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Old 02-09-2008, 05:49 AM   #181
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Quote:
Originally Posted by BABSY View Post
u used pico de gallo for the outside? I am really curious about this recipe
I put the pico de gallo in the egg yolks, i'm not one for measuring too well when it comes to my spices..i just added it to taste...they came out really well and even the kids loved them!! I WILL be making these again SOON!!!


Quote:
Originally Posted by Mallory View Post
Im going to try to deep fry one today..what do you think? I have a recipe for a Cannoli dessert calzone (high carb) that I want to modify for Valentines Day and instead of making a low carb dough etc, I was just going to quickly deep fry an oopsie and top with the cannoli mixture??? Hope it works..
I "fried" these last week too to make pancakes. I just dropped a spoonful into the pan with oil...i didn't use a lot of oil and made them like that. It was a little hard to get them to smooth out a little but they came out just like a buckwheat pancake. i had three with butter and syrup and i was FULL!! They don't look like much but they are very filling! I only used 2 eggs and 2 oz of cream cheese tho.....maybe they would spread better with less cream cheese...anyway i got 6 pancakes out of it and so i made a cannnoli with one and it was AWESOME!! I made banana cream s/f pudding and put a tablespoon on another with some whipped cream and tasted JUST like a little Debbie banana cake!!

I'm gonna try the tiramisu this weekend to see how it comes out...i am bringing it for our valentines day pot luck at work. i've told so many people about this they all want to try it!!

Looking forward to more ideas!!!
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Old 02-09-2008, 06:15 AM   #182
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Quote:
Originally Posted by luckiangel View Post

I "fried" these last week too to make pancakes. I just dropped a spoonful into the pan with oil...i didn't use a lot of oil and made them like that. It was a little hard to get them to smooth out a little but they came out just like a buckwheat pancake.
This gives me a great idea....I used to make Danish pancakes called abelskivers. They are little pancake type balls. The recipe was similar to oopsies but had flour in it. I bet I could use the oopsie recipe and the abelskiver pan to make them! I wonder if I still have that pan.......
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Old 02-09-2008, 06:52 AM   #183
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i know what those are Linda!!!! Let us know how they come out!!!!!
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Old 02-09-2008, 09:07 AM   #184
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This is what I've been craving!

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Old 02-09-2008, 09:12 AM   #185
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Originally Posted by Determinedtolose View Post
This is what I've been craving!

i wish i could eat beef!!! i'm sure it would be great with pork too huh??

Look what I made for breakfast this morning!!!!!!! Amazing what a little protein powder will do!!!!!
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Old 02-09-2008, 09:13 AM   #186
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Oh yeah!
I wish I had a waffle maker, because them waffles sure look wonderful!!!
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Old 02-09-2008, 09:20 AM   #187
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they're pretty cheap at walmart!!!
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Old 02-09-2008, 09:24 AM   #188
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luckiangel,
Did you put the oopsie batter in your waffle maker??

how much protein powder and did you add it to the egg whites or the yoke mixture. sorry, I missed this.

I have to go now to a basketball game, but I will check back later.

Thanks a million!!
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Old 02-09-2008, 09:31 AM   #189
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Me too, me too. How did you get the oopsie batter to work in your waffle maker?

Thanks.
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Old 02-09-2008, 10:29 AM   #190
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Me too, me too. How did you get the oopsie batter to work in your waffle maker?

Thanks.
Um...i put it in it.

Seriously.....i made the original recipe and put it in the waffle maker like batter. Made sure it was greased. They puffed up and looked great till i opened the waffle maker. But since there are two waffles held together they made EXCELLENT crepes!!!! I made three of these. Then i took some vanilla protein powder and added to the egg whites cuz they were already mixed. I was nervous about it but they did fine. I put some in the waffle maker and they puffed up and stayed puffed up. They were really good....tasted like waffles. Next time i will add to the egg yolk mixture. i didn't measure the powder cuz i wasn't sure it was going to work...just threw in about a 1/2 or 3/4 scoop.........i will probably use 1/2 scoop next time. Let me know if you try it and how much you use tho.....might be a while before i make them again...i'm still experimenting. I am gonna make the tiramisu today.....the recipe for that used the revolution roll recipe but said oopsie would be good to use...since i am italian i want to make the cream cheese mixture and the zabaglione from scratch.
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Old 02-09-2008, 10:31 AM   #191
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Linda - I've never heard of abelskivers - but I kept seeing this commercial on tv. for this pancake puff pan - which makes little pancake balls. You can keep them plain, or fill them with whipped cream, pudding, jam, etc. I did buy this pan around Christmas. I tried it out once with low carb pancake mix - and have thought about trying the oopsies in the pan also! Wow the possibilities would be endless!!!


Determinedtolose - Your sandwich looks great!!!

Luckiangel - Those waffles look wonderful too! What a clever creation you made!!!

I'm really thinking about making BLUEBERRY OOPSIE PANCAKES! Can't wait to try them!
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Old 02-09-2008, 11:21 AM   #192
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I used the oopsie recipe(omit salt) doubled and added a box of sf strawberry jello. I then divided the batter between 2 8" round pans and baked for about 30-35 min. When they cooled I took heavy cream and splenda and made frosting. It reminds me of the poke type jello cake and was even better the next day. I am going to make one using the poke method next I am a little worried about how the " cake " will absorb the jello liquid though.
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Old 02-09-2008, 12:11 PM   #193
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That is a beautiful cake Kathy! No idea what the poke method is tho..lol. I couldn't help but wish they made choc SF jello looking at that tho!
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Old 02-09-2008, 12:28 PM   #194
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Elephant Ears (YES! on induction!)

1 batch Cleos Oopsies (recipe link in notes)
Extra sweetener (about 2 more packets)
1 tsp cinnamon
1/2 tsp pumpkin pie spice (opt)

Follow Cleos instructions, only add extra ingredients to yolk mixture and fold in as normal. Make the "rolls" into elephant ear size and bake the same amount of time. YUM!

Carb totals: 3 per ear
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Old 02-09-2008, 12:29 PM   #195
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Chicken Pot Pie for 1 (can make more though, add 1 more breast and 1 c. veggies per person or for seconds. )

1 chicken breast
1 c. induction friendly veggies of choice
Thick n Thin Not Starch (enough to slightly thicken, I have never tried this stuff)
1 Cleos Oopsie Roll
2 c. chicken broth
salt and pepper to taste
1-2 tbsp butter melted

Poach chicken breast in broth until done. Remove chicken and dice into cubes. Add veggies in. Cook those down (about 10-15 mins) and add back the chicken. Mix up Not starch according to directions and add to mixture. Next comes salt and pepper. Cook down until everything is hot and thickened up to pot pie consistency.

Next you take an Oopsie Roll and dip top side into a bowl of melted butter. Pour contents of pan into a bowl and top with buttered roll. Enjoy your pot pie.. even on induction!

Carbs: 7-8 depending on the veggies you use.

Note: Make sure you dip oopsie in butter before topping, its what makes this taste like PIE crust.. lol
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Old 02-09-2008, 01:49 PM   #196
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GS - great ideas!! I love the elephant ear idea!!! I had been stewing about a pot pie recipe myself.......thanks for the tips! We'll have to try it soon.

To whomever asked about the round stone pan......i have one but i also have the stone baking pan which is rectangular. I made ALOT of oopsie batter today as I added more cream of tartar than i usually do. I doubled a recipe and almost whipped the whites clear out of my bowl!! Anyway a double recipe made 12 oopsie's regular, 6 cheese muffins and i used the stone baking pan to make a sheet. I cooked it till it was light brown around the edges and the bottom is crisp. Top is golden. We are having pizza tonight. Let ya know how it comes out.
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Old 02-09-2008, 01:53 PM   #197
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Quote:
Originally Posted by Tecnokitty View Post
That is a beautiful cake Kathy! No idea what the poke method is tho..lol. I couldn't help but wish they made choc SF jello looking at that tho!
OHHHHH you wish they made chocolate JELLO..........right?(not pudding)


well there is always knox unflavored gelatin and chocolate flavoring???
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Old 02-09-2008, 02:01 PM   #198
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Do you think this could be made extra thin if you used nonstick foil or something to bake it... I am thinking like a Baklava or something phillo dough like...
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Old 02-09-2008, 02:36 PM   #199
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can only try it GS!!!!
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Old 02-09-2008, 02:40 PM   #200
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so true... I am thinking it will work. VERY carefully though. lol. I would prolly stir this batch rather than fold just cause I want it flat...
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Old 02-09-2008, 02:44 PM   #201
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well the greeks had to have started somewhere!!! what about using less yolks? or less cream cheese to eggs? i used on ounce less of cream cheese today for my oopsie's and they came out lighter. not necessarily more crumbly but airy. worth tryin'..........
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Old 02-09-2008, 03:56 PM   #202
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Quote:
Originally Posted by kathy76 View Post
I used the oopsie recipe(omit salt) doubled and added a box of sf strawberry jello. I then divided the batter between 2 8" round pans and baked for about 30-35 min. When they cooled I took heavy cream and splenda and made frosting. It reminds me of the poke type jello cake and was even better the next day. I am going to make one using the poke method next I am a little worried about how the " cake " will absorb the jello liquid though.
As soon as I saw this, I started getting everything out to make it. OMG.
It turned out soo good and tasted just like an angel food cake. I used the s/f cherry jello (It's what I had) and for the icing, I used FF cream cheese and vanilla DaVinci's....enough to make it spreadable. MMmmmmm''

Hubby is sooo impressed
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Old 02-09-2008, 05:59 PM   #203
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Ok....here's our pizza. I made the "crust" earlier today and it had a crispy bottom as i made it in my stone pan. When i cooked it agian with sauce and all the toppings it did get soft but after cooling for a few minutes i was able to hold a slice in my hand. We had it sicilian style! Salami, onion and portabello mushrooms with extra cheese. Thin crusted. YUMMMMM!!!!!!!!!
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Old 02-09-2008, 06:12 PM   #204
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Makin me drool on myself Lucki!
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Old 02-09-2008, 06:40 PM   #205
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Gosh..You creative oopsie cooks..

Hey, how about a Boston Cream Oopsie pie?

Just make a plain oopsie cake (maybe with a touch more splenda)..The put some SF vanilla pudding in the middle (maybe made with 2/3 of the milk called for)..Let it set up a bit so it will stay in between the layers..

Then make a SF chocolate ganache type frosting for the top of the cake..
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Old 02-09-2008, 06:42 PM   #206
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Carolyn, you're a genious!!!!!!!!!!!

What would you use for the ganache?
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Old 02-09-2008, 06:44 PM   #207
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Makin me drool on myself Lucki!

*handin' tannie the edge of the tablecloth....*
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Old 02-09-2008, 06:52 PM   #208
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All I have is sugar free pistachio pudding.
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Old 02-09-2008, 06:56 PM   #209
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Carolyn, you're a genious!!!!!!!!!!!

What would you use for the ganache?

Melted Lindt 85% Dark Chocolate with heavy cream.
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Old 02-09-2008, 06:58 PM   #210
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Thanks lisabinil!!
What are the ratio's? Please and Thank You!!!
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