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Old 01-29-2005, 04:00 AM   #1
Over50Mom
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Carbquik Cream Cheese Coffee Cake (with pics)

Hi everyone,

I saw a Bisquick recipe for Apple-Cream Cheese Coffee Cake on their website and converted it to use with Carbquik. I left off the apples, and decided that to save carbs I wouldn't use any fruit, but I bet it would be very good with some low carb fruit spread on top. I'll have to say I was pleasantly surprised when it came out looking this nice since I wouldn't call myself much of a baker! Not only did it come out looking nice, it tasted delightful! My DH said it reminded him of a cinnamon cheese danish. Hope you all enjoy! PS: Special thanks to LindaSue for helping me post the pictures

Cream Cheese Coffee Cake

Serves 10

DOUGH:
3 ounces cream cheese
1/4 cup cold unsalted butter, cut into small pieces
2 cups Carbquik
1/8 cup Splenda (I used liquid Splenda)
1/3 cup Carb Countdown milk (I used 2 %)
TOPPING:
2 tablespoons Splenda Granular (liquid Splenda won't work here)
1/2 teaspoon cinnamon
CREAM CHEESE FILLING
8 ounces cream cheese, softened
1/2 cup Splenda (I used liquid Splenda)
2 teaspoons lemon juice

Heat oven to 425 degrees. Cut a piece of parchment paper to fit a standard size cookie sheet.

Cut the cream cheese and butter into the Carbquik. Mix in Splenda (or if using liquid Splenda, mix it with the milk). Stir in milk. Turn dough onto surface well dusted with Carbquik; roll in Carbquik to coat. Knead 8 to 10 times.

Put dough on parchment paper and roll dough into rectangle, 12x8 inches. Place parchment paper on cookie sheet. Spread cream cheese filling (see directions below) down center of rectangle. Make cuts 2 1/2" long at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling, overlapping strips. Mix Splenda and cinnamon; sprinkle over top.

Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on wire rack; cool completely. Refrigerate any remaining coffee cake.

CREAM CHEESE FILLING:

Whisk all ingredients together until very smooth.

With Splenda granular: 225 calories; 20g fat; 7g protein; 15g carbohydrates; 9g dietary fiber; 47mg cholesterol; 100mg sodium. 6 net carbs per serving

With liquid Splenda: 218 calories; 20g fat; 7g protein;13g carbohydrates; 9g dietary fiber; 47mg cholesterol; 100mg sodium. 4 net carbs per serving

[IMG]

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Old 01-29-2005, 04:11 AM   #2
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Oh my, how beautiful. This looks great. Thanks!
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Old 01-29-2005, 07:42 AM   #3
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This looks soooooooooooo good! That does it. I'm going to have to break down and order some Carbquik.

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Old 01-29-2005, 07:48 AM   #4
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Gee...that looks like it could have come straight from a bakery!! So beautiful...can't wait to try it. Thanks for sharing your recipe
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Old 01-29-2005, 08:07 AM   #5
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I just made this! Mine is nowhere near as pretty but it tastes great! Instead of using lemon juice in the filling, I used 2 TB of cinnamon daVinci's. I dotted the top with butter before baking also. GREAT!!!!
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Old 01-29-2005, 09:08 AM   #6
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OMGosh

This looks so great! COngrats on your success.

If I made this and had it in my house, I would eat too much of it, however.

Lori
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Old 01-29-2005, 09:18 AM   #7
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Wow, I can't believe you made this already ClikChik. I'm so glad you liked it. I LOVE your tweaks also. I think the use of the cinnamon DaVinci's is wonderful. I bet yours tastes even more like a cinnamon cheese danish. The butter on top is a great idea too!
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Old 01-29-2005, 09:21 AM   #8
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This looks and sounds amazing! I wonder if you left out the sweetener in the dough, if you could use the dough for the Pampered Chef Chicken Broccoli braid. It used crescent rolls for the dough, but you formed it the same way, with a yummy filling of chicken, broccoli, red pepper, mayo, cheese, and dill. Hmmm. I'm cooking a turkey tomorrow. I might have to experiment later in the week. Thanks so much for posting!
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Old 01-29-2005, 09:37 AM   #9
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Quote:
Originally posted by Over50Mom
Wow, I can't believe you made this already ClikChik. I'm so glad you liked it. I LOVE your tweaks also. I think the use of the cinnamon DaVinci's is wonderful. I bet yours tastes even more like a cinnamon cheese danish. The butter on top is a great idea too!
hehe...it looked too good NOT to make immediately. I think next time I make it I will add more of the cinnamon syrup tho. I love cinnamon! I still chew on those cinnamon toothpicks when I can find 'em.

titania - I just now put it away. DH kept sneaking into the kitchen for bites of it. I heard the parchment paper crunching...dead giveaway!

Cap - that sounds GREAT! Let us know how it goes! I bet it will be really good. Is there not a drooling smilie icon?
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Old 01-29-2005, 09:39 AM   #10
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OOOOOOoooo WOW! This looks killer!

It's a good thing I'm out of Carbquik right now or I'd have headed straight to the kitchen!

My shipment is due Monday so next weekend I will definitely try this.

Char
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Old 01-29-2005, 10:47 AM   #11
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WOW That looks yummy. CQ is soooo cool.
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Old 01-29-2005, 11:19 AM   #12
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That looks AMAZING!!!!!!!! Just gorgeous!! Thanks for posting.
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Old 01-29-2005, 11:23 AM   #13
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Mine just came out of the oven and is cooling.....while I am drooling!

(smells heavenly)
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Old 01-29-2005, 11:36 AM   #14
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That picture looks like it came from a bakery, well done Over50Mom
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Old 01-29-2005, 11:42 AM   #15
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WOW!!! - Nancy-
That looks better than some of the high carb coffee cakes that I've seen in bakeries.

Thanks for sharing, I'll definitely make this one.
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Old 01-29-2005, 11:43 AM   #16
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Okay...couldn't wait any longer for it to finish cooling YUM YUM!Great recipe.

I have to agree with Cap57 regarding the possibility of using the basic dough (minus the sweetner...maybe adding some garlic/onion powder), and filling it with cooked chicken, broccoli, cheese, onions etc., then baking it. May have to experiment myself

By the way Over50Mom.... how many servings did yours make?
I got 8 nice slices.
Thanks
Julie

Last edited by Motts Landing; 01-29-2005 at 11:45 AM..
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Old 01-29-2005, 11:55 AM   #17
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I'm so happy that everyone is enjoying this! Thank you all for your wonderful comments, I'm blushing :blush:

Cap57 - I love your idea of making it a savory dough and stuffing it with all those yummy things. I'm going to have to try that myself.

Motts Landing - I have 10 servings listed near the top of the recipe, and that's what I figured my nutrition data on, but of course that's not written in stone
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Old 01-29-2005, 12:00 PM   #18
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ah ha.... I see what I did. When I printed it off...I missed the serving size part!
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Old 01-29-2005, 12:03 PM   #19
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I just printed out, and am going to make it very soon. It looks beautiful.
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Old 01-29-2005, 12:14 PM   #20
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Here's the recipe for the filling in case anyone wants to try it. I won't have leftover poultry for a couple of days, till I cook my turkey. This is one of my DD's favorite meals, and it's been a VERY long time since I've made it!

Chicken Broccoli Braid filling:
2 cups cooked chopped chicken or turkey
1 cup raw broccoli, chopped
1/2 cup red bell pepper, diced
1 garlic clove, pressed
1 cup shredded cheddar cheese
1/2 cup mayo
1 tsp. dried dill weed
1/4 tsp. salt

Mix together all filling ingredients. Put on dough and fill, as in cream cheese coffee cake recipe, above.
Brush filled dough with 1 beaten egg white, and sprinkle with 2 Tab. sliced or slivered almonds.
Bake for about 25 minutes at 375. (This was for the crescent roll dough. I don't know whether it would be better to bake at a higher temp. for a shorter time as Over50Mom did, or follow these directions. If anyone tries it, please post your results!
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Old 01-29-2005, 01:03 PM   #21
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Quote:
Originally posted by Cap57
Here's the recipe for the filling in case anyone wants to try it. I won't have leftover poultry for a couple of days, till I cook my turkey. This is one of my DD's favorite meals, and it's been a VERY long time since I've made it!

Chicken Broccoli Braid filling:
2 cups cooked chopped chicken or turkey
1 cup raw broccoli, chopped
1/2 cup red bell pepper, diced
1 garlic clove, pressed
1 cup shredded cheddar cheese
1/2 cup mayo
1 tsp. dried dill weed
1/4 tsp. salt

Mix together all filling ingredients. Put on dough and fill, as in cream cheese coffee cake recipe, above.
Brush filled dough with 1 beaten egg white, and sprinkle with 2 Tab. sliced or slivered almonds.
Bake for about 25 minutes at 375. (This was for the crescent roll dough. I don't know whether it would be better to bake at a higher temp. for a shorter time as Over50Mom did, or follow these directions. If anyone tries it, please post your results!
Great! Thanks! I'm baking a chicken for dinner tonight so hopefully I will have some leftovers. It's a pretty big bird.
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Old 01-29-2005, 02:39 PM   #22
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Re: Carbquik Cream Cheese Coffee Cake (with pics)

Quote:
Originally posted by Over50Mom
I was pleasantly surprised when it came out looking this nice since I wouldn't call myself much of a baker!
And you say you're not a baker!

Erin---
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Old 01-29-2005, 03:40 PM   #23
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Oh. My. God. Cheese danish is one of my favourite things! Looks wonderful Over50mom!
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Old 01-29-2005, 03:51 PM   #24
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For my DH, kids, and I for dinner, it would be good stuffed with tomato sauce, chopped pepperoni and mozzerella cheese! Thanks for the ideas!
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Old 01-29-2005, 04:30 PM   #25
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I have a question about the liquid splenda, if you don't mind.

How do you know how much liquid splenda to use....when the recipe calls for 1/8 cup, as in this case, how do you translate that to liquid splenda measurements?

I ordered some liquid splenda in late December and still haven't gotten it...but emailed the contact and she said it just finally shipped...I better figure out how to translate granular to liquid!

Thanks for any advice and info!
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Old 01-29-2005, 04:42 PM   #26
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Quote:
Originally posted by bkramer947


How do you know how much liquid splenda to use....when the recipe calls for 1/8 cup, as in this case, how do you translate that to liquid splenda measurements?
Usually the liquid splenda that you order has conversion amounts on the bottle. If yours doesn't come like that then LindaSue has a conversion chart on her recipe site. Hope that helps!
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Old 01-29-2005, 04:51 PM   #27
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Oh I meant to post up that I didn't use the liquid splenda. Haven't gotten around to ordering any yet. I just used the granular.

So do you think we should store it in the fridge overnight?
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Old 01-29-2005, 05:08 PM   #28
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Thank you, Nancy!
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Old 01-29-2005, 05:14 PM   #29
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Nancy-
I made the coffee cake, it's wonderful! Thanks so much for the recipe.

I flavored my cream cheese filling with vanilla and cinnamon. Everyone really liked it, by the time everyone got a taste it was half gone.

This is a real keeper, thanks.
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Old 01-29-2005, 07:47 PM   #30
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Hi..

This looks absolutely fabulous......................thanks for the
great recipe, Nancy...
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