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Old 11-11-2007, 12:52 PM   #1
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Pumpkin Bars with Cream Cheese Walnut Frosting

I'm sure this recipe must have been posted on this forum before but since Thanksgiving is coming up I thought I'd post it again. This is such a great recipe. When I tried them after cooling for a few hours I thought they were so-so but after chilling overnight they are unbelievably good. My only change was to use pecans instead of walnuts because that's what I had and I doubled the frosting cuz I *love* frosting. Also I halved the maple extract in the frosting because I thought it might be a bit too much. I have some in the freezer to see how they taste after a few days (if I can wait that long).



Pumpkin Bars

Recipe By :
Mix:
1 cup almond flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves -- (or 2 tsp Allspice
instead of cinnamon or cloves)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup Splenda liquid -- or equiv.
3 tablespoons chopped walnuts
1 cup mashed pumpkin
2 eggs
1/2 cup oil

Mix dry into wet and pour into sprayed 9x13 inch pan. Bake 350 for 30-40 min. Let cool then frost. Really good next day!!! If they last that long!!!

Top with Cream Cheese Maple Walnut Icing

- - - - - - - - - - - - - - - - - -

NOTES : 18 bars at roughly 3.5 carbs each and 2.5 if you use the Davinci and splenda.
Posted by 4beans4me


________________________________________
Cream Cheese Walnut Frosting

Recipe By :
4 ounces cream cheese -- softened
2 tablespoons butter -- softened
2 tablespoons cream
1 teaspoon maple -- or walnut extract
1 teaspoon vanilla extract -- (will also work with
2 tsp vanilla instead of the maple or
walnut)
1/4 cup liquid Splenda -- Or equiv.

Mix all together till smooth then add 3 tablespoon chopped walnuts and spread on bars!

18 bars at roughly 3.5 carbs each and 2.5 if you use the Davinci and splenda.
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Old 11-11-2007, 01:17 PM   #2
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They sound yummy!
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Old 11-14-2007, 07:00 PM   #3
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I think this will be on my Thanksgiving dinner table !!! Thanks for posting it !!!
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Old 11-14-2007, 08:08 PM   #4
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Pumpkin Bars

Thank you for posting. These sound as though eating just one might
not be enough.
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Old 11-15-2007, 03:27 AM   #5
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Quote:
Originally Posted by Barbo View Post
Thank you for posting. These sound as though eating just one might
not be enough.
You might have something there. But at 2 carbs per bar it's still pretty good. Also the bars that I froze taste great! So maybe freezing can help with portion control???
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Old 11-17-2007, 07:17 AM   #6
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Ok you, I am now mad at you, I made these and LOVED them!!! Pretty much ate the whole pan myself in 2 days....not good...however, I have still been losing even enjoying these treats, so I guess I'm not mad at you anymore!! hehe

Thanks so much for the great recipe. My family will love them on Turkey day
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Old 11-17-2007, 01:34 PM   #7
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This is what I love about LC..
who says you have to give up yummy holiday specialties?

Thanks for posting this..
I will be making these!

C~
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Old 11-17-2007, 06:32 PM   #8
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Hi,

What is the equivalent of 1 cup of liquid Splenda. I have regular Splenda in the house but do not know how to convert the sweetener.

Thank you for the recipe.
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Old 11-18-2007, 04:58 AM   #9
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It would be 1 cup of your dry splenda as well. I would hate to think how sweet something would be with 1 cup (literally) of liquid splenda, i have some sweetzfree and it is 24 drops for an equivalent of 1 cup of sugar....
Helen
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Old 11-18-2007, 06:54 AM   #10
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I just made this!
I just took them out of the oven... they look good.. nice and brown and they did rise a bit. I am letting them cool (smells divine!) and will frost (lord can I wait!!!) when entirely cool. The only change I made was to use chopped, toasted Brazil nuts (just had some on hand) instead of the Walnuts..

I used a cup of Davinci in the Butterscotch SF flavor..

I will post later..

Cary~
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Old 11-18-2007, 07:08 AM   #11
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These sounds good and great for the holidays. Thanks for posting!

If anyone makes these and is able, would you post a picture so we can see how they rise? Thanks ahead of time!
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Old 11-18-2007, 07:14 AM   #12
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DaisyHair,

Did you sub the cup of Davinci's for the cup of liquid Splenda?

I am confused now as to whether to use the equivalent of 1 cup of Splenda or to use 1 cup of liquid.

gs
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Old 11-18-2007, 07:20 AM   #13
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Thanks for posting!
These sound amazing!!!
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Old 11-18-2007, 07:47 AM   #14
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Quote:
Originally Posted by gettingsmaller View Post
DaisyHair,

Did you sub the cup of Davinci's for the cup of liquid Splenda?

I am confused now as to whether to use the equivalent of 1 cup of Splenda or to use 1 cup of liquid.

gs
You would have to-they would be overly sweet if you used both. Or you could use half Splenda half/half sf syrup and then taste and adjust to your liking.

Last edited by lisabinil; 11-18-2007 at 07:48 AM..
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Old 11-18-2007, 08:47 AM   #15
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As I understand the recipe, the sugar called for is the dry equivalent of 1 cup of sugar.

DaisyHair made it using a cup of liquid Davinci's instead of a dry cup of Splenda.

My question is how can one add a cup of liquid to a recipe that doesn't appear to have a cup of liquid in the ingredients and still have the bars turn out OK?

Or, have I misread the recipe?
gs
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Old 11-18-2007, 09:47 AM   #16
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Ok..

These are GREAT!

Yes.. I used 1 cup of Davinci as the only sweetener in the bars.
I used 8 drops of Sweetsfree in the frosting..

Using the cup of Davinici gave me a bread pudding consistancy for the bars.. definately not a "cake like" texture. Which is fine for me. I loved it.. I cooked them the entire 40 minutes.. I think if you use the liquid entirely you will need do this also. I will always sub Davinci if I can in a recipe, for powder splenda to save the extra carbs.. and my hubbie couldn't believe we can eat these..

I am going to add 1/2 C of flax meal to the batter next time.. just to firm them up a bit..

I came up with 1.67 carbs each (I made 15 pieces) when I added it all up.. about 25 carbs for the entire recipe..

These are going to be regulars for us!

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Last edited by daisyHair; 11-18-2007 at 09:52 AM..
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Old 11-18-2007, 10:05 AM   #17
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Ok.. here they are.. a little after the fact.. but as you can see. they don't rise much at all..


next time with the addition of some flax meal.. I think they would be absolutely perfect consistancy..

we each had three for breakfast (under 5 carbs total) and I am very full..

yum!!!

thanks again for this fantastic recipe..

Cary~

Last edited by daisyHair; 11-18-2007 at 10:07 AM..
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Old 11-18-2007, 11:24 AM   #18
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Quote:
Originally Posted by daisyHair View Post


Ok.. here they are.. a little after the fact.. but as you can see. they don't rise much at all..


next time with the addition of some flax meal.. I think they would be absolutely perfect consistancy..

we each had three for breakfast (under 5 carbs total) and I am very full..

yum!!!

thanks again for this fantastic recipe..

Cary~
Looks good-I love adding flax to everything. I was out of almond flour and added it to KevinPa's lc flour mix and it turned out great. I also add it to my Revolution Rolls to bulk them up a bit. These look great-I like ooey gooey bars!
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Old 11-18-2007, 01:19 PM   #19
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Quote:
Originally Posted by 3leggedtable View Post
Hi,

What is the equivalent of 1 cup of liquid Splenda. I have regular Splenda in the house but do not know how to convert the sweetener.

Thank you for the recipe.
Sorry about that, it should probably read 1 cup of Splenda or liquid equivalent. Does that make more sense? Basically, you want the sweetening equivalent of 1 cup of sugar.

HTH!
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Old 11-18-2007, 03:36 PM   #20
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LOL

Ok first off I have to tell you guys I forgot to add the eggs so mine are falling apart but they still good. I added 1/4 cup flax and used 1/2 cup sf vanilla davincis and 1/2 cup splenda and even if they crumbley they still ROCK!!!! I needed something fallish to have sweet and this works so well. Daisy has anyone ever told you tht you look like Pixie from LA Ink? You favor her alot!
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Old 11-18-2007, 09:13 PM   #21
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Daisy, thanks for posting the picture! those look good.
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Old 11-21-2007, 08:08 AM   #22
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I have some in the oven right now for T day. They smell wonderful!!!
I am going to be good and not cut into them today
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Old 11-21-2007, 08:58 AM   #23
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tweaking Paula Deen's Pumpkin Butter Cakes

These look good!
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Old 11-22-2007, 09:27 AM   #24
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These look wonderful. I may try them this weekend!
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Old 11-22-2007, 10:57 AM   #25
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Tried 'em and got great reviews! They didn't rise at all (must've been old baking powder?) and were a little less sweet than I would've liked, but still very tasty and spicy.

The frosting is out of this world! Yum. Great recipe!
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Old 11-24-2007, 08:38 PM   #26
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Just a note to mention my experience with this recipe.
Delicious! I always end up tweaking since I never have all the listed ingredients.
I replaced 1/2 of liq splenda with gingerbread syrup.....and the other half a splenda quick pack.
I also was out of oil and used butter.....and I didn't have any baking soda, so I used a whole tspn of baking powder. Didn't rise much but is sure tasted great. Made the cream cheez frosting then sprinkled with toasted pecans & walnuts.
I plan on taking them to a church gathering tomorrow....if they make it that long
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Old 11-25-2007, 05:48 AM   #27
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Quote:
Originally Posted by ReneeD70 View Post
Just a note to mention my experience with this recipe.
Delicious! I always end up tweaking since I never have all the listed ingredients.
I replaced 1/2 of liq splenda with gingerbread syrup.....and the other half a splenda quick pack.
I also was out of oil and used butter.....and I didn't have any baking soda, so I used a whole tspn of baking powder. Didn't rise much but is sure tasted great. Made the cream cheez frosting then sprinkled with toasted pecans & walnuts.
I plan on taking them to a church gathering tomorrow....if they make it that long
Renee, I do that all the time, get started on a recipe then realize Ii'm out of a certain ingredient. Question, so you used only 1/2 cup liquid Davinci's in the whole recipe? (along with a SQP for sweetner) Was that enough liquid? I'm still sorta confused on how much liquid this recipe requires
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Old 11-25-2007, 06:10 AM   #28
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The original recipe calls for one cup of splenda OR the equivalent ....(one quick pack) OR (25 drops liquid) etc.. Some have added davinci syrup instead of splenda, this changes the texture of the bars. Daisy mentioned that she used one cup of davinci syrup and ended up with a bread pudding consistency, not a bad thing I'm sure that would be good too! I used the 25 drops of liquid splenda and mine were easy to pick up and eat. They were better the next day, and even better the third day. I managed to save a couple pieces to take with me on black friday shopping at 3:30 a.m. They had the best texture and flavor. This recipe is definetly a keeper!!
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Old 11-25-2007, 07:11 AM   #29
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Quote:
Originally Posted by 24Fan View Post
Renee, I do that all the time, get started on a recipe then realize Ii'm out of a certain ingredient. Question, so you used only 1/2 cup liquid Davinci's in the whole recipe? (along with a SQP for sweetner) Was that enough liquid? I'm still sorta confused on how much liquid this recipe requires
My bars turned out perfectly moist, yet able to stay in the bar form, a little tender, but yummmmmmmilicious. I just had 2 for brekky w/ my coffee.
Off to church.
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Old 11-25-2007, 08:14 AM   #30
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Kathy, thank you! that clears it up for me


and thanks Renee for letting us know how they turned out! I'll have to try this recipe for Xmas Eve buffet.
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