Uses for oopsie rolls (recipe thread) - Page 37

Harleybikermama · 04-24-2010, 05:47 AM

Quote:

Originally Posted by s1mon3

Well I gave in all of the pics of the good eats convinced me to give them a try. I have been eating the oopsie on burgers and sandwiches, but I had to try them as a dessert! LOVED IT!!!

The first pic I made a last week with strawberry cream cheese in the middle. In the second pic I added a little cinnamon to the batter and a little true lemon to cream cheese. DELISH!! They are a little flat this time, but still GOOD!

How did you make the yummy filling on this?

tulipsandroses · 04-24-2010, 11:50 AM

I use them for something that is supposed to taste like tiramisu but not exactly. I call it the lazy man's tiramisu.

Mascarpone cheese sweetened with Splenda for coffee mocha stick. Spread on oopsie and enjoy.

CarbsNot · 05-25-2010, 08:24 AM

Wow, I just found this thread, thanks so much everyone for sharing!

Dawn18 · 05-25-2010, 09:12 AM

Marking my spot!

mistyjo1 · 05-26-2010, 12:07 PM

these did not upset things when i was in induction..but i am not sure it they are legal for induction
I followed the original recipe, then added 2 tsp coconut, 2 tsp almond flour (ground almonds) 2 tsp cocoa, and 2 squares of sf chocolate which was melted cooled and extra sweetner.. This was added to the yolk mixture before folding into beaten whites,,

I then put them on a cookie tray with parchment lightly sprayed with pam 1 tablespoon at a time and cooked them for 20 minutes at 300..

these were a lifesaver for me when i wanted something and did not want to
break my losing streak

lbecker28 · 08-14-2010, 05:43 PM

I am going to try adding a little maple extract to my next recipe of oopsies to make LC McGridddles.

CarbsNot · 08-14-2010, 06:05 PM

How do you store your oopsies? I let them cool on a rack and then put them in a ziplock bag in the fridge. The next day they seem to be damp and soggy. Any suggestions?

cleochatra · 08-14-2010, 07:11 PM

I live in a dry climate, but I leave mine on the counter in an unsealed bag and they keep fine for 3-5 days.

Madam De Leon · 08-14-2010, 07:38 PM

Quote:

Originally Posted by CarbsNot

How do you store your oopsies? I let them cool on a rack and then put them in a ziplock bag in the fridge. The next day they seem to be damp and soggy. Any suggestions?

I live where it's fairly humid - not nearly as humid as where you are though.

At any rate, I find it helps to raise the temperature of the oven a little (I set it about halfway between 300 and 325), or let them bake a little longer to dry them out a bit more. All that cream cheese in them attracts a lot of moisture from humid air.

In Florida's brutally high dewpoints and humidity, you may need to put the already baked oopsies directly on a rack in the oven with the pilot light on (or for an electric oven, with the oven turned on the lowest temperature for about 30 seconds every 1/2 hour or so) until they feel more dry, before storing them in the fridge.

CarbsNot · 08-15-2010, 06:01 AM

Thanks so much for your suggestions. I'll try that!

Jeane · 08-15-2010, 11:18 PM

I have to say that I am not a bread person so I am occasionally missing it, but I don't have cravings for it.

ON THE OTHER HAND

My friend loves bread just for bread's sake and well, he hasn't been very happy until tonight! He got something that he could use as a replacement AND he said that he would probably be very happy with this type of bread for a very long time.

I had read elsewhere that putting a scoop (which I was told meant 2 Tablespoons) of protein powder into the yolk would give it a more bread like consistency. I don't have that, but I do have wheat gluten so that's what I used. Break it down in the carb count and it is still very acceptable. He is not on a strict carb count like I am so there is a little more room to play with and if he can be happy then I am happy! AND he is losing weight despite himself

Just found this site tonight and I am soooooo glad I did!! Thanks!!!

savbaby · 08-31-2010, 04:38 PM

these look so good.I need to try them!

cleochatra · 08-31-2010, 05:03 PM

Hey there! It's nice to meet you guys!

I'm definitely thinking about ways to beef up the rolls to make them more substantial. The recipe's been around for a few years now, so it's time for a makeover.

Am I right?

Madam De Leon · 08-31-2010, 06:03 PM

I like them as they are, nice and soft.

But as I"m sure you've noticed from other posts I've made, I've had to tweak the recipe a little anyway (or at least the baking temp), since it's usually so humid here that they just get more and more sticky the longer they sit out.

I still use the original recipe you had, which had some sweetener in it (although I always used stevia rather than splenda) and some salt. Although I did discover (after buying some of the teensy measuring spoons that have pinch, smidgen and dash measurements) that I had been using too much cream of tartar and not enough salt for the first version of your recipe!

But hey, if you come up with something more substantial, I'll give it a try. (Once the weather cools off enough that I can tolerate turning the oven on again... will this heat NEVER end???)

mistyjo1 · 08-31-2010, 07:27 PM

what would LC be with out oopsies.....it would be pretty sad.. these make a big difference in keeping you on track... thank you

alonewithyou · 09-13-2010, 02:39 AM

This thread makes me crazy hungry! I will definitely make a Oppsie BLT! Yum!! What cheese is the best on them? Not cheddar...

cleochatra · 09-13-2010, 06:15 AM

I love cheddar, but provolone is pretty wonderful, too!

Sunny7 · 09-13-2010, 11:01 AM

Quote:

Originally Posted by cleochatra

Hey there! It's nice to meet you guys!

I'm definitely thinking about ways to beef up the rolls to make them more substantial. The recipe's been around for a few years now, so it's time for a makeover.

Am I right?

subscribing for the makeover

ew1 · 09-14-2010, 02:50 AM

I would love to see more oopsie adaptations . I

these.

tjglc · 09-14-2010, 02:22 PM

these are great ideas can't wait to try them !!

Mishka68 · 09-14-2010, 04:53 PM

Hey all -- I am pretty sure this is in here somewhere, but buried -- so I figured I would share what I did with oopsie rolls today.

Sweetened them with a little Splenda w/ fiber added -- topped with real whipped cream and blueberries-- did a double decker -- my teenage son devoured them!

Bikerchick · 09-14-2010, 08:18 PM

Bumping . Oh my I love this thread!!

juddinminime · 09-14-2010, 08:46 PM

arkie1 · 09-14-2010, 09:04 PM

Thanks...must try these!

Carole

charlielou · 09-15-2010, 02:09 PM

OOPS!!! Didn't intend to post.

CindyCRNA · 09-21-2010, 06:12 PM

Bump Bump Bump!!!

cleochatra · 09-22-2010, 08:18 AM

Oopsie Egg McMuffin for fall:

drjlocarb · 09-22-2010, 08:59 AM

Quote:

Originally Posted by cleochatra

Oopsie Egg McMuffin for fall:

Yum, with beer for breakfast! Way to go Cleo!

cleochatra · 09-22-2010, 09:02 AM

I could use a beer, but that's iced tea.

DEEDLYNN · 09-22-2010, 08:28 PM

This thread has inspired me to try again. and tomorrow night...I will try again.

05-26-2010, 12:07 PM	#1085
mistyjo1 Senior LCF Member Join Date: Mar 2010 Location: ontario canada Posts: 209 Gallery: mistyjo1 Stats: 226/185/140 WOE: moderate carbs Start Date: march 31/1010	oops cookies these did not upset things when i was in induction..but i am not sure it they are legal for induction I followed the original recipe, then added 2 tsp coconut, 2 tsp almond flour (ground almonds) 2 tsp cocoa, and 2 squares of sf chocolate which was melted cooled and extra sweetner.. This was added to the yolk mixture before folding into beaten whites,, I then put them on a cookie tray with parchment lightly sprayed with pam 1 tablespoon at a time and cooked them for 20 minutes at 300.. these were a lifesaver for me when i wanted something and did not want to break my losing streak Last edited by mistyjo1; 05-26-2010 at 12:16 PM.. Reason: for got to say i only allowed myself 2 at a time, sat down and ate them slowly

08-15-2010, 11:18 PM	#1091
Jeane Junior LCF Member Join Date: Aug 2010 Posts: 1 Gallery: Jeane	Awesome Stuff I have to say that I am not a bread person so I am occasionally missing it, but I don't have cravings for it. ON THE OTHER HAND My friend loves bread just for bread's sake and well, he hasn't been very happy until tonight! He got something that he could use as a replacement AND he said that he would probably be very happy with this type of bread for a very long time. I had read elsewhere that putting a scoop (which I was told meant 2 Tablespoons) of protein powder into the yolk would give it a more bread like consistency. I don't have that, but I do have wheat gluten so that's what I used. Break it down in the carb count and it is still very acceptable. He is not on a strict carb count like I am so there is a little more room to play with and if he can be happy then I am happy! AND he is losing weight despite himself Just found this site tonight and I am soooooo glad I did!! Thanks!!!

09-15-2010, 02:09 PM	#1105
charlielou Senior LCF Member Join Date: Mar 2010 Location: farwest canada Posts: 391 Gallery: charlielou Stats: 339/234/160 restart March 2010 293/260.5/160 WOE: atkins Start Date: sept 2005 restart march 20, 2010	OOPS!!! Didn't intend to post. Last edited by charlielou; 09-15-2010 at 02:10 PM..

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04-24-2010, 11:50 AM	#1082
tulipsandroses Very Gabby LCF Member!!! Join Date: Mar 2010 Posts: 3,932 Gallery: tulipsandroses Stats: 206/164/140 WOE: Atkins Start Date: March 2010	I use them for something that is supposed to taste like tiramisu but not exactly. I call it the lazy man's tiramisu. Mascarpone cheese sweetened with Splenda for coffee mocha stick. Spread on oopsie and enjoy.

05-25-2010, 08:24 AM	#1083
CarbsNot MAJOR LCF POSTER! Join Date: Jun 2002 Location: North Fort Myers, FL Posts: 2,299 Gallery: CarbsNot WOE: Atkins Start Date: 2/26/02, Restart 5/10/10	Wow, I just found this thread, thanks so much everyone for sharing!

05-25-2010, 09:12 AM	#1084
Dawn18 Senior LCF Member Join Date: Nov 2009 Location: Columbus, OH Posts: 143 Gallery: Dawn18 Stats: 262/210/162 WOE: LC Start Date: November 30, 2009	Marking my spot!

08-14-2010, 05:43 PM	#1086
lbecker28 Major LCF Poster! Join Date: Apr 2005 Posts: 1,024 Gallery: lbecker28	I am going to try adding a little maple extract to my next recipe of oopsies to make LC McGridddles.

08-14-2010, 06:05 PM	#1087
CarbsNot MAJOR LCF POSTER! Join Date: Jun 2002 Location: North Fort Myers, FL Posts: 2,299 Gallery: CarbsNot WOE: Atkins Start Date: 2/26/02, Restart 5/10/10	How do you store your oopsies? I let them cool on a rack and then put them in a ziplock bag in the fridge. The next day they seem to be damp and soggy. Any suggestions?

08-14-2010, 07:11 PM	#1088
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	I live in a dry climate, but I leave mine on the counter in an unsealed bag and they keep fine for 3-5 days.

08-15-2010, 06:01 AM	#1090
CarbsNot MAJOR LCF POSTER! Join Date: Jun 2002 Location: North Fort Myers, FL Posts: 2,299 Gallery: CarbsNot WOE: Atkins Start Date: 2/26/02, Restart 5/10/10	Thanks so much for your suggestions. I'll try that!

08-31-2010, 04:38 PM	#1092
savbaby Senior LCF Member Join Date: Aug 2010 Location: nc Posts: 103 Gallery: savbaby Stats: postload: R1-174/150/135 R2 157.6/143/135 WOE: hhcg Start Date: R1-8/15/10 R2-10/31/10	these look so good.I need to try them!

08-31-2010, 05:03 PM	#1093
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	Hey there! It's nice to meet you guys! I'm definitely thinking about ways to beef up the rolls to make them more substantial. The recipe's been around for a few years now, so it's time for a makeover. Am I right?

08-31-2010, 06:03 PM	#1094
Madam De Leon Major LCF Poster! Join Date: Jul 2007 Location: Where student drivers are taught how to dodge road apples Posts: 1,927 Gallery: Madam De Leon	I like them as they are, nice and soft. But as I"m sure you've noticed from other posts I've made, I've had to tweak the recipe a little anyway (or at least the baking temp), since it's usually so humid here that they just get more and more sticky the longer they sit out. I still use the original recipe you had, which had some sweetener in it (although I always used stevia rather than splenda) and some salt. Although I did discover (after buying some of the teensy measuring spoons that have pinch, smidgen and dash measurements) that I had been using too much cream of tartar and not enough salt for the first version of your recipe! But hey, if you come up with something more substantial, I'll give it a try. (Once the weather cools off enough that I can tolerate turning the oven on again... will this heat NEVER end???)

09-14-2010, 08:46 PM	#1103
juddinminime Blabbermouth!!! Join Date: Jan 2008 Location: CA Posts: 6,505 Gallery: juddinminime Stats: 217 heaviest 5'9" 38yrs WOE: lc/JUDDD Start Date: Juddd start 1/1/12. 207/ 192.4 /159

09-14-2010, 09:04 PM	#1104
arkie1 Senior LCF Member Join Date: Feb 2010 Location: Smack Dab in the center of Arkansas (Go Razorbacks!) Posts: 840 Gallery: arkie1 Stats: 286 highest weight/239when joined /213.4/??? 69yo WOE: Low Carb-IF/cngd d to JUDDD/lc on 2/9/12 (230) Start Date: Feb 8, 2010 IF ON 8-14-11	Thanks...must try these! Carole

09-21-2010, 06:12 PM	#1106
CindyCRNA Always on, slightly off Join Date: Jan 2009 Location: Midwest Posts: 5,305 Gallery: CindyCRNA Stats: 152/132/121 Currently 120's lbs, 5'7" 51 years old WOE: 40%/25%/35% (F,P,C 1700 calories/day) Start Date: Raising carbs 1/10	Bump Bump Bump!!!

08-31-2010, 07:27 PM	#1095
mistyjo1 Senior LCF Member Join Date: Mar 2010 Location: ontario canada Posts: 209 Gallery: mistyjo1 Stats: 226/185/140 WOE: moderate carbs Start Date: march 31/1010	what would LC be with out oopsies.....it would be pretty sad.. these make a big difference in keeping you on track... thank you

09-13-2010, 02:39 AM	#1096
alonewithyou Senior LCF Member Join Date: Sep 2010 Posts: 537 Gallery: alonewithyou Stats: 5'4, 150 lbs WOE: Atkins >20 carbs a day Start Date: September 2010/October 29-2012/January 10th 2013	This thread makes me crazy hungry! I will definitely make a Oppsie BLT! Yum!! What cheese is the best on them? Not cheddar...

09-13-2010, 06:15 AM	#1097
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	I love cheddar, but provolone is pretty wonderful, too!

09-14-2010, 02:50 AM	#1099
ew1 Major LCF Poster! Join Date: Mar 2003 Location: Pennsylvania Posts: 2,544 Gallery: ew1	I would love to see more oopsie adaptations . I these.

09-14-2010, 02:22 PM	#1100
tjglc Junior LCF Member Join Date: Sep 2010 Posts: 23 Gallery: tjglc Stats: 288/262.2/183 WOE: dukan Start Date: 09-06-11	these are great ideas can't wait to try them !!

09-14-2010, 04:53 PM	#1101
Mishka68 Major LCF Poster! Join Date: Mar 2008 Location: N. Myrtle Beach, SC Posts: 1,144 Gallery: Mishka68 Stats: 195/139/135 -- 5'1" tall (or short) WOE: Low-carb, Gluten-free, Grain-free Start Date: Since 2008 - started @ 195lbs.	Hey all -- I am pretty sure this is in here somewhere, but buried -- so I figured I would share what I did with oopsie rolls today. Sweetened them with a little Splenda w/ fiber added -- topped with real whipped cream and blueberries-- did a double decker -- my teenage son devoured them!

09-14-2010, 08:18 PM	#1102
Bikerchick Very Gabby LCF Member!!! Join Date: Apr 2010 Location: Northwest Posts: 3,275 Gallery: Bikerchick WOE: LC Start Date: Oct 9 2012	Bumping . Oh my I love this thread!!

09-22-2010, 09:02 AM	#1109
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	I could use a beer, but that's iced tea.

09-22-2010, 08:28 PM	#1110
DEEDLYNN Major LCF Poster! Join Date: May 2008 Posts: 2,761 Gallery: DEEDLYNN	This thread has inspired me to try again. and tomorrow night...I will try again.