Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 43

Joycelyn · 02-17-2008, 03:14 PM

These are awesome no matter what plan you're on! I started South Beach and never thought I'd find a decent bread substitute for phase 1. I used 4 oz. (1/2 of an 8 oz. pkg.) Kraft Philadelphia Reduced Fat Cream Cheese in the recipe, instead of regular cream cheese, and these came out wonderful!

Cleo, if you ever read this, THANK YOU for coming up with this recipe. They are terrific! I can now see why everyone's crazy about them!

Magicsmom · 02-17-2008, 06:33 PM

Quote:

Originally Posted by magnamater

I wanted to stabilize the whites with Not Sugar, and reached in and found a bag of Cakeability. . .which has egg whites and the gums. . .and voila it worked just great.

Probably can't buy the product any more. . .but if you have some, it works great! I also used cream of tartar.

Netrition has it.

Magicsmom · 02-17-2008, 06:35 PM

Quote:

Originally Posted by Need2LoseNow

well, the verdict is in! the cake is totally yummy!! i had a small piece last night and it was good!

here it is all frosted....

How did you make that buttercream frosting?

silversunfire · 02-17-2008, 07:33 PM

Quote:

Originally Posted by ew1

Hi.I made my batches in 2 muffin top pans, did them for the whole 30 min side by side and they came out perfect. I made 2 batches, they might have needed the full 30.
You need to gauge it in your own oven, look at them at 20, 25 min and decide.Ovens can actually vary a little in the actual temp vs the temp dial.

I would have tried a muffin top pan if my absent minded store manager would have picked one up at our other store for me!!!! I have asked him about it 3 times!!! I said if I were this other associate that he favors it would have been there the day after I asked!

Need2LoseNow · 02-17-2008, 11:44 PM

Quote:

Originally Posted by Magicsmom

How did you make that buttercream frosting?

its a recipe from lindasue's website....its a stick of butter, half a cup of heavy cream and 24 packets of splenda (equivalent of a cup of sugar) boiled for a few minutes and then you add half a teaspoon of xanthan gum and chill it for a few hours....then when its completely cold, i whipped it up with my blender. it was fantastic! the whole batch is about 29 carbs....and its meant to be about 9 servings

Soobee · 02-18-2008, 06:06 AM

I have to correct my review of the black cherry cake. It was great the second day. Got 2 thumbs up from my husband.

luckiangel · 02-18-2008, 08:07 AM

WOW!! That orange creamsicle cake looks awesome!!! This recipe is sooooo diverse!!!! I haven't experimented since last week when i made the tiramisu. Probably try again today since i am home from work!!!

Need2LoseNow · 02-18-2008, 11:46 AM

Quote:

Originally Posted by luckiangel

WOW!! That orange creamsicle cake looks awesome!!! This recipe is sooooo diverse!!!! I haven't experimented since last week when i made the tiramisu. Probably try again today since i am home from work!!!

i am soooo loving it! its very lucky that i took half to my friend...its far too yummy!!! im eating some right now! its a few days old and nice and chilled....

SPECK · 02-18-2008, 03:36 PM

Dang this thread is so long it reminds me of the Kimmer thread.

Can someone tell me if these can be frozen?

Thanks

Itsanewme · 02-18-2008, 05:04 PM

Quote:

Originally Posted by SPECK

Dang this thread is so long it reminds me of the Kimmer thread.

Can someone tell me if these can be frozen?

Thanks

Absolutely! I freeze them every weekend and take out a couple a day so I don't have to worry about baking after work. They turn out great! No loss of taste or texture.

SPECK · 02-18-2008, 06:14 PM

Well I loved them. I had mine with chicken salad. Awesome.

However, mine came out flat because the mixture was to runny. Will keep trying.

Thanks Cleo!

Cutie · 02-18-2008, 08:27 PM

Quote:

Originally Posted by Itsanewme

Absolutely! I freeze them every weekend and take out a couple a day so I don't have to worry about baking after work. They turn out great! No loss of taste or texture.

how long do they take to thaw?

lori121 · 02-19-2008, 04:03 PM

I can't find parchment paper. What else can I use.? .............

shadowzip · 02-19-2008, 04:41 PM

Quote:

Originally Posted by lori121

I can't find parchment paper. What else can I use.? .............

You can just spray really good with Pam, or get a silicone pan liner (Silpat) they are great and last for years.

cleochatra · 02-19-2008, 04:51 PM

I let mine thaw between 30 minutes to an hour, depending on their state of frozen.

Itsanewme · 02-19-2008, 05:26 PM

Quote:

Originally Posted by Cutie

how long do they take to thaw?

Overnight in thr fridge or if I'm in a hurry about 20 seconds in the microwave.

cleochatra · 02-19-2008, 05:42 PM

Thanks for the kudos, Jocelyn! I'm sorry. I'm homeschooling my son, and my brain is futzled half of the time these days!

lori121 · 02-19-2008, 07:34 PM

Quote:

Originally Posted by shadowzip

You can just spray really good with Pam, or get a silicone pan liner (Silpat) they are great and last for years.

Thanks.

cleochatra · 02-19-2008, 07:37 PM

I just spray with Pam. It works really well. Unless you use muffin tins. Then nothing works because of Murphy's Law.

hippiegirl · 02-19-2008, 08:43 PM

I ran out of Pam and just greased up the pan as if I were making a cake (I used Canola). It worked like a charm!

shadowzip · 02-20-2008, 06:57 AM

Quote:

Originally Posted by hippiegirl

I ran out of Pam and just greased up the pan as if I were making a cake (I used Canola). It worked like a charm!

Good Idea. nice to know!

Lise · 02-20-2008, 07:59 AM

Quote:

Originally Posted by lori121

I can't find parchment paper. What else can I use.? .............

Michael's sells parchment paper in their cake making section....

Most department stores will have it where they sell cookie sheets and cake pans..

Parchment paper really is the best....just use it over and over...

...

I made a 7 oz cream cheese to 7 eggs batch last night and then had a bacon/cheese/egg McNoMuffin for dinner.....these are the bomb...

Need2LoseNow · 02-20-2008, 09:44 AM

Quote:

Originally Posted by cleochatra

I just spray with Pam. It works really well. Unless you use muffin tins. Then nothing works because of Murphy's Law.

that dang murphy always comes back to bite ya!

Mallory · 02-20-2008, 01:12 PM

Quote:

Originally Posted by shadowzip

You can just spray really good with Pam, or get a silicone pan liner (Silpat) they are great and last for years.

Silpat is wonderful..they slide right off..

Determinedtolose · 02-20-2008, 02:01 PM

Quote:

Originally Posted by lori121

I can't find parchment paper. What else can I use.? .............

Oh! Also look in where they sell the wax paper, aluminum foil, etc. Or if your store sells the baking pans and utensils and such, they may have it there.

luvlowcarb · 02-20-2008, 02:12 PM

I've been making these for a while now and enjoy them. My DD & SIL have just started LCing and don't enjoy the sponge-like texture. I've been adding protein powder to the yolk mixture and find they are more dense. I started with 1 scoop but 2 is even better. Makes for a very dense oopsie, no squishyness here and extra protein

02-17-2008, 03:14 PM	#1261
Joycelyn Senior LCF Member Join Date: Feb 2004 Location: CA Lady Posts: 829 Gallery: Joycelyn Stats: 202/198.5/140 WOE: The Insulin Resistance Diet Start Date: September 2008	These are awesome no matter what plan you're on! I started South Beach and never thought I'd find a decent bread substitute for phase 1. I used 4 oz. (1/2 of an 8 oz. pkg.) Kraft Philadelphia Reduced Fat Cream Cheese in the recipe, instead of regular cream cheese, and these came out wonderful! Cleo, if you ever read this, THANK YOU for coming up with this recipe. They are terrific! I can now see why everyone's crazy about them!

02-18-2008, 06:06 AM	#1266
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 948 Gallery: Soobee WOE: Atkins Start Date: September 2000	I have to correct my review of the black cherry cake. It was great the second day. Got 2 thumbs up from my husband.

02-18-2008, 08:07 AM	#1267
luckiangel Very Gabby LCF Member!!! Join Date: Apr 2004 Location: Douglas, Arizona Posts: 4,819 Blog Entries: 8 Gallery: luckiangel Stats: 305/282/150 WOE: Ultrametabolism/Curves Start Date: 10/2003-start over 12/1/08	WOW!! That orange creamsicle cake looks awesome!!! This recipe is sooooo diverse!!!! I haven't experimented since last week when i made the tiramisu. Probably try again today since i am home from work!!!

02-18-2008, 03:36 PM	#1269
SPECK MAJOR LCF POSTER! Join Date: Apr 2003 Location: Georgia Posts: 1,968 Gallery: SPECK	Dang this thread is so long it reminds me of the Kimmer thread. Can someone tell me if these can be frozen? Thanks

02-18-2008, 06:14 PM	#1271
SPECK MAJOR LCF POSTER! Join Date: Apr 2003 Location: Georgia Posts: 1,968 Gallery: SPECK	Well I loved them. I had mine with chicken salad. Awesome. However, mine came out flat because the mixture was to runny. Will keep trying. Thanks Cleo!

02-19-2008, 04:03 PM	#1273
lori121 MAJOR LCF POSTER! Join Date: Mar 2006 Posts: 1,669 Gallery: lori121 Stats: 189.5/-/145 WOE: Atkins Start Date: Restart Aug 11, 2008	I can't find parchment paper. What else can I use.? .............

02-19-2008, 04:51 PM	#1275
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I let mine thaw between 30 minutes to an hour, depending on their state of frozen.

02-19-2008, 05:42 PM	#1277
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thanks for the kudos, Jocelyn! I'm sorry. I'm homeschooling my son, and my brain is futzled half of the time these days!

02-19-2008, 07:37 PM	#1279
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I just spray with Pam. It works really well. Unless you use muffin tins. Then nothing works because of Murphy's Law.

02-19-2008, 08:43 PM	#1280
hippiegirl Mrs. Robbie Williams Join Date: Jul 2007 Location: Idaho (but originally from Northern California) Posts: 5,124 Gallery: hippiegirl Stats: 325/267/175, 5'11" WOE: Atkins, unlimited lc veggies - yum!	I ran out of Pam and just greased up the pan as if I were making a cake (I used Canola). It worked like a charm!

02-20-2008, 02:12 PM	#1286
luvlowcarb Senior LCF Member Join Date: Apr 2005 Location: Alberta, Canada Posts: 92 Gallery: luvlowcarb Stats: 205/155(Apr 05) new goal 140 WOE: Atkins Start Date: Goal Apr/05=155 Dec 1 goal 140/now 156	I've been making these for a while now and enjoy them. My DD & SIL have just started LCing and don't enjoy the sponge-like texture. I've been adding protein powder to the yolk mixture and find they are more dense. I started with 1 scoop but 2 is even better. Makes for a very dense oopsie, no squishyness here and extra protein