Uses for oopsie rolls (recipe thread)

[cleochatra]

LOL Kiki. I'm having a hard enough time locating cauliflower as it is! I think the Hello Kitty waffle makers are so cute!!!

[cleochatra]

mary-- We like seeing pictures of oopsie foods! Keep 'em coming!

[Determinedtolose]

Okay, I finally figured out how to post a picture here!!!

Here is my bbq beef sandwich using LindaSue's, "My favorite coleslaw"

[marymc]

Yum, Yum!

Originally Posted by Determinedtolose

Okay, I finally figured out how to post a picture here!!!

Here is my bbq beef sandwich using LindaSue's, "My favorite coleslaw"

[cleochatra]

That looks great, Diana!

[Tecnokitty]

Originally Posted by Determinedtolose

Okay, I finally figured out how to post a picture here!!!

Here is my bbq beef sandwich using LindaSue's, "My favorite coleslaw"

That looks YUMMY Diana! Are you sure you can't come over and fix me one? lol

[Determinedtolose]

Originally Posted by Tecnokitty

That looks YUMMY Diana! Are you sure you can't come over and fix me one? lol

LOL Kitty!

[ivyblue]

I'm not crazy about these plain (too eggy) but I just made the french toast and I am in love!

[Kisal]

I just made my first batch, and they're wonderful! Can Oopsies be frozen?

[Yummy's_Girl]

Originally Posted by Kisal

I just made my first batch, and they're wonderful! Can Oopsies be frozen?

Yes they can. I have some in the freezer right now

[LindaSue]

Originally Posted by ivyblue

I'm not crazy about these plain (too eggy) but I just made the french toast and I am in love!

How would making them into French toast make them less eggy??? You're dipping them in even more eggs when you make French toast. I guess I'm missing something with the French toast Oopsies. It sounds like eggs coated with eggs to me and it doesn't seem like they would taste any different than without the coating.

[lcq]

Originally Posted by LindaSue

How would making them into French toast make them less eggy??? You're dipping them in even more eggs when you make French toast. I guess I'm missing something with the French toast Oopsies. It sounds like eggs coated with eggs to me and it doesn't seem like they would taste any different than without the coating.

ditto...please explain......I don't understand how they would be less eggy too

[cleochatra]

I agree, Linda and lisa! The texture of the oopsies changes slightly, but not much. I just heat an oopsie with butter and some davincis and call it good.

ETA: If you cook oopsie batter in a jelly roll pan, you can make squares which resembles french toast better...

But I still want the Hello Kitty Waffle maker and pizzelle maker. We need to live closer so we can share stuff. My kitchen storage is the pits right now...

[Kisal]

Originally Posted by cleochatra

I agree, Linda and lisa! The texture of the oopsies changes slightly, but not much. I just heat an oopsie with butter and some davincis and call it good.

ETA: If you cook oopsie batter in a jelly roll pan, you can make squares which resembles french toast better...

But I still want the Hello Kitty Waffle maker and pizzelle maker. We need to live closer so we can share stuff. My kitchen storage is the pits right now...

Too bad there isn't a Lending Library for kitchen utensils! There used to be a place here in my town where people could rent hand tools and such (different from the usual "rent all" places), so why not kitchen utensils?

[babydollsea]

I made this roll with just a little change...

6 eggs
1/2 cup pumpkin (not cream cheese)
1/2 tsp cream of Tartar
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 cup Erythritol
1/2 packet Splenda Quick Pack

Filling:
8oz of cream cheese, softened
1 stick of butter, softened
1/2 splenda quick pack
1 tsp vanilla extract

[babydollsea]

Originally Posted by babydollsea

I made this roll with just a little change...

6 eggs
1/2 cup pumpkin (not cream cheese)*
1/2 tsp cream of Tartar
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 cup Erythritol
1/2 packet Splenda Quick Pack
1 scoop of Protein powder (had to add this to thicken it a bit)*

Filling:
8oz of cream cheese, softened
1 stick of butter, softened
1/2 splenda quick pack
1 tsp vanilla extract

Preheated oven to 300F. Prepared jelly roll pan with cooking spray and wax paper.

Baked the full 30 minutes. Let cool for 20 minutes. Roll the cake into a tea towel sprinkled with Erythritol. Let it stand for 1 hour (had to go to church).
I let the butter and cream cheese soften during that time also...

Unrolled the cake and spread the mixed filling. Re-rolled and refrigerated.

16 to 20 slices
1 carb each

[babydollsea]

I didn't type the first post correctly and was booted off. I made the changes to the second post with pics. THe second post is correct...

Delicious!!!

[babydollsea]

I don't know why my pics didnt show up...Here they pics for the pumpkin roll ...

[cleochatra]

That looks very yummy, babydollsea! Very pretty, too! Smoosh a piece for me through the FTP, would you?

[marymc]

So many wonderful Oopsie things! I'm wondering... when you make the Oopsie into these delectable desserts, are ya'll adding a lot of extra sweetener into the egg yolk to make them much sweeter? With the tiramisu that is the only thing I would've changed was to make the roll batter a lot sweeter than I did.

[Tryinghardtolose]

OK....maybe this is a stupid question...but could a whole Spenda quick pack be used instead of the 1/2 cup Splenda and the 1/2 cup Erythritol? I'm assuming that Erythritol is a sugar sub....correct? I dont' have any Erythritol, but I do have the Splenda QP's.

Thanks so much! Tomorrow is my birthday, and this looks like just what I'd like to have. Something yummy AND legal!!!

[cleochatra]

Happy birthday, Trying! I wish I knew the answer to that question! Could you frost your delicious cake with a sweetened whipping cream instead?

(I'm all about easy) LOL

{{{Trying}}}

[Tryinghardtolose]

{{{Cleo}}}...thanks for the bday wishes!!

Did I read this recipe wrong? I thought Erythritol was used in the cake, or roll, itself...not the filling or frosting. I also see where it's used on the tea towel, before rolling out the roll. Does it keep it from sticking???

Thank you so much for the suggestion Cleo, but I don't think your suggestion is going to help. Unless I read it wrong, that is. Which is HIGHLY possible!

I'm all about easy too.....Why work harder than we need to...right? LOL

[cleochatra]

Ohhhh... You're making the pumpkin roll! I saw a thread earlier about frosting, and I thought this was the same thing.

[Tryinghardtolose]

LOL sorry for the confusion Cleo!

Soooooooooo are you saying you don't know the answer to this? I thought you knew EVERYTHING about your Oppsies!! LOL By the way...I LOVE the plain ones and thank you for sharing this recipe with all of us!!!! I put parm. cheese on top of half of them, and use that half for the top of my sandwiches. YUMMY!!!

Does anyone else know about the Erythritol?

Thanks!

[cleochatra]

Girl, I know oopsies. I can spell oopsies. I don't know anything about the recipe changes babydollsea made to make the pumpkin roll. Erithrytol? I can't even spell that. It has too many syllables. I know Splen-da. Or Su-gar Twin.

When you get to the multiple sweeteners, I'm all a-twicky.


And what's a Splenda quick pack?

[Kisal]

Originally Posted by cleochatra

Girl, I know oopsies. I can spell oopsies. I don't know anything about the recipe changes babydollsea made to make the pumpkin roll. Erithrytol? I can't even spell that. It has too many syllables. I know Splen-da. Or Su-gar Twin.

When you get to the multiple sweeteners, I'm all a-twicky.


And what's a Splenda quick pack?

Splenda offers its product in "Quick Packs." Each is the equivalent of 1 cup of sweetness, but has only 3g carbs. Significantly fewer than 1 cup of granular Splenda.

They say it isn't for baking, but it works just fine. It's usually shelved near the Kool-Aid and other drink mixes in stores.

I haven't found anyplace where I can buy it locally, so I just buy it from netrition.

[cleochatra]

Ohhh! That rocks! Thanks for the heads up, kisal! (Without you I am useless)

[Tryinghardtolose]

Well now I can spell oopsies too!!! Sorry!!!

Kisal beat me to the answer about the Splenda QP's. They are GREAT!!! Walmart used to sell them but don't any more. I haven't found them at any of the other grocery stores in my area lately either. I luckily found several boxes at a discount store that I frequent, about 6 months ago. I'm stocked up for a while, but I'm sure they will disappear before I know it.

I'd still like to know the answer about the Erythritol. I don't have it and have never used it, so I'm hoping something else more easily available can be used.

Linda Sue....do you know? Can you help me??? Please!

[sungoddess]

Originally Posted by Tryinghardtolose

OK....maybe this is a stupid question...but could a whole Spenda quick pack be used instead of the 1/2 cup Splenda and the 1/2 cup Erythritol? I'm assuming that Erythritol is a sugar sub....correct? I dont' have any Erythritol, but I do have the Splenda QP's.

Thanks so much! Tomorrow is my birthday, and this looks like just what I'd like to have. Something yummy AND legal!!!

I hope you get your answer and happy birthday. It appears that 1/2 packet of Splenda Quick pack and 1/2 c erythritol were used in Babydollsea's batter.

Erythritol is about 70% as sweet as sugar. So if you used a whole Splenda quick pack you would be getting the equivalent of a cup of sugar, so your mix batter would be slightly sweeter than Babydollsea's if you used the whole quick pack. You could use 3/4 of the quick pack and taste it and adjust for sweetness at that point. ( There is 1 tsp in a quick pack (equal to one cup sweetening power) so you could try 3/4 tsp of the quick pack.

I am not sure what you could use though for rolling the cake in the towel so it doesn't stick without the erythritol. Maybe you could lay parchment paper on the towel, put the cake on it, and and roll it together.

Anyway, I think you could use the quick pack, just slightly less than the whole teaspoon. Good luck and happy B-day.