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Old 07-26-2011, 05:47 PM   #541
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Originally Posted by Kristopia View Post
I LOVE me some Ro-tel - won't go back to other salsas again, if I can help it - such great flavor!
I agree! I use it in a lot of different recipes.
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Old 07-26-2011, 08:04 PM   #542
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Originally Posted by ceecee08 View Post
My cream cheese muffins never come out tasting yummy. And your's look delish. Any solutions??
I add a bit of sour cream and lemon juice to mine
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Old 07-26-2011, 08:46 PM   #543
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I LOVE me some Ro-tel - won't go back to other salsas again, if I can help it - such great flavor!
Snort!
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Old 07-26-2011, 08:48 PM   #544
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I add a bit of sour cream and lemon juice to mine

Yup!
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Old 07-27-2011, 08:14 AM   #545
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Coming out

I've been perusing these threads for weeks now and loving every bit of all three of them, so i figured i might as well start volunteering some of the stuff i've been doing so far. Hope you like them!

Yesterday i gave oopsies a go for the first time...today i'm doing them again to see if i can finally get them right :P



Quick Chocolate 'mousse'



"Reeses Cups" [peanut butter and chocolate cupcakes]

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Old 07-27-2011, 08:22 AM   #546
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More food!

Bacon Wrapped Chicken Cordon-Bleu



[finished cordon-bleu]



Crispy Chicken Tenders [oven baked]



My take on Sheila's pancakes [slightly modified]

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Old 07-27-2011, 08:28 AM   #547
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Even more food!

My hybrid between parmigiana di melanzane and moussaka



Taco Salad [with Holey's faux nachos]



Olive Oil Flaxseed Focaccia and Grilled Cheese Focaccia Sandwiches



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Old 07-27-2011, 08:30 AM   #548
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Oh MY Goodness!! I wish I could stick a fork thru my computer screen to taste every single bit of that!!!
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Old 07-27-2011, 08:34 AM   #549
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Quote:
Originally Posted by iheartdi View Post
I've been perusing these threads for weeks now and loving every bit of all three of them, so i figured i might as well start volunteering some of the stuff i've been doing so far. Hope you like them!

Yesterday i gave oopsies a go for the first time...today i'm doing them again to see if i can finally get them right :P


What was wrong with your oopsies? They look fine to me!

Just in case you want to check to make sure you did things right, I wrote up a trouble-shooting post a while back - but remember this was written for people who were having problems, and yours really look fine to me:
Quote:
Let's go through a little checklist, to see if we can troubleshoot the problem:

- You need two bowls: A larger one for the egg whites, and a slightly smaller one for the yolk mixture.

- When separating the eggs, make sure you don't get any egg yolk mixed in with the whites, or else the whites won't whip up properly.

- Make sure your egg white bowl and beaters are scrupulously clean - any greasy/oily residue could prevent your egg whites from whipping up properly.


Start with the egg whites

- Make sure that you're not trying to whip the egg whites using beaters contaminated with yolk and cream cheese residue.

- Add the cream of tartar to the egg whites - it helps them whip up stiffer and maintain their volume better.

- Do not attempt to whip your egg whites using a blender, because they will not get stiff enough! An electric mixer works best, but you could also use a rotary egg beater or a whisk - they just take a lot longer.

- Whip the egg whites on high speed until they form very stiff peaks. This will take several minutes.

- Stop the mixer and lift your beaters out of the egg whites. There should be peaks that look like this: ||| not like this: ((( And certainly not like this: ~~~

- Additional test for stiff egg whites: Turn the entire bowl of beaten egg whites upside down. If they don't move at all, they're stiff enough. Do this only after first checking for stiff peaks, otherwise, you're likely to end up with your egg whites all over the floor!


Once the egg whites are stiff, you're ready to do the yolk/cream cheese mixture:

- Mix the egg yolks and cream cheese in a different bowl from the whites.

- You don't need to wash the beaters after whipping your egg whites, just scrape off most of the excess stiff egg whites into the egg white bowl.

- Don't soften the cream cheese. It will mix into the egg yolks just fine straight out of the fridge. (You can let it sit at room temperature while you do the egg whites if you want though)

- Just mix away until there's no obvious chunks of cream cheese left.

- The cream cheese does NOT need to be blended into the yolks perfectly smoothly. It's OK to still have some little bits of unmixed cream cheese in the yolk mixture.

Folding the yolk mixture into the stiff egg whites:

- NEVER use a mixer or blender of any kind to fold in the yolk mixture (Not even if it has a setting that says "fold" - that's still too fast, and will still break down the egg whites, giving you a pan full of "flopsies", instead of oopsies.)

- Don't try to fold in all the yolk mixture at once.

- Pour about half the yolk mixture over the egg whites.

- Fold the yolk mixture in by hand, using a long thin spatula/spoonula or a long thin teaspoon

- Cleo recommends folding the yolk mixture in by gently moving your long handled spoon back and forth across the bowl of egg whites in a sine wave (S pattern).

- Turn the bowl 90 degrees (1/4 turn) and make another sine wave (S pattern) back and forth across the bowl.

- Repeat this process with the 2nd half of the egg whites.

Problems with this step and what to do:

- If yolk mixture just drops to the bottom of the bowl without mixing in, I find that I can usually drag it back up to the top with my spatula, by scraping directly down the side and up in the middle of the bowl.

- Don't obsess with getting every bit of the yolk mixture evenly mixed into the stiff egg whites though, because every stroke with your spatula/spoon will cause the egg whites to lose a little more volume - there are ways to compensate

- It's ok for the finished mixture to be streaky after folding - stiff whites with yellow streaks of yolk mixture through it is just fine.

Into the Oven

- Spray your pan thoroughly so that the oopsies don't stick to it.

- OR you can cover your baking pan with a sheet of parchment paper.

- OR you can use a sprayed muffin top pan.

- OR place sprayed mini wilton cake pans on a jelly roll pan.

- Start by scooping a spoonful into 6 piles on the baking pan (parchment/muffin top/mini cake pans)

- Pile more oopsie batter on top of those piles

- If you find that you have unmixed yolk mixture at the bottom of the bowl, make a "well" in the piles of oopsie batter (just like making a well in mashed potatoes to hold gravy), and scoop the runny yolk mixture into them, so that it doesn't run all over.

- Bake at 300 F for 30 minutes.


What to expect:

- The oopsies will puff up as they're baking, before flattening out somewhat.

- These are not 1-1/2" high white flour hamburger buns! Mine always settle down to less than 1/2" high.

- It will take two oopsies to make a sandwich - one on the top and one on the bottom, because they're not thick enough to slice.

- If your oopsies are crumbly, check the recipe.
->The original Atkins Rev Roll only used 1 Tbsp of cream cheese per egg, resulting in a roll that was hard and crumbly when first baked (like a meringue), but when stored in an air tight container overnight, would soften.
->Cleo's Oopsies use 1 oz (2 Tbsp) cream cheese per egg. All that extra cream cheese means they're soft and pliable as soon as they come out of the oven.

- If you've checked the recipe and they're still crumbly when they come out of the oven, or if they don't appear to be done after 1/2 hour, your oven temperature may not be accurate.

- If you live in a dry climate, your oopsies will probably dry out enough to store them in a plastic bag within a few hours.

- If you live in a humid climate, they may become more moist the longer they sit out. What I do in this humid area is to bake them at a slightly higher temperature (just under 325F) to dry them out a bit more in the baking process. Then as soon as they're cooled, and are no longer moist feeling on the bottom, bag them and refrigerate.
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Old 07-27-2011, 08:38 AM   #550
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If you don't mind what is your recipe for your hybrid between parmigiana di melanzane and moussaka?
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Old 07-27-2011, 09:24 AM   #551
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Quote:
Originally Posted by ceecee08 View Post
My cream cheese muffins never come out tasting yummy. And your's look delish. Any solutions??
Nope...not really.
I didn't use the sour cream or the lemon juice becuz I didn't have any. I did use some lemon extract and did add a bit more vanilla than the recipe called for.
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Old 07-27-2011, 09:26 AM   #552
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iHeart~Delish looking Porn!
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Old 07-27-2011, 09:29 AM   #553
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I agree...those Oopsies look fine.

Madam~Thx for the Oopsie check list!
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Old 07-27-2011, 09:35 AM   #554
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Rbenz- Share your recepie please. Mine come out tasting like a zero calorie mess. I dispise the aftertaste!!!!
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Old 07-27-2011, 09:36 AM   #555
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@iheartdi- do you make housecalls!!??? That all looks so delicious!!!!
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Old 07-27-2011, 11:43 AM   #556
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Quote:
Originally Posted by Madam De Leon View Post
What was wrong with your oopsies? They look fine to me!

Just in case you want to check to make sure you did things right, I wrote up a trouble-shooting post a while back - but remember this was written for people who were having problems, and yours really look fine to me:
@madamdeleon hahaha no, they plummeted miserably a little while later, but today they came out AMAZING, i actually even managed to slice one right across the center (even if it was pointless because the halves were too thin to hold up a burger). i'll upload some pictures later, but OMG i just had the best homemade quarter pounder i've had in months :P

@crazyone yeah, no prob. i actually have a low-carb food blog, all recipes (for this and many other things) are there, either in english or in spanish (or in the case of the moussaka parmigiana, in both). feel free to drop by
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Old 07-27-2011, 11:44 AM   #557
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thank youuuu! i'm so flattered! i was actually a bit scared of posting, you people do so many wonderful things!
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Old 07-27-2011, 11:45 AM   #558
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thank you sooo much!
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Old 07-27-2011, 11:46 AM   #559
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Originally Posted by iheartdi View Post
@madamdeleon hahaha no, they plummeted miserably a little while later, but today they came out AMAZING, i actually even managed to slice one right across the center (even if it was pointless because the halves were too thin to hold up a burger). i'll upload some pictures later, but OMG i just had the best homemade quarter pounder i've had in months :P

@crazyone yeah, no prob. i actually have a low-carb food blog, all recipes (for this and many other things) are there, either in english or in spanish (or in the case of the moussaka parmigiana, in both). feel free to drop by
Thank you so very very much...Your food looks so awesome!!
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Old 07-27-2011, 01:03 PM   #560
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Rbenz- Share your recepie please. Mine come out tasting like a zero calorie mess. I dispise the aftertaste!!!!
My recipe is prolly the same as yours. Maybe UR tasting the Splenda Stuff?

Here it is:
8oz cream cheese,
4 level tablespoons splenda,
1 egg
half teaspoon vanilla
1 tablespoon lemon juice
1 tablespoon sour cream

sprinkle of cinnamon on top

Just mix it all up, put it in 6 greased muffin pans and bake 350 for 18 minutes, open the oven door, and allow to cool. Best if chilled for a few hours. The lemon juice and sour cream are optional.

I drizzled some Lemon Extract and a bit more vanilla than the recipe called for. And...I didn't have any sour cream so didn't put it in.
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Old 07-27-2011, 01:07 PM   #561
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iHeart~Kewl Blog! Thx!
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Old 07-27-2011, 01:45 PM   #562
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Olive Oil Flaxseed Focaccia

Quote:
Originally Posted by iheartdi View Post
My hybrid between parmigiana di melanzane and moussaka



Taco Salad [with Holey's faux nachos]



Olive Oil Flaxseed Focaccia and Grilled Cheese Focaccia Sandwiches



Can I please have your recipe for your Olive Oil Flaxseed Focaccia! I Could find it on your blog! Thanks so much!
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Old 07-27-2011, 02:08 PM   #563
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My Mini Mangia Meatballs with zucchini and a smackerel of Parm. Induction means no Parm, since this is an aged cheese. Everything else is legit.
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Old 07-27-2011, 02:28 PM   #564
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Thanks rbenz. Do you ever tasta an aftertaste??
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Old 07-27-2011, 03:07 PM   #565
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Rbenz - you're welcome! Anytime I see people having trouble with the oopsies, I drag that checklist out again. I'm sure by this time a lot of people must be very sick of seeing it! But I try to think of the ones who are new to oopsie goodness and just want to get it right.
Quote:
Originally Posted by iheartdi View Post
@madamdeleon hahaha no, they plummeted miserably a little while later, but today they came out AMAZING, i actually even managed to slice one right across the center (even if it was pointless because the halves were too thin to hold up a burger). i'll upload some pictures later, but OMG i just had the best homemade quarter pounder i've had in months :P

What do you mean by plummeted? That they fell?

If that was how they look the moment they came out of the oven, yeah, they usually do fall a bit after that (unless you bake the life out of them like I do and they fall while they're in the oven :blush. They do look like they might have spread out a little bit, which would indicate whites that weren't whipped up quite stiff enough and/or were deflated a little too much when you folded in the yolk mixture.

Even the ones that flop taste great though. I hope you didn't toss them out because they make great french toast!
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Old 07-27-2011, 08:24 PM   #566
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Can I please have your recipe for your Olive Oil Flaxseed Focaccia! I Could find it on your blog! Thanks so much!
hey! no, it's not up yet because i reaaaaaaaaaalllllllly have to tweak the recipe. I found it somewhere, changed it because i had no clue how anything could come up from the original one, and still when i made it some people found it too bitter (which admittedly it was, even for flaxseed standards). I'll probably have it done by next week, although it you can't wait i can give you what i have now. But i'd prefer to give a more finished version, as to not ruin my non-existent reputation :P

I'm also planning on making it a loaf instead of a focaccia. Much easier to use for sandwiches and a far easier way to control the portions (that, and i'm already working on this year's thanksgiving turkey stuffing...and i need to perfect the bread to make the croutons from)
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Old 07-27-2011, 08:25 PM   #567
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iHeart~Kewl Blog! Thx!
Thank you! glad you liked it!
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Old 07-27-2011, 08:28 PM   #568
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Originally Posted by Madam De Leon View Post
Rbenz - you're welcome! Anytime I see people having trouble with the oopsies, I drag that checklist out again. I'm sure by this time a lot of people must be very sick of seeing it! But I try to think of the ones who are new to oopsie goodness and just want to get it right.
What do you mean by plummeted? That they fell?

If that was how they look the moment they came out of the oven, yeah, they usually do fall a bit after that (unless you bake the life out of them like I do and they fall while they're in the oven :blush. They do look like they might have spread out a little bit, which would indicate whites that weren't whipped up quite stiff enough and/or were deflated a little too much when you folded in the yolk mixture.

Even the ones that flop taste great though. I hope you didn't toss them out because they make great french toast!
Yeah that's what i heard, but today's? perfect! i could even slice one in half! no falling whatsoever. I took some advices from the million troubleshooting pages i read on how to not have cheesecakes and cheesecake cupcakes flatten on you, and by God that it worked. I am decided to make real buns out of this. The texture i got today really mimicked brioche a bit, so i think i'm in a good path. Had a burger for lunch and another one for dinner, and they held in great! soft enough to mold to the things inside, sturdy enough not to break (even in the face of watery tomato and avocado). I'm uploading everything to the blog tonight :P
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Old 07-27-2011, 11:20 PM   #569
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Oopsies [take 2]



Home made Mexican-Style Quarter Pounder with cheese on Oopsies



Coconut Curry Chicken

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Old 07-27-2011, 11:24 PM   #570
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Home Made Frap



One Minute Chocolate Cake



TexMex Omelet

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