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

[cleochatra]

Very cool, ouizoid! I have thicknthin. I might try that sometime!

I tend to hork it for chowders, gravies and soups. I never tried it with anything else. I like thicknthin because it contains no appreciable calories or carbs, and I don't have to keep corn starch in the house any longer!

[mac24312]

Do you still have some and how did it hold up doing the crust with Oopsies? I am thinking about doing me one..How did you do your SF pudding to make it LC?

Thanks and HUGS
Christina

[babydollsea]

I wanted to thank you Cleo for this recipe...I ended up making your recipe but followed another poster's idea with the xantham gum (since I had it on hand). I believe the oopsie was a little more sturdy. I cut it in half and made a buffalo burger! I did only make four instead of six with the mozzarella on top. Great recipe!!!

PS I love your website!

[cleochatra]

babydollsea-- thanks so much for your kind compliment on my site! I am so glad you stop by!

Woohoo on your oopsie success!

[helens]

Originally Posted by Yolande

I thought I had it down pat but now reading your post I found that I put the 1/8 teaspoon Xantan gum in the yolks and cream cheese mixture, instead of the whites. It stayed on the surface of the whites when I went to mix it and did not dribble to the bottom. It folded very nicely and came out looking very nice. I wonder if I should keep it this way, plus doing your whites with Xantan too.

~Yolande~ That sounds like a winner, too...I'll give it a try with my next batch and see what happens. I was pretty impressed that there was no runny yolk mixture in the bottom of the bowl when I added the Xanthan Gum to the whites, but maybe you've just hit on the right way of it!

[helens]

Originally Posted by ouizoid

I used Thick'nThin (which is a mixture of gums) instead of xanthan--added a half tsp to my 8 whites just as they reached the peak stage--added it to the 8 yolks and a tub of FF cream cheese--got 17 oopsies at 48 cals each--they were definitely much more substantial and puffy--I managed to slice one in half and use it as a sandwich--

~ouizoid~ Are you using ThickenThin not/Sugar or ThickenThin not/Starch?

[cleochatra]

I don't have runny yolks without the xanthan gum. Maybe it's the climate in Denver?

[helens]

~Cleo~ I was on your blog last night and was laughing so hard DH came over to see what the ruckus was about. I sent him a link to the Ding Dong story and he was laughing pretty hard too. You are FUNNY, girl!

[farley109]

[COLOR="Magenta"]How many can I eat before they become UNINDUCTION friendly??? I've made these twice now and I get 9 or 10 rolls. I cook them on my Pampered Chef stones and they NEVER stick!! But then I eat at least 4 as soon as they've cooled!! I even had Peanut butter on one and OMG!! My DH loves them too....And of course he isn't low carbing!! [/COLOR]

[cleochatra]

LOL! Well, unfortunately, there is no peanut butter on induction. If you're following '71 or 1992, there is no limits to cream cheese. On Atkins 2002, the limit is 3-4 ounces of cheese per day.

[farley109]

[COLOR="Teal"]Im kinda maintaining anyway....I still try to eat as close to induction as possible!! I LOVE my cream cheese and couldnt live without it!! But peanut butter I limit to about once a month!! Yesterday I needed something!! So I can eat pretty much all the oopsies I want right?? [/COLOR]

[ouizoid]

thick n thin Not Starch--I use 8 oz cream cheese and 8 eggs--1/2 tsp of TnT into the whites just as they were beginning the stiff peak stage--worked great--

[shelby7851]

I have read thru these threads, and my first attempt at these, i ended up putting them in muffin pans, because they were runny, ( my first attempt at whipping frothy whites) and i just mixed some up again. What happens is that they are frothy on top, but under the frothy whites it is wet and runny. I mix in the yolks, and so i get a nice mix on top, but i scooped out a few, they look good on the pan, but as i get to the bottom of the mixture, they get runnier and runnier, and run all over the cookie sheet.

Why am i getting froth on top and water on the bottom? i am pretty sure i didnt get any yolks in the white mixture, i do one white at a time, making sure they dont mix...

[snaggle]

I am so excited. My first batch is in the oven and lookin' exactly like the picture. The only thing that scares me at all is that I didn't have splenda packets, just the big yellow bag which I know is fluffier. I put in a rounded tsp. Hope that works. I am now just trying to figure out what I want to make and put on it for my late lunch/early dinner.
OOOOHHH baby, I can't wait !!

Thanks so much cleo.

[LovesDivine]

Never mind, found it on the 'uses for oopsies' thread...3rd post, I am such a blonde. Forgive...

[Big Red]

Originally Posted by cleochatra

If you're following '71 or 1992, there is no limits to cream cheese. On Atkins 2002, the limit is 3-4 ounces of cheese per day.

The Dr. Atkins Diet revolution that I have that was copyright 1972 says on cheese :
"CHEESE: four ounces a day for any hard aged cheese. [COLOR="Red"]NO [/COLOR]cream cheese or cheese spreads."

I wonder if you have the same book I do?

So if you are doing a strict induction on the Atkins 72 plan you really shouldn't have these...
thankfully I am doing the 1992 Updated Dr. Atkins NEW Diet Revolution...It allows you 3-4 oz of cheese, which includes cream cheese.
So Thank You Cleo for the OOpsie in your kitchen!!!

Karin

[Tecnokitty]

Thank goodness my A72 induction is long since over! I made these today and cut them in half. Put Almond butter and 0 carb jelly on them. Man o man it was GOOOOOD! I did not care for them at all when just out of the oven tho. Had to leave them in the ziplock in the fridge for a couple hours and then they were delish! Thanks Cleo

[qbu]

I just made the cream puff with these...OMG!!! It was soooooo good. That's only going to be a special occasion thing for me. I can see it getting out of control really fast!

Thanks again, Cleo for all of the ideas for use for these!

[ReneeD70]

Originally Posted by shelby7851

I have read thru these threads, and my first attempt at these, i ended up putting them in muffin pans, because they were runny, ( my first attempt at whipping frothy whites) and i just mixed some up again. What happens is that they are frothy on top, but under the frothy whites it is wet and runny. I mix in the yolks, and so i get a nice mix on top, but i scooped out a few, they look good on the pan, but as i get to the bottom of the mixture, they get runnier and runnier, and run all over the cookie sheet.

Why am i getting froth on top and water on the bottom? i am pretty sure i didnt get any yolks in the white mixture, i do one white at a time, making sure they dont mix...

Sometimes it can take 7-8 minutes of your mixer being at high speed to get your egg whites stiff. Stiff meaning you seriously can hold the bowl upside down and they do not move. They also take on a pearlescent sheen that only comes when they are in stiff peak stage. Once you see them that way, you'll know.
If they are anything less than that then are not ready. Are you adding your cream of tartar, or some kind of acid? I used 1/2 capful of vinegar.
Plus I stress enough to gently fold....I do it so slow and with the lightest touch possible.
Hope this helps.
And "frothy" is only the beginning stage of whipping them eggies.

Good luck!

[weasel!]

It takes me less than a minute to beat egg whites all the way to stiff peaks.

I use a hand-cranked rotary beater. It's from a thrift store. I don't even know if they make 'em any more! The blades are flat.

My handheld electric mixer takes about five minutes or more to get the same results, even at the highest speed. Same with my beloved KitchenAid. I don't use them for beating white stiff anymore. Even a hand whisk is faster than that.

[theislandgirl]

Originally Posted by LeighDear

..I cook a LOT....I've folded egg whites into so many things, not losing volume...it just seemed that the egg yolk/cream cheese mixture was too liquid for the amount of stiff whites....

I didn't soften my cream cheese....though it was from a tub, rather than a block..I weighed it instead of cut it....Maybe that's the problem...

Is there more liquid in tub cream cheese than brick cream cheese?
...

Yes, the tub cream cheese is much more soft and that can and will change the texture of the end product. I like the tub spreadable, but this does happen almost every time.

[NGJ26]

First, thank you Cleo for sharing. I made your recipe and it is AWESOME, even my DBF likes them. I've been experimenting with a "multi-grain" OOPSIE and will post when I get it down packed

In the meantime, here is what I do and my egg whites are very stiff, very quickly.... keep in mind FAT (i.e. oils) are the ENEMY when it comes to whipping up your whites, and NO plastic anything during whipping (i.e. bowls, whisks)

1)Seperate your eggs and let them come to room temp if you have time. You may want to give the bowl you are placing your whites into a vinegar wipe first (see step 3) And yes the older the eggs the better. BTW this is also true for easy peel boiled eggs. I know someone who buys eggs and lets them sit for a week in the fridge, then boils them.. the shells NEVER stick. I digress...

2) If using 3 egg whites, add 1/4 tsp Cream of Tartar to whites and lightly beat, just to distribute the Cream of Tartar. Let eggs sit for at least 5 minutes

3) Grab a paper towel, wet it with vinegar (preferably white, but cider will work and so will lemon juice). Now wipe off the inside of your bowl and your beaters, be careful not to touch the inside of the bowl with your fingers and ditto for the beaters, remember your hands have natural oils.

4)If you are using it, get but don't add your thickening agent (Xanthum, Thickenthin, Not Sugar, Guar Gum, etc...) I have mine in a shaker top bottle, but someone recommended 1/8 of a tsp. ( I use 2 generous shakes )

5) Begin Whipping your eggs ( I have a cheapo hand held model, like $5.99). When the eggs get very frothy, continue whipping but shake in your Thickening agent.... BAMM .. your eggs should get stiff quick. Beat until all the moisture is gone - don't be afraid to tilt and turn your bowl. Using the gum my eggs are usually done ( can tip bowl over with no fear) in about 3 minutes or less.

If you are not using the gum, your eggs should be done in about 5 - 7 minutes, keep in mind you can OVER BEAT and break down the whites you just whipped up, so if your beating longer than 8 minutes or so, there was probably some oil or residue on your instruments.

My disclaimer: This is what I do and it works for me, I sincerely hope it works for you

[HaleysNana]

Just have to add....I melted butter and sugar free honey on one last night for a sorta-sopapilla! Boy was that good!!! Thanks again Cleo!!! You've single-handedly saved my diet from another fall under that darned wagon!!

[FatFatnomore]

Originally Posted by HaleysNana

Just have to add....I melted butter and sugar free honey on one last night for a sorta-sopapilla! Boy was that good!!! Thanks again Cleo!!! You've single-handedly saved my diet from another fall under that darned wagon!!

sugar free honey???? I miss honey soooooo much! Where can I find the sugar free kind?

[HaleysNana]

Originally Posted by FatFatnomore

sugar free honey???? I miss honey soooooo much! Where can I find the sugar free kind?

I bought it at Walmarty and Super Target where the regular honey is. It sure is good with these and with a cup of hot tea now and then!!

[FatFatnomore]

Thanks for the info Haley'snana! I'm definitely going to look for it the next time I'm at Walmart!

[lisabinil]

Beware the sf honey! It's made with maltitol-the same stuff in sf candies like the Russell Stovers-gives horrible gastric distress to many. Walgreens also carries it.

[Big Red]

Is there a way to get these wonderful, so versitile, you can do anything with, oopsies to taste like, or kinda like, corn bread, without actualy making them full of carbs?

All that talk about sugar-free honey and butter has got me wanting corn bread LOL

[HaleysNana]

Originally Posted by lisabinil

Beware the sf honey! It's made with maltitol-the same stuff in sf candies like the Russell Stovers-gives horrible gastric distress to many. Walgreens also carries it.

Fortunately I'm one of those people that it doesn't bother. Thank God!! lol

Originally Posted by Big Red

Is there a way to get these wonderful, so versitile, you can do anything with, oopsies to taste like, or kinda like, corn bread, without actualy making them full of carbs?

All that talk about sugar-free honey and butter has got me wanting corn bread LOL

I don't know about that, but I do enjoy butter & honey now and then on my Carbquik biscuits....sure makes me feel like I'm cheating!

[lisabinil]

Originally Posted by Big Red

Is there a way to get these wonderful, so versitile, you can do anything with, oopsies to taste like, or kinda like, corn bread, without actualy making them full of carbs?

All that talk about sugar-free honey and butter has got me wanting corn bread LOL

You can add flaxmeal to firm them a bit but no not like cornbread I don't think. They are like a soft spongey meringue roll.