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Old 01-17-2008, 08:49 AM   #361
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Quote:
Originally Posted by CARBBABY View Post
I love this idea....now I can have pizza with the family.
I seriously do not miss pizza at ALL. I haven't had pizza in my woe for a long time- either when I was doing lowcal or LC...they are such a great addition
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Old 01-17-2008, 08:51 AM   #362
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Originally Posted by H20Goddess View Post
Sorry if this question has already been asked, but can these be toasted? I'm imagining them toasted with butter and some sugar-free jelly....yum..
Yup..they work really well in a toaster oven so you can watch them, but you can do them in a pop-up, too. They do burn easily, so set it on light.
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Old 01-17-2008, 09:09 AM   #363
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[COLOR="DarkOrchid"] Thank you, Carolyn! I'll try this on my next batch![/COLOR]
Quote:
Originally Posted by CarolynF View Post
In your bowl with the whites, you should be able to hold the bowl upside down and the whites shouldn't move at all.

PLUS..Take a scoop of the beaten whites and fold them gently into the beaten yolks..This will help you incorporate the yolks back into the bowl of whites. It lightens them up, so the folding will be easier and there won't be as much break up.

I use a spatula to "fold"..No stirring allowed..
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Old 01-17-2008, 09:19 AM   #364
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CarolynF if you're still reading this (or anyone who knows) - her parm cheese/ cheddar cheese/ garlic additions sounded interesting - how much of each can you add to the mixture ? ie I don't want to add too much and make it not "work". Garlic I could probably guess but if there's a measurement I'll take it!
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Old 01-17-2008, 09:30 AM   #365
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Great tip, Carolyn! I help my bowl upside down just like you said. Also incorporated the whites into the yolks first. Someone did that on food network. I also beat them in a bowl of ice-water since I forgot to chill the bowl.

Have my first batch in the oven! Forgot the Cream of Tartar, but I guess it doesn't make much of a difference. They look puffy so far! *crosses fingers*
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Old 01-17-2008, 09:32 AM   #366
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Originally Posted by haystar View Post
I bake the rolls regularly.....let them cool. Then, whenever I want a pizza, I just plop it back on the baking sheet, spoon some sauce on it, add the mozz. cheese, then sprinkle some dried oregano on it. I add garlic powder to my rolls instead of splenda so mine are already garlicy Then they go under the broiler for 2-3 minutes
I agree wholeheartedly with Haystar These make great pizzas!
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Old 01-17-2008, 09:50 AM   #367
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I'm having flashbacks to the Sugar Cookie Tea thread that wouldn't die................
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Old 01-17-2008, 09:52 AM   #368
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Had one with a leftover Italian Sausage with just a tad of tomato sauce...
Next going to try one with onions and peppers ala county fair style.....

Yum
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Old 01-17-2008, 09:59 AM   #369
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Ya'll are making me so hungry. I've got to get some cream cheese so I can try them out!
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Old 01-17-2008, 10:47 AM   #370
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Oh my, have to say that old tub of creme fraiche in my fridge is no longer safe now that revoloopsies have invaded! Just had a mexican pizza with blueberry cheese-filled shortcake. Another revoloopsie covered himself with almond butter and dove down my gullet before I could stop the little bugger!

Great recipe, Cleo. They remind me of black and white cookies--kind of a spongecakey texture. No egginess at all!

Last edited by jacksmixedtape; 01-17-2008 at 11:07 AM..
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Old 01-17-2008, 10:53 AM   #371
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Quote:
Originally Posted by jacksmixedtape View Post
Oh my, have to say that old tub of creme fraiche in my fridge is no longer safe now that revoloopsies have invaded! Just had a mexican pizza and with blueberry cheese-filled shortcake. Another revoloopsie covered himself with almond butter and dove down my gullet before I could stop the little bugger!

Great recipe, Cleo. They remind me of black and white cookies--kind of a spongecakey texture. No egginess at all!
Wanna come cook for me? I keep having problems getting stiff..
the eggs whites that is! That blueberry cheese-filled shortcake looks so yummy!

Last edited by epix; 01-17-2008 at 10:59 AM..
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Old 01-17-2008, 11:07 AM   #372
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LOL, those darn egg whites are problematic for you too, huh? For my second try, I whipped 'em w/an electric hand mixer in a circular motion around the bowl till I saw "stiff peaks" on my beaters (3-5 minutes maybe?), and then held the bowl upside down to make sure they were stiff. I had a bowl of iced water under the bowl with the whites, like a double boiler (double freezer?). Then I added some fluffy whites into the yolk to make the impact less severe on the rest of the whites, and folded the yolk + little bit of white mixture into the whites very gently only 3 or 4 times. Just beat those egg whites for long enough. They're worth the blood, sweat, and tears.
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Last edited by jacksmixedtape; 01-17-2008 at 11:17 AM..
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Old 01-17-2008, 11:22 AM   #373
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I love the oopsie pizzas!



For you folks out of induction and on the nut and seed rung, don't forget to try artichoke hearts, alfredo, pesto, pine nuts, and fresh spinach leaves!
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Old 01-17-2008, 11:22 AM   #374
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Your picture has sold me. I was scared to try revolution rolls 'cause of all the comments.

So I'm off to try this. Wish me luck.
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Old 01-17-2008, 11:23 AM   #375
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No blood, sweat or tears! You'll break down the whites!
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Old 01-17-2008, 11:28 AM   #376
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I have to make another batch. I used the last on the Guacamole Bacon burger from Carl's Jr.

I couldn't finish it, though. My stomach has shrunk and I'm beyond stuffed.
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Old 01-17-2008, 11:33 AM   #377
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rosethorns-- Let me assure you, this is not the Revolution Roll recipe of old. This is a new recipe, which is much tastier, and holds together much better than the old recipe.

They say I have supple buns...

For lunch I had a Carl's Jr Guacamole Bacon cheeseburger-- it was HUGE. I could only eat half. Darn my shrunken stomach. I'm not hungry enough to snarf down a big burger anymore. *snivel*
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Old 01-17-2008, 11:35 AM   #378
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Quote:
Originally Posted by cleochatra View Post
I have to make another batch. I used the last on the Guacamole Bacon burger from Carl's Jr.

I couldn't finish it, though. My stomach has shrunk and I'm beyond stuffed.
I cant wait until I have the shrunken stomach feeling again..
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Old 01-17-2008, 11:36 AM   #379
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Quote:
Originally Posted by cleochatra View Post
They say I have supple buns...
Oh my gosh Cleo, you always make me laugh!!!!!!!!

I haven't tried your new and improved version yet but am thinking I might give it a go over the weekend. Have you tried using them in the bottom of the pan as a sort of "crust" for a quiche yet?

Hugs to you sweetie as always (((hugs))).
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Old 01-17-2008, 11:41 AM   #380
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Quote:
Originally Posted by Patlaf View Post
I made my fifteenth batch of these last night and added a heaping tablespoonful of almond flour to the egg yolks, and YIPPEE, I got eight Cloopsies instead of the usual six. I had a meatloaf sammy for breakfast.

Pat

How did the almond flour change the rolls? Better texture? More bread like? I am about to try them thus the questions...
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Old 01-17-2008, 11:54 AM   #381
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MMMMM.........

I just stopped at Burger King and got a double whopper (I was hungry :blush

Add two oopsie rolls.......OH............MY.............GOODNESS.

I will never need buns again.

The texture is just dead-on. And you're right, they held up great even with that big ol' burger.

Oh.....and because I'm a dork, I'm going to admit that when I threw away the BK buns to replace with my oopsie rolls, I said out loud (singing)........."You can't have my burrrrrrrger, you can't make me faaaaaaatttttt, I don't neeeeed you.....buh bye!"

Last edited by DorianH; 01-17-2008 at 11:55 AM..
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Old 01-17-2008, 12:17 PM   #382
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Wouldn't it be nice if we could go to BK or Wendy's or wherever and say, "I'll have the cheeseburger, hold the bun, put 'em on Oopsie Rolls" ? That would be the best thing. Ever.
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Old 01-17-2008, 12:19 PM   #383
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Cream cheese is on its way to my house.... I cant wait
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Old 01-17-2008, 12:31 PM   #384
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ImThin (Coz you're NOT fat)-- It's an awesome feeling, and then again, not. I'm going to have to buy smaller burgers. *quivering lip*

Dorian! LOL! Look at who smack-talked her former burger! You and Shannon Sharpe out there with the dozens.

2babesmama-- That would be beyond sweet! The only problem is that they'd probably add chemical stabilizers and corn syrup to them... and then call them low-carb. LOL

Woohoo, nadi! I hope you like these!
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Old 01-17-2008, 12:33 PM   #385
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Renee, I think it gave them a better texture, and just a bit more "body", and I had enough to make four sandwiches instead of three.

Pat
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Old 01-17-2008, 12:40 PM   #386
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See, Mallory? You're a genius! You just didn't give yourself any credit!

Lucille-- I LOVE the pizzas made from these! When you get to the nut rung of OWL (if you're Atkinsing) go for pesto, feta, spinach leaves, green olives, alfredo and pine nuts. Gurgggg-drool

Carolyn-- I like that the cream cheese also makes them taste better. I am not a fan of eggy-tasting things. Let me know how the jelly-roll experiment works!

Jenny-- With the egg whites I use nothing wider than an iced tea spoon. I felt that the spatula was too invasive. And then I only slooowwwwly and very minimally make lasy s's across the batter. Only maybe three times through. You don't want to totally mix-- you want to blend. And even then, only slightly.

jacks-- tartar only helps hold the peaks. If you were able to work without it, you're cool beans!

Tecno!!! It is so good to see you! I'm glad my buns make you laugh. I have not attempted to use them in a quiche, no. You have to let me know how that works!
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Old 01-17-2008, 12:54 PM   #387
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okay everyone, you got me all hopped up to try these so I did. Now I can't see the pictures, so I don't know what they're supposed to look like.

I just ate one, plain with butter and it was really good. I could taste the eggy side, but really no different than an egg bagel.

Now here's my issue. I only had whipped cream cheese. My oopsie rolls were really light and fluffy. I'm not sure they could hold up with a Whopper between them.

So give it a whirl..if you want a lighter, fluffier oopsie roll, try the whipped cream cheese.

I'll have to try them with reg cream cheese sometime!

Thanks Cleo
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Old 01-17-2008, 12:56 PM   #388
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I am awesome. It takes me less time to whip these up and put them in the oven than it does to get a kettle of water going for tea. So, I have a batch of rolls in the oven and I am still waiting for my tea to brew...
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Old 01-17-2008, 12:58 PM   #389
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Quote:
Originally Posted by cleochatra View Post
ImThin (Coz you're NOT fat)-- It's an awesome feeling, and then again, not. I'm going to have to buy smaller burgers. *quivering lip*

Dorian! LOL! Look at who smack-talked her former burger! You and Shannon Sharpe out there with the dozens.

2babesmama-- That would be beyond sweet! The only problem is that they'd probably add chemical stabilizers and corn syrup to them... and then call them low-carb. LOL

Woohoo, nadi! I hope you like these!
lol well before it gets too small I gotta try that Jalapeno burger from Wendy's its pretty tasty even without bread.
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Old 01-17-2008, 01:10 PM   #390
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[COLOR="DarkOrchid"]Well, I made my first batch and just ate a bacon burger from Carl's Jr. It was really good, but I'm wondering if everyone else had their rolls come out really airy. I had one with butter this morning and I couldn't spread the butter it was so fragile. I'm thinking maybe I didn't add enough cream cheese? I had a 16 ounce tub and had to measure using a scale to get 3 ounces. How do you think they would hold up to more cream cheese? [/COLOR]
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