Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 26

Boudica · 01-24-2008, 01:54 PM

I am cooling a batch I made into squares.

I added another egg white & yolk, deleted the Splenda and added .25 tsp garlic powder. I greased a cookie sheet, lined it with parchment paper then greased the parchment paper. I poured the mix onto the parchment paper and spread it out. Baked @300 for 25 minutes.

Makes 12 squares.

1 square serving (per ******):

Cals: 50
Fat: 4g
Carbs: 0g
Fibre: 0g
Protein: 3g

2 square serving (per ******):

Cals: 100
fat: 8g
Carbs: 1g
Fibre: 0g
NET carbs: 1g
Protein: 5g

qbu · 01-24-2008, 01:56 PM

Here are my revoloopsie rolls...I made them in a muffin top pan.
Revoloopsie rolls 002 lr.jpg

wannabethintoo · 01-24-2008, 01:57 PM

Are these rolls from THE Cleo? The famous Cleo? Cleo who wears a tin foil hat? THAT Cleo?

qbu · 01-24-2008, 01:58 PM

Yep, wanna..."The Cleo".

cleochatra · 01-24-2008, 01:59 PM

Oh STOPPPP.

wannabethintoo · 01-24-2008, 02:00 PM

Quote:

Originally Posted by qbu

Yep, wanna..."The Cleo".

Really, really? THE Cleo. The one who's husband had a defective ding dong?

wannabethintoo · 01-24-2008, 02:01 PM

Quote:

Originally Posted by cleochatra

Oh STOPPPP.

And when did you learn how to cook?

Boudica · 01-24-2008, 02:02 PM

Quote:

Originally Posted by wannabethintoo

Really, really? THE Cleo. The one who's [COLOR="Red"]husband had a defective ding dong[/COLOR]?

Umm.. we ARE talkin about the Little Debbie Snack Cake right?!??!!?

Dblyn · 01-24-2008, 02:04 PM

Quote:

Originally Posted by qbu

Here are my revoloopsie rolls...I made them in a muffin top pan.
Attachment 10273

Those look great!

I make mine in a muffin top pan too.

wannabethintoo · 01-24-2008, 02:05 PM

Quote:

Originally Posted by Deila

Umm.. we ARE talkin about the Little Debbie Snack Cake right?!??!!?

I don't know. You should ask Cleo.

Dblyn · 01-24-2008, 02:06 PM

Quote:

Originally Posted by wannabethintoo

Are these rolls from THE Cleo? The famous Cleo? Cleo who wears a tin foil hat? THAT Cleo?

Well long time no see to our run amuck Wanna

wannabethintoo · 01-24-2008, 02:07 PM

Quote:

Originally Posted by Dblyn

Well long time no see to our run amuck Wanna

Hey! I thought that was you but wasn't 100% sure and I didn't want to make a fool of myself...well more than usual that is.

How are you doing?

cleochatra · 01-24-2008, 02:07 PM

Oh! Here we go!

Hide the knick knacks.

wannabethintoo · 01-24-2008, 02:08 PM

This is a really long thread. All about Cleo's buns eh? Well let's have a look-see then.

Dblyn · 01-24-2008, 02:08 PM

Quote:

Originally Posted by wannabethintoo

Hey! I thought that was you but wasn't 100% sure and I didn't want to make a fool of myself...well more than usual that is.

How are you doing?

Good thanks. And i see your just as onery as ever

wannabethintoo · 01-24-2008, 02:10 PM

Quote:

Originally Posted by cleochatra

Oh! Here we go!

Hide the knick knacks.

Oh look...something shiny...go check it out Cleo.

And someone has a question for you about your husband's ding dong.

wannabethintoo · 01-24-2008, 02:10 PM

Quote:

Originally Posted by Dblyn

Good thanks. And i see your just as onery as ever

Yes, yes I am. I like to be consistent. That way people always know what to expect.

qbu · 01-24-2008, 03:42 PM

wanna...we never know what to expect with you!

Had a cheeseburger on the rolls tonight...very good! I know that I'll be making them again!

Thanks, Cleo!

helens · 01-24-2008, 04:06 PM

I let the egg whites sit at room temp for about an hour today. I'm always amazed at how much better they turn out if I'm patient enough to let the whites sit for a while at room temp!

To the yolk mixture, I added 2 TBSP almond meal, 2 TBSP flaxseed meal, and 1 TBSP of Mrs Dash garlic & herb seasoning.

With all my additions, the buns are slightly more consistent, but not enough to notice it much, but they do have a real savory taste and I think they'll work perfectly as pizza crust...I'm off to do just that for our supper! My house smells YUMMY!

Terra2721 · 01-24-2008, 04:42 PM

Thank you Cleo for this incredible invention! I have had success with 2 batches and LOVE eating hamburgers on them as well as having sandwiches again! One question for everyone out there....I am having issues with my rolls sticking to the sheet. I have tried greased foil, cooking spray out the ying yang and they still stick. Anyone have any tips or tricks?

helens · 01-24-2008, 04:46 PM

Quote:

Originally Posted by Terra2721

Thank you Cleo for this incredible invention! I have had success with 2 batches and LOVE eating hamburgers on them as well as having sandwiches again! One question for everyone out there....I am having issues with my rolls sticking to the sheet. I have tried greased foil, cooking spray out the ying yang and they still stick. Anyone have any tips or tricks?

Someone earlier suggested using the new Reynolds non-stick foil...I tried it and LOVE it!

Someone also said they use Pam-sprayed parchment paper with good results. I haven't tried that yet.

I'm in the process of testing the brown bag storage tip.

NoSugarGrams · 01-24-2008, 04:50 PM

I just used parchment paper and I did NOT oil it. After they cooled to the touch. I gently pulled the paper off the back. It worked fine.

My bacon and egg sandwich was awesome this morning for breakfast.
I will make some more this weekend.
Good Luck....

Amy Lynn · 01-24-2008, 04:53 PM

Quote:

Originally Posted by Terra2721

Thank you Cleo for this incredible invention! I have had success with 2 batches and LOVE eating hamburgers on them as well as having sandwiches again! One question for everyone out there....I am having issues with my rolls sticking to the sheet. I have tried greased foil, cooking spray out the ying yang and they still stick. Anyone have any tips or tricks?

using a cookie sheet?

i'd use parchment paper

shadowzip · 01-24-2008, 05:05 PM

I use a cookie sheet with silpats and they work perfect. When I use my muffin top pan I spray with non stick spray and they never stick.

Here is a pic of the oopsies I made tonight. A double batch of regular oopsies and a batch of Chocolate Almond oopsies

helens · 01-24-2008, 05:10 PM

Those look GREAT! CHOCOLATE ALMOND??? OH, no...now I have to make a THIRD batch tonight!

Terra2721 · 01-24-2008, 05:26 PM

Thanks for the tips everyone! Wow, shadowzip....those choc. almond oopsies look incredible. Love to know how you made them.

shadowzip · 01-24-2008, 05:39 PM

Quote:

Originally Posted by Terra2721

Thanks for the tips everyone! Wow, shadowzip....those choc. almond oopsies look incredible. Love to know how you made them.

Thank You, I put the recipe in the oopsie recipe thread.

Alison Jean 71 · 01-24-2008, 06:40 PM

Good thing cream cheese is on sale this week! I am stocking up and... I have a confession - I ate 4 oopsies tonight. These are wonderful.

jswalker1992 · 01-24-2008, 06:52 PM

I hope to find it on sale here soon. I am almost out.

PghPALady1974 · 01-24-2008, 06:57 PM

Quote:

Originally Posted by shadowzip

I use a cookie sheet with silpats and they work perfect. When I use my muffin top pan I spray with non stick spray and they never stick.

Here is a pic of the oopsies I made tonight. A double batch of regular oopsies and a batch of Chocolate Almond oopsies

[COLOR="DarkOrchid"]
Ok you MUST tell how to do CHOCOLATE!
*DROOLING*

ETA: "oops!" Just saw your later post! Running to check these out![/COLOR]

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

01-24-2008, 01:54 PM	#751
Boudica Major LCF Poster! Join Date: Mar 2007 Location: Embracing mackereality! Posts: 2,697 Gallery: Boudica Stats: New Mommy WOE: Low G.I. WOE Start Date: Every Day	I am cooling a batch I made into squares. I added another egg white & yolk, deleted the Splenda and added .25 tsp garlic powder. I greased a cookie sheet, lined it with parchment paper then greased the parchment paper. I poured the mix onto the parchment paper and spread it out. Baked @300 for 25 minutes. Makes 12 squares. 1 square serving (per ****): Cals: 50 Fat: 4g Carbs: 0g Fibre: 0g Protein: 3g 2 square serving (per ****): Cals: 100 fat: 8g Carbs: 1g Fibre: 0g NET carbs: 1g Protein: 5g

01-24-2008, 01:56 PM	#752
qbu Senior LCF Member Join Date: May 2005 Location: PA Posts: 764 Gallery: qbu Stats: Never again/getting there/finally! WOE: Atkins Start Date: April 5, 2005	Here are my revoloopsie rolls...I made them in a muffin top pan. Revoloopsie rolls 002 lr.jpg

01-24-2008, 01:57 PM	#753
wannabethintoo Senior LCF Member Join Date: Jun 2005 Location: Ontario, Canada Posts: 610 Gallery: wannabethintoo Stats: 256/190/140 WOE: Atkins OWL Start Date: May 19, 2005	Are these rolls from THE Cleo? The famous Cleo? Cleo who wears a tin foil hat? THAT Cleo?

01-24-2008, 01:58 PM	#754
qbu Senior LCF Member Join Date: May 2005 Location: PA Posts: 764 Gallery: qbu Stats: Never again/getting there/finally! WOE: Atkins Start Date: April 5, 2005	Yep, wanna..."The Cleo".

01-24-2008, 01:59 PM	#755
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Oh STOPPPP.

01-24-2008, 02:07 PM	#763
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Oh! Here we go! Hide the knick knacks.

01-24-2008, 02:08 PM	#764
wannabethintoo Senior LCF Member Join Date: Jun 2005 Location: Ontario, Canada Posts: 610 Gallery: wannabethintoo Stats: 256/190/140 WOE: Atkins OWL Start Date: May 19, 2005	This is a really long thread. All about Cleo's buns eh? Well let's have a look-see then.

01-24-2008, 03:42 PM	#768
qbu Senior LCF Member Join Date: May 2005 Location: PA Posts: 764 Gallery: qbu Stats: Never again/getting there/finally! WOE: Atkins Start Date: April 5, 2005	wanna...we never know what to expect with you! Had a cheeseburger on the rolls tonight...very good! I know that I'll be making them again! Thanks, Cleo!

01-24-2008, 04:06 PM	#769
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 153 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	I let the egg whites sit at room temp for about an hour today. I'm always amazed at how much better they turn out if I'm patient enough to let the whites sit for a while at room temp! To the yolk mixture, I added 2 TBSP almond meal, 2 TBSP flaxseed meal, and 1 TBSP of Mrs Dash garlic & herb seasoning. With all my additions, the buns are slightly more consistent, but not enough to notice it much, but they do have a real savory taste and I think they'll work perfectly as pizza crust...I'm off to do just that for our supper! My house smells YUMMY!

01-24-2008, 04:42 PM	#770
Terra2721 Senior LCF Member Join Date: Jan 2008 Location: Richmond, VA Posts: 413 Gallery: Terra2721 Stats: 232/178/150 WOE: Atkins Induction Start Date: restart 9/17/2012	Thank you Cleo for this incredible invention! I have had success with 2 batches and LOVE eating hamburgers on them as well as having sandwiches again! One question for everyone out there....I am having issues with my rolls sticking to the sheet. I have tried greased foil, cooking spray out the ying yang and they still stick. Anyone have any tips or tricks?

01-24-2008, 04:50 PM	#772
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Posts: 168 Gallery: NoSugarGrams Stats: 178/162/140 WOE: Protein Power Start Date: June 2004	I just used parchment paper and I did NOT oil it. After they cooled to the touch. I gently pulled the paper off the back. It worked fine. My bacon and egg sandwich was awesome this morning for breakfast. I will make some more this weekend. Good Luck....

01-24-2008, 05:10 PM	#775
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 153 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	Those look GREAT! CHOCOLATE ALMOND??? OH, no...now I have to make a THIRD batch tonight!

01-24-2008, 05:26 PM	#776
Terra2721 Senior LCF Member Join Date: Jan 2008 Location: Richmond, VA Posts: 413 Gallery: Terra2721 Stats: 232/178/150 WOE: Atkins Induction Start Date: restart 9/17/2012	Thanks for the tips everyone! Wow, shadowzip....those choc. almond oopsies look incredible. Love to know how you made them.

01-24-2008, 06:40 PM	#778
Alison Jean 71 Major LCF Poster! Join Date: Feb 2004 Location: CA Posts: 2,442 Gallery: Alison Jean 71 Stats: 159/121/119 5'6" 40yrs WOE: Atkins Maintenance Start Date: January 3, 2004	Good thing cream cheese is on sale this week! I am stocking up and... I have a confession - I ate 4 oopsies tonight. These are wonderful.

01-24-2008, 06:52 PM	#779
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	I hope to find it on sale here soon. I am almost out.