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Old 11-25-2008, 09:22 PM   #61
bobo36us
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Mine is cooling now

I can't have it till Thanksgiving though

Here is what it looked like. Of course it still needs
whipped cream, but I can tell it's gonna be nice and
gooey cuz it was still a little jiggly when I took it out

I sure hope mine looks like Laurens when I dive into it!!!




The recipe makes a ton of crust for an 8 X 8 pan. You can't
really tell from this pic, but this crust is very thick! I could
have easily spread the crust all the way to the top, but chose not to.



The filling (before cooking) is very similar to a cake batter in consistency (IMO)


The 8 X 8 pan was perfect. My cake only rose about 1/4", and
only fell about 1/4".

Last edited by bobo36us; 11-25-2008 at 09:52 PM..
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Old 11-25-2008, 11:56 PM   #62
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Bobo

That is what mine looks like too but in a different dish..sure hope they turn out good.

Happy Thanksgiving!
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Old 11-26-2008, 08:37 AM   #63
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I'm making mine in a 9 x 13 pan this time. (today). I like a thinner and crispier crust, if that's possible. I'm planning on using Splenda Brown sugar blend today in the crust alone and see if that little bit of sugar will caramelize in the crust and make it more like I like it.

I adore real graham cracker crust made with butter and sugar--I used to try and steal spoonfuls of it from my mom's bowl as a kid whenever she made it. I could sit and eat just that mixture with a spoon, I swear

I'm also debating mixing ground pecans half and half with the ground almonds. If I do, I'll let ya'll know how it worked out.

Happy Almost Thanksgiving Day all!
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Old 11-26-2008, 09:31 AM   #64
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Well Lauren,

You really have outdone yourself g/f on this one!! Thank you!! Its wonderful...gooey and great just a little bit too sweet but that is ok with me...I had to sneak a taste of it before the big Turkey day...

Happy Thanksgiving all!
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Old 11-26-2008, 12:08 PM   #65
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Lauren:

I just made mine for tomorrow..And I made a mini-one in a ramekin for my lunch. It is absolutely fabulous, fabulous!!!! This is one of my favorite desserts ever!!!
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Old 11-26-2008, 12:22 PM   #66
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Hey Lauren............no pressure, but there are sure alot of
people counting on this to be a big hit tomorrow.......LOL

I am actually NOT going to say a word about it being low carb
just so there are no pre-conceived notions when my family tastes it. (muawhaha).

My mom will be the big test. There is always "something funny" in
anything diet I ever ask her to try, but we probably all know somebody
like that as soon as they hear the word "diet" anything.......LOL

Last edited by bobo36us; 11-26-2008 at 12:24 PM..
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Old 11-26-2008, 12:50 PM   #67
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Mine's out and cooling. The house smells simply DEEE-vine!

Ok, now the jury is out until tomorrow when we cut into it, but here are my tweaks:

Splenda Brown Sugar blend instead of xylitol and stevia in the crust. Baked in a 9 x 13 pan to make it thinner.

1/4 cup of coconut flour to the filling batter to make it cakier. (is that a word?)

I'll let ya'll know (in the spirit of Paula)
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Old 11-26-2008, 01:33 PM   #68
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LOL Bobo. Count me as one of those peopole, Lauren I've got it in the oven right now. Looks delish.

LOL LC4Me "I'll let ya'll know" nice
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Old 11-26-2008, 01:34 PM   #69
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My guests last night LOVED LOVED LOVED it.

I'm glad I have some left over for me...
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Old 11-26-2008, 01:57 PM   #70
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I made this yesterday too, but I had way too much pumpkin for my 8X8" pan (only used 15 oz can pumpkin). I baked the extra pumpkin along side in a loaf pan and ate some of it yesterday, MMMMM! Can't wait to cut into the cake, I may sneak a piece before tomorrow. I used xylitol and didn't use any stevia (ran out) and it's plenty sweet for my taste (and no cooling effect, must be from all the cream cheese!). Thanks Lauren!
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Old 11-26-2008, 03:18 PM   #71
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Everytime I read this thread, it makes me want to sneak a taste at mine! It's been in the fridge since Sunday.
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Old 11-26-2008, 03:18 PM   #72
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Lauren,

I am going to make this for Thanksgiving.

I got my powdered erythritol that I ordered.

So my question is, how much of the powdered erythritol do I use in place of the regular erythritol?
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Old 11-26-2008, 03:27 PM   #73
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I'm not Lauren, but I've seen this answered before in another thread. If the recipe calls for granular and you are using powdered it's almost double the amount.
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Old 11-26-2008, 04:15 PM   #74
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Quote:
Originally Posted by BikerAng View Post
I'm not Lauren, but I've seen this answered before in another thread. If the recipe calls for granular and you are using powdered it's almost double the amount.
Thanks BikerAng
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Old 11-26-2008, 04:24 PM   #75
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Biker & Dreamchaser..............that might be correct, but I don't think so.
I would search a little more before trying that.

When I am out of powdered Erythritol and only have the granular kind,
I will pulverize into a powder in the food processor, and the volume
really doesn't change much at all.

In other words, 1 Cup granular into the food processor usually
yields me about 1 Cup powdered back out.

Just my personal experience.

Last edited by bobo36us; 11-26-2008 at 04:29 PM..
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Old 11-26-2008, 04:37 PM   #76
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Quote:
Originally Posted by bobo36us View Post
Biker & Dreamchaser..............that might be correct, but I don't think so.
I would search a little more before trying that.

When I am out of powdered Erythritol and only have the granular kind,
I will pulverize into a powder in the food processor, and the volume
really doesn't change much at all.

In other words, 1 Cup granular into the food processor usually
yields me about 1 Cup powdered back out.

Just my personal experience.
OK, thanks bobo!
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Old 11-26-2008, 09:42 PM   #77
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KB - Pusher, hah! Hey, this is some good stuff. Glad your guests enjoyed!

Christina - Glad you liked the gooey cake! That's high praise since you are en experienced LC dessert chef with everything you're always cooking. It is a bit sweet for the LC palate. Totally like how I remember her original recipe!

Bobo - Yaaay, you posted some of your fabulous photos! Best of luck with the big taste test tomorrow. I'm crossing my fingers for ya!

Locarb4me - Your idea for the crust sounds wonderful! This one is supposed to be like the one made from white cake mix from Paula's recipe (minus the heart attack inducing ingredients, LOL). You might want to add a teaspoon of honey to your crust since you said you like Graham cracker crumbs.

Carolyn - I'm honored to hear that from your, creator of so many good LC desserts!

Angie - Good to know it works with xylitol, too! If you sneak a piece, all is not lost since this can be served in pieces (check the FN website).

Dreamchaser, got your pm.
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Old 11-26-2008, 09:48 PM   #78
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I read the original Paula Deen recipe on the Food Network site. She has a PB gooey cake variety, using chocolate cake mix for the crust, and peanut butter instead of pumpkin.

I'm going to try modifying the crust with either cocoa powder or baker's chocolate! Sounds like a great New Year's treat!!!!
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Old 11-27-2008, 06:43 AM   #79
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Well, in a few hours, I can tell you how my experiment worked out. I wouldn't add honey though, I'm scareder of fructose than I am of plain sugar. I used to love honey and I miss it, but with a fatty liver and insulin resistance, I avoid it like the plague now.

It will be fun to check back and compare notes!
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Old 11-27-2008, 07:04 AM   #80
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I'm dying to try this but I'm worried about using a sugar alcohol. Does erythritol cause digestive issues?
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Old 11-27-2008, 08:05 AM   #81
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Nope..it dont with me..but it might with some...make a half a batch and try it ...you will be hooked!!


HAPPY THANKSGIVING EVERYONE!

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Old 11-27-2008, 08:06 AM   #82
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Quote:
Originally Posted by krittermom View Post
I'm dying to try this but I'm worried about using a sugar alcohol. Does erythritol cause digestive issues?
I'm like you, but I don't think it is like SA's..I made a tiny one for myself and didn't feel any effects..LOLOL

Thanks, Lauren for the compliment.

I am thinking I will remove this from the refrigerator an hour or so before serving it. I'm thinking it will taste great almost at room temperature..

This will be my breakfast the rest of the week as we have only 4 of us today for dinner.
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Old 11-27-2008, 08:10 AM   #83
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Quote:
Originally Posted by KlingonBabe View Post
I read the original Paula Deen recipe on the Food Network site. She has a PB gooey cake variety, using chocolate cake mix for the crust, and peanut butter instead of pumpkin.

I'm going to try modifying the crust with either cocoa powder or baker's chocolate! Sounds like a great New Year's treat!!!!
I have made the peanut butter version (HC) I drizzle melted chocolate and melted peanut butter chips on it and cut it into squares. You can pick it up like a thick brownie. It is one of those desserts that people take a bite of and moan happily as they chew.
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Old 11-27-2008, 08:31 AM   #84
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Quote:
Originally Posted by shadowzip View Post
I have made the peanut butter version (HC) I drizzle melted chocolate and melted peanut butter chips on it and cut it into squares. You can pick it up like a thick brownie. It is one of those desserts that people take a bite of and moan happily as they chew.
Oh gosh....must have some soon!!
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Old 11-27-2008, 11:28 AM   #85
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DH and I had a piece of this and it was totally awesome!! I savored every bite of it!

Well done Lauren!!
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Old 11-27-2008, 01:34 PM   #86
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We had some of this last night, as we had a rotisseried pork roast dinner with my Mom. This is very good stuff!

I made the full recipe and divided it between two loaf pans, so one will go with us today to my Dad's for the traditional turkey dinner.

Good job, Lauren!
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Old 11-27-2008, 03:17 PM   #87
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Just ate our dessert..BUT, I cut my piece then put it in the microwave for 30 seconds, then plopped the whipped topping on..It was perfect.
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Old 11-27-2008, 05:02 PM   #88
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Mine came out really yummy, Lauren Thanks again for the tasty recipe! I love the texture of the pumpkin in this a lot!

Can't wait to see what you come up with next for us *drool*
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Old 11-27-2008, 05:46 PM   #89
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LovelyForm, I am new too and learning how to best work with sweeteners , but a word about xylitol: It is highly toxic to dogs ( as is sorbitol). It takes such a small amount to be lethal, that I will not even bring it into my house ( having two 'scrappy' terriers).

Erythritol however, has been tested and is perfectly dog safe ( though I wouldn't feed it to them directly, it's just in case they get into of some unsecured sweets)

Just an fyi in case you have fur babies!!
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Old 11-27-2008, 05:48 PM   #90
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Quote:
Originally Posted by CarolynF View Post
I'm like you, but I don't think it is like SA's..I made a tiny one for myself and didn't feel any effects..LOLOL

Thanks, Lauren for the compliment.

I am thinking I will remove this from the refrigerator an hour or so before serving it. I'm thinking it will taste great almost at room temperature..

This will be my breakfast the rest of the week as we have only 4 of us today for dinner.
Erythritol has been tested for intestinal discomfort, and is supposed to be effects-free up to 80 grams.
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