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

[babydollsea]

Originally Posted by jenna...

Thanks for the... Opps What Happened To My Oppsies synopsis... I remain your devoted Oppsie devourer

YOUR AVATAR is SOOOOO CUTE!!!!

[jenna...]

Thanks Babydollsea!

[cleochatra]

I love that puppy avatar! I have one (a dog-- Westie) that looks somewhat like that, only mine is Satan.

[queenofthepack]

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?

[jenna...]

Originally Posted by queenofthepack

Thank you Thank you, I can't think 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?

The muffin top pan makes them nice and bread sized just right for a regular burger or sandwich. For a while I used the small wilton cake pans and the Oopsie Rolls they produced were more like english muffin sized, perfect for an egg mcmuffin breakfast type sandwich but not big enough for a regular sized sandwich.

What size did yours turn out?

thanks Cleo --- I think I have the cleanest Avatar screen around. LOL

[queenofthepack]

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.

[Madam De Leon]

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.

[jeffersonbb]

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

[cleochatra]

Those look great!

[Charski]

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!!!

[cleochatra]

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.

[Charski]

Originally Posted by cleochatra

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.

Semper Paratis! (I think that's right...) ALWAYS READY!

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!

[Adream]

Originally Posted by 3pinkladies

I cannot make these. I don't know how to separate the eggs. I have been trying all morning & I am wasting eggs! Do you use an egg separater or something? I am not a very good cook.

3pinkladies, you just need to discover your 'inner cook.'

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!

[theislandgirl]

Originally Posted by scorpgc

So I made Guac Cheeseburgers the other night and used Cleo's Oopsie Roll recipe. Yes, I DID scroll through 50+ pages. Here are some pics and some hints of my successful attempt:

1) I separated the egg whites and yolks with the "finger" method

2) I used my trusty Kitchen Aid to whip the whites. Chilled the bowl and beater in the fridge for about 20 minutes, while the eggs sat out. Whipped them on "10" for 2 minutes. Added the pinch of Cream of Tartar and whipped for another 1 1 /2 minute till stiff!

3) Beat the yolks with savory blend: little pinch of seasoned salt, Splenda, onion powder, 3 oz Cream Cheese, 1 heaping tsp of Almond Flour and 1 heaping tsp of Flax Meal. Beat for about 90 seconds.

4) Folded two scoops of stiffy whites into the yolk, mixed well until the yolks were fluffy and light.

5) Dumped out the yolk mixture into the stiffies, folding for about 20 seconds with rubber spatula.

6) Scooped out on Parchment Paper to make 4 large buns and cooked at 300, about 30 minutes.

7) Let cool for a minute or two and served the Guac Cheese burgers with a small salad.

8) OMG...yumm! When partner got home, he chowed down DUDE!!! Check out the pics. And he even had a huge sloppy tomatoe (ick) on his! But it held up!

You're a life-saver Cleo! Can't wait to try the rolls with Gyros! Thank you!!

FABULOUS job, Dude!

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...

[Adream]

Originally Posted by scorpgc

So I made Guac Cheeseburgers the other night and used Cleo's Oopsie Roll recipe. Yes, I DID scroll through 50+ pages. Here are some pics and some hints of my successful attempt:

1) I separated the egg whites and yolks with the "finger" method

2) I used my trusty Kitchen Aid to whip the whites. Chilled the bowl and beater in the fridge for about 20 minutes, while the eggs sat out. Whipped them on "10" for 2 minutes. Added the pinch of Cream of Tartar and whipped for another 1 1 /2 minute till stiff!

3) Beat the yolks with savory blend: little pinch of seasoned salt, Splenda, onion powder, 3 oz Cream Cheese, 1 heaping tsp of Almond Flour and 1 heaping tsp of Flax Meal. Beat for about 90 seconds.

4) Folded two scoops of stiffy whites into the yolk, mixed well until the yolks were fluffy and light.

5) Dumped out the yolk mixture into the stiffies, folding for about 20 seconds with rubber spatula.

6) Scooped out on Parchment Paper to make 4 large buns and cooked at 300, about 30 minutes.

7) Let cool for a minute or two and served the Guac Cheese burgers with a small salad.

8) OMG...yumm! When partner got home, he chowed down DUDE!!! Check out the pics. And he even had a huge sloppy tomatoe (ick) on his! But it held up!

You're a life-saver Cleo! Can't wait to try the rolls with Gyros! Thank you!!

Nice presentation here Gary! Love the pictures.

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?

[Charski]

Originally Posted by scorpgc

4) Folded two scoops of [COLOR="Red"]stiffy [/COLOR]whites into the yolk, mixed well until the yolks were fluffy and light.

5) Dumped out the yolk mixture into the [COLOR="Red"]stiffies[/COLOR], folding for about 20 seconds with rubber spatula.

I am still 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!

[Adream]

Originally Posted by scorpgc

Man, can't wait to get a meat grinder!! Ground Turkey, Pork, BEEF! Oh yeah...

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!

[jenna...]

Here's my most recent batch of CleoRolls aren't they lovely?

[Charski]

Originally Posted by scorpgc

Charski, I didn't know about the meat grinder adapter...mine came with three others (hook, paddle and whip...oh my), so I'll check for one this weekend, EXCELLENT idea, thanks! Jake posted a "What can I do with a Kitchen Aid", hopefully you'll see that. I'm all for being a meat grinder! : )

Muffin top pans...would they be large enough? Not implying I have to have a Nations Quarter-Pounder size bun, but I was thinking that the mt pans were smaller, like about 3.5 inches? I am all for uniformity, don't ya know.

Man, can't wait to get a meat grinder!! Ground Turkey, Pork, BEEF! Oh yeah...

LOL! I better not even address some of this response...

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!

[theislandgirl]

...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?

[cleochatra]

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!

[Madam De Leon]

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.

[cleochatra]

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.

[cleochatra]

<---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!

[jenna...]

I'm a Stevia Oopsie user too! I replace packet for packet. Except this last time I used two teennie scoops for my double batch.


Ummmm Ummm... Cleo that looks good enough to eat!

[Nigel]

Originally Posted by scorpgc

Charski, I didn't know about the meat grinder adapter...mine came with three others (hook, paddle and whip...oh my), so I'll check for one this weekend, EXCELLENT idea, thanks! Jake posted a "What can I do with a Kitchen Aid", hopefully you'll see that. I'm all for being a meat grinder! : )

Muffin top pans...would they be large enough? Not implying I have to have a Nations Quarter-Pounder size bun, but I was thinking that the mt pans were smaller, like about 3.5 inches? I am all for uniformity, don't ya know.

Man, can't wait to get a meat grinder!! Ground Turkey, Pork, BEEF! Oh yeah...

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.

[cleochatra]

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).

[Adream]

Originally Posted by Madam De Leon

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.

Don't you love that itty-bitty scoop? When I make my morning coffee, I add one scoop of Stevia to the coffee grounds. That sweetens the entire (6-cup) pot of coffee!

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!

[s1mon3]

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!

[jerikay]

I found some mini Wilton cake pans yesterday! Makin some oopsies tonight with my new standing mixer!