Comments on: “Sun Kissed” Mixed-Berry Cobbler

By: DJ Foodie

DJ Foodie — Fri, 22 Aug 2014 02:42:24 +0000

Denise, I never know what other people know and what they don’t know and how they conclude what they conclude. I do my best to answer questions and point a finger in the right direction, but … a lot of people seem stuck with the info they already contain … and aren’t interested in anything new. I guess they’re just full of it! 😉

By: Denise

Denise — Wed, 20 Aug 2014 15:11:01 +0000

It never ceases to amaze me why people ask how we low carbers survive on protein without fruit or veggies. I would think by now, people would get it. Loving this cobbler recipe but would need to make it when I have company so I will not eat all of it. I know my weaknesses. And let me say again how grateful I am for the "crepes" recipe. I snack on them plain, sometimes make a berry compote for them as well.

By: Ellen R

Ellen R — Wed, 09 Oct 2013 00:53:29 +0000

BTW – I absolutely adore Jennifer Eloff’s blog and have been following her for years, so I’m no stranger to the Splendid Bake Mix, it was already in my fridge ready to make this (and so many other things from her blog) – I love the stuff!!

By: Ellen R

Ellen R — Wed, 09 Oct 2013 00:52:22 +0000

DJ – It was really good! I did as you suggested and had it 1 – warm for dessert last night and 2 – reheated for breakfast this morning! It is a nice change to have something like that for breakfast instead of eggs/egg casserole/fritatta/any other such variation!

I’ve never worked with guar gum before (only xanthan) and was pleasantly surprised at the texture of the fruit. Sometimes things thickened with just xanthan gum taste slimy to me, this didn’t at all – maybe the guar helped? The texture was even better this morning and I really enjoyed it.

By: DJ Foodie

DJ Foodie — Tue, 08 Oct 2013 23:21:23 +0000

Hi Ellen … so how was it? There stands the chance that your berries were a bit sweeter and the whole thing cooked a little more quickly. Plus all ovens are a bit different. Sorry about that! I hope you were able to catch it in time! Yep, the orange made a big difference to me, plus I LOVE citrus zest. It brings such a wonderful taste and aroma to baked goods! Stay on the path and … keep in touch! 🙂

By: Ellen R

Ellen R — Tue, 08 Oct 2013 03:24:40 +0000

Hi DJ – I am a newcomer to your website and have been scanning through your recipes – they look great, I have so many bookmarked that I want to try! I made this tonight and while I haven’t had any yet, I am so excited to a little later! Mine took quite a bit less time to cook, by chance I checked it with almost 8 minutes to go and, yikes!, the biscuits were already a little to brown for my taste, but I’m not giving up on it. I’ll let you know how it tastes when I try. I may just pour a little heavy cream over the biscuits in case they taste a little too done. I did try a small taste of the biscuit dough and I like what you did with the orange juice in it. Not only did it brighten the taste, but it also seemed to cover the small amount of aftertaste that Swerve has for me. What a good trick. Thanks for your recipes, every little bit helps keep me on the low carb path.

By: DJ Foodie

DJ Foodie — Sat, 20 Jul 2013 04:52:17 +0000

Hi CupASugar! Yes, that was a typo. I’ve just fixed it. You want the 6 tbsp of cold butter. Thank you for calling my attention to it! Regarding the orange juice, I personally use an orange oil, myself. I find it gives the right sensation and aroma, and I can make up the sweetness with erythritol, but often times I’m worried to make these suggestions to people. I see that as a more "advanced" move than "one orange". People know what an orange is, but … orange oil is suddenly a bit off the beaten path. The juice of an orange split 10 ways is also not likely to cause a major spike in blood sugars … so I chose to go that route, but … between you, I and the orange … I use orange oil. Thanks for the thought and the correction on the recipe!

By: cupasugar

cupasugar — Wed, 17 Jul 2013 05:49:15 +0000

I am confused about all the butter in this recipe. 1/2 cup butter softened and then 6 tablespoons of butter? I don’t see a use for the softened butter in the directions. To avoid the orange juice, I used Boyagian Orange Citrus Oil with some liquid splenda and added water. (Orange juice produces a sugar spike for me). Just made this and it’s great! Thank you!