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Old 12-03-2008, 06:12 AM   #211
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Quote:
Originally Posted by scott123 View Post
"Iiiiiiiiiiiiiiiiiiii'aaaaaammmmmmmmmmmmmmm gooooooooooiiiiiiiiiiiiiiiiiiiiing to wiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn..."

I just eat it fast and say "No you're Not" lol
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Old 12-03-2008, 09:06 AM   #212
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LMAO at Scott and Kevin!!!!!!!!!!!!!!


Kevin, what a beautiful baby!!!! Grandchild?
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Old 12-18-2008, 09:37 PM   #213
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tagging thread for later.
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Old 12-19-2008, 09:00 AM   #214
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Originally Posted by Jake View Post
tagging thread for later.
Yeah, for like when you have a week's vacation and have time to read it.
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Old 12-19-2008, 09:04 AM   #215
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Exactly!
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Old 12-19-2008, 08:25 PM   #216
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Originally Posted by retroworx View Post
Yeah, for like when you have a week's vacation and have time to read it.
lol, no kidding!
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Old 02-02-2009, 08:02 PM   #217
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Originally Posted by retroworx View Post
Yeah, for like when you have a week's vacation and have time to read it.
Ditto but I'm gonna try

Haven't been around in about 3 - 3 1/2 years, climbed back on the wagon this year... It was hard with all this "extra" weight I brought back with me.
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Old 04-13-2009, 04:58 PM   #218
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Bumping!

HUGS
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Old 12-24-2009, 01:07 PM   #219
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Sweetener help!

I use Sensato powdered erythritol and it doesn't say what the sugar equivalents are on the label. I know that powdered Eryth is different than granular and Erythr is only 70% as sweet as sugar. But I'm now really confused about how to approach recipes. So, when I'm baking, what is the Splenda equivalent or sugar equivalent of a)powdered eryth and b)granular erythr? And which one should I use in brownies or cake?

There are even some recipes that call for granular erythr but then say to powder it! So can I just use the powdered? But how much?

I recently made Ooey Gooey brownies with sensato GRANULAR erythr, (which I did NOT powder) and they were way too sweet. (I did use pure stevia, 1/2 teaspoon as the recipe states). So I'm trying to figure all this out!

Thanks!
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Old 12-25-2009, 07:06 AM   #220
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I know that granular erythritol is 70% as sweet as sugar. So when I substitute it for sugar, I us it cup for cup, and then add a little sucralose to compensate. When I powder erythritol, each 1/4 cup of granular measures out to slighlty less than 1/3 cup. I use 1/3 cup of powdered erythritol for each 1/4 cup granular erythritol. I suspect your brownie problem was caused by using too much stevia.
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