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

[Divabunny]

Oh and whoever it was that made waffles with these, can you tell me how you did that and what recipe you used? I tried this last night and ended up with light airy scrambled eggs in my waffle iron

[cleochatra]

Diva-- Did you make sure the pan was greased adequately and extremely hot? Did you add the protein powder? Did you let them cook long enough before opening the iron? If you have done those things and have whipped those whites as stiff as can be, you're going to have good results. If the batter is mixed like regular waffle batter (for high-carb waffles), they do tend to flatten.

Treat them just like oopsie rolls, only you cook then on the waffle iron.

[Cutie]

yea jamie! a new pic!!! love it!

[cleochatra]

It's an older pic, but since I'm nearing that weight and I have the long hair, I'm using it. It looks more like me than the short hair these days.

[Cutie]

Originally Posted by cleochatra

It's an older pic, but since I'm nearing that weight and I have the long hair, I'm using it. It looks more like me than the short hair these days.

love the long hair on you!

(not to imply that i didn't love the shorter sassy do...cause that was cute too! )

[cleochatra]

Thank you! I have been contemplating cutting my hair, but I think when it's short and my face is fat, I look fatacular. And with long hair I could be sassy and stick chopsticks in it or something. Or like nuclear missile silos. Or my tinfoil hat.

This picture motivates me to hit my next goal. Onward and downward!

[Cutie]

Originally Posted by cleochatra

Thank you! I have been contemplating cutting my hair, but I think when it's short and my face is fat, I look fatacular. And with long hair I could be sassy and stick chopsticks in it or something. Or like nuclear missile silos. Or my tinfoil hat.

This picture motivates me to hit my next goal. Onward and downward!

i'm so proud of you--KUTGW!

[Divabunny]

Originally Posted by cleochatra

Diva-- Did you make sure the pan was greased adequately and extremely hot? Did you add the protein powder? Did you let them cook long enough before opening the iron? If you have done those things and have whipped those whites as stiff as can be, you're going to have good results. If the batter is mixed like regular waffle batter (for high-carb waffles), they do tend to flatten.

Treat them just like oopsie rolls, only you cook then on the waffle iron.

Protein Powder??!?! Completely missed that one...I believe I have some but when and how much do I add?


Oh and I made a strawberry shortcake with the sweet oopsies I had left over...so so so good. Tasted like the real thing such a nice addition to my usual strawberry/whip cream snack

I also remember reading somewhere people using ground flax to bulk these up a bit? I was at trader joes today and found some ground roasted blueberry flax. 1 carb per Tbsp. I think it will be nice to add to the sweet oopsies, we'll see

[cleochatra]

I hope this helps.

Gluten-Free Waffles


6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder


Preheat waffle iron. Spray with non-stick coating (or oil the plates with a pastry brush prior to heating).

In one bowl, beat egg whites with cream of tartar until stiff peaks form. In a separate bowl, mix yolks with cream cheese and protein powder. Add whites mixture to the yolks. With a long wooden spoon or iced tea spoon, carefully make a sine wave through the mixtures to blend them carefully.

Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter. Allow waffles to cook sufficiently! You want 4-6 minutes for the first waffles, minimally, since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per.

Serve immediately, or you can freeze and toast later (on a low setting).

Makes 12-14 belgian/rectangular waffles.



Nutritional information per 2 waffles (1/6 of recipe):

Calories: 192
Carbohydrates (no fiber): 1.8 grams
Protein: 6 grams
Fat: 7.5 grams

[cleochatra]

I am not sure what to think about flax. Many say it is rancid if heated to certain temperatures and can then be a carcinogen, so I am starting to rethink my use of the stuff--but I need further research before I make my mind up about it.

[Mallory]

Originally Posted by cleochatra

I am not sure what to think about flax. Many say it is rancid if heated to certain temperatures and can then be a carcinogen, so I am starting to rethink my use of the stuff--but I need further research before I make my mind up about it.

Really?? Hmm..Ill have to do some reading too because I have started using it whenever I can. The dark brown stuff is disgusting but the golden ground stuff is undetectable in flavour when mixed in things and it seems to give support to wet recipes. I have just heard so many great things about flax that I wanted to try to incorporate it into my daily diet..and I have always thrown a couple of T into the waffle batter, the oopsies, the pizza crusts and to me, it makes it "breadier".

And Cleo, again for this recipe as I have finally found a low carb food that I LOVE..I mean no other new low carb recipe or food is ever a portion control thing for me but this is!!! And Im not complaining just sayin. . I make up the oopsies with a sweeter version and use them as pancakes with butter and a bit of syrup..I could eat the whole recipe if Im not careful..but its so nice knowing that if I did, it wouldnt be like Id be in big trouble with the scale.

Oh, and you are just too beautiful!!!! Great pic!

[cleochatra]

Thanks for the kind words, Mallory. The picture is me, about 35 pounds lighter, but it is only a couple years old, so I use it as a motivating factor. I'm ready to hit my first 100-pound goal.

I understand fully what you mean about portions. I am a girl who can overeat things, and it takes will power some days for me not to eat when not hungry. I try to taste and then walk away, or not at all. But it can be tough. I know I didn't get to be a chubbo by looking at things that appeared tasty. Now I'm having to even relose weight I lost 2 years ago! Oy!

[Divabunny]

Originally Posted by cleochatra

I hope this helps.

Gluten-Free Waffles


6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder


Preheat waffle iron. Spray with non-stick coating (or oil the plates with a pastry brush prior to heating).

In one bowl, beat egg whites with cream of tartar until stiff peaks form. In a separate bowl, mix yolks with cream cheese and protein powder. Add whites mixture to the yolks. With a long wooden spoon or iced tea spoon, carefully make a sine wave through the mixtures to blend them carefully.

Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter. Allow waffles to cook sufficiently! You want 4-6 minutes for the first waffles, minimally, since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per.

Serve immediately, or you can freeze and toast later (on a low setting).

Makes 12-14 belgian/rectangular waffles.



Nutritional information per 2 waffles (1/6 of recipe):

Calories: 192
Carbohydrates (no fiber): 1.8 grams
Protein: 6 grams
Fat: 7.5 grams

Thank You!

[cleochatra]

You're welcome! I feel so badly for not giving that out sooner. I am so easily side-tracked and then assume because I post something to my blog that people know where it is...and duh on me. I get into more trouble making assumptions...

[Divabunny]

Don't feel bad! I'm just being lazy...I could have found it if I searched thru this post or duh! checked your blog--which is awesome by the way Creative writing was never my thing, so I totally envy that skill in others.


One more question (then I'll leave you alone) Do you suggest adding the tartar at the start of the beating or wait until soft peaks form then add? Does it make a difference? I also have that thick n'thin not sugar (I might even have cakeability) stuff should I add that as well?

[3pinkladies]

I cannot make these. I don't know how to separate the eggs. I have been trying all morning & I am wasting eggs! Do you use an egg separater or something? I am not a very good cook.

[sungoddess]

Originally Posted by Divabunny

One more question (then I'll leave you alone) Do you suggest adding the tartar at the start of the beating or wait until soft peaks form then add? Does it make a difference? I also have that thick n'thin not sugar (I might even have cakeability) stuff should I add that as well?

Add it at the “frothy” stage. It takes 30 seconds to 1 minutes to reach this point. You can add cream of tartar then.

Oopsies are fine without the gums, but I think the do add stability that I like and I use them. I use a generous pinch of xanthan gum, so you could use a pinch or so of your not sugar or cakeability and that should work fine.
Enjoy!

[sungoddess]

Originally Posted by 3pinkladies

I cannot make these. I don't know how to separate the eggs. I have been trying all morning & I am wasting eggs! Do you use an egg separater or something? I am not a very good cook.

It just takes practice, no worries. Take a look at this. It is an easy method for people who have trouble.

YouTube - Tip #2: Separating Eggs

Here is the more typical way, although he also uses the hand method.

YouTube - separating egg whites

You can do it!

[Madam De Leon]

Originally Posted by 3pinkladies

I cannot make these. I don't know how to separate the eggs. I have been trying all morning & I am wasting eggs! Do you use an egg separater or something? I am not a very good cook.

If you don't have an egg separator, and can't make the yolk stay in half the shell while you pour off the white, here's one way to do it:

Crack your egg into a small bowl. If you break the yolk doing this, save that egg for tomorrow morning's scrambled eggs, or a mock danish, or a 3 minute chocolate cake, start with a clean bowl, and try again.

When you have the egg successfully cracked into the bowl, very gently scoop your fingers under the yolk (be careful not to poke it with your fingernails!) and let all the white slip through your fingers, then put the yolk in a medium sized mixing bowl.

Pour the white into a large mixing bowl, and then do another egg. You can keep reusing the same small bowl you cracked the first egg into, as long as you don't break any yolks in there - we don't want to get any yolk mixed in with the whites, if we can possibly help it!

Let me know how that works out for you.

[cleochatra]

I cradle the yolk back and forth between the just-cracked egg shells until the albumin falls mostly off. I learned how to do that from watching Three's Company in the 80's, when Jack Tripper went to culinary school.

[Cutie]

Originally Posted by cleochatra

I cradle the yolk back and forth between the just-cracked egg shells until the albumin falls mostly off. I learned how to do that from watching Three's Company in the 80's, when Jack Tripper went to culinary school.

hey! i was just about to post that again!

it's fun how much we have in common!

[cleochatra]

LOL!!! I was thinking about you when I wrote that!

[thisisrightnow]

I separate the whites and yolks with my hands. I failed every time I would try and do it in the egg shells. I just put the egg whites/yolks in a bowl, then I pick up the egg yolk carefully with my hand and put it back and forth in each hand til all the egg whites are off of it, then I put the yolk in another bowl. SO MUCH EASIER.

ETA: That first video up there is actually the one I found on how to separate the egg whites. It was like my prayer's had been answered. I used half the carton of eggs prior to finding that video, trying to separate the egg whites in the shells and I was getting VERY frustrated.

[Cutie]

Originally Posted by cleochatra

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