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Old 05-19-2008, 11:49 AM   #1591
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CanadaBoy - you might also be careful to use a scrupulously clean glass or metal bowl (not plastic) and clean beaters to whip your egg whites. Any fat (or any tiny bit of egg yolk) will prevent the whites from foaming. Best of luck!
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Old 05-19-2008, 03:43 PM   #1592
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I made my first batch Sunday morning and they turned out great, I used a muffin top pan. I hadn't realized they needed to stay out so long so I took them back out of the baggies and left them air out over night. I did however take two of them to Red Robin with me for dinner that night, I ordered the burger wrapped in lettuce so I didn't waste a good bun them just used some of that with my sandwich - yummy. Thank you so much for the recipe and advice on storage.
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Old 05-21-2008, 07:50 AM   #1593
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I'm having a problem with my Oopsie rolls - I can't seem to keep any extra because I just keep eating them!

I used them for rolls for a home-made version of a fast-food fish sandwich (leftover parmesean crusted haddock, nuked + mayo and dill relish on 2 Oopsies...good stuff.) Then I heated 2 more in the toaster oven and topped them with melted coconut oil and s.f. caramel syrup...voila, dessert. At dinner, I had 2 as 'dinner rolls.' I just can't keep these things around! Next time, I'm making a triple batch!

Oh! This last batch I made had a 'sourdough' flavor because I used homemade yogurt cheese instead of cream cheese. The texture was perfect and the bit of sourdough taste was very nice.

As far as any egg white issues - My KitchenAid stand mixer with whisk attachment whips those egg whites until stiff in no time. They almost turn into a ball, then I know they're ready.
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Old 05-21-2008, 08:48 AM   #1594
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One thing I"ve noticed the last couple times I've made oopsies is that at some point while whipping the egg whites, it will suddenly feel a little more difficult to move the mixer around in the bowl of egg whites (I use a hand held electric mixer). If you're not watching for it, you might not notice it though. Anyhow, this is when I know they're stiff enough. I still check to make sure they form very stiff peaks, and that they don't move at all when I turn the bowl upside down though.
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Old 05-22-2008, 02:50 PM   #1595
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I just made my first batch....they are cooking now! Let's see how things look in about 25 minutes!
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Old 05-22-2008, 03:12 PM   #1596
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These things are making this WOE SO much easier for me! the one thing I missed most of all was sandwiches. I have made regular oopsies, sweet oopsies, and oopsie pizza crust, and they all turned out wonderful.. the best part is just grabbing a quick sandwich when I am hungry like I used to do when I didn't have time to cook. Cleo, you ROCK for sharing this, and I am so grateful for all the variations I have found. However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.
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Old 05-22-2008, 04:33 PM   #1597
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SUCCESS!!!! They turned out awesome. My first time to do egg whites too!!!

Can't wait to have french toast tomorrow morning, and a hamburger for lunch!
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Old 05-24-2008, 07:49 PM   #1598
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However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

I think someone said to use a canoe pan - I bought a twinkie pan which is the same thing but I haven't tried it yet - darn I should of I made two batches of oopsies today.
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Old 05-24-2008, 09:10 PM   #1599
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I make two long buns as a hotdog bun and then sammich it in that way. I haven't tried slicing bread in half. Some make the circles on pans and then wrap them.
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Old 05-25-2008, 05:15 PM   #1600
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Old 05-25-2008, 06:45 PM   #1601
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Ha ha! Thank you. I was being silly. I love my low-carb books.
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Old 05-26-2008, 06:04 AM   #1602
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Quote:
Originally Posted by skg View Post
However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

I think someone said to use a canoe pan - I bought a twinkie pan which is the same thing but I haven't tried it yet - darn I should of I made two batches of oopsies today.
When I have flat oopsies, they curve around a dog just fine. I cant imagine it would work with a fluffy oopsie. I guess you could make a batch of oopsies ad deliberately beat down the batter on the last two scoops and then pour a flatter, more bendable oopsie. Or you could make a regular fluffy oopsie and scoop out the middle like I did for the danishes, that leaves room for a dog to sit inside.

Last edited by metqa; 05-26-2008 at 06:06 AM..
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Old 05-26-2008, 06:10 AM   #1603
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I don't have any problem curving a "fluffy" oopsie around a hot dog, but I always do it with oopsies that have completely cooled and have been stored for a while, so they're really soft. Even if I put them in the toaster oven to reduce the exterior moisture, they're still soft enough to wrap around a hot dog.

This may again come back to the amount of humidity in the air - Other than right as they come out of the oven, my oopsies are really not brittle at all. After cooling on a rack for a few minutes, they become softer and more pliable. In a very dry environment, they might not ever become quite so pliable. I think it's just one of those YMMV things.
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Old 05-26-2008, 05:23 PM   #1604
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I just made my first batch of these and they came out PERFECT!!! I am so glad I read most of these posts so that I knew what to look out for. Also, I do not have a muffin top pan so I used a plain ole cookie sheet. Risky, I know! But hopefully my experience will help any newcomers:

1) As suggested by someone else, I used 1/4 tsp of cream of tartar to ensure that the peaks of my whites would stay nice and stiff. I also used 2 packets of splenda which made them too sweet, so I am going to use less next time.

2) I used an electric hand mixer on high until the whites stuck to the bowl, even when the bowl is turned upside down, AND the peaks of the whites stood up straight without bending.

3) Before combining the yolks and the whites together, I scooped out about 2 spatula-full scoops of whites and stirred them gently into the bowl holding the yolks. Stir gently yet thoroughly. You will see the yolks mixture will lighten in texture and color and volume. THEN, I pour the lightened yolks into the whites and FOLD gently. Gently is the key! So when I plopped them onto the cookie sheet, the batter did not run at all and I had perfect mounds that held together.

4) My oven runs a bit hot, so I only had to bake mine for 20 minutes. The key was watching them become a golden brown and I knew they were ready.


Right now, I am eating 2 oopsies with 2 poached eggs and non-maple pork sausages! My favorite breakfast is to eat poached eggs on buttered toast. Oopsies are a GREAT replacement and sop up the yolk perfectly.

Last edited by Qgirl; 05-26-2008 at 05:24 PM..
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Old 05-29-2008, 11:40 AM   #1605
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Cleo, wanna have my babies??? These are awesome! First of all thanks to you for the recipe, second thanks to all the kind folks on here for the tips on egg whites. I made them, they were actually more biscuit like than I imagined, and so next time I must flatten them a bit more....however, I had a blt with the rolls and can I just say YUMMMMMMMMMMMM.

I also had strawberry shortcake...it was the most amazing taste ever. These little suckers just pick up whatever flavor you try to give them.

So I needed to tell you that you rock!!!!!!!!

Thanks
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Old 05-29-2008, 11:00 PM   #1606
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First batch

I'm a long time lurker. I really like the oppsies! I made my first batch today. For the most part they turned out well. A little flat ( less folding next time). The only problem I had was sticking. I sprayed the heck out of the pan, but they did stick anyway. Any tricks? Should I try parchment paper? I will also look for the MT pan that everyone is talking about. There is every store imaginable in vegas so I should be able to find anything.
thanks for the great recipe! I don't like the flavor or texture of 90% of low-carb products, this one is a keeper.
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Old 05-30-2008, 07:48 AM   #1607
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Should I try parchment paper?
Yes....they never stick and you don't have to wash your cookie sheet because the dough never touches it...I love parchment paper....I just let them cool for a min and then I flip the whole piece with the oopsies on it onto my cooling rack and peel the paper off........ready to be re-used..they never fail and clean up is a breeze
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Old 05-31-2008, 07:04 PM   #1608
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Lise, that is THE cutest pup I have EVER seen!
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Old 05-31-2008, 08:12 PM   #1609
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Lise, that is THE cutest pup I have EVER seen!
Thanks Lily....she is 3 months old and weighs 1.7 lb....she has us all twisted around her cute little paws......her name is Missy
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Old 06-01-2008, 06:49 AM   #1610
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OK...add me to the list of oopsie fans! I have made these twice in the past few days and I am just getting ready to go down to the kitchen and make another batch. These are my current favorite!
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Old 06-05-2008, 02:36 PM   #1611
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Thanks Lily....she is 3 months old and weighs 1.7 lb....she has us all twisted around her cute little paws......her name is Missy
Ooops...quick thread jack...but I resent that name for a dog hehehe
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Old 06-05-2008, 02:40 PM   #1612
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Ooops...quick thread jack...but I resent that name for a dog hehehe
another quick thread jack...

missi!! so great to see you!
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Old 06-10-2008, 12:38 PM   #1613
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Pulled Pork and coleslaw on an oopsie....

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Old 06-10-2008, 02:14 PM   #1614
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That looks FABULOUS! I love the combination of flavors and textures.
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Old 06-15-2008, 03:40 PM   #1615
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Just a humble PB & J

I had a peanut butter & jelly sandwich on Oopsies today. This is probably the best batch I've ever produced so far. The buns are very fluffy, bready, and firm enough to not fall apart when you spread something as thick as peanut butter on them.

With these ingenius creations (thanks again, Cleo!!!), a lower-carb diet is easy to stick with.
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Old 06-15-2008, 04:02 PM   #1616
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Has anyone fabricated an oopsie pig in a blanket? I'm thinking it might be fun but wondering how to do it. I guess I'd have to whip it super stiff so the final mix will stand up. then I could put a tiny plop of mustard, a tiny spinkle of cheese and a mini-weiner in the middle and plop another spoonful of batter on top.

Hee Hee, my kitchen is still a wreck, so I cant try this yet but it would be a weird experiment to try.

Added: Duh, or I could do it like the danishes and par-bake em till just stiff enough then just put the dog in the center covered with cheese. It'd be an open faced pig-in-an-oopsie. ( I got a bag of Mini Oscar Meyer weiners and trying to come up with something to do with 'em.
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Last edited by metqa; 06-15-2008 at 04:04 PM..
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Old 06-15-2008, 06:48 PM   #1617
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metga I made them like this

http://www.lowcarbfriends.com/bbs/lo...ml#post9883777
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Old 06-15-2008, 06:51 PM   #1618
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Also a heads up for everyone, I saw muffin top pans at Bed, Bath and Beyond this week, I haven't seen them there in a long time so maybe they are starting to carry them again.
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Old 06-15-2008, 06:54 PM   #1619
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Now I do remember someone making pigs in a blanket with them for the SuperBowl at this board but can't at all remember who it was. She had pictures, too!
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Old 06-15-2008, 07:54 PM   #1620
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Could you put something in them and then bake them? I am not eating pork (saw how pigs are treated at the slauter house, etc. and cows) so I am eating fish, chicken and turkey right now (somehow this is better in my mind) and perhaps turkey sausage in the center?
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