Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 09-23-2010, 12:20 PM   #1111
Very Gabby LCF Member!!!
 
Missouri_Librarian's Avatar
 
Join Date: Jan 2010
Location: St. Joseph, Missouri
Posts: 3,976
Stats: 254/223/152
WOE: lc
Start Date: 1/2014
Made these last night for the first time, super easy thanks to the video cleo posted in the porn thread..used it like a bun with roast beef and melted provolone...am going to try the french toast one tonight for dinner....thanks for the help and this thread...this weekend going to make garlic cheddar like red lobster biscuits
Missouri_Librarian is offline   Reply With Quote

Sponsored Links
Old 09-23-2010, 02:57 PM   #1112
Very Gabby LCF Member!!!
 
Missouri_Librarian's Avatar
 
Join Date: Jan 2010
Location: St. Joseph, Missouri
Posts: 3,976
Stats: 254/223/152
WOE: lc
Start Date: 1/2014
YUM...made the french toast ones tonight and they were delicious....did not even miss smothering them in powdered sugar...I just put lots of butter and cinnamon on top after I fried them and YUM....
Missouri_Librarian is offline   Reply With Quote
Old 09-23-2010, 03:45 PM   #1113
Senior LCF Member
 
lainielou's Avatar
 
Join Date: Sep 2010
Location: San Francisco
Posts: 498
Gallery: lainielou
Stats: 364/started atkins@339/291/150
WOE: atkins induction/alternating w/zc
Start Date: August 2010
I made a pumpkin chiffon cake based LOOSELY on oopsie rolls.

Pretty tasty!
Attached Images
File Type: jpg pumpkin chiffon.jpg (29.4 KB, 59 views)
lainielou is offline   Reply With Quote
Old 09-23-2010, 03:56 PM   #1114
Very Gabby LCF Member!!!
 
Missouri_Librarian's Avatar
 
Join Date: Jan 2010
Location: St. Joseph, Missouri
Posts: 3,976
Stats: 254/223/152
WOE: lc
Start Date: 1/2014
Quote:
Originally Posted by lainielou View Post
I made a pumpkin chiffon cake based LOOSELY on oopsie rolls.

Pretty tasty!
Ohhh we love pumpkin, could you please tell how....beautiful pic btw...
Missouri_Librarian is offline   Reply With Quote
Old 09-23-2010, 06:43 PM   #1115
Junior LCF Member
 
MsDefessa's Avatar
 
Join Date: May 2004
Location: Atlanta, GA
Posts: 13
Gallery: MsDefessa
Stats: 220/??/180
WOE: Nutritional Keto
Start Date: June 23, 2014
A few pages back people were looking for Muffin Top pans. Well, today I saw Mini-oopsie pans at Williams-Sonoma.
Whoopie Pie Pan | Williams-Sonoma
I made a batch of mini-Oopsies tonight and they turned out perfect!
MsDefessa is offline   Reply With Quote
Old 01-14-2011, 01:10 PM   #1116
Senior LCF Member
 
rrrhan's Avatar
 
Join Date: Jul 2002
Location: Kalamazoo, MI
Posts: 556
Gallery: rrrhan
Stats: 183/165/145
WOE: Atkins
Start Date: 1/14/08 restart Aug 28, 2010/restart Sep 2012
THIS is unbelieveable! Wow. Does it really taste like cake? I am going to have to try it!
Quote:




rrrhan is offline   Reply With Quote
Old 01-14-2011, 01:20 PM   #1117
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,735
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
Holy smokes-- how did I miss all these posts?

BTW--2011, the oopsie rolls no longer contain Splenda if you're making the buns for savory purposes.

Robyn-- the girl who made that cake said it was EXQUISITE.
cleochatra is offline   Reply With Quote
Old 01-15-2011, 11:01 AM   #1118
Senior LCF Member
 
Join Date: Jan 2011
Posts: 91
Gallery: bowfriends
i made the oopsie rolls for the first time but was a little disappointed. maybe ill use them for something else.
bowfriends is offline   Reply With Quote
Old 01-15-2011, 08:15 PM   #1119
Senior LCF Member
 
Wishin's Avatar
 
Join Date: Feb 2009
Location: Maryland
Posts: 379
Gallery: Wishin
I love the oopsies! Just made some for tomorrow's lunch. Pizza burgers.
They work great for that.
Wishin is offline   Reply With Quote
Old 01-16-2011, 12:16 PM   #1120
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,735
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
Oopsies aren't for everyone. Some supertasters who don't like eggs or the cc or the texture won't be in love with them, but they're an option.
cleochatra is offline   Reply With Quote
Old 01-16-2011, 03:11 PM   #1121
Very Gabby LCF Member!!!
 
Missouri_Librarian's Avatar
 
Join Date: Jan 2010
Location: St. Joseph, Missouri
Posts: 3,976
Stats: 254/223/152
WOE: lc
Start Date: 1/2014
Have my oven on at this very minute and am going to finally get my french toast oopises made....have been craving these for a week or so but had some things come up and didnt get to them....we LOVE them at our house....also will use them for "biscuits" and sausage gravy...YUMMO
Missouri_Librarian is offline   Reply With Quote
Old 02-10-2011, 08:04 PM   #1122
Major LCF Poster!
 
fourstubbs's Avatar
 
Join Date: Feb 2004
Location: The Last Frontier
Posts: 1,913
Gallery: fourstubbs
Stats: 225/220/142.3/135
WOE: IDEAL PROTEIN
Start Date: Restart July 2012
after all these years, I never tried an oopsie...but I finally broke down and made them...!!! They are good, but I made a mistake. I accidentally used 2 oz cream cheese for each egg! SO I will try again! I did end up putting some sweetened cream cheese on them and they were as close to a danish that I could ever imagine. THANK YOU FOR THE OOPSIES CLEO!!
fourstubbs is offline   Reply With Quote
Old 06-19-2011, 11:06 AM   #1123
Major LCF Poster!
 
kare30bear's Avatar
 
Join Date: Apr 2011
Location: California
Posts: 1,563
Gallery: kare30bear
Stats: 5' 3": 201(16/17)/137.4(5/6)/120(?)
WOE: LC/JUDDD (6/20/12)
Start Date: LC 3/7/11; restarted LC 4/30/12; JUDDD 6/20/12
Oopsie Cake

Just thought I'd add my creation to the thread: Oopsie Almond Cake. If sliced into 12 pieces= 5.5g Net Carbs per slice.
Attached Images
File Type: jpg Droid Pics 025 (2).jpg (45.5 KB, 50 views)
File Type: jpg Droid Pics 033.jpg (36.5 KB, 59 views)
kare30bear is offline   Reply With Quote
Old 06-19-2011, 03:36 PM   #1124
Blabbermouth!!!
 
vli1127's Avatar
 
Join Date: Jun 2007
Location: Central Iowa
Posts: 5,104
Gallery: vli1127
Stats: Obese/overweight/feeling good
WOE: LC my way
Start Date: Restart everyday
Quote:
Originally Posted by kare30bear View Post
Just thought I'd add my creation to the thread: Oopsie Almond Cake. If sliced into 12 pieces= 5.5g Net Carbs per slice.
Wow, that looks amazing. <<<<<<<<<<<<<< drooling.
vli1127 is offline   Reply With Quote
Old 06-19-2011, 06:12 PM   #1125
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,735
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
Ooh la la! I am in lurve... *sigh*
cleochatra is offline   Reply With Quote
Old 08-09-2011, 05:49 AM   #1126
Way too much time on my hands!
 
zipp2play's Avatar
 
Join Date: May 2011
Location: Kansas
Posts: 11,207
Gallery: zipp2play
Stats: 206/176/164 5'8"
WOE: JUDDD
So I made the oopsies and for starters, I think I under cooked them. My question is, can you grill them, for like a grilled cheese? I tried them in the toaster and the edges burned and caused a horrible smell! Do you eat them just the way they are out of the frig? I made a double batch and after last night, I have 10 left to use.
zipp2play is offline   Reply With Quote
Old 08-09-2011, 06:07 AM   #1127
Major LCF Poster!
 
Madam De Leon's Avatar
 
Join Date: Jul 2007
Location: Where student drivers are taught how to dodge road apples
Posts: 2,016
Gallery: Madam De Leon
I make grilled cheese out of them - although in order to get maximum crispiness on the outside, I turn put the cheese between the puffy top sides of the oopsies so that the smooth side (that was against the baking pan) is towards the outside of the sandwich.

Ok, I know that sounded convoluted...

At any rate, I'm pretty sure I over sizzle them in butter at too high of a heat just to get the crispiness level I want, but I don't mind things being (ahem) well browned (ahem).
Madam De Leon is offline   Reply With Quote
Old 08-09-2011, 06:08 AM   #1128
Major LCF Poster!
 
Madam De Leon's Avatar
 
Join Date: Jul 2007
Location: Where student drivers are taught how to dodge road apples
Posts: 2,016
Gallery: Madam De Leon
Oh I should also say that I have toasted oopsies, but using a toaster oven, not a regular pop up toaster. Sometimes the edges get a little overbrowned in the toaster oven, but it's a lot easier to keep an eye on than it would be with a pop up toaster, so you can rescue them before they actually burn.
Madam De Leon is offline   Reply With Quote
Old 08-09-2011, 07:49 AM   #1129
Way too much time on my hands!
 
zipp2play's Avatar
 
Join Date: May 2011
Location: Kansas
Posts: 11,207
Gallery: zipp2play
Stats: 206/176/164 5'8"
WOE: JUDDD
Quote:
Originally Posted by Madam De Leon View Post
I make grilled cheese out of them - although in order to get maximum crispiness on the outside, I turn put the cheese between the puffy top sides of the oopsies so that the smooth side (that was against the baking pan) is towards the outside of the sandwich.

Ok, I know that sounded convoluted...

At any rate, I'm pretty sure I over sizzle them in butter at too high of a heat just to get the crispiness level I want, but I don't mind things being (ahem) well browned (ahem).
That makes perfect since! I just think for myself to like the texture of an oopsie, I will need to "toast" them. But I hadn't thought of turning them upside down for the grilled cheese! THANKS!!!!!!!!!!!!
zipp2play is offline   Reply With Quote
Old 08-16-2011, 09:09 AM   #1130
Way too much time on my hands!
 
debkeversole's Avatar
 
Join Date: Feb 2006
Location: southern ky
Posts: 54,278
Gallery: debkeversole
Stats: 370/343/199
WOE: 8/29/11 R9P2 HCG diet
Start Date: 10-8-09
Quote:
Originally Posted by Madam De Leon View Post
I make grilled cheese out of them - although in order to get maximum crispiness on the outside, I turn put the cheese between the puffy top sides of the oopsies so that the smooth side (that was against the baking pan) is towards the outside of the sandwich.

Ok, I know that sounded convoluted...

At any rate, I'm pretty sure I over sizzle them in butter at too high of a heat just to get the crispiness level I want, but I don't mind things being (ahem) well browned (ahem).
YUM!!!!
debkeversole is offline   Reply With Quote
Old 09-16-2011, 10:18 AM   #1131
Junior LCF Member
 
Join Date: Sep 2011
Posts: 7
Gallery: -Muffin-
I know this message is 3 years old, but...

Quote:
Originally Posted by got2getmoving View Post
I have made the recipe twice and think they are very eggy as well (the second time I purchased a mixer!! and I did turn the bowl of egg whites and they did not fall out - so they were definately the right texture.) I realize that eggs are about the only thing in the recipe - but what is everyone doing differently to make them not so eggy??
I hope I'm not stepping on Ms. Cleochatra's toes, but I think the egg whites need to be at the stage where they are just starting to pull away from the bowl.

My method is different, but my results are f*a*b*u*l*o*u*s:

When separating the eggs, put the whites in the mixing bowl and the yolks into a small bowl. Best results are with room temperature eggs.

If you are using a Kitchen Aid mixer, whisk the whites on 3 (Medium Low) until the whites are frothy (1-2 minutes). Turn mixer off, add cream of tartar, whisk on (Medium High) 8 until stiff peaks form and the foam just begins to retract from the bowl edges.

If using only one bowl, transfer the whites to another bowl. Whisk the yolks and cream cheese (and any other ingredients you're using: salt & pepper, Parmesan cheese, cocoa, etc.), starting on low and gradually increasing to high speed.

Gently fold 1/4 of whites gently into the yolk mixture (turning only once or twice), using a rubber spatula. Gently fold the remaining whites into the yolk mixture, 1/4 of the original batch at a time (you will fold in a total of 4 portions).

I like to use bacon grease or coconut oil instead of Pam spray.

-Muffin- is offline   Reply With Quote
Old 09-16-2011, 11:14 AM   #1132
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,735
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
No toe-steppin' worries! I'm so glad you and Madame De Leon can offer up advice. Working with egg whites can be tricky business.
cleochatra is offline   Reply With Quote
Old 03-26-2012, 03:56 PM   #1133
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,735
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
Just a heads up: A scraper in India took my old site, so if you click on any of my old "cleochatra blogspot" links they're going to a fake site. My new site is in my signature line and all of my recipes are there. I am working to settle this with google right now.
cleochatra is offline   Reply With Quote
Old 05-25-2012, 08:18 PM   #1134
Way too much time on my hands!
 
debkeversole's Avatar
 
Join Date: Feb 2006
Location: southern ky
Posts: 54,278
Gallery: debkeversole
Stats: 370/343/199
WOE: 8/29/11 R9P2 HCG diet
Start Date: 10-8-09
bumping up for new people
debkeversole is offline   Reply With Quote
Old 10-22-2012, 10:32 PM   #1135
Senior LCF Member
 
Jeanyyy's Avatar
 
Join Date: Oct 2012
Location: Vancouver, BC Canada
Posts: 466
Gallery: Jeanyyy
Stats: 227.1/160.4/155/5'6"
WOE: HCG-Omni/Intermountain
Wow, I just read through this entire thread and the previous one as well.. lol And I'm on HCG at the moment so I can't even try them yet! I did copy a ton of recipes, though

Thank you ALL !!!
Jeanyyy is offline   Reply With Quote
Old 01-04-2013, 03:05 PM   #1136
Junior LCF Member
 
Join Date: Jan 2013
Posts: 1
Gallery: Youdeserveit
subscribing
Youdeserveit is offline   Reply With Quote
Old 01-04-2013, 11:54 PM   #1137
Junior LCF Member
 
Join Date: Dec 2012
Posts: 29
Gallery: PennyPrepper
This is interesting, but I went thru first few pages and can't find the actual recipe for the oopsie pies. The links in the first few pages are no longer valid. Some kind person please post. Hopefully I won't have to read through 38 pages to find it. Thanks!!!
PennyPrepper is offline   Reply With Quote
Old 01-05-2013, 01:58 AM   #1138
Very Gabby LCF Member!!!
 
Join Date: May 2007
Location: Sonoma County, CA
Posts: 3,195
Gallery: watcher513
You'll now have to do a web search for Your Lighter Side.
watcher513 is offline   Reply With Quote
Old 01-05-2013, 04:31 AM   #1139
Senior LCF Member
 
Lioness0455's Avatar
 
Join Date: Feb 2007
Posts: 269
Gallery: Lioness0455
Stats: 256.5/170/125
Start Date: 1/3/07
Cleo's Oopsie Rolls:

3 eggs
3 oz cream cheese
dash salt
pkg sweetener
pinch cream of tartar

Separate the eggs placing the whites in one bowl and the yolks in another. Combine yolks with cream cheese, salt, and sweeter. Beat with an electric mixer until nice and creamy. A few lumps are okay.

Place the cream of tartar into the whites and beat with an electric mixer until very stiff. Carefully pour the egg yolk mixture on top of the beaten whites and with a spatula, gently fold the two mixtures together. You need to do this slowly so that you don't break down the egg whites.

Mound the mixture into 6 piles onto a parchment or non-stick foil lined cookie sheet. You can do that with a spoon and just keep piling the spoonfuls on top of each other. Bake at 300 for 30 minutes.

I'm at high altitude, 5800 feet, so I use 1/4 tsp of cream of tartar and whip the whites in my KitchenAid stand mixer, and the yolks in a regular bowl with an electric mixer.
__________________
Vickie Ewell
Kickin' Carb Clutter
Lioness0455 is offline   Reply With Quote
Old 01-05-2013, 06:18 AM   #1140
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,617
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Also if you can't handle the cream cheese they work very well replacing the crm. cheese with mayo .

You can do so many things with these rolls. If you want them a little drier just leave them out to dry up a little.

Last edited by rosethorns; 01-05-2013 at 06:20 AM..
rosethorns is online now   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 08:52 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.