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Old 08-23-2008, 11:48 AM   #841
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Picture of Cinnamon Roll

Here's a picture of the cinnamon rolls. I didn't like the original frosting I posted, it was too cream cheesy (if that's a word!) and didn't melt. So I made the following that was much more like the high carb stuff.

Frosting

2 Tbsp butter
1/4 cup sweetener
1/4 tsp vanilla
1/2 oz cream cheese
1-2 Tbsp heavy cream

Melt butter add sweetener and cook until dissolved. Take off of heat and add vanilla. Whisk in cream cheese and heavy cream. This will not "setup" it's more like melted icing.
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File Type: jpg Oopsie Cinrolls.jpg (62.3 KB, 288 views)
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Old 08-24-2008, 02:26 PM   #842
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Whoa! These look SOOOOOOO good!!
And
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Old 08-24-2008, 09:27 PM   #843
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Thank you! :-) They are really small, but satisfying. My husband isn't really low carbing, and he doesn't like things that taste eggy but he's eaten most of these and doesn't think they taste eggy. I'm totally hooked on these oopsies, they are the best and so versatile!
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Old 08-31-2008, 07:13 PM   #844
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OMG!!! I used the oopsie batter to make waffles as was posted on this thread. I let them sit on the counter overnight,then toasted them in the morning. For *syrup* I combined melted peanut butter,and SF raspberry DaVinci syrup. It was an awesome breakfast! The best part if that my DD12's best friend got to eat them worry free.(it's year 3 for her with type 1 diabetes) Cleo,(and other creative thinkers) thank you from the bottom of my heart!
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Old 08-31-2008, 08:24 PM   #845
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You guys are the best! I love sharing with you, and am glad that the recipes are making a positive difference. It's one thing to enjoy them myself, but when I feel like there's something there, it's all the better.
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Old 08-31-2008, 08:36 PM   #846
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You guys are the best! I love sharing with you, and am glad that the recipes are making a positive difference. It's one thing to enjoy them myself, but when I feel like there's something there, it's all the better.
[COLOR="DarkSlateGray"]Hi Cleo...
Your neighbor 85 miles to the north here...

Joyce and I are grateful to you for the recipes, your sense of humor, and novel ideas. Our waffle iron is going with us in the RV this fall for vacation. We plan on sharing them with friends and relatives in Minneapolis, Cincinnati, Missouri and Kansas.

Thanks...
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Old 09-01-2008, 03:51 PM   #847
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Sorry for the threadjack , but Larry you must be near me. (Can't send a PM to you yet.)

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Old 09-04-2008, 11:31 AM   #848
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What is wrong with me? My oopsie rolls looked like the pics......but they were awful! I was so excited to try them. Mine fell apart when you bite into them. The texture was nothing like bread. It was like crumbly bad meringue. It was not a good experience. Was I expecting too much? Did I do something wrong? HELP! PLEASE!
Thanks so much!
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Old 09-04-2008, 11:41 AM   #849
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Quote:
Originally Posted by lovetoread View Post
What is wrong with me? My oopsie rolls looked like the pics......but they were awful! I was so excited to try them. Mine fell apart when you bite into them. The texture was nothing like bread. It was like crumbly bad meringue. It was not a good experience. Was I expecting too much? Did I do something wrong? HELP! PLEASE!
Thanks so much!
Can you explain how you made them? There are so many variations on how to make these. Did you use the original oopsie recipe or something else?
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Old 09-04-2008, 11:52 AM   #850
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Quote:
Originally Posted by lovetoread View Post
What is wrong with me? My oopsie rolls looked like the pics......but they were awful! I was so excited to try them. Mine fell apart when you bite into them. The texture was nothing like bread. It was like crumbly bad meringue. It was not a good experience. Was I expecting too much? Did I do something wrong? HELP! PLEASE!
Thanks so much!
Sounds like they got overcooked - have you checked your oven temp with a thermometer?
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Old 09-04-2008, 01:09 PM   #851
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Quote:
Originally Posted by lovetoread View Post
What is wrong with me? My oopsie rolls looked like the pics......but they were awful! I was so excited to try them. Mine fell apart when you bite into them. The texture was nothing like bread. It was like crumbly bad meringue. It was not a good experience. Was I expecting too much? Did I do something wrong? HELP! PLEASE!
Thanks so much!
Quote:
Originally Posted by AlliCat View Post
Can you explain how you made them? There are so many variations on how to make these. Did you use the original oopsie recipe or something else?
Quote:
Originally Posted by Charski View Post
Sounds like they got overcooked - have you checked your oven temp with a thermometer?
Also, they are much better, and more breadlike the next day. They will be more like meringue right after you bake them. They get sturdier, and I think taste better the next day and beyond. Hope you didn't throw them out, so you can try them the next day.
As Allicat asked, did you use the Oopsie recipe? Some people use the Revolution Roll recipe thinking they are making oopsies. Oopsies are a variation (by mistake, thus the name Oopsie) of the Revolution Roll. Not saying or eluding that's what you did, we're just wonderin.
You may very well have overbaked them.
I add flaxmeal & whey protein powder to my yolks, and they come out even sturdier & more breadlike I think. Also, I've noticed that if I overbeat the whites (yep it can be done), they are not as sturdy, more crispy/crumbly it seems.
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Old 10-08-2008, 05:46 PM   #852
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Old 10-10-2008, 10:10 PM   #853
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OMG Cleo.... Thank you Thank you for the oopsie! I had a ham sandwich tongiht!

Quick question..... Now, I am only asking this question because of the "baconator" sandwich on the first page. I have tried to stay away from "fast food burgers" I travel for my job and sometimes I get bored with just salads during the day. Has there been a discussion anywhere that you can have the "meat" from these fast food places? Is Wendys better than the others as far as carbs? I understand that they are meat, but you never know what they put in them!
Any help on this topic would be appreciated
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Old 10-11-2008, 10:51 AM   #854
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Wendy's, carbwise, they're about 4 carbs total, adding in bacon and cheese.

The meat is 100% beef, as is McDonald's. (Great question, because not everyone is 100% ground beef).

It's great to meet you, Atkins Chick!
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Old 10-11-2008, 11:09 AM   #855
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Thank you Cleo for clarification. I've come back on here after finally saying enough is enough You guys are such a support. It's incredible.
I am turning 40 in November and I just knew that I had to do something now.
Staying true to the thread, you should patent those things and sell them. Or at least write a recipe book. Sell it on Ebay as an Ebook. Now theres an idea!
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Old 10-11-2008, 04:10 PM   #856
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I am almost 40, too, so hang in there, kiddo. We'll do this!

I appreciate your kind words! If you want to support my efforts in paying it forward, please subscribe to my national column at Examiner.com where I post so many of the things I share with my low-carb friends!

There may be a cookbook in the future but only if there was interest from a publisher. I am too lazy go for it without backing from a publishing house.
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Old 10-11-2008, 04:21 PM   #857
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I haven't made the oopsie rolls yet, but I have had the recipe for quite some time. I forgot I had it until I saw this thread.

I'm definitely marking my spot.

Everything looks too good to pass up. It is food porn!
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Old 10-11-2008, 04:22 PM   #858
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Do oopsie rolls freeze well. I would like to make quite a few. That way, anytime I wanted one I could pull it out of the freezer to have. I really want to try that french toast.
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Old 10-11-2008, 04:55 PM   #859
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Quote:
Originally Posted by Sandbird View Post
Do oopsie rolls freeze well. I would like to make quite a few. That way, anytime I wanted one I could pull it out of the freezer to have. I really want to try that french toast.

Yes, they freeze great!

I made about 10 dozen to last me through the HOT summer, because I'm not about to turn on my oven when my AC can barely keep the house below 80 on a hot day.

Just finished up the last few oopsies the other day - that I'd baked back in the spring and froze.

Extended freezing like that eventually caused a lot of frost inside the freezer bags, but I just knocked that off, let them thaw in the fridge, then warmed them up in the toaster oven to remove any excess moisture from the outside. They seemed to me to be just as good as when they're fresh.

If you can see yourself using your batch of oopsies within a week (it's so easy to use that many... french toast, tuna sandwiches, chicken salad sandwiches, turkey sandwiches, burgers, cinnamon toast, hot dog "buns", grilled cheese sandwiches, etc), they'll keep just fine in a plastic bag in the fridge without freezing, for at least that long.
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Old 10-12-2008, 03:54 AM   #860
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Thanks for the info on the freezing. I will definitely do that.

I am thinking here, I wonder how they would do for stuffing at Thanksgiving. Granted, it's a month away, but I usually have my menu planned out each year about 3 weeks beforehand. I don't like to buy all that stuff at once.

Last edited by Sandbird; 10-12-2008 at 03:56 AM..
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Old 10-12-2008, 05:45 AM   #861
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Madam De Leon.....when you put them into freezer bags, did you put waxed paper or anything between them? Or did you just stack them up? Did you have any trouble getting them apart, so that you could thaw a couple at a time?

I froze some a while back, put a square of waxed paper between each one, and put them into a plastic container, and they stuck together. Even with waxed paper between each oppsie! I thought I had a great idea, but guess not!

Thanks for the info!
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Old 10-12-2008, 01:25 PM   #862
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Tryinghardtolose, did you dry out the oopsies before you froze them? In my climate, they will dry in a few hours or overnight. Then freeze. You could also freeze them individually on a silicone-lined cookie sheet. Then stack and pack into ziplocks or containers.
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Old 10-12-2008, 01:38 PM   #863
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Soobee.....I didn't leave them out over night, but I did leave them for a few hours. I'm always afraid to leave them out too long, with the eggs and cream cheese in them. I know they are cooked, but still it scares me.

I guess I'm the only one that's had problems freezing them and not having them stick together! I just made a new batch today but expect them to not be around long enough to need freezing! I can't imagine being without these gems! Thanks sooooooooooo much Cleo!!!!!
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Old 10-15-2008, 02:43 AM   #864
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Originally Posted by LaurieRobo View Post
This is actually Cutie's recipe but I made this this morning and oh my... yummy french toast.

1 egg beaten w/ a bit of cream, vanilla and 1 drop sweetzfree

Coat two oopsies w/ egg mixture and fry in butter like french toast.

I had two this am w/ butter and SF pancake syrup and 2 breakfast sausages - YUMMO!!!!

ETA: this batch of oopsies I added a bit of cinnamon :-)

Oh My! These are soo good!!!
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Old 01-06-2009, 04:27 PM   #865
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OMG this post is so inspiring to make OOPSIE rolls!!!
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Old 01-07-2009, 06:08 AM   #866
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Made the OOPSIES this morning but not sure of them yet......Are they suppose to be spongy? I could not eat my burger on them because they sorta disintegrated in my hands so I ended up cutting it with a knife and eating it with a fork.

I don't think mine were too dry because they were done at 27 minutes (edges were getting brown and crumbly).

Here are my pictures:



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Old 01-07-2009, 09:41 AM   #867
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yours look perfect! I like to make them a day before eating (and like them even better after 2 days) because they dry out and taste more bready. I dry them out overnight in my toaster oven (I have 2 cats that love oopsies and will eat the whole batch if I leave them on the counter) then pop them in the fridge in an open container (they are usually gone after 2 days though). After they dry a bit they taste kind of like brioche.
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Old 01-07-2009, 10:47 AM   #868
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Thanks for the reply back Ang....that was my breakfast this morning....YUMMY YUM
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Old 01-07-2009, 11:45 AM   #869
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MMM, they are great with LC syrup too! I need to make a batch, I've been lazy! I like to cook these on parchment paper too, it keeps the bottoms from getting oily and they never stick.
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Old 01-08-2009, 05:58 AM   #870
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Originally Posted by cleochatra View Post
here are my OOPSIE French Toasts.....I did not have SF syrup so I just used butter, Vietnamese Cinnamon (very sweet) and I experimented with some Stevia and Splenda (I really don't like any sweetener but wanted to experiment).

I sprinkled one with just Splenda and one with just Stevia In the Raw. Didn't like either so I sprinkled some Splenda on the Stevia one and it was "ok" but if I had to pick and choose I would just go with the Splenda one but I didn't care for either.

These did taste pretty good and I think if I was using real syrup, I could not tell the difference ( but since I don't eat the real stuff, I will never know).

I may try these again using different toppings and experimenting more.

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