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Old 02-25-2008, 08:39 PM   #481
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Thanks s1mon3 - it was great! My dogs enjoyed the last few bites cuz I couldn't finish it, but boy I sure enjoyed it!! The specks in it are from sun dried tomato pesto. yumyum!
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Old 02-25-2008, 09:20 PM   #482
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Mary, where did you say you purchased the sun-dried tomato pesto? I would like to try some of that.
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Old 02-25-2008, 09:44 PM   #483
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Quote:
Originally Posted by s1mon3 View Post
Mary, where did you say you purchased the sun-dried tomato pesto? I would like to try some of that.
I'm not Mary but I bought mine at my local kroger
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Old 02-25-2008, 10:07 PM   #484
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Thanks I will look for it tomorrow.
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Old 02-25-2008, 10:35 PM   #485
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I got mine at Walmart, over by the spaghetti sauces. They have the traditional basil pesto too - the brand was Classico... really good.

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Mary, where did you say you purchased the sun-dried tomato pesto? I would like to try some of that.
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Old 02-25-2008, 10:40 PM   #486
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Oh..thanks for giving me the location. I was thinking it would be where they have the organic and specialty things. I am going to try it...
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Old 02-26-2008, 04:36 AM   #487
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Man, all these burgers have me drooling!!

How many carbs are all these pestos and additives adding to the recipe.

Wouldn't someone on induction have to watch that??

Thanks for sharing all your tweaks everyone!!
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Old 02-26-2008, 06:14 AM   #488
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Quote:
Originally Posted by marymc View Post
H20, I can't recall but I want to say I cooked it initially about 40 minutes or so.. until it was brown. I don't know what could have been wrong, but I may give it another go with just plain cheese in a smaller pan. That was a pretty big pizza pan.
I think the problem may be that you initially cooked the crust too long. For the first baking process, I only baked the crust for about 20 minutes or so in a 300 degree oven and took it out and let it cool (stuck it in the fridge for approx. 10 minutes) while I sliced up my toppings. Then I added the sauce, cheese and toppings and stuck it back in the oven, this time increasing the oven temperature to 400 degrees and further baking the pizza for another 25-30 minutes - until the cheese started bubbling.

As an aside: everyone's burgers look delicious!

Looks like Oopsiemania is running wild!!! LOL

Last edited by H20Goddess; 02-26-2008 at 06:15 AM..
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Old 02-26-2008, 06:40 AM   #489
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Here is my first homemade burger on the oopsie roll!! SCRUMPTIOUS!!

Thanks CLEO!!
Beautiful burger! I bet that took at least four napkins to eat, LOL.

marymc, yours is gorgeous too. Is that a double cheeseburger? I think I see two patties in there.
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Old 02-26-2008, 07:15 AM   #490
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Beautiful burger! I bet that took at least four napkins to eat, LOL.

marymc, yours is gorgeous too. Is that a double cheeseburger? I think I see two patties in there.
Thanks Linda Sue!! I was highly inspired by your homemade burger! I think I used 5 napkins!!
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Old 02-26-2008, 08:44 AM   #491
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Just a thought..................................

For those who want to make the oopsie cake since the pudding is too high in carbs for some and the flavors in jello may be limited why not use flavored extracts ie.. Vanilla, Coconut, Almond, Banana etc... or use unsweetened Cocoa powder or a little peanutbutter ans make a chocolate buttercream frosting.

I haven't made any yet as sweets are my weakness and I know I will eat the at least half a cake. Just want to throw those suggestions out there.
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Old 02-26-2008, 09:45 AM   #492
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Actually I did want a sweet dessert the other day, so I took a little peanut butter and mixed it with the spray whip cream to make a very light, peanut butter "mousse". I then spread this on a regular oopsie and rolled up the oopsie. I then spread the peanut butter mixture on top of the oopsie and then sprayed with whip cream. It was like a mini log cake and so very good!!!!

I only used about 1 t. of pb - which in only about 1 carb. Because I get 10 oopsies out of my 3 egg batter - my oopsies are only like 0.5 carbs each. So, for about 1.5 carbs - that was a very nice little dessert. I did this because I know the sugar free pudding carb counts can really add up.

Last edited by Ilove2read; 02-26-2008 at 09:47 AM..
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Old 02-26-2008, 09:47 AM   #493
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meeha-- that is great advice! I have a raspberry extract that is really powerful-- there are banana extracts, chocolate, you name it! GREAT idea!

flower-- that sounds delicious!

You guys are so clever!
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Old 02-26-2008, 12:01 PM   #494
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Yeah [COLOR="red"]LindaSue[/COLOR], it sure was! Double meat bacon cheddar cheeseburger w/low carb ketchup, SF mayo and some dill pickles you can't see. And the bun held up beautifully! Only one napkin for me, but I was pretty light on the condiments really. I just took the camera angle that showed them the best - forgot about the pickles tho.

[COLOR="red"]H20[/COLOR], I used somebody else crust directions but I don't think it was too long. If anything I think it coulda gone even longer to be honest. That MAY have been part of the problem. It was nicely browned when I pulled it out to top it. I dunno... I'll maybe try it again with a smaller pizza pan and see what happens. If I go smaller I'll just make a couple piles of batter for rolls so the pizza won't be too thick. I just hate to try it again because mine was such a flop.

[COLOR="Red"]NoSugar[/COLOR], the pestos are definitely are going to add carbs so not induction friendly. 1/4 cup of the sun dried tomato is a serving and has 8 grams. I only added 1 level tablespoon of it to my yolks, but some people add more. 1/4 cup of the traditional basil has 6 grams. On induction you should probably stick with the basic rolls I would think. '72 induction doesn't even allow cream cheese!

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Beautiful burger! I bet that took at least four napkins to eat, LOL.

marymc, yours is gorgeous too. Is that a double cheeseburger? I think I see two patties in there.
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Old 02-26-2008, 02:32 PM   #495
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Marymc,
Thank you for answering me.
That is really not too bad than for extra carbs.

All these variations sound delish!
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Old 02-26-2008, 04:47 PM   #496
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I just ordered 2 muffin top pans from Amazon $27 total with ship. Hope that is a good price for 2.....
Can't wait until they arrive so I can make some Oopsies for an Avacado Burger..YUM YUM.
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Old 02-26-2008, 05:45 PM   #497
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Originally Posted by marymc View Post
Yeah [COLOR="red"]LindaSue[/COLOR], it sure was! Double meat bacon cheddar cheeseburger w/low carb ketchup, SF mayo and some dill pickles you can't see. And the bun held up beautifully! Only one napkin for me, but I was pretty light on the condiments really. I just took the camera angle that showed them the best - forgot about the pickles tho.

[COLOR="red"]H20[/COLOR], I used somebody else crust directions but I don't think it was too long. If anything I think it coulda gone even longer to be honest. That MAY have been part of the problem. It was nicely browned when I pulled it out to top it. I dunno... I'll maybe try it again with a smaller pizza pan and see what happens. If I go smaller I'll just make a couple piles of batter for rolls so the pizza won't be too thick. I just hate to try it again because mine was such a flop.

[COLOR="Red"]NoSugar[/COLOR], the pestos are definitely are going to add carbs so not induction friendly. 1/4 cup of the sun dried tomato is a serving and has 8 grams. I only added 1 level tablespoon of it to my yolks, but some people add more. 1/4 cup of the traditional basil has 6 grams. On induction you should probably stick with the basic rolls I would think. '72 induction doesn't even allow cream cheese!
Hi Mary,

The sun-dried tomato pesto sauce I found has 1 carb per 1bls spoon...so I am happy! Thanks for the tip!
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Old 02-26-2008, 06:52 PM   #498
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I can't remember what I paid but it did seem expensive too. I have no idea what they sell for elsewhere, but I am a Prime member (TRANSLATE: Amazon junkie) so I didn't have to pay shipping. I didn't care anyway. I WANTED THEM LOL... And it was soooo worth it psychologically and all cuz I think I'm eatin' a real burger when I use the rolls cooked in the muffin top pan. I woulda paid $20 for one pan for that feeling!

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I just ordered 2 muffin top pans from Amazon $27 total with ship. Hope that is a good price for 2.....
Can't wait until they arrive so I can make some Oopsies for an Avacado Burger..YUM YUM.
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Old 02-26-2008, 07:26 PM   #499
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[COLOR="Magenta"]I posted this in the sticky, but figured why not here as well..


I made French Dips tonight... The rolls held up beautifully! I took pictures with my cell, and sent them to my email, but so far they haven't shown up.. If they turnd out decent, I'll post them...

OK, they showed up.. It's nothing all that impressive, but I want to post pics too...







You may not be able to tell, but this is after dipping.. It held up![/COLOR]



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Old 02-26-2008, 07:37 PM   #500
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Kiki -- my hubby would love those! I know what I'll be putting on the menu this week!
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Old 02-26-2008, 07:47 PM   #501
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OH MY.... where is Rory when I need her???? What is that like, 4 carbs per 1/4 cup instead of 8??? What brand is it? I must find that one!

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Hi Mary,

The sun-dried tomato pesto sauce I found has 1 carb per 1bls spoon...so I am happy! Thanks for the tip!
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Old 02-26-2008, 07:48 PM   #502
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ok I tried making these and they were flat and yucky any ideas what I did wrong
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Old 02-26-2008, 08:10 PM   #503
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OH MY.... where is Rory when I need her???? What is that like, 4 carbs per 1/4 cup instead of 8??? What brand is it? I must find that one!
Yes, 4 carbs!! Since there are 4 tablespoons in 1/4 cups!! The brand name is Racconto. I have never heard of it, but it was the only brand of pesto on the shelf with a low carb count. It doesn't taste bad either...I sampled it from the jar when I got home. Very small jar though...

Last edited by s1mon3; 02-26-2008 at 08:12 PM..
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Old 02-26-2008, 08:38 PM   #504
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Yeah, they don't give ya much for the buck. Mine's a cup I think but I loved the flavor... prolly those extra carbs! I'm sure somethings in there I shouldn't be eating!! That's the only brand WM had though. Will have to check the grocery stores.

[COLOR="Red"]spartan[/COLOR], the only thing I can think of is the whites were not whipped enuf?? Maybe share with the group what exactly you did? My first revolution rolls were a disaster since I had no idea what I was doing LOL....

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Yes, 4 carbs!! Since there are 4 tablespoons in 1/4 cups!! The brand name is Racconto. I have never heard of it, but it was the only brand of pesto on the shelf with a low carb count. It doesn't taste bad either...I sampled it from the jar when I got home. Very small jar though...
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Old 02-26-2008, 08:45 PM   #505
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oh hello all... Sorry to be slow but what are oopsies? I googled them but am no wiser!
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Old 02-26-2008, 08:51 PM   #506
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oh hello all... Sorry to be slow but what are oopsies? I googled them but am no wiser!
soo i'm gonna try
oopsie are revolution rolls that cleo was trying to make and she read the recipe wrong it called for 3 tbs and she put 3oz and found out they work sooo much better!

hope this helps!
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Old 02-26-2008, 09:08 PM   #507
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oh hello all... Sorry to be slow but what are oopsies? I googled them but am no wiser!
They are a bun/bread replacement basically. But you can also make cakes, waffles, etc. Check out the sticky thread at the top on oopsies
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Old 02-26-2008, 09:38 PM   #508
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jojofreo: Here's a link to the oopsie's:

The Lighter Side of Low-Carb: Better-Than-Ever-Best-Yet Revoloopsie Rolls!
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Old 02-27-2008, 05:59 AM   #509
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ohhhh.. Got it thanks jlatislaw, that made very funny reading...
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Old 02-27-2008, 06:13 AM   #510
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I just wanted to say that when I made Cleo's waffles, I froze them. I took 2 out this morning and put it in a toaster oven. Perfection! It is better than waffles I have tasted before. I plan to make these ahead now and freeze so that I can toast for a quick breakfast!
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