Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more)

[theislandgirl]

I'm sure Babs still has the links/recipe somewhere, but hey, this is a tricky kind of chemistry lab crossed with molecular gastronomy thing...I wouldn't think it's worth making the noodles except for curiosity's sake, it's not a home cooking kind of job and the ingredients cost more than the noodles and still mail order, if not actually pharmacy supply or some such (they come in large volumes, generally).

[MrsLowCarb]

I made oopsie rolls last night - DH had a sandwich with them and was very pleased! Thanks!

Here are my questions (sorry if they've already been answered in this thread)... my rolls were very brown at 23 minutes. Does that mean they were done? They were a little spongy - is that the right consistency, or should I have cooked them longer?

And how smooth should the yolk/cream cheese mixture be? Do I mix it until the lumps are gone, or should it be lumpy?

Thanks again... looking forward to trying french toast and other variations!!

[Cutie]

i take mine out when they're brown...spongy is the right consistency

as for yolk/cream cheese mixture...i think they're better with some clumps & that the clumps add to the "body" of the buns (along with the whites being properly peaked of course). i think when the mixture is "too smooth," the buns tend to be flatter.

that's my opinion anyway...that one might be a "YMMV" thing

[ew1]

Hi, I want to be able to put these in my food diary, does anyone have the fat and protein count by any chance?I thought I saw 86 cals per roll and less than 2 grams. Is that right?

[Tecnokitty]

Hi Elaine, I do not have the counts but you could always enter everything in fitday.com and get the totals

[Big Red]

Originally Posted by ew1

Hi, I want to be able to put these in my food diary, does anyone have the fat and protein count by any chance?I thought I saw 86 cals per roll and less than 2 grams. Is that right?

ew1: This is what somone sent me to put in fitday. Hope this helps. It is for 1 Oopsie Roll....

Serving Size: 1
Amount per Serving:
Calories 87 Calories from Fat 63
% Daily Value *
Total Fat 7g 11%
Saturated Fat 0g, 0%,
Cholesterol 122mg, 41%,
Sodium 121mg, 5%,
Total Carbohydrate 1g, 0%,
Dietary Fiber 0g, 0%,
Protein 4g, 8%

Est. Percent of Calories from:
Fat 72.4% Carbs 4.6% Protein 18.4%

[ew1]

Perfect! Thanks!!!

[emitch]

I have been making oopsies for a while now but they were always sticky. Tonight I subbed Mayo (Duke's...my new obsession) for the cream cheese and volia no more sticky rolls!!

[metqa]

If you have plastic bowls and worry about them being "fat free", try pouring a capful of vinegar into the bowl and swishing it all around. Pour it out and let the bowl dry before putting your egg whites in. Or you could just take a paper towel with a splash of vinegar and wipe down the inside of the clean bowl. It seems to negate the invisible evil oils that may linger in the pores.

I just got new melamine bowls but I still do this as a habit.

[Big Red]

Originally Posted by emitch

I have been making oopsies for a while now but they were always sticky. Tonight I subbed Mayo (Duke's...my new obsession) for the cream cheese and volia no more sticky rolls!!

How much mayo did you use? 3 Tbs. or 3 oz? Could you tell the difference in the taste?

[Need2LoseNow]

look what i did!!! LOL...i made orange creamsicle cake! no need to adjust the color on your monitor, it is actually orange




i doubled the recipe, but i freely admit that i am really quite averse to measuring while i cook! i dunno what my deal is! so, i used 6 eggs, 8 ounces of cream cheese, some vanilla extract, some orange extract, 6 packets of splenda (i like my sweets SWEET) package of sugar free orange jello. again, my peaks did not get stiff enough but i got sick of standing there with the blender i added a little xanthan gum along with the CoT to the whites.



please excuse my dirty stove...ive been slacking on that for a while im not sure what size that baking pan is, but it took all the batter. it was big and puffy when it first came out but it shrunk quite a bit as it cooled...

ive also whipped up a batch of lindasue's buttercream frosting which is induction friendly and im just waiting for it to cool and i'll take a pick with it fully frosted. this is so much fun!


but im well aware of my portion control issues, so im gonna take at least half the cake over to my friend's house as a thank you for letting me come over and do my laundry he's a low carber too

[greannmhar]

Originally Posted by theislandgirl

What were you thinking?! They have like a year shelf life, min 6 months unrefrigerated...the iffy water is the calcium chloride (or whatever), it's a lovely chemical smell that goes away when rinsed thoroughly -- and there's technically nothing edible in there, even for beasties, just gelled soluble fibers ! I think various health agencies make those refrigeration rules just to be on the paranoid side...

ps: pickling spice is a combination of mustard seed and bay leaf and peppercorns and such, used to flavour pickles, etc...if that's what you were looking for, well, it wouldn't have helped any, dear Babs!

Mea Culpa . If I order them again, I will 'bite the bullet'. Actually, it sounds better than going to an aquarium shop for ingredients to cook with But - oh, they look just like anaemic worms in that squishy bag - I should be selling them TO the fishies
Babs

[greannmhar]

Originally Posted by Tecnokitty

I would love the recipe! I can buy them here but only at Whole Foods which is a once amonth trip for us due to distance and cost. It would be great to be able to make them at home! If you still have the recipe please do pass it on or Jude, could you please pass it on? Thanks a bunch!

I still have the recipe somwhere, Tecnokitty, if you still want it, but as Jude says, it's hardly worth the effort. It could be very difficult to get right, even if you find the piickling spice. It needs glucomannan flour as well, which you have to order from the suppliers of the noodles (who won't send them to me in Ireland )
Babs

[swinglow]

It's beautiful, Need2Lose! Can't wait til you taste it. It'll be at it's tastiest tomorrow. nom nom nom

[Dreamchaser]

Originally Posted by Dreamchaser

Cleo - When you take them out of the freezer, how long does it take for them to thaw out?

??

[swinglow]

I believe she said 10 to 15 minutes on the counter would do the trick.

[Dreamchaser]

Originally Posted by swinglow

I believe she said 10 to 15 minutes on the counter would do the trick.

She said 10 to 15 minutes to thaw out from the refrigerator. I was asking about thawing out from the freezer.

[ew1]

Has anyone made these with part Mayo, part cream cheese or am I better off making a batch of each? I want to use some for breakfast and some for hamburger rolls, etc, I don't want them too sweet.Thanks.

[Barbara690]

I made an orange creamcicle cake too!!I used almost the exact ingrediants as you except for the vanilla.I also made mine a two layer cake and put a little bit of crystal light orange drink powder into the frosting.My DH (who is very picky)loved it.
I'm also going to take half of it over to my sister's house because I got up thinking about having some for breakfast,I didn't btw.

[Determinedtolose]

Crystal Light! That would probably work instead of Kool-Aid to mix in the batter.

[JillyBug]

I haven't read through all of this, so if this has been previously stated, I'm sorry.

To those of you who can't get the egg whites to peak - are you mixing in a plastic bowl? Your egg whites won't peak in plastic. Use a chilled glass or metal bowl (thank you Martha Stewart).

Also, be sure you are using the Cream of Tarter or they will not hold their stiffness.

I've got my first batch in the oven - I'm making egg salad for lunch. I'll post pictures when they are done.

HTH

[Soobee]

I made a black cherry cake with 2 batches of oopsies and 1 pkg of jello. I frosted it with sweetened whipped cream with part of a pkg of black cherry Koolaid. The frosting was great. The cake needs work. I think I may try some protein powder next time and Koolaid instead of jello for the cake.

[swinglow]

ew1 I like to use both. I love the texture over using one or the other.

Hey DreamChaser, earlier in the thread there was an experiment with freezing the oopsies, compliments of lovely Cleo. I thought she'd said the 10 to 15 minute on the counter thawing time worked just as well for frozen. Give it a try with one.. why not?

[Need2LoseNow]

well, the verdict is in! the cake is totally yummy!! i had a small piece last night and it was good! the only thing i might do is omit the orange extract or use a little less...its giving me a slight aftertaste....but other than that, im enjoying it! the buttercream frosting is AWESOME! i'll definitely be making that again at some point! i have peach and cherry jello too, so im gonna make those flavored oopsie cakes too!

here it is all frosted....






and here's my slice...it was really good last night, but i havent had any today. it chilled in the fridge overnight.

[Need2LoseNow]

i bought sugar free/fat free banacreme yogurt....what kind of oopsie masterpiece can i make with that??

[ew1]

Thanks, I made one batch the regular Oopsie recipe and then for lunches I used 2 parts cream cheese and 1 part mayo. That worked beautifully, the roll wasn't too eggy or cream cheesey and I used a pinch of onion powder instead of splenda for this version.
These are brilliant!!!