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#1623 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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I love that puppy avatar! I have one (a dog-- Westie) that looks somewhat like that, only mine is Satan.
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#1624 |
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Junior LCF Member
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Thank you Thank you, I can't thank you enough for this recipe. I was truly carb addict that lived on bread and rice. Giving it up hasn't been easy. This is the first thing I've made from here and boy was it good. I had it with some Italians sausage,peppers and onions. I've had that before with a salad but this is WAY WAY better.
Now I don't have a muffin top pan, I used my regular muffin pan. I wasn't sure if I mixed the ingredients correctly but it seems to have worked out great. It had a kind of like a spongy but still almost breadlike texture. I was wondering if I'd be able to make it thru but with this added recipe and this board I know I can. Does it make more of a difference if you use the muffin top pan instead of regular muffin pan? Last edited by queenofthepack; 05-06-2008 at 10:00 PM.. |
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#1625 | |
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Major LCF Poster!
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Quote:
What size did yours turn out? thanks Cleo --- I think I have the cleanest Avatar screen around. LOL Last edited by jenna...; 05-06-2008 at 09:51 PM.. |
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#1626 |
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Junior LCF Member
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Same size as my muffin pan, the cups are 2.9 inches, come to think of it I realized there was some shrinkage when I took them out, I didn't fill them up as much I should have I think so they were l yeah way too small to use as a hamburger bun, but since I'm such a bread addict, this will definitely do the trick for a lot of things I used to eat with bread. I will try to find a muffin top pan tomorrow. I'll post pics of my next batch.
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#1627 |
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Major LCF Poster!
Join Date: Jul 2007
Location: Where student drivers are taught how to dodge road apples
Posts: 1,923
Gallery: Madam De Leon
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Queen - if you can't find a muffin-top pan, the Wilton mini-cake pans seem to be readily available at places like Target, Michael's, and AC Moore (or any place that sells cake decorating supplies). They're about 4 inches (give or take a little, I've forgotten exactly how much) across the bottom.
You can also just bake them on a cookie sheet - I use parchment on mine, so I don't need to spray the pan. When you bake them like that, they end up closer to 5-6 inches in diameter. The finished oopsie is a little thinner, since they spread more, but they make for some very tasty chicken salad sandwiches, etc.
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Every time you make a typo, the errorists win. |
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#1628 |
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Junior LCF Member
Join Date: May 2008
Location: Antelope, CA
Posts: 4
Gallery: jeffersonbb
Stats: 199/199/170
WOE: LOW CARB
Start Date: 3-1-08
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YUM
My wife and I tried this and it rendered fantabulous (good) results!
We were in a hurry so they needed a minute or two extra in the oven but yummy none the less We had burger and they were awesome ![]() ![]() Last edited by jeffersonbb; 05-07-2008 at 08:51 AM.. |
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#1629 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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Those look great!
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#1630 |
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Way too much time on my hands!
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 33,804
Gallery: Charski
Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG!
WOE: ATKINS always
Start Date: May 2003
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OH MY GAWD I fried an Oopsie up in butter this morning for French toast - NIRVANA! with SF syrup and 2 pieces of bacon! [swooning]
I made mine in my muffin top pans this week. They worked great. I sprayed it well (it's also nonstick) and let them rest about 3 minutes before trying to remove them - not EVEN a suggestion of sticking anywhere. I like the uniformity of size this way! Yep, I'm a convert. Uh huh. Gotta have me some OOOPSIEEEES!!! |
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#1631 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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Hey, Charski! You've inspired me. I need to make some more. I can totally TELL that I am about to eat off-plan when I don't have the legal foods in my house for convenience.
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#1632 | |
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Way too much time on my hands!
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 33,804
Gallery: Charski
Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG!
WOE: ATKINS always
Start Date: May 2003
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Quote:
![]() I love having all kinds of good "on plan" food available. Having Oopsies is GREAT! I was successful making these the first time out - unlike my Revolution Rolls disaster! LOL! |
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#1633 | |
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Senior LCF Member
Join Date: Apr 2008
Location: South (Jersey) Beach
Posts: 75
Gallery: Adream
Stats: 158/150/135
WOE: South Beach
Start Date: April 10, 2008
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Quote:
As demonstrated in other posts - separating the egg using a little bowl and your fingers is the absolute easiest way to do it. If I have lots of eggs to separate, I'll do it this way. Here's a picture to easily illustrate: ![]() Practice - you can do it! The luscious deliciousness of Oopsies will soon be yours! |
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#1634 | |
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Major LCF Poster!
Join Date: Dec 2004
Location: Vancouver Island, BC, Canada
Posts: 1,462
Gallery: theislandgirl
Stats: forever and ever
WOE: Atkins/PP/semi-paleo
Start Date: July 1998
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Quote:
![]() One small persnicketing point, there's no need or use of chilling the bowl and beaters while having the eggs warm up out on the counter. Kind of contradictory, no? The whole chilling thing is for whipping high fat cream, not zero-fat whites. Have you made a whipped cream mousse yet? You'll have a blast with that... ![]() |
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#1635 | |
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Senior LCF Member
Join Date: Apr 2008
Location: South (Jersey) Beach
Posts: 75
Gallery: Adream
Stats: 158/150/135
WOE: South Beach
Start Date: April 10, 2008
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Quote:
You answered a question for me - I wondered if they could be made sturdy enough for a sloppy joe, so thanks for that! I'll add the teaspoon of almond flour. I just found it today at a store I don't usually go to - $12.99 for one pound!! Does that sound right? What do others pay? |
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#1636 | |
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Way too much time on my hands!
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 33,804
Gallery: Charski
Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG!
WOE: ATKINS always
Start Date: May 2003
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Quote:
over this! Thanks for the giggles!Last time I got almond flour at TJ's it was about $4.99 for the pound, as I recall. Haven't bought any there lately because I've been buying the blanched stuff from Honeyville Grains instead (online) - I love that stuff. I use a scoop of plain whey protein powder, plus the wheat bran and flax meal. Gary, now you gotta get some muffin top pans - I think that is THE ticket for the Oopsies - uniformity in size and all! Your partner looks like he is thoroughly enjoying the fruits of your labors! ![]() And if ya REALLY want to put that KitchenAid to work - get the meat grinder attachment and grind your own beef, with as much fat in it as you like! We won't buy preground beef any more!
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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#1637 | |
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Senior LCF Member
Join Date: Apr 2008
Location: South (Jersey) Beach
Posts: 75
Gallery: Adream
Stats: 158/150/135
WOE: South Beach
Start Date: April 10, 2008
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Quote:
You made me laugh - must be a guy thing. My husband will gladly eat chicken, turkey, fish...but when I tell him I'm making beef - it's "OH YEAH! BRING IT ON!" ![]() I'll check out Trader Joe's, Gary. The nearest one is 1-1/2 hours away, and believe it or not, I'll drive there a few times a year. It's worth it to me. The Whole Foods is in that same area so I make my trip very worthwhile. $8.99 is so much better than $12.99 - thanks for the tip! |
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#1639 | |
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Way too much time on my hands!
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 33,804
Gallery: Charski
Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG!
WOE: ATKINS always
Start Date: May 2003
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Quote:
![]() Check eBay for the attachments. I got mine "refurbished" for a good price. It was a meat grinder/pasta maker - you can put the pasta extruding attachments on the base tube if you're into that sort of thing! ![]() I've found what works best for me is to use the coarse grinding die first, then the fine one, and grind the meat twice. (Don't go there Gary.) I'll grind most any kind too - from brisket to sirloin to chuck to eye of the round. It's ALL good once it's ground up! Just depends what's on sale or looks good at Costco! ![]() |
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#1640 |
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Major LCF Poster!
Join Date: Dec 2004
Location: Vancouver Island, BC, Canada
Posts: 1,462
Gallery: theislandgirl
Stats: forever and ever
WOE: Atkins/PP/semi-paleo
Start Date: July 1998
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...sailing in on this discussion late, I adore the KitchenAid, too. Other than my CutCo knives, it's the thing I'd HAVE to take with me if the house caught fire!
Well, maybe not, but I do love the thing. I have a bunch of accessories, from spare bowls, paddles and whips (hey, I really dislike scrubbing down the whip to move on to the next part of any recipe) to pasta making attachments, etc. All sourced over time and with a bit of care on eBay. Unbelievable pricing in the parts catalogue, don't even go there...much more fun on eBay, too. ![]() I'll see if I can dig out a recipe or two for you to try, in the whipped cream mousse category...traditional/classic or simple 3-ingredient? ![]()
__________________
Jude Cooking, Food & Nutrition Geek
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#1641 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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I just wanted to let everyone know that I have nixed use of Splenda in the oopsie recipe. It is an unnecessary chemical additive which caused allergic reactions in a certain number of users. It is not necessary to add Splenda, and I am changing recipes to reflect this.
As a result, if you give the recipe to friends from here forward and don't mind, please remove Splenda from the ingredients list. Thanks so much for your help in feeding America (and the world) more healthfully! |
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#1642 |
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Major LCF Poster!
Join Date: Jul 2007
Location: Where student drivers are taught how to dodge road apples
Posts: 1,923
Gallery: Madam De Leon
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Cleo - I"ve always used stevia in my oopsies.
The brand I've been using is KAL pure stevia extract powder, which comes in a little spice jar sized container, with an itsy bitsy spoon/scoop, which is supposed to be a "serving". How much it equals in sweetening power, I really don't know, but I would imagine it's supposed to be the equivalent of a packet of sweetener or 2 tsp sugar. There's no fillers in it The only time I notice the bitterness that people talk about when using stevia is if I use too much of it - which is quite easy to do, since it takes such a tiny bit of it. I find it's better to go a little light on how much you use and need to add more, than use a bit too much and end up with it bitter. Anyhow, just thought I'd throw that out for you, since I see you're trying to convert recipes over to stevia. |
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#1643 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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Thank you, Madam! I am going to play with the stevia and start with the weaker concentrations, as you've suggested and see what happens. The consistency of the product stevia is so tempting, but here I am, paranoid of even that process.
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#1644 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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<---Red Robin Bacon Guacamole cheeseburger, fully loaded on an oopsie roll! They brought me fries even though I asked for a side of steamed veg. I tossed the fries.The oopsie rolls were hefty and held that burger beautifully. It was an awesome burger! |
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#1646 | |
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Very Gabby LCF Member!!!
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Quote:
The muffin top pans make a regular size burger...not a man-sized burger in my humble opinion. ![]() But ya could buy the small size wilton round cake pans...and make the good-sized burger. Just a thought. Great pics and info too, Gary. Last edited by Nigel; 05-11-2008 at 02:11 PM.. |
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#1647 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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If you want a large bun, I used a mini Wilton cake pan as opposed to a muffin top pan. (Those are the ones that went to Red Robin).
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#1648 | |
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Senior LCF Member
Join Date: Apr 2008
Location: South (Jersey) Beach
Posts: 75
Gallery: Adream
Stats: 158/150/135
WOE: South Beach
Start Date: April 10, 2008
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Quote:
Any recipe I've made that I've printed out, or read in my South Beach book automatically gets Stevia substituted for any other sweetener listed. By the way - it is ABSOLUTELY true that Stevia tastes funky when too much is used. I made the microwave chocolate almond flour cake the other night and accidently used 1/2 teaspoon Stevia (should have been 1/4 tsp.) - WHOA was that funky! I ate 1/4 of the cake then threw the rest out. Oopsies with a tiny bit of Stevia are delicious! |
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#1649 |
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Way too much time on my hands!
Join Date: Jan 2005
Location: Southern California
Posts: 14,790
Gallery: s1mon3
Stats: 218/188.5/150
WOE: JUDDD
Start Date: January 25, 2012
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Afternoon All,
I just wanted to add that I made my oopsie's with pancake rings that I got from Bed Bath and Beyond and they turned out wonderfully! I had been meaning to order or buy the muffin top pans but I kept forgetting. I remember I had the pancake rings, I tried them and the result, A Perfect circle! ![]() |
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