Oopsie Crazy!

[Melle]

I found a link in another thread, about Cleochatra's "Oopsie" Low-Carb recipes. The original "oopsie" is a roll, and she (and many other chefs) have taken her basic Oopsie recipe, and made everything from Waffles to Crepes to Panini. I am going to get My Personal Chef (DH) to help me make the Basic Oopsie Rolls, tomorrow...then, I'm going to go crazy, from there! I have to find someplace to get Sugar Free Syrups...maybe Country Mart's Health Food Section, or maybe Starbucks or Gloria Jean's will sell bottles of it. So, here is her "Basic Oopsie Recipe":
The Lighter Side of Low-Carb: The Sailor Scouts make my Revol-oopsie rolls!

And, here is the search of her blog, of all the different "Oopsie" recipes. I even saw a "Chocolate Eclaire Cake" and a "Boston Cream Napoleon":
The Lighter Side of Low-Carb: Search results for oopsie
Once again, there are tons and tons of Oopsie Recipes, so when you get to the bottom of the page, click on "Older Posts", for more recipes.

I REALLY want some "Pizzelle Forms", after seeing her Pizzelle Recipe. I'm going to have to start checking ebay, for some.

[Melle]

Cleochatra's Best Ever Revol-Oopsie Rolls


3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.

OK...DH is working today (it's Monday & Tuesday, that he's off work), so it's me, all by myself.

I just made this recipe, exactly as she said...EXCEPT I used 5-drops of Liquid Sweet-n-Low, instead of the packet of Splenda. Sweet-n-Low is sweeter than Splenda, and 10 drops equal a packet, so I only used 5-drops.

I also have some little baking dishes...used to bake individual cobblers and things...about an inch deep and 5" wide. I only have four of those dishes, so I divided it evenly into the four dishes...sprayed with Olive Oil Spray. We have some custard dishes, and when I called DH, he said they were oven-proof, also. So, I can probably use them, to make dinner rolls. I told you I don't cook. I didn't even know those were oven proof. They look like white pyrex, so I should've known.

They're baking on 300, right now.

**********
I just peeked at them. They're definitely going to be BIG rolls (since I only made four). They're about as big around as a tortilla. I'll probably be able to cut one in half, and use only one for a sandwich.

**********
Crappy-Doo! I was reading the forum and almost completely forgot my rolls. They were in the oven for 40-minutes...not 30-minutes. BUT, the oven wasn't heated-up all the way, when I first put them in, so I can subtract 5-minutes for that. And, since they were bigger around, that extra 5-minutes or so, didn't seem to hurt them. They aren't burned, or anything. So, they're on top of the oven, cooling off, at the moment...they LOOK good.

**********
OMG! They are SO good! They ARE a little bit "flaky", which is why she says to be careful about the cooking time, so next time I'll make sure the oven is pre-heated first, and set the timer for 30-minutes, exactly. But, they taste just as good as bread. Now that I've "mastered" the Oopsie Recipe, I can't wait to try some of the other goodies! I'm going to have a chicken-salad sandwich, right now!

**********
After I took them out of the little dishes, they were almost exactly the same size as a slice of bread...but, they were round. So, I just used two of them for my chicken salad sandwich, and cut it in half. I calculated all of the carbs in the ingredients...the way I cut the recipe into fourths, 2 carbs per slice.

Note: If anyone is using this "bread" to pack a lunch, I would not put the ingredients on the bread, when you pack the lunch. If it were me, I'd put two slices of the bread in a zip-lock bag and then have another container of the sandwich spread or lunch meat/veggies. I'd also have a little separate container for mustard/mayo.

[cleochatra]

Hi, Melle! You are so sweet!

I wanted to let you know that I put together a list of tips for people who have oopsie oopsies (problems with the oopsies). I also posted it to my blog, but here it is as well, for anyone who might be having problems with them.

You've tried them. They've disappointed you. You tried them again. What went wrong the last time went right this time, but something new happened.

You are trapped ...in the oopsie zone.
A zone of sight... and of mind.... (Rod Serling, get out of my head, you raven-browed and silvery-tongued manx).

Working with egg whites isn't absolute snogberries and butterflies. There are so many variables that you can think you've nailed a process, only to find something else is now awry. Hopefully these tried and true tips from my kitchen will help your experience be a positive one and not one where you feel you're looking at a pan of stuff that looks worse than Amy Winehouse after a hickey bender. (Bad Amy!)

"My egg whites turned frothy, but they didn't hold up in the batter."

When you whip the egg whites, go for it! You want to almost over whip. I tend to go for really stiff peaks. Like Posh Spice's outie bits! Firm and looking they might cut through glass. With a conventional hand mixer, you are looking at an easy 3-5 minutes. Don't stop when you see froth. These do turn white and peaky!

"I mixed the whites and the yolks. It all went flat. What happened?"

When you add the yolk to the whites, add half or less at a time. Using a tall iced tea spoon (or something tall and slender), make a lazy sine wave (or series of S') across the bowl slowly. Turn the bowl 90 degrees. Repeat sine wave. Then, add the rest of the yolk, distributing evenly around the bowl. Make a lazy sine wave. Turn bowl 90 degrees. Make wave again.

"I scraped the batter from the bowl, but it went weird into the pan."

Scoop batter from bowl. Don't pour. I think scraping from the outset can cause two problems: 1. it breaks down the batter; and 2) the solid comes out first and it could separate and leave liquid. I use a large-bowl spoon or a measuring cup for this.

"I had liquid left in the pan and ended up with runny oopsies towards the end."

It's invariable that there will be some liquid which separates from solid, either occasionally or as a regular event. Start by plopping down 6 piles on your cookie sheet of the solid. Go back to the bowl. What is left? Keep building on the six piles slowly. As you near the end, is there liquid? If so, make a gentle well in each oopsie 'pile' and distribute the liquid among the piles. Think of the piles as mashed potato, and the center, liquidy bits as gravy. The solid holds the liquid in place, allowing no spreading.

"I had a pan of crepes!"

You can also use mini Wilton-type cake pans or muffin top pans to make oopsie if you end up with a runny batter. These pans allow the rolls to cook up uniform and at almost any size you wish! If you use 6 individual small pans, place them in a jello roll pan to keep your pans from sliding off. If you use nonstick pans, never use metal utensils! Don't spray for non-stick, as they are already treated! Let the baked oopsie cool in the pan and shrink away from the edges. Then run a rubber spatula along the edges to loosen and invert onto a cooling rack to cool completely.

Other cake pans also result in different shapes of food items. Lately, I've spotlighted angel food cakes and crullers.

"How do I store oopsies?"

Storage. So you've made it through the baking, and your babies look beautiful. We're talking gossamer beauty so great you almost dropped your coffee cup trying to shield your eyes.

Let the oopsies rest on your counter for up to a day on the cooling rack. After this, I place them in a plastic sack or container with the bag open or the lid loose either on the counter or in the fridge. Air circulation helps keep these from becoming sticky. If you are concerned about leaving these on the counter, by all means, you can store them in your refrigerator.

If I plan to keep the oopsies for more than 2 days, I pop them in the refrigerator and then let them sit on the counter for a bit before using.

"Can oopsies be frozen?"

Absolutely. I mean we're talking surer than than Alison Hanigan will forevermore be known as the girl who says, "This one time... at band camp..." I bag mine two per bag (you can wash bags and reuse them, oh eco-friends and frugal friends, so this isn't a waste of resources or money) and then place smaller bags into a larger ziplock for extra protection from frost.

When I want to use them, I pull out a bag o twins, place them on the counter and allow them to that. Once they are able to be removed from the bag, remove them. Place them on a cooling rack and let them come to room temperature. Use them as you usually do. I have never noticed a change in texture or in flavor due to freezing, and others have reporting great results as well.

"My oopsies are sticking together in the bag and are spongy."

This is normal when they're in a bag touching each other. Go ahead and pull out the number of oopsies you'll need and let them rest on the counter for 30-60 minutes before use. This should help dry them out. If you need to, pop them in the toaster for no more than 30 seconds.

I usually smuggle my buns into restaurants in a baggie in my purse after having left them on the counter. Before I even order, I pull the buns out and let them rest discretely on the table. If I'm on the road, I pull those supple buns from my purse and let them sun on the dashboard (on the bag). One day my son came from school and he said to me, "Mom?! What are those?" I said, "I'm sunning my buns in your parking lot. I love the look of horror at the thought... ahh, teens!

"When they come out of the oven, they're too light and airy. Are you sure these are supposed to hold food?"

Let the rolls rest on a cooling rack before use and let them cool/solidify. They do have a different texture when they first come out of the oven. They become more substantial as they sit on the counter. If I need rolls for dinner I usually make them a few hours in advance or they aren't generally substantial enough for holding food and do tend to be fluffy and airy (and fall apart).


"My oopsies are too dry."

Place them in a bag and seal. they should re-moisten within a few hours. (Whew! That was easy)

"I don't have the time."

Shockingly, from the time I turn the stove to 300 degrees until the oven has preheated, I've assembled ingredients, made the oopsies and have them ready to bake. It is really a quick process, especially once you get the hang of it! And with three ingredients to memorize, you're really booking. You don't need to refer to a recipe after a few batches. The time involved is really minimal. I am a busy person, and understand a lack of time, so I'll even double a recipe just to save time.


I hope these tips will help solve some of those issues which plague the oopsie makers of the world. They can seem daunting, but they're really worth the little bit of effort. And once you've nailed these tried and true techniques, you should find that your oopsies will be oopsies in name only.

Thank you again for the kind mention. I am so smiling right now!

[luckiangel]

WOW lots of tips Cleo!! I find also that i use glass bowls to beat my eggs in and they should be cold or cool. I've not really had any problems ever making them...the very first time i made them there was some liquid in the bottom but i have not had that happen again. I really beat the cream cheese and yolks together so they look like cake batter and I flip them in the whites like i am turning the rubber spatula over in a circle. I just made another batch and made them really small....we made cream puffs and they were just the right size!!!

[Moretta]

The first time I tried them, they turned out great. They are delish.

Thanks for the recipe Cleo and all the pointers.

Melle, glad yours turned out great. Its so nice to be eating bread again, isn't it?

[Melle]

Wow, Cleo! I am so happy that you posted that. So far, everything's turned out fine, but I'm no cook...AT ALL! I married a chef, so I let him do the cooking. But, this is something I want to do.

I made the "Pretty Darned Delicious" cakes, tonight. They smell wonderful and look good, but we have to eat pizza, first. DH is really fascinated with the Oopsie Recipe, so I let him make the pizza, when he got home (under my supervision).

The crust is in the oven now, and in about 5-minutes we'll be topping it.

THANK-YOU SO MUCH for that blog. You just cannot believe how excited I am, about this.

[luckiangel]

Originally Posted by Melle

You just cannot believe how excited I am, about this.

OH yes we can!!!!!!!!!

[Melle]

Originally Posted by luckiangel

OH yes we can!!!!!!!!!

Been there, done that, huh?

Man, I made those "Pretty Darned Delicious" cakes, tonight, while waiting for DH to get home. He made the pizza, while I supervised...me, supervising the Chef. While it was in the oven, I put the cakes in a ziplock bag, to eat after dinner.

We made the pizza, just like the directions. I used my big Pampered Chef Stoneware Casserole lid. I always make pizza on the pizza stone, but I was afraid it would run off the edge of it, so I used my stoneware casserole lid (it's like the one in the picture, below). It worked VERY well. We cooked the crust (alone) on 300, for 20-minutes.

For sauce, we used Best Choice "Chunky Garden Style Spaghetti Sauce", in a jar. It's 11 net carbs for 1/4 cup...which is about how much we used, on the entire pizza. Then we put pepperoni and italian sausage and "Kraft Shredded 4-Cheese Pizza Cheese", on top of everything. We spread the sauce and toppings all the way to the edge of the pizza. Then, we cooked it on 400, until it was browned and bubbly.

OMG! It was FABULOUS and it was SO filling. Two slices, and I couldn't eat another bite. Needless to say, my little cakes are still in the ziplock bag. There's no way I could eat dessert, now. I'll taste them, tomorrow.

[luckiangel]

You're a convert!

[Moretta]

WTG Melle.

[Melle]

Originally Posted by luckiangel

WOW lots of tips Cleo!! I find also that i use glass bowls to beat my eggs in and they should be cold or cool.

You know, when I made the cakes, I had some runny parts in the bottom of the mixing bowl (like Cleo described above). That was the only time that happened, and at that time, I had just washed the bowls and they were still very hot. I'll bet that's what happened. Next time, I'll make sure they're cooled. Thanks for that tip, too, luckiangel!

[buddysgirl50]

Originally Posted by Melle

I found a link in another thread, about Cleochatra's "Oopsie" Low-Carb recipes. The original "oopsie" is a roll, and she (and many other chefs) have taken her basic Oopsie recipe, and made everything from Waffles to Crepes to Panini. I am going to get My Personal Chef (DH) to help me make the Basic Oopsie Rolls, tomorrow...then, I'm going to go crazy, from there! I have to find someplace to get Sugar Free Syrups...maybe Country Mart's Health Food Section, or maybe Starbucks or Gloria Jean's will sell bottles of it. So, here is her "Basic Oopsie Recipe":
The Lighter Side of Low-Carb: The Sailor Scouts make my Revol-oopsie rolls!

And, here is the search of her blog, of all the different "Oopsie" recipes. I even saw a "Chocolate Eclaire Cake" and a "Boston Cream Napoleon":
The Lighter Side of Low-Carb: Search results for oopsie
Once again, there are tons and tons of Oopsie Recipes, so when you get to the bottom of the page, click on "Older Posts", for more recipes.

I REALLY want some "Pizzelle Forms", after seeing her Pizzelle Recipe. I'm going to have to start checking ebay, for some.

Oh I just love these oopsie rolls. I have been making them since Sunday when I started my Atkins Induction. I had french toast this morning made with them using splenda,nutmeg,egg and whole cream and it was so good. I found syrup at this site and just ordered 3 bottles..DaVinci sugar free syrup (also carb free) Netrition's Da Vinci Prices

[luckiangel]

i made lasagna with mine over the weekend. i love the french toast and waffles......we made cream puffs too, my nephew ate them ALL! i had two with my burger tonight. You can really use them for just about anything!!!

[jilltubing]

So how many oopsies can you eat per day on induction? I made a batch last night (4 oopsies) and ate two last night and two today. I am just afraid I will go overboard. I could eat these all day. I mixed some cinnamon, splenda and melted butter together and poured it on top...omg..it was to die for.

Jill

[hummingbird11]

just marking my spot!

[hummingbird11]

LOVE THIS!!!!!!!!!!

The person who says it cannot be done should not interrupt the person doing it ~ Chinese Proverb

Originally Posted by luckiangel

i made lasagna with mine over the weekend. i love the french toast and waffles......we made cream puffs too, my nephew ate them ALL! i had two with my burger tonight. You can really use them for just about anything!!!

[DarleenMB]

Here's a tip for beating the whites ... they should be a room temp. They'll whip up better.