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Old 08-11-2013, 07:50 PM   #1
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So, I made oopsie rolls tonight....

Can't say I was all that impressed. Not much flavor, and I think, way too light to use for anything like a hamburger. I would think any juice would deflate the oopsie rolls. That said, I did like that I put one in the toaster and let it get real dark brown and was able to put butter on it. No, it is not a substitute, really, for toast, but it was not bad.

This was the recipe I had:

3 ounces softened cream cheese
3 egg yolks
1 packet Splenda

Mix the above until totally mixed, and no lumps remain. Pre-heat oven to 325 degrees.

3 egg whites
pinch of cream of tartar

Beat egg whites and tartar until you have stiff peaks. Fold the whites into the cream cheese mixture, and bake on a parchment paper lined cookie sheet... divide the batter into 6 oopsie rolls for the cookie sheet. Cooke to desired doneness. I thought medium brown was nice, so that was about 10 minutes.

Also, on 2 of them I sprinkled a spice mixture for the top of them.... one was Jamaican Jerk spice and the other was a basic BBQ rub. The flavors were nice on the rolls. But honestly, I don't think they will serve my purpose... as a roll for burgers.
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Old 08-11-2013, 10:12 PM   #2
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Quote:
Originally Posted by Garlic View Post
Can't say I was all that impressed. Not much flavor, and I think, way too light to use for anything like a hamburger. I would think any juice would deflate the oopsie rolls. That said, I did like that I put one in the toaster and let it get real dark brown and was able to put butter on it. No, it is not a substitute, really, for toast, but it was not bad.

This was the recipe I had:

3 ounces softened cream cheese
3 egg yolks
1 packet Splenda

Mix the above until totally mixed, and no lumps remain. Pre-heat oven to 325 degrees.

3 egg whites
pinch of cream of tartar

Beat egg whites and tartar until you have stiff peaks. Fold the whites into the cream cheese mixture, and bake on a parchment paper lined cookie sheet... divide the batter into 6 oopsie rolls for the cookie sheet. Cooke to desired doneness. I thought medium brown was nice, so that was about 10 minutes.

Also, on 2 of them I sprinkled a spice mixture for the top of them.... one was Jamaican Jerk spice and the other was a basic BBQ rub. The flavors were nice on the rolls. But honestly, I don't think they will serve my purpose... as a roll for burgers.
I'm glad you gave my recipe a shot! They're definitely not for everyone, but I remember them cradling my Red Robin cheeseburgers and my Wendy's Baconators in them years ago and found they were a definite benefit at that time.... It's definitely a YMMV type of recipe, as they all tend to be.

As an aside, I have since ditched the sweetener in the rolls. It's just not necessary.
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Old 08-11-2013, 10:33 PM   #3
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I made them once about a year ago. They aren't for me. They just tasted like dried-out baked scrambled eggs. Lots of people love them though!
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Old 08-11-2013, 10:43 PM   #4
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my problem with them is that they are so high in calories for something so insubstantial. I never felt full from eating them.
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Old 08-11-2013, 11:50 PM   #5
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Originally Posted by cleochatra View Post
I'm glad you gave my recipe a shot! They're definitely not for everyone, but I remember them cradling my Red Robin cheeseburgers and my Wendy's Baconators in them years ago and found they were a definite benefit at that time.... It's definitely a YMMV type of recipe, as they all tend to be.

As an aside, I have since ditched the sweetener in the rolls. It's just not necessary.
I wish I had enjoyed them more.

I am thinking I might use them for my jerk chicken salad.
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Old 08-12-2013, 07:23 AM   #6
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Garlic, I used them for this half-pound burger and they held up pretty well, at least until I was nearly finished eating it. I seem to recall that regular bread buns usually disintegrated by the time I was finished eating a large burger too.

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Old 08-12-2013, 10:51 AM   #7
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Garlic, I used them for this half-pound burger and they held up pretty well, at least until I was nearly finished eating it. I seem to recall that regular bread buns usually disintegrated by the time I was finished eating a large burger too.

That really looks good!!!! How did you get the buns so perfectly formed?

My son and I drove to the Woodlands yesterday, I thought about you. My iphone broke and I had to go to the Apple store there in the mall to exchange it.

That is the closest Apple store to us. It would be closer for us to go to Beaumont but they don't have an Apple store in Beaumont. I was really surprised, it's not like Beaumont is a small town or anything there are a lot of people who live there and if they need to go to the Apple store they have to drive to Houston.

It was a 2 hour drive for us and by the time we got out of there I was a nervous wreck but I will say it's a lovely place. I'm just not accustomed to so many cars and all those people together in one place.
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Old 08-12-2013, 01:30 PM   #8
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Cleo I'm very limited to a few things that I can eat. These were my lifesaver.

I still use them for hotdog rolls.
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Old 08-12-2013, 06:30 PM   #9
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That really looks good!!!! How did you get the buns so perfectly formed?

My son and I drove to the Woodlands yesterday, I thought about you. My iphone broke and I had to go to the Apple store there in the mall to exchange it.

That is the closest Apple store to us. It would be closer for us to go to Beaumont but they don't have an Apple store in Beaumont. I was really surprised, it's not like Beaumont is a small town or anything there are a lot of people who live there and if they need to go to the Apple store they have to drive to Houston.

It was a 2 hour drive for us and by the time we got out of there I was a nervous wreck but I will say it's a lovely place. I'm just not accustomed to so many cars and all those people together in one place.
I made them in a muffin top pan and flipped them upside down for my buns. I seemed the logical thing to do because they had sort of caved in on the top side.

That's an awfully long drive just to fix your phone. Did you stop by Trader Joe's while you were in the area?
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Old 08-12-2013, 09:14 PM   #10
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Originally Posted by LindaSue View Post
I made them in a muffin top pan and flipped them upside down for my buns. I seemed the logical thing to do because they had sort of caved in on the top side.

That's an awfully long drive just to fix your phone. Did you stop by Trader Joe's while you were in the area?
I have been looking at the muffin top pans for a while. I would really like to have one but being retired I have to pinch my pennies and there always seems to be something else that I need more. So I guess I'll figure something else out.

My one year warranty on my phone would be up in September and the mic on my phone was going out and I wanted to get it replaced before it expired. I'm pretty addicted to my phone. I use it for almost everything I do.

I stay connected with my kids on the family chat
I use the Kindle app to read my books.
I keep all my photos of the grand kids on it.
My music is on it.
My recipes are on it.
It's my alarm clock and my timer when I need one.
It's my GPS when I need to go somewhere that I've never been
It's my pedometer when I go for my walk.
It reminds me to take my meds on time twice a day.
I use it to surf the net and to check and respond to emails.
It reminds me of my doctor apts.

I could go on but I guess you get the idea. I would be lost without it. A 2 hour drive was worth it to me to get it replaced with a new phone. If it broke after the warranty was up there is no way I would be able to afford to replace it.

I had no idea that there was a Trader Joe's in Texas!! When did that happen? I do the major portion of my grocery shopping as Sam's club once a month then kinda fill in around the edges with little things from the dollar store. We don't have any large chain grocery stores in the area and I'd go broke trying to buy food at the little mom and pop grocery stores. I have to drive to Beaumont to go to Sam's but it's only 45 minutes, it's not a bad drive.
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Old 08-13-2013, 06:16 AM   #11
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Trader Joe's has been in the Woodlands for a year or two now. I drive down there once every few months to pick up a few things. It's about a 30 minute drive for me.
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Old 08-13-2013, 07:21 AM   #12
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I have found that a tablespoon of coconut flour added to the yolk mixture and a day in the fridge wrapped loosely in parchment paper, makes for a stronger bun. If I have not planned ahead and am using them fresh, then cut the burger in half once assembled and should have not problem.

I have also found that using 1 oopsie for the bottom and then wrapping it with a outer Romaine leaf is also very good.

There is also a flax seed recipe out there somewhere that makes for good substantial burger buns.
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Old 08-13-2013, 07:38 AM   #13
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This is the flax one from wheat belly that we use daily:
3T ground flax
1 egg
1T oil
1/4 tsp baking powder
1T water
Onion/ garlic powder to taste

Mix everything together, pour into greased glass pie pan for a wrap, or divide into 2 Corelle bowls for a hamburger bun.
Microwave high for about 2 min. Let sit 5 min.

Holds up great and is foldable for wraps or quesadilla.
For more tender/ less multigrain, use part or all almond flour instead of flax.
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Old 08-13-2013, 12:53 PM   #14
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This is what I use for hamburgers, toast and bread. It's really good, never really
cared for the oopsie rolls... Bet you'll like these........................ Ann



LC English muffins by Ouizoid

Dry Mix:

1/2 c golden flaxmeal
1/4 c oat fiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs Parmesan (green can)

Wet Mix:

2 jumbo egg or equiv eggbeaters
dollop chia gel (3-4 Tbs) (I used 2 tbs of Olive Oil here instead)
1/2 cup trader joes light mozzaarella shreds
unsweetened almond milk as needed to make dough workable (Used coconut milk instead and very little)

mix together, let sit 5 min fill 6 cup greased muffin top pan. bake 12-14 min 350
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Old 08-27-2013, 09:03 AM   #15
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oopsies have been a challenge for me. once i get the consistancy right i am sure they will be a household staple for me...
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Old 08-27-2013, 09:14 AM   #16
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To the OP, you mentioned softened cream cheese. Don't soften, keep cold. (the yolk batter will look like partially scrambled eggs. Make sure your whites are super STIFF.

Also if they are not cooked long enough, they tend to be soft. Should be pretty brown on bottom. I bake on silpat mats, on two cookie sheets. 350 degrees, 12 minutes and rotate the cookie sheets, and do another 10-12 minutes. Let cool on racks completely, then I bag them in sandwich baggies with the bumpy sides touching. Leave bags open for about 1/2 day so they dry out a little in the refrigerator/counter.

And, they get sturdier if you keep in refrigerator, fresh they are more tender.

I normally do 8oz cream cheese to 8 lg eggs ratio and I get 12 rolls or 6 sandwich buns.
Keep in refrigerator or freeze if not using within a week.

Just my $.02!!

Cleochatra's Oopsie Roll recipe is the BOMB!! And a lifesaver!!
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Old 08-27-2013, 09:22 AM   #17
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As an aside, I have since ditched the sweetener in the rolls. It's just not necessary.
Agree!
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Old 11-13-2013, 07:07 PM   #18
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Oopsie Cream Cheese Danish............

I made these yesterday.
But I have portion issues...so I can't make them very often.
They were scrumptious...even My Loving Spouse said, "Mmm..OK!"
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Old 11-13-2013, 10:04 PM   #19
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Originally Posted by Galveston Gal View Post
Oopsie Cream Cheese Danish............

I made these yesterday.
But I have portion issues...so I can't make them very often.
They were scrumptious...even My Loving Spouse said, "Mmm..OK!"
Oh, those look delish. I actually love oopsie/revolution rolls. I'll have to try these danish ones, can you give us the recipe you used?
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Old 11-13-2013, 10:39 PM   #20
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Oh, those look delish. I actually love oopsie/revolution rolls. I'll have to try these danish ones, can you give us the recipe you used?
It is similar to other recipes here...
cream cheese danish with oopsie rolls

What are oopsies?

Oopsie Rolls


...but I wanted it to be a dessert/breakfast special so I tweaked it with that in mind.

For the Oopsie part:
4 eggs
3oz. cream cheese(full fat)
1/2t. Cream of Tartar
1/4t. Almond Extract
1/2t. Vanilla
2T ground Golden Flax
1/2t. baking powder
pinch of salt
pinch of nutmeg
3 pkt. Splenda

I mix all the extracts/flax/BP/salt/nutmeg/Splenda to the yolk/creamcheese mix before I add it to the stiff egg white/cream of tartar.
Divide equally into 8 egg rings (mine are silicone for easy removal).
I use a Silpat like sheet...you could also use parchment paper
Make a shallow cup-like area in the middle of each one to hold the filling when it is time to put it in.

For the Filling: Whip it all together until it is smooth.

3.5oz. cream cheese
1 egg
3 pkt. Splenda
1/4t. Coconut extract
1/2t. Vanilla

(I baked the Oopsie for 15 min., opened the oven, scooped the filling in the middle of each Oopsie and then put it back in the oven for 20 more minutes.)

I am thankful to all those who have shared their Oopsie recipes here as well.
Particularly the original Oopsie Lady...Cleochatra...

Hope it works for you, too.
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Old 11-16-2013, 10:36 PM   #21
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Quote:
Originally Posted by Galveston Gal View Post
It is similar to other recipes here...
cream cheese danish with oopsie rolls

What are oopsies?

Oopsie Rolls


...but I wanted it to be a dessert/breakfast special so I tweaked it with that in mind.

For the Oopsie part:
4 eggs
3oz. cream cheese(full fat)
1/2t. Cream of Tartar
1/4t. Almond Extract
1/2t. Vanilla
2T ground Golden Flax
1/2t. baking powder
pinch of salt
pinch of nutmeg
3 pkt. Splenda

I mix all the extracts/flax/BP/salt/nutmeg/Splenda to the yolk/creamcheese mix before I add it to the stiff egg white/cream of tartar.
Divide equally into 8 egg rings (mine are silicone for easy removal).
I use a Silpat like sheet...you could also use parchment paper
Make a shallow cup-like area in the middle of each one to hold the filling when it is time to put it in.

For the Filling: Whip it all together until it is smooth.

3.5oz. cream cheese
1 egg
3 pkt. Splenda
1/4t. Coconut extract
1/2t. Vanilla

(I baked the Oopsie for 15 min., opened the oven, scooped the filling in the middle of each Oopsie and then put it back in the oven for 20 more minutes.)

I am thankful to all those who have shared their Oopsie recipes here as well.
Particularly the original Oopsie Lady...Cleochatra...

Hope it works for you, too.
Thank you! I will definitely try this!
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Old 07-10-2014, 02:01 AM   #22
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I have made the oopsie bread once. I used it with a pizza stone to make the bottom firmer. It held up pretty good, but I did not use any sauce.
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Old 07-14-2014, 10:49 PM   #23
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Need to make the cheese danish!
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Old 08-05-2014, 10:35 PM   #24
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Sooooo grateful for the oopsie (or, souffle in disguise)!

I have to disagree with whoever said it tastes like scrambled eggs. It is egg-y, but it is a miniature soufflé, nothing like scrambled eggs.

These are a lifesaver on induction. I can see though, where adding small amounts of coconut or almond flour might make them a bit sturdier. I think how you store them is also vital to their sturdiness. You cannot let moisture collect, or they get sticky and squishy.

All hail, oopsie!
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Old 08-06-2014, 01:39 PM   #25
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I have to disagree with whoever said it tastes like scrambled eggs. It is egg-y, but it is a miniature soufflé, nothing like scrambled eggs.

These are a lifesaver on induction. I can see though, where adding small amounts of coconut or almond flour might make them a bit sturdier. I think how you store them is also vital to their sturdiness. You cannot let moisture collect, or they get sticky and squishy.

All hail, oopsie!


I store mine in a brown paper bag on the counter and if they last more than 2 days, they go in the fridge having put the paper bag in an open plastic bag.
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Old 08-07-2014, 11:37 AM   #26
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I agree, the oopsie rolls are a lifesaver! I've used them for buns and sandwiches with no problems.
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Old 08-10-2014, 05:08 PM   #27
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I too love the oopsie rolls! I've made wonderful Ruben sandwiches by adding some fennel seeds. I also like to throw in Italian type seasonings and sometimes I just throw in some different herbs and then use dehydrated onions in them, after cooking sprinkle the onions on top for an onion bun! So good!
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Old 08-11-2014, 05:25 PM   #28
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I need to make a correction to that last post of mine....I meant caraway seeds not fennel lol. I haven't figured out how to edit my posts yet. Please forgive me
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Old 08-14-2014, 05:16 AM   #29
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easier way...

Hi - I use a less complicated recipe - eggs, cream cheese and cream of tartar and I've never failed with the Oopsie Rolls!

Separate three eggs, mix the yolks with 85g of cream cheese (I use an electric whisk/blender to get them quite frothy) and then whisk the whites with a pinch of cream of tartar (make them REALLY whisked up!). Fold them in together then really quickly whip them into a pre-heated oven. Cook them for longer than you think (!) and leave to cool. The recipes say about 25 mins but I have found that leaving them 5/10 minutes longer gets rid of the 'eggyness' that some people don't like.

I have also tried with ginger/cinnamon and that's quite nice.

You have to move quite quickly once you start to make sure they're still fluffy and big once they go in the oven. They will puff out EVEN MORE then settle a bit smaller.
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Old 08-14-2014, 07:03 AM   #30
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Great tip!

I will try cooking them a bit longer next time I make them. Thanks for the tip!
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