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Old 11-25-2007, 12:48 PM   #31
Itsanewme
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I just wanted to add that I froze half a pan of these bars two weeks ago and defrosted them for Thanksgiving and didn't think they were as good. Everyone who tried them seemed to like them but they were kind of spongy instead of cakey. I got several requests for the recipe from non lc'ers so they must have been pretty good.
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Old 11-25-2007, 02:16 PM   #32
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Refrigerate

Do these need to be refrigerated after they are made?
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Old 11-25-2007, 02:59 PM   #33
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Because of the cream cheese frosting I'd say yes.
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Old 11-25-2007, 04:24 PM   #34
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I totally tweaked this recipe and used KevinPa's Carbquik bake mix.

2 c Carbquik bake mix
pumpkin pie spice to taste
2 tsp baking powder
1 tsp baking soda
1/2 c sf pumpkin pie syrup
1/2 c sf cinnamon dolce syrup
Sweetzfree to taste
1/2 c chopped walnuts
15 oz can of pumpkin
4 eggs
2 sticks of melted butter

Baked in an aluminum foil-I think it was 11x2x8 or close to that. When hot it has a delicate cakey bar texture. I made the frosting with only the vanilla extract. I went heavy on the pumpkin pie spice as that's how my family likes it and don't want to taste any Carbquik twang. I will post back how they taste cooled with frosting and try to post pics.
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Old 11-25-2007, 05:09 PM   #35
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Here's the pics of the tweaked recipe make with KevinPa's lc Carbquik cake and cookie mix.





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Old 11-25-2007, 06:04 PM   #36
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Looks good Lisa! They look a bit higher with the C-Q flour blend than what I had when I made them with the original recipe. How's the flavor?
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Old 11-25-2007, 06:07 PM   #37
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Originally Posted by Tweaker Geek View Post
Looks good Lisa! They look a bit higher with the C-Q flour blend than what I had when I made them with the original recipe. How's the flavor?

Very good with the addition of the sf syrups and plenty of pumpkin pie spice. I absolutely hate the C-Q twang so I seasoned until I liked it and didn't notice it. I'll post back how they taste after a night of refrigeration.
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Old 12-02-2007, 04:00 PM   #38
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I just made the original recipe and these are so hard to resist. I didn't even bother with the frosting and they are incredible!! I actually think I might cut back the sweetners next time. Thanks for the great recipe.- Mindy
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Old 12-12-2007, 01:08 PM   #39
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I want to try this so bad, but need to know if I can do this:
for the sweetner, can I use 1/2 cup of Caramel Davinci's & 1/2 cup of Diab. Brown Sweetner/Isomalt/Xytiol to equal 1 cup? I have Splenda, but not real hip on the extra "garb" in the powder form Splenda. I would really like to use the Davinci's syrup, but don't want it to be to "bread pudding" constincey.
Last one it calls for 3 tbls. of Walnuts, can I omit these, are they just there for flavor, can't stomach Walnuts. Thanks for any help.
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Old 12-13-2007, 10:31 AM   #40
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Bumping this up in hopes that someone will know the answers to my questions. Thanks
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Old 12-13-2007, 03:16 PM   #41
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Sherrie
I made these about a month ago. I read the recipe to mean sweetner to equal 1 cup, as the OP finally clarified. If I remember correctly I used only Fiberfit, a liquid form of splenda, for the sweetner. (1 T. plus 2 teas. = 1 c. sugar) No other liquid, other than the oil called for. A combo of dry sweeteners I'm sure would work just fine. I used 2 teas. Fiberfit in the frosting.

They turned out very good. Didn't raise much but could eat like a bar cookie, however, a little on the oily side for holding. I personally like walnuts but I'm sure any nut or no nuts would be fine.

Last edited by alex57; 12-13-2007 at 03:43 PM..
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Old 12-13-2007, 04:30 PM   #42
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Mule Freak
I read a cookbook awhile ago that combined different kinds of sweetners. Karen Barnaby uses Canadian Sugar Twin & Splenda, reducing the total amount of sweetner by 1/2, then using 1/4 of each. I believe it works with other sweetners too, sort of a synergistic effect so you may not need as much of each. Haven't tested this though, so good luck
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Old 12-13-2007, 09:53 PM   #43
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Quote:
Originally Posted by Mule_Freak View Post
I want to try this so bad, but need to know if I can do this:
for the sweetner, can I use 1/2 cup of Caramel Davinci's & 1/2 cup of Diab. Brown Sweetner/Isomalt/Xytiol to equal 1 cup? I have Splenda, but not real hip on the extra "garb" in the powder form Splenda. I would really like to use the Davinci's syrup, but don't want it to be to "bread pudding" constincey.
Last one it calls for 3 tbls. of Walnuts, can I omit these, are they just there for flavor, can't stomach Walnuts. Thanks for any help.

Read my version in post #34-I used Davincis and Sweetzfree and it wasn't bread pudding consistency. The pics are in post #35.
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Old 12-14-2007, 05:39 AM   #44
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I think you are right about the synergistic effects of combining sweeteners. However, the reason Karen Barnaby can get away with so much less sweetener is because Canadian Sugar Twin has cyclamates. The US version doesn't.
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Old 12-14-2007, 08:39 AM   #45
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Thank you all, will be making a 1/2 of the recipe tonite to try and if its as good as you all are saying, well Christmas day I have a new low carb treat, Thanks a million all
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Old 09-26-2008, 08:19 PM   #46
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I have been thinking of making these again Bump
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Old 09-26-2008, 08:35 PM   #47
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Thanks for the bump for us newbies! I am going to make these tomorrow...
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Old 09-26-2008, 09:51 PM   #48
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Subscribing... yum.
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Old 09-29-2008, 06:04 AM   #49
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Making these this coming weekend to take camping
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Old 09-29-2008, 07:15 AM   #50
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Hey Kathy--thanks for bumping these up! I have been totally craving pumpkin stuff now that fall is in the air and these look great! Have fun camping!
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Old 09-29-2008, 08:30 AM   #51
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Ok..now you all have me craving this..Looks great!! Going to fix this weekend and if we like it it will fix for Thanksgiving!!

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Old 09-29-2008, 10:26 AM   #52
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Can I sub the ˝ cup oil with ˝ cup melted butter? These look so good!
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Old 09-29-2008, 10:31 AM   #53
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these are wonderful! mine did not rise any because my baking powder was old and expired some time ago. but the taste was awesome!
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Old 09-29-2008, 11:06 AM   #54
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[COLOR="Sienna"]texasangel[/COLOR] They really do not rise very much even with fresh baking powder. Are you comparing them to the pictures on this page? Those are made with different ingredients. Yours probably would look more like the ones on the previous page if you make the recipe as written.

[COLOR="SandyBrown"]pocahontas[/COLOR] You probably could use butter instead of oil but recipes like carrot cake usually do take oil. I cannot see how they would taste bad
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Old 09-29-2008, 04:06 PM   #55
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i knew from the orginal post they would be thin but mine we kinda see thru thin and 16 bars and them being so very thin really does not make much of a serving. I will definitely make again and try them with fresh baking powder but may have to do a little tweaking if they are still that thin. Thanks.
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Old 09-30-2008, 09:40 AM   #56
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Just marking this thread! I'm gonna email this recipe (AND all the picks) to my mom who says you can't possibly eat LC forever cause she says "can you even eat ANYthing??"
This is just proof that a LC WOL is SOOoo not a death sentence for the taste buds !! Actually more like an awakening.. but then I'm doing way off topic.. I regress The dessert looks delish!
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Old 10-01-2008, 03:57 PM   #57
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I made this last night, without the frosting......I just couldn't wait to taste it. I ate 1/3 of it before putting it in the refrigerator. Next time, I need to keep portion control in mind. It's wonderful without the frosting! Although, next time I'll frost it. It will probably mean that I'll even eat more. I only hope I can control myself! I like this just as much as pumpkin pie. Thanks so much for sharing your recipe!
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Old 10-01-2008, 04:16 PM   #58
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I want some...

NOW!

FED EX, please
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Old 10-02-2008, 07:58 PM   #59
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I went with the recipe in #34 since I wanted them a little thicker...still in the oven after 40 minutes, tried a corner and it was sort of moist, bread pudding like...so I'll give it another few minutes. Tasty though! One thing I mixed up was the quantity of baking soda versus baking powder...reversed them by accident. Will report back later.
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Old 10-02-2008, 09:04 PM   #60
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Just cooled and frosted mine, which tastes delicious...and I'd say has a consistency between cake and bread pudding. Oh, I just remembered I made one other variation to post 34...I mixed 1 cup carbquick and 1 cup almond flour. It is a lovely and tasty bar. Thanks for starting this thread!
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