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

[jenna...]

Thanks for the... Opps What Happened To My Oppsies synopsis... I remain your devoted Oppsie devourer

[babydollsea]

Originally Posted by jenna...

Thanks for the... Opps What Happened To My Oppsies synopsis... I remain your devoted Oppsie devourer

YOUR AVATAR is SOOOOO CUTE!!!!

[jenna...]

Thanks Babydollsea!

[cleochatra]

I love that puppy avatar! I have one (a dog-- Westie) that looks somewhat like that, only mine is Satan.

[queenofthepack]

Thank you Thank you, I can't thank you enough for this recipe. I was truly carb addict that lived on bread and rice. Giving it up hasn't been easy. This is the first thing I've made from here and boy was it good. I had it with some Italians sausage,peppers and onions. I've had that before with a salad but this is WAY WAY better.

Now I don't have a muffin top pan, I used my regular muffin pan. I wasn't sure if I mixed the ingredients correctly but it seems to have worked out great. It had a kind of like a spongy but still almost breadlike texture. I was wondering if I'd be able to make it thru but with this added recipe and this board I know I can.
Does it make more of a difference if you use the muffin top pan instead of regular muffin pan?

[jenna...]

Originally Posted by queenofthepack

Thank you Thank you, I can't think you enough for this recipe. I was truly carb addict that lived on bread and rice. Giving it up hasn't been easy. This is the first thing I've made from here and boy was it good. I had it with some Italians sausage,peppers and onions. I've had that before with a salad but this is WAY WAY better.

Now I don't have a muffin top pan, I used my regular muffin pan. I wasn't sure if I mixed the ingredients correctly but it seems to have worked out great. It had a kind of like a spongy but still almost breadlike texture. I was wondering if I'd be able to make it thru but with this added recipe and this board I know I can.
Does it make more of a difference if you use the muffin top pan instead of regular muffin pan?

The muffin top pan makes them nice and bread sized just right for a regular burger or sandwich. For a while I used the small wilton cake pans and the Oopsie Rolls they produced were more like english muffin sized, perfect for an egg mcmuffin breakfast type sandwich but not big enough for a regular sized sandwich.

What size did yours turn out?

thanks Cleo --- I think I have the cleanest Avatar screen around. LOL

[queenofthepack]

Same size as my muffin pan, the cups are 2.9 inches, come to think of it I realized there was some shrinkage when I took them out, I didn't fill them up as much I should have I think so they were l yeah way too small to use as a hamburger bun, but since I'm such a bread addict, this will definitely do the trick for a lot of things I used to eat with bread. I will try to find a muffin top pan tomorrow. I'll post pics of my next batch.

[Madam De Leon]

Queen - if you can't find a muffin-top pan, the Wilton mini-cake pans seem to be readily available at places like Target, Michael's, and AC Moore (or any place that sells cake decorating supplies). They're about 4 inches (give or take a little, I've forgotten exactly how much) across the bottom.

You can also just bake them on a cookie sheet - I use parchment on mine, so I don't need to spray the pan. When you bake them like that, they end up closer to 5-6 inches in diameter. The finished oopsie is a little thinner, since they spread more, but they make for some very tasty chicken salad sandwiches, etc.

[jeffersonbb]

My wife and I tried this and it rendered fantabulous (good) results!

We were in a hurry so they needed a minute or two extra in the oven but yummy none the less

We had burger and they were awesome

[cleochatra]

Those look great!

[Charski]

OH MY GAWD I fried an Oopsie up in butter this morning for French toast - NIRVANA! with SF syrup and 2 pieces of bacon! [swooning]

I made mine in my muffin top pans this week. They worked great. I sprayed it well (it's also nonstick) and let them rest about 3 minutes before trying to remove them - not EVEN a suggestion of sticking anywhere. I like the uniformity of size this way!

Yep, I'm a convert. Uh huh. Gotta have me some OOOPSIEEEES!!!

[cleochatra]

Hey, Charski! You've inspired me. I need to make some more. I can totally TELL that I am about to eat off-plan when I don't have the legal foods in my house for convenience.

[Charski]

Originally Posted by cleochatra

Hey, Charski! You've inspired me. I need to make some more. I can totally TELL that I am about to eat off-plan when I don't have the legal foods in my house for convenience.

Semper Paratis! (I think that's right...) ALWAYS READY!

I love having all kinds of good "on plan" food available.

Having Oopsies is GREAT! I was successful making these the first time out - unlike my Revolution Rolls disaster! LOL!

[Adream]

Originally Posted by 3pinkladies

I cannot make these. I don't know how to separate the eggs. I have been trying all morning & I am wasting eggs! Do you use an egg separater or something? I am not a very good cook.

3pinkladies, you just need to discover your 'inner cook.'

As demonstrated in other posts - separating the egg using a little bowl and your fingers is the absolute easiest way to do it. If I have lots of eggs to separate, I'll do it this way. Here's a picture to easily illustrate:



Practice - you can do it! The luscious deliciousness of Oopsies will soon be yours!

[scorpgc]

So I made Guac Cheeseburgers the other night and used Cleo's Oopsie Roll recipe. Yes, I DID scroll through 50+ pages. Here are some pics and some hints of my successful attempt:

1) I separated the egg whites and yolks with the "finger" method

2) I used my trusty Kitchen Aid to whip the whites. Chilled the bowl and beater in the fridge for about 20 minutes, while the eggs sat out. Whipped them on "10" for 2 minutes. Added the pinch of Cream of Tartar and whipped for another 1 1 /2 minute till stiff!

3) Beat the yolks with savory blend: little pinch of seasoned salt, Splenda, onion powder, 3 oz Cream Cheese, 1 heaping tsp of Almond Flour and 1 heaping tsp of Flax Meal. Beat for about 90 seconds.

4) Folded two scoops of stiffy whites into the yolk, mixed well until the yolks were fluffy and light.

5) Dumped out the yolk mixture into the stiffies, folding for about 20 seconds with rubber spatula.

6) Scooped out on Parchment Paper to make 4 large buns and cooked at 300, about 30 minutes.

7) Let cool for a minute or two and served the Guac Cheese burgers with a small salad.

8) OMG...yumm! When partner got home, he chowed down DUDE!!! Check out the pics. And he even had a huge sloppy tomatoe (ick) on his! But it held up!

You're a life-saver Cleo! Can't wait to try the rolls with Gyros! Thank you!!

[theislandgirl]

Originally Posted by scorpgc

So I made Guac Cheeseburgers the other night and used Cleo's Oopsie Roll recipe. Yes, I DID scroll through 50+ pages. Here are some pics and some hints of my successful attempt:

1) I separated the egg whites and yolks with the "finger" method

2) I used my trusty Kitchen Aid to whip the whites. Chilled the bowl and beater in the fridge for about 20 minutes, while the eggs sat out. Whipped them on "10" for 2 minutes. Added the pinch of Cream of Tartar and whipped for another 1 1 /2 minute till stiff!

3) Beat the yolks with savory blend: little pinch of seasoned salt, Splenda, onion powder, 3 oz Cream Cheese, 1 heaping tsp of Almond Flour and 1 heaping tsp of Flax Meal. Beat for about 90 seconds.

4) Folded two scoops of stiffy whites into the yolk, mixed well until the yolks were fluffy and light.

5) Dumped out the yolk mixture into the stiffies, folding for about 20 seconds with rubber spatula.

6) Scooped out on Parchment Paper to make 4 large buns and cooked at 300, about 30 minutes.

7) Let cool for a minute or two and served the Guac Cheese burgers with a small salad.

8) OMG...yumm! When partner got home, he chowed down DUDE!!! Check out the pics. And he even had a huge sloppy tomatoe (ick) on his! But it held up!

You're a life-saver Cleo! Can't wait to try the rolls with Gyros! Thank you!!

FABULOUS job, Dude!

One small persnicketing point, there's no need or use of chilling the bowl and beaters while having the eggs warm up out on the counter. Kind of contradictory, no?

The whole chilling thing is for whipping high fat cream, not zero-fat whites.

Have you made a whipped cream mousse yet? You'll have a blast with that...

[Adream]

Originally Posted by scorpgc

So I made Guac Cheeseburgers the other night and used Cleo's Oopsie Roll recipe. Yes, I DID scroll through 50+ pages. Here are some pics and some hints of my successful attempt:

1) I separated the egg whites and yolks with the "finger" method

2) I used my trusty Kitchen Aid to whip the whites. Chilled the bowl and beater in the fridge for about 20 minutes, while the eggs sat out. Whipped them on "10" for 2 minutes. Added the pinch of Cream of Tartar and whipped for another 1 1 /2 minute till stiff!

3) Beat the yolks with savory blend: little pinch of seasoned salt, Splenda, onion powder, 3 oz Cream Cheese, 1 heaping tsp of Almond Flour and 1 heaping tsp of Flax Meal. Beat for about 90 seconds.

4) Folded two scoops of stiffy whites into the yolk, mixed well until the yolks were fluffy and light.

5) Dumped out the yolk mixture into the stiffies, folding for about 20 seconds with rubber spatula.

6) Scooped out on Parchment Paper to make 4 large buns and cooked at 300, about 30 minutes.

7) Let cool for a minute or two and served the Guac Cheese burgers with a small salad.

8) OMG...yumm! When partner got home, he chowed down DUDE!!! Check out the pics. And he even had a huge sloppy tomatoe (ick) on his! But it held up!

You're a life-saver Cleo! Can't wait to try the rolls with Gyros! Thank you!!

Nice presentation here Gary! Love the pictures.

You answered a question for me - I wondered if they could be made sturdy enough for a sloppy joe, so thanks for that! I'll add the teaspoon of almond flour. I just found it today at a store I don't usually go to - $12.99 for one pound!! Does that sound right? What do others pay?

[scorpgc]

Island Girl: So true, so true...and as those eggs were sitting in their respective bowls I thought the same thing! LOL! No, haven't made a mousse...would you have a good recipe for me to try? God I love the Kitchen Aid! Was my Christmas present and I was afraid being on LC, I woudn't be able to use as much.

Adream: Thanks! I think it could even stand two teaspoons, but it was very good. To me, it did have an "eggy" taste, but I don't mind egg at all. Actually with the burger and everything added to it, it's hard to notice. Do you have a Trader Joes in your area? I think their almond flour is cheaper, maybe $8.99 a pound? Charski would know!

[Charski]

Originally Posted by scorpgc

4) Folded two scoops of stiffy whites into the yolk, mixed well until the yolks were fluffy and light.

5) Dumped out the yolk mixture into the stiffies, folding for about 20 seconds with rubber spatula.

I am still over this! Thanks for the giggles!

Last time I got almond flour at TJ's it was about $4.99 for the pound, as I recall. Haven't bought any there lately because I've been buying the blanched stuff from Honeyville Grains instead (online) - I love that stuff.

I use a scoop of plain whey protein powder, plus the wheat bran and flax meal.

Gary, now you gotta get some muffin top pans - I think that is THE ticket for the Oopsies - uniformity in size and all!

Your partner looks like he is thoroughly enjoying the fruits of your labors!

And if ya REALLY want to put that KitchenAid to work - get the meat grinder attachment and grind your own beef, with as much fat in it as you like! We won't buy preground beef any more!

[scorpgc]

Charski, I didn't know about the meat grinder adapter...mine came with three others (hook, paddle and whip...oh my), so I'll check for one this weekend, EXCELLENT idea, thanks! Jake posted a "What can I do with a Kitchen Aid", hopefully you'll see that. I'm all for being a meat grinder! : )

Muffin top pans...would they be large enough? Not implying I have to have a Nations Quarter-Pounder size bun, but I was thinking that the mt pans were smaller, like about 3.5 inches? I am all for uniformity, don't ya know.

Man, can't wait to get a meat grinder!! Ground Turkey, Pork, BEEF! Oh yeah...

[Adream]

Originally Posted by scorpgc

Man, can't wait to get a meat grinder!! Ground Turkey, Pork, BEEF! Oh yeah...

You made me laugh - must be a guy thing. My husband will gladly eat chicken, turkey, fish...but when I tell him I'm making beef - it's "OH YEAH! BRING IT ON!"

I'll check out Trader Joe's, Gary. The nearest one is 1-1/2 hours away, and believe it or not, I'll drive there a few times a year. It's worth it to me. The Whole Foods is in that same area so I make my trip very worthwhile. $8.99 is so much better than $12.99 - thanks for the tip!