Fat To Skinny
Recipe Exchange => Desserts and Sweets => Topic started by: umpa on April 08, 2010, 09:46:33 AM
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Line a mini muffin pan with mini muffin pan liners. In a double boiler melt 4 squares of unsweetened bakers chocolate(*the bakers chocolate was beebs idea*)Add 3/4 cup xylitol. Stir well.add 1/2 cup whipping cream.stir well. Add 1/2 cup unsweetened coconut. Mix well.fill muffin cups 3/4 full.top with unsweetened coconut.refridgerate 2 hours.
YUM YUM!!
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OMG that sounds so good! I am adding all the ingredients to my shopping list this week and going to give it a try. My family will love me for it and have no idea that they are being bombarded with sugar!!
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Don't you mean bombarded with "sugar Free" :)
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Question about xylitol....is it a liquid?
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No I use the powder and it has the same consistency as sugar.You can get it at the health food store or amazon.Its birch bark and it has no aftertaste.
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any carbs in that? the xylitol i mean?
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No my cheap date! ;D
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Great! Thanks. I will pick some up tomorrow. I bought everything else I need, including a double boiler pan. I've never had one before, so this is all new to me. :o
Another quick question...what size pan did you use for the spinach bread? I want to make it tomorrow night.
Thanks so much!
Donna
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The double boiler is easy, just heat it slowly.It is almost bulletproof.Melt things slow if you melt it too quickly it will make the chocolate too thick.If the chocolate gets too thick just add alittle bit of water.
The spinach bread is made in a loaf pan.If you want to use it for pizza use a pizza pan or a cookie sheet.
Both of these recipes would be great for your kids to make. Kids love to make their own pizza and candies!I am working on a section of the forum for kids right now.
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Great idea to get my kids involved! I will do that! ALso, I'm so totally ignorant about a double boiler...water goes in the bottom part, right? I just need to google it and find out I suppose.
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The poor mans double boiler is very simple. Place a metal mixing bowl on top of a saucepan, pick a size so the mixing bowl fits 3-4 inches into the saucepan. Place 3-4 inches of water in the saucepan and bring it too a boil, drop the mixing bowl on top and bingo.....a double boiler.
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Yep. Works great!
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I thought I had bought everything I need to make the homemade chocolates, including the double boiler pan! However, just now as I read the recipe at the top of this thread, I realized it says "whipping cream." Dang, I wanted to make it! Anyhoooo, is whipping cream the heavy cream that is sold in the little cartons by the milk? Heavy cream?
THanks for your patience with me as I grow in my knowledge!
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Yep! You are correct!Thats whipping cream ;D
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Fantastic!!! I will buy it tomorrow on my way home from work. I am looking forward to trying out my new double boiler pan and the chocolate. I haven't found the unsweetened coconut yet, so I may just put a little bit of peanut butter in it instead of coconut. Any thoughts?
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Yep! How about peanut butter cups???? I put one layer of chocolate, one layer of peanut butter, layer of chocolate, and then top it with chopped nuts!YUMMY!!!! :o
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Oh yes! That's what I'll do! I assume we still put in the whipping cream.
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Yep thats to get creamy chocolate!
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Right now, I have my coconut/chocolates in the refrigerator....1 1/2 hours to go till YUM! (hopefully!)
Also, I used the spinach bread recipe (with almond flour, not pork rinds this time) and am trying to make muffins with it. I will let you know how it turns out.
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OH MY GOSH!!!! The spinach bread muffins smell soooooo good while they are baking! I can't wait!!!
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Wait till you make pizza crust with that bread recipe!YUMMY! Let me know how it turns out!
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I am so pleased with the muffins and the chocolates! They turned out so great! Here are hopefully two pictures of the spinach bread muffins.
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Well done!!!! :D I will be right over!!hahaha
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Umpa, I live near a friend of yours and Doug's...literally around the corner. I live in Murphy (Hanging Dog Road) near Boiling Springs! Small world, huh? I actually jumped in my car and drove my goodies over to a friend's house. I showed her this reader's forum and she is the one who asked about the FLAN, which is why I posted a challenge for you on here.
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You are my buddy stevie isabelles neighbor?It is indeed a small world!
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By the way we live in Waynesville /Maggie valley ,NC during hurricane season.Next time i am in Murphy i will stop by! (By the way i am not shy)hahahaha
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Oh, girl! Come on over! I definitely want to meet you guys when you come up this way! : ) We have lived here 5 years. Moved up from Fort Pierce, Florida.
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I look forward to it! Enjoy your bread and chocolates!! :D
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So, I gave my 14 year old a taste of each. He loved the chocolates and said that the muffins were okay but he'd like them without the spinach. He wanted to know if we could try making muffins with the chocolate baked into it instead of the Italian/spinach flavor...interesting idea...I told him we would try it together sometime soon. Has anyone tried making a cupcake/muffin with chocolate in it using the base of the spinach bread recipe?
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I use that same base to make pizza bread too.(add pepperoni, mozzerella) A little sweetner and now you have a cake base you can add what you want .(chocolate ,berries, nuts,etc.) i would have my 14 year old cook them, kids have great imaginations!You might get some really cool results!
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Yum peppermint extract what a good idea!
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Hey at least your trying!! I would add the extract to my sweetner.Xylitol will soak it up.A little goes a long way.I am in the process of writing a baking cookbook for Fat to Skinny so I know all about mistakes.I made a strawberry cake that had the consistency of grits.I used fresh strawberries(very ripe) not thinking about how much water would be released! It was a mess!But I have to admit, I have been working on this cookbook for 6 weeks and its the only recipe that hit the trash!!!hehehehe :D
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Umpa - can you review for accuracy?Thanks :)
4 sq unsweetened chocolate = 16 net carbs
1/21 cup unsweetened cocnut = 8 net carbs
3/4 xylitol = 0
1/2 c heavy cream = 3
total recipe = 27 net carbs
I made 22 candies so approx 1.25 carbs each candy
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You forgot to subtract the fiber from bakers chocolate.It should be 2 carbs per square.
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No I use the powder and it has the same consistency as sugar.You can get it at the health food store or amazon.Its birch bark and it has no aftertaste.
I'm putting together my on line order for products to order later this week. Which brand of the xylitol are you using that is powder. Do you use the powder version in everything you make?
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I order alot from amazon only because I have amazon prime shipping.We live in very remote places and they can ship to me in two days.i buy whatever is the best price,BUT i only buy 100% xylitol powder.The filers they use in some of the other xylitol products have carbs.If you want to try a small size www.swansonvitamins.com (http://www.swansonvitamins.com) has a small size the swanson brand xylitol powder for about $5.helpful hint though if you order flours from amazon they have some great case prices.If you see $30 for almond flour thats a case price.
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Thanks for the carb count fix on the recipe!
How's the weather in Nc?
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Thanks umpa...now I know to look for 100% pure xylitol and from birch wood only not corn.
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Can you add a sugar free syrup for flavor like Raspberry? If so, how much do you add for this recipe amount?
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I saw that Owensmath, thanks, however i wanted to use a flavored syrup instead of extract if possible...I love raspberry chocolate so I thought the flavored SF syrup would be good but didn't know how much to put or if that would be better or an extract.
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I just thought of something...how about a SF raspberry jam in the middle. :D
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Yes Izzet you can add syrups or jams.i would say experiment until you get the taste right! i am making for the second time the fluffy mint center ones, still trying to get it right but the mistakes taste pretty good!! ;D ;D
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I was wondering about that too...let me know how it goes. About the syrup I will do that just didn't want to make it too liquidy. lol
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I would reduce the xylitol too.Jellies ,jams,extracts, all have sweetners.If I add anything to the candie mix I lower the xylitol, to taste.You want the flavor to stand out not the sugar(xylitol). ;)
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Very true...thank you for mentioning that. :)
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Umpa I just made my first batch of the homemade chocolates w/Raspberry flavor and they taste marvelous. :D
I added 2/4 cup of xylitol powder instead of 3/4 and 1 Tbls of SF Raspberry syrup. It wasn't quite sweet enough but had a nice raspberry flavor so I just sprinkled in a little more xylitol until it was sweet enough and they turned out just yummy. I had to constrain myself to not lick the double boiler and spatula clean. lol Great recipe...thank you so much! I'm so proud of myself for not burning the chocolate. lol
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Well done Izzet! ;D Its funny you made these today,I was just looking at a bottle of raspberry syrup on the table!I don't even buy chocolates anymore i make my own, its just a whole lot cheaper!
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Oh my goodness...I agree...so much cheaper and you can make any flavor you want at the time. ;) you're a genius!
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With the holiday coming we all need sweets!!! ::)
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Umpa is it ok to use 1/2 cup of half/half Or unsweet almond milk for this recipe ?
Also this might be a stupid question but when you say 4 squares I use the bakers chocolate and it is 2 carbs per 1/2 square which would really be a regtangle . (wow that sounds confusing ) so do I use 4 whole squares or 4 regtangles ?
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2 wrapped squares =4 squares.You can use 1/2 1/2 easily but check the carbs its half a cup..Almond milk will work to.Make sure you get it hot enough to melt xylitol or it will be crunchy ;)
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Thank you ;D
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Anyto\ime my friend ;)
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UGH!!!
Why am I just now seeing this???
And why do I now have ingredients to make coconut chocolates???
I hate you all ... I hope you know that. Hahahahaha! :D :D
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AAARRGGHHH MATEY!! :D :D :D