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Old 02-18-2008, 09:22 PM   #301
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[COLOR="Navy"]Hey Vesna. The reason for using cold cream cheese is the same reason cold butter is used when making croissants and puff pastry - it has something to do with the bit of butter getting coated by the flour, so when it bakes the layers are all fluffy. That might not be the best explanation, but if using cold cream cheese then there are tiny bits of cream cheese that do not totally incorporate with the eggs and create little pockets of creaminess.
I also separate my eggs when they are cold so the yokes never break, but wait to beat them (in a metal bowl) after sitting out 30 minutes. The egg whites come out glossy and perfect each time.
All that said, I'm swearing off the dessert version of the oopsie cake. I devoured half a cake yesterday (leftover from a party). So, it's going to be only ooopsie rolls for me.

Here's something I found about the reason for using room temp eggs:
To get the highest beaten egg whites, whip room temperature egg whites, not cold ones; it's because the egg's protein is more elastic and will create more tiny air bubbles. Also, the colder their temperature, the longer the beating time will be. If it is humid or raining outside, sometimes you won't get the proper volume no matter what you do.
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Old 02-19-2008, 04:03 AM   #302
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I'm with you AnDee on the cake. I haven't even finished the other half of the cake! It's sitting in my fridge wasting away! I just can't get myself to eat anymore of it, I guess because of the carbs in heavy cream to frost it with.

It's just the rolls for me too for now on!
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Old 02-19-2008, 04:31 AM   #303
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Quote:
Originally Posted by Determinedtolose View Post
You know I looked it up on dailyplate and it showed that some of the sr pudding flavors had anywhere between 8 to 13 carbs, and I think it was for the whole box. I could be wrong, but that's what it looked like to me.
I've got a chart on my site that lists the various pudding flavors and the carb counts per box. None are less than 20 carbs per box and some are as high as 30 carbs (Jell-O instant chocolate).

Carb counts for pudding mixes
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Old 02-19-2008, 05:39 AM   #304
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Quote:
Originally Posted by LindaSue View Post
I've got a chart on my site that lists the various pudding flavors and the carb counts per box. None are less than 20 carbs per box and some are as high as 30 carbs (Jell-O instant chocolate).

Carb counts for pudding mixes
Oh that's right you do! I forget that you have a one-stop website! If we ever need to know everything or most things about lc, you have it.

Thanks LS!!
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Old 02-19-2008, 07:52 AM   #305
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FROM Cooks Illustrated
Quote:
Do you need to bring egg whites up to room temperature before whipping?


Baking books often recommend allowing egg whites to come to room temperature so they form peaks more quickly, but we wondered if the whipping time saved was significant.

Armed with a stopwatch, we whipped our way through several dozen egg whites. We found that room-temperature eggs took, on average, 1 minute and 7 seconds to whip up to stiff peaks, while cold eggs took 1 minute and 9.5 seconds

Last edited by shadowzip; 02-19-2008 at 07:53 AM..
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Old 02-19-2008, 07:55 AM   #306
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Oh my gosh how about popovers!!! Make them in a popover pan, then get something to squeeze heavy whipped cream inside! Or something good!

Last edited by Determinedtolose; 02-19-2008 at 07:58 AM..
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Old 02-19-2008, 08:24 AM   #307
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Timid cook...feeling hopeful...might just try this...

Quote:
Originally Posted by weasel! View Post
I use an old-fashioned egg beater where you turn a crank on the side. It beats the whites stiff in 55 seconds. I timed it. The electric hand mixer takes 6 minutes. Go figure.

You can also use a whisk. That only takes a few minutes, also.
I am a timid cook, so beating eggwhites stiff seems an impossible task, but this gives me hope. Just a whisk? Or a hand-crank egg beater? Wow, I can do THAT!
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Old 02-19-2008, 08:27 AM   #308
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I made the oopsie, and used it for a sandwich. Tell me, if I did something wrong. These are very delicate and airy. Should I have baked them longer than 30 minutes? They kinda fell apart, being used for a sandwich. When putting mayo on them, that moisture made them fall apart. They have great flavor, but, I must have done something wrong???
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Old 02-19-2008, 08:41 AM   #309
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Quote:
Originally Posted by Determinedtolose View Post
Oh my gosh how about popovers!!! Make them in a popover pan, then get something to squeeze heavy whipped cream inside! Or something good!
The only problem is they are not hollow like popovers. Better to sandwich something with.
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Old 02-19-2008, 09:47 AM   #310
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Quote:
Originally Posted by LindaSue View Post
I've got a chart on my site that lists the various pudding flavors and the carb counts per box. None are less than 20 carbs per box and some are as high as 30 carbs (Jell-O instant chocolate).

Carb counts for pudding mixes
Whoa! Now that I read that I will not make the instant puddings too much! Thanks Linda Sue!
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Old 02-19-2008, 09:52 AM   #311
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Quote:
Originally Posted by Cocapelle View Post
I made the oopsie, and used it for a sandwich. Tell me, if I did something wrong. These are very delicate and airy. Should I have baked them longer than 30 minutes? They kinda fell apart, being used for a sandwich. When putting mayo on them, that moisture made them fall apart. They have great flavor, but, I must have done something wrong???
Hey Cocapelle,

Sounds like you didn't have enough cream cheese in it. Sounds a lot like the original revolution rolls. What's great about the oopsies is they are much sturdier because of the added fat. Some folks even use half a 8 oz cream cheese stick for 3 eggs. Makes a very sturdy bun. I, myself, use a third a cream cheese stick and a tablespoon mayo. You just need to up the fat and make sure your whites are stiff; Like you could turn the bowl upside down and they'd be ok. No falling.

Hope this helps.
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Old 02-19-2008, 10:31 AM   #312
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Thanks Swinglow. I will try the mayo and 4 oz of cream cheese. The egg whites were very stiff. I wonder if I could have "over folded" the mix??? They held their shape, when I put them on the sheet, but, I did fold until I didn't see anymore white color.
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Old 02-19-2008, 11:01 AM   #313
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Quote:
Originally Posted by Cocapelle View Post
Thanks Swinglow. I will try the mayo and 4 oz of cream cheese. The egg whites were very stiff. I wonder if I could have "over folded" the mix??? They held their shape, when I put them on the sheet, but, I did fold until I didn't see anymore white color.
It doesn't sound like you overfolded, they would have been flat if you did. I always fold mine until you can't see any more white, Although some people here don't. I think the recipe is very versatile, I see some here say they leave little bits of cream cheese in the yolks. I do my cream cheese and yolks with an immersion blenter while the whites are whipping in the mixer, and they are always very smooth. Just keep practicing and you will find what works for you. I think it sounds like they needed to bake a little longer, sometimes I bake mine 35-40 minutes.
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Old 02-19-2008, 11:22 AM   #314
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Quote:
Originally Posted by Cocapelle View Post
Thanks Swinglow. I will try the mayo and 4 oz of cream cheese. The egg whites were very stiff. I wonder if I could have "over folded" the mix??? They held their shape, when I put them on the sheet, but, I did fold until I didn't see anymore white color.
Happy to help, Cocapelle. One thing, though, if you use the 4 ounces of cream cheese you won't need the mayo. It's one or the other.

I fold mine until it's all blended but that's because I use xanthan in my whites. Makes em really hold up so I can get away with it.
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Old 02-19-2008, 11:57 AM   #315
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Thanks! I'll try a little more cream cheese, or mayo, and bake them a little longer.
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Old 02-19-2008, 12:15 PM   #316
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Had a couple of Oopsies left over from this past weekend and decided to make a couple of cheese muffins with them. Simply sprinkled a little bit of Italian seasoning on them, a shake of garlic and then topped them with shredded cheddar and stuck them in the oven for approx. 10 mins. or for as long as it took to melt the cheese. The result? DELICIOUS!!! I'm going to make a new batch of Oopsies this evening just to make more cheese muffins. These will be great for snacking on at work.
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Old 02-19-2008, 12:17 PM   #317
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Quote:
Originally Posted by H20Goddess View Post
Had a couple of Oopsies left over from this past weekend and decided to make a couple of cheese muffins with them. Simply sprinkled a little bit of Italian seasoning on them, a shake of garlic and then topped them with shredded cheddar and stuck them in the oven for approx. 10 mins. or for as long as it took to melt the cheese. The result? DELICIOUS!!! I'm going to make a new batch of Oopsies this evening just to make more cheese muffins. These will be great for snacking on at work.
Did you omit the splenda from the original recipe to make these?
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Old 02-19-2008, 12:21 PM   #318
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Did you omit the splenda from the original recipe to make these?
Nope. These were leftover from the very first batch of Oopsies I made this past weekend. I made them according to Cleo's original recipe, calling for 1 packet of Splenda. I think the dash of salt and the sweetener in this recipe balance each other out so that neither flavour is dominent over the other.
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Old 02-19-2008, 01:15 PM   #319
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They are light and airy!
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Old 02-19-2008, 01:37 PM   #320
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Here is a link to a video showing how to Beat Egg Whites w/ a Stand Mixer - Look & Cook: Beating Egg Whites - AOL Video

Here is a link to a video showing how to fold ingredients together - Look & Cook: Folding - AOL Video
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Old 02-19-2008, 02:53 PM   #321
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I had Oopsie rolls with Homemade Salmon cakes on them with a touch of mayo and lettuce for supper. YUMMY!! Wish I would had taken a picture but didn't. Now I am out and got to make a fresh batch tomorrow. I made a double batch and put them in my Lock and Lock storage containers with a small corner open and they lasted a week for me!!

HUGS and keep the Oopsie roll ideas coming!
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Old 02-19-2008, 03:37 PM   #322
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Those look great, H2o!!!


You guys are so clever!
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Old 02-19-2008, 05:46 PM   #323
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Quote:
Originally Posted by Cocapelle View Post
I made the oopsie, and used it for a sandwich. Tell me, if I did something wrong. These are very delicate and airy. Should I have baked them longer than 30 minutes? They kinda fell apart, being used for a sandwich. When putting mayo on them, that moisture made them fall apart. They have great flavor, but, I must have done something wrong???

This happened to me on my first batch. I'm sure I didnt bake them long enough sice they weren't very brown. I toasted them in the toaster for a short time, then used them for a sandwhich and they held up to even tuna salad. They were great!

Maybe you can try toasting them next time.
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Old 02-20-2008, 05:53 AM   #324
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Thanks again Cleo!!!

Oh my I think I've died and gone to pizza heaven! After experimenting with Oopsies and seeing how great they were to make cheese muffins, I decided to try to make a full-sized Oopsie pizza last evening and the results were amazing! My photos aren't the greatest in quality but hopefully you get the idea.

Oopsies make a GREAT pizza crust! I used the original recipe as per Cleo's instructions. The only think I did differently was that I added some Italian seasoning to the egg yolk mixture just before folding it into the egg whites. Once folding the yolk into the whites, I spread the mixture into well-greased (I used butter) full-sized pizza pan (I used an aluminum one), slightly patting the mixture down with a spatula just to ensure even coverage of the pan. My apologies, I didn't think to take a picture of it before I put it in the oven. Stuck the "crust" into a preheated 300 degree oven and baked it for 20 minutes. After removing the crust from the oven I stuck it in the fridge for approx 7 - 10 minutes to let it cool down before I added the tomato sauce. In hindsight I suppose you really don't have to cool it in the fridge. The crust really does hold up very well.







After adding the tomato sauce and cheeses and all the other toppings I stuck the pizza back into the oven and increased the oven temperature to approx. 400 degrees and baked it for another 30 minutes or until the cheese started bubbling.






The crust was extremely pliable and as you can see from the photo I had no problem at all eating it with my bare hands. It wasn't greasy or messy in the least. It looks and feels just like real pizza crust even on the bottom. It was just like eating "real" pizza, honestly. It was very, very, VERY good. I ate two huge slices...lol. My mother, who isn't low carb at all, happened to be around and I gave her a slice and she thought it was delicious too. I have a nice sized slice in my lunch bag at work today and can't wait until lunch time.


Last edited by H20Goddess; 02-20-2008 at 05:55 AM..
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Old 02-20-2008, 06:01 AM   #325
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Quote:
Thanks again Cleo!!!
Oh my I think I've died and gone to pizza heaven! After experimenting with Oopsies and seeing how great they were to make cheese muffins, I decided to try to make a full-sized Oopsie pizza last evening and the results were amazing! My photos aren't the greatest in quality but hopefully you get the idea.
Wow that looks amazing!!
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Old 02-20-2008, 06:29 AM   #326
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Quote:
Originally Posted by H20Goddess View Post
Oh my I think I've died and gone to pizza heaven! After experimenting with Oopsies and seeing how great they were to make cheese muffins, I decided to try to make a full-sized Oopsie pizza last evening and the results were amazing! My photos aren't the greatest in quality but hopefully you get the idea.

Oopsies make a GREAT pizza crust! I used the original recipe as per Cleo's instructions. The only think I did differently was that I added some Italian seasoning to the egg yolk mixture just before folding it into the egg whites. Once folding the yolk into the whites, I spread the mixture into well-greased (I used butter) full-sized pizza pan (I used an aluminum one), slightly patting the mixture down with a spatula just to ensure even coverage of the pan. My apologies, I didn't think to take a picture of it before I put it in the oven. Stuck the "crust" into a preheated 300 degree oven and baked it for 20 minutes. After removing the crust from the oven I stuck it in the fridge for approx 7 - 10 minutes to let it cool down before I added the tomato sauce. In hindsight I suppose you really don't have to cool it in the fridge. The crust really does hold up very well.







After adding the tomato sauce and cheeses and all the other toppings I stuck the pizza back into the oven and increased the oven temperature to approx. 400 degrees and baked it for another 30 minutes or until the cheese started bubbling.






The crust was extremely pliable and as you can see from the photo I had no problem at all eating it with my bare hands. It wasn't greasy or messy in the least. It looks and feels just like real pizza crust even on the bottom. It was just like eating "real" pizza, honestly. It was very, very, VERY good. I ate two huge slices...lol. My mother, who isn't low carb at all, happened to be around and I gave her a slice and she thought it was delicious too. I have a nice sized slice in my lunch bag at work today and can't wait until lunch time.


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Old 02-20-2008, 07:29 AM   #327
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Pretty close to LindaSue's, but so much easier to make!
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Old 02-20-2008, 07:57 AM   #328
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H20Goddess, how many batches of Oopsie batter did you use to make your pizza crust? Was that a 12-inch pan you used?
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Old 02-20-2008, 07:59 AM   #329
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That is GORGEOUS, H20 goddess! You done great!
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Old 02-20-2008, 08:06 AM   #330
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H20Goddess, how many batches of Oopsie batter did you use to make your pizza crust? Was that a 12-inch pan you used?
I just used the 3-egg recipe (enough for six Oopsie rolls) of Oopsie batter. And yes, I used a regular 12 inch pizza pan.

Edit: I should mention that my crust came out not to thin, and not too thick. Depending on the thickness you prefer you could increase the batter likewise.

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