P'ing Nunya B
How did those raspberry cream bars turn out last Xmas? I was looking
for an old post of mine and came across our thread. Chris D also
suggested using a rectangular springform pan, which I have yet to buy.
(Never did find my post but........it might have been in the baking
Re: P'ing Nunya B
Kalmia <[email protected]> wrote:
> How did those raspberry cream bars turn out last Xmas? I was looking
> for an old post of mine and came across our thread. Chris D also
> suggested using a rectangular springform pan, which I have yet to buy.
> (Never did find my post but........it might have been in the baking
OK, now we're both looking for lost posts. I know I saved that stuff
somewhere... and I could have sworn I posted results and pix. Hmm.
Ahh, it wasn't last Christmas, it was 2010! I found the post but still can't
find my notes or followup posts. Drat.
OK, I still can't find where I saved it locally but I found the photo.
The only variation on this one is the addition of the white chocolate
It came out tasting great the first time, so I made it again with another
crust I was experimenting with. Instead of grahams for the crust, I
processed some shortbread cookies which had a dulce de leche drizzle on
them. It only needs about 2-3 T of butter at most to hold together. I've
used this crust since then on the key lime pie which took dessert honors at
a couple barbecue contests. I prebaked it for the cheescake bars. But the
pie is cooked in parchment lined springform and crust is not prebaked so it
is more fragile. They are a "house brand" cookie sold by Best Choice, Hy
Vee, and others under several names but they are all identical. The BC label
says Dulce de Leche Shortbread Cookies.
I used the parchment method so I could just lift the whole thing out of the
pan. Then I trimmed the edges and cut the bars. You can see in the photo
before I trimmed that the parchment crinkled a bit in the corners and mucked
up the edge a bit. I suppose a rectangular springform would fix that
I added the white chocolate drizzle after it was baked.
I had lots of compliments and there were no leftovers from either batch!
I'll be doing it again, after I reach target weight and can eat a more
normal diet. Right now, I'm looking at 15 grams carbs or less in every meal
and zero or very low carb snacks so these are out of the question, but they
are not forgotten. ;.-).
Re: P'ing Nunya B
On Apr 4, 7:24*pm, "Nunya Bidnits" <nunyabidn...@eternal-
> I'll be doing it again, after I reach target weight and can eat a more
> normal diet. Right now, I'm looking at 15 grams carbs or less in every meal
> and zero or very low carb snacks so these are out of the question, but they
> are not forgotten. *;.-).
I'm close enough to target weight that I can be more flexible, but
empty carbs like pure starches and sugar-laden fruits just don't seem
to be wise. Once you up the carb grams too much, you start getting
hungry in that way that you just don't if you don't get your cells
optimized for glucose burning again.
The ideal is not having to actually *count* carbs. You just kind of
know. I count carbs sometimes, but mostly as an amusement. I posted
to Facebook today about my
"...artificially sweetened ganache made with unsweetened baking
chocolate, heavy cream, vanilla extract and a tiny bit of pure
"Here's the approximate nutritional breakdown for 2 servings:
Total fat 12 g
Bad fat 3.75 g (palmitic, myristic acids)
Good fat 8.25 g (oleic, stearic, shorter chain fatty acids)
2 g carbohydrate
2 g protein"
> Marty B