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Old 07-12-2008, 09:52 AM   #1681
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Yes..I do..I double them when I make them and use my convection on my oven..my convection oven when you set it at 350 it goes to 325 for convection...I found out I like them better fixing them with that instead of baking them the standard way.
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Old 07-12-2008, 10:48 AM   #1682
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Yep, me too. I do three trays of six each, and they turn out very nicely at 325 convection bake. No issues with browning unevenly.
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Old 07-12-2008, 12:17 PM   #1683
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Thanks so much Mac24312 and CopperAnnette! Yes, my convection selection always lowers by 25* and it's the way I bake 99% of the time. That tears it...I'm buying at least one more muffin top pan! And maybe even the individual angel food cake pans as well!

One more thing, if I may ask, when baking the Oopsie cake in an 8 x 8 square pan with a double recipe of the mix, how long, on average does it take to bake? My husband and I are celebrating our 43rd anniversary and his 64th birthday this weekend and, by golly, we're having this wonderful cake!!!

Sheryl
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Old 07-12-2008, 02:21 PM   #1684
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cant wait to try went and bought eggs was out


tooter how was it
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Old 07-20-2008, 05:26 PM   #1685
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OMGoodness these are so good! I was surprised at how well they turned out.
I made tuna melts and then we used them for burger buns for dinner last night. Very yummy! Thanks for the recipe!!!!
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Old 07-23-2008, 07:49 AM   #1686
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Hello all, I joined just so I could post on this thread These things are great. Much better than the original Rev. rolls. I made mine last night with 2 drops of Sweetzfree and 1tsp pumpkin pie spice. Tasted great. They mounded up really nice, but they fell pretty flat while cooking. Not sure what happened there. Also there were squishy bits of cheese in the middle which was a texture I wasn't expecting. Might need to cook it a little longer next time. Thanks again!
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Old 07-23-2008, 09:09 PM   #1687
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Aren't these things THE BEST!!

I make mine with cream cheese and eggs. Nothing else. I think they taste great! Tonight I made chili dogs with Cleo's Chili recipe. Holy Cow! It was delicious!! I mean even if I weren't low carbing I'd be totally in love with this. I needed to get my calories up (under 1000 yesterday = no good) without raising the carbs too high and this certainly did the trick. Cleo, you're the best!

ETA: madpoet: I mix my eggs yolks and cream cheese almost as long as the egg white so that the cheese is completly broken up. Hope that helps!

Last edited by katlj; 07-23-2008 at 09:19 PM..
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Old 07-23-2008, 09:53 PM   #1688
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Quote:
Originally Posted by katlj View Post
ETA: madpoet: I mix my eggs yolks and cream cheese almost as long as the egg white so that the cheese is completly broken up. Hope that helps!
katlj - Are you serious? I mean the normal egg white mixing time is somewhere around 5 minutes or so. Do you really mix your egg yolks and cream cheese that long? Don't your oopsies turn out really, really flat?
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Old 07-23-2008, 10:15 PM   #1689
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They taste better with a pinch of salt. I let the cream cheese sit to soften and mix it and the yolks, salt,splena, herbs, etc., with a fork. Takes only about 30 seconds to mix it well with no big lumps. I usually mix it fairly smooth. I whip the whites really stiff. plop onto parchment and swish into round and they're good to go.
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Old 07-26-2008, 02:25 PM   #1690
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I would love to make oopsie, but how??? sorry I need written instructions. I can't find any Sorry. Please Help Me, they look so delicious.
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Old 07-26-2008, 04:00 PM   #1691
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from Cleo's blog:
Quote:
CLEOCHATRA'S BEST EVER REVOL-OOPSIE ROLLS

3 large eggs
1 packet of Splenda
A dash of salt
A pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).

Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake for about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.

Storage and freezing:

I store them in a Ziplock bag with the bag open partially (this way they breathe and don't get too moist) and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more "dry" and less sticky.

As for freezing, I tried freezing and they do freeze. This time you want to close the Ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can "dry" out slightly for use.

Makes 6 "Oopsie Rolls"
Calories 85 each
Carbs Less than 1g each (WOWee!!!)
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Old 07-28-2008, 03:16 PM   #1692
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CLEOCHATRA'S BEST EVER REVOL-OOPSIE ROLLS

Where do you get cream of tartar? These look delish!!
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Old 07-28-2008, 03:52 PM   #1693
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you can get cram of tartar and any grocery store in the spices aisle. It's a very common ingredient. It's used to stabilize beaten egg whites. You can make em without it, but I always use it.
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Old 07-28-2008, 07:04 PM   #1694
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CLEOCHATRA'S BEST EVER REVOL-OOPSIE ROLLS

Great, thanks! I can't wait to try this recipe!
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Old 07-28-2008, 07:11 PM   #1695
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CLEOCHATRA'S BEST EVER REVOL-OOPSIE ROLLS

By the way, BeRighteous, congratulations on losing 26 lbs!! That is awesome!
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Old 07-28-2008, 08:54 PM   #1696
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Quote:
Originally Posted by berighteous View Post
from Cleo's blog:
Oh, thank goodness someone posted the recipe finally I couldn't find the recipe on the blog and couldn't figure it out from the pictures.

Will try these tomorrow!
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Old 07-28-2008, 09:15 PM   #1697
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yeah the recipe page isn't there anymore, although a lot of her oopsie spinoff recipes start with nearly identical oopsies, so you can get it that way, but I saved it off for reference.

I need to make oopsies for the 9 pound pulled pork I made tonite. That was so yummy! I brine the pork butt in pickling salt and molasses overnight and then put a rub on and cook it low and slow in the oven until you can pull it apart with forks (10 hours). Add a good coleslaw (with splenda this time) and I'm in dire need of oopsies to make sammiches.
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Old 07-28-2008, 09:28 PM   #1698
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I use 8oz (the small block) of cream cheese and 8 eggs, that in 2 muffin pans gives me 12 nice buns for my sandwiches.
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Old 07-29-2008, 10:56 AM   #1699
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1 egg, divided
1 oz cream cheese
pinch cream of tartar

Multiply up as needed, usually start with 6 of each, me, and 1/8th tsp cream of tartar.

Whip the heck out of the white, then whip the heck out of the yolk and cream cheese. Fold the two together carefully. Bake.

Great place to start if you only have one little bitty toaster oven.
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Old 07-29-2008, 11:01 AM   #1700
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I'm starting to think these things may be stalling me
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Old 07-30-2008, 07:18 AM   #1701
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How many of them are you eating?

Cream cheese is a known staller for some low-carbers, so it's not surprising they might be causing grief.
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Old 08-01-2008, 03:38 PM   #1702
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Not a ton actually... certainly no more than 3 in a day.
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Old 08-03-2008, 04:00 PM   #1703
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I am sooooo embarassed....

[COLOR="DarkGreen"]...that it took me so long to try the oopsies! For months, I have read the posts, looked at the pics, wished I had a mixer, got a mixer, then waited a couple more months before getting it out today, washed it, dried it, got the eggs out to warm up. Put on my big girl panties and made a batch. The whites got stiff, the cream cheese blended, and they baked up really lovely (sorry- no way to do pics ). DS2 tried one and liked it- me too. Made some choccie cream cheese frosting- it wasn't so good. Still have the last 2 oopsies, but I think not for long!![/COLOR]
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Old 08-04-2008, 01:59 AM   #1704
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Old 08-04-2008, 07:04 AM   #1705
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lool! You are so cute, pepperette. I love it.


madpoet-- For some folks, cream cheese is a staller. You could try making them with mayonnaise instead and see if you have a different reaction.
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Old 08-05-2008, 09:47 AM   #1706
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I am just getting ready to have a chicken salad oopsie sandwich, it is too good to be true. Again Cleo, thank u for making the mistake......Kiss to u
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Old 08-05-2008, 11:00 AM   #1707
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I had taco bell tacos on oopsies yesterday.
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Old 08-06-2008, 04:32 PM   #1708
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OK I tried them!

They taste like eggs.... light and fluffy eggs, but eggs. I used 4 eggs/4 oz cream cheese.

Any suggestions??
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Old 08-06-2008, 04:48 PM   #1709
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Jen,

I've found if I leave out the salt and stevia, they do taste eggier, but the meat/vegie fillings usually over power the oopsies for me.
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Old 08-06-2008, 05:32 PM   #1710
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Jen,

I've found if I leave out the salt and stevia, they do taste eggier, but the meat/vegie fillings usually over power the oopsies for me.
Salt and Stevia? I only used eggs and cream cheese - I must be WAAY off!
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