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Old 11-07-2009, 01:59 PM   #121
dianat216
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I'm planning on making this today but I don't have Stevia. I have the Erythritol and I have Splenda. Can anyone accurately tell me how much Splenda to replace the Stevia with? I've been looking around online but it seems all the Stevia brands have different amounts of sweetness and I can't find anything on Lauren's brand (NuNaturals).

Thanks!
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Old 11-07-2009, 02:18 PM   #122
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Diana - the recipe calls for 1/4 tsp. Stevia which is equal to 1/2 cup sweetness so you could use 1/2 cup Splenda or 1/2 tsp. of Splenda Quick-Pack. You could probably just use more Erythritol also. I would just add a little at a time and taste the batter for the sweetness that you like. I probably would not add the whole amount at once. HTH
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Last edited by Tweaker Geek; 11-07-2009 at 02:22 PM..
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Old 11-07-2009, 04:41 PM   #123
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Well, I just put my second attempt in the oven. I lowered the temp for the glass pan, I used E and stevia to sweeten, and I will start checking at 40 minutes.

We loved it even overbaked, so I am guessing this one will be nirvana. :-)
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Old 11-07-2009, 05:54 PM   #124
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keeping bumped up!
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Old 11-07-2009, 06:09 PM   #125
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Quote:
Originally Posted by Tweaker Geek View Post
Diana - the recipe calls for 1/4 tsp. Stevia which is equal to 1/2 cup sweetness so you could use 1/2 cup Splenda or 1/2 tsp. of Splenda Quick-Pack. You could probably just use more Erythritol also. I would just add a little at a time and taste the batter for the sweetness that you like. I probably would not add the whole amount at once. HTH
Thanks Tweaker Geek! This amount worked perfectly.
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Old 11-08-2009, 04:57 AM   #126
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Well, I think I could have baked it five minutes less....apparently it will be QUITE jiggly in the center when it's done. That being said, it is SO yummy!
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Old 11-08-2009, 01:44 PM   #127
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Diana and Annette - I'm happy the results came out well for both of you!
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Old 12-04-2009, 09:34 AM   #128
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bumping because this is ridiculously good. I baked this in an 11X7" glass baking dish, and cooked it for 40 minutes. Took it to a friends birthday party and people just raved over it.
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Old 12-04-2009, 01:07 PM   #129
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bumping because this is ridiculously good. I baked this in an 11X7" glass baking dish, and cooked it for 40 minutes. Took it to a friends birthday party and people just raved over it.
so, you made it into one big cookie? was it crispy? interested in finding a crispy cookie for the holiday....do you have a picture? thanks!
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Old 12-04-2009, 01:46 PM   #130
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It's not really a cookie, more of a cake/pie - not crispy. The bottom layer is buttery almond flour type cake (amazing!) and the top layer is like pumpkin pie (but WAY better than just plain pumpkin pie). It looked like the picture on the first post (page 1). I'll try to take a picture of a piece and post it.
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Old 12-04-2009, 08:39 PM   #131
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It's not really a cookie, more of a cake/pie - not crispy. The bottom layer is buttery almond flour type cake (amazing!) and the top layer is like pumpkin pie (but WAY better than just plain pumpkin pie). It looked like the picture on the first post (page 1). I'll try to take a picture of a piece and post it.
you have to forgive me, i must be spacing out more than i normally do, i confused this thread with the pizelle thread.....this recipe is excellent....sorry!
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Old 12-05-2009, 09:29 AM   #132
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no worries at all!
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Old 03-04-2010, 01:44 PM   #133
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bumping because i can't have and and came in here to drool!
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Old 03-04-2010, 02:41 PM   #134
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Old 11-09-2010, 06:10 PM   #135
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I'm surprised this one hasn't been bumped up yet for Thanksgiving. If you haven't tried it yet---it's fantastic!
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Old 11-15-2010, 07:19 PM   #136
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I miss Bobo
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Old 11-15-2010, 07:40 PM   #137
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Old 11-15-2010, 09:00 PM   #138
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What is a good substitute for almond flour in this recipe? Can't eat almonds or flax...
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Old 11-16-2010, 11:35 AM   #139
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Dana Carpender uses pumpkin seed flour.
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Old 11-16-2010, 12:56 PM   #140
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This sounds AMAZING!! I'll be trying it out for Thanksgiving this year for sure!
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Old 09-16-2011, 11:07 AM   #141
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Old 09-19-2011, 10:26 AM   #142
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I am such a pumpkin fanatic and this dessert looks so scrumptious it makes my mouth water. I have almost an entire can of natural pumpkin sitting in the fridge. I'd love to make this...hopefully I can track down some of the ingredient.
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Old 10-02-2011, 05:31 AM   #143
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Are folks still making this? Now that I can find pumpkin in the store, I want to try it!
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Old 10-02-2011, 09:04 AM   #144
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Trying it out for Thanksgiving. We always made the (bad HC version). Glad there is a low carb version!
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Old 10-03-2011, 10:07 PM   #145
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Yes! This is one of my all-time favorite fall desserts!
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Old 10-09-2011, 08:57 AM   #146
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OMG....so making this for Thanksgiving
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Old 11-03-2011, 11:08 AM   #147
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I need to make my dessert the night before Thanksgiving. Do I need to refrigerate it? Should I let it warm to room temp before serving or reheat?

Thanks!
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Old 11-06-2011, 03:19 PM   #148
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Just took mine out of the oven and the aroma is heavenly. I had extra batter because I used a 10 in tart pan. Ate a "mini" and this is as close to pumpkin pie as I have tried. I misread the directions and used a half cup butter in the crust instead of 1/4. I had to cook the crust an additional 10 minutes. We'll see how it turns out when it cools. Can't wait!!!!
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Old 11-23-2011, 05:41 PM   #149
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I'm making this for the first time tonight....hope it comes out as good as Lauren's looks.
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Old 11-25-2011, 03:36 PM   #150
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Everyone who tried this for Thanksgiving - how did it come out for you? What responses did you get from people? I love this recipe!
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