Uses for oopsie rolls (recipe thread) - Page 38

Missouri_Librarian · 09-23-2010, 12:20 PM

Made these last night for the first time, super easy thanks to the video cleo posted in the porn thread..used it like a bun with roast beef and melted provolone...am going to try the french toast one tonight for dinner....thanks for the help and this thread...this weekend going to make garlic cheddar like red lobster biscuits

Missouri_Librarian · 09-23-2010, 02:57 PM

YUM...made the french toast ones tonight and they were delicious....did not even miss smothering them in powdered sugar...I just put lots of butter and cinnamon on top after I fried them and YUM....

lainielou · 09-23-2010, 03:45 PM

I made a pumpkin chiffon cake based LOOSELY on oopsie rolls.

Pretty tasty!

Missouri_Librarian · 09-23-2010, 03:56 PM

Quote:

Originally Posted by lainielou

I made a pumpkin chiffon cake based LOOSELY on oopsie rolls.

Pretty tasty!

Ohhh we love pumpkin, could you please tell how....beautiful pic btw...

MsDefessa · 09-23-2010, 06:43 PM

A few pages back people were looking for Muffin Top pans. Well, today I saw Mini-oopsie pans at Williams-Sonoma.
Whoopie Pie Pan | Williams-Sonoma
I made a batch of mini-Oopsies tonight and they turned out perfect!

rrrhan · 01-14-2011, 01:10 PM

THIS is unbelieveable! Wow. Does it really taste like cake? I am going to have to try it!

Quote:

cleochatra · 01-14-2011, 01:20 PM

Holy smokes-- how did I miss all these posts?

BTW--2011, the oopsie rolls no longer contain Splenda if you're making the buns for savory purposes.

Robyn-- the girl who made that cake said it was EXQUISITE.

bowfriends · 01-15-2011, 11:01 AM

i made the oopsie rolls for the first time but was a little disappointed. maybe ill use them for something else.

Wishin · 01-15-2011, 08:15 PM

I love the oopsies! Just made some for tomorrow's lunch. Pizza burgers.
They work great for that.

cleochatra · 01-16-2011, 12:16 PM

Oopsies aren't for everyone. Some supertasters who don't like eggs or the cc or the texture won't be in love with them, but they're an option.

Missouri_Librarian · 01-16-2011, 03:11 PM

Have my oven on at this very minute and am going to finally get my french toast oopises made....have been craving these for a week or so but had some things come up and didnt get to them....we LOVE them at our house....also will use them for "biscuits" and sausage gravy...YUMMO

fourstubbs · 02-10-2011, 08:04 PM

after all these years, I never tried an oopsie...but I finally broke down and made them...!!! They are good, but I made a mistake. I accidentally used 2 oz cream cheese for each egg! SO I will try again! I did end up putting some sweetened cream cheese on them and they were as close to a danish that I could ever imagine. THANK YOU FOR THE OOPSIES CLEO!!

kare30bear · 06-19-2011, 11:06 AM

Just thought I'd add my creation to the thread: Oopsie Almond Cake. If sliced into 12 pieces= 5.5g Net Carbs per slice.

vli1127 · 06-19-2011, 03:36 PM

Quote:

Originally Posted by kare30bear

Just thought I'd add my creation to the thread: Oopsie Almond Cake. If sliced into 12 pieces= 5.5g Net Carbs per slice.

Wow, that looks amazing. <<<<<<<<<<<<<< drooling.

cleochatra · 06-19-2011, 06:12 PM

Ooh la la! I am in lurve... *sigh*

zipp2play · 08-09-2011, 05:49 AM

So I made the oopsies and for starters, I think I under cooked them. My question is, can you grill them, for like a grilled cheese? I tried them in the toaster and the edges burned and caused a horrible smell! Do you eat them just the way they are out of the frig? I made a double batch and after last night, I have 10 left to use.

Madam De Leon · 08-09-2011, 06:07 AM

I make grilled cheese out of them - although in order to get maximum crispiness on the outside, I turn put the cheese between the puffy top sides of the oopsies so that the smooth side (that was against the baking pan) is towards the outside of the sandwich.

Ok, I know that sounded convoluted...

At any rate, I'm pretty sure I over sizzle them in butter at too high of a heat just to get the crispiness level I want, but I don't mind things being (ahem) well browned (ahem).

Madam De Leon · 08-09-2011, 06:08 AM

Oh I should also say that I have toasted oopsies, but using a toaster oven, not a regular pop up toaster. Sometimes the edges get a little overbrowned in the toaster oven, but it's a lot easier to keep an eye on than it would be with a pop up toaster, so you can rescue them before they actually burn.

zipp2play · 08-09-2011, 07:49 AM

Quote:

Originally Posted by Madam De Leon

I make grilled cheese out of them - although in order to get maximum crispiness on the outside, I turn put the cheese between the puffy top sides of the oopsies so that the smooth side (that was against the baking pan) is towards the outside of the sandwich.

Ok, I know that sounded convoluted...

At any rate, I'm pretty sure I over sizzle them in butter at too high of a heat just to get the crispiness level I want, but I don't mind things being (ahem) well browned (ahem).

That makes perfect since! I just think for myself to like the texture of an oopsie, I will need to "toast" them. But I hadn't thought of turning them upside down for the grilled cheese! THANKS!!!!!!!!!!!!

debkeversole · 08-16-2011, 09:09 AM

Quote:

Originally Posted by Madam De Leon

I make grilled cheese out of them - although in order to get maximum crispiness on the outside, I turn put the cheese between the puffy top sides of the oopsies so that the smooth side (that was against the baking pan) is towards the outside of the sandwich.

Ok, I know that sounded convoluted...

At any rate, I'm pretty sure I over sizzle them in butter at too high of a heat just to get the crispiness level I want, but I don't mind things being (ahem) well browned (ahem).

YUM!!!!

-Muffin- · 09-16-2011, 10:18 AM

Quote:

Originally Posted by got2getmoving

I have made the recipe twice and think they are very eggy as well (the second time I purchased a mixer!! and I did turn the bowl of egg whites and they did not fall out - so they were definately the right texture.) I realize that eggs are about the only thing in the recipe - but what is everyone doing differently to make them not so eggy??

I hope I'm not stepping on Ms. Cleochatra's toes, but I think the egg whites need to be at the stage where they are just starting to pull away from the bowl.

My method is different, but my results are f*a*b*u*l*o*u*s:

When separating the eggs, put the whites in the mixing bowl and the yolks into a small bowl. Best results are with room temperature eggs.

If you are using a Kitchen Aid mixer, whisk the whites on 3 (Medium Low) until the whites are frothy (1-2 minutes). Turn mixer off, add cream of tartar, whisk on (Medium High) 8 until stiff peaks form and the foam just begins to retract from the bowl edges.

If using only one bowl, transfer the whites to another bowl. Whisk the yolks and cream cheese (and any other ingredients you're using: salt & pepper, Parmesan cheese, cocoa, etc.), starting on low and gradually increasing to high speed.

Gently fold 1/4 of whites gently into the yolk mixture (turning only once or twice), using a rubber spatula. Gently fold the remaining whites into the yolk mixture, 1/4 of the original batch at a time (you will fold in a total of 4 portions).

I like to use bacon grease or coconut oil instead of Pam spray.

cleochatra · 09-16-2011, 11:14 AM

No toe-steppin' worries! I'm so glad you and Madame De Leon can offer up advice. Working with egg whites can be tricky business.

cleochatra · 03-26-2012, 03:56 PM

Just a heads up: A scraper in India took my old site, so if you click on any of my old "cleochatra blogspot" links they're going to a fake site. My new site is in my signature line and all of my recipes are there. I am working to settle this with google right now.

debkeversole · 05-25-2012, 08:18 PM

bumping up for new people

Jeanyyy · 10-22-2012, 10:32 PM

Wow, I just read through this entire thread and the previous one as well.. lol And I'm on HCG at the moment so I can't even try them yet! I did copy a ton of recipes, though

Thank you ALL !!!

Youdeserveit · 01-04-2013, 03:05 PM

subscribing

PennyPrepper · 01-04-2013, 11:54 PM

This is interesting, but I went thru first few pages and can't find the actual recipe for the oopsie pies. The links in the first few pages are no longer valid. Some kind person please post. Hopefully I won't have to read through 38 pages to find it. Thanks!!!

watcher513 · 01-05-2013, 01:58 AM

You'll now have to do a web search for Your Lighter Side.

Lioness0455 · 01-05-2013, 04:31 AM

Cleo's Oopsie Rolls:

3 eggs
3 oz cream cheese
dash salt
pkg sweetener
pinch cream of tartar

Separate the eggs placing the whites in one bowl and the yolks in another. Combine yolks with cream cheese, salt, and sweeter. Beat with an electric mixer until nice and creamy. A few lumps are okay.

Place the cream of tartar into the whites and beat with an electric mixer until very stiff. Carefully pour the egg yolk mixture on top of the beaten whites and with a spatula, gently fold the two mixtures together. You need to do this slowly so that you don't break down the egg whites.

Mound the mixture into 6 piles onto a parchment or non-stick foil lined cookie sheet. You can do that with a spoon and just keep piling the spoonfuls on top of each other. Bake at 300 for 30 minutes.

I'm at high altitude, 5800 feet, so I use 1/4 tsp of cream of tartar and whip the whites in my KitchenAid stand mixer, and the yolks in a regular bowl with an electric mixer.

rosethorns · 01-05-2013, 06:18 AM

Also if you can't handle the cream cheese they work very well replacing the crm. cheese with mayo .

You can do so many things with these rolls. If you want them a little drier just leave them out to dry up a little.

01-05-2013, 04:31 AM	#1139
Lioness0455 Senior LCF Member Join Date: Feb 2007 Posts: 259 Gallery: Lioness0455 Stats: 256.5/170/125 Start Date: 1/3/07	Cleo's Oopsie Rolls: 3 eggs 3 oz cream cheese dash salt pkg sweetener pinch cream of tartar Separate the eggs placing the whites in one bowl and the yolks in another. Combine yolks with cream cheese, salt, and sweeter. Beat with an electric mixer until nice and creamy. A few lumps are okay. Place the cream of tartar into the whites and beat with an electric mixer until very stiff. Carefully pour the egg yolk mixture on top of the beaten whites and with a spatula, gently fold the two mixtures together. You need to do this slowly so that you don't break down the egg whites. Mound the mixture into 6 piles onto a parchment or non-stick foil lined cookie sheet. You can do that with a spoon and just keep piling the spoonfuls on top of each other. Bake at 300 for 30 minutes. I'm at high altitude, 5800 feet, so I use 1/4 tsp of cream of tartar and whip the whites in my KitchenAid stand mixer, and the yolks in a regular bowl with an electric mixer. __________________ Vickie Ewell Kickin' Carb Clutter

01-05-2013, 06:18 AM	#1140
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,522 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Also if you can't handle the cream cheese they work very well replacing the crm. cheese with mayo . You can do so many things with these rolls. If you want them a little drier just leave them out to dry up a little. Last edited by rosethorns; 01-05-2013 at 06:20 AM..

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09-23-2010, 12:20 PM	#1111
Missouri_Librarian Very Gabby LCF Member!!! Join Date: Jan 2010 Location: St. Joseph, Missouri Posts: 3,967 Gallery: Missouri_Librarian Stats: 254/242/152 WOE: JUDDD/IF Start Date: 3/4/13	Made these last night for the first time, super easy thanks to the video cleo posted in the porn thread..used it like a bun with roast beef and melted provolone...am going to try the french toast one tonight for dinner....thanks for the help and this thread...this weekend going to make garlic cheddar like red lobster biscuits

09-23-2010, 02:57 PM	#1112
Missouri_Librarian Very Gabby LCF Member!!! Join Date: Jan 2010 Location: St. Joseph, Missouri Posts: 3,967 Gallery: Missouri_Librarian Stats: 254/242/152 WOE: JUDDD/IF Start Date: 3/4/13	YUM...made the french toast ones tonight and they were delicious....did not even miss smothering them in powdered sugar...I just put lots of butter and cinnamon on top after I fried them and YUM....

09-23-2010, 06:43 PM	#1115
MsDefessa Junior LCF Member Join Date: May 2004 Location: Atlanta, GA Posts: 13 Gallery: MsDefessa Stats: 225/212/180 WOE: Atkins Start Date: Restart--December 2012	A few pages back people were looking for Muffin Top pans. Well, today I saw Mini-oopsie pans at Williams-Sonoma. Whoopie Pie Pan \| Williams-Sonoma I made a batch of mini-Oopsies tonight and they turned out perfect!

01-14-2011, 01:20 PM	#1117
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Holy smokes-- how did I miss all these posts? BTW--2011, the oopsie rolls no longer contain Splenda if you're making the buns for savory purposes. Robyn-- the girl who made that cake said it was EXQUISITE.

01-15-2011, 11:01 AM	#1118
bowfriends Senior LCF Member Join Date: Jan 2011 Posts: 86 Gallery: bowfriends	i made the oopsie rolls for the first time but was a little disappointed. maybe ill use them for something else.

01-15-2011, 08:15 PM	#1119
Wishin Senior LCF Member Join Date: Feb 2009 Location: Maryland Posts: 376 Gallery: Wishin	I love the oopsies! Just made some for tomorrow's lunch. Pizza burgers. They work great for that.

01-16-2011, 12:16 PM	#1120
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Oopsies aren't for everyone. Some supertasters who don't like eggs or the cc or the texture won't be in love with them, but they're an option.

01-16-2011, 03:11 PM	#1121
Missouri_Librarian Very Gabby LCF Member!!! Join Date: Jan 2010 Location: St. Joseph, Missouri Posts: 3,967 Gallery: Missouri_Librarian Stats: 254/242/152 WOE: JUDDD/IF Start Date: 3/4/13	Have my oven on at this very minute and am going to finally get my french toast oopises made....have been craving these for a week or so but had some things come up and didnt get to them....we LOVE them at our house....also will use them for "biscuits" and sausage gravy...YUMMO

02-10-2011, 08:04 PM	#1122
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	after all these years, I never tried an oopsie...but I finally broke down and made them...!!! They are good, but I made a mistake. I accidentally used 2 oz cream cheese for each egg! SO I will try again! I did end up putting some sweetened cream cheese on them and they were as close to a danish that I could ever imagine. THANK YOU FOR THE OOPSIES CLEO!!

06-19-2011, 06:12 PM	#1125
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Ooh la la! I am in lurve... sigh

08-09-2011, 05:49 AM	#1126
zipp2play Blabbermouth!!! Join Date: May 2011 Location: Kansas Posts: 6,696 Gallery: zipp2play Stats: 206/171.2/164 5'8" WOE: -15 from JUDDD	So I made the oopsies and for starters, I think I under cooked them. My question is, can you grill them, for like a grilled cheese? I tried them in the toaster and the edges burned and caused a horrible smell! Do you eat them just the way they are out of the frig? I made a double batch and after last night, I have 10 left to use.

08-09-2011, 06:07 AM	#1127
Madam De Leon Major LCF Poster! Join Date: Jul 2007 Location: Where student drivers are taught how to dodge road apples Posts: 1,924 Gallery: Madam De Leon	I make grilled cheese out of them - although in order to get maximum crispiness on the outside, I turn put the cheese between the puffy top sides of the oopsies so that the smooth side (that was against the baking pan) is towards the outside of the sandwich. Ok, I know that sounded convoluted... At any rate, I'm pretty sure I over sizzle them in butter at too high of a heat just to get the crispiness level I want, but I don't mind things being (ahem) well browned (ahem).

08-09-2011, 06:08 AM	#1128
Madam De Leon Major LCF Poster! Join Date: Jul 2007 Location: Where student drivers are taught how to dodge road apples Posts: 1,924 Gallery: Madam De Leon	Oh I should also say that I have toasted oopsies, but using a toaster oven, not a regular pop up toaster. Sometimes the edges get a little overbrowned in the toaster oven, but it's a lot easier to keep an eye on than it would be with a pop up toaster, so you can rescue them before they actually burn.

09-16-2011, 11:14 AM	#1132
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	No toe-steppin' worries! I'm so glad you and Madame De Leon can offer up advice. Working with egg whites can be tricky business.

03-26-2012, 03:56 PM	#1133
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Just a heads up: A scraper in India took my old site, so if you click on any of my old "cleochatra blogspot" links they're going to a fake site. My new site is in my signature line and all of my recipes are there. I am working to settle this with google right now.

05-25-2012, 08:18 PM	#1134
debkeversole Way too much time on my hands! Join Date: Feb 2006 Location: southern ky Posts: 49,314 Gallery: debkeversole Stats: 370/285/199 WOE: 8/29/11 R9P2 HCG diet Start Date: 10-8-09	bumping up for new people

10-22-2012, 10:32 PM	#1135
Jeanyyy Senior LCF Member Join Date: Oct 2012 Location: Vancouver, BC Canada Posts: 402 Gallery: Jeanyyy Stats: 227.1/176.1/170/5'6" WOE: HCG-Omni/Intermountain	Wow, I just read through this entire thread and the previous one as well.. lol And I'm on HCG at the moment so I can't even try them yet! I did copy a ton of recipes, though Thank you ALL !!!

01-04-2013, 03:05 PM	#1136
Youdeserveit Junior LCF Member Join Date: Jan 2013 Posts: 1 Gallery: Youdeserveit	subscribing

01-04-2013, 11:54 PM	#1137
PennyPrepper Junior LCF Member Join Date: Dec 2012 Posts: 29 Gallery: PennyPrepper	This is interesting, but I went thru first few pages and can't find the actual recipe for the oopsie pies. The links in the first few pages are no longer valid. Some kind person please post. Hopefully I won't have to read through 38 pages to find it. Thanks!!!

01-05-2013, 01:58 AM	#1138
watcher513 Major LCF Poster! Join Date: May 2007 Location: Sonoma County, CA Posts: 2,639 Gallery: watcher513	You'll now have to do a web search for Your Lighter Side.