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Old 01-08-2011, 01:12 AM   #61
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Hi Charski I have a question about the icing:

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
Sweetener to taste (I use powdered xylitol and NuNaturals powdered stevia) - equivalent to about 2 cups Sugar
1/2 cup heavy cream
1 teaspoon vanilla extract

Is it really equivalent to 2 cups or is it just 1? That kind of seems like a lot but, then again, what do I know? Just making sure
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Old 01-08-2011, 04:59 AM   #62
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I made it exactly as written and it was really good. I'm glad you didn't replace the picture of your darling dog, I smile everytime I see it..................Ann
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Old 01-08-2011, 06:01 AM   #63
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Thank you Ann!
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Old 01-08-2011, 10:07 AM   #64
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To me frosting needs to be makes-your-teeth-hurt sweet!

But start with the equivalent of 1 cup and see what you think. You can always add more.
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Old 01-08-2011, 03:38 PM   #65
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Quote:
Originally Posted by Charski View Post
To me frosting needs to be makes-your-teeth-hurt sweet!

But start with the equivalent of 1 cup and see what you think. You can always add more.
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Old 01-09-2011, 04:04 AM   #66
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I thought the sweetening for the frosting was perfect, but I'm in the "sweet enough to make your teeth hurt" camp.
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Old 01-20-2011, 07:36 AM   #67
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This looks delish. I am baking illiterate. I only have granular splenda and ezsweetz. Can someone give me the amounts of these I could use? PLEASE?
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Old 01-21-2011, 11:38 AM   #68
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If I'm out of the erythritol, I use 1 cup granular splenda and I use 24 drops of EZ sweetz which is equal to 1 cup sugar. These pumpkin squares are the best! The icing is much better, though, with the granular Erythritol. HTH
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Old 01-21-2011, 11:42 AM   #69
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Quote:
Originally Posted by whoknew View Post
If I'm out of the erythritol, I use 1 cup granular splenda and I use 24 drops of EZ sweetz which is equal to 1 cup sugar. These pumpkin squares are the best! The icing is much better, though, with the granular Erythritol. HTH
Thank you!
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Old 01-21-2011, 12:44 PM   #70
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I thought Splenda measured cup for cup as sugar. Julie
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Old 01-21-2011, 08:06 PM   #71
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I thought Splenda measured cup for cup as sugar. Julie
The granular Splenda does (splenda like sugar). The liquid is 24 drops for 1 cup, and I'm not sure about the packets....I think one packet is equal to 2 tsps sugar. HTH
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Old 01-23-2011, 11:26 PM   #72
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MOJAVE - My local Whole Foods had the NuNaturals Stevia powder. It was on the isle with the other baking products but opposite of the flours, almond flour, etc. I just so happened to find it - the clerks didn't even know where it was. I'd was looking for something else and there it happened to be. Hope you do find it.



Quote:
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These sound wonderful. I haven't been able to find NuNaturals stevia powder. You mentioned it in another post and I wanted to try it out.We were visiting family in Santa Barbara and I checked out Lazy Acres and Whole Foods with no luck. I did stock up on almond flour, my small town hfs doesn't carry it. So different than using almond meal from TJ's, a revelation! Any leads on who carries the NuNaturals?

Thanks, Dee
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Old 09-08-2011, 12:36 PM   #73
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I bought half of a Princess pumpkin at the Mexican grocery last week, used half of that to make pumpkin fries and then cut the other piece in half, nuked it til tender, let it cool, scraped it from the rind and used it in this recipe. It was a little looser than canned pumpkin so I reduced the oil to 3/4 cup. Boy it's moist and good!

I didn't put nuts IN the cake this time, but I frosted it with the cream cheese frosting and then sprinkled chopped pecans on top. MMMM.
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Old 09-08-2011, 01:01 PM   #74
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OK, I have to ask.....what is a Princess pumpkin? I googled it and got a load of Disney stuff and a cat getting a bath -- none appetizing!!!! dianne
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Old 09-08-2011, 01:41 PM   #75
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LOL Dianne!

They're also called "Cinderella Pumpkin" and the original French name is Rouge vif D'Etampes - it's a cooking pumpkin and it's quite tasty stuff.
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Old 09-08-2011, 02:05 PM   #76
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Quote:
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LOL Dianne!

They're also called "Cinderella Pumpkin" and the original French name is Rouge vif D'Etampes - it's a cooking pumpkin and it's quite tasty stuff.
:blush: I googled Cinderella pumpkin....gotcha!! Thank you!! I'll have to be on the lookout for one of those. My dh is scheduled for a trip to PA this fall when the longneck pumpkins are in -- those are my favorite right now! I'll have to print him a picture of the Cinderella so he can look for one of those!

and one more time....this recipe is the best one I've ever tried. My non-lc friends love it and ask for it; and dh can eat a 1/2 pan plain. I've offered to make it with some raisins and nuts for him and he refuses -- it would ruin it! Thanks for all you do!! dianne
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Old 09-08-2011, 02:10 PM   #77
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You're making me :blush: - thanks, girlfriend!

My DH professes to not LIKE pumpkin stuff much but he will eat a big hunk of this cake for an evening snack whenever there is any around. It really is good.
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Old 09-09-2011, 09:29 AM   #78
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These are delicious! We are having 20 people over tomorrow for DH's birthday and this is dessert. I have already printed several copies of the recipe (with proper credit of course!!) because every time I have made them someone asks. Thanks Char for a winner, as usual :cool

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Old 10-07-2011, 05:02 PM   #79
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Totally making this on Sunday.....you know just to have for breakfast next week with my coffee!
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Old 10-25-2011, 09:24 PM   #80
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I have been looking for a pumpkin recipe, Thanks!
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Old 10-05-2013, 08:09 AM   #81
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I just took this out of the oven. I hope it is as good as it smells!! I am taking it to a church dinner later.
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Old 10-05-2013, 12:48 PM   #82
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Hope you like them, Brenda! I need to make some. Even DH, who isn't the world's biggest fan of things pumpkin, really liked these.
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Old 10-05-2013, 01:14 PM   #83
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Char.......Did you ever bake this in your sheet pan?
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Old 10-05-2013, 07:03 PM   #84
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Ummm...honestly, Pam, I don't remember - but I don't think I did.

60 year old menopausal brains aren't good for much it seems!
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Old 10-05-2013, 10:38 PM   #85
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Hey, Char......I'll try it (in a few days) and let you know the results.
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Old 10-06-2013, 05:11 AM   #86
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This was a hit. Very very good. I am not sure why it is called bars as it was deep enough to be cake. More people ate this pumpkin cake then the other desserts there. I will be making this for thanksgiving. Yum. I used a 9x13 an fit was perfect.
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Old 10-06-2013, 11:33 AM   #87
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Paula Deen called it pumpkin bars, which is why I did, since I basically just tweaked on her recipe - but yeah, baked in a 9 x 13 it's most definitely cake-like. Everyone seems to really enjoy it!
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Old 10-06-2013, 01:12 PM   #88
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I made this for the first time last night, boy is it ever good! Also made the frosting, best cream cheese frosting I've had. I used cocnut oil and doubled the spices. I like my pumpkin stuff spicey, lol. Thanks for posting this recipe Charski it was a big hit here too.
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Old 10-06-2013, 03:07 PM   #89
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I made this for the first time last night, boy is it ever good! Also made the frosting, best cream cheese frosting I've had. I used cocnut oil and doubled the spices. I like my pumpkin stuff spicey, lol. Thanks for posting this recipe Charski it was a big hit here too.
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Old 10-07-2013, 11:13 AM   #90
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I am already thinking of adding some walnuts to this and some carrots,, I think it could double as a great carrot cake..
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