Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 58

Lise · 05-30-2008, 08:48 AM

Quote:

Originally Posted by mlindie

Should I try parchment paper?

Yes....they never stick and you don't have to wash your cookie sheet because the dough never touches it...I love parchment paper....I just let them cool for a min and then I flip the whole piece with the oopsies on it onto my cooling rack and peel the paper off....

....ready to be re-used..they never fail and clean up is a breeze

lilymo · 05-31-2008, 08:04 PM

Lise, that is THE cutest pup I have EVER seen!

Lise · 05-31-2008, 09:12 PM

Quote:

Originally Posted by lilymo

Lise, that is THE cutest pup I have EVER seen!

Thanks Lily....she is 3 months old and weighs 1.7 lb....she has us all twisted around her cute little paws...

...her name is Missy

vernswifevickie · 06-01-2008, 07:49 AM

OK...add me to the list of oopsie fans! I have made these twice in the past few days and I am just getting ready to go down to the kitchen and make another batch. These are my current favorite!

missis36 · 06-05-2008, 03:36 PM

Quote:

Originally Posted by Lise

Thanks Lily....she is 3 months old and weighs 1.7 lb....she has us all twisted around her cute little paws...

...her name is Missy

Ooops...quick thread jack...but I resent that name for a dog hehehe

Cutie · 06-05-2008, 03:40 PM

Quote:

Originally Posted by missis36

Ooops...quick thread jack...but I resent that name for a dog hehehe

another quick thread jack...

missi!! so great to see you!

Aediekins · 06-10-2008, 01:38 PM

Pulled Pork and coleslaw on an oopsie....

cleochatra · 06-10-2008, 03:14 PM

That looks FABULOUS! I love the combination of flavors and textures.

JosieK · 06-15-2008, 04:40 PM

I had a peanut butter & jelly sandwich on Oopsies today. This is probably the best batch I've ever produced so far. The buns are very fluffy, bready, and firm enough to not fall apart when you spread something as thick as peanut butter on them.

With these ingenius creations (thanks again, Cleo!!!), a lower-carb diet is easy to stick with.

metqa · 06-15-2008, 05:02 PM

Has anyone fabricated an oopsie pig in a blanket? I'm thinking it might be fun but wondering how to do it. I guess I'd have to whip it super stiff so the final mix will stand up. then I could put a tiny plop of mustard, a tiny spinkle of cheese and a mini-weiner in the middle and plop another spoonful of batter on top.

Hee Hee, my kitchen is still a wreck, so I cant try this yet but it would be a weird experiment to try.

Added: Duh, or I could do it like the danishes and par-bake em till just stiff enough then just put the dog in the center covered with cheese. It'd be an open faced pig-in-an-oopsie. ( I got a bag of Mini Oscar Meyer weiners and trying to come up with something to do with 'em.

shadowzip · 06-15-2008, 07:48 PM

metga I made them like this

Uses for oopsie rolls (recipe thread)

shadowzip · 06-15-2008, 07:51 PM

Also a heads up for everyone, I saw muffin top pans at Bed, Bath and Beyond this week, I haven't seen them there in a long time so maybe they are starting to carry them again.

cleochatra · 06-15-2008, 07:54 PM

Now I do remember someone making pigs in a blanket with them for the SuperBowl at this board but can't at all remember who it was. She had pictures, too!

50something · 06-15-2008, 08:54 PM

Could you put something in them and then bake them? I am not eating pork (saw how pigs are treated at the slauter house, etc. and cows) so I am eating fish, chicken and turkey right now (somehow this is better in my mind) and perhaps turkey sausage in the center?

cleochatra · 06-16-2008, 07:43 AM

You could do that if you carefully fold it in. I chop meat and shred cheese and then carefully fold those in. The lesser weight of chopped/minced items keeps them from falling to the bottom of the batter.

Soobee · 06-16-2008, 12:12 PM

Mocha souffle looks great. I would like to try it.

cleochatra · 06-16-2008, 03:29 PM

So you're renaming oopsie rolls to souffle buns? I'm trying to keep up here (and I checked your blog).

chixrule · 06-16-2008, 04:43 PM

"Tinkered with"? By upping the eggs and cream cheese? It's still the same ratio, isn't it?

cleochatra · 06-16-2008, 04:51 PM

Josie-- I would love to continue this discussion in an email format. Please contact me, and thanks for understanding.

JosieK · 06-16-2008, 05:17 PM

Cleo, not a prob. Just emailed you.

DolphinsOnMyMind777 · 06-16-2008, 05:28 PM

JosieK,
How did you get your oopsies to look like "bread" like in your picture of the PB&J sandwich? They look more dense than the recipe I use. Could you PM me and let me know? Thanks.

jenna... · 06-16-2008, 05:32 PM

Quote:

Originally Posted by DolphinsOnMyMind777

JosieK,
How did you get your oopsies to look like "bread" like in your picture of the PB&J sandwich? They look more dense than the recipe I use. Could you PM me and let me know? Thanks.

Mine look like that as well. I think the secret is the muffintop pans and sufficient batter. My ratio is 8oz of cheese and 8 eggs to 2-muffintop pans = 12 nice bread thick Oopsies.

DolphinsOnMyMind777 · 06-16-2008, 05:35 PM

Yeah I use those. She has a picture in her blog of a PB&J sandwich and it looks like bread.

jenna... · 06-16-2008, 05:52 PM

Oh ... I was looking at the ham and cheese. hummm....I see what you mean now

cleochatra · 06-16-2008, 07:00 PM

I doubt those are oopsies. The texture is very much like Kevin's gluten-free bread, as opposed to the oopsies. The texture is too tight.

chixrule · 06-16-2008, 07:31 PM

Looks like angel food cake to me.

I would love the recipe!

JosieK · 06-16-2008, 08:08 PM

Jenna's right about how to make Oopsies more bready. The buns are firmer and tighter when use more eggs and more cheese. The only difference is 8 oz cheese and 8 eggs yield 24 muffin tops for me instead of 12. So I think Jenna's results must be even better than mine.

theislandgirl · 06-17-2008, 01:01 AM

Well, I'm confused. What happened to your blog, Josie? Where'd it go?

06-15-2008, 04:40 PM	#1719
JosieK Junior LCF Member Join Date: Jun 2008 Location: Midwest, USA Posts: 12 Gallery: JosieK WOE: Low-Carb, Gluten-free	Just a humble PB & J I had a peanut butter & jelly sandwich on Oopsies today. This is probably the best batch I've ever produced so far. The buns are very fluffy, bready, and firm enough to not fall apart when you spread something as thick as peanut butter on them. With these ingenius creations (thanks again, Cleo!!!), a lower-carb diet is easy to stick with.

06-15-2008, 05:02 PM	#1720
metqa MAJOR LCF POSTER! Join Date: Oct 2002 Location: Athens, GA Posts: 2,714 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	Has anyone fabricated an oopsie pig in a blanket? I'm thinking it might be fun but wondering how to do it. I guess I'd have to whip it super stiff so the final mix will stand up. then I could put a tiny plop of mustard, a tiny spinkle of cheese and a mini-weiner in the middle and plop another spoonful of batter on top. Hee Hee, my kitchen is still a wreck, so I cant try this yet but it would be a weird experiment to try. Added: Duh, or I could do it like the danishes and par-bake em till just stiff enough then just put the dog in the center covered with cheese. It'd be an open faced pig-in-an-oopsie. ( I got a bag of Mini Oscar Meyer weiners and trying to come up with something to do with 'em. __________________ "You have to understand zat ven a vampire forgoes . . .the b-vord, zere is a process zat ve call transference? Zey force Zemselves to desire somesing else? . . .But your friend chose . . . coffee. And now he has none." "You can find him some coffee, or . . .you can keep a vooden stake and a big knife ready. You vould be doink him a favor, believe me." １０年より若い１０時間で　私は8時間　を終わったことがあります。 Last edited by metqa : 06-15-2008 at 05:04 PM.

05-31-2008, 08:04 PM	#1712
lilymo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Maine Posts: 2,009 Gallery: lilymo Stats: 222/207/140 5'2" WOE: South Beach Start Date: Once again, this time 8/08	Lise, that is THE cutest pup I have EVER seen!

06-01-2008, 07:49 AM	#1714
vernswifevickie Senior LCF Member Join Date: Jul 2006 Location: San Diego, CA Posts: 430 Gallery: vernswifevickie Stats: 216/200/150 WOE: Making Low Carb a Lifestyle Start Date: September 2005	OK...add me to the list of oopsie fans! I have made these twice in the past few days and I am just getting ready to go down to the kitchen and make another batch. These are my current favorite!

06-10-2008, 01:38 PM	#1717
Aediekins MAJOR LCF POSTER! Join Date: Sep 2004 Posts: 1,113 Gallery: Aediekins Stats: 183/172.5/150 WOE: Low-Carb Start Date: Restart- October 2008	Pulled Pork and coleslaw on an oopsie....

06-10-2008, 03:14 PM	#1718
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	That looks FABULOUS! I love the combination of flavors and textures.

06-15-2008, 07:48 PM	#1721
shadowzip MAJOR LCF POSTER! Join Date: Nov 2004 Location: SE Lower Michigan Posts: 2,047 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	metga I made them like this Uses for oopsie rolls (recipe thread)

06-15-2008, 07:51 PM	#1722
shadowzip MAJOR LCF POSTER! Join Date: Nov 2004 Location: SE Lower Michigan Posts: 2,047 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	Also a heads up for everyone, I saw muffin top pans at Bed, Bath and Beyond this week, I haven't seen them there in a long time so maybe they are starting to carry them again.

06-15-2008, 07:54 PM	#1723
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	Now I do remember someone making pigs in a blanket with them for the SuperBowl at this board but can't at all remember who it was. She had pictures, too!

06-15-2008, 08:54 PM	#1724
50something Senior LCF Member Join Date: Sep 2003 Location: hawaii Posts: 67 Gallery: 50something Stats: 225/225/150 WOE: Low Carb/ Net Carb Start Date: Ah, soon.	Could you put something in them and then bake them? I am not eating pork (saw how pigs are treated at the slauter house, etc. and cows) so I am eating fish, chicken and turkey right now (somehow this is better in my mind) and perhaps turkey sausage in the center?

06-16-2008, 07:43 AM	#1725
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	You could do that if you carefully fold it in. I chop meat and shred cheese and then carefully fold those in. The lesser weight of chopped/minced items keeps them from falling to the bottom of the batter.

06-16-2008, 12:12 PM	#1726
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 944 Gallery: Soobee WOE: Atkins Start Date: September 2000	Mocha souffle looks great. I would like to try it.

06-16-2008, 03:29 PM	#1727
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	So you're renaming oopsie rolls to souffle buns? I'm trying to keep up here (and I checked your blog).

06-16-2008, 04:43 PM	#1728
chixrule Senior LCF Member Join Date: Jun 2007 Location: TX Posts: 120 Gallery: chixrule	"Tinkered with"? By upping the eggs and cream cheese? It's still the same ratio, isn't it?

06-16-2008, 04:51 PM	#1729
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	Josie-- I would love to continue this discussion in an email format. Please contact me, and thanks for understanding.

06-16-2008, 05:17 PM	#1730
JosieK Junior LCF Member Join Date: Jun 2008 Location: Midwest, USA Posts: 12 Gallery: JosieK WOE: Low-Carb, Gluten-free	Cleo, not a prob. Just emailed you.

06-16-2008, 05:28 PM	#1731
DolphinsOnMyMind777 MAJOR LCF POSTER! Join Date: Apr 2007 Location: Chi Town Area, USA Posts: 1,814 Blog Entries: 7 Gallery: DolphinsOnMyMind777 Stats: I am FAT WOE: Atkins 289/ 188/ 193.5 as of 9-27-08 /135 Start Date: July 10, 2008	JosieK, How did you get your oopsies to look like "bread" like in your picture of the PB&J sandwich? They look more dense than the recipe I use. Could you PM me and let me know? Thanks.

06-16-2008, 05:35 PM	#1733
DolphinsOnMyMind777 MAJOR LCF POSTER! Join Date: Apr 2007 Location: Chi Town Area, USA Posts: 1,814 Blog Entries: 7 Gallery: DolphinsOnMyMind777 Stats: I am FAT WOE: Atkins 289/ 188/ 193.5 as of 9-27-08 /135 Start Date: July 10, 2008	Yeah I use those. She has a picture in her blog of a PB&J sandwich and it looks like bread.

06-16-2008, 05:52 PM	#1734
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	Oh ... I was looking at the ham and cheese. hummm....I see what you mean now

06-16-2008, 07:00 PM	#1735
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 doubt those are oopsies. The texture is very much like Kevin's gluten-free bread, as opposed to the oopsies. The texture is too tight.

06-16-2008, 07:31 PM	#1736
chixrule Senior LCF Member Join Date: Jun 2007 Location: TX Posts: 120 Gallery: chixrule	Looks like angel food cake to me. I would love the recipe!

06-16-2008, 08:08 PM	#1737
JosieK Junior LCF Member Join Date: Jun 2008 Location: Midwest, USA Posts: 12 Gallery: JosieK WOE: Low-Carb, Gluten-free	Jenna's right about how to make Oopsies more bready. The buns are firmer and tighter when use more eggs and more cheese. The only difference is 8 oz cheese and 8 eggs yield 24 muffin tops for me instead of 12. So I think Jenna's results must be even better than mine.

06-17-2008, 01:01 AM	#1738
theislandgirl MAJOR LCF POSTER! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,418 Gallery: theislandgirl Stats: 100/96.8/69 wgt as %s WOE: Atkins/PP Start Date: 2008-06-10 LC/BMRv3	Well, I'm confused. What happened to your blog, Josie? Where'd it go?