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  #1   ^
Old Tue, Oct-19-04, 13:11
4beans4me's Avatar
4beans4me 4beans4me is offline
Anyone?? Bueller?
Posts: 16,240
 
Plan: Atkins
Stats: 140/135/125 Female 5'5
BF:
Progress: 33%
Default 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!

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.
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  #2   ^
Old Tue, Oct-19-04, 15:06
Iowan's Avatar
Iowan Iowan is offline
Sexifying me
Posts: 2,969
 
Plan: one pound at a time plan
Stats: 242/242/199 Female 5'4
BF:dont want to know
Progress: 0%
Location: Iowa, Baby!
Default

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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  #3   ^
Old Wed, Oct-20-04, 12:17
PKV PKV is offline
LOVING SUMMER
Posts: 9,449
 
Plan: COUNTING THOSE CARBS
Stats: 188/140/125 Female 5'2
BF:
Progress: 76%
Default

Becki I made these lastnight. Delish ! Thanks for the recipe...
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  #4   ^
Old Sun, Oct-24-04, 20:11
believer1's Avatar
believer1 believer1 is offline
New Member
Posts: 17
 
Plan: my own version
Stats: 189/162/170 Male 5 feet 9.5 inches
BF:
Progress:
Default

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.
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  #5   ^
Old Wed, Oct-27-04, 12:39
teddymom1's Avatar
teddymom1 teddymom1 is offline
Senior Member
Posts: 515
 
Plan: SB
Stats: 205/176/150 Female 5'1"
BF:
Progress: 53%
Location: Edmonton
Default

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
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  #6   ^
Old Wed, Oct-27-04, 13:41
believer1's Avatar
believer1 believer1 is offline
New Member
Posts: 17
 
Plan: my own version
Stats: 189/162/170 Male 5 feet 9.5 inches
BF:
Progress:
Default

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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  #7   ^
Old Wed, Oct-27-04, 13:54
teddymom1's Avatar
teddymom1 teddymom1 is offline
Senior Member
Posts: 515
 
Plan: SB
Stats: 205/176/150 Female 5'1"
BF:
Progress: 53%
Location: Edmonton
Default

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
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  #8   ^
Old Wed, Oct-27-04, 19:44
windy's Avatar
windy windy is offline
Senior Member
Posts: 826
 
Plan: My Own
Stats: 248.5/228.4/150 Female 5' 3"
BF:
Progress: 20%
Location: Illinois
Default

Boy does that ever sound good. I will have to try that soon.

Linda
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  #9   ^
Old Wed, Nov-03-04, 00:02
Inanna Inanna is offline
Registered Member
Posts: 77
 
Plan: Atkin's
Stats: 255/255/170 Female 5'9
BF:
Progress: 0%
Location: Southern Ontario
Default

hi everyone,
is it possible to leave out the packets of splenda entirely and just use only Davinci syrup?
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  #10   ^
Old Fri, Nov-05-04, 14:41
LCme LCme is offline
Registered Member
Posts: 55
 
Plan: atkins
Stats: 300/202/140 Female 5feet 7 inches
BF:
Progress: 61%
Default

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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  #11   ^
Old Fri, Nov-05-04, 20:03
4beans4me's Avatar
4beans4me 4beans4me is offline
Anyone?? Bueller?
Posts: 16,240
 
Plan: Atkins
Stats: 140/135/125 Female 5'5
BF:
Progress: 33%
Default

Quote:
This recipe is outstanding, (dangerous really)


They ARE addicting! Glad you liked them!
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  #12   ^
Old Sat, Nov-06-04, 10:58
MaryToU's Avatar
MaryToU MaryToU is offline
& Dillion Doggie Do!
Posts: 2,061
 
Plan: Atkins, Maintenance
Stats: 221/172/147 Female 5'6"
BF:Sizes over scale!
Progress: 66%
Default

Now this does sound good, cant wait to try it!
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  #13   ^
Old Sun, Nov-07-04, 17:50
etoiles's Avatar
etoiles etoiles is offline
Senior Member
Posts: 1,339
 
Plan: Vegetarian Atkins
Stats: 283/179/150 Female 68"
BF:
Progress: 78%
Location: Chicago, Illinois
Thumbs up

After reading all the good reviews I made these tonight and they are absolutely fantastic!!!!!

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!
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  #14   ^
Old Mon, Nov-08-04, 10:24
believer1's Avatar
believer1 believer1 is offline
New Member
Posts: 17
 
Plan: my own version
Stats: 189/162/170 Male 5 feet 9.5 inches
BF:
Progress:
Default

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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  #15   ^
Old Thu, Nov-11-04, 15:52
Bebet's Avatar
Bebet Bebet is offline
Senior Member
Posts: 241
 
Plan: SBD
Stats: 209/173/150 Female 5'7"
BF:40.9%/33.5%/23%
Progress: 61%
Location: Central Texas
Default

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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