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Old 01-01-2012, 05:27 PM   #1
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Oopsie Rolls

I just wanted to post a note that if anyone is hesitant about trying these...go. Make them. Right now.

For Christmas I was given a whoopee pie pan (sort of like a muffin top pan but a bit smaller) so I made my first batch tonight. Nothing short of amazing. So much easier than I thought they would be...no trial and error. Perfect buns for my burger tonight.
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Old 01-01-2012, 07:58 PM   #2
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there are soooooo many yummy variations of these also...i like to make mine with sweetener and cinnamon in the original recipe and then dip in egg and fry like french toast...also i add some sweetner and vanilla to recipe, and top with whipped cream..just like a twinkie..yum
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Old 01-01-2012, 08:39 PM   #3
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Quote:
Originally Posted by Carli View Post
I just wanted to post a note that if anyone is hesitant about trying these...go. Make them. Right now.

For Christmas I was given a whoopee pie pan (sort of like a muffin top pan but a bit smaller) so I made my first batch tonight. Nothing short of amazing. So much easier than I thought they would be...no trial and error. Perfect buns for my burger tonight.
do you mind giving specific details on how you make yours? I've read of many different ways, but if you don't mind sharing, would you share yours?
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Old 01-01-2012, 08:58 PM   #4
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recipe?
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Old 01-01-2012, 08:59 PM   #5
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Whoopee pie pan? Details!
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Old 01-02-2012, 02:05 AM   #6
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Whoopee pie pan? Details!

You'll find many sources if you do a search out on the net.
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Old 01-02-2012, 08:51 AM   #7
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I most recently used an oopsie for eggs Benedict. I think it worked better than an English muffin.
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Old 01-02-2012, 07:34 PM   #8
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not to thread jack but hello clackley...hope u had a great holiday and a great 2010..miss u

I like the recipe with mayo compared to cream cheese, also cuts down on carb count
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Old 01-02-2012, 07:43 PM   #9
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Yum. I put in a little stevia and cinnamon and spread with cream cheese frosting (cream cheese, butter and stevia) viola! Cinnamon rolls
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Old 01-02-2012, 07:51 PM   #10
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not to thread jack but hello clackley...hope u had a great holiday and a great 2010..miss u

I like the recipe with mayo compared to cream cheese, also cuts down on carb count
My google-fu is weak - I found recipes for this using 3 Tblsp. of mayo and 3 oz. of mayo (which would be 6 Tblsp. Which way do you make them?

(And a shout out to my fellow librarian!)
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Old 01-02-2012, 07:57 PM   #11
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I am so glad you like them! I was the numpty who had the kitchen accident which caused the oopsie rolls. I ate them in the 80's, but the ones Dad made contained soya flour and mayo. I call child abuse on that combination.
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Old 01-02-2012, 11:34 PM   #12
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I am so glad you like them! I was the numpty who had the kitchen accident which caused the oopsie rolls. I ate them in the 80's, but the ones Dad made contained soya flour and mayo. I call child abuse on that combination.
As well you should!


I've never made the Oopsies, too many steps. Plus now I try to avoid conventional dairy, so no cream cheese. I am however, coveting the whoopie pie pan. As soon as I saw them I thought, "ahh, perfect shape and size for LC wheat-free buns!" But alas, when I went to BB&B they were out of stock.

Oh hey, if you make oopsies in a whoopie pie pan, they are Whoopsies!! I'm totally trade-marking that term, btw. Pls send royalties to: nanberrycritter c/o lowcarbfriends
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Old 01-02-2012, 11:58 PM   #13
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Wow, who knew

I just saw this post for the first time. I think I am going to need to make these on my day off on Thursday I'll post on how they turned out too. And maybe pictures of them if I learn how to post pics
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Old 01-03-2012, 07:28 AM   #14
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I add a tbs of flax and a tbs of unflavored protein powder to my oopsies...this makes them hold up better when using as a bun... you can still add flavors for a breakfast roll taste...it just makes them more stable. You can leave out the flax if you want a more white bread appearance.
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Old 01-03-2012, 07:58 AM   #15
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Quote:
Originally Posted by lterry913 View Post
I add a tbs of flax and a tbs of unflavored protein powder to my oopsies...this makes them hold up better when using as a bun... you can still add flavors for a breakfast roll taste...it just makes them more stable. You can leave out the flax if you want a more white bread appearance.
My recipe for the buns does the same, Lterry. I, too, find them more "stable" with those additions. But when I want dumplings for soup or my Chicken and Dumplings, I leave the flax/whey additions out, as the dumplings hold up better to broth simmering without those additions.
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Old 01-03-2012, 08:31 AM   #16
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Originally Posted by clackley View Post
I most recently used an oopsie for eggs Benedict. I think it worked better than an English muffin.
Well that does it. I'm definitely going to have to try making oopsies now.
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Old 01-03-2012, 08:52 AM   #17
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I can't believe I have never tried these. I just ordered a pan from Amazon for $11. Who knew.
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Old 01-03-2012, 09:13 AM   #18
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Check out Cleochatra's blog, she's got some great variations on the Oopsie Roll.
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Old 01-03-2012, 09:20 AM   #19
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You really don't need either one of these pans. You can make the oppsies on a cookie sheet. Here is a picture of the different pans. The muffin top pan only has 6 spaces and the oopsies will be a touch larger. The whoopie pie pan has 12 spaces so the oopsies will be a bit smaller. whoopie-pie-pan.jpg

muffin.jpg
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Old 01-03-2012, 09:22 AM   #20
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I agree Heather - I just use a cookie sheet lined with parchment paper - easy clean up!
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Old 01-03-2012, 12:19 PM   #21
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Quote:
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My recipe for the buns does the same, Lterry. I, too, find them more "stable" with those additions. But when I want dumplings for soup or my Chicken and Dumplings, I leave the flax/whey additions out, as the dumplings hold up better to broth simmering without those additions.
Oh that sounds great...never thought of using as dumplings
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Old 01-03-2012, 01:59 PM   #22
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i wish i liked this! ive tried them several times and just cant get into the groove of liking them. more power to u though if you like them!
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Old 01-05-2012, 10:11 AM   #23
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My google-fu is weak - I found recipes for this using 3 Tblsp. of mayo and 3 oz. of mayo (which would be 6 Tblsp. Which way do you make them?

(And a shout out to my fellow librarian!)
Depends on how many i am making...I dont have my recipe here at work, but i just sub the exact same amount of mayo instead of cream cheese in original recipe...same taste to me but lower carbs...if this doent help let me know i can send you my recipe...and hi librarian, i am an elem school book geek
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Old 01-05-2012, 01:45 PM   #24
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You've all inspired me - I've got my first ever batch baking in the oven as I type! If they come out good, I'm going to buy a hand mixer for the egg whites. Whipping them by hand was *killer* :-)

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Old 01-05-2012, 01:50 PM   #25
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Be sure and leave them out to dry for most of the day. When you put them away, cover loosely in foil or a paper sack. They get sticky in plastic bags or wrap.
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Old 01-05-2012, 01:55 PM   #26
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Be sure and leave them out to dry for most of the day. When you put them away, cover loosely in foil or a paper sack. They get sticky in plastic bags or wrap.
I wrap mine in the parchment paper I used to cook them on. They are good for 4 or 5 days on the counter.
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Old 01-05-2012, 04:24 PM   #27
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So you are saying the oopsies can be made using mayo instead of cream cheese?
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Old 01-05-2012, 04:31 PM   #28
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So you are saying the oopsies can be made using mayo instead of cream cheese?
yes and then it is less carbs
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Old 01-05-2012, 04:35 PM   #29
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This is the recipe i use for 6 rolls...procedure is the same as the cream cheese ones

4 eggs seperated
1/4 tsp cream of tartar
3 tablespoons mayo

you do exact same procedure...add the mayo in with the yolks just like you would the cream cheese..i cannot tell a differece in taste....

i sometime add in some garlic powder and sprinkle cheddar on top of the mounds for garlic rolls or like i said above add sweetener and cinnamon and vanilla to make french toast

i try to eat very low carb and try to cut carbs any place i can...this makes 6 rolls for a total of 2.8 carbs for whole recipe if you go by .7 carbs per egg per ******
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Old 01-05-2012, 04:38 PM   #30
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I will have to try that. I don't always have cream cheese in the house and mayo would be handy.
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