and WPI to dust the work surface.

I am officially confused, but I am going forward with the recipe. Even if it is too crumbly, we will put it on ice cream!!!
Cindy, Basically you cream the sweeteners with the butter then add the egg then add the rest of the dry.
The dough will be very dense and clay-like.

Roll it into a log and refridgerate....that is the best way.

One final tip....after cookies have baked I will put them on a sheet and set in the freezer for 10 min. They ice better that way. Also I have had some success using the whole egg rather than just the yoke. I may eventually change the recipe to call for the whole egg.

HTH
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Old 01-12-2007, 08:34 AM   #43
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"Makes 1 dozen sandwich cookies. 1.25 carbs each"

1.25 carbs per dozen!!!!!!!!!!!!!!










Yeah, I know. Just let me fantasize a few moments.
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Old 01-12-2007, 11:43 PM   #44
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Help, please! I have everything for these cookies, except the powdered erythritol. The e I have looks just like granulated sugar. Would it be possible to turn it in a powder by using my coffee grinder, or should I just set this recipe aside until I order again from Netrition?
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Old 01-13-2007, 12:27 AM   #45
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I never tried grinding the granular so I don't know if that would get it fine enough. I have tried it with the granular as is and was told that they where too sweet and the texture was off. These are my DW's all time favorite cookie so I usually listen when she tells me something is not right. I keep a stash of these in the freezer for her pretty much all the time and both of us eat them straight from there like little frozen treats.
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Old 01-13-2007, 03:53 AM   #46
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Thanks, Kevin. I'll just start a new "grocery list" for Netrition.
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Old 01-13-2007, 05:31 AM   #47
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Kevin, I bet these would be amazing with your mint choc. chip icecream sandwiched in the middle. Now that's a frozen treat...but alas must wait till after induction. Can't wait)
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Old 01-13-2007, 06:52 AM   #48
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That sounds like a great idea Maggy. Next time I make some ice cream I'll make a batch.
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Old 01-13-2007, 07:02 AM   #49
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I tried one of the cookies this morning. Very good!!!

The only problem I had was I couldn't get the log sliced thin. (Actually I had my husband do it....) We came out with 19 cookies. I will get my knives sharpened for the next log, maybe that will help.
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Old 01-13-2007, 07:28 AM   #50
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I will get my knives sharpened for the next log, maybe that will help.
The knife I use has a super thin smooth blade and I keep it very sharp. It is about the size of a paring knife.
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Old 01-13-2007, 07:31 AM   #51
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Does Netrition carry the powdered Erythritol? And if not, can you steer me to a spot that does? Seems maybe I will need to make one of these cookies one of these days!
Thanks,
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Old 01-13-2007, 07:46 AM   #52
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yes Bette, netrition has Powdered erythritol. Low carb success is the brand I believe.
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Old 01-13-2007, 07:59 AM   #53
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My frozen supply of these cookie is getting low so I made a batch this morning and since a few of you were asking questions I thought I would give you some more pictures as a guide for the cookie part.

Something I do when I make them to make it simpler is combine some ingredient in a bowl ahead of time.

2 T. powdered erythritol
2 T. Diabeti Sweet brown sugar
1 T. not/Sugar



3/4 cup carbquik
2 T. wheat protein isolate 5000
2 T. resistant wheat starch
4 T. Special Dark (dutch processed) Hershey's Cocoa



At this point I just follow the recipe directions.







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Old 01-13-2007, 08:24 AM   #54
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Looks great Kevin. Guess I have to wait for my next Netrition order first.
Thanks,
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Old 01-13-2007, 10:40 AM   #55
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I love your picture recipes. I am still making the Bacon Squash Browns by "looking" at the pictures in my head!!!
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Old 01-13-2007, 03:54 PM   #56
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OK, one more set of pictures for the rest of the recipe.

After the dough chilled I cut the cookie slices. I always thought it was interesting how the chilled dough and the dark cocoa allows you to see the strands of shortening that is in Carbquik.



And last the icing.


wisk to combine
powdered erythritol, not/Sugar, and polyD



add warm water and wisk until creamy and smooth.....(no lumps)



add shortening and wisk until combined and creamy.





add sweetzfree and wisk 1 last time until smooth and creamy





HTH
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Old 01-13-2007, 04:29 PM   #57
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I have used granular and powdered it with a coffee grinder a couple of times..........It worked well except for when I tried to make frosting with it............when I used 1/2 cup in the frosting the taste was off not sure if it was using that much e without it dissolving or that it was orignally granular that I had grinded to get the powder

I really like the whipped cream icing on kevins page and I did powder the e myself in that recipe and it didn't have an off taste

Last edited by liz1114; 01-13-2007 at 04:34 PM..
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Old 01-14-2007, 11:01 PM   #58
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Quote:
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Kevin, I bet these would be amazing with your mint choc. chip icecream sandwiched in the middle. Now that's a frozen treat...but alas must wait till after induction. Can't wait)
Kevin, these cookies just get better and better. I've got to try a new batch with the log and slice method...

Maggy, back when Kevin came up with his Mint Thins cookie, I sandwiched them with a batch of my experimental Vanilla Bean ice cream recipe, and I agree, VERY yummy! I like to think they stimulated Kevin to come up with the sandwich cookies, but then again, he's pretty darn creative all on his own!

Here's a pic:



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Old 01-15-2007, 08:29 AM   #59
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Oh Wow Jude!!! Those look delicious I missed Kevin's mint cookie recipe...going to see if I can find it. Thanks for sharing
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Old 04-08-2007, 08:03 AM   #60
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Also I have had success using the whole egg rather than just the yoke. I may eventually change the recipe to call for the whole egg.
[COLOR="Red"]UPDATE[/COLOR]


Chocolate Sandwich Cookies

1/2 cup (1 stick) unsalted butter
2 T. powdered erythritol
2 T. Diabeti Sweet brown sugar
1 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree)
[COLOR="Red"]1 large egg[/COLOR]
3/4 cup carbquik
2 T. wheat protein isolate 5000
2 T. resistant wheat starch
4 T. Special Dark (dutch processed) Hershey's Cocoa

Preheat oven to 325 degrees with rack in center position.
In an electric mixer bowl cream together the first 5 ingredients on high for 2 minutes.
Add yoke to mixture at medium speed, scraping down the sides of the bowl until combined.
At low speed, add flour and cocoa : mix until combined.

Wrap dough in plastic wrap and refrigerate for at least 3 hours.

Remove dough from refrigerator.
On a work surface lightly dusted with a mixture of 2 parts (wpi 5000) and 1 part cocoa powder, roll dough out to 1/8 inch thickness.
Using a 2 inch cookie cutter, cut out the dough and place cookies on a parchment lined baking sheet and freeze for 10 minutes.
Remove from freezer and bake for 15 minutes. Cool completely.


Make filling and assemble sandwiches.

Filling
2 T. shortening (crisco green)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
2/3 cup equivilent splenda (16 drops sweetzfree)
2 to 3 t. warm water

Combine and wisk until smooth and creamy.

Makes 1 dozen sandwich cookies.
1.25 carbs each
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