I'm still playing around with Carb Manager, so far I've only stumped the recipe calculator in it on an ingredient a few times, and was able to find a workaround for those0, but it doesn't have apple varieties, just generic 'apples', with or without the skin/core. I'm getting a bit faster at it, I was playing around with keto-friendlier recipes for apple pie filling and pie dough last night, I think I can get a slice (1/8 of a pie) down quite a bit:
Crust (original) 23.5 carbs 23 net carbs, 248 calories
Crust (keto) 15.4 carbs, 5.4 net carbs, 225 calories
Filling (original): 40 carbs, 37.3 net carbs, 154 calories
Filling (keto): 39.9 carbs, 12.2 net carbs, 56 calories
(Most of the carbs are from the allulose, 22.7 grams)
So that means a slice goes from 63.5 carbs, 60.3 net carbs, 402 calories to
55.3 carbs, 17.6 net carbs, 281 calories.
Whether it will still taste like apple pie remains to be seen.
Update: Yup, looks and tastes like an apple pie.
What are you Baking the Week of October 20, 2024?
Here's what I posted on October 8th, you're within roundoff limits:
Unmodified, it comes out per muffin (yield of 12) as:
31.8 total carbs, 1.5 fiber, 30.3 net carbs
4.1 grams protein
3.4 grams fat
171 calories
We did get our hard frost last night (28) so tomato season is over.
Tonight we're having chili from the freezer.
I went to a local orchard and picked over 30 pounds of Winesap apples today, so I'll be experimenting with more keto-friendly versions of several recipes, including a keto(ish) apple pie filling and pie crust.
We had spaghetti squash with some of my tomato sauce to which I added mushrooms and ground beef, plus 2 slices of oven cheese toast, one each of the Brownberry keto bread (from Costco) and the L'Oven Fresh keto bread (from Aldi), and decided we definitely like the L'Oven Fresh bread better, at least for anything toasted. (Both make acceptable sandwich breads.)
I'm setting up a deep water culture (DWC) hydroponics system to see if I can grow tomatoes indoors over the winter.
Still working on setup (two Italian Heirloom seedlings have been started in peat pots, still waiting for Better Bush seeds in the mail for the other two pots.) Haven't hung the grow lights yet, but I have the basic structure set up. (See photo below.) I'm going to train them to a trellis that I haven't hung yet.
My goal is to have the seedlings transferred to the DWC buckets by mid-November, and if it works I could have tomatoes ready to pick in late January.
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We're having the rest of the pizza from Friday. (I cut it in 6 pieces rather than 8, so we had 1 piece each Friday evening, again for lunch on Saturday and now for supper tonight.)
I made them today, too, as mini-muffins. Using a #60 scoop, the yield was 35 muffins, so they come out at about 10.9 carbs (10.4 net) and 59 calories each.
Changes made: I left out the coffee, cut the clove to 1/8 teaspoon, and increased the cinnamon to 3/4 teaspoon.
I can tell it has clove, but it isn't overpowering, might even be possible to increase it to 1/4 teaspoon.
As mini-muffins they took about 25 minutes to bake in a silicone pan.
Diane's reaction was typical for her: needs more cinnamon. She also agrees that I could have used 1/4 teaspoon of clove instead of 1/8 and maybe cut back on the raisins a little, and possibly the oatmeal, both changes that would help the carb count a little. If I had used a #70 scoop, I would probably have gotten more like 45-48 muffins..
I left the second set in about 5 minutes longer (oven turned off) they're a bit darker on the outside as a result, and the surface has a little crunch to it. (I put the first set back in a cooling oven to crisp up a bit later on, too, something I often do with banana nut mini-muffins.)
I wonder how they'd be if I subbed in some brown sugar?
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I thought we would try a recipe we never made before from a cookbook we own and then report on it and share it if it is good.
Nothing says we have to limit ourselves (as a group) to one recipe per month. Pick one and go with it!
When I want to hold a lid slightly askew, I often make a little gap thingy out of aluminum foil. I make it so it's attached to the pot and then the lid sits on it. That way I don't have to be concerned about the lid sliding back on to cover the entire pot.
Glad about your good news concerning your Rival pot, BA. You never know, sometimes customer service is a zero and sometimes a ten. I use Bakewell baking powder and with my last purchase I noticed the sodium content listed on the label had changed from 4mg to 199mg per 1/4 tsp serving. So I wondered whether the formula had changed (the listed ingredients were the same) or if the 4mg claim had been wrong all along (the more likely scenario). One of the reasons I would buy Bakewell was the low sodium content even though it costs more than other brands. Anyway, I sent then an inquiry via the "contact us" form on their website. The next business day the owner of the company phoned me (got me out of bed, *grumble*)
and told me that he doesn't know where the 4mg claim came from. Originally that kind of info was not listed and when they started putting it on the container they found it somewhere in their records, but again he didn't know where it originated from and the formula had never been changed. He had it tested a couple of years ago and test came back showing 199mg. I was impressed that the owner of the company phoned me and that he was honest about it.
They look great.
This kringle recipe is pretty good (if you like kringle), and the butterscotch filling recipe that is included is even better, but it makes a LOT of filling, I usually only make a half-recipe of it. I use a butterscotch and pecan filling, it is as good as the ones I've ordered from Racine WI.
When I've made it the whole kitchen smells of lemon extract, but in the baked kringle it is very subtle.
https://www.foodnetwork.com/recipes/kringle-recipe0-1941189
I think even commercial kitchens have different design criteria now.
I remember reading about a chef who, when designing a new kitchen, first figured out where the dirty dishes would go (both from the back of the house and the front), then planned around that. Kitchen sanitation inspectors have told me that the biggest failures they see in kitchens deal with separating dirty from clean and wet from dry. Not keeping things at the right temperature is next on the list.
Coffee goes well with quite a few spices, but only if you like coffee. 🙂
Personally, I think coffee ruins the taste of chocolate, but a lot of people say it enhances the flavor of chocolate. (My guess is they also like coffee.) However, I also think chocolate and prune puree go well together in something like a ganache, so people probably think I'm just weird.
I think the clove might be a bit on the heavy side, I'm inclined to cut it in half. I usually use a ratio of 1 part clove to 4 parts cinnamon in things like Hot Cross Buns.
Clove, cinnamon and allspice are often paired together, nutmeg is a 4th spice that is often included, ginger sometimes is added as well, although I think it takes the whole spice blend in a different direction, as does cardamom.
Thanks Mike. Should I coat the apples with cornstarch or flour (or even confectioner's sugar) or just cut them into small bits?
I'm inspired with the pumpkins. I may try that myself.
Update on Henry in Dublin - he is cooking for himself which is cool. He made meatballs the other day and had a slight mishap with the garlic. He confused cloves with bulbs and ended up with two whole bulbs of garlic in the meatballs. But college boys will eat anything.
Thanks again.
I've had some breads with apple in them, I think the pieces have to be both small and fairly uniform in size to keep the results consistent.
I haven't made a full-sized pumpkin loaf, but I've made pumpkin shaped rolls. using string or dental floss during the bulk rising to get the grooves in it. The challenge is to get the strings off before baking without deflating the dough. (As I recall, the instructions I was using, which I found online, said to bake them with the strings on, but that made them even harder to remove without damaging the baked bread, the batch I made where I cut the strings off then added dough for a stem before baking them looked better.)
Putting a 'stem' on top is fairly easy, I'd be tempted to throw a little cocoa in the stem dough to give it some color. It would be small enough that it wouldn't have the characteristics of an auvergne or bonete, two cap-shaped breads.
You can use turmeric or annatto in the dough or in an egg wash to give it an orange hue without affecting the flavor much.
