Uses for oopsie rolls (recipe thread) - Page 30

BikerAng · 01-07-2009, 12:45 PM

MMM, they are great with LC syrup too! I need to make a batch, I've been lazy!

I like to cook these on parchment paper too, it keeps the bottoms from getting oily and they never stick.

Linny · 01-08-2009, 06:58 AM

Quote:

Originally Posted by cleochatra

The French toast is here...

here are my OOPSIE French Toasts.....I did not have SF syrup so I just used butter, Vietnamese Cinnamon (very sweet) and I experimented with some Stevia and Splenda (I really don't like any sweetener but wanted to experiment).

I sprinkled one with just Splenda and one with just Stevia In the Raw. Didn't like either so I sprinkled some Splenda on the Stevia one and it was "ok" but if I had to pick and choose I would just go with the Splenda one but I didn't care for either.

These did taste pretty good and I think if I was using real syrup, I could not tell the difference ( but since I don't eat the real stuff, I will never know).

I may try these again using different toppings and experimenting more.

sskennedy · 01-08-2009, 07:49 AM

im preheating the oven right now lol

Zimmery* · 01-13-2009, 05:11 AM

how much flax meal and protein powder do you add to your yolks

The Chicken Lady · 01-13-2009, 10:32 AM

I made oopsies for the first time this morning...I had a bacon, cheeseburger with tomatoes and avocado slices.

Thank you cleochatra...hamburgers are no longer off the menu!!!

vli1127 · 01-13-2009, 11:51 AM

I can't get over you people who are able to use the oopsies as burger buns, mine disintegrate. What are you doing different from the original recipe, anything?

The Chicken Lady · 01-13-2009, 12:05 PM

Quote:

Originally Posted by vli1127

I can't get over you people who are able to use the oopsies as burger buns, mine disintegrate. What are you doing different from the original recipe, anything?

I don't know what to tell you...I just followed the recipe.

I keep an oven thermometer in my oven all the time because it never cooks true to temp...it cooks way too hot... so I have to adjust the setting according to the thermometer...maybe that is your problem.

Linny · 01-13-2009, 12:59 PM

Quote:

Originally Posted by vli1127

I can't get over you people who are able to use the oopsies as burger buns, mine disintegrate. What are you doing different from the original recipe, anything?

Quote:

Originally Posted by The Chicken Lady

I don't know what to tell you...I just followed the recipe.

I keep an oven thermometer in my oven all the time because it never cooks true to temp...it cooks way too hot... so I have to adjust the setting according to the thermometer...maybe that is your problem.

Mine did the same exact thing.....I had to eat it with a fork

JoniBGoode · 01-13-2009, 01:40 PM

Quote:

Originally Posted by vli1127

I can't get over you people who are able to use the oopsies as burger buns, mine disintegrate. What are you doing different from the original recipe, anything?

Mine never disintegrate, even under a Wendy's Baconator or (for Midwesterners) a Portillos Bacon Cheeseburger. I've made them exactly like the original recipe, or by adding a tablespoon or two of flax, lc flour or protein powder to the eggwhites. The ones with an addition are a bit sturdier, but they are all fine.

I think it might be a baking issue. Maybe baking them 5 minutes less, or 5 minutes longer, will help. Also, they are sturdier and more flexible after a day or two...at least mine are.

Thanks again for a great recipe, "cleochatra" aka Jamie!!

vli1127 · 01-13-2009, 03:21 PM

My oven temperature is fine, I have a thermometer in the oven that I read. Adding the flax or protein powder may help. It isn't that I don't like the oopsies, it is just that when I try to make a sandwich they fall apart. Hence, I have gone to eating my burgers wrapped with leaf lettuce or I make a flax "bread" that I use for open face sandwiches.

Madam De Leon · 01-13-2009, 04:17 PM

I've never had a problem with mine falling apart under a juicy burger - unless the oopsies weren't baked quite long enough, or weren't dried out enough when I stored them. It's kinda hard to get them dry enough in a high humidity area, since with all that cream cheese, they tend to absorb moisture from the air. But anyhow, I usually pop them in the toaster oven on the lightest setting just to dry out the outsides so that they don't stick to the plate and my fingers, before making a sandwich or burger.

Last time I made any, I mistakenly set the oven for 350F instead of 300F. They got very well done/browned, but surprisingly didn't burn, and weren't nearly as moist when I would get a pair out of the fridge to make a sandwich - I even skipped the toaster oven treatment a couple times when I used them for a sandwich with that batch. I may start baking them at a 325F and see if that helps them dry out a better, while not getting quite so browned.

Disco Superfly · 01-13-2009, 04:33 PM

subscribing

Cleo u rock!

But u knew that

vli1127 · 01-13-2009, 05:44 PM

Madam, maybe that is my problem, not letting them dry out enough or baking them long enough. I will try again. All I know is that the french toast looks way yummy too! Even if I don't get them sturdy enough for buns.

BikerAng · 01-14-2009, 12:06 PM

Mine don't hold up as well if I use them the first day I bake them. They are much more bready the next day (I leave them out overnight to dry out). After I let them sit a day they work like a charm. I just use the 3 egg, 3 oz cream cheese recipe - love these things!!!

NGJ26 · 01-14-2009, 03:14 PM

I have to agree, they MUST dry out for a day to get the bread consistency...its funny cause I was thinking our friend Alton from food network could do a whole show on the chemical reactions that occur in the making of an ooopsie !

When I first take mine out of the oven they are very meringue like but magically overnight turn to bread.....

vli1127 · 01-14-2009, 03:32 PM

NGJ, I can picture Alton and his antics doing a show on oopsies. It would sure be entertaining.

OK, you guys, you got me in the mood to try the oopsies again and dry them out.

jenna... · 01-14-2009, 05:38 PM

also you may be making them too thin? I use 8oz cc and 8 eggs and two muffin top pans, never had a break through...

cleochatra · 01-15-2009, 06:47 AM

I am going to make some of those today. I really am totallah craving a Baconator. I am all for a Red Robin burger in a lettuce wrap, but when it comes to Wendy's I have got to get my groove bun on.

The worst thing about Oopsies is if I don't clean the whisks and the bowl right away, it takes forevs to get them cleaned off later!

Disco Superfly · 01-16-2009, 05:46 AM

Me too Baconators mmmmmm too pricey here though crap!

Hi Cleo!!! You must read Perez Hilton? lol

cleochatra · 01-16-2009, 06:01 AM

I loves me some Perez and Dlisted! I read them everyday, honey! You will have to move here and we can get you cheap baconators.

Disco Superfly · 01-16-2009, 08:41 AM

I can tell by your lingo hahaha

Met the little turd in Vegas, he's a pretty nice guy considering all the good people he bashes. Kiki Drunkst etc

Gonna go for the jr bacon cheeseyburgers and see if they are do-able.

You should check out TMZ dot com sometime too!

Hugs
Sammy aka Starmaker

sassymanal · 01-16-2009, 10:15 AM

OMG! I have to try some of these recipes!!

brandisgang · 01-16-2009, 05:10 PM

Can you help me find the original recipe for oopsies please. For some reason I am just not finding. Thanks, ~Brandi~

jlatislaw · 01-16-2009, 05:31 PM

Quote:

Originally Posted by brandisgang

Can you help me find the original recipe for oopsies please. For some reason I am just not finding. Thanks, ~Brandi~

Here it is: Low Carb Examiner: Want supple low-carb buns? Oopsie rolls are induction friendly and gluten-free

vli1127 · 01-17-2009, 06:13 AM

Is the baconator a Wendy's burger? I don't eat out too often due to $$$ and I figure I can make stuff better here at home. But, I do like to have some options.

Linny · 01-17-2009, 06:36 AM

Quote:

Originally Posted by vli1127

Is the baconator a Wendy's burger?

Yes, Wendy's makes the Baconator....I've never had one because I am not fond of Wendy's food but I heard they were really good.

cleochatra · 01-17-2009, 08:24 AM

I am not a huge Wendy's woo woo fan, but the Baconator?! Oh nom nom nom nom nom.

mom2dm · 01-20-2009, 08:32 AM

Quote:

Originally Posted by jswalker1992

Lunch today:

Tuna fish on oopsie with onion, lettuce, and tomato.

Warning:
This is very good. Do not let your 8 year old son talk you out of a bite so that he can try it. He will stare longingly at your sandwich as you attempt to eat, all the while letting his food sit in front of him because he no longer wants it. He wants yours. I gave in about 2/3 of the way through my sandwich and let him finish it. The little begger.

That is so funny. Sounds exactly like what my daughter would do

mom2dm · 01-20-2009, 11:06 AM

Quote:

Originally Posted by LindaSue

I finally got around to having an Oopsie Burger yesterday and it was great! It was very messy but that was my fault because I put too many condiments on it. The bun held up just fine though. Here's my photo:

Oh WOW, that looks good. Reminds me of a Carl's Jr. Burger....LOL

mom2dm · 01-20-2009, 05:13 PM

Quote:

Originally Posted by wishbone

I made some oopsie's and added some davinci pancake syrup to the batter. This morning for breakfast I had my version of a McDonalds sausage & egg Mc Griddle. WOWZA!!!

Oh WOW, that sounds wonderful!

01-13-2009, 04:17 PM	#881
Madam De Leon MAJOR LCF POSTER! Join Date: Jul 2007 Posts: 1,196 Gallery: Madam De Leon	I've never had a problem with mine falling apart under a juicy burger - unless the oopsies weren't baked quite long enough, or weren't dried out enough when I stored them. It's kinda hard to get them dry enough in a high humidity area, since with all that cream cheese, they tend to absorb moisture from the air. But anyhow, I usually pop them in the toaster oven on the lightest setting just to dry out the outsides so that they don't stick to the plate and my fingers, before making a sandwich or burger. Last time I made any, I mistakenly set the oven for 350F instead of 300F. They got very well done/browned, but surprisingly didn't burn, and weren't nearly as moist when I would get a pair out of the fridge to make a sandwich - I even skipped the toaster oven treatment a couple times when I used them for a sandwich with that batch. I may start baking them at a 325F and see if that helps them dry out a better, while not getting quite so browned. __________________ "To be a successful scammer, you must remember context, remember your lies (in fact, I'd recommend a database that you can easily cross reference as needed), and above all, scan your after photos from a 5-year old magazine or catalog that is not electronically accessible." Megpie

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

01-07-2009, 12:45 PM	#871
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	MMM, they are great with LC syrup too! I need to make a batch, I've been lazy! I like to cook these on parchment paper too, it keeps the bottoms from getting oily and they never stick.

01-08-2009, 07:49 AM	#873
sskennedy Senior LCF Member Join Date: Dec 2008 Location: nj Posts: 379 Gallery: sskennedy Stats: 242/204/150 WOE: vlc Start Date: december 1,2008	im preheating the oven right now lol

01-13-2009, 05:11 AM	#874
Zimmery* Junior LCF Member Join Date: Jan 2009 Location: CA Posts: 1 Gallery: Zimmery* Stats: 140/13.5/105 WOE: Atkins Start Date: December 2008	how much flax meal and protein powder do you add to your yolks

01-13-2009, 10:32 AM	#875
The Chicken Lady Senior LCF Member Join Date: Jul 2008 Location: Texas Gulf Coast Posts: 553 Gallery: The Chicken Lady Stats: 289/218/150...Type 2 Diabetic WOE: High Fat Low Carb Diet Start Date: July 5th 2008	I made oopsies for the first time this morning...I had a bacon, cheeseburger with tomatoes and avocado slices. Thank you cleochatra...hamburgers are no longer off the menu!!!

01-13-2009, 11:51 AM	#876
vli1127 MAJOR LCF POSTER! Join Date: Jun 2007 Location: Midwest Posts: 1,733 Gallery: vli1127 Stats: 230/166.5/170 5' 6" 49 yr. old WOE: LC my way Start Date: May 08'	I can't get over you people who are able to use the oopsies as burger buns, mine disintegrate. What are you doing different from the original recipe, anything?

01-13-2009, 03:21 PM	#880
vli1127 MAJOR LCF POSTER! Join Date: Jun 2007 Location: Midwest Posts: 1,733 Gallery: vli1127 Stats: 230/166.5/170 5' 6" 49 yr. old WOE: LC my way Start Date: May 08'	My oven temperature is fine, I have a thermometer in the oven that I read. Adding the flax or protein powder may help. It isn't that I don't like the oopsies, it is just that when I try to make a sandwich they fall apart. Hence, I have gone to eating my burgers wrapped with leaf lettuce or I make a flax "bread" that I use for open face sandwiches.

01-13-2009, 04:33 PM	#882
Disco Superfly Senior LCF Member Join Date: Oct 2008 Location: Canada Posts: 795 Gallery: Disco Superfly Stats: 280/157/155 WOE: Zero Carb Start Date: 2001	subscribing Cleo u rock! But u knew that

01-13-2009, 05:44 PM	#883
vli1127 MAJOR LCF POSTER! Join Date: Jun 2007 Location: Midwest Posts: 1,733 Gallery: vli1127 Stats: 230/166.5/170 5' 6" 49 yr. old WOE: LC my way Start Date: May 08'	Madam, maybe that is my problem, not letting them dry out enough or baking them long enough. I will try again. All I know is that the french toast looks way yummy too! Even if I don't get them sturdy enough for buns.

01-14-2009, 12:06 PM	#884
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	Mine don't hold up as well if I use them the first day I bake them. They are much more bready the next day (I leave them out overnight to dry out). After I let them sit a day they work like a charm. I just use the 3 egg, 3 oz cream cheese recipe - love these things!!!

01-14-2009, 03:14 PM	#885
NGJ26 Senior LCF Member Join Date: Nov 2007 Posts: 272 Blog Entries: 20 Gallery: NGJ26 WOE: Keep It Simple Start Date: August 2009	I have to agree, they MUST dry out for a day to get the bread consistency...its funny cause I was thinking our friend Alton from food network could do a whole show on the chemical reactions that occur in the making of an ooopsie ! When I first take mine out of the oven they are very meringue like but magically overnight turn to bread.....

01-14-2009, 03:32 PM	#886
vli1127 MAJOR LCF POSTER! Join Date: Jun 2007 Location: Midwest Posts: 1,733 Gallery: vli1127 Stats: 230/166.5/170 5' 6" 49 yr. old WOE: LC my way Start Date: May 08'	NGJ, I can picture Alton and his antics doing a show on oopsies. It would sure be entertaining. OK, you guys, you got me in the mood to try the oopsies again and dry them out.

01-14-2009, 05:38 PM	#887
jenna... MAJOR LCF POSTER! Join Date: Feb 2007 Location: Sunny SoCal Posts: 1,886 Gallery: jenna... Stats: 248/151(155-145)/148 5'7.5" 54yrs 20/6/6 jeans WOE: Maintenance on my mind... Start Date: New Start 01/05/09 @235lbs GOAL on 09/23/09 148lbs	also you may be making them too thin? I use 8oz cc and 8 eggs and two muffin top pans, never had a break through...

01-15-2009, 06:47 AM	#888
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	I am going to make some of those today. I really am totallah craving a Baconator. I am all for a Red Robin burger in a lettuce wrap, but when it comes to Wendy's I have got to get my groove bun on. The worst thing about Oopsies is if I don't clean the whisks and the bowl right away, it takes forevs to get them cleaned off later!

01-16-2009, 05:46 AM	#889
Disco Superfly Senior LCF Member Join Date: Oct 2008 Location: Canada Posts: 795 Gallery: Disco Superfly Stats: 280/157/155 WOE: Zero Carb Start Date: 2001	Me too Baconators mmmmmm too pricey here though crap! Hi Cleo!!! You must read Perez Hilton? lol

01-16-2009, 06:01 AM	#890
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	I loves me some Perez and Dlisted! I read them everyday, honey! You will have to move here and we can get you cheap baconators.

01-16-2009, 08:41 AM	#891
Disco Superfly Senior LCF Member Join Date: Oct 2008 Location: Canada Posts: 795 Gallery: Disco Superfly Stats: 280/157/155 WOE: Zero Carb Start Date: 2001	I can tell by your lingo hahaha Met the little turd in Vegas, he's a pretty nice guy considering all the good people he bashes. Kiki Drunkst etc Gonna go for the jr bacon cheeseyburgers and see if they are do-able. You should check out TMZ dot com sometime too! Hugs Sammy aka Starmaker

01-16-2009, 10:15 AM	#892
sassymanal Senior LCF Member Join Date: Aug 2008 Location: TN Posts: 545 Gallery: sassymanal Stats: 230/167-170/150? 5'7" 24y Start Date: 08/06/08	OMG! I have to try some of these recipes!!

01-16-2009, 05:10 PM	#893
brandisgang Junior LCF Member Join Date: Jan 2009 Location: Central California Posts: 11 Gallery: brandisgang Stats: Start weight 211 Goal 165 WOE: Atkins Start Date: 01-05-09	Can you help me find the original recipe for oopsies please. For some reason I am just not finding. Thanks, ~Brandi~

01-17-2009, 06:13 AM	#895
vli1127 MAJOR LCF POSTER! Join Date: Jun 2007 Location: Midwest Posts: 1,733 Gallery: vli1127 Stats: 230/166.5/170 5' 6" 49 yr. old WOE: LC my way Start Date: May 08'	Is the baconator a Wendy's burger? I don't eat out too often due to $$$ and I figure I can make stuff better here at home. But, I do like to have some options.

01-17-2009, 08:24 AM	#897
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	I am not a huge Wendy's woo woo fan, but the Baconator?! Oh nom nom nom nom nom.