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

[cleochatra]

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.

[madpoet]

Not a ton actually... certainly no more than 3 in a day.

[pepperette]

[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]

[theislandgirl]

Put on my big girl panties ...

you GO, girl!

[cleochatra]

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.

[nadi namaki]

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

[berighteous]

I had taco bell tacos on oopsies yesterday.

[Distant Thighs]

OK I tried them!

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

Any suggestions??

[jenna...]

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.

[Distant Thighs]

Originally Posted by jenna...

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!

[berighteous]

They taste way better with some salt and a little sweetener. I use 2 tsp of splenda, and like 1/4 - 1/2 tsp of salt per 4 egg batch. I made cheeseburgers today.

[speedy]

omg I just made my first batch they came out perfect .I was starved for taco bell flavor so I made these after reading one of the posts above about taco bell on them ....so I made the taco meat from the recipe on here and added it to the oopsie along with shredded cheddar and lots of hot jalapenos ummmm .....one question Can they be toasted ? For say like making an egg , ham & cheese sandwich for breakfast ......I was totally out of ideas for new things to eat but now I am saved ..omg thanks again

[berighteous]

yeah, but you have to have the toaster on like 1 and watch it. They burn quickly.

[speedy]

oh thank you

[jenna...]

Originally Posted by Distant Thighs

Salt and Stevia? I only used eggs and cream cheese - I must be WAAY off!

The very original recipe was: (btw I use 8 oz Cream Cheese and 8 eggs for 12 buns)

Cleochatra's Best Ever RevolOopsie Rolls


3 large eggs
1 pkg Splenda
dash of salt
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 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. Store them in a bread sack or a ziplock bag to keep them from drying out.

Makes 6@ about 85 calories a piece, >1 carb per

[ChefCary]

FYI..... I'm on the Somercize plan (that's close to Atkins, but not really - we can use a lot of Atkins great recipes!!!!!)... and this is very close to our "Cream Cheese Pancakes". (she leaves out the cream of tartar, but having made and loved - of course!!! - the Oopsie rolls, I use it here) So if you don't have time to bake them, or want something for breakfast - use the batter in a skillet and make pancakes!!!!!

One thing - where I like the Oopsies light and fluffy, I don't like my pancakes that way. I'm used to the denseness of those that are made with flour, etc. SO - what I do is after beating the egg whites to stiff peaks and folding them in, I beat down the batter with a spoon until it's more liquid and less fluffy. Then pour it in the skillet.

I think they have a slightly different taste and texture than the Oopsies when cooked this way. Oopsies are dryer (of course, because of the oven and longer cooking time), perfect for sandwiches.

Just "food for thought"

Cary

[cleochatra]

Very cool, Cary! Thank you for sharing, and it is so nice to meet you!

Yeah, I used Splenda in the original recipe and then decided that unless the recipe should be sweet to just nix sweetener. I'm fickle. lol

I toast oopsie waffles in the toaster, but agree. Totally keep an eye on them, or they go a bit cajun.

[Josuanna]

My whole family (including sisters and a brother, my parents, and all grandchildren) went to Tuscany for a two week holiday, we had three nice appartments close to each other and just a little bit too far from the beach..I took my mixer, cream of tartar and xanthane with me and prepared oopsies almost every other day for me and my father, a diabetic who tries to control his blood sugar via low carb, and it works beautifully for him! We had oopsieburgers for lunch, but he took them apart and ate them with knife and fork, made me smile... I loved just picking up the burger and taking a hearty bite (oops, it that really English???)

We had oopsies for a snack or for breakfast, with cream cheese and sugarfree jam it was a treat in the afternoons, when the others were indulging themselves with ice cream and cookies..

We had a lot of vegetable casseroles, grilled vegetables, salads, a lot of wonderful meat, some very nice fried sea food... my father was very strict with himself, my family went for pizza three times, and I couldn't resist--- but gained only two pounds (gone already after no more cheating since coming back)...

I had oopsie sandwiches for the way to and for the journey back, and was happy an satisfied!

At the moment my favorite recipe is oopsies with black cumin, followed by oopsies with fried onions and cheese, and oopsies with a little da Vinci-vanilla syrup...

My husband was wondering if it wouldn't get boring for me... then he noticed all the variety and mumbled that bread wasn't boring for him, too...

I just wanted to share some oopsie moments!

Best regards

Josuanna

[vli1127]

I made these today for the first time and they actually looked like the pictures YEAH. I did them in the muffin top tin though and don't care for the indentation that the tin makes. I think next time I will try on a flat cookie sheet.

Do you use two for a sandwich or cut one in half???? I don't know if mine are thick enough to be cut in two.

[Lise]

vli I use 2 for a sandwich....yum yum yum

[cleochatra]

Josuanna-- it is so nice to meet you! I am SO happy to hear these worked well for you and so appreciate your testimonial! Thank you!

I'm the same as Lise. I use two for a sandwich.

[Josuanna]

Now, we have a kind of turkish-german thing here called Döner, it's gyros in a piece of turkish bread, very nice! I cannot put it between two oopsies, because the sauce would drip. So I bake a large rectangular oopsie and let it soften...with lots of black cumin, of course! Then I can fold it with the meat and sauce inside...

Otherwise I take two for a sandwich, too

[vli1127]

Great idea Josuanna. Sounds like a pita that way. I am going to try a BLT tonight since tomatoes are coming off the vine like crazy. I am going to try and toast them under the broiler and see how that works.

[cleochatra]

I use oopsies for pitas.

Here are oopsies used as pitas for gyros.

I copied the picture link, because the picture is HUGE

[Josuanna]

That's what we call it, too, Pita-bread or pide or whatever

Same all over the world, I wonder what they call it in China

[SugarPop]

Well, I finally made them, after looking at them for over a month. I even had a muffin top pan.

Seeing now that I should have added salt & sweetener to the mix, will have to do that next time.

All in all good.....I asked my man if he wanted to try ONE with me........Uh, I had ONE and he ate THREE, before I grabbed up the last 2 and put them away saying I needed these for lunch the next day. Then I made another 6.

Can't wait to have these w/a burger.

Thanks Cleo, for all you share w/us.

B

[luckiangel]

Cleo...i made a chocolate cake using the oopsie recipe the other day.......made it with 8 eggs, 8 oz of cream cheese, 1 scoop of veggie protein powder and a box of chocolate s/f pudding. I used too much pudding mix tho...i had to use heavy cream to thin it out but it came out BEAUTIFUL!!
I mixed another box of s/f chocolate pudding for the filling and added raspberry s/f jelly. Topped it off with whipped cream. It was our son's 17th birthday the other day..................the kids really liked it......very rich and it actually had the consistency of cake. He thought it was a chocolate ice box cake at first. I actually think he was disappointed it wasn't but he ate this too....oh well.....

[cleochatra]

lucki-- that sounds tremendous!! I bow to your chocolatey goodness.

[luckiangel]

ty.....:blush: i do my best work in chocolate!!!

[cleochatra]