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Old 08-10-2011, 01:42 PM   #151
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I have been an Oopsie lover for awhile. I just made the Floopsies and I am in HEAVEN! I also use the Wilton Cake pans. They are too easy. Seems like I need to pinch myself. I use them for burgers, sandwiches, I toast them and put a little butter on them. I am making 2-3 double batches this weekend. I put them in freezer and put wax paper in between them in sandwich baggies. They are good to go when ever I want one.

CLEO, thank you and Congrats on your 4 year anniversary. I wrote on your FB page telling you my husband is the one that found you and your Oopsies. I love your page. I'm a new fan and can't wait to see what you write each day.

Yeah Floopsies!!!

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Old 08-10-2011, 04:08 PM   #152
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Just for clarification, you all use the Floopsie recipe, but you muffin top pans? Or, are you talking about Oopsies in muffin tops?
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Old 08-10-2011, 07:42 PM   #153
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Quote:
Originally Posted by millergirl1976 View Post
Just for clarification, you all use the Floopsie recipe, but you muffin top pans? Or, are you talking about Oopsies in muffin tops?

They are talking about making Floopsies in muffin top pans. Recipe is on first page. I use Wilton mini tart pans. The bottom pops out and they are so easy.
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Old 08-15-2011, 07:57 AM   #154
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if I was to double this recipe and cook it in a 9x13 pan lined with parchment paper, what temp and how long would I cook them?
TIA
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Old 08-17-2011, 05:22 AM   #155
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Quote:
Originally Posted by Its me - WENDALINA View Post
if I was to double this recipe and cook it in a 9x13 pan lined with parchment paper, what temp and how long would I cook them?
TIA
I would cook them at the same temp for the same time and just check them. I double the recipe in my muffin top pans all the time and cook for 30 minutes at 300 degrees. They come out perfect. I love this recipe, just love it.
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Old 10-09-2011, 05:25 PM   #156
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I think one of the secrets to making a perfect oopsie is cooking them on a Silpat baking sheet. I've always used these for baking because absolutely nothing will stick to them and they make everything cook evenly and perfect. They sell them at any type of kitchen/cooking supply store. I highly suggest!
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Old 10-25-2011, 07:54 PM   #157
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Oopsie FlOOpsie,

For whatever reason, I'm intimidated to make this!

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Old 11-26-2011, 03:21 PM   #158
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Old 12-30-2011, 12:35 AM   #159
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Hello fellow lowcarbers

I just came across your board looking for recipes on floopsie bread. Decided to try the one in the OP. I followed the recipe exactly (I think) but here is my result:





They taste omelette-y, and not at all roll-y. What do you think it is I've done wrong?
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Old 12-30-2011, 06:37 AM   #160
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What is "OP"?
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Old 12-30-2011, 10:58 AM   #161
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Old 12-30-2011, 11:12 AM   #162
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Old 12-30-2011, 12:29 PM   #163
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Subbing.
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Old 12-30-2011, 12:50 PM   #164
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Unfortunately, I have not successfully made a floopsie. The oopsies are great though!!!

Here's the recipe I found successful (tweaked from Cleo's blog):

Low Carb OOPSIE BREAD
Double Batch Recipe - Plain
6 lg eggs
dash salt
1/4 tsp cream of tartar
6 oz cream cheese (chunked to make mixing easier)
1 tsp baking powder

Separate the eggs while still cold (yolk is more stable). Let them come to room temperature. I let the cream cheese sit out too. I wait a minimum of 30 minutes. I also put my glass bowl and mixer beaters in the freezer during this 30 minute time period for added "fluffability."

Whip the egg whites with the salt for about 1 minute, then added cream of tartar and whip for 3-4 more minutes (stiff peaks). I turned my bowl upside down the first few times to make sure the egg whites were done correctly. In a separate bowl with the flat paddle, I beat the egg yolks, cream cheese, baking powder, and seasonings (optional). It will look like cottage cheese with egg yolk. Slowly fold the whites into the yolk mixture until most of the whites were incorporated. It will not be perfectly mixed in but that's not possible without breaking down the whites.

I used two muffin top pans (ordered them online) and they are perfect bun size. Spray your pan with cooking spray. Or you can scoop out the mixture onto two baking sheets lined with parchment paper and put in a 300 deg oven for 35 minutes (switch your pans if you have a small oven so they cook evenly after about 25 minutes). It may seem like a lot, but now I can do it so fast, and without even thinking. I always keep busy during the waiting time to utilize my cooking time.

I let them cool on the pans though just in case the centers needed that residual heat to finish cooking.

Change Ingredients in the yolks for a variety
Sweet Roll – Add splenda and cinnamon to the yolk mixture or sugar free syrup, etc.
Savory - Add onion/garlic powder to yolk mixture
or you can sprinkle sesame seeds in the pan before adding the mixture for "sesame rolls."

The sky's the limit.
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Last edited by MemoryKeeper; 12-30-2011 at 12:53 PM..
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Old 01-10-2012, 05:53 AM   #165
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Haven't made the oopsies or the floopsies in a while. Planning on making the floopsies today.
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Old 01-10-2012, 12:21 PM   #166
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I've got my first batch in the oven now. Very nervous!!

I'll report back!!
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Old 01-10-2012, 02:45 PM   #167
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Okay, what do I do with them now? They came out, I flipped them onto a clean piece of parchment paper, and cut them into 6 bread-size squares.

Am I supposed to just let them lay out so they sort of dry out? Or, put them in the toaster before using? They're sorta wet (slimy?) and slick.

HUGz! Jules
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Old 01-10-2012, 02:59 PM   #168
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They shouldn't be wet or slimy. How long did you have them in for? I did mine for a half hour. Plus I did what someone in this thread suggested and turned off the oven and propped open the door and let them cool off in there.
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Old 01-10-2012, 03:06 PM   #169
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Originally Posted by PghPALady1974 View Post
They shouldn't be wet or slimy. How long did you have them in for? I did mine for a half hour. Plus I did what someone in this thread suggested and turned off the oven and propped open the door and let them cool off in there.
I baked them at 300 for 30 minutes. They are solid, just very wet feeling .... very much like the oopsies I made before.
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Old 06-08-2012, 03:30 PM   #170
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Just made the original recipe posted on p. 1. Made nice sturdy sandwiches.
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Old 07-05-2012, 05:22 AM   #171
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Result

Tried the OP's recipie and it turned out awesome
Going to try making "toad in the hole" tonight and will let you know how it turns out
Many thanks to the OP
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Old 08-25-2013, 08:00 AM   #172
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I just found this thread and am so excited. I'm returning to LC after 3 years of straying. Will definitely use all these recipes.
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Old 08-25-2013, 09:31 AM   #173
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Make sure the whites are beaten completely stiff... if you tip the bowl they should not fall out...they will lose their shinyness, if that is a word and start to look dull...then you have to carefully fold in egg yolk mixture as to not deflate whites...When putting them on pan or whatever dont press it down...let it stay fluffy and just keep layering the batter upon itself.

I have found addin a tbls of flax and or a tbls of unflavored protein powder makes these hold up really good.

Good luck with an old stanby recipe.

there are videos on you tube on how to make them properly.
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Old 02-06-2014, 09:34 AM   #174
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SO I've been wondering:

can you make these or regular oopsies flat in a baking pan/sheet like Peggy's breads?

So that you could slice it and save the slices for bread later? Or does it only work as a bun? I'd assume whole egg version would work better to slice, and regular oopsies might be more delicate...
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Old 02-06-2014, 11:17 AM   #175
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I would think you could...I have not made the floopsie but have made oopsies and they can be sliced...if you make oopsie batter and the whites are stiff enough you can bake in a loaf pan and slice it like bread...sometimes adding a litttle fklax or protein powder to the yolk part of the recipe makes it a little sturdier.
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Old 02-06-2014, 01:04 PM   #176
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I have golden flax, unflavored whey powder, and xanthan gum and have been trying to find some easy no-knead sandwich bread recipes using these ingredients plus either carbquik, all-purpose LC flour (Dixie Diners), or small amounts of almond meal (unblanched ): I didn't know!) and coconut flour that I have leftover.

Oopsies and floopsies seemed a great choice as I now ensure I always stock eggs, cream cheese, heavy cream, and sour cream.

As a reference I was looking into this recipe Flax-Whey Protein Bread | Buttoni's Low Carb Recipes but don't have any oat fiber (out of stock!) or gluccomannan. (does anyone know if xanthan gum can be subbed and if it would be a different amount?) So I decided to see if oopsies/floopsies could be baked this way, too.
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Old 02-06-2014, 03:29 PM   #177
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Gluten-Free Grain-Free Sandwich Buns

Try this.
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Old 02-07-2014, 11:59 AM   #178
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Another option if you're looking for simple and a limited list of ingredients: almond butter bread.
You can make it from store-bought almond butter (it will be brownish) or start with
blanched almond flour that you turn into butter (more of a white bread look.)
I made this in a muffin top pan last night and it will be in the rotation!

Almond Butter Bread
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Old 04-20-2014, 04:34 PM   #179
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