Yeah, but notice that they are talking about EXTRACT - and usually it's white, I believe. So what you have is just the whole leaf, it won't be as "potent" in sweetness as their little extracts. So you might have to use twice as much (ish).
Also, when using it in baking, keep in mind that it doesn't have the bulk of sugar (which is important in some recipes). Also, sugar helps turn things golden and some other chemical reactions.
I believe that there is a book about using Stevia for cooking. Just keep in mind that baked goods won't turn out the same way. You're right, though - it is a boon and it's great that such a small amount packs such a punch!