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Old 01-24-2008, 02:54 PM   #751
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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
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Old 01-24-2008, 02:56 PM   #752
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Here are my revoloopsie rolls...I made them in a muffin top pan.
Revoloopsie rolls 002 lr.jpg
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Old 01-24-2008, 02:57 PM   #753
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Are these rolls from THE Cleo? The famous Cleo? Cleo who wears a tin foil hat? THAT Cleo?
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Old 01-24-2008, 02:58 PM   #754
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Yep, wanna..."The Cleo".
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Old 01-24-2008, 02:59 PM   #755
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Oh STOPPPP.
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Old 01-24-2008, 03:00 PM   #756
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Yep, wanna..."The Cleo".
Really, really? THE Cleo. The one who's husband had a defective ding dong?
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Old 01-24-2008, 03:01 PM   #757
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Oh STOPPPP.
And when did you learn how to cook?
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Old 01-24-2008, 03:02 PM   #758
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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?!??!!?
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Old 01-24-2008, 03:04 PM   #759
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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.
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Old 01-24-2008, 03:05 PM   #760
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Umm.. we ARE talkin about the Little Debbie Snack Cake right?!??!!?
I don't know. You should ask Cleo.
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Old 01-24-2008, 03:06 PM   #761
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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
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Old 01-24-2008, 03:07 PM   #762
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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?
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Old 01-24-2008, 03:07 PM   #763
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Oh! Here we go!

Hide the knick knacks.
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Old 01-24-2008, 03:08 PM   #764
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This is a really long thread. All about Cleo's buns eh? Well let's have a look-see then.
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Old 01-24-2008, 03:08 PM   #765
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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
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Old 01-24-2008, 03:10 PM   #766
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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.
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Old 01-24-2008, 03:10 PM   #767
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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.
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Old 01-24-2008, 04:42 PM   #768
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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!
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Old 01-24-2008, 05:06 PM   #769
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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!
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Old 01-24-2008, 05:42 PM   #770
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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?
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Old 01-24-2008, 05:46 PM   #771
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Originally Posted by Terra2721 View Post
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.
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Old 01-24-2008, 05:50 PM   #772
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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....
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Old 01-24-2008, 05:53 PM   #773
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Quote:
Originally Posted by Terra2721 View Post
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
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Old 01-24-2008, 06:05 PM   #774
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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
Attached Images
File Type: jpg 100_0816.jpg (80.1 KB, 135 views)
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Old 01-24-2008, 06:10 PM   #775
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Those look GREAT! CHOCOLATE ALMOND??? OH, no...now I have to make a THIRD batch tonight!
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Old 01-24-2008, 06:26 PM   #776
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Thanks for the tips everyone! Wow, shadowzip....those choc. almond oopsies look incredible. Love to know how you made them.
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Old 01-24-2008, 06:39 PM   #777
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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.
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Old 01-24-2008, 07:40 PM   #778
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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.
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Old 01-24-2008, 07:52 PM   #779
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I hope to find it on sale here soon. I am almost out.
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Old 01-24-2008, 07:57 PM   #780
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Quote:
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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]

Last edited by PghPALady1974; 01-24-2008 at 08:00 PM..
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