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#181 |
Very Gabby LCF Member!!!
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,736
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
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Creme de Menthe Pie Ginny
Crust 1 cup almond flour 1 cup flax meal, Golden 1/4 cup cocoa powder 10 packets truvia 1/4 cup butter -- melted Filling 12 ounces cream cheese, softened (1 1/2 packages) 6 drops green food coloring, (optional) 1/2 cup creme de menthe DaVinci SF syrup 1/8 teaspoon mint flavoring 1 cup heavy cream 1 tablespoon sugar-free vanilla pudding and pie filling 1 tablespoon creme de menthe DaVinci SF syrup Topping 2/3 cup heavy cream 8 squares Lindt 85% Cocoa Bar, chopped into small pieces 6 packets Truvia Preheat oven to 350 degrees F. Mix all ingredients together in the bottom of a 10" pie plate and press into the bottom and up the sides. Bake for 10 minutes and let cool. Beat together the cream cheese, food coloring, if you use it, SF syrup, and mint flavoring with an electric beater until smooth and creamy. Whip the cup of heavy cream together with the SF vanilla pudding and pie filling mix, and the DaVinci SF syrup, until peaks form. Fold into the cream cheese mixture until all is blended well. Pour onto prepared crust. Bring heavy cream and Truvia just to a simmer, stirring constantly, and remove from heat. Quickly stir in the chopped cocoa bar until smooth and creamy and spread on top of the pie. |
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#182 |
Junior LCF Member
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Soobee, thank you so much! I appreciate this....and I know the folks where I work will appreciate it too on St. Patrick's Day!
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#185 | |
Junior LCF Member
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#186 |
Big Yapper!!!!
Join Date: Oct 2006
Location: Irmo, SC
Posts: 9,017
Gallery: dawnyama
Stats: 154/124.8/118 5'3.5"
WOE: Rx hcg
Start Date: 6/1/09
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Honestly, the eggbeaters are not good for you. Real eggs are! Very healthy for you. Enjoy the yolks and all.
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Dawn in SC |
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#187 |
Major LCF Poster!
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Plus, the yolks are a good fat. 1 large, whole egg is .4 carbs.
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Terry |
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#188 | |
Senior LCF Member
Join Date: Nov 2003
Location: Palestine TX
Posts: 65
Gallery: MsDawn
Stats: almost 600/337/250
WOE: Low Carb
Start Date: Off and On Since 1998 Recommitted 2/12/16
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3 different brands??
I am hearing there are 3 different brands for flavored syrup. What is the difference?
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#189 | |
Senior LCF Member
Join Date: Nov 2003
Location: Palestine TX
Posts: 65
Gallery: MsDawn
Stats: almost 600/337/250
WOE: Low Carb
Start Date: Off and On Since 1998 Recommitted 2/12/16
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OMG I can see totally going broke on flavors!
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#190 | |
Senior LCF Member
Join Date: Nov 2003
Location: Palestine TX
Posts: 65
Gallery: MsDawn
Stats: almost 600/337/250
WOE: Low Carb
Start Date: Off and On Since 1998 Recommitted 2/12/16
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THANKS this is what I was wondering. I hate spending money and then hating the taste. I can NOT stand after taste in anything.
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#191 | |
Very Gabby LCF Member!!!
Join Date: Feb 2006
Posts: 3,129
Gallery: shirlc
Stats: 144/127/128-5'4 1/2"
WOE: IF 16/8 started 10/1/17
Start Date: LCF - March, 2006
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Quote:
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Shirl "I can do all things through Christ who strengthens me." Philippians 4:13 "You must do the thing you think you cannot do." Eleanor Roosevelt "You can preach a better sermon with your life than with your lips." Oliver Goldsmith |
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#193 |
Junior LCF Member
Join Date: Jun 2016
Posts: 44
Gallery: Jazzhands
Stats: 450/419/180
WOE: LCHF/ Calorie Cycling
Start Date: June 2016
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This thread is such an inspiration.
For coffees: *1 Tbsp HWC + 1 Tbsp. white choc. + 1 Tbsp. Raspberry tastes to me just like the brand international delight white chocolate raspberry coffee creamer. *1 Tbsp. HWC + 1 Tbsp. white choc. + 1 Tbsp. peppermint. (Over ice is great) Tastes just like the iced lattes I used to get at starbucks. Great for the holidays. I am going to try out a flavor like blackberry + black cherry using my sodastream and see how it turns out. I'm hoping to find a sugar free syrup that is butter flavored, lol. I would LOVE to make a buttermint white chocolate cocoa or a buttermint coffee. (Although now that I think of it, I could blend up a coffee with white chocolate, peppermint and real butter and that would work) Last edited by Jazzhands; 06-16-2016 at 07:31 AM.. |
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#194 | |
Junior LCF Member
Join Date: Jun 2016
Posts: 44
Gallery: Jazzhands
Stats: 450/419/180
WOE: LCHF/ Calorie Cycling
Start Date: June 2016
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#195 | |
Senior LCF Member
Join Date: Sep 2002
Location: Iowa
Posts: 210
Gallery: nikkic
Stats: 289/238/170
WOE: lc/sugar free/no grains
Start Date: restarted Jan. 2016
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#197 |
Junior LCF Member
Join Date: Jun 2016
Posts: 44
Gallery: Jazzhands
Stats: 450/419/180
WOE: LCHF/ Calorie Cycling
Start Date: June 2016
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I forgot to add for iced teas:
I buy the Gold Peak Tea brand - Diet Tea. 0 carbs. Pour it over ice and add your favorite fruity flavorings. So far peach has been my favorite, but also good are mango, strawberry, raspberry and watermelon. I add probably only 1 tsp as it makes the tea very sweet with very little syrup. This brand of tea is sold in larger jugs or by the bottle. If you were working and only had room for the bottle, you could uncap it, add a splash of flavoring and cap it back up and bring it to work. Adds a nice flavor variety to plain tea. |
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#200 |
Administrator
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 12,966
Gallery: Dottie
WOE: ADF mostly Paleo
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Monin used to make a "Swiss chocolate" flavor that was amazing. Had a chocolate with a hint of almond flavor.
__________________
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools http://ndb.nal.usda.gov/ <--FDA nutritional counts http://www.onlineconversion.com/ <-- cooking and other conversions Need to contact LCF? http://www.lowcarbfriends.com/contact.html Everyone has an opinion. Take what you need and leave the rest. Be sure to visit Netrition on Facebook for the latest products and deals! https://www.facebook.com/Netritioncom-210889832433/ The past is beyond your control. The future starts right now, this moment: take control! |
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#203 | |
Major LCF Poster!
Join Date: Mar 2015
Location: Southern California
Posts: 1,120
Gallery: susieqrn
Stats: 230/224.6/130
WOE: moderate low carb/JUDD
Start Date: February 2018
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Such a disappointment since they make you buy such large bottles. Why can't they make smaller ones? ![]() |
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#204 | |
Senior LCF Member
Join Date: Jan 2015
Location: New York
Posts: 338
Gallery: HappyInKetosis
Stats: 188/142/135 5'2"
WOE: Ketogenic/LCHF with IF
Start Date: Restarted March 2017
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#205 | |
Senior LCF Member
Join Date: Jul 2010
Location: Extreme western upper SC, USA
Posts: 198
Gallery: elainesmith
WOE: low carb
Start Date: July 2010
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#206 |
Senior LCF Member
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I'm with Elaine! Susieqrn, can you share any recipes??
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#207 |
Major LCF Poster!
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Wine rack! So helpful, I had a bunch that were all over the place. Had to move all of them to get to the ones I wanted. Bought a wine rack, now I can see all of them clearly! Yay!
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bella |
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#208 |
Junior LCF Member
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Egg Nogg Cravings
Try 2 oz of Davinci Eggnogg with 1 cup almond milk and ¼ cup of heavy cream - a true treat.
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#209 | |
Administrator
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 12,966
Gallery: Dottie
WOE: ADF mostly Paleo
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Quote:
__________________
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools http://ndb.nal.usda.gov/ <--FDA nutritional counts http://www.onlineconversion.com/ <-- cooking and other conversions Need to contact LCF? http://www.lowcarbfriends.com/contact.html Everyone has an opinion. Take what you need and leave the rest. Be sure to visit Netrition on Facebook for the latest products and deals! https://www.facebook.com/Netritioncom-210889832433/ The past is beyond your control. The future starts right now, this moment: take control! |
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#210 |
Major LCF Poster!
Join Date: Mar 2015
Location: Southern California
Posts: 1,120
Gallery: susieqrn
Stats: 230/224.6/130
WOE: moderate low carb/JUDD
Start Date: February 2018
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So sorry Wonderbird and Elaine, I haven't come back to this thread for a while.
Here are a few recipes: Vanilla Coffee Syrup (based on recipe from My Baking Addiction) INGREDIENTS: 1 cup water 3/4 cup granulated sweetener (I use a combo of erythritol, xylitol, and stevia) 1/4 cup light brown sugar sub (I use Sukrin Gold) 1 vanilla bean, split in half 1 teaspoons vanilla extract DIRECTIONS: In a medium saucepan over medium-high heat, whisk together water, sweeteners, and vanilla bean. Bring to a boil and reduce heat. Simmer for about five minutes - the sugar should be completely dissolved. Remove from heat and stir in vanilla extract. Once simple syrup has cooled, remove the vanilla bean (or not!) and pour the syrup into a glass jar or bottle. Store in refrigerator. Pumpkin Spice Syrup (based on recipe from A Messy Baker) (takes time to strain, but worth the effort! Tastes like drinking pumpkin pie!) INGREDIENTS: 1 1/2 cups water 4 Tablespoons brown sugar sub (Sukrin Gold)* 1/4 cup erythritol* 2 Tablespoons xylitol* 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg 3 Tablespoons pumpkin puree 1/2 tablespoon vanilla extract 1 tbsp. Vitafiber syrup *sweetener to equal 1/2 cup white sugar and just under 1/2 cup brown sugar DIRECTIONS: 1. In a medium saucepan, add water and sweeteners. Bring just to a boil then simmer on medium-low heat until the sugar dissolves, about 4 minutes. 2. Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil. 3. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel. 4. Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a Mason jar or an airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator. Gingerbread Syrup (makes the kitchen smell heavenly!) Ingredients 1 cup water 3/4 cup sweetener 1 teaspoon black strap molasses 2 tablespoons fresh ginger root, sliced 1-2 cinnamon sticks, broken into large pieces 10 whole cloves 1/2 teaspoon whole allspice berries 1/2 teaspoon whole peppercorns 1/4 teaspoon ground nutmeg 2 tablespoons Vitafiber Directions In a saucepan over medium-high heat, combine water, sugar, and molasses. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 10 to 15 minutes. Let cool for 20 minutes; strain through a fine mesh sieve, or double layer cheesecloth. Stir in Vitafiber. Caramel Sauce Ingredients • 1 stick butter, 4 ounces • ¾ cup brown sugar sub • ½ cup whipping or heavy cream • 1 teaspoon vanilla or vanilla bean paste • a pinch of sea salt Instructions 1. Melt butter in a medium sauce pan over medium heat. Add brown sugar and whisk vigorously to combine. 2. Add cream. Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring frequently. Add vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to cool. Stir vigorously, then store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop. *for a caramel macchiato, use vanilla syrup and drizzle caramel on top Cinnamon Simple Syrup for Snickerdoodle Latte (from Brewed Daily) 1 cup white and brown sweetener mix 1 cup water 2 3-inch cinnamon sticks 1 tsp vanilla extract Combine the water and sugar in a small sauce pan over medium heat. Stir occasionally until the sweeteners are completely dissolved. Remove from heat, add in cinnamon sticks and stir in vanilla extract. Cool to room temperature, then store in the fridge. Allow syrup to infuse for at least 12-24 hours before straining out the cinnamon sticks (cinnamon sticks can be left in the syrup, if desired). Makes 1 1/2 cups Have fun and enjoy! |
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