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Old 01-26-2006, 10:32 AM   #151
chickiemom
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Divabunny
I just posted a variation on page 5 with only 1 egg and 2 T of Jena's cake mix. I think CQ or almond flour would also work. Hard to imagine that 1 egg would be too eggy so maybe my version would be more to your tastebuds. If you try it let us know as others have the eggy issue going on
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Old 01-26-2006, 11:10 AM   #152
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Quote:
Originally Posted by Divabunny
Has anyone tried adding almond flour or carbquick or something to make them more muffin like? I don't know maybe I did something wrong they were just too eggy for me, or is that how they are suppose to be?
Did you chill them overnight before you ate them?
They are egg-y just out of the oven, but they are
cheesecake-y after chilling them overnight.
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Old 01-26-2006, 11:41 AM   #153
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Thanks Chickie I'm going to try your recipe!

Pami--yes I tried them right after and the next day and it was the same to me
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Old 01-26-2006, 12:31 PM   #154
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Awwww I'm sorry you didn't like them.
They are so easy to make, to grab one
on your way out the door or whatever..
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Old 01-27-2006, 08:25 AM   #155
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oh wow. I made these last night, along with a bowl of the lemon "icing" for my daughters. I made a 1/2 batch and was lucky to have gotten one to taste. lol, my 13yr old made me promise to not eat the last three so she could have them for breakfast today. yes...she remembered and happily ate them this morning!!

thanks so much for such an easy yummy treat.
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Old 01-27-2006, 06:29 PM   #156
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I knew I should have picked up that BLOCK of cream cheese from Costco!
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Old 01-27-2006, 06:52 PM   #157
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Quote:
Originally Posted by chickiemom
Yet another variation. I love the filling in cheese strudels and this comes close. With only 1 egg and the lemon this may work for those of you who have that eggy taste problem
8 oz cottage cheese puree till smooth
8 oz cream cheese
1 egg
rind from 1 lemon
1/4 cup vanilla Davinci
1/4 cup sweetner of choice
and I pushed a few golden raisins in each muffin optional of course
Same bake time and temp as the others
Edit: Forgot to add that I put 2 T Jena's cake mix. Someone just posted a ? that reminded me.
I love the original version, but this one sounds great too. I like the use of cottage cheese cause it should up the protein! I've got a ? though...what is Jena's cake mix???
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Old 01-28-2006, 10:05 AM   #158
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Jena Marie's cake mix blend is

1 1/2 cups Resistant Starch
1 1/4 cups Wheat Protein Isolate
1 3/4 cups Oat Flour
2 1/2 cups Oat Fiber

Mix all together. This is what I use in most of my baking. It works great. You can order the blend from Jena Marie's site. But I order my stuff fron Netrition and mix my own. Much cheaper that way. Hope this helps. Joan
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Old 01-28-2006, 10:16 AM   #159
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Yep I thought that too about the protein but it has one less egg so maybe they cancel each other out. Not much of a chart and let's figure out carb and protein counts kind of person. Maybe someone else would know

Yep that's the cake blend I used. Love that stuff
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Old 01-28-2006, 12:03 PM   #160
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Quote:
Originally Posted by jch
1 1/2 cups Resistant Starch
1 1/4 cups Wheat Protein Isolate
1 3/4 cups Oat Flour
2 1/2 cups Oat Fiber

Mix all together. This is what I use in most of my baking. It works great. You can order the blend from Jena Marie's site. But I order my stuff fron Netrition and mix my own. Much cheaper that way. Hope this helps. Joan
Joan, do you happen to know the carb counts on the ingredients you use? Thanks!
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Old 01-28-2006, 12:38 PM   #161
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LC Chocolate Ganache

Quote:
Originally Posted by LowCarbConvert
Shawnee, Agree! It all depends on how you want it to look (which doesn't matter much to me). Those little "bowls" created by the deflating are perfect little holders for filling.

I made mini cheesecakes for a party and filled the depressions with Chocolate Ganache... nobody even suspected they were low carb.

Karen - Could you please post how to make this? I have a lot of leftover baker's chocolate in the cupboard since baking for Xmas. Is that what you use and how do you make it? (I do cook, but have to follow recipes!)
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Last edited by Stevie; 01-28-2006 at 12:49 PM.. Reason: misspelling
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Old 01-28-2006, 02:40 PM   #162
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Pam

The flour blend is supposed to be 19 net carbs per cup. And I also like it cause it's actually good for you. Joan
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Old 01-28-2006, 05:36 PM   #163
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Thanks, Joan! I'll be placing an order to Netrition, soon.............
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Old 01-28-2006, 06:47 PM   #164
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RUT ROH!

I made a half batch of these today....After letting them cool for just a very short time, I promptly ate one warm (loved it!) and put the rest in the freezer to cool off quicker. Another one was my dessert tonight. They are delish!

I want to add these to my custom ******.....gotta keep track of everything, you know! I used the 1/4c of Davinci's sf Vanilla syrup instead of Splenda - how many carbs should I count for using that? Anyone know?

Made my grocery list for tomorrow...Hmmmm, do I add 2 pkgs of cream cheese...or 4?
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Old 01-28-2006, 08:15 PM   #165
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Ok so I decided to try these with 1/4 splenda and 1/4 of white chocolate davinci's and 1/3 of peanut butter sprinkled with a little splenda. Well I took them out of the oven, let them cool and decided to try one. It was all wet and runny inside and then I realized i forgot to add the eggs!!! grrrrr, i'm so mad. But i can say that the "batter" i made is really, really good.
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Old 01-28-2006, 09:22 PM   #166
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Quote:
Originally Posted by Purrgirl
What do you mean that the sweetness is getting to you? Is it causing more sweet cravings?
No, I mean that after the first couple, they just seemed way too sweet.
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Old 01-28-2006, 09:57 PM   #167
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Quote:
Originally Posted by Beans
No, I mean that after the first couple, they just seemed way too sweet.

I'll ditto that...they were waaay too sweet for me, so I halved the splenda...havent tried them yet (they're still cooling), but I'm sure they'll be much more to my liking.

Then again, I have found lately that I do not like sweet things like I once did.
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Old 01-29-2006, 03:30 AM   #168
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Quote:
Originally Posted by Stevie
Karen - Could you please post how to make this? I have a lot of leftover baker's chocolate in the cupboard since baking for Xmas. Is that what you use and how do you make it? (I do cook, but have to follow recipes!)

Stevie, I just typed in chocolate ganache under search recipes help section:

Chocolate Ganache:

1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream
Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

Yield: 3/4 cup
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Old 01-29-2006, 07:32 AM   #169
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i have to quit making these, i am so addicted i have no portion control! and the sad thing is im not a fan of cheesecake,and these are ssssssooooooooo wonderful! after this doluble batch my dh just made, ill have to go on the poll.ive gained 2 pds, nop dont panic,when i was being a good girl i was still losing with these.
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Old 01-29-2006, 11:30 AM   #170
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I've started eating these EVERYDAY for breakfast - usually 2 for breakfast or 1 for breakfast and 1 for an afterwork snack or dessert, so I do keep them to 2 per day - Anyone think this is too many and that I should start cutting back on them? I generally don't eat that much during the day.
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Old 01-29-2006, 02:56 PM   #171
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Made some more!

These are addictive! lol Okay, today I bought a 12 muffin tin and made a full batch. Used the Davinci's Hazelnut instead of the SPlenda. Haven't tried them yet, but I had two of the other ones (with the Davinci's vanilla) early this afternoon for brunch...very filling and satisfying! Also bought some Smucker's sf strawberry preserves to go on them..However, they are 5 carbs per TBSP..so it's a little much...although you really don't need to use very much.
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Old 01-29-2006, 03:36 PM   #172
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made these with a small box of fresh blueberries--yum
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Old 01-29-2006, 03:44 PM   #173
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I'm not making these anymore! I ate the whole batch in one day. Ack!!
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Old 01-29-2006, 04:08 PM   #174
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Thanks for posting this recipe! I just tried it out and it was so simple -- just the way I like my recipes. My mom, who is not lc'ing, pinched a bit of the one I was testing and then came back to bum a whole one. Good thing I doubled the recipe
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Old 01-29-2006, 04:38 PM   #175
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I keep hearing so much about these I've got to try them.
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Old 01-30-2006, 08:30 AM   #176
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I froze up the last batch I made, one regular size muffin tin and the othe baby size. I put them in little snack size baggies. They lasted much longer that way.
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Old 01-30-2006, 02:11 PM   #177
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Quote:
Originally Posted by 24Fan
I froze up the last batch I made, one regular size muffin tin and the othe baby size. I put them in little snack size baggies. They lasted much longer that way.
Did you eat them frozen or thaw them first? Curious to find out if they thawed okay. I have a ton of cream cheese because I can get it about 3/$1 right now (for Kraft 1/3 less fat) so I'd like to stock up for awhile. If they freeze well, I'm just going to have a cooking marathon on Thursday!
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Old 01-30-2006, 05:14 PM   #178
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Got some cooking right now! I can't wait to try one tomorrow.
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Old 01-30-2006, 06:39 PM   #179
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Do these freeze well? How about adding some chocolate that has been chopped or sf chocolate chips to the batter? I am making these tomorrow.
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Old 01-30-2006, 07:36 PM   #180
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I froze 2 mini ones. One I ate after it had thawed about 20 min. It was okay, icy but probably not my way to eat them, but then in the summer I might think differently!

The other one I let defrost completely. I couldn't just pick up the little muffin in one piece; it broke into about 4 pieces. It tasted great and the texture was just as creamy as before I froze it. So, I would suggest to eat it with a fork after freezing.

Another thought is, usually I keep them in frig and eat them cold, maybe I let this one get to room temp and that is why it fell a part?

HTH, Beth in MN
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