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Old 02-12-2008, 06:33 AM   #1051
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These muffins sound good! I'm really going to give it a try because I'm seriously wanting a burger that I can hold. It sounds kinda cool will give it a shot today!
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Old 02-12-2008, 02:00 PM   #1052
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Well, I was gonna brag about how I had a sloppy joe on Oopsies, but I just discovered that my oven cooks too high, and so I got a thermometer to make sure that the temp was 300. well I think I undercooked my Oopsies! They looked beautiful and lightly browned, and I let them cool for like 40 min, but when I bit into it it was Wet.

I think I Overstabilized my whites. I used cream of Tartar and a tiny sprinkle of xanthan and it held together well. Folding was weird, but it always is. they stood up on the cooking sheet well. I guess that was because there were huge caverns of stiff egg white that didn't break down in the folding. Oh well. back to the kitchen. Too many variables.
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Old 02-12-2008, 02:13 PM   #1053
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Tecno-- you tease! It sounds good

Hi terrioso! I am so glad that they're turning out better-- I barely fold in the yolks. It seems to mix together well without much effort. Weird, I know... Welcome to the board, BTW!

Trents-- I feel the same way. Who misses bread? Not me! I went to Red Robin lasy night and had a huge burger on an oopsie, and it was tremendous!

greannmhar-- I've never overbeaten whites before, but you can overmix the whites with the yolks. I find that I only need to fold two to three times in order to have the mixture fully together. Then, if there is any runny mixture, I spoon it over the tops of the more set rolls at the end.

Yummy's-- these rolls were for the Baconator in my house for the longest time. For a more savory flavor, I sub out the Splenda for dry mustard and a small amount of dill weed...

I took Shop Class in middle school-- it's where the cute boys were.

Boushela-- I made a batch last night right before we ran out the door to a restaurant and then I was ready to go! Even warm I let them cool on the restaurant table and they were ready to go by the time food came...
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Old 02-12-2008, 04:20 PM   #1054
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I've never overbeaten whites before, but you can overmix the whites with the yolks. I find that I only need to fold two to three times in order to have the mixture fully together. Then, if there is any runny mixture, I spoon it over the tops of the more set rolls at the end.
Thanks, Cleo - I added some whey protein to my last batch and that helped the texture a lot. My whites get really HUGE - I add a little vinegar with the COT, maybe that's why. I never have a problem with the fold part. I think it helps to temper the yolks with a bit of the beaten white beforehand - works for me.
Great recipe
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Old 02-12-2008, 05:13 PM   #1055
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[COLOR="Navy"]Hi. My name is Anne and I'm now an oopsie-aholic! What a GREAT recipe. I wish I had let mine sit on the counter overnight, but after toasting one it came out just perfect.

Has anyone tried to use half cream cheese and half shredded cheddar? Or, is this a giant no-no. I buy the light Trader Joe's shredded cheese, which is one carb. It might be a great hamburger roll. (I think the stats are right)

Here are the stats from ****** with 1.5 oz cream cheese and 1.5 oz light shredded cheddar and 1 tsp reconsituted onion flakes, and a 1/4 tsp garlic powder:

........grams....cals....%total
....Total:....377
Fat:....30....269....72%
Sat:...14....126....34%
Poly:....3....23....6%
Mono:..10....89...24%
Carbs:...4...16...4%
Protein:..22..88..24%

I'm going to try this and see what happens. How bad could it be...or, how good can it be???

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Old 02-12-2008, 07:13 PM   #1056
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[COLOR="Navy"]I recalculated the recipe with the cheddar cheese - here are the accurate stats (I put the TJ's shredded cheese into ****** this time) and what the rolls look like at the 15 min mark in the oven. They smell heavenly. The calories are higher than what I posted before, but not substantially. They are still only 1 carb per roll.

........grams.....cals.....%total
Total:............497 (83 for 1 roll)
Fat: 37....329....67%
Sat: 18....166....34%
Poly: 3.....23....5%
Mono: 10...89....18%
Carbs: 6....22....5%
Protein: 36...142..29%

After 15 min in the oven.


Here's the finished product.


PS I always use Cream of Tartar for my egg whites and they come out perfect.


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Last edited by AnDee; 02-12-2008 at 07:30 PM..
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Old 02-12-2008, 08:55 PM   #1057
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I made these last night and am hopefully mkaing tuna salad tomorrow to eat on my oopsies.

Was going to got o wendy's for a baconator burger tomororw but tis supposed to be nasty icy and snowy weather-yucky

Well, I didnt get my baconator from Wendy's since the weather was bad. Maybe tomorrow, but the weather may be bad then, too, they say. (Personally, I think it is a conspiracy to keep me from the baconator! )

I did try my oopsies today, though, to make a tuna salad sandwhich. Yummy!

My oopies got sticky in the ziplock bag though. I let them cool two hours then bagged them and left the bag half unzipped laying out on the counter. They were sticky today, but tasted good.

I'm not sure how to avoid the stickiness.

Can these be toasted? I thought maybe I seen a post somewhere saying they can be, but I can't find it now. Has anyone tried it, and if so was it a success?
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Old 02-12-2008, 09:10 PM   #1058
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[COLOR="Navy"]I brought one to work today and toasted it and it was great. It got rid of the stickiness. I put a schmear of cream cheese on it and it was heaven.

I'm leaving the cheddar cheese oopsie rolls on the cooling rack overnight to see if they'll be less sticky. Then, I'll put them in partially open ziploc bag.

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Old 02-12-2008, 10:42 PM   #1059
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OMG I just made the oopsie's tonight and they were great. They tasted sweet to me so I kept thinking french toast or mini cream puff. I will leave out the splenda next time and make them more savory.
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Old 02-13-2008, 12:56 AM   #1060
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Originally Posted by cleochatra View Post


Some add-ins I've tried:

green olives and shredded cheese
green olives, ham and cheese
ham and cheese
cheese and chives
so, when do you add in the add-ins?
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Old 02-13-2008, 01:07 AM   #1061
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I've never tried to mix egg whites by hand before! It takes long enough with the mixer. If you have wrists of steel, you could give it a shot, but make sure you majorly cool the mixing bowl before you start. Hand mixers can be pretty cheap, but I haven't shopped for one lately!
i tried in 9th grade home ec because SOME people werent very SPECIFIC about the meringue for my lemon meringue pie! (yes im still quite bitter about that! she acted like i shouldve known! whats a 13 year old know about pie?!?!?)

anywho, the results are poo....you wont get stiff peaks. at all.
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Old 02-13-2008, 09:39 AM   #1062
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so, when do you add in the add-ins?
i was going to ask the same thing!
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Old 02-13-2008, 09:46 AM   #1063
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i was going to ask the same thing!
Add them to your yolk mixture right before you fold into your egg whites.
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Old 02-13-2008, 09:54 AM   #1064
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Add them to your yolk mixture right before you fold into your egg whites.
Thanks!
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Old 02-13-2008, 12:22 PM   #1065
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Tecno-- you tease! It sounds good

Boushela-- I made a batch last night right before we ran out the door to a restaurant and then I was ready to go! Even warm I let them cool on the restaurant table and they were ready to go by the time food came...
~Cleo~ Do they get upset in your restaurants when you bring food IN?
Some of the places we've been here in western WA get sort of grumpy when we try to bring in our own food or drink.
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Old 02-13-2008, 12:40 PM   #1066
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BTW Cleo, if I would have know you were going to come up with this oopsie I would have taken stock in Philly cream cheese!!!!!!!! I could have been rich! Rich I tell you...LOL! Also, I started putting half a bar into each batch just so I can keep things easy. It's DELISH! I am down to one square of my oopsie bread left and only have 1 half of a cc bar left in the fridge. I dunno if I can make that last till Friday..eeeekkk.
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Old 02-13-2008, 01:28 PM   #1067
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BTW Cleo, if I would have know you were going to come up with this oopsie I would have taken stock in Philly cream cheese!!!!!!!! I could have been rich! Rich I tell you...LOL!
Tell me about it, Tecnokitty! We all could have! LOL

Quote:
Also, I started putting half a bar into each batch just so I can keep things easy. It's DELISH! I am down to one square of my oopsie bread left and only have 1 half of a cc bar left in the fridge. I dunno if I can make that last till Friday..eeeekkk
I was wondering about this! I tried to split the philly cheese into thirds and use 1/3 of a bar per batch but they came out super tender and kinda crumbly. I guess more like the original rev rolls? Sigh, guess I'll have to go for 1/2 the bar. Ooh, or maybe decrease the eggs by one? Or add a dollup of mayo... hmmm I'll probably try them all.
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Old 02-13-2008, 01:53 PM   #1068
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Denise, please please let me know how they come out with the different variations!! I think next time I make them I may try using a loaf pan and see how it comes out.
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Old 02-13-2008, 02:00 PM   #1069
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I am eating another tuna salad sandwhich on oopsies right now, and no stickyness! This time, I toasted my oopsies in the toaster till they were more browned and they weren't sticky! They held up even better than without toasting them, too.

Last edited by Yummy's_Girl; 02-13-2008 at 02:21 PM..
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Old 02-13-2008, 02:12 PM   #1070
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humm, I ate my last one today but I have never tried toasting them. When I make my next batch I will give that a shot Sammi, thanks
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Old 02-13-2008, 02:17 PM   #1071
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humm, I ate my last one today but I have never tried toasting them. When I make my next batch I will give that a shot Sammi, thanks
They are even yummier that way! HTH
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Old 02-13-2008, 04:06 PM   #1072
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Tell me about it, Tecnokitty! We all could have! LOL



I was wondering about this! I tried to split the philly cheese into thirds and use 1/3 of a bar per batch but they came out super tender and kinda crumbly. I guess more like the original rev rolls? Sigh, guess I'll have to go for 1/2 the bar. Ooh, or maybe decrease the eggs by one? Or add a dollup of mayo... hmmm I'll probably try them all.

i often use a half a bar per batch (4 oz) and just add in another egg to keep it proportionate (total of 4 eggs per batch)...that makes 6 "good sized" buns!
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Old 02-13-2008, 05:20 PM   #1073
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Well, I ended up using 1/3 of the cream cheese with three eggs and added a tablespoon of mayo. I also beat my whites a bit longer and they got uber thick! Started climbing up the mixer kinda thick. I used a dash of cream of tartar before beating whites and added a tsp of xanthum just as the soft peaks began. All together the buns turned out big, fluffy and much sturdier. The only difference between this and last time was the added mayo. Let you know how they taste on next report!
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Old 02-13-2008, 06:31 PM   #1074
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Taste with the added tablespoon of mayo is awesome! Way sturdier than when I tried to use just the third of cream cheese brick. I like that I can now get three nice sized batches per brick of cream cheese. Also the added tablespoon of mayo stopped the sticking I was experiencing before. Used regular foil with pam spray and didn't even need to use a spatula to remove.
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Old 02-13-2008, 07:39 PM   #1075
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Denise, I think my brain is fried today. Can you tell me how many eggs you used and how many Oz of CC? lol, I am having one of those days today! Thanks
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Old 02-13-2008, 07:49 PM   #1076
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Denise, I think my brain is fried today. Can you tell me how many eggs you used and how many Oz of CC? lol, I am having one of those days today! Thanks
No problem, Tecnokitty, happens to the best of us!

I divided the 8 oz block of cream cheese into three parts. So that works out to be a little over 2.5 oz for the three eggs. But they came out too brittle; almost as if I'd made the original rev rolls. So I added a tablespoon of mayo and that put the recipe at:

3 eggs
2.5 oz cream cheese
1 tablespoon mayo
dash of cream of tartar
1 packet splenda
dash of salt
1 tsp xanthum gum

Makes for dense high oopsie rolls. High enough to split one in half for a single sandwhich or burger. Yay!
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Old 02-13-2008, 08:51 PM   #1077
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okay, so heres my oopsies....i just followed the recipe and hoped for the best! i didnt see all the fabulous egg white beating tips early on in this thread before i started so i will try those next time. my peaks werent as stiff as they shoulda been, but i was sick of standing there with the hand mixer! okay, now for the unveiling!



they were so pretty and golden! here, theyre just sitting on a plate in the microwave. i have a mouse that just wont die and i didnt want him munching on my oopsies while i slept!

and the next morning i whipped out the foreman grill and made oopsie grilled cheese sandwiches! they were pretty good, but a little salty because i may have put too much in the rolls and then the american cheese i used was uber salty. but all in all, very yummy!





i want to try sweet ones next! im gonna get some jello and eat them with whipped heavy cream (sweetened with splenda)
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Old 02-13-2008, 09:01 PM   #1078
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i need some supplies...i dont have nearly enough bowls! and im afraid im gonna need a toaster oven, STAT!
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Old 02-13-2008, 09:45 PM   #1079
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N2L, your rolls are beautifulllllll! And that grilled cheese! Girl, I'm salivating and I'm not even hungry! LOL
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Old 02-14-2008, 12:12 AM   #1080
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Has anyone else been bothered by the dryness & kinda wierd after taste?? I can't seem to get past that after taste.

Is there anyway to make them moister without them breaking down?
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