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Old 10-13-2008, 07:16 PM   #91
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Originally Posted by carbkinky View Post
Vicki, how much mayo did u use??? 3oz or 3tbl??? Thanx!
I used the same about as the cream cheese called for in the recipe (4 oz. or 1/2 cup).

Quote:
how thick are all ya'll's floopsies? i made some this evening...finally...i used 1.5 tsp baking powder hoping for it to rise some. they ended up being only 1/4-1/2" thick...is this typical?
That's about how thick mine were. I baked the recipe as a loaf in a loaf pan. They may have been up to an inch thick. When I sliced them like slicing bread, they came out about the size of biscotti. Next time I'll try them into rounds so I can use them like bread.
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Old 12-09-2008, 12:40 PM   #92
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Oh these look so easy and foolproof!

I'm starting South Beach tomorrow and will make these with the reduced fat cream cheese. Thank you for this recipe!
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Old 12-09-2008, 06:22 PM   #93
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These look easy and yummy. Thank you for sharing. I'm inspired to shop and cook tomorrow!
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Old 01-08-2009, 10:26 PM   #94
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These are really great! I used the flaxseed meal for my 'flour' and they were quite delicious! I used them for both a pulled pork sandwich and a cheeseburger and I was shocked at how well they held up - no breakage or spillage - they just sort of adhered to the meat. And tasted pretty darn good too!
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Old 01-27-2009, 10:41 AM   #95
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I did a 3 egg recipe with almond flour, 1/2 tsp real almond extract and 10 drops of liquid sucralose - OMG! They taste like the filling in a bear claw. Dangerous! I wanted to eat the whole batch at once. I'd be willing to bet if you baked them in a madeleine pan, this recipe would make a nice little cookie as well. Even more dangerous!!
They would be nice with either a litttle SF raspberry jam or with whipped cream (or both!) as a dessert.

For everyday use (like bread), I still prefer just coconut flour or flaxseed meal, a little salt and no sweetner. I make mine in a muffin top pan, they come out perfect!

Excellent recipe! Thank you!!

Owlie
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Old 02-05-2009, 02:25 PM   #96
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Yummy

I'm gonna try making some floopsies tonight, thanks for the recipe.
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Old 03-05-2009, 01:19 PM   #97
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Any new "tweaks" for this recipe?
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Old 04-30-2009, 12:25 PM   #98
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with baking powder?

has anyone tried it with baking powder? how much do yu use? My husband said it tasted like corn bread with eggs. maybe I didn't use enuf cream of tartar.

any advice?
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Old 05-09-2009, 06:15 PM   #99
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I think the Floopsie recipe deserves bumping. Easy and good.

Too bad the pictures of them aren't on the post anymore.
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Old 06-10-2009, 10:47 AM   #100
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I am not into beating egg whites either and am anxious to try this recipe.
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Old 07-10-2009, 06:08 PM   #101
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in my head i got the cream cheese amount wrong and just botched the floopsie... gonna try again on sunday...
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Old 08-10-2009, 09:59 AM   #102
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Quote:
Originally Posted by Owlie View Post
I did a 3 egg recipe with almond flour, 1/2 tsp real almond extract and 10 drops of liquid sucralose - OMG! They taste like the filling in a bear claw. Dangerous! I wanted to eat the whole batch at once. I'd be willing to bet if you baked them in a madeleine pan, this recipe would make a nice little cookie as well. Even more dangerous!!
They would be nice with either a litttle SF raspberry jam or with whipped cream (or both!) as a dessert.

For everyday use (like bread), I still prefer just coconut flour or flaxseed meal, a little salt and no sweetner. I make mine in a muffin top pan, they come out perfect!

Excellent recipe! Thank you!!

Owlie
Using the original recipe how many rounds did you get using the muffin top pan?
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Old 08-18-2009, 11:05 PM   #103
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Sounds yummo!!! thank you guys for all these fantastic ideas!!
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Old 08-19-2009, 01:43 AM   #104
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I am so excited about this. I don't have any whipping tools, so I couldn't make oopsie rolls without shelling out cash. I don't have a magic bullet either... but it's just like a blender, right? I do have a blender! Can I really finally have this? Yay!

I got flax meal today and I'm going to try it with that.
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Old 08-19-2009, 08:23 AM   #105
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Quote:
Originally Posted by Dixie Barkley View Post
Using the original recipe how many rounds did you get using the muffin top pan?
It has been a while, but when I used the Oopsie original recipe I think I got 6 muffin tops. I would imagine this would amount to the same, not sure. I have yet to try this one.
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Old 08-19-2009, 02:23 PM   #106
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Okay, I made these! My first attempt at a low carb bread.

8 oz cream cheese (...what? )
7 eggs
4 T flax seed meal
4 T Tolani vanilla syrup
dash salt
...and then I couldn't find my baking powder! agh! so I tried 1/2 tsp baking soda and added another T Tolani.

It filled a cookie sheet, rose half an inch, and tastes and has mouthfeel like pancakes. Yay.
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Old 08-19-2009, 09:18 PM   #107
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Um, soooo... how long can these sit out for? I forgot and left it in my oven all day. :blush:
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Old 02-26-2010, 07:38 AM   #108
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bumping for someone that asked
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Old 03-10-2010, 01:46 PM   #109
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Floopsie Waffles - Awesome!

Just made Floopsie Waffle with the extra that did not fit in my muffin tops. OMG! The best fluffy, lighter than air waffles you ever ate. The recipe incorporates minor changes to the floopsie:

FLOOPSIE WAFFLES
4 eggs
4 oz. cream cheese
2 T almond flour
2 TSP. Splenda
1 tsp. almond extract
1 tsp Baking powder
1/2 tsp Baking soda
pinch salt
1 T fiber

Put into preheated waffle iron.

(Note- these were only mildly sweet, you might increase sweetener to 1 tablespoon.)

Still waiting to see how the muffin top Floopsies turn out.

Last edited by AdrianaG; 03-10-2010 at 01:49 PM.. Reason: MISSING INGREDIENT
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Old 03-10-2010, 02:24 PM   #110
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Floopsies with baking poweder and baking soda rose up in the pans and then collapsed...OK flavor but definitely not "cakey" at all.
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Old 03-13-2010, 07:53 AM   #111
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Going to try these today. Was going to make Oopsies but it is too humid and for some reason they don't turn out right when it is. Hopefully this will work better!
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Old 03-13-2010, 10:19 AM   #112
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Is this supposed to be runny???

ETA...I mixed in a mixer instead of a blender.
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Old 03-13-2010, 10:34 AM   #113
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Is this supposed to be runny???
Mine was.
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Old 03-13-2010, 10:45 AM   #114
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Mine was.
And they turned out ok? Mine is in the oven now....will report back when they are done. I used a smaller jelly roll pan(one that fits in a larger toaster oven) and 4 mini Wilton cake pans.
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Old 03-13-2010, 11:16 AM   #115
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And they turned out ok?
Turned out like pancakes.
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Old 03-13-2010, 11:52 AM   #116
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Mine turned out pretty good, a little misshapen but I don't care about that. I added Italian Seasoning and shredded cheddar cheese. Next time I wont use liquid splenda because I used a little too much this time.
Attached Images
File Type: jpg floopsie rolls.jpg (33.7 KB, 134 views)
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Old 03-14-2010, 04:52 AM   #117
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Adriana, did you use oat fiber?
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Old 05-23-2010, 05:28 PM   #118
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thanks for the tips
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Old 05-28-2010, 12:10 PM   #119
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This recipe looks great ... I'm gonna try it right now
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Old 05-28-2010, 01:08 PM   #120
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