Tuesday, July 2, 2013

How GD is saving me....

Today is a Terracon BBQ (for employees, no spousal invites).
And the pregnant lady requested I make my mini-Oreo Cheesecakes. So I did. Because she's awesome and deserves them.
Jason & I picked up the ingredients on Sunday. And yea, I totally ripped open that family size bag of oreos on Sunday night. I had 3. I had *1* more on Monday.
If I didn't have GD, Jason would have probably had to pick up another package of Oreos on the way home from work Monday night. And this morning? Oreo Cheesecakes sound pretty delicious for breakfast. But alas, I'm pretty sure eating a handful of them will send my blood sugar soaring!
So... having GD is saving me from some major purging. In fact, while I have stopped losing weight, my weight gain now is very minimal and I haven't recovered from my almost 6 pound weight loss during the first 10 days when I started my GD diet. I am at the same weight gain that I was in the beginning of May, two months ago. However, my stomach is a lot larger, so the weight is being shifted around my body somehow.
The recipe for the cheesecakes are available here (along with more delicious pictures.) The ones I made last night don't look like this... I think I over beat the batter. I also didn't do a good job reading the instructions and dumped most of the ingredients into the mixing bowl in a random order.
Note - the recipe actually makes 32-35 cupcakes. Keep extra cookies on hand in case you have extra batter! (No, I didn't eat them, I crushed them to mix into the cheesecake batter.)

Oreo Cookies and Cream Cheesecakes

(from Martha Stewart’s Cupcakes)
Makes 30
  • 42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
  • 908 grams (2 pounds or about 3 2/3 packages) cream cheese, room temperature
  • 225 grams (1 cup) sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 230 g (1 cup or 8 ounces) sour cream
  • Pinch of salt
  1. Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
  5. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.
  7. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.

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