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#32 | |
Senior LCF Member
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Quote:
Linda |
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#33 |
Gadget Gal
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CL, I use a version of that mayo for dipping all kinds of stuff! For example, today I had 3 hot dogs for lunch with nothing but that sauce to dip them in. Actually I used mayo, sriracha, a tiny drizzle each of toasted sesame oil and soy sauce. I love the stuff!
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#34 |
Major LCF Poster!
Join Date: Jul 2008
Location: Texas Gulf Coast
Posts: 1,225
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WOE: High Fat Low Carb Diet
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When I tasted the dip before dipping my chicken all kinds of ideas for that mixture popped into my head. That is some really tasty stuff!!! Thanks!!
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Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow. |
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#35 |
Senior LCF Member
Join Date: Dec 2007
Location: Houston, TX
Posts: 316
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WOE: LC
Start Date: Restart: October 1, 2014
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Subscribing
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Patti |
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#37 |
Major LCF Poster!
Join Date: Mar 2004
Location: OKC, OK
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WOE: atkins/hcg/learning
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I just made this cake this morning, trying for something different for Thanksgiving. Most of the cakes I make that are low carb are not quite as wonderful as I would like. This cake IS!!
I didn't have almond flour but did have pecan meal, so I ground it up for flour, also, I used differing sweeteners, but it came out great, just the same. It rose in the oven like a regular cake, had a regular cake texture and a regular cake taste. No bite or whang like I've gotten from other low carb cakes. We haven't even tried this with icing yet, but I'll make some shortly and put it on. I am anxious to try it tomorrow, I think it was Charski who said it was even better the next day? Yep, I've found the cake for Thanksgiving. ![]() ![]() ![]() ![]() |
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#38 |
Senior LCF Member
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Piggy backing on the post above, are most of you making this w/ ground almonds (almond meal) or ordering almond flour?
I never seem to get as great of results with almond meal as others sometimes do, but have never bothered ordering almond flour online. |
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#39 | |
Gadget Gal
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Quote:
I USED to use Trader Joe's almond meal (ground whole almonds) and while it was certainly GOOD it wasn't AS good as the blanched almond flour. JMHO of course! ![]()
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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#40 |
Junior LCF Member
Join Date: Jun 2007
Location: Bridgewater, MA
Posts: 41
Gallery: 3leggedtable
Stats: 244/191/184 6 feet
WOE: general low carb
Start Date: 1-29-2007
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I used this cake recipe this morning but made Carrot Cake Breakfast Muffins. I cut the recipe in half and it made 10 muffins. Cooking time was 20 minutes at 350.
Very tasty.
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#41 |
Major LCF Poster!
Join Date: Nov 2003
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Made this cake last night, and it was just wonderful. DH is really pleased. Charski, I totally agree with you about the Honeyville Grains almond flour, I ordered 25 lbs, and it came in a big box. I just spooned into freezer bags and froze. Thank you so much for this recipe, and; now, its on to the Corn Bread recipe. And the pecan pie. Thanks again. Julie Linda, what sugar subs did you use. Thanks
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#42 |
Gadget Gal
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I gave DH a small piece of this last night and he declared it wonderful too! He can't wait to have it with the cream cheese icing for Turkey Day, along with Jen's pumpkin cheese pie.
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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#43 | |
Senior LCF Member
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Quote:
Thanks! I need to try some of the regular blanched almond flour. I've been baking low carb for a while now but never seem to get fantastic results w/ the almond meal, so i think it is time to try the almond flour for the recipes that call for it I like the idea of having it in a muffin form. I'm assuming that would freeze well. I'm pregnant with baby #3 and am always looking for good, filling, freezable stuff that I can use postpartum...and muffins are great for eating one handed while nursing (and famished!!). |
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#44 | |
Major LCF Poster!
Join Date: Jul 2008
Location: Texas Gulf Coast
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Quote:
__________________
Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow. |
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#45 | |
Major LCF Poster!
Join Date: Mar 2004
Location: OKC, OK
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#46 | |
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Quote:
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Judy "I know God will not give me anything I can't handle. I just wish that He didn't trust me so much" ~ Mother Teresa |
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#48 |
Major LCF Poster!
Join Date: Dec 2007
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came home yesterday afternoon and made the frosting.....yes, the cake survived overnight in the frig w/o me cutting into it!
well, frosted it up and waited for dh to get home. we both thought it was ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
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#49 | |
Major LCF Poster!
Join Date: Jul 2008
Location: Texas Gulf Coast
Posts: 1,225
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Stats: Type 2 Diabetic
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Quote:
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Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow. |
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#50 |
Senior LCF Member
Join Date: Nov 2007
Location: San Diego, CA
Posts: 135
Gallery: rottinluv
Stats: 141/110/110 Height 5' nothing!
WOE: Low Carb / Whole, Natural Foods!
Start Date: October 24, 2007
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I made this Wednesday morning, and it turned out excellent!
I baked it in a Bundt pan, and I wasn't sure how long to bake it. I kept checking it, and it didn't seem quite done. I think I left it in about 5 minutes too long, as it's just a bit dry, but the flavor is to-die-for! For the sweeteners, I used 1 and a half cups erythritol, powdered, and 1/4 t. stevia. All the carrot cake lovers that came over, loved it! Thank you, Chicken Lady, for another wonderful recipe!
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#51 | |
Major LCF Poster!
Join Date: Jul 2008
Location: Texas Gulf Coast
Posts: 1,225
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Start Date: July 5th 2008
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Quote:
![]() If you find this recipe a tad dry for your taste just up the sour cream to 1-1/3 cups instead of just the 1 cup. It will add moisture to the cake also it is important not to over-bake.
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Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow. |
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#52 |
Gadget Gal
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I took the half I had frozen out of the freezer to defrost on Tuesday; Wednesday I frosted it with cream cheese/whipping cream icing. It is TO DIE FOR GOOD!
Thanks, CL, you helped make our Thanksgiving even more memorable!
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#53 | |
Major LCF Poster!
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Quote:
1 cup sour cream? I thought the recipe called for 1/2 c? My last cake was dry, thought I overcooked it but only used 1/2 C. sour cream. Just made it yesterday morning. I was kind of disappointed because the others I made were so good. I will change my recipe to reflect 1 C. sour cream. |
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#54 | |
Major LCF Poster!
Join Date: Jul 2008
Location: Texas Gulf Coast
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Quote:
I don't use a lot of carrots so instead of buying fresh and having them go bad I just buy frozen and they keep for a very long time. I had just gotten through making a Chocolate Pound Cake and it calls for more sour cream...that's where I got the 1-1/3 cup from.
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Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow. |
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#55 |
Major LCF Poster!
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Thanks, Chicken Lady. I think I will change it to 1 C in my recipe since I use the fresh carrots. It should make a difference, although the other cakes I made (I've made 3 total
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#56 |
Senior LCF Member
Join Date: Nov 2007
Location: San Diego, CA
Posts: 135
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WOE: Low Carb / Whole, Natural Foods!
Start Date: October 24, 2007
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I did use fresh carrots. Maybe that's what made the difference. I bought an 8 oz. bag of shredded carrots, and chopped them up so they were more fine.
I'll definitely be making this again, so I'll just add more SC next time. Thanks for the tip!
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#57 |
Gadget Gal
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I used store-bought, preshredded fresh carrots in mine - I used 1/2 cup Greek yogurt instead of sour cream and it was moist and delicious.
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#59 | ||||
Major LCF Poster!
Join Date: Jul 2008
Location: Texas Gulf Coast
Posts: 1,225
Gallery: The Chicken Lady
Stats: Type 2 Diabetic
WOE: High Fat Low Carb Diet
Start Date: July 5th 2008
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Quote:
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Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow. |
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#60 |
Senior LCF Member
Join Date: Nov 2007
Location: San Diego, CA
Posts: 135
Gallery: rottinluv
Stats: 141/110/110 Height 5' nothing!
WOE: Low Carb / Whole, Natural Foods!
Start Date: October 24, 2007
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Maybe it was just over-baked a tad bit, then. Don't get me wrong, this cake is delicious! Making it in a Bundt pan, you get so many servings out of it, so I don't feel guilty eating two (or more) pieces a day!
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*Leanne* Original stats 142/112/115 from 4/01 to 11/03. Lost it in about 6 months, and maintained for over two years. |
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