Sugar Free Pumpkin Bars With Cream Cheese Frosting Food

PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

SUGAR FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Bar directions:.
• All Xylitol measurements refer to the measurement of the dry powder, not the melted liquid.
• Melt the xylitol. It takes about 10 minutes for my microwave to melt the xylitol, but microwave times vary. It will be as clear as water when melted - don't let it boil! It's okay to stir it occasionally while melting it. Your wooden spoon will get a crusty layer that washes off easily. Xylitol isn't sticky even when hardened and clean up is a breeze! The xylitol when melted is very, very hot. Be careful and use something that can withstand the temperature - I've used ordinary glass mixing bowls and pyrex measuring bowls without problems. Plastic would probably melt. 2 cups of crystal Xylitol will be less than 2 cups of melted Xylitol - that's okay. It's sweeter than sugar!
• USE OVEN MITS WHEN HANDLING YOUR BOWL OF MELTED XYLITOL. It's that hot.
• In a mixer, blend all ingredients together except the xylitol, flour, gluten and eggs.
• Slowly pour the melted xylitol 'syrup' into the mixing bowl and mix.
• Add flour and gluten.
• Pour mixture into a 10x15x2 cake pan - spray first with cooking spray.
• Bake at 350 degrees for about 25 to 30 minutes or until toothpick inserted in the center comes out clean. Allow to cool.
• Frosting Directions:.
• I've had the hardest time adapting frosting to the Xylitol. I kept trying to use the same volume of Xylitol crystals as sugar. By the time the melted mixture returned to room temperature, the darn stuff would be rock hard and inedible. However, if you don't melt the Xylitol and try to use the crystals creamed with your butter/margarine, it stays too crystallized and gives the frosting an unpleasantly crunchy texture.
• I've finally come upon the perfect balance. It's still very sweet but stays creamy when spread and it's so much better for you!
• So, melt your Xylitol as before. I use my small mixing bowl for this. I have to use oven mits to move the mixing bowl from the microwave to my mixer stand.
• Carefully add your butter or margarine. If you 'plop' it in, hot Xylitol splatters could burn you!
• Add Vanilla.
• Add the cream cheese in small dollops.
• Start the mixer at low speed. Mix until no visible 'lumps' of cream cheese are seen. Blend at low speed for 3-5 minutes.
• Allow frosting to cool on mixer stand. Periodically (every 5-10 minutes or so) turn the mixer on for short 3-5 minute bursts on slow speed. This seems to keep the cooling frosting creamy and prevent hard 'chunks' from forming.
• When cooled to room temperature, spread on your cooled pan of pumpkin bars. For me, if I start the frosting as soon as the bars start cooking, they're usually cooled and ready at the same time.
• Enjoy!

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease Jelly roll pan.
• Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute.
• Stir in Bisquick, cinnamon and raisins.
• Pour into prepared pan.
• Bake until tooothpick inserted in center comes out clean, about 25-30 minutes.
• Cool, frost, and cut into bars.
• Cream cheese frosting: Beat cream cheese, butter, milk and vanilla until creamy.
• Stir in powdered sugar.

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined. Stir in chopped pecans, if desired.
• Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Top with pecan halves, if desired. Cut into squares. Store in refrigerator. Makes 24 bars.
• Cream Cheese Frosting: In a medium bowl beat together one 3-ounce package cream cheese, softened; 1/4 cup butter or margarine, softened; and 1 teaspoon vanilla until fluffy. Gradually add 2 cups sifted powdered sugar, beating until smooth.

PUMPKIN BARS W/CREAM CHEESE FROSTING

Steps:

• PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
• Stir in the eggs, pumpkin, and oil till combined.
• Spread batter in an ungreased 15x10x1-inch baking pan.
• Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
• Cool for 2 hours on a wire rack.
• MUST COOL BEFORE SPREADING ON FROSTING.
• FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy.
• Gradually add powdered sugar, beating well to reach spreading consistency.
• Spread ontop of bars.
• BEST WHEN SERVED REALLY CHILLED!