Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 21

lildragonfly · 01-19-2008, 07:10 AM

Well when they stick i just lick the sticky off my fingers rofl, they finger licking good you know!

hay · 01-19-2008, 07:10 AM

Quote:

Originally Posted by hockeyfan8

I could just give them to him.... But he is not really good at remembering stuff... So he'd probably leave those out for like 3 wks and complain to me that they didn't keep.

Yeah, I don't seem to have that problem....I eat them all in a day!

hockeyfan8 · 01-19-2008, 07:17 AM

His roomate would probably try them and eat them all and then brother'd get home and they'd be all gone.

hay · 01-19-2008, 07:18 AM

Quote:

Originally Posted by hockeyfan8

His roomate would probably try them and eat them all and then brother'd get home and they'd be all gone.

Well they are pretty darn good!

hockeyfan8 · 01-19-2008, 07:20 AM

I can't wait to try cleo's

abvidrine · 01-19-2008, 07:26 AM

I finally made some and love the taste.
I'm not sure about the texture for holding up a burger, especially those big ol' burgers y'all have been having

I think my batter was a bit runny, but they came out OK.
I'm going to try again to see if mixing my egg whites at room temp will help.
I found a site that explains how to get the best fluffy egg whites and it said that room temp whites (but separate them cold and let sit) and NO fat in them (no yolk or any kind of fat in them).
It also said to start the mixer at medium speed until foamy then turn it up to high speed to finish them off.
It proceeded to illustrate how to fold in other mixes so you do not break down the whites.
Hopefully this will produce a better texture to hold up a big burger, cause I want one

hockeyfan8 · 01-19-2008, 07:33 AM

They're delish!!!! I just ate them with butter fresh out the oven! OH MY GOSH!!! Way bettert than plain rev. rolls.. THANK YOU CLEOCHATRA!!!

Carleigh · 01-19-2008, 07:39 AM

Dang it...now I need to find where I've hidden my mixer...I'm dying over here just thinking about using them as sweet treats...fluffy, sweet goodness.

DorianH · 01-19-2008, 07:44 AM

Well, dangit. I ran out of cream cheese and had to make them with mayo. We'll see how they come out.

cleochatra · 01-19-2008, 07:47 AM

Thanks for trying these and giving your feedback. Seeing you incorporate them into your menus for different things helps me immeasurably. I'm trying to expand my food repertoire beyond Wendy's Baconators, see...

abvidrine-- Oh, girl, are you in for a treat! Even if the buns flatten slightly, I've found the rock at places like Red Robin, where you can use these even on their HUGE burgers. I took mine in (smuggled them in my purse). When my burger came, I unwrapped the paper (even with their regular buns, they wrap), placed one bun on the bottom. Then I rolled the burger over with the wrap and replaced the second bun. Then I rewrap and it held together just like the regular bun, BUT it tasted better!

Buns don't taste like anything. They're just a vehicle for holding food together in our hands. These perform the same duty, but for virtually no carb or calorie impact whatsoever!

cleochatra · 01-19-2008, 07:48 AM

DorianH-- I told my hubby I needed more cream cheese for Rolls. He bought me 8 cartons! (He likes these, too... can you tell?)

RoxanneRoxanne · 01-19-2008, 07:54 AM

I was all ready to bake these this morning for the first time, when I discovered that my husband bought low fat cream cheese!

I don't suppose that they'd hold together very well with low fat cream cheese.

cleochatra · 01-19-2008, 07:57 AM

Roxanne-- you could give it a shot and see what happens! Cut the recipe by one-third:

one egg and one ounce of cream cheese. Still, a pinch of tartar and salt, and only 1/3 a packet of Splenda. (Cook for less time, too! You want the tops lightly browed)

No harm no foul! And with only two rolls from the first batch, it's a good way to play with the egg white, too!

mac24312 · 01-19-2008, 08:03 AM

Hi everyone!

I am going to try my first attempt at these this afternoon. I just have one quick question to ask. When do you all put your almond flour/flax meal into the batter? I was just wondering if this helps with texture.

Thanks and HUGS
Christina

Amy Lynn · 01-19-2008, 08:03 AM

the ones my mom makes for my dad every week are the lower fat cream cheese...and they're still very yummy!

cleochatra · 01-19-2008, 08:14 AM

Anita-- I'm so happy you are liking the buns!

As french toast they are SO good! I have to admit, I was a skeptic. I'm like, "They're BUNS!" but when heated and with butter and Davincis hazelnut syrup, it's amazing! I am a believer.

And thanks for rubbing in the whole, "I've got a Whataburger and you don't." I miss Whataburger!

mac-- good question. Hopefully someone can answer this. Flax especially makes these good, but in limited quantities. I've overdone flax before. That was a bad, bad day.

~mina~ · 01-19-2008, 08:16 AM

cleochatra · 01-19-2008, 08:28 AM

Word to the wiser:

These can't be in the toaster for as long as regular bread. Don't ask how I know *eating my cajun 'french toast'*

helens · 01-19-2008, 08:42 AM

Quote:

Originally Posted by mac24312

Hi everyone!

I am going to try my first attempt at these this afternoon. I just have one quick question to ask. When do you all put your almond flour/flax meal into the batter? I was just wondering if this helps with texture.

Thanks and HUGS
Christina

Christina - I made a double batch of oopsies yesterday and to the last bit in the bowl, which equaled 3 buns, I added 4 teaspoons of almond meal. The texture was great and the taste was also great. I liked the crunchiness it gave them. It did make them very slightly drier than the original recipe, but not too dry, so guess I used the right amount. I think I might try them again using a tiny bit of almond extract in the whites when I beat them for more almond flavor. I guess I'd stick to almond flavor if I was going to use them for a dessert or just to eat on the fly.

I have not added flaxseed meal to them yet, but I did sprinkle some on each roll when making a tuna sandwich yesterday and it was good that way. I'm not sure if it would dry them out too much, but I'd only use maybe 3 or 4 teaspoons to a single batch as a test.

RoxanneRoxanne · 01-19-2008, 08:45 AM

Ok, I tried it. The mixture was runny, so they will be some flat rolls. It's in the oven now and if it tastes ok, I'll use it to make pizza.

cleochatra · 01-19-2008, 08:47 AM

Pizzas are WONDERFUL. Also try them as quesadillas (with cheese between), gyros, french toast (davincis syrup and butter) and hot dog buns! The flat bread still is very useful!

mac24312 · 01-19-2008, 09:36 AM

Ok..i got these in the oven now. I think I did a good job..didn't put the almond flour in them this time. Will post a picture and let you all see if they look right to you all. Thanks all!!

Later and HUGS
Christina

CarolynF · 01-19-2008, 09:41 AM

Christina: You put anything that you are going to add in the yolks..like flax, almond flour, etc..

Last night I added some pimento cheese (instead of cream cheese) and some chive cream cheese to other ones..I just had a McOopsie Double Cheeseburger..Hint: If you are ordering your burger "to go"..order it with the bun..It keeps the burger warmer until you can get home to de-bun it..

RoxanneRoxanne · 01-19-2008, 09:41 AM

Ok, I must admit that I was highly skeptical about these rolls after having bad experiences with flax"bread" and "cheddar bay biscuits" made with pork rind flour.

I had resigned myself to doing this with no bread substitutes whatsoever, until I kept seeing these revoloopsie threads.

But I must say, this turned out pretty good! I made quesadillas, and my flat "rolls" were pretty flexible and held up well. And they actually tasted pretty good! I could use this flat stuff for burritos (breakfast or dinner), pizza crust, and sandwich meat roll-ups. Mmmmmmm...

I can't wait to taste these with real full fat cream cheese, and have rolls that look as good as the pictures here!

CarolynF · 01-19-2008, 09:45 AM

Quote:

Originally Posted by cleochatra

Is it possible to overbeat yolks, Carolyn?

I am asking because I've found that the less I mix the eggs and the CC the better it folds in. I'm afraid of over mixing the yolks, because I heard they can be over beat?

I don't mind being corrected here, for sure!

Gosh, I'm not sure, but if they get really "thick", then it WOULD be harder to
fold into the delicate whites..

I just beat mine for about a minute..

I have heard that room temperature egg whites make for fluffier buns..hmmm..

I got some "exotic" nut flours..mac, pecan, etc..I'm going to make some this afternoon with adding a bit of the pecan flour..

DorianH · 01-19-2008, 10:01 AM

Just made another batch- but with mayo instead of cream cheese. They came out very good but I like the flavor of the cream cheese ones slightly better.

Burgers tonight!

mac24312 · 01-19-2008, 10:31 AM

Ok gang. Here they are. I think I did pretty good on my first try. We will see what they taste like tonight with a hamburger I am going to fix.

Thanks all!!
HUGS
Christina

helens · 01-19-2008, 10:31 AM

I made an oopsie cream cheese Danish this morning, made with a roll that had the added almond meal. I popped one into the toaster oven, (set on very low heat) let it heat for about 1 1/2 minutes, added cream cheese mixed with SF syrup and spread it on top, then heated it another minute. That was just enough time to soften the cream cheese and warm the roll without toasting it too much. It was VERY good!

IF you weren't on induction you could add a bit of SF jam.

cleochatra · 01-19-2008, 11:07 AM

mac-- those look GREAT!

helens-- That sounds fantastic! I have blackberries and strawberries (plants and I can't wait until I can have berries this summer!) I'm going to make my own preserves...

shadowzip · 01-19-2008, 01:03 PM

I put my egg yolks and cream cheese in my kitchen aid mixer and beat them till fully incorporated and thick with wire wisk . I add a little of the beaten whites to lighten it up then fold together. No problem at all with thick yolks.

Cleo I froze some chocolate ones and they never even got hard just stayed nice and supple, and came out of the freezer great.

01-19-2008, 07:26 AM	#606
abvidrine Senior LCF Member Join Date: Sep 2003 Location: Lousiana Posts: 552 Gallery: abvidrine Stats: 185/157/125 WOE: Atkins and 17 Day Diet alternating Start Date: too many to list	Made some last night I finally made some and love the taste. I'm not sure about the texture for holding up a burger, especially those big ol' burgers y'all have been having I think my batter was a bit runny, but they came out OK. I'm going to try again to see if mixing my egg whites at room temp will help. I found a site that explains how to get the best fluffy egg whites and it said that room temp whites (but separate them cold and let sit) and NO fat in them (no yolk or any kind of fat in them). It also said to start the mixer at medium speed until foamy then turn it up to high speed to finish them off. It proceeded to illustrate how to fold in other mixes so you do not break down the whites. Hopefully this will produce a better texture to hold up a big burger, cause I want one __________________ Amy 5'5"

01-19-2008, 07:47 AM	#610
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Thanks for trying these and giving your feedback. Seeing you incorporate them into your menus for different things helps me immeasurably. I'm trying to expand my food repertoire beyond Wendy's Baconators, see... abvidrine-- Oh, girl, are you in for a treat! Even if the buns flatten slightly, I've found the rock at places like Red Robin, where you can use these even on their HUGE burgers. I took mine in (smuggled them in my purse). When my burger came, I unwrapped the paper (even with their regular buns, they wrap), placed one bun on the bottom. Then I rolled the burger over with the wrap and replaced the second bun. Then I rewrap and it held together just like the regular bun, BUT it tasted better! Buns don't taste like anything. They're just a vehicle for holding food together in our hands. These perform the same duty, but for virtually no carb or calorie impact whatsoever! __________________

01-19-2008, 07:54 AM	#612
RoxanneRoxanne MAJOR LCF POSTER! Join Date: Aug 2003 Posts: 1,703 Gallery: RoxanneRoxanne	nooooooooo! I was all ready to bake these this morning for the first time, when I discovered that my husband bought low fat cream cheese! I don't suppose that they'd hold together very well with low fat cream cheese.

01-19-2008, 09:41 AM	#624
RoxanneRoxanne MAJOR LCF POSTER! Join Date: Aug 2003 Posts: 1,703 Gallery: RoxanneRoxanne	Mmmmmmmmm! Ok, I must admit that I was highly skeptical about these rolls after having bad experiences with flax"bread" and "cheddar bay biscuits" made with pork rind flour. I had resigned myself to doing this with no bread substitutes whatsoever, until I kept seeing these revoloopsie threads. But I must say, this turned out pretty good! I made quesadillas, and my flat "rolls" were pretty flexible and held up well. And they actually tasted pretty good! I could use this flat stuff for burritos (breakfast or dinner), pizza crust, and sandwich meat roll-ups. Mmmmmmm... I can't wait to taste these with real full fat cream cheese, and have rolls that look as good as the pictures here! __________________ My MySpace

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01-19-2008, 07:10 AM	#601
lildragonfly Guest Join Date: Oct 2007 Posts: 2,210 Gallery: lildragonfly	Well when they stick i just lick the sticky off my fingers rofl, they finger licking good you know!

01-19-2008, 07:17 AM	#603
hockeyfan8 Senior LCF Member Join Date: Dec 2007 Location: wishing i lived where it snows Posts: 186 Gallery: hockeyfan8 Stats: 188/176/120?? WOE: ATKINS Start Date: 12-26-2007	His roomate would probably try them and eat them all and then brother'd get home and they'd be all gone.

01-19-2008, 07:20 AM	#605
hockeyfan8 Senior LCF Member Join Date: Dec 2007 Location: wishing i lived where it snows Posts: 186 Gallery: hockeyfan8 Stats: 188/176/120?? WOE: ATKINS Start Date: 12-26-2007	I can't wait to try cleo's

01-19-2008, 07:33 AM	#607
hockeyfan8 Senior LCF Member Join Date: Dec 2007 Location: wishing i lived where it snows Posts: 186 Gallery: hockeyfan8 Stats: 188/176/120?? WOE: ATKINS Start Date: 12-26-2007	They're delish!!!! I just ate them with butter fresh out the oven! OH MY GOSH!!! Way bettert than plain rev. rolls.. THANK YOU CLEOCHATRA!!!

01-19-2008, 07:39 AM	#608
Carleigh Very Gabby LCF Member!!! Join Date: Apr 2007 Posts: 4,496 Gallery: Carleigh	Dang it...now I need to find where I've hidden my mixer...I'm dying over here just thinking about using them as sweet treats...fluffy, sweet goodness.

01-19-2008, 07:44 AM	#609
DorianH MAJOR LCF POSTER! Join Date: Dec 2007 Posts: 2,316 Gallery: DorianH	Well, dangit. I ran out of cream cheese and had to make them with mayo. We'll see how they come out.

01-19-2008, 07:48 AM	#611
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	DorianH-- I told my hubby I needed more cream cheese for Rolls. He bought me 8 cartons! (He likes these, too... can you tell?)

01-19-2008, 07:57 AM	#613
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Roxanne-- you could give it a shot and see what happens! Cut the recipe by one-third: one egg and one ounce of cream cheese. Still, a pinch of tartar and salt, and only 1/3 a packet of Splenda. (Cook for less time, too! You want the tops lightly browed) No harm no foul! And with only two rolls from the first batch, it's a good way to play with the egg white, too!

01-19-2008, 08:03 AM	#614
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	Hi everyone! I am going to try my first attempt at these this afternoon. I just have one quick question to ask. When do you all put your almond flour/flax meal into the batter? I was just wondering if this helps with texture. Thanks and HUGS Christina

01-19-2008, 08:03 AM	#615
Amy Lynn happy girlie girl! Join Date: Nov 2005 Location: VA Posts: 6,931 Gallery: Amy Lynn	the ones my mom makes for my dad every week are the lower fat cream cheese...and they're still very yummy!

01-19-2008, 08:14 AM	#616
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Anita-- I'm so happy you are liking the buns! As french toast they are SO good! I have to admit, I was a skeptic. I'm like, "They're BUNS!" but when heated and with butter and Davincis hazelnut syrup, it's amazing! I am a believer. And thanks for rubbing in the whole, "I've got a Whataburger and you don't." I miss Whataburger! mac-- good question. Hopefully someone can answer this. Flax especially makes these good, but in limited quantities. I've overdone flax before. That was a bad, bad day.

01-19-2008, 08:16 AM	#617
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 760 Gallery: ~mina~

01-19-2008, 08:28 AM	#618
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Word to the wiser: These can't be in the toaster for as long as regular bread. Don't ask how I know eating my cajun 'french toast'

01-19-2008, 08:45 AM	#620
RoxanneRoxanne MAJOR LCF POSTER! Join Date: Aug 2003 Posts: 1,703 Gallery: RoxanneRoxanne	Ok, I tried it. The mixture was runny, so they will be some flat rolls. It's in the oven now and if it tastes ok, I'll use it to make pizza.

01-19-2008, 08:47 AM	#621
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Pizzas are WONDERFUL. Also try them as quesadillas (with cheese between), gyros, french toast (davincis syrup and butter) and hot dog buns! The flat bread still is very useful!

01-19-2008, 09:36 AM	#622
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	Ok..i got these in the oven now. I think I did a good job..didn't put the almond flour in them this time. Will post a picture and let you all see if they look right to you all. Thanks all!! Later and HUGS Christina

01-19-2008, 09:41 AM	#623
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Christina: You put anything that you are going to add in the yolks..like flax, almond flour, etc.. Last night I added some pimento cheese (instead of cream cheese) and some chive cream cheese to other ones..I just had a McOopsie Double Cheeseburger..Hint: If you are ordering your burger "to go"..order it with the bun..It keeps the burger warmer until you can get home to de-bun it..

01-19-2008, 10:01 AM	#626
DorianH MAJOR LCF POSTER! Join Date: Dec 2007 Posts: 2,316 Gallery: DorianH	Just made another batch- but with mayo instead of cream cheese. They came out very good but I like the flavor of the cream cheese ones slightly better. Burgers tonight!

01-19-2008, 10:31 AM	#628
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 154 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	I made an oopsie cream cheese Danish this morning, made with a roll that had the added almond meal. I popped one into the toaster oven, (set on very low heat) let it heat for about 1 1/2 minutes, added cream cheese mixed with SF syrup and spread it on top, then heated it another minute. That was just enough time to soften the cream cheese and warm the roll without toasting it too much. It was VERY good! IF you weren't on induction you could add a bit of SF jam.

01-19-2008, 11:07 AM	#629
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	mac-- those look GREAT! helens-- That sounds fantastic! I have blackberries and strawberries (plants and I can't wait until I can have berries this summer!) I'm going to make my own preserves...

01-19-2008, 01:03 PM	#630
shadowzip Major LCF Poster! Join Date: Nov 2004 Posts: 2,809 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	I put my egg yolks and cream cheese in my kitchen aid mixer and beat them till fully incorporated and thick with wire wisk . I add a little of the beaten whites to lighten it up then fold together. No problem at all with thick yolks. Cleo I froze some chocolate ones and they never even got hard just stayed nice and supple, and came out of the freezer great.