Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 25

cleochatra · 01-20-2008, 09:18 PM

Roxanne, I am so glad! I was feeling very badly that the rolls weren't behaving for you during preparation.

Dream-- I never beat the yolks until smooth. They look like lumpy scrambled eggs when I'm done with them. I think overbeating them makes them more liquid which causes the whites to tend to fall more.

I could try to make a video, but I'm not sure how to upload it to the internet.

girl-- you could try the fat-free cream cheese. People have had luck with the lower-fats!

As an aside, I asked Dottielicious to combine all of the threads into one, just because there were so many I couldn't keep up!

cleochatra · 01-20-2008, 09:20 PM

Mine always start out at about 3/4" to an inch pre-baking, and then end up at about 1/2" in post baking. Still, they have been supple and held together well.

I feel terribly when the recipe isn't working out for others! I might try to make a video.

sandyn · 01-20-2008, 11:00 PM

add me to the list of cleo revoloopsie groupies.
I don't like eggs, never was thrilled with the mock danish, flax muffins were ok but a little heavy
THESE ARE SOOO GOOD. I have not made the plain ones yet, but want to try them
My version has banana extract, flax and more splenda added to the yolk
Tastes like banana bread or muffins.
Because I am lazy, I have slowly increased my eggs up to 5 w/5oz cream cheese. I make some on a cookie sheet and put the rest in bread pans. They rise in the oven but then kind of deflate.
Sooo good- has a bready texture and no eggy taste at all.

I don't know what all this talk is about bagging them up and freezng them. Do they really stay uneaten long enough for that to happen??? Mine disappear kind of fast...I hope I don't binge on them!

lowcarblulu · 01-20-2008, 11:04 PM

I made my first batch of the oopsies this afternoon - and all I can say is WOW!

I whipped the egg whites in my kitchenaid stand mixer. I mixed the yolks, splenda, salt and cold cream cheese in my food processor.

Lightened the yolks w/ a little of the whites, then folded in gently with a spatula.

They came out great! I already ate 2 and can't wait for breakfast tomorrow!

Thanks Cleo for sharing your recipe with all of us!

Dreamchaser · 01-20-2008, 11:29 PM

Quote:

Originally Posted by cleochatra

Dream-- I never beat the yolks until smooth. They look like lumpy scrambled eggs when I'm done with them. I think overbeating them makes them more liquid which causes the whites to tend to fall more.

cleo - I pinted your recipe out from LindaSue's site and on hers its says to beat the egg yolks until smooth so that's where I got the info from. I thought hers said the same thing as yours but I guess she worded it a little different. Mine turned out great but I'll beat them less next time. Thanks for the tip.

cleochatra · 01-21-2008, 02:02 AM

sandyn-- I am so glad you like them! I don't have mine long enough to freeze. Just as long as you remember it's 5 ounces of cheese, and you're eating your limits for the day according to your low-carb plan, you should be ok. I always have mine with some form of meat or fat, so I think they're self-limiting for that reason. Thanks so much for your kind words and your feedback!

lowcarblulu-- I love hearing the different ways you can make these! A food processor. Cool! Thank you for sharing your procedure! Let me know what you have for breakfast!

Dreamchaser-- I've found out that I have a better time when I don't mix the yolks until smooth. It's just easier to fold in. I've never had issues with the whites unless I tried to beat the yolks into a smooth liquid. It's tricky mixing that much egg yolk in with whites sometimes, so I've realized that leaving the yolk batter lumpy has made a difference. On my blog, in the "Sailor Moon" pictorial, the yolks are still lumpy, like runny scrambled eggs. It's not pretty, technically, but it works best for me.

Thanks for letting me know! If you have good luck beating yolks until smooth, then that's great! If you don't, go lumpy.

Shimmer · 01-21-2008, 04:45 AM

I've jumped on the Oopsie Bandwagon, made them with Montreal Steak Seasoning--yum! I'm having an honest-to-goodness hamburger I can hold in my hands tonight, can't wait!

Soobee · 01-21-2008, 05:36 AM

Well, I'm thinking they don't have to stay together very much in tiramisu. And they are filled with holes that would let in the filling, even if they don't actually absorb the filling in the tradtional way. I will try them with glucomannan puddding just to see.

NoSugarGrams · 01-21-2008, 06:07 AM

There is a great recipe over at another forum for tiramisu.

It was posted by ElleH...and she used Rev Rolls.
I don't think I am allowed to post a link. But it is over at
Active LC.....you might want to check it out.

Recipe section, under sweet treats.

Man, who says this woe is boring and you can't eat anything good???

NOT Me!!

TAMYRAJEAN · 01-21-2008, 06:08 AM

I made them for the first time this weekend! YUMMY!! Try adding a 1/2 of Onion Onion (Tastefully Simple). This gives them a mild onion flavor of an onion bun that was great with my cheese burger.

Beth1121 · 01-21-2008, 06:43 AM

As a RR fan, I've tried them just about every way and knew how I liked them best (original recipe w/ ricotta instead of cottage cheese). When I saw this version, I wasn't sure that I'd try it, but after seeing so many people raving about them, I gave them a try. Wow! These are the BEST version ever! I like these so much! These make regular bread seem boring. Thanks for you mistake! These are delish!

epix · 01-21-2008, 06:48 AM

people that have made these and put them in the fridge, how long do they last? would they last say 3-5 days?

shelby7851 · 01-21-2008, 08:03 AM

Just a tip for those that are stiff peaked challenged, my eggs totally fell, i dont know what happened, it was a few weeks ago, and i havent tried again yet (remodeling a kitchen does not lend to messy experiments) but i started putting them on the baking sheet, the first two were 'mounds' and the rest was a runny mess. So i scraped the baking sheet back in the bowl, and scooped this batter into a muffin pan. I sprayed it first with pam, and then divvied it out between 12 muffins ...followed the baking recommendations...

they were great! they did stick to the pan, i had a hard time getting them out, but they made little 'rolls' that tasted great, i had chicken salad on them...6 little sandwiches! Still tasted great, so if people have a hard time beating the eggs, dont give up.

cleochatra · 01-21-2008, 08:09 AM

Shimmer-- that sounds really good. I'm drooling!

TamyraJean-- The seasoning sounds REALLY good. I've been thinking about seasoning, but sometimes I want to eat them as french toast.

fuelmanswife-- Thank you for the street cred! I appreciate knowing why you like these! I like that they don't crumble and taste like eggs. I can't stand the taste of eggs these days. I agree that they're better than bread in a lot of ways--flavor being one of them!

epix-- I'd say they have a week span at most. I'd feel safer saying closer to 5 days.

NoSugarGrams · 01-21-2008, 08:14 AM

Thanks for that tip!!

I always wondered how they would do in a regular muffin pan.
At least the recipe could be saved!!

I also read somewhere here, I think, that someone (Carolyn, wasn't it you?)can put the batter on a jelly roll pan and then cut them in squares/ rectangles...

Now, anyone try baking these in a silicon pan/sheet?? do they still stick bad?

I have read that parchment paper works great!

ouizoid · 01-21-2008, 08:37 AM

to the poster above--I did try these with fat free cream cheese--they just didn't have the same flexibility as with neufchatel (70% which I choose simply because the carbs are fewer than full fat)--the fat free oopsie's were more fragile and crumbly, altho they were usable after a day in the fridge--

cleochatra · 01-21-2008, 08:59 AM

ouizoid-- Thank you for the feedback on the fat-free. I'm thinking, then that the fat is the reason for the very supple nature of the rolls.

The fat-free can be used for french toast and oopsie pizzas even when slightly drier, but it's good to know that the secret is the full-fat.

treadle · 01-21-2008, 09:31 AM

Sharon...I made mine on a Silpat lined cookie sheet and they came off wonderfully.

Boudica · 01-21-2008, 09:50 AM

Whipping egg whites by hand:

YouTube - Whipping Egg Whites

By electric mixer:

YouTube - Whipping Egg Whites

Folding in egg whites:

YouTube - How to Make Chocolate Mousse : How To Fold In Egg...

USE THE SECOND HALF OF THIS VIDEO as the basis of folding in the egg whites.... only fold them in 10 times... and be VERY GENTLE when folding them in.... even more so than this woman.

HTH
~D

NoSugarGrams · 01-21-2008, 09:53 AM

Quote:

Sharon...I made mine on a Silpat lined cookie sheet and they came off wonderfully.

Thank you Tricia!!

Thanks Deila for the video clips too!

gettingsmaller · 01-21-2008, 10:20 AM

CarolynF

Is your jelly roll pan 13x9? If so, how many eggs and oz of cream cheese did you use?

I am thinking that the recipe may not be enough to cover the jelly roll pan without adding more to the original mix.

gs

treadle · 01-21-2008, 10:20 AM

Oh and somewhere the inventor of this recipe said that she doesn't use a spatula to fold in the egg yolk mixture but uses a teaspoon and nothing larger than that with kind of a figure eight motion. I did exactly that with an iced teaspoon because it has a long handle. It worked. I know what people are talking about with the mixture being runny. Mine was that way only at the very bottom of the mixture and not bad at all. I just spooned a little bit of it onto the mounds I had already made and it was fine. O.K...hope this helps a bit also....good luck!

girl81 · 01-21-2008, 10:35 AM

Quote:

Originally Posted by ouizoid

to the poster above--I did try these with fat free cream cheese--they just didn't have the same flexibility as with neufchatel (70% which I choose simply because the carbs are fewer than full fat)--the fat free oopsie's were more fragile and crumbly, altho they were usable after a day in the fridge--

Thank you ouizoid.

ljh150 · 01-21-2008, 10:37 AM

Quote:

Originally Posted by cleochatra

sandyn-- I am so glad you like them! I don't have mine long enough to freeze. Just as long as you remember it's 5 ounces of cheese, and you're eating your limits for the day according to your low-carb plan, you should be ok. I always have mine with some form of meat or fat, so I think they're self-limiting for that reason. Thanks so much for your kind words and your feedback!

lowcarblulu-- I love hearing the different ways you can make these! A food processor. Cool! Thank you for sharing your procedure! Let me know what you have for breakfast!

Dreamchaser-- I've found out that I have a better time when I don't mix the yolks until smooth. It's just easier to fold in. I've never had issues with the whites unless I tried to beat the yolks into a smooth liquid. It's tricky mixing that much egg yolk in with whites sometimes, so I've realized that leaving the yolk batter lumpy has made a difference. On my blog, in the "Sailor Moon" pictorial, the yolks are still lumpy, like runny scrambled eggs. It's not pretty, technically, but it works best for me.

Thanks for letting me know! If you have good luck beating yolks until smooth, then that's great! If you don't, go lumpy.

5 oz. cream cheese?? I thought it was 3 oz? Did I make them wrong?

rosethorns · 01-21-2008, 10:39 AM

Cleo I made these again this morning. I did them with 4 eggs this time and a heart shaped muffin top pan. I got 12 small ones. Then the rest I chopped up 4 pecan halfs & 2 bing cherries chopped, 3 drops of sweetzfree then put them in the heart shaped pan . They are the best little cherry pecan muffins.

Thank you so much.

Ess

01-20-2008, 09:18 PM	#721
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Roxanne, I am so glad! I was feeling very badly that the rolls weren't behaving for you during preparation. Dream-- I never beat the yolks until smooth. They look like lumpy scrambled eggs when I'm done with them. I think overbeating them makes them more liquid which causes the whites to tend to fall more. I could try to make a video, but I'm not sure how to upload it to the internet. girl-- you could try the fat-free cream cheese. People have had luck with the lower-fats! As an aside, I asked Dottielicious to combine all of the threads into one, just because there were so many I couldn't keep up! __________________ National Low-Carb Examiner Columnist The Lighter Side of Low Carb blog Mid-Year Resolution Challenge member: 86 to lose/ 22 lost/ 64 pounds to go We Are Carbarella!

01-21-2008, 08:03 AM	#733
shelby7851 Senior LCF Member Join Date: Jul 2005 Location: Illinois Posts: 887 Gallery: shelby7851 Stats: 246/226/199(mini) Start Date: 3/1/07 (again)	Just a tip for those that are stiff peaked challenged, my eggs totally fell, i dont know what happened, it was a few weeks ago, and i havent tried again yet (remodeling a kitchen does not lend to messy experiments) but i started putting them on the baking sheet, the first two were 'mounds' and the rest was a runny mess. So i scraped the baking sheet back in the bowl, and scooped this batter into a muffin pan. I sprayed it first with pam, and then divvied it out between 12 muffins ...followed the baking recommendations... they were great! they did stick to the pan, i had a hard time getting them out, but they made little 'rolls' that tasted great, i had chicken salad on them...6 little sandwiches! Still tasted great, so if people have a hard time beating the eggs, dont give up. __________________ My Journal My Blog

01-21-2008, 10:20 AM	#742
treadle MAJOR LCF POSTER! Join Date: Sep 2003 Location: colorado Posts: 1,185 Gallery: treadle WOE: Low Carb Start Date: 1/1/08	Oh and somewhere the inventor of this recipe said that she doesn't use a spatula to fold in the egg yolk mixture but uses a teaspoon and nothing larger than that with kind of a figure eight motion. I did exactly that with an iced teaspoon because it has a long handle. It worked. I know what people are talking about with the mixture being runny. Mine was that way only at the very bottom of the mixture and not bad at all. I just spooned a little bit of it onto the mounds I had already made and it was fine. O.K...hope this helps a bit also....good luck! __________________ **Tricia** Watch your thoughts; they become words. Watch your words; they become actions. Watch your actions; they become habits. Watch your habits; they become character. Watch your character; it becomes your destiny.

01-20-2008, 09:20 PM	#722
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Mine always start out at about 3/4" to an inch pre-baking, and then end up at about 1/2" in post baking. Still, they have been supple and held together well. I feel terribly when the recipe isn't working out for others! I might try to make a video.

01-20-2008, 11:00 PM	#723
sandyn Junior LCF Member Join Date: May 2007 Posts: 42 Blog Entries: 1 Gallery: sandyn	add me to the list of cleo revoloopsie groupies. I don't like eggs, never was thrilled with the mock danish, flax muffins were ok but a little heavy THESE ARE SOOO GOOD. I have not made the plain ones yet, but want to try them My version has banana extract, flax and more splenda added to the yolk Tastes like banana bread or muffins. Because I am lazy, I have slowly increased my eggs up to 5 w/5oz cream cheese. I make some on a cookie sheet and put the rest in bread pans. They rise in the oven but then kind of deflate. Sooo good- has a bready texture and no eggy taste at all. I don't know what all this talk is about bagging them up and freezng them. Do they really stay uneaten long enough for that to happen??? Mine disappear kind of fast...I hope I don't binge on them!

01-20-2008, 11:04 PM	#724
lowcarblulu Senior LCF Member Join Date: Nov 2007 Location: San Diego, CA Posts: 294 Gallery: lowcarblulu WOE: Protein Power Start Date: this time: October 2007	I made my first batch of the oopsies this afternoon - and all I can say is WOW! I whipped the egg whites in my kitchenaid stand mixer. I mixed the yolks, splenda, salt and cold cream cheese in my food processor. Lightened the yolks w/ a little of the whites, then folded in gently with a spatula. They came out great! I already ate 2 and can't wait for breakfast tomorrow! Thanks Cleo for sharing your recipe with all of us!

01-21-2008, 02:02 AM	#726
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	sandyn-- I am so glad you like them! I don't have mine long enough to freeze. Just as long as you remember it's 5 ounces of cheese, and you're eating your limits for the day according to your low-carb plan, you should be ok. I always have mine with some form of meat or fat, so I think they're self-limiting for that reason. Thanks so much for your kind words and your feedback! lowcarblulu-- I love hearing the different ways you can make these! A food processor. Cool! Thank you for sharing your procedure! Let me know what you have for breakfast! Dreamchaser-- I've found out that I have a better time when I don't mix the yolks until smooth. It's just easier to fold in. I've never had issues with the whites unless I tried to beat the yolks into a smooth liquid. It's tricky mixing that much egg yolk in with whites sometimes, so I've realized that leaving the yolk batter lumpy has made a difference. On my blog, in the "Sailor Moon" pictorial, the yolks are still lumpy, like runny scrambled eggs. It's not pretty, technically, but it works best for me. Thanks for letting me know! If you have good luck beating yolks until smooth, then that's great! If you don't, go lumpy.

01-21-2008, 04:45 AM	#727
Shimmer Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Iowa Posts: 4,144 Gallery: Shimmer Stats: 237/180/140...22/16/10 WOE: Atkins Start Date: 10/1/01	I've jumped on the Oopsie Bandwagon, made them with Montreal Steak Seasoning--yum! I'm having an honest-to-goodness hamburger I can hold in my hands tonight, can't wait!

01-21-2008, 05:36 AM	#728
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 944 Gallery: Soobee WOE: Atkins Start Date: September 2000	Well, I'm thinking they don't have to stay together very much in tiramisu. And they are filled with holes that would let in the filling, even if they don't actually absorb the filling in the tradtional way. I will try them with glucomannan puddding just to see.

01-21-2008, 06:07 AM	#729
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 93 Gallery: NoSugarGrams Stats: 178/154/140 WOE: Protein Power Start Date: June 2004	There is a great recipe over at another forum for tiramisu. It was posted by ElleH...and she used Rev Rolls. I don't think I am allowed to post a link. But it is over at Active LC.....you might want to check it out. Recipe section, under sweet treats. Man, who says this woe is boring and you can't eat anything good??? NOT Me!!

01-21-2008, 06:08 AM	#730
TAMYRAJEAN Senior LCF Member Join Date: Oct 2007 Location: Indiana Posts: 82 Gallery: TAMYRAJEAN Stats: 282/240/141 WOE: Atkins Start Date: January 2007	I made them for the first time this weekend! YUMMY!! Try adding a 1/2 of Onion Onion (Tastefully Simple). This gives them a mild onion flavor of an onion bun that was great with my cheese burger.

01-21-2008, 06:43 AM	#731
Beth1121 aka fuelmanswife Join Date: Oct 2004 Location: The Peach State Posts: 2,497 Gallery: Beth1121 WOE: Basic LC Start Date: Which time?	As a RR fan, I've tried them just about every way and knew how I liked them best (original recipe w/ ricotta instead of cottage cheese). When I saw this version, I wasn't sure that I'd try it, but after seeing so many people raving about them, I gave them a try. Wow! These are the BEST version ever! I like these so much! These make regular bread seem boring. Thanks for you mistake! These are delish!

01-21-2008, 06:48 AM	#732
epix MAJOR LCF POSTER! Join Date: Jul 2004 Location: SW Michigan Posts: 2,678 Gallery: epix Stats: 426/290(211 low)/175 WOE: Atkins Start Date: July 2004	people that have made these and put them in the fridge, how long do they last? would they last say 3-5 days?

01-21-2008, 08:09 AM	#734
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Shimmer-- that sounds really good. I'm drooling! TamyraJean-- The seasoning sounds REALLY good. I've been thinking about seasoning, but sometimes I want to eat them as french toast. fuelmanswife-- Thank you for the street cred! I appreciate knowing why you like these! I like that they don't crumble and taste like eggs. I can't stand the taste of eggs these days. I agree that they're better than bread in a lot of ways--flavor being one of them! epix-- I'd say they have a week span at most. I'd feel safer saying closer to 5 days.

01-21-2008, 08:14 AM	#735
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 93 Gallery: NoSugarGrams Stats: 178/154/140 WOE: Protein Power Start Date: June 2004	Thanks for that tip!! I always wondered how they would do in a regular muffin pan. At least the recipe could be saved!! I also read somewhere here, I think, that someone (Carolyn, wasn't it you?)can put the batter on a jelly roll pan and then cut them in squares/ rectangles... Now, anyone try baking these in a silicon pan/sheet?? do they still stick bad? I have read that parchment paper works great!

01-21-2008, 08:37 AM	#736
ouizoid Senior LCF Member Join Date: Nov 2007 Posts: 252 Gallery: ouizoid Stats: 225/165/145	to the poster above--I did try these with fat free cream cheese--they just didn't have the same flexibility as with neufchatel (70% which I choose simply because the carbs are fewer than full fat)--the fat free oopsie's were more fragile and crumbly, altho they were usable after a day in the fridge--

01-21-2008, 08:59 AM	#737
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	ouizoid-- Thank you for the feedback on the fat-free. I'm thinking, then that the fat is the reason for the very supple nature of the rolls. The fat-free can be used for french toast and oopsie pizzas even when slightly drier, but it's good to know that the secret is the full-fat.

01-21-2008, 09:31 AM	#738
treadle MAJOR LCF POSTER! Join Date: Sep 2003 Location: colorado Posts: 1,185 Gallery: treadle WOE: Low Carb Start Date: 1/1/08	Sharon...I made mine on a Silpat lined cookie sheet and they came off wonderfully.

01-21-2008, 10:20 AM	#741
gettingsmaller Senior LCF Member Join Date: Jul 2002 Posts: 576 Gallery: gettingsmaller	CarolynF Is your jelly roll pan 13x9? If so, how many eggs and oz of cream cheese did you use? I am thinking that the recipe may not be enough to cover the jelly roll pan without adding more to the original mix. gs

01-21-2008, 10:39 AM	#745
rosethorns Senior LCF Member Join Date: Oct 2002 Location: washington Posts: 839 Gallery: rosethorns Stats: 252/161/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Cleo I made these again this morning. I did them with 4 eggs this time and a heart shaped muffin top pan. I got 12 small ones. Then the rest I chopped up 4 pecan halfs & 2 bing cherries chopped, 3 drops of sweetzfree then put them in the heart shaped pan . They are the best little cherry pecan muffins. Thank you so much. Ess

01-21-2008, 10:42 AM	#746
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 770 Gallery: ~mina~