Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 48

AlliCat · 03-10-2008, 06:12 PM

I'm sorry if this has been asked before, but could someone please tell me why it's important to not soften the cream cheese before mixing? What would be the difference?

jenna... · 03-10-2008, 10:22 PM

Tonight I decided to brave the Oopsie Rolls. I got out my KitchenAid mixer and chilled the bowl for a few minutes and then nervously separated the eggs. I must admit I did get a teeny-tiny speck of yoke in the whites and fished it out with a spoon. It was a double batch and I was on the last egg.

LOL

I've never attempted whipping egg whites before. I poured the whites in the bowl and a pinch of tarter, then decided the pinch was too small and so tossed in another pinch. I turned the mixer on 10 and let'r rip. In about 5 minutes I had the stiffest egg whites you've ever seen. The were so stiff that they wouldn't stir with the tea spoon, so I used a larger spoon and did more of a fold than a stir. Oh btw I used two packets of Stevia instead of the Splenda.

Got out my Wiltons and divided the mixture between the 12 little pans. I cooked them for 25 minutes. Exchanged the cookie sheets between shelves at about 15 minutes.

I tasted one after they cooled and Heaven! Thanks Cleochatra!

weasel! · 03-11-2008, 04:38 AM

Quote:

Originally Posted by AlliCat

I'm sorry if this has been asked before, but could someone please tell me why it's important to not soften the cream cheese before mixing? What would be the difference?

Believe it or not, there's a thread devoted to this very question.

Why not soften cream cheese?

BTW, I soften!

NoSugarGrams · 03-11-2008, 04:48 AM

Jenna...

You did good!!

I love your kitchen accessories!!
Especially the chicken!!

I have been trying to find a S&P set that grinds both sea salt and peppercorns!
Where did you get them, if you don't mind me asking??

cleochatra · 03-11-2008, 07:15 AM

Thanks, Jenna! I really appreciate it!

I enjoy reading the thread. I don't post as much, but enjoy reading! I'm learning, too.

jenna... · 03-11-2008, 09:39 AM

Quote:

Originally Posted by NoSugarGrams

Jenna...

You did good!!

I love your kitchen accessories!!
Especially the chicken!!

I have been trying to find a S&P set that grinds both sea salt and peppercorns!
Where did you get them, if you don't mind me asking??

Thanks! I believe I found the S&P at Bed Bath & Beyond. I have two grinding sets one for the counter and one for the table, the sets are different, one stainless steel and one clear plastic. I got them both at BB&B. I love that chicken. So far I've managed to collect 4 fat round chickens.

AlliCat · 03-11-2008, 10:43 AM

Quote:

Originally Posted by weasel!

Believe it or not, there's a thread devoted to this very question.

Why not soften cream cheese?

BTW, I soften!

Don't I feel like a dork

. Thanks

.

NoSugarGrams · 03-11-2008, 02:23 PM

Quote:

Thanks! I believe I found the S&P at Bed Bath & Beyond. I have two grinding sets one for the counter and one for the table, the sets are different, one stainless steel and one clear plastic. I got them both at BB&B. I love that chicken. So far I've managed to collect 4 fat round chickens.

Jenna,
Thank you, I have a Bed, Bath and Beyond here also. I will check there!

Terra2721 · 03-11-2008, 06:43 PM

Just bought xanthum gum at Krogrer and made oopsies adding the gum to the whites. It may be my imagination but this batch of oopsies seems much sturdier than my previous batches. Which means MORE TOPPINGS!

lonevision · 03-11-2008, 09:52 PM

I made my first batch of oopsies tonight. they turned out semi-flat and looked a bit like cookies. the edges were dry, with a texture like florist's styrafoam, but the insides were moist. They were surprisingly easy to make. I'll be making another batch tomorrow.

marymc · 03-12-2008, 09:34 PM

Well, personally I LOVE the results from the muffin top pan ... plus only one pan to deal with and to clean. Just wish they weren't so darned expensive. Haven't seen the Wilton pans yet but they look like they also work great.

Quote:

Originally Posted by cleochatra

Yummy's-- I actually would recommend these in place of the muffin top pans. Butbutbut--

I am willing to listen to reasons the muffin top pans are better!

cleochatra · 03-13-2008, 09:30 AM

lonevision-- the edges can come out a bit more 'done'. I've had some break off, and I just either toss those bits or use them as dried bread crumbs for other recipes.

If they're flat, it could be that the batter isn't quite thick enough.

I When I make the rolls on the pan, I start with the thickest bits of the batter (assuming that some of your batter has separated and is runny while some isn't) by making 6 piles. Then, with a spoon, I hollow out a well in the center of each and add the thinner batter. The thicker helps hold the thinner in and tends to keep the batter from running everywhere.

I hope that helps!

cleochatra · 03-13-2008, 09:32 AM

mary-- would you know how wide across the base (bottom) of one of the muffin tops are? The Wilton pans are 4.25" across the bottom. I'm wondering if there is any size difference between the size of the rolls from the pans?

jenna... · 03-13-2008, 09:43 AM

My Wiltons are 3.25 across the bottom (turned them over and measured) so my Oopsies were English Muffin sized. So last night I made more in the small Cheese Cake pans and got large Hamburger Bun sized. I used 10 eggs and 10oz of CC and got 10 large Oopsies and two Wilton Oopsies.

I love the Oopsies

but now that I'm hooked I see an Oopsie making party in my kitchen every 2-3 days.

marymc · 03-13-2008, 09:46 AM

Just ran the ruler across them and looks like the base is 3.5" (like if you flip it over) and at the top it's 3.75" across. They must sort of angle out a bit from the bottom up.

Quote:

Originally Posted by cleochatra

mary-- would you know how wide across the base (bottom) of one of the muffin tops are? The Wilton pans are 4.25" across the bottom. I'm wondering if there is any size difference between the size of the rolls from the pans?

cleochatra · 03-13-2008, 09:56 AM

Thank you both!

So there is a difference in the width, but only 3/4". Not bad! I'd hate for there to be too obvious a difference.

jenna-- LOL on the oopsie party!

AlliCat · 03-13-2008, 09:30 PM

I posted this in the "why not soften cream cheese" thread, but wanted to post them here too. I've experimented over and over and finally found the oopsies that I adore. I used 1.5 oz reduced fat spreadable cream cheese, 1.5 oz vegenaise (a type of mayo), protein powder, baking powder, Mrs Dash, and garlic powder in the yolks. In the whites I used xanthan gum, and a pinch of cream of tarter. Here's my chicken sandwich from this afternoon. I was shocked at how good these were. Here are some pictures.

jenna... · 03-13-2008, 10:02 PM

Fabulous!

What kind of pan did you cook them in?

AlliCat · 03-13-2008, 10:11 PM

Quote:

Originally Posted by jenna...

Fabulous!

What kind of pan did you cook them in?

Thanks. I cooked them in a standard muffin top pan. Here they are right after they came out (the combination of a brand new camera and nailing the oopsie recipe can result in too many pictures taken of food

). The only thing I wish I did differently was smooth the tops a little.

babydollsea · 03-14-2008, 07:54 AM

Alli,

They look fabulous! If I could only pick one off the screen here!

cleochatra · 03-14-2008, 08:00 AM

Those are gorgeous!

AlliCat · 03-14-2008, 10:41 AM

I was wondering how a ricotta/cottage cheese or ricotta/cream cheese combo would work in the oopsies. What do you all think?

cleochatra · 03-14-2008, 10:43 AM

I say try it. I'm all about experimentation, or I wouldn't have ended up with cauliflower and zucchini pizza!

What you do if you're not sure about the outcome is to just make 2 buns per recipe (That's just one egg's worth, instead of three). That way, if it's sucktacular, you didn't just throw out an entire batch.

marymc · 03-14-2008, 10:51 AM

Alli, those buns are gorgeous!! And the sandwich looks delish! I am hungry now!!!! I just love the muffin top pans too. Anyhoo... do you happen to know what measurements you used on the seasoning add-ins? I really want to try this version with my RRs.

AlliCat · 03-14-2008, 10:55 AM

Quote:

Originally Posted by cleochatra

I say try it. I'm all about experimentation, or I wouldn't have ended up with cauliflower and zucchini pizza!

What you do if you're not sure about the outcome is to just make 2 buns per recipe (That's just one egg's worth, instead of three). That way, if it's sucktacular, you didn't just throw out an entire batch.

Excellent idea Cleo! I'll try that.

03-10-2008, 10:22 PM	#1412
jenna... Senior LCF Member Join Date: Feb 2007 Location: Sunny SoCal Posts: 978 Gallery: jenna... Stats: 248/212/148 - 5'7.5" & 52yrs WOE: LowCal - LowCarb Start Date: 06/02/2008 Mid Yr 2008 Challenge	Tonight I decided to brave the Oopsie Rolls. I got out my KitchenAid mixer and chilled the bowl for a few minutes and then nervously separated the eggs. I must admit I did get a teeny-tiny speck of yoke in the whites and fished it out with a spoon. It was a double batch and I was on the last egg. LOL I've never attempted whipping egg whites before. I poured the whites in the bowl and a pinch of tarter, then decided the pinch was too small and so tossed in another pinch. I turned the mixer on 10 and let'r rip. In about 5 minutes I had the stiffest egg whites you've ever seen. The were so stiff that they wouldn't stir with the tea spoon, so I used a larger spoon and did more of a fold than a stir. Oh btw I used two packets of Stevia instead of the Splenda. Got out my Wiltons and divided the mixture between the 12 little pans. I cooked them for 25 minutes. Exchanged the cookie sheets between shelves at about 15 minutes. I tasted one after they cooled and Heaven! Thanks Cleochatra! __________________ jenna... I hereby name this Whoosh Week! Last edited by jenna... : 03-10-2008 at 10:25 PM.

03-11-2008, 04:48 AM	#1414
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	Jenna... You did good!! I love your kitchen accessories!! Especially the chicken!! I have been trying to find a S&P set that grinds both sea salt and peppercorns! Where did you get them, if you don't mind me asking?? Last edited by NoSugarGrams : 03-11-2008 at 04:52 AM.

03-13-2008, 09:30 AM	#1422
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	lonevision-- the edges can come out a bit more 'done'. I've had some break off, and I just either toss those bits or use them as dried bread crumbs for other recipes. If they're flat, it could be that the batter isn't quite thick enough. I When I make the rolls on the pan, I start with the thickest bits of the batter (assuming that some of your batter has separated and is runny while some isn't) by making 6 piles. Then, with a spoon, I hollow out a well in the center of each and add the thinner batter. The thicker helps hold the thinner in and tends to keep the batter from running everywhere. I hope that helps! __________________ 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!

03-13-2008, 09:30 PM	#1427
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 51 Gallery: AlliCat Stats: 226/220/120 WOE: Atkins Start Date: February '08	I posted this in the "why not soften cream cheese" thread, but wanted to post them here too. I've experimented over and over and finally found the oopsies that I adore. I used 1.5 oz reduced fat spreadable cream cheese, 1.5 oz vegenaise (a type of mayo), protein powder, baking powder, Mrs Dash, and garlic powder in the yolks. In the whites I used xanthan gum, and a pinch of cream of tarter. Here's my chicken sandwich from this afternoon. I was shocked at how good these were. Here are some pictures. __________________ Alli AutismSpeaks.org "I do not understand everything about Christ and Christianity. I also do not understand everything about electricity, but I do not intend to sit in the dark until I do." Last edited by AlliCat : 03-13-2008 at 09:32 PM.

03-10-2008, 06:12 PM	#1411
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 51 Gallery: AlliCat Stats: 226/220/120 WOE: Atkins Start Date: February '08	I'm sorry if this has been asked before, but could someone please tell me why it's important to not soften the cream cheese before mixing? What would be the difference?

03-11-2008, 07:15 AM	#1415
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	Thanks, Jenna! I really appreciate it! I enjoy reading the thread. I don't post as much, but enjoy reading! I'm learning, too.

03-11-2008, 06:43 PM	#1419
Terra2721 Senior LCF Member Join Date: Jan 2008 Location: Richmond, VA Posts: 95 Gallery: Terra2721 Stats: 227/178/150 WOE: Atkins Start Date: May 19,2007	Just bought xanthum gum at Krogrer and made oopsies adding the gum to the whites. It may be my imagination but this batch of oopsies seems much sturdier than my previous batches. Which means MORE TOPPINGS!

03-11-2008, 09:52 PM	#1420
lonevision Senior LCF Member Join Date: Apr 2003 Location: Portland, Oregon Posts: 148 Gallery: lonevision Stats: 199.5/189/135 WOE: Atkins/moderate carbs Start Date: February 18th, 2008	I made my first batch of oopsies tonight. they turned out semi-flat and looked a bit like cookies. the edges were dry, with a texture like florist's styrafoam, but the insides were moist. They were surprisingly easy to make. I'll be making another batch tomorrow.

03-13-2008, 09:32 AM	#1423
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	mary-- would you know how wide across the base (bottom) of one of the muffin tops are? The Wilton pans are 4.25" across the bottom. I'm wondering if there is any size difference between the size of the rolls from the pans?

03-13-2008, 09:43 AM	#1424
jenna... Senior LCF Member Join Date: Feb 2007 Location: Sunny SoCal Posts: 978 Gallery: jenna... Stats: 248/212/148 - 5'7.5" & 52yrs WOE: LowCal - LowCarb Start Date: 06/02/2008 Mid Yr 2008 Challenge	My Wiltons are 3.25 across the bottom (turned them over and measured) so my Oopsies were English Muffin sized. So last night I made more in the small Cheese Cake pans and got large Hamburger Bun sized. I used 10 eggs and 10oz of CC and got 10 large Oopsies and two Wilton Oopsies. I love the Oopsies but now that I'm hooked I see an Oopsie making party in my kitchen every 2-3 days.

03-13-2008, 09:56 AM	#1426
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	Thank you both! So there is a difference in the width, but only 3/4". Not bad! I'd hate for there to be too obvious a difference. jenna-- LOL on the oopsie party!

03-13-2008, 10:02 PM	#1428
jenna... Senior LCF Member Join Date: Feb 2007 Location: Sunny SoCal Posts: 978 Gallery: jenna... Stats: 248/212/148 - 5'7.5" & 52yrs WOE: LowCal - LowCarb Start Date: 06/02/2008 Mid Yr 2008 Challenge	Fabulous! What kind of pan did you cook them in?

03-14-2008, 07:54 AM	#1430
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 409 Gallery: babydollsea WOE: Moderate carbs	Alli, They look fabulous! If I could only pick one off the screen here!

03-14-2008, 08:00 AM	#1431
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	Those are gorgeous!

03-14-2008, 10:41 AM	#1432
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 51 Gallery: AlliCat Stats: 226/220/120 WOE: Atkins Start Date: February '08	I was wondering how a ricotta/cottage cheese or ricotta/cream cheese combo would work in the oopsies. What do you all think?

03-14-2008, 10:43 AM	#1433
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	I say try it. I'm all about experimentation, or I wouldn't have ended up with cauliflower and zucchini pizza! What you do if you're not sure about the outcome is to just make 2 buns per recipe (That's just one egg's worth, instead of three). That way, if it's sucktacular, you didn't just throw out an entire batch.

03-14-2008, 10:51 AM	#1434
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,464 Gallery: marymc	Alli, those buns are gorgeous!! And the sandwich looks delish! I am hungry now!!!! I just love the muffin top pans too. Anyhoo... do you happen to know what measurements you used on the seasoning add-ins? I really want to try this version with my RRs.