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Old 03-06-2015, 12:31 PM   #181
Soobee
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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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Old 03-06-2015, 04:53 PM   #182
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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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Old 04-17-2015, 05:48 AM   #183
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Question about sweeteners

I have been trying to switch over some of my sweetener use to Stevia. Does anyone have any thoughts on Stevia vs Splenda in regard to a low carb diet?
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Old 04-18-2015, 05:33 AM   #184
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Mulberry,
I try to mix multiple sweeteners. So Splenda plus stevia plus erithrytol- just tastes better. If you are looking for natural sweeteners, both stevia and erithrytol qualify.
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Old 07-20-2015, 11:42 AM   #185
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Quote:
Originally Posted by Carol21950 View Post
I use mine for Fat Fast Flan.

6 eggs
1 cup DaVinci's or Torani syrup (vanilla, French vanilla, caramel, etc.)
2 cups heavy cream

Preheat oven to 325. You will need a 10" pie plate and something larger to set that in, for a water bath. I use a disposable foil turkey-roasting pan.

Beat the eggs and syrup together till thoroughly combined. Lift up your beaters and make sure there aren't any "strings" of egg hanging from them! Then SLOWLY stir in the cream.

Pour into the pie plate. Open the oven door, pull out the rack, and set the larger pan on the rack. Carefully set the pie plate in the larger pan. Now, pour water into the larger pan till it's halfway up the side of the pie plate. Gently slide the rack back and shut the oven door.

Bake for 1 hour. The top of the Flan should be faintly brown.

Carefully remove the whole thing from the oven and set it on a rack to cool. I use my turkey-basting syringe to suck out a lot of the water. Then I take the pie plate out and set it on a rack. When it is totally cool, cover with plastic wrap and refrigerate.

Cut into 8 slices. One slice is one Fat Fast meal. You can sprinkle it with a little grated nutmeg before serving.

If you use Caramel syrup, this will really taste like a flan. I have tried fruit flavors and just don't like them as much as the vanilla, hazelnut, English toffee, and caramel flavors.
Hi - for the flan recipe above, instead of eggs, can you use the eggbeaters? Those are even less carbs... I've only been on a low carb diet for a month and have never baked with egg beaters so I wasn't sure. The recipe sounds really good (and simple ) Thanks!
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Old 07-22-2015, 03:32 PM   #186
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Quote:
Originally Posted by Brencat View Post
Hi - for the flan recipe above, instead of eggs, can you use the eggbeaters? Those are even less carbs... I've only been on a low carb diet for a month and have never baked with egg beaters so I wasn't sure. The recipe sounds really good (and simple ) Thanks!
Honestly, the eggbeaters are not good for you. Real eggs are! Very healthy for you. Enjoy the yolks and all.
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Old 07-25-2015, 10:12 PM   #187
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Plus, the yolks are a good fat. 1 large, whole egg is .4 carbs.
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Old 03-16-2016, 02:47 PM   #188
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3 different brands??

I am hearing there are 3 different brands for flavored syrup. What is the difference?
Quote:
Originally Posted by CindyCRNA View Post
I just ordered Monin O'Free's mango syrup and caramel syrup. The mango is new but I have had the caramel before and it is very good. I also have Monin's blackberry which is fab!
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Old 03-16-2016, 03:22 PM   #189
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OMG I can see totally going broke on flavors!
Quote:
Originally Posted by December143 View Post
Right now I'm using Smart Sense, but I bounce around to different brands whenever there's a good sale. They sell this brand at Kmart. The sugar-free DaVinci syrups are amazing and they have a large selection of flavors so there's bound to be something for everyone. Plus, they have a 2-year shelf life even after being opened AND they don't need refrigeration, with the one exception of the pancake flavor.

Sugar Free Syrups:

Almond Sugar Free Syrup
Amaretto Sugar Free Syrup
B-52 Sugar Free Syrup
Banana Sugar Free Syrup
Blueberry Sugar Free Syrup
Butter Rum Sugar Free Syrup
Butterscotch Sugar Free Syrup
Caramel Sugar Free Syrup
Cherry Sugar Free Syrup
Chocolate Sugar Free Syrup
Cinnamon Sugar Free Syrup
Coconut Sugar Free Syrup
Cookie Dough Sugar Free Syrup
Creme de Menthe Sugar Free Syrup
Dulce de Leche Sugar Free Syrup
Egg Nog Sugar Free Syrup
English Toffee Sugar Free Syrup
French Vanilla Sugar Free Syrup
German Chocolate Cake Sugar Free Syrup
Gingerbread Sugar Free Syrup
Hazelnut (Original) Sugar Free Syrup (Untoasted)
Hazelnut Sugar Free Flavored Syrup (Toasted)
Huckleberry Sugar Free Syrup
Irish Cream Sugar Free Syrup
KAHLUA® Flavored Sugar Free Syrup
Lime Sugar Free Syrup
Macadamia Nut Sugar Free Syrup
Orange Sugar Free Syrup
Pancake Sugar Free Syrup
Peach Sugar Free Syrup
Peanut Butter Sugar Free Syrup
Peppermint Paddy Sugar Free Syrup
Peppermint Sugar Free Syrup
Pineapple Sugar Free Syrup
Praline Sugar Free Syrup
Pumpkin Pie Sugar Free Syrup
Raspberry Sugar Free Syrup
Root Beer Sugar Free Syrup
Strawberry Sugar Free Syrup
Sweetener Sugar Free Syrup
Toasted Marshmallow Sugar Free Syrup
Vanilla Sugar Free Syrup
Watermelon Sugar Free Syrup
White Chocolate Sugar Free Syrup
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Old 03-16-2016, 03:46 PM   #190
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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.
Quote:
Originally Posted by tulipsandroses View Post
Thats why I prefer Monin to Torani and Davinci. Pricier but I don't get that aftertaste that I get from Torani or Davinci. I can't be without Vanilla Monin. If you have Ross, TJ Maxx or Home Goods, check there for Monin at reduced prices. I stalk those stores and stock up. LOL!
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Old 03-16-2016, 06:20 PM   #191
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Quote:
Originally Posted by MsDawn View Post
I am hearing there are 3 different brands for flavored syrup. What is the difference?
I just finished up a bottle of Blackberry Monin (really good). It is sweetened with a combination of Splenda and erythritol. Believe Torani and DaVinci just use Splenda.
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Old 05-15-2016, 03:58 PM   #192
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After reading through this thread, I now have over $100 in sf syrups in my basket, lol.
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Old 06-16-2016, 07:30 AM   #193
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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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Old 06-16-2016, 07:35 AM   #194
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Originally Posted by nikkic View Post
After reading through this thread, I now have over $100 in sf syrups in my basket, lol.
Tell me about it! I have an entire syrup bar on our counter right now, about 20 bottles and I want to order at least 5 more now that I've discovered the Monin and Da Vinci brand. I must get the banana, egg nog, peanut butter and pumpkin pie flavors. Please forgive me bank account
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Old 06-16-2016, 08:08 AM   #195
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Quote:
Originally Posted by Jazzhands View Post
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)
These all sound so good. I tried the Monan chocolate and had to toss it out. But the Monan strawberry is delicious.
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Old 06-16-2016, 10:15 AM   #196
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I'll keep that in mind for Monin.

Torani threw in a free bottle of SF chocolate syrup in my order, but I haven't used it much. Seems ok? Hershey's does make a SF chocolate syrup but it bumps up to 3 carbs per Tablespoon so you'd have to use carefully.
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Old 06-16-2016, 10:20 AM   #197
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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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Old 06-16-2016, 01:02 PM   #198
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The Monin chocolate tasted like chemicals and something else. I couldn't even stand the smell of it.

Gold Peak Tea is my favorite brand of tea. I use to make my own, but I treat myself to this tea now.

How does the watermelon taste. Is it like watermelon?
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Old 06-20-2016, 05:50 PM   #199
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How does the watermelon taste. Is it like watermelon?
It seems fine. I haven't tried a ton of it but seems good so far
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Old 06-24-2016, 04:01 AM   #200
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Monin used to make a "Swiss chocolate" flavor that was amazing. Had a chocolate with a hint of almond flavor.
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Old 10-31-2016, 08:29 PM   #201
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This is a wonderful blog!!
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Old 11-11-2016, 12:24 PM   #202
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This is only my second post. Just wanted to say that I used DaVinci butter rum in my sugar free ice cream, added broken pecans and voila - butter pecan. It was very good.
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Old 04-17-2017, 04:32 PM   #203
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Quote:
Originally Posted by nikkic View Post
These all sound so good. I tried the Monan chocolate and had to toss it out. But the Monan strawberry is delicious.
I agree with you on the Monin chocolate flavor-nasty! I try to make most of my own syrups. The bottled brands never taste like what they are supposed to be and the aftertaste with some of them is such a turn-off for me. I have about 10 bottles of different brands and I can't say I like any of them.
Such a disappointment since they make you buy such large bottles. Why can't they make smaller ones? That way, at least if you didn't care for it, you wouldn't feel like you were wasting so much money.
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Old 04-24-2017, 12:02 PM   #204
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I ordered Kalua to add to cream and vodka over ice.

this is my first post
THIS is an amazing idea! Thank you!
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Old 12-16-2017, 08:30 PM   #205
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Quote:
Originally Posted by susieqrn View Post
I agree with you on the Monin chocolate flavor-nasty! I try to make most of my own syrups. The bottled brands never taste like what they are supposed to be and the aftertaste with some of them is such a turn-off for me. I have about 10 bottles of different brands and I can't say I like any of them.
Such a disappointment since they make you buy such large bottles. Why can't they make smaller ones? That way, at least if you didn't care for it, you wouldn't feel like you were wasting so much money.
Please, what is the recipe you use to make your homemade syrups? TIA....
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Old 01-20-2018, 03:27 PM   #206
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I'm with Elaine! Susieqrn, can you share any recipes??
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Old 01-31-2018, 09:00 AM   #207
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Thanks Dr.J!

Found lots of recipes on their site.

Ordering more flavors. Now have to figure a way to store them all neatly!

Any one have the pumps for them? Was wondering if they are worth purchasing for home use?
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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Old 01-31-2018, 06:09 PM   #208
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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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Old 02-01-2018, 03:08 AM   #209
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Try 2 oz of Davinci Eggnogg with 1 cup almond milk and ¼ cup of heavy cream - a true treat.
Sounds good, I bet it would be excellent warm and with a sprinkle of cinnamon
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Old 02-13-2018, 11:14 PM   #210
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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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