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by **startingfresh** » Tue Oct 05, 2004 8:20 pm

Deliria wrote:Thanks so much startingfresh! Isn't it wonderful how sometimes when you ask a silly question you get an excellent answer?! Your response is appreciated.

Can't wait to try these 'brownies'!

No prob.

I was tempted to be flippant just in case you weren't serious, but uh, decided to be serious instead.

by **vickil** » Tue Oct 19, 2004 4:55 pm

I just had to bump this up! I made the warm brownie last night with some cashew butter and SF Caramel DaVinci syrup. OMG, it really IS just like a moist, fudgy brownie! It reminded me of those Little Debbie brownies. It was so rich I had to give the last 2 bites to my husband. He loved it, too! I think the DaVinci syrup is what makes it soooo good. I'm going to try my vanilla and raspberry flavors next. Dolly, how in the world did you think this up? I am your fan for life!

by **Josietoo** » Tue Oct 19, 2004 5:32 pm

T.J. Maxx is one place to find the Davinci or Torani syrups. I have also found them at World Market. I know those stores are in MN and WI but I'm not sure where else.

Every time I'm in a new grocery store I check out the coffee aisle to see if they have any and the price. I've found the big bottles of both for about $4.99 to 6.99. Different stores carried different flavors. Keep checking.

by **prazteam** » Wed Oct 20, 2004 5:25 am

I tried this recipe a last week and we are hooked! So much so that I'd like to mention one little thing I did... I measured out the dry ingredients for 8 servings into my food processor. I put it on mix and all my milk granules are now pulverized and mixed. It actually looks like hot chocolate mix! I took out 3 tsp. and added the tsp of pb and followed the other directions. Mixing the PB into it turned into stirring the PB into it! Much easier!
Dolly, thanks, thanks, thanks! This recipe reminds my dh and I of "no cook oatmeal fudgies" and they are one of my dh's favorites at Christmas!

by **LibbyD** » Wed Oct 20, 2004 5:29 am

The original warm brownie recipe and the fudgesicles have been my main desserts since I started SBD, and they do me just fine.

I usually add a little LF cream cheese and maple flavoring to my brownie mix. Or sometimes I add a little plain yogurt.

by **Dolly-VA** » Wed Nov 03, 2004 2:29 am

I have to add my latest variation to this dessert. I make it like originally posted, 1 Tbs nut butter, 1 Tbs cocoa powder, 3 Tbs instant milk powder, mix these well, then I add 1 Tbs flaxmeal. It needs an extra tsp of sf syrup, too (I'm so hooked on the Davinci caramel...

) The flaxmeal adds a bit of texture to the brownie (besides making it more!)

Anyway, this is just an idea for those of you who might be, like me, trying to make certain they have 1-2 Tbs of flaxmeal a day for the omega-3.

LibbyD, adding cream cheese to this sounds so decadent! Mmm!

Vickil, glad you liked it! (You cracked me up! Lol!)

by **jamie** » Wed Nov 03, 2004 8:14 am

DOlly,

in your recipe you say

"3 Tbs NF dry milk "

to me this means milk( liquid) yet the instructions it sounds like you mean the powder before adding water to make it milk. which is it?

by **Dolly-VA** » Wed Nov 03, 2004 12:35 pm

Nonfat powdered milk, dry. This is the kind that is sold where canned milks are sold, my store has Carnation and the store brand (Giant) and maybe one other (I buy Giant's brand because it's cheaper.) I know this sounds odd to use like this, but it really is the very kind you add water to in order to make blah tasting milk, except for this recipe, you don't add any water. Also, it's kind of chunky. From other discussions it turns out there is a type of dry powdered milk that is very fine, don't use that one. Anyway, just measure out 3 tablespoons of the dry milk powder and you'll be fine.

Good luck in trying this!

by **jamie** » Thu Nov 04, 2004 8:08 am

i do have the powder. that is the only milk we have as we rarely drink milk and just use the powder( with water) for cooking. Agree with you it would be awful to drink. i have never seen any recipe just call for the powder itself. Don't have carnation, just our local store's own brand version of the powder--Kroger.which is strange as there is no Kroger in our area. Don't think it is very fine but then again i have nothing to compare it to.

thanks for the clarification.

by **vickil** » Thu Nov 04, 2004 3:20 pm

The recipe for peanut butter balls posted by Ottopunk also calls for the NF dry milk powder, just in case you're looking for something else yummy to use it in. Let me know if you want the recipe and I'll post a link for you. BTW, I made the warm brownie w/the DaVinci caramel syrup again last night . . . it is SSSSSOOOOOOOO good!

by **Ethan&Evan'sMama** » Thu Nov 04, 2004 8:20 pm

Would anyone have any idea how to do this in the regular oven??? We got rid of our microwave! Thanks in advance!

by **recipelover** » Fri Nov 05, 2004 1:15 pm

In case any reader wants the peanut butter balls recipe, it is at my link in my signature line at the bottom of my message and it is under desserts.

by **none** » Fri Dec 10, 2004 1:43 am

this is for phase one right?
also, whats the recipe for the splenda pancake syrup?

by **prazteam** » Fri Dec 10, 2004 1:54 am

P1 and P2 (believe me!)
Splenda Pancake syrup is a SF syrup you can buy at the store. There are many brands, Log Cabin and Roddenberrys Northwood are ones I've tried. I've made this brownie with SF hazelnut divinci syrup and it is awesome! I've used almond butter and it is wonderful! Hope this helps!

by **none** » Fri Dec 10, 2004 5:51 am

thank you.
one more question, can i use liquid NF milk instead?

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