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Old 01-24-2008, 08:19 PM   #781
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Hey Guys:

I haven't made Cleochatra's Oopsies yet, nor have I read this whole thread to see if someone has already mentioned this, but I wanted to mention that back when I was making Atkins Revolution rolls, which I made with FF cream cheese, I found that adding some xanthan gum to the egg whites, (approx 1/8 -1/4 tsp) just as the first stiff peaks begin to form, created a higher, firmer, more substantial roll that didn't deflate while baking. My rolls were at least 1.5 inches high and I was actually able to slice each roll in half and use one roll instead of 2 for a burger or sandwich, which of course meant that my carbs and calories on each were significantly reduced. I should also mention that these were easier to cut in half directly out of the oven, as opposed to next day after fridging. I would just cut them all up and fridge/freeze them that way.

Let me know if this works out on these.

Susan
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Old 01-24-2008, 08:22 PM   #782
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I have never heard that Susan. I am interested to see if anyone has tried that yet!
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Old 01-24-2008, 10:01 PM   #783
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Man, I am so glad this became a sticky!
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Old 01-25-2008, 03:54 AM   #784
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Well yeah, if you're one of those lucky devils with a KitchenAid stand mixer! Show off! I'm so jealous. Us mere mortals in the kitchen with our regular little hand mixers would have a lot tougher time whipping up 12 egg whites at once!
but think of the work `out you are getting. You can post it on the exercise boards
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Old 01-25-2008, 06:50 AM   #785
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retro-- where does one find xanthan gum? I'd be willing to give it a whirl! How much does one add? Does it change the flavor?
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Old 01-25-2008, 07:19 AM   #786
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I am not retro but you can find it at any local health food store or even in some specialty food stores also. I have a local Amish store that carries it. I think we uses the same amount like we use Cream of Tarter but we will find out for sure.

Today I decided to do a double batch of these with my hand mixer. I think it turned out really great. I think the cheddar cheese ones are a little small for Hamburger buns and I think next time I want to do these for buns I will do them on a baking sheet covered with Non Stick Aluminum foil and do them 4 at a time. Tell me what you all think of them. The picture is a little blurry and I am sorry about that.

Later and HUGS
Christina
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Old 01-25-2008, 07:23 AM   #787
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[COLOR="DarkOrchid"]Christina, in the right hand pic is that the cream cheese in the middle of them?How did you do that??

PS... the pics are pretty clear to me![/COLOR]
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Old 01-25-2008, 07:38 AM   #788
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Yes..the cream cheese mixture is in the cream cheese danish post.. What I did was used 4 oz of cream cheese, 1 egg yolk and 1/2 teaspoon vanilla and 1/2 teaspoon of Orange extract. You soften your cream cheese and put the rest of the stuff into it in a bowl together. I let it sit while I took and fixed the rolls. After I got the rolls ready in my muffin top pans (I made the sides some higher that usual) I took the mixture and spooned some right in the middle of each bun and just baked at 300 for 30 min. I just used Cleo's Oops rolls for them. A couple more carbs per one but so good!!

Thanks..My digital camera sometimes just dont take pics that good or I am just not a good picture taker..LOL

HUGS
Christina
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Old 01-25-2008, 08:50 AM   #789
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Christina those look amazing!
See if you have a setting on your camera for close-ups, that is what I used on my pic.
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Old 01-25-2008, 09:01 AM   #790
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mac-- those look beautiful! Thank you for the tip on where to find the gum!

Can I offer a tip on the cream cheese filling? Never try to use food coloring to change the coloring of the cream cheese filling. Mine ended up pepto bismol pink. Let's just say, no one would touch them. LOL I'm going to try and make these with fruit preserves instead of CC as soon as I can make preserves and have them on-plan...
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Old 01-25-2008, 09:09 AM   #791
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OOPSIE STORAGE?

[COLOR="DarkOrchid"]Ok, what is the best way you guys are finding to store them? Ziplock bag? Brown paper bag? In fridge? out? Freeze?[/COLOR]
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Old 01-25-2008, 09:12 AM   #792
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I was able to freeze mine with no issues. I just thawed them again, pre-use.

In the fridge, ziplock, half-open to keep the buns breathing. Then, when you want to use the buns, take them out and set them on the counter for 15-30 minutes to let them breathe.
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Old 01-25-2008, 09:34 AM   #793
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Quote:
Originally Posted by cleochatra View Post
mac-- those look beautiful! Thank you for the tip on where to find the gum!

Can I offer a tip on the cream cheese filling? Never try to use food coloring to change the coloring of the cream cheese filling. Mine ended up pepto bismol pink. Let's just say, no one would touch them. LOL I'm going to try and make these with fruit preserves instead of CC as soon as I can make preserves and have them on-plan...
LOL..I dont and wont ever try too. TY Good. Do that and post. Always looking for something new to try with them.

HUGS
Christina
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Old 01-25-2008, 10:33 AM   #794
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Quote:
Originally Posted by cleochatra View Post
retro-- where does one find xanthan gum? I'd be willing to give it a whirl! How much does one add? Does it change the flavor?
Hi Cleo:

In addition to the other places mentioned for locating the xanthan gum, Netrition also stocks it. This may work with other gums if you have any on hand (guar?) but I've never tried others.

Re how much to use: I used to use 1/4 tsp xanthan per 8 egg whites in my Revolution Rolls tweak. Keep whatever cream of tartar you may already be using.

I don't recall the addition of the gum affecting the flavor.

By the way, I used to wait until the buns had been fridged overnight before using them because this softened them and made them less "brittle" -- more of a bun consistency and less of a "brioche" or croissant "flake", if you know what I mean. This had nothing to do with the xanthan -- I found the rolls as Atkins written were always this way anyway. Yours are probably more soft straight up because of the extra cream cheese, I imagine. . . .

Love to hear how these turn out for you once you eventually try them.

Susan

Last edited by retroworx; 01-25-2008 at 10:38 AM..
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Old 01-25-2008, 10:55 AM   #795
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I have xanthan gum and guar gum in my fridge. I will try it this weekend.
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Old 01-25-2008, 10:58 AM   #796
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Thank you, retro! I will look into the xanthan. I might wait a little while, just because these are suiting me right now, as they are, and I am not ready to make the change quite yet. Butbutbut, I am going to keep this in mind, because if there are other things I can do with xanthan, I might give it a shot! I just hate buying stuff and never using it!

Cool, Yolande! Let me know!
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Old 01-25-2008, 11:22 AM   #797
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I can't help but giggle about all these fantastic ideas for using these cleo rolls. Try putting some vanilla or chocolate Readi Whip between 2 and wrap in saran wrap and freeze for a delicious!!! ice cream sandwich. Yummmo

Judy
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Old 01-25-2008, 12:04 PM   #798
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I can't help but giggle about all these fantastic ideas for using these cleo rolls. Try putting some vanilla or chocolate Readi Whip between 2 and wrap in saran wrap and freeze for a delicious!!! ice cream sandwich. Yummmo

Judy
Oh Lord help me!!!!!!

As for storing - granted I'm a novice and have only made one batch (and granted it didn't last long enough to be a real storage issue) but I put them on a paper plate with a paper towel between each, covered them with a dish towel and left them on the counter - I don't recommend that though because they mysteriously disappeared (she says as she wipes the crumbs off her face)!
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Old 01-25-2008, 12:17 PM   #799
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[COLOR="SeaGreen"]After having this recipe for some time, I tried them for the first time last night. OMG!!! I ate THREE!!! All that needs to be said!!! WAHOO!!!

I also have a kitchenade mixer and they came out AWESOME!! Although instead of 6 I got 9 outta one batch!! I will be making them again and I have all kinds of ideas running threw my head!!


Thank you...Thank you!!! [/COLOR]
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Old 01-25-2008, 12:41 PM   #800
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I forgot to mention that when i make my ice cream I add a dash of Davinci vanilla syrup to the vanilla and a dash of Kahlua to the chocolate makes it taste much richer. I also do the same when I make myself a small (1/2) cup of ice cream for an evening snack. The ideas seem to be endless and valuable to lose or maintain.
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Old 01-25-2008, 01:00 PM   #801
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Cleo - Thank-you so much for this reciipe! I made some oopsie rolls the other night and had a chicken sandwich and it was very good! I'm excited to see all the cool ideas on things you can make - french toast, danishes, dinner rolls, burger buns, bread for sandwiches and the list goes on and on......


J.A. - That is a great idea to make those ice cream sandwiches out of them!!!


Another thought - maybe J.A. or someone else has done this already. But,make a chocolate oopsie -using cocoa powder - then taking the whip cream and rolling it up and freezing it. It may be a bit more like an ice cream sandwich if it's a chocolate oopsie. Oh my, wow - you can even make strawberry oopsies by using fresh strawberries in the recipe or you can use a sugar free strawberry syrup or extract. Then roll those up with the whip cream. You basically can make any flavored oopsie you want and any flavored whip cream too! Maybe try some chocolate chip oopsies and whip cream!

another idea - for those that love chocolate and peanut butter - can possibly make a chocolate oopsie, take whip cream and mix with peanut butter and roll that up and freeze it. Or, you can make a peanut butter oopsie (maybe) and make a chocolate cream filling for these.

I saw Renee's wonderful oopsies that she made in the silicone muffin/cupcake cups and I bought some Wilton's heart shaped muffin cups at Walmart yesterday. I can't wait to try these out. I've seen the silicone cups before - but didn't buy them because I thought "why would I ever need to make cupcakes or muffins, since I try to eat low carb?"

I'm also thinking that you can take a flavored oopsie - like chocolate for example and make these in the cupcake/muffin cups - when they're cooled you can make low carb frosting and spread frosting on the top of them to make oopsie cupcakes???
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Old 01-25-2008, 01:47 PM   #802
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I have my first batch in the oven! I am also brining a chicken to roast so I am going to have a club sammich (chicken, bacon, lettuce, tomato with lots of mayo) soon!
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Old 01-25-2008, 01:55 PM   #803
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Hi Cleo,Thank you for all the great recipies.Just to let you know,I make the cook and serve pudding using 1cup heavy cream and 1cup water.It comes out great and saves on the carbs from the milk.Happy Baking
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Old 01-25-2008, 02:08 PM   #804
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cleo's cheese sticks

Hey Cleo,I made your cheese sticks and they are wonderful.But how do you get the crumbs to stick.I tried mashing them on but toward the end of the batch,.the crumbs got too moist and ould not stick.Any advice?Thank You
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Old 01-25-2008, 02:10 PM   #805
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YUM! I put butter, cinnamon and Splenda on the first one and it was okay. Then I put strawberry Davinci's on the second one and WHOA! Now I want to eat the whole batch. I don't understand how something which is not bread can taste so much like bread.

My first batch came out as pretty as the pictures! I used Silpat, which is great and saves so much work.
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Old 01-25-2008, 04:06 PM   #806
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Subscribing before I pass out from pure oopsie bliss!

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Old 01-25-2008, 04:11 PM   #807
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YUM! I put butter, cinnamon and Splenda on the first one and it was okay. Then I put strawberry Davinci's on the second one and WHOA! Now I want to eat the whole batch. I don't understand how something which is not bread can taste so much like bread.

My first batch came out as pretty as the pictures! I used Silpat, which is great and saves so much work.

Will have to dry them with Davinci's on them Yum!! Its very easy to eat the whole batch. I want a Silpat..are they worth the price?

HUGS
Christina
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Old 01-25-2008, 04:12 PM   #808
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Hey Cleo,I made your cheese sticks and they are wonderful.But how do you get the crumbs to stick.I tried mashing them on but toward the end of the batch,.the crumbs got too moist and ould not stick.Any advice?Thank You
Please post where the cheese sticks are. If these oops rolls are this good..the cheese sticks will be too!!

TY and HUGS
Christina
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Old 01-25-2008, 04:28 PM   #809
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Will have to dry them with Davinci's on them Yum!! Its very easy to eat the whole batch. I want a Silpat..are they worth the price?

HUGS
Christina
YES!YES!YES!YES!

I use mine all the time. I use parchment paper too but I like the silpat so much better.
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Old 01-25-2008, 04:31 PM   #810
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Please post where the cheese sticks are. If these oops rolls are this good..the cheese sticks will be too!!

TY and HUGS
Christina
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