Pumpkin Bars with Cream Cheese Maple Walnut Icing
I posted this last year under a Thanksgiving thread. I LOVE the recipe, and it got some great reviews from other forum members. Enjoy! :thup:
Mix: 1 cup almond flour 1 tsp cinnamon 1/2 tsp ground cloves (or 2 tsp Allspice instead of cinn or cloves) 1/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 24pks splenda (OR 1/2 cup davinci SF syrup and 6pks of Splenda) 3 tblsp chopped walnuts Then mix: 1 cup mashed pumpkin 2 eggs 1/2 cup oil Mix dry into wet and pour into sprayed 9x13 inch pan. Bake 350 for 30-40 min. Let cool then frost. Really good next day!!! If they last that long!!! Cream Cheese Walnut Frosting 4 oz softened cream cheese 2 tbsp softened butter 2 tbsp cream 1 tsp maple or walnut extract 1 tsp vanilla extract (will also work with 2 tsp vanilla instead of the maple or walnut) 6 pks splenda OR SF vanilla syrup to desired taste and consistancy. Mix all together till smooth then add 3 tbl chopped walnuts and spread on bars! 18 bars at roughly 3.5 carbs each and 2.5 if you use the Davinci and splenda. |
OH MY GOSH!! I could kiss you, seriously! That is one of my FAVORITES! I cannot wait to try this recipe, after I get some more almond flour, I just made chicken strips two days ago & used it all, darnit! Anyways, thanks so much!! Cannot wait to try this :)
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Becki I made these lastnight. Delish ! :yum: Thanks for the recipe...
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Best tasting dessert I've had from this forum. It tastes similar to a cake my mother used to make for me when I was a kid.
Next time, though, I'm going to add two teaspoons of maple and leave the vanilla out to see if it gets a little more of the flavor I like. :thup: |
Where do you get the almond flour? This sounds like a recipe I could make tonight - just happen to have the pumpkin and all other ingredients at home - except for the almond flour!
Sue |
just grind regular 'ol almonds in a blender or food processer and PRESTO almond flour (at least that's what I do) ;)
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Fantastic!! I'm sure I have some almonds at home in the freezer - can't wait to try this. I have Torani Caramel syrup at home as well - bet it would 'kick it up a notch', don't you think?!
Sue |
Boy does that ever sound good. I will have to try that soon.
Linda |
hi everyone,
is it possible to leave out the packets of splenda entirely and just use only Davinci syrup? |
This recipe is outstanding, (dangerous really), I have not been able to mange portion control. I used Gingerbread Davincis w/ the spenda, and added 1/2 tsp vanilla extract and a few drops almond extract. Did not try the frosting yet as we ate 1/ 2the bars before I even thought about the frosting. And true, they are even better the 2nd day.Thanks beans!
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:D They ARE addicting! Glad you liked them! |
Now this does sound good, cant wait to try it!
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After reading all the good reviews I made these tonight and they are absolutely fantastic!!!!! :yay:
I have tried other 'cakes' and the like and this one has no funny taste or strange texture. It is just wonderful! The only things I did differently are that I used hazelnut meal instead of almond flour and did not use any extract in the frosting (too bad, I didn't realize I was all out). I did use the da vinci syrup variation and used toasted marshmellow flavor since that is what we have had on hand. Two thumbs up!!!! I am already considering bringing these for my family's potluck Thanksgiving! :yum: |
Yep, this is a keeper...I'm going to double it and try making a layer cake later this week. Will let you all know how it goes.
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Do ya'll really use a 9/13 pan. I thought it would be too big for the amount of batter so I used a smaller rectangular glass dish. I also thought 24 packets of splenda was too much, it has too much of a splenda taste, has anyone else made it with all the splenda (as opposed to using half di vinci syrup)? It filled a need, I was wanting something that tasted this way...
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