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Old 02-16-2008, 03:44 PM   #1141
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look what i did!!! LOL...i made orange creamsicle cake! no need to adjust the color on your monitor, it is actually orange




i doubled the recipe, but i freely admit that i am really quite averse to measuring while i cook! i dunno what my deal is! so, i used 6 eggs, 8 ounces of cream cheese, some vanilla extract, some orange extract, 6 packets of splenda (i like my sweets SWEET) package of sugar free orange jello. again, my peaks did not get stiff enough but i got sick of standing there with the blender i added a little xanthan gum along with the CoT to the whites.



please excuse my dirty stove...ive been slacking on that for a while im not sure what size that baking pan is, but it took all the batter. it was big and puffy when it first came out but it shrunk quite a bit as it cooled...

ive also whipped up a batch of lindasue's buttercream frosting which is induction friendly and im just waiting for it to cool and i'll take a pick with it fully frosted. this is so much fun!


but im well aware of my portion control issues, so im gonna take at least half the cake over to my friend's house as a thank you for letting me come over and do my laundry he's a low carber too
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Old 02-16-2008, 04:44 PM   #1142
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Originally Posted by theislandgirl View Post
What were you thinking?! They have like a year shelf life, min 6 months unrefrigerated...the iffy water is the calcium chloride (or whatever), it's a lovely chemical smell that goes away when rinsed thoroughly -- and there's technically nothing edible in there, even for beasties, just gelled soluble fibers ! I think various health agencies make those refrigeration rules just to be on the paranoid side...

ps: pickling spice is a combination of mustard seed and bay leaf and peppercorns and such, used to flavour pickles, etc...if that's what you were looking for, well, it wouldn't have helped any, dear Babs!
Mea Culpa . If I order them again, I will 'bite the bullet'. Actually, it sounds better than going to an aquarium shop for ingredients to cook with But - oh, they look just like anaemic worms in that squishy bag - I should be selling them TO the fishies
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Old 02-16-2008, 04:50 PM   #1143
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I would love the recipe! I can buy them here but only at Whole Foods which is a once amonth trip for us due to distance and cost. It would be great to be able to make them at home! If you still have the recipe please do pass it on or Jude, could you please pass it on? Thanks a bunch!
I still have the recipe somwhere, Tecnokitty, if you still want it, but as Jude says, it's hardly worth the effort. It could be very difficult to get right, even if you find the piickling spice. It needs glucomannan flour as well, which you have to order from the suppliers of the noodles (who won't send them to me in Ireland )
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Old 02-16-2008, 05:08 PM   #1144
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It's beautiful, Need2Lose! Can't wait til you taste it. It'll be at it's tastiest tomorrow. nom nom nom
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Old 02-16-2008, 07:11 PM   #1145
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Cleo - When you take them out of the freezer, how long does it take for them to thaw out?
??
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Old 02-16-2008, 07:25 PM   #1146
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I believe she said 10 to 15 minutes on the counter would do the trick.
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Old 02-17-2008, 12:58 AM   #1147
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I believe she said 10 to 15 minutes on the counter would do the trick.
She said 10 to 15 minutes to thaw out from the refrigerator. I was asking about thawing out from the freezer.
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Old 02-17-2008, 07:05 AM   #1148
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Has anyone made these with part Mayo, part cream cheese or am I better off making a batch of each? I want to use some for breakfast and some for hamburger rolls, etc, I don't want them too sweet.Thanks.
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Old 02-17-2008, 07:21 AM   #1149
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I made an orange creamcicle cake too!!I used almost the exact ingrediants as you except for the vanilla.I also made mine a two layer cake and put a little bit of crystal light orange drink powder into the frosting.My DH (who is very picky)loved it.
I'm also going to take half of it over to my sister's house because I got up thinking about having some for breakfast,I didn't btw.
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Old 02-17-2008, 07:41 AM   #1150
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Crystal Light! That would probably work instead of Kool-Aid to mix in the batter.
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Old 02-17-2008, 08:02 AM   #1151
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I haven't read through all of this, so if this has been previously stated, I'm sorry.

To those of you who can't get the egg whites to peak - are you mixing in a plastic bowl? Your egg whites won't peak in plastic. Use a chilled glass or metal bowl (thank you Martha Stewart).

Also, be sure you are using the Cream of Tarter or they will not hold their stiffness.

I've got my first batch in the oven - I'm making egg salad for lunch. I'll post pictures when they are done.

HTH

Last edited by JillyBug; 02-17-2008 at 08:05 AM..
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Old 02-17-2008, 08:03 AM   #1152
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I made a black cherry cake with 2 batches of oopsies and 1 pkg of jello. I frosted it with sweetened whipped cream with part of a pkg of black cherry Koolaid. The frosting was great. The cake needs work. I think I may try some protein powder next time and Koolaid instead of jello for the cake.
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Old 02-17-2008, 09:12 AM   #1153
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ew1 I like to use both. I love the texture over using one or the other.

Hey DreamChaser, earlier in the thread there was an experiment with freezing the oopsies, compliments of lovely Cleo. I thought she'd said the 10 to 15 minute on the counter thawing time worked just as well for frozen. Give it a try with one.. why not?
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Old 02-17-2008, 09:22 AM   #1154
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well, the verdict is in! the cake is totally yummy!! i had a small piece last night and it was good! the only thing i might do is omit the orange extract or use a little less...its giving me a slight aftertaste....but other than that, im enjoying it! the buttercream frosting is AWESOME! i'll definitely be making that again at some point! i have peach and cherry jello too, so im gonna make those flavored oopsie cakes too!

here it is all frosted....






and here's my slice...it was really good last night, but i havent had any today. it chilled in the fridge overnight.

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Old 02-17-2008, 09:24 AM   #1155
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i bought sugar free/fat free banacreme yogurt....what kind of oopsie masterpiece can i make with that??
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Old 02-17-2008, 09:28 AM   #1156
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Thanks, I made one batch the regular Oopsie recipe and then for lunches I used 2 parts cream cheese and 1 part mayo. That worked beautifully, the roll wasn't too eggy or cream cheesey and I used a pinch of onion powder instead of splenda for this version.
These are brilliant!!!
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Old 02-17-2008, 10:27 AM   #1157
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[COLOR="DarkOrchid"]Those of you making them in a muffin pan instead of free form........
how long are you baking them? The normal 30 minutes? I need to make some of these tonight but cant decide which way I want to do them. [/COLOR]
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Old 02-17-2008, 11:16 AM   #1158
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Hey DreamChaser, earlier in the thread there was an experiment with freezing the oopsies, compliments of lovely Cleo. I thought she'd said the 10 to 15 minute on the counter thawing time worked just as well for frozen. Give it a try with one.. why not?
Thanks Denise. I'm sure I'll be trying it out.
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Old 02-17-2008, 12:56 PM   #1159
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I wanted to stabilize the whites with Not Sugar, and reached in and found a bag of Cakeability. . .which has egg whites and the gums. . .and voila it worked just great.

Probably can't buy the product any more. . .but if you have some, it works great! I also used cream of tartar.
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Old 02-17-2008, 01:03 PM   #1160
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Those of you making them in a muffin pan instead of free form.......
Hi.I made my batches in 2 muffin top pans, did them for the whole 30 min side by side and they came out perfect. I made 2 batches, they might have needed the full 30.
You need to gauge it in your own oven, look at them at 20, 25 min and decide.Ovens can actually vary a little in the actual temp vs the temp dial.
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Old 02-17-2008, 02:14 PM   #1161
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These are awesome no matter what plan you're on! I started South Beach and never thought I'd find a decent bread substitute for phase 1. I used 4 oz. (1/2 of an 8 oz. pkg.) Kraft Philadelphia Reduced Fat Cream Cheese in the recipe, instead of regular cream cheese, and these came out wonderful!

Cleo, if you ever read this, THANK YOU for coming up with this recipe. They are terrific! I can now see why everyone's crazy about them!
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Old 02-17-2008, 05:33 PM   #1162
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I wanted to stabilize the whites with Not Sugar, and reached in and found a bag of Cakeability. . .which has egg whites and the gums. . .and voila it worked just great.

Probably can't buy the product any more. . .but if you have some, it works great! I also used cream of tartar.
Netrition has it.
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Old 02-17-2008, 05:35 PM   #1163
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well, the verdict is in! the cake is totally yummy!! i had a small piece last night and it was good!

here it is all frosted....
How did you make that buttercream frosting?
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Old 02-17-2008, 06:33 PM   #1164
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Hi.I made my batches in 2 muffin top pans, did them for the whole 30 min side by side and they came out perfect. I made 2 batches, they might have needed the full 30.
You need to gauge it in your own oven, look at them at 20, 25 min and decide.Ovens can actually vary a little in the actual temp vs the temp dial.

[COLOR="DarkOrchid"]I would have tried a muffin top pan if my absent minded store manager would have picked one up at our other store for me!!!! I have asked him about it 3 times!!! I said if I were this other associate that he favors it would have been there the day after I asked! [/COLOR]
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Old 02-17-2008, 10:44 PM   #1165
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How did you make that buttercream frosting?
its a recipe from lindasue's website....its a stick of butter, half a cup of heavy cream and 24 packets of splenda (equivalent of a cup of sugar) boiled for a few minutes and then you add half a teaspoon of xanthan gum and chill it for a few hours....then when its completely cold, i whipped it up with my blender. it was fantastic! the whole batch is about 29 carbs....and its meant to be about 9 servings
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Old 02-18-2008, 05:06 AM   #1166
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I have to correct my review of the black cherry cake. It was great the second day. Got 2 thumbs up from my husband.
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Old 02-18-2008, 07:07 AM   #1167
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WOW!! That orange creamsicle cake looks awesome!!! This recipe is sooooo diverse!!!! I haven't experimented since last week when i made the tiramisu. Probably try again today since i am home from work!!!
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Old 02-18-2008, 10:46 AM   #1168
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WOW!! That orange creamsicle cake looks awesome!!! This recipe is sooooo diverse!!!! I haven't experimented since last week when i made the tiramisu. Probably try again today since i am home from work!!!
i am soooo loving it! its very lucky that i took half to my friend...its far too yummy!!! im eating some right now! its a few days old and nice and chilled....
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Old 02-18-2008, 02:36 PM   #1169
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Dang this thread is so long it reminds me of the Kimmer thread.

Can someone tell me if these can be frozen?

Thanks
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Old 02-18-2008, 04:04 PM   #1170
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Dang this thread is so long it reminds me of the Kimmer thread.

Can someone tell me if these can be frozen?

Thanks
Absolutely! I freeze them every weekend and take out a couple a day so I don't have to worry about baking after work. They turn out great! No loss of taste or texture.
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