Fat To Skinny
Recipe Exchange => Desserts and Sweets => Topic started by: suzlyn454 on September 14, 2011, 03:31:10 PM
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From a post by Katary on April 30, 2010
>>> OK batter= you guessed it!!! 5oz ground pork rinds=0carbs
3 eggs=3carbs
2 tsp baking powder=0carbs
2 tsp cream of tartar=0carbs
4 oz cream cheese=4carbs
12 oz sugar free maple syrup=
0carbs
for a total of 7 carbs..yield 12 cupcakes=.58 carbs per
cupcake!!!!!!!!!!!!!!!!!!!
i mixed all the dry ingredients in a large bowl,added eggs & cream cheese & maple syrup>>> then mixed with a hand held mixer until batter was creamy>>>then baked at 350 for 25 minutes oh the aroma!!!!!
out of the oven until cool and iced each cupcake with Walden farms chocolate dip =0carbs(this dip also comes in caramel&marshmallow flavors) and there you have it!!!!!!!!!!!!!!!
a passing thought was to top 1/2 with the marshmallow one and sprinkle with the almond meal...but just couldnt bring myself to spend that carb!!!!
I made these just now and wow I can hardly wait for them to cool I want one so bad! I didn't have sugar free maple syrup so I substituted 8 oz of Torani SF Brown Sugar Cinnamon syrup and 4 oz of Waldens Farms SF Pancake syrup. I also added 1 tsp of cinnamon to the dry ingredients. I plan to feed to hubby before I tell him what they are made of LOL. Thanks Katary!
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yummmm Those sure look good ;)
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Okay, now for the rest of the story LOL. After dinner last night I fixed these cupcakes for hubby. I heard "mmmmm, these are good". I wish you could have seen his face when I told him they were made with pork rinds LOL. He was impressed. Would have never guessed it. He called TooSweet and told her he just ate cupcakes made with "pork rind dust" :D :D
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He sure did!!! LOL ;D ;D I can't wait to try these myself ;)
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Katary is wonderful! They look really good suzlyn! :)
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Umpa, they really did taste great. I am so surprised. On Katary's same post there is a recipe for pizza crust made from pork rinds. That is next on my "to try" recipe box.
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OK, I'm trying these! My brother said pork rinds are 99 cents at Aldi's Foods. They are $2.00 a bag in other stores. I'm on my way to Aldi's. They have all kinds of cheaper groceries. They look delicious. I am back on FTS again. My blood sugar started back up, so I am trying to behave again. LOL Don't need to loose much more weight, but loosing inches around the middle would be nice. Can't wait to try these.
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Hubby took two of these to work, supposedly for his lunch, but he didn't get to eat them. After telling someone about them they said they would like to taste them.....so he got them out and shared them. Now the "pork rind cupcake" recipe from katary is making it's rounds at the nuclear plant where hubby works. Ya'll better go buy up those pork rinds, they're gonna dissappear off the shelves tonight. LOL :D :D
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Yep they are delish!!!! I was able to try one of Suz's cup cakes today.... headed out to the store now to stock up on the porkrinds...LOL ;) ;)
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;) the pizza crust is also awesome:) as well as the breads & spanakameatsa:) my 15 yr old daughter BEGS me to make the bread every weekend..... ENJOY:)
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could yu not smell the porkrinds while you were eating them ? I guess BarBQue skins wont work LOL
That is a joke ;D I aint that bad at cooking . I made half of the banana walnut bread recipe and made it in 6 cupcakes . Man they were delis too .
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Jo you wouldn't even know they were in there if you didn't know ahead of time. It really kind of reminded me of bread pudding with the spices Suz put in there, and yes the banana nut bread is definitely good. :D
Katary thanks so much for the recipes!! I think I might need to check the bread out ;)
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I cannot wait to print this recipe off and try them! I have to admit, I wasn't too sure about using pork rind, but after all teh positive comments, i am going to make them tonight!
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Barbara, let us know what you think!!
Suz
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Barbara in the Bakery book I made biscuits with porkrinds and bread.It really is a great flour because of the fat it stays moist. ;)
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Umpa I've only asked for the carb counter so far so I think I have enough posts to get the bakery book and any other ones. So far I've been doing good with posts on forum for recipes. Thanks
Suz
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Just let doug know what you want ;)
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Umpa, I think I have enough posts now to get your Bakery Book now, how do we tell Doug we want one?
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I will tell him ;)
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Thanks Umpa, I pray you all are having a great time in Ca.
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From your mouth to Gods ear! He must be listening because we are having a great time!Its weird not having 5 yorkies running around though! Its quiet! :D
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Just took my first attempt at making these out of the oven. I have to say that the delightful aroma alone is well worth the effort! If they taste half as good as they smell, oh my!
I also have some of the Walden Farm caramel dip to spread over the top. My mouth is watering as I type!
Umpa, I hope to get the bakery book in the near future!
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Your gonna love it! You aren't far from 50 posts ;)
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Oh I am sure your Yorkies are missing you all badly! I have only one and last summer was the first time we had ever left her and we had to leave her at a local kennel, I worried sick over her and missed her so badly!
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Sad to report that my first attempt at making these was not successful. javascript:void(0);
Are they supposed to be really soft and a bit gooey?
IF so, that isn't what I was craving, so I was really disappointed in them.
I did wonder if I made them wrong. So in reviewing the recipe, I have to ask...when it says to use 5 oz ground pork rinds, does that mean to use a 5 oz package of pork rind, crushed or as i did 1/2 cup + 1/8 cup of a 3oz package of pork rinds, crushed????
Any advise ?
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The measurement is after they are crushed.They should be firm and light. ;)
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Sad to report that my first attempt at making these was not successful. javascript:void(0);
Are they supposed to be really soft and a bit gooey?
IF so, that isn't what I was craving, so I was really disappointed in them.
I did wonder if I made them wrong. So in reviewing the recipe, I have to ask...when it says to use 5 oz ground pork rinds, does that mean to use a 5 oz package of pork rind, crushed or as i did 1/2 cup + 1/8 cup of a 3oz package of pork rinds, crushed????
Any advise ?
I made these today and they turned out the same as yours. I followed the recipe. Not sure why ours turned out this way.
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grind your porkrinds first then measure ;) When baking low carb you have to follow the directions exactly ;)
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grind your porkrinds first then measure ;) When baking low carb you have to follow the directions exactly ;)
Actually, I did grind the pork rinds and then measured them. I followed the directions as they were listed. I threw the cupcakes away.
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Now I have to make them :D see what the problem is??I will suffer through it :D
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I also ground my pork rinds and then measured... Perhaps my math is what went wrong when making them. Am I correct to measure 5 oz as 1/2 cup + 1/8 cup?
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I've made these several times. When I weighed the ground up pork rinds on my scales I found that whatever the weight was on the bag is what the weight is of the ground up product. If you buy a 3 ounce bag then the ground up weight would be 3 ounces. I use my scales instead of trying to measure in a measuring cup. These are best served cold after being in the refrigerator, not quite as good to me when warm.
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suzlyn,
Thanks for the tips! i will re-try them this weekend. I really enjoyed the aroma that wafted through the house as they were baking and really really want them to be something that i can bake every weekend!
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Barbara do you have the Bakery Book? :)
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Umpa, Not yet. I am trying to post as often as I can so i can earn it! 8)
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Well make sure you get it Barbara ;) You will get happy quick! :D
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Made these tonight. They smell wonderful and look good. Waiting until after fridgerated overnight to try. ;)
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Your gonna like them ;)
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I've made these twice and each time they get better. Can't wait to try them with the Walton's marshmellow stuff.
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Try the biscuits out of the Bakery book and prepare to get happy ;)
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The pork rind biscuits from the bakery book are excellent as well! Making these today 8)
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You dont bake??? :D
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Hello,
These do sound yummy, but could the 12oz. of fake maple stuff be a mistake please?? :o
What can be used instead?
thanks
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Hello Huh I am Umpa,Dougs wife if I can help you please ask.I wouldnt use 12 ounces of maple syrup because its malitol. You just need to replace the liquid and add zero.A good choice would be almond milk. I have a board on the homepage called ask umpa where I can covert your favorite recipes to fat to skinny friendly.Enjoy the forum! :)
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Hello again,
thanks, i just couldn't imagine adding that much of any sugar free or not, but does sound yummy...love pork rinds...an interesting food for sure hahaaa.
I will be heading over to your area Umpa, I do have a few recipes I have in mind. Trying to find new comfort foods...
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If I can help you please ask ;)