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Old 10-20-2010, 10:25 PM   #31
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And I just KNOW you're gonna do it, too!
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Old 10-27-2010, 03:03 PM   #32
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Just came back from my former place of employment. I took them some of these bars back when I made them, just dusted with the Splenda, not iced.

Well my former boss (who is an MD) says to me, "Man, those pumpkin thingies you brought were SOOOO good! I loved them!"

I say, "Oh, glad you liked them, I'll have to bring you some more some time." "That's what I was hinting at!" he tells me!

So yeah, even the non-LC crowd likes this recipe.
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Old 10-27-2010, 04:16 PM   #33
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Any photos of this dish? i'm visually motivated. Plus I want to make sure that the end result is what it supposed to look like.

Think I could use coconut oil instead? I only have olive oil, coconut oil?
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Old 10-27-2010, 04:18 PM   #34
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Met, I think coconut oil would be just fine and dandy in this.

I plan to make it again soon (by popular and frequent request, even my DH who is NOT a big fan of pumpkin products) so I'll try to remember to get a photo then and post it!
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Old 10-31-2010, 10:02 AM   #35
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I made this, and oh my is it good. It was more like cake than bars. Kinda like carrot cake. I am going to use a bigger pan than a 9x13.
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Old 10-31-2010, 03:18 PM   #36
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I have the second batch in right now. Man does my house smell good!

I was gonna try it in my sheet pan but DH requested it "exactly the way you did it before!" so I put it in the 9 x 13 again.

I WILL try it in the sheet pan though, to see if it's more "bar-like" that way, cuz I agree, it's rather "cake-like" in the 9 x 13 pan.

Last edited by Charski; 10-31-2010 at 03:57 PM..
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Old 11-01-2010, 05:37 AM   #37
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This will be my birthday cake from now on.
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Old 11-01-2010, 11:10 AM   #38
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I iced the ones I made last night, and finally remembered to take a picture!




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Old 11-01-2010, 11:40 AM   #39
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Wow, it looks like cake! I thought they'd be flat bars. Thanks for the photos!
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Old 11-01-2010, 01:24 PM   #40
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Yeah, that's why I say I want to try them in a bigger pan, like my rimmed sheet pan and see how THAT comes out, although they're so darn good this way DH is telling me to just keep making them like this!
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Old 11-02-2010, 08:06 AM   #41
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bumping this to test out before Thanksgiving!
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Old 11-07-2010, 02:25 PM   #42
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Made this today. I'll let you know. I'm going in to make the icing now. Julie
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Old 11-08-2010, 11:20 AM   #43
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Char, This is one of the bestest cakes I have ever made. My kids took what we didn't eat home, and now I have to make another one. Had a piece for breakfast with my coffee. Thank you, thank you. Julie
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Old 11-08-2010, 12:40 PM   #44
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Glad it was a hit, Julie! I took some with me this morning to a friend's house to have with coffee. She kept saying, "This is SO GOOD!" as she ate 2 big pieces. She's not LC either.

Everyone seems to love it!
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Old 11-08-2010, 12:41 PM   #45
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shoot - that double posted.
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Old 11-08-2010, 08:03 PM   #46
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If you omit your almond flour, and add 2 cups Carbalose flour,
that's essentially the Pumpkin Bar recipe I have been making
for at least 5 years now. Earliest post on LCF (that I can find)
mentioning Pumpkin Bars was about mid-October 2005. Maybe
it was a PD recipe that I was trying to convert when I came
up with that one?!?! I have no idea anymore, where I got the
original......
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Old 11-09-2010, 11:41 AM   #47
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Thanks for the great pics Char! I'm making these soon, ready for some yummy fall pumpkin-y treats!
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Old 12-20-2010, 06:58 AM   #48
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Do you think this could be frozen sans icing and then defrosted and then iced?
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Old 12-20-2010, 08:39 AM   #49
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I'm sure it could - I did that with ChickenLady's carrot cake - defrosted it a month later and iced it and it was perfect!
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Old 12-20-2010, 11:16 AM   #50
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I'm sure it could - I did that with ChickenLady's carrot cake - defrosted it a month later and iced it and it was perfect!
Great I thought it would work and will give it a try. It would be nice to throw together to have on hand for the holiday...trying to do as much prep in advance as possible so I can relax and kick my feet up a bit

Thanks
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Old 12-20-2010, 12:33 PM   #51
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I have made this and cut into serving sized pieces, put into small 8oz. ziplock cups and froze. Thus I can help myself to one serving when I want. If the whole cake was available I would be picking at it. BTW, I frosted it first. Delicious!! My son has taken to checking out the refrig freezer when he pops in for such like goodies.
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Old 12-20-2010, 06:00 PM   #52
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I have made this and cut into serving sized pieces, put into small 8oz. ziplock cups and froze. Thus I can help myself to one serving when I want. If the whole cake was available I would be picking at it. BTW, I frosted it first. Delicious!! My son has taken to checking out the refrig freezer when he pops in for such like goodies.
Thanks for that info! Great to hear. It smelled divine and I cut a tiny little corner off and it was deeeelish.
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Old 12-21-2010, 04:48 PM   #53
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I want to make this for Christmas Eve, I have powdered Erythritol, would I use the same amount and I don't have any Stevia; I've tried two kinds and didn't like either one. Can I add a little more Erythritol or Splenda?.......Ann
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Old 12-21-2010, 06:49 PM   #54
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Great recipes guys. These look like great bars. Thanks.
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Old 12-24-2010, 06:07 PM   #55
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Non-lcing dh preferred this to pumpkin pie -- and he swears he doesn't like cream cheese! I prepared mine in 2 of the toss 'em pans (8"x8"?) and they are pretty thick. Next batch I'll make in flatter pans.....may fix 1/2 of batter for me and then toss in some dried fruit, maybe some chopped pecans, in the remaining batter for dh! Wonderful tweaking!!!! Thank you! dianne
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Old 12-24-2010, 08:41 PM   #56
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My bars turned out to be more like cake, served it tonight, Christmas Eve, and it was a
a big hit........... A keeper for sure.............Ann
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Old 01-03-2011, 03:58 AM   #57
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I made these this weekend and they were so good. I only used 1 1/3 cup Erythritol and about 3/4 cup Splenda for the mix and I added about 1 cup chopped pecans to batter. Then for the icing I used 1 cup Xylitol and 1 cup Splenda. I just used what I had on hand and my husband and I both loved these. This is a keeper for sure. They are great with a good cup of coffee.
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Old 01-05-2011, 03:28 PM   #58
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I made this a couple of days ago and, OMG, it is FABULOUS!

I think it should be called pumpkin cake instead of pumpkin bars. But I have no problem with the cakelike texture. It's very moist and, oh sooooooooo good!

I followed the exact recipe except for the sweeteners. I only wanted to use Erythritol and NuNaturals Stevia. I asked Charski about it and she gave me her recommendations of what to use.

The recipe calls for:
1 1/3 cup granular Erythritol
1/2 cup granular Splenda
1/4 teaspoon NuNaturals 0 Carb NuStevia powder

I cut out the Splenda and added another 1/2 cup to the Erythritol and added another 1/8 teaspoon to the NuNaturals Stevia. This turned out perfectly, Charski, thank you so much!

I also used the rice bran oil instead of vegetable oil, like Charski did.

That cream cheese icing sounds absolutely incredible but I just top mine with homemade whipped cream instead (with my isi whipper) because it's what I happened to have on hand at the time and, OMG, it is to die for with the whipped cream!

I don't think I'll be making this again for a looooooooong time because it is TOO GOOD and I can't stay out of it! But now I already have the perfect Thanksgiving dessert planned out for next year. This beats pumpkin pie any day for me!!
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Old 01-05-2011, 04:05 PM   #59
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So glad you like it! And yes, it IS more like cake than bars, no matter WHAT Paula Dean calls it!
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Old 01-05-2011, 08:04 PM   #60
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So glad you like it! And yes, it IS more like cake than bars, no matter WHAT Paula Dean calls it!
Yes, Paula doesn't know what she's talking about. It's CLEARLY cake, no two ways about it!

In OUR WORLD, it's pumpkin CAKE!
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