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Old 06-08-2008, 07:23 AM   #811
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This was my breakfast. It was my first try at making the oopsie. I am hooked.

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Old 06-08-2008, 07:55 AM   #812
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That looks fabulous!
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Old 07-08-2008, 09:57 AM   #813
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bump...............
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Old 07-08-2008, 07:16 PM   #814
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Quote:
Originally Posted by cleochatra View Post
That looks fabulous!
Hi cleochatra, did the receipe ever come out for the mini cheesecakes? They look sooooo good. I have had new meals because of your wonderful receipes. Thanks!!!!!!
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Old 07-12-2008, 04:38 PM   #815
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I did it but I made a slit in the hot dog and squirt with ketsup and mustard and pre-cooked bacon bits and matchstix pieces of cheese. Top with the batter and bake topped with alittle more shredded cheddar and sprinkle with chipotle powder for smokey flavor
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Old 07-12-2008, 04:48 PM   #816
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Hi cleochatra, did the receipe ever come out for the mini cheesecakes? They look sooooo good. I have had new meals because of your wonderful receipes. Thanks!!!!!!
Deanna
I've done even better than the originals! I made a chocolate chip cheesecake recently and it was TDF.

I am working on dozens of new recipes now. I just need to refocus my energies to get them written down. I just scored some cookbook software and need to transfer recipes there, too.

So, long answer, myriad cheesecake recipes.

Short answer: Will post soon
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Old 07-12-2008, 07:02 PM   #817
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Originally Posted by cleochatra View Post
...I am working on dozens of new recipes now. I just need to refocus my energies to get them written down. I just scored some cookbook software and need to transfer recipes there, too.
Hey, you've got my email address, I'm happy to help with the MC ware if you'd like.

Hugs!

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Old 07-12-2008, 07:43 PM   #818
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Quote:
Originally Posted by cleochatra View Post
I've done even better than the originals! I made a chocolate chip cheesecake recently and it was TDF.

I am working on dozens of new recipes now. I just need to refocus my energies to get them written down. I just scored some cookbook software and need to transfer recipes there, too.

So, long answer, myriad cheesecake recipes.

Short answer: Will post soon
Many thanks Cleo ( hands wringing together, mouth drooling)
Deanna
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Old 07-24-2008, 03:04 PM   #819
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Lovely!!!!!!!!!!
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Old 08-09-2008, 12:58 PM   #820
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bump
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Old 08-10-2008, 02:10 PM   #821
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Cleo, you are my hero!!!
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Old 08-10-2008, 06:52 PM   #822
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You guys have made my day! I appreciate it so much! I have been in the kitchen all day. It just soothes me to cook. You make me smile!
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Old 08-12-2008, 09:06 AM   #823
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Not only does my son love these also, but my dog stole 4 of them while they were cooling on the counter!!!
These things are absolutely incredible toasted with egg salad and a zesty pickle spear!
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Old 08-12-2008, 09:44 AM   #824
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The culprit[/IMG]
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Old 08-12-2008, 11:42 AM   #825
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I got a muffaletta sandwich, and put the fillings on an oopsie. Then toasted it. YUMYUMYUM
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Old 08-12-2008, 08:12 PM   #826
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Taco Supreme OOpsie style!!![IMG][/IMG]

Yum Yum

[IMG][/IMG]
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Old 08-15-2008, 08:40 PM   #827
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subscribing.....yum!!!!!!!!
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Old 08-16-2008, 09:01 PM   #828
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alright I just tried my first batch. I am not a baker so it took four tries to get a set of egg whites with no yokes in them (don't tell my husband how many eggs I wasted) and I accidently put the cream of tartar in with the yokes and not the whites. Can I be more hopeless. O well this was a first try so we will see what they are like when they come out of the oven and I will try again tomorrow I have to keep trying on these because y'alls pictures are just painful to look at. We need an offical oopsies cookbook!
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Old 08-17-2008, 07:34 AM   #829
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I usually have a bit of yolk in my whites without incident. You'll most likely be ok!
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Old 08-17-2008, 03:17 PM   #830
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Jmac, I'm not sure how you are trying to seperate your eggs, so not sure how to advise, but......
Tho the eggs beat up better when they are at room tempature, they should be cold out of the fridge when you try to seperate them. The yolks will break much worse if the eggs are warm.
You might try getting an egg separator also if you don't have one. I have one from tupperware that I've had for years that I always use. I can do it either using the shell & going back & forth, or "pouring" the egg into my cupped fingers (spread slightly apart) and letting the white slide thru either one, but since I have the seperator I prefer to use it. Yes, I have on occasion still broken a yolk, but not very often. Again then more often when the egg was warm.
And you don't have to throw the egg away. If you have too much yolk in the whites, save them (whites & yolks) for scrambled egg or omlette, etc.
I always have a cup that I seperate my egg (white) into, then if it doesn't have yolk in it, put it into the mixer bowl. Empty that little cup after each seperation. Then if you break a yolk (and tho I never use a white with the yolk in it as Cleo does, some do use if only a little) I can put that into another bowl to keep to use for another purpose (scrambled, omlette, or whatever I need egg for in the next few days).
As far as putting the cream of tartar in the yolks instead of the whites, it won't hurt the yolk portion at all, and if you managed to get stiff whites, then still no matter. The cream of tartar just helps the whites to beat up better. But they can be done with any.

And a note for those whose whites deflate too much when they try to fold into the yolks for the oopsies. If you have any kind of "mold" you can still make oopsies even with soupy batter. I decided once to try to make a triple batch, and I think it was a little humid that day (something very rare here in Wyoming where I live). Well I only had 2 or 3 that were "fluffy" like the "batter" should be, then it was soupy. But I poured the rest into my pans (which I was using anyway). They were flatter, but still good. By the way, I use the little 4" Wilton cake pans like Cleo has talked about for part of my oopsies. And I use saved & washed tuna and/or chicken chunk cans. The smaller tuna cans make a rather small oopsie, but they are good for breakfast. I like the larger (13oz) chicken chunk cans the best (even better than the little cake pans). The larger tuna cans would be good too, but I don't usually buy the larger cans of tuna. Many use the muffin top pan.
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Old 08-18-2008, 04:37 AM   #831
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I saw on the food channel, Ask Aida, that she separates eggs by cracking them, putting them whole in a bowl, and fishing out the yolks with her hands. Messy, but fairly easy.
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Old 08-18-2008, 05:28 AM   #832
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Thank you, Cleochatra, I had a Wendy's Baconator last night -- slipped off those Wendy's rolls and loaded everything onto my Oopsie rolls. Really, really good! In fact, I had a scary moment when I was listening intently to something hubby was saying, looked down at what I was eating, and had a moment of panic, "Why am I eating the bun???!!!" It was that good! I could actually start to feel like a normal human again!
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Old 08-18-2008, 01:19 PM   #833
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You are a genius! It never occurred to me to use cans for molds. What a great idea.

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Old 08-18-2008, 05:42 PM   #834
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Thanks and you're welcome TeaCup. Not a genious,,,,, tight fisted.

My mother's biscuit & cookie cutter when I was growing up was a small can (potted meat or the like -- they opened on both ends back then) with both ends cut out. I've also had one of those for years. I've cut the ends out of tuna cans (back when you could still cut out both ends) to use as egg "rings" to fry eggs in nice round circles (tho I don't bother to do that often. And for larger cookes cutter, etc.

I do have some cans that I can't remember what came in them, that I've been using for the oopsies that the oopsies stick in pretty badly. They have some type of coating inside, and this causes the sticking. The cans I have without that, don't usually stick (or very little) when I spray well with Pam. But those still tend to. I'm getting rid of those.

The small tuna cans make a pretty small oopsie roll. But they are OK for toasting for breakfast. The larger 13oz cans are better for hamburger buns & sandwiches.

If you have ramkins, they also work well. Again the ones a little larger than the standard ramkin is better.
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Old 08-18-2008, 06:14 PM   #835
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I made crepes out of the oopsie batter
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Old 08-18-2008, 06:21 PM   #836
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ok I, the super non baker, have now gone oopsie crazy. I even made koloches which my son actually liked and my husband was pretty upset he didn't get any. two thumbs up ....good tummy fun
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Old 08-19-2008, 02:07 AM   #837
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Long-time lurker here, posting for the first time. I've been drooling my way through the entire thread for three days now and every few posts I find something new I want to try. So far I've already eaten oopsie burgers, oopsie tuna melts and oopsies with chili...yummmm!

To echo what everyone else has said, THANKS Cleo for creating this awesome recipe. By the way, I love the name as well - I've added some fun items to my ****** customs recently

Last edited by paleopaleo; 08-19-2008 at 02:09 AM..
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Old 08-19-2008, 06:33 AM   #838
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OMG!! Luvluv luv oopsies!!! I made them in a muffin pan, but 2day I'm gonna try the tuna cans for bigger oopsies. Can't beleive how good these are and so low in carbs. I think I'll try the oopsie donut batter in a mini muffin tin for donut holes.....way too many possibilities.
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Old 08-19-2008, 08:05 AM   #839
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OMG!! Luvluv luv oopsies!!! I made them in a muffin pan, but 2day I'm gonna try the tuna cans for bigger oopsies. Can't beleive how good these are and so low in carbs. I think I'll try the oopsie donut batter in a mini muffin tin for donut holes.....way too many possibilities.
Get a muffin top pan for a nice big sized bun.
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Old 08-22-2008, 04:28 PM   #840
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Oopsie Cinnamon Rolls

I've been a long time lurker, finally posting!

Cleo - I just LOVE LOVE LOVE all your recipes. The cauli/zucchini pizza crusts are my all time favorite. I haven't made the "Dorito's" yet but plan too very soon! These oopsies have been a real life saver. I just love them. They are made mostly of egg, so they'll never be just like bread, but they work so well as a sandwich (and all the other goodies folks have posted on this thread).

Someone mentioned cinnamon rolls on a previous post and that's pretty much what caused me to gain 30+ pounds (and homemade white breads daily). I had a too die for cinnamon roll recipe and made it way too often. A couple of folks made oopsie cake rolls and that gave me an idea.

Oopsie Cinnamon Rolls

3 eggs
3 oz cream cheese
1/8 tsp cream of tarter
1 tsp baking soda
1/2 tsp vanilla
1 Tbsp sweetener of choice (more if you like it really sweet - I used xylitol)

Filling
3 oz butter
1/2 cup sweetener of choice (I used xylitol and stevia) -- more if you like it really sweet
1/2 tsp blackstrap molasses
1 Tbsp cinnamon (I love cinnamon, but I think this was too much - I'd start with 1 tsp and adjust to taste)
1/8 - 1/4 tsp Not Sugar or xanathan gum

Frosting
2 oz butter
3 oz cream cheese
1/4 tsp vanilla
2 Tbsp sweetener of choice (I used xylitol and stevia) more if you like it sweeter

Instructions

Preheat over to 300 degrees. Line a 13 X 9.5” jelly roll pan with parchment (spray the pan and place parchment on top to keep it stuck to the pan). Make sure the parchment lines the sides of the pan too, may take a bit of creative folding on the corners to stay in place.

Separate eggs whites and yolks. Combine in a large bowl the yolks, cream cheese, baking soda, vanilla and sweetener. I used a hand mixer and mixed until pale yellow in color (still had a few lumps). In a second bowl whip whites with cream of tarter until hard peaks form. Gently fold whites into yolk mixture and spread into prepared pan. Bake for 30 minutes.

Remove cake from pan and place on top of tea towel top side down. Gently peel off parchment and roll the longer side of the cake into a roll and let rest while you prepare the filling. Set the parchment paper and pan aside (you will need this for the next step).

Melt butter, sweetener, molasses, and not sugar until thickened (when using xylitol crystals I always melt them in butter because they don’t melt easily when baking). Add cinnamon and let mixture cool to almost room temp. Unroll cake and spread cinnamon mixture evenly over entire cake and roll back up. Cut into 8 pieces (I used a very thin serrated bread knife). Put parchment back into pan and place cut rolls onto parchment. Bake for another 15 minutes at 300-350 until hot and lightly browned on top.

Melt the butter and add sweetener until dissolved, remove from heat and add cream cheese and vanilla and whisk until it's a frosting consistency. Frost and enjoy!

I’m unable to eat artificial sweeteners, but I can use Stevia and Xyiltol. Xylitol is a sugar alcohol and some people may not be able to use it (can cause digestive discomfort in some folks). I use Kevinpa’s liquid stevia conversion and just use a few drops in addition to the Xylitol (I just taste whatever I'm cooking until it is sweet enough, but can become bitter if too much is used). Here’s the link for the liquid stevia: http://www.lowcarbfriends.com/bbs/lo...id-stevia.html

I’m not sure how the recipe would work with Splenda, the Not Sugar or xanathan gum would be more important for the filling if using Splenda (Xylitol is bulky like sugar and crystallizes). These do not taste exactly like high carb cinnamon rolls – they are lighter but the taste is pretty darn close (in my mind anyway!). I don’t like my desserts super sweet anymore, so you may want to adjust the sweeteners to your taste. When I can figure out how to download the pictures off of my camera phone I’ll download them. These were pretty small rolls, kind of like the high carb can kind. You could double the recipe and use in a regular size jelly roll pan for more substantial rolls.
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