I knead gum powder into fondant and get the same result - like this

http://www.youtube.com/watch?v=kQtehRE7VQw

LOL All good here I don't like trolls myself. I tend to eat them for breakfast

As for the article it just read like a promotional, or better yet paid review but heck I'm occasionally a cynic.

I'll go back to my bridge now

Whoever sponsored her to write this review was smart.

I'd really prefer it if people would write reviews and be honest about their bias rather than pretending to be non bias but actually are. I like reading bias reports. If everyone wrote bias reports we'd truthfully know the pluses of all the products!

Things I'd want to know: Visable thermostat? I hate digital controlsI had this on a previous machine and it was a pain in the butt!

The higher temperature is probably the only selling feature for me. And it's ugggggly! Lol.

I'm not TMX loyal either but it needs to be better than that to sell my TMX and fork out even more money.

Just to let you guys know, that you are all correct on the copyright issue. I have worked with recipe writers before and I can ASSURE you practically every recipe is an alteration or amalgamation of a few different recipes. To get around this changing the method, and even the measurements for the ingredients changes the entire recipe. This is why you'll often find that some big authors like Nigella, will post 2 editions of books, one with weights only, one with metric and one with imperial measurements. The method remaining the same. Even something as simple as changing a cup of self raising flour to a cup of plain flour with baking soda, or the other way around changes the ownership of the recipe. If a recipe is referenced as "Adapted from" you are completely covered. And there is very little that can be done with regards to republishing the recipe, unless it states in the recipe that it is YOURS and no mention of the true Author is given. But like I said it must be word for word. A lot of recipe writers use other peoples works as inspiration and sometimes lines are blurred. Which is why it is like it is. But you'll also find that most food writers are mates and are more than happy to work together to create something new. It's the way the industry works. Yes it can be cut-throat, and I've seen the nasty side of that too. But for the most part everyone gets along because it's easier that way in the long run. I have never heard of this guy, but he really has done himself a disservice as you can see from this thread his sales will no doubt drop dramatically. When all you were doing really, was giving him free advertising. I can't tell you the amount of cookbooks I have purchased due to recipes I have found on blogs or websites. When I see something good I want more, and I know most foodies are exactly the same!

Well after having it for a week, we love it.

And the added bonus is the grapeseed oil which is really good for lowering cholesterol and has recently been shown to have cancer fighting properties... so win win!

Don't get me wrong I love straight butter too, but this is a great, healthier and cheaper alternative for my big family

Some spreads here do it this way. I was going to make spreadable butter but didn't have enough cream, so I wanted to try this and see what it was like. It's very much like a spread but doesn't have that plastic taste. I knew the water wasn't necessary. But it made me curious and wanted to try it anyway

I found a recipe online for Texas Chocolate Chip Pecan Cookies. I took the pecans out because I make them for lunchboxes, and I made them tonight... and they are fantastic. Almost like Choc Ripple Biscuits.

Ingredients:

170g plain flour
30g cocoa
1/2 tsp baking soda
1/4 tsp salt
100g Light Brown Sugar
100g Sugar
100g Light Extra Virgin Olive Oil
1 Egg
1/2 tsp Vanilla
250g Chocolate Chips

Preheat Oven to 180^oC.
Using the butterfly add oil, sugars, vanilla and beat on speed 4 for 1 minute.
Add Egg, beat for 30 seconds on speed 4.
Remove butterfly. Add Remaining ingredients and mix on knead for 30 seconds to a minute or until combined.
Spoon onto a baking sheet lined with paper and bake for about 10-12 minutes or until the tops are slightly crunchy (you'll know my oven they take about 10 minutes). I use my truffle ice cream scoop for perfect cookies and get about 12 to a cookie sheet. The dough is supposed to make a dozen, but I suspect that's for large cookies.

This is a great "OMG someone is coming over and I have nothing to offer them!" recipe as it's so quick and you don't need to cream butter and sugar. Or it's a great last minute, "OMG what am I going to put in their lunchboxes" recipe

And you cannot taste the Olive Oil at all!

members' comments

Kulsha - these were quick and easy. They are nice and crunchy too, The recipe made about 50 standard sized biscuits (like choc ripple size). I didn't have any light olive oils so used rice bran oil.

Tam - These choc-chip cookies are possibly the best I've ever made.  They are really simple and tasty incredible.  We cook them for about 14 mins and they are SUPER crunchy although they are nice taken out a little earlier for a fudge chewy centre.  A few tweaks.......
I use about 170gms of rapadura sugar and will try less next time.
I use rice-bran oil - about 80gms.
AND......I hate to say this but I reduce the chocolate chips as mine a more like buttons and it just overwhelms the mix - in saying that though, I have just given them a good mix (not on reverse) so that you get a mix of chunks and smaller bits.
Keep a close eye on them as there's it doesn't take long for them to go from cooked to burnt!!!!!
Thanks sooooooo much for this recipe - I don't think I'll try another as you could easily adapt this one and add macadamia's etc.........
These are SUPER YUMMY!!!!

Uni - I agree with Tam, don't over cook them. I only made 1/2 of the recipe and didn't use the butterfly and on speed 2 I worked my way up to speed 4 scraping down the side a few times. I used  buttons, not a good idea - will chop them next time.

Tam - I forgot to mention that I didn't use the butterfly either - worked fine.