Time to make the donuts

I had said last weekend that I was going to try a few recipes from The World According to Eggface blog (see link at left) because I FINALLY found some key ingredients when I went to upstate NY to visit friends recently. Well, I made several of them over the past week with pretty good results.

First up - sugar-free fudge! I was anxious to try this; I used my chocolate peanut butter protein powder instead of the mint chocolate she used. It was good but not sweet. Like, who wants fudge that isn't sweet? At all? It just tasted like it was missing sugar (duh). So I tried it again and added 1/4 cup of Splenda and another tablespoon of the Torani syrup. Ahhhh...sweet, chocolate-y goodness! The texture isn't quite the same as "regular" fudge, but it's a good substitute when you can't have the real thing. Recipe: http://theworldaccordingtoeggface.blogspot.com/2009/11/fabulous-fudge.html

Then I tried her tortilla pizza on low-carb wraps. Pretty standard stuff, just sugar-free marinara sauce (I used Classico), a few pepperoni slices and some cheese. Yummy. I sprayed a cookie sheet with Pam and baked for about 10 mins. Freakin' AWESOME. Recipe: http://theworldaccordingtoeggface.blogspot.com/2008/12/its-pizza-porn-time.html

I also made the cottage cheese pancakes. Yes, cottage cheese. I didn't do the caramel apple ones shown on the link. I just made plain pancakes - that is, I left out the apple and used vanilla pudding mix instead of butterscotch. These are so great. But they are VERY tender, so you have to make them small if you try it. I just topped a couple with sugar-free maple syrup and it was divine. Recipe: http://theworldaccordingtoeggface.blogspot.com/2008/04/caramel-apple-pancakes.html

And finally - the DONUTS I owe this recipe to Bill, because he pointed me in the direction of a mini donut pan after I looked forever for one! Again, there is no sugar and no sugar substitute in her recipe. I'm scratching my head over this but hey....I played it safe this time and just added a 1/4 cup Splenda to the mix right away. I glazed them with sugar-free Hershey's chocolate bars and Smucker's sugar-free caramel ice cream topping (both available in Canada) plus some crushed peanuts and unsweetened coconut. These are REALLY good. I highly recommend them! Thank you Eggface ;-) Recipe: http://theworldaccordingtoeggface.blogspot.com/2009/06/its-national-donut-day.html

I hit a new milestone on Friday with a loss of 5 lbs. to bring my total to 153 gone so far. I've lost over 150 pounds...that's a little bit surreal. The most I'd ever lost before in all my years of dieting was about 80 pounds. Of course, I gained all that back plus a lot more. I got my hair cut as my reward, complete with bangs. My hair is so thin now since it's been falling out so I figured it was a good time to go shorter. The hair loss is slowing down now, I might point out. Pre-ops, don't freak out about that - it's a temporary thing. I'm now getting about half the amount of hair in my brush every day that I used to get (which was handfuls of the stuff).

My stepdaughter Ericha is a hair stylist, so I had her come over and do the cut. She was hesitant about giving me bangs because she knows me. LOL! I do not like to mess with my hair. I don't own a curling iron or straightener and I don't know how to "roll brush"....she had to explain to me what that term even means, ok? I'm just not into the whole 'I'm a girl' primping routine. I never have been. Since my hair is wavy, I do like to use a diffuser while I'm blow drying (sometimes), but that's the extent of Cindy's hair knowledge. She even asked me right before she cut them 'So we're doing the bangs?' just to make sure. LOL! I told her to go ahead. Not sure that was a good idea.

To me, they look awful. I don't know what to do with them, so I'm pulling them back for now. I do like the shorter cut, though. Going shorter always just makes my hair curlier, meaning it looks good with even less effort. Score. The bangs I'll have to feel out.

Current weight: 291. 280s, here I come. :)