Uses for oopsie rolls (recipe thread) - Page 26

cleochatra · 03-23-2008, 08:59 PM

Almost wishbone. I want to tweak just a little bit more, and then it will be perfect! I am really excited about what I had today, but it's still not 100% there, yet! I hope to have a definitive recipe by this weekend!

cleochatra · 03-23-2008, 08:59 PM

And yes...the crust is oopsie in nature.

babydollsea · 03-24-2008, 03:52 AM

Quote:

Originally Posted by cleochatra

And yes...the crust is oopsie in nature.

Cleo, it looks wonderful! Is that an angel good cake-type oopsie next to the cheesecake?

Cats for Texas · 03-24-2008, 06:43 PM

Cleo: can't wait for your recipe. Looks yummy.

I just did a PBJ oopsie:
I made the oopsie using xanthan gum in the whites and plain protein powder + flax meal in the yokes.

For the peanut part I put 2-3 Tbs sf peanut butter on a plate, added Davinci's Rasberry syrup, a smidgeon of sea salt and 1 Tbs of Coconut Oil.

The oopsies were left over from day before and I just nuked them for 10 seconds. I was in heaven. I think I've found my favorite breakfast.

cleochatra · 03-24-2008, 06:49 PM

babydollsea-- they are all cheesecake. The quartered one is to show texture and appearance, from both the side and the bottom, and the two miniature ones are to show what the miniature cheesecakes look like.

cleochatra · 03-24-2008, 06:50 PM

Patti-- I am so glad you like them!

babydollsea · 03-25-2008, 09:10 AM

Quote:

Originally Posted by cleochatra

babydollsea-- they are all cheesecake. The quartered one is to show texture and appearance, from both the side and the bottom, and the two miniature ones are to show what the miniature cheesecakes look like.

Wow...certainly cannot wait for the recipe!

My husband lost the camera (of all the days - Easter!). So I don't have a pic yet for the French onion soup. I will make it again with the Oopsie "loaf" (that overflows over the pan - my huge mistake!!!). I just cut it into eighth's and toasted the slice. Added to the top of my soup (basic onion in beef broth no Sherry wine) and then added sliced Swiss and broiled.

mamalaurie · 03-25-2008, 11:19 AM

Quote:

Originally Posted by LindaSue

I've got a chart on my site that lists the various pudding flavors and the carb counts per box. None are less than 20 carbs per box and some are as high as 30 carbs (Jell-O instant chocolate).

Carb counts for pudding mixes

Linda Just got to tell you.... I LOVE your site!!! Seriously Love it!

I am also a member of Somersizing....and many somersizers enjoy your site as well.

I love

that you HAVE an update page....so much easier than repeatedly scanning recipes for new ones.

I love

that you have a menus page. This really helps me sort what I'm going to plan for meals rather than just throwing any old dishes on the table.

Thanks to your recipes I've been able to "secretly" enjoy that my DBF (not trying to lose weight)... many times has enjoyed LC foods with no clue he did. A BIG thanks for that!! Note: He says He will NEVER eat LC or any other "diet" foods

I love

that you Have an Odds and Ends page .....very helpful
And your MISCELLANEOUS page is Fabulous!!

Thank you soooooo much for your wonderful recipes and all your hard work on-site

mamalaurie · 03-25-2008, 02:57 PM

Quote:

Originally Posted by babydollsea

Wow...certainly cannot wait for the recipe!

My husband lost the camera (of all the days - Easter!). So I don't have a pic yet for the French onion soup. I will make it again with the Oopsie "loaf" (that overflows over the pan - my huge mistake!!!). I just cut it into eighth's and toasted the slice. Added to the top of my soup (basic onion in beef broth no Sherry wine) and then added sliced Swiss and broiled.

Where can I find the recipe for the Oopsie "loaf" ??
Thank you

Cocapelle · 03-25-2008, 03:42 PM

Can't wait for the cheesecake recipe, Cleo!

I'm drooling!

LindaSue · 03-25-2008, 04:26 PM

Quote:

Originally Posted by mamalaurie

Linda Just got to tell you.... I LOVE your site!!! Seriously Love it!

Thanks so much for your kind words, mamalaurie. You've made my day!

oneoftwo · 03-26-2008, 03:24 PM

I making some oopsie rolls now for the first time, I assume they are ok for induction?
How many carbs would their be per roll? Also what is the best way to store them (I am making a double batch)

cleochatra · 03-27-2008, 10:29 AM

Yes. Oopsies are perfectly acceptable for induction. At only .8 carbs per roll, an entire batch is still within acceptable induction cheese limits. Granted, you want to account for this when using extra cheese. I never eat a batch a day.

I store mine on the counter on a cooling rack for a day, then in a ziploc with the bag slightly open, for a couple of days and then in the fridge. They last for about a week. If they're getting to the end of their life, shred them into breadcrumbs and store them in the freezer.

Mallory · 03-27-2008, 12:18 PM

Quote:

Originally Posted by mamalaurie

Linda Just got to tell you.... I LOVE your site!!! Seriously Love it!

I am also a member of Somersizing....and many somersizers enjoy your site as well.

I love

that you HAVE an update page....so much easier than repeatedly scanning recipes for new ones.

I love

that you have a menus page. This really helps me sort what I'm going to plan for meals rather than just throwing any old dishes on the table.

Thanks to your recipes I've been able to "secretly" enjoy that my DBF (not trying to lose weight)... many times has enjoyed LC foods with no clue he did. A BIG thanks for that!! Note: He says He will NEVER eat LC or any other "diet" foods

I love

that you Have an Odds and Ends page .....very helpful
And your MISCELLANEOUS page is Fabulous!!

Thank you soooooo much for your wonderful recipes and all your hard work on-site

DITTO!!! I have gotten so many recipes from there and it has helped me immensely in being able to ENJOY, not just "eat" foods that are low carb.

weasel! · 03-28-2008, 04:16 AM

Quote:

Originally Posted by AnDee

Hey Vesna. The reason for using cold cream cheese is the same reason cold butter is used when making croissants and puff pastry - it has something to do with the bit of butter getting coated by the flour, so when it bakes the layers are all fluffy. That might not be the best explanation, but if using cold cream cheese then there are tiny bits of cream cheese that do not totally incorporate with the eggs and create little pockets of creaminess

That's true when there's flour, but the Oopsies contain no flour. There's nothing to coat.

Do people like the little pockets of creaminess? I like the even fluffiness I get from having the soft cream cheese thoroughly blended with the yolk.

jenna... · 03-28-2008, 09:42 AM

Quote:

Originally Posted by weasel!

Do people like the little pockets of creaminess? I like the even fluffiness I get from having the soft cream cheese thoroughly blended with the yolk.

DH prefers those little 'pockets of creaminess', me, I like it mix where there is an even spread of the whites, cream cheese and yokes. I think it gives it a more bread like texture.

AlliCat · 03-28-2008, 09:48 AM

I agree with the even spread. I also use ricotta since I'm not a cream cheese fan.

andrea_seifert · 04-06-2008, 08:45 AM

These look awesome.....going out to get some cream of tater now!

julievan · 04-06-2008, 10:51 AM

so many things with oopsies finally BLTS again been so long God bless Cleo there great

cleochatra · 04-06-2008, 02:38 PM

Thank you for your kind words. I am so glad these are working for you!

CarolynF · 04-06-2008, 02:41 PM

Hey Miss Cleo:

Did we miss the Oopsie cheesecake recipe??????????????????

cleochatra · 04-06-2008, 04:00 PM

I am still working on it! I made another one, and am not happy fully with the flavor, even though the kids are giving me the thumbs up. I want one more run at it.

I am a perfectionist, so I want it to be just right.

theislandgirl · 04-06-2008, 04:16 PM

In sheer self-defense at a 12-person birthday potluck (me the only LCer and doing a meat/egg/cheese challenge to boot) I put this together. Thumbs up from literally everyone in the room, only 1 slice left.

Sorry about the pic quality, having issues with my older digital camera...

cleochatra · 04-06-2008, 04:28 PM

That is absolutely beautiful, Jude! Was it your birthday? If so, Happy Birthday! And I applaud your cooking prowess!

theislandgirl · 04-06-2008, 04:53 PM

Matter of fact, it was my birthday, 2 of my siblings, 1 aunt, a SIL and a nephew!

Thanks for the feedback, Cleo, I like your cooking (and your blog) big time!

FYI, the lemon pudding is Kevin's, somewhat tweaked, so it's essentially a traditional Lemon Custard rather like a Bavarian, and the topping is whipped cream stirred together with strained high-fat (creamy!) yogurt, with some real vanilla and a bit of sweetener. The oopsies are vanilla...

babydollsea · 04-07-2008, 02:53 AM

Happy Birthday!

nisha_mommy2one · 04-07-2008, 08:20 AM

Quote:

03-26-2008, 03:24 PM	#762
oneoftwo Junior LCF Member Join Date: Mar 2008 Posts: 20 Gallery: oneoftwo	I making some oopsie rolls now for the first time, I assume they are ok for induction? How many carbs would their be per roll? Also what is the best way to store them (I am making a double batch) Last edited by oneoftwo : 03-26-2008 at 03:27 PM. Reason: hit enter too soon

04-06-2008, 04:16 PM	#773
theislandgirl MAJOR LCF POSTER! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,158 Gallery: theislandgirl WOE: Atkins/PP Start Date: JUL 1998, JAN 2005, JAN 2008	Lemon Oopsie 3-Layer Cream Cake In sheer self-defense at a 12-person birthday potluck (me the only LCer and doing a meat/egg/cheese challenge to boot) I put this together. Thumbs up from literally everyone in the room, only 1 slice left. Sorry about the pic quality, having issues with my older digital camera...

03-23-2008, 08:59 PM	#751
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Almost wishbone. I want to tweak just a little bit more, and then it will be perfect! I am really excited about what I had today, but it's still not 100% there, yet! I hope to have a definitive recipe by this weekend!

03-23-2008, 08:59 PM	#752
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	And yes...the crust is oopsie in nature.

03-24-2008, 06:43 PM	#754
Cats for Texas Senior LCF Member Join Date: Dec 2007 Location: Las Vegas Posts: 91 Gallery: Cats for Texas Stats: 208/180/175/164; Goal 150 WOE: LC Start Date: First start 9/2002 at 250; second 10/2007	Cleo: can't wait for your recipe. Looks yummy. I just did a PBJ oopsie: I made the oopsie using xanthan gum in the whites and plain protein powder + flax meal in the yokes. For the peanut part I put 2-3 Tbs sf peanut butter on a plate, added Davinci's Rasberry syrup, a smidgeon of sea salt and 1 Tbs of Coconut Oil. The oopsies were left over from day before and I just nuked them for 10 seconds. I was in heaven. I think I've found my favorite breakfast.

03-24-2008, 06:49 PM	#755
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	babydollsea-- they are all cheesecake. The quartered one is to show texture and appearance, from both the side and the bottom, and the two miniature ones are to show what the miniature cheesecakes look like.

03-24-2008, 06:50 PM	#756
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Patti-- I am so glad you like them!

03-25-2008, 03:42 PM	#760
Cocapelle Senior LCF Member Join Date: Jul 2003 Location: Arizona Posts: 447 Gallery: Cocapelle WOE: Atkins	Can't wait for the cheesecake recipe, Cleo! I'm drooling!

03-27-2008, 10:29 AM	#763
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Yes. Oopsies are perfectly acceptable for induction. At only .8 carbs per roll, an entire batch is still within acceptable induction cheese limits. Granted, you want to account for this when using extra cheese. I never eat a batch a day. I store mine on the counter on a cooling rack for a day, then in a ziploc with the bag slightly open, for a couple of days and then in the fridge. They last for about a week. If they're getting to the end of their life, shred them into breadcrumbs and store them in the freezer.

03-28-2008, 09:48 AM	#767
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 37 Gallery: AlliCat Stats: 226/220/120 WOE: Atkins Start Date: February '08	I agree with the even spread. I also use ricotta since I'm not a cream cheese fan.

04-06-2008, 08:45 AM	#768
andrea_seifert Junior LCF Member Join Date: Apr 2008 Location: Minnesota Posts: 13 Gallery: andrea_seifert Stats: 175/166/145 WOE: South Beach Start Date: 3/27/08	These look awesome.....going out to get some cream of tater now!

04-06-2008, 10:51 AM	#769
julievan Senior LCF Member Join Date: Jun 2006 Posts: 73 Gallery: julievan	so many things with oopsies finally BLTS again been so long God bless Cleo there great

04-06-2008, 02:38 PM	#770
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thank you for your kind words. I am so glad these are working for you!

04-06-2008, 02:41 PM	#771
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,088 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Hey Miss Cleo: Did we miss the Oopsie cheesecake recipe??????????????????

04-06-2008, 04:00 PM	#772
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I am still working on it! I made another one, and am not happy fully with the flavor, even though the kids are giving me the thumbs up. I want one more run at it. I am a perfectionist, so I want it to be just right.

04-06-2008, 04:28 PM	#774
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	That is absolutely beautiful, Jude! Was it your birthday? If so, Happy Birthday! And I applaud your cooking prowess!

04-06-2008, 04:53 PM	#775
theislandgirl MAJOR LCF POSTER! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,158 Gallery: theislandgirl WOE: Atkins/PP Start Date: JUL 1998, JAN 2005, JAN 2008	Matter of fact, it was my birthday, 2 of my siblings, 1 aunt, a SIL and a nephew! Thanks for the feedback, Cleo, I like your cooking (and your blog) big time! FYI, the lemon pudding is Kevin's, somewhat tweaked, so it's essentially a traditional Lemon Custard rather like a Bavarian, and the topping is whipped cream stirred together with strained high-fat (creamy!) yogurt, with some real vanilla and a bit of sweetener. The oopsies are vanilla...

04-07-2008, 02:53 AM	#776
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 409 Gallery: babydollsea WOE: Moderate carbs	Happy Birthday!

04-07-2008, 08:20 AM	#777
nisha_mommy2one MAJOR LCF POSTER! Join Date: Apr 2005 Location: Canada Posts: 2,801 Gallery: nisha_mommy2one Stats: 180/156/130 WOE: LC Start Date: June 26/08 (Restarted) April 8, 2005	Quote: