Posted this before but it disappeared.

I have been making "Rev Cinnabons" for awhile now - the regular rev recipe w/Sweetzfree & cinnamon added to the yolks, then "frosted" w/cream, butter, Sweetzfree, vanilla & a little cream cheese whipped into a spread.

this could be a substitute for vanilla pudding if you played with the consistency...I'm going to try it. thanks for the idea!

Oh great, another temptation from you!!!

I don't make the oopsie thing either, I prefer the original but I do think the extra cream cheese might compensate for and be a little forgiving of mixing technique.

I just made a batch of rev's yesterday but I think I will try this cinny thingy of yours tomorrow Betsy, I especially like the frosting idea, if it works out well for me than I think I might have a new toy to play with in the kitchen!

I'm thinking of stuff already lol

Traitor!!!

Wha? I make original rev rolls not oopsies, sue me =p

OH!!! I thought you were saying that the oopsies w/their extra cream cheese would hold up better!!!!!

Mmmm! Going to give that a go this weekend!
Thanks!

What is sweetzfree?

It's a highly concentrated form of liquid splenda, only available online - I think they only have an ordering "window" of a few hours a month or something like that. I"m sure someone who has used it can come along and give you the details.


~~~~~~~~~

I went ahead and made another batch of oopsie's today, and actually followed my own suggestion to break each egg individually into a separate bowl, scoop out the yolk with my fingers, then dump the white into a mixing bowl. Whaddaya know, it actually helped!

This batch came out much better, I actually had poofy oopsies!

http://www.sweetzfree.com/

One drop = 1.5 teaspoons sugar
0.25 teaspoon = 1 cup sugar
1 ounce = 24 cups of sugar

I find it difficult to use straight because it is so concentrated, but I use it diluted with more water. It has no fillers, no maltodextrin, so it has zero carbs.

The order window is gone. You can order any time now.

Some will say that Sweetzfree is expensive, but let me tell ya, I bought a 2oz. bottle last June ($36) that I am STILL using, and I bake A LOT. Definitely worth it to me in the long run. The only time I use granular Splenda anymore is if it is needed for texture.

Same here, the only time I use the granular now is when I sprinkle a half teaspoon on my gingerbread muffin in the morning.

When I take it out of the MW I put a small amount of butter on top just for moistness and then sprinkle the splenda and cover with a small plate for a few minute, turns into a nice icing.

WHAAAA??? Gingerbread Muffin??? Hello?! Recipe?!

Haha.... You crack me up!

DH found a Starbucks in Ottawa that sells sugarfree syrups, they only had a few choice so he bought a gingerbread and a hazelnut syrup and omg they are good.

I can't speak for DaVinci or another brand but these starbuck syrups are really really good.

I just put a tablespoon in a one minute muffin and its comes out so yummy, then put the butter and granular splenda on top and let it sit covered for about a minute and you have a nice icing on it too.

Gingerbread Muffin
2 Tbl Butter
1 Egg
1/4 C Flax Meal
1/2 tsp Baking Powder
1 Tbl Gingerbread SF Syrup

Icing
1/4 tsp Butter
1/2 tsp Granular Splenda

Melt butter in MW safe bowl, add syrup and egg, beat until blended then add flax and baking powder and mix well.

MW for 1 minute, then spread butter over top and sprinkle with granular splenda and cover (tea saucer works well for me) for about a minute until the splenda melts with the butter. You don't want a lot of butter for the icing, just enough to wet the top of the muffin is enough, in fact if you could brush it on it would give the proper amount.

how many of these oopsie rolls/day should you eat . I already ate 8 rounds and I am doing induction.