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Old 01-28-2011, 11:43 AM   #1951
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Hey there! I think this will help: Oopsie Roll Recipes - National Low Carb | Examiner.com

This shares the recipe, tips, and a ton of recipe derivatives from the Oopsie roll.

Really, to sum it up, the oopsie roll was what happened in my kitchen when I screwed up the Atkins Revolution Roll--and it was better! A bit of a movement was born from that and it even surprised me.
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Old 02-02-2011, 01:19 PM   #1952
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thanks for the recipe, my first attempt is in the oven now..i'm just hoping these aren't eggy
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Old 02-23-2011, 04:43 PM   #1953
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oh, and another batch from me are in the oven tonight...i add a tiny bit of white vinegar to the egg whites to make them stiff and they come out great
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Old 06-03-2011, 09:48 AM   #1954
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After reading through almost 1500 of these posts, I've decided I want to make these and triple the recipe.

Original recipe:
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)


So, I'd need 9 eggs, 3/8 tsp cream of tartar and 9 oz cream cheese. Do you think an 8 oz block of cream cheese would work with 1 TBSP of mayo?

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Old 06-03-2011, 10:16 AM   #1955
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I am sure that would be fine.
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Old 06-03-2011, 10:36 AM   #1956
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I guess I could just break bad and buy the 3 oz cream cheese, but I already have the 8 oz blocks at home.

/lazy
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Old 06-03-2011, 01:12 PM   #1957
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No need for that. I am sure the 1 oz of sour cream won't hurt the outcome.
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Old 06-03-2011, 01:31 PM   #1958
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If you're making a triple batch, I hope you have a big oven, because you don't want any oopsie batter sitting around that won't fit in the oven to have to sit around waiting for 30 minutes before baking - you'd risk the egg whites deflating while they were waiting to be baked.

I always do a double batch (just cut 6 oz off the 8 oz block of CC), and each of my pans holds 6 oopsies, so I put both pans in the oven at once, then switch racks half-way through baking so that they'll bake evenly.

Sometimes I come up a little short on the cream cheese for the double batch (5 or 5-1/2 oz instead of 6) and the finished product still comes out just fine, so if you're mixing the entire triple batch at once, 8 oz may very well be enough.

Oh BTW - Cleo's original recipe (her first original oopsie recipe) also had a bit of splenda and salt in it, which she later removed. I never used the splenda (used stevia instead), and come to find out I was actually only using half the amount of salt and sweetener she had in the original recipe, but I much prefer my oopsies with that little bit of salt and sweetener - seems to taste less like scrambled eggs, and mimic the taste of a basic bread a little bit better. It's one of those things that for some purposes the oopsies might be ok without it, but for others, not so much. Just my opinion, and YMMV of course. I'm that way about mayo too though... In some uses, any mayo tastes fine. For others, only Hellmans tastes right to me.
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Last edited by Madam De Leon; 06-03-2011 at 01:32 PM..
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Old 06-05-2011, 05:19 PM   #1959
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Cleo, I know you have probably heard this a million times, but thank you for this recipe! I made the first batch and they were pancakes. I came back and read all the tips, realized my mistake of not beating the egg whites nearly long enough, went at it again and they are cooling on the counter right now! Cannot WAIT to pick up my burger!

On the popovers, do you mix your add ins right in to the batter or put them in the bottom of the tin?
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Old 06-05-2011, 05:42 PM   #1960
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Have to share my latest Oopsie goof up, just to show y'all how you can make mistakes and they can still come out ok -

So I'm separating the eggs to make my double batch and broke a yolk. At least I break the egg into a separate bowl, then separate the yolk before pouring the white into my big mixing bowl so I didn't ruin all the egg whites. But, there was a whole egg messed up because of the broken yolk. I figured I could toss that egg out (or save it for something else), but then thought why not just toss that egg in with the yolks and see what happens?

So I did.

The yolk mixture was a little runnier, and the whites didn't have quite as much volume when beaten fully stiff, but the oopsies still came out almost like they always do - puffed up to about an inch high while cooking, then deflated a good bit, but are still about 3/8" high.

Considering that the original recipe was an Oops (in that Cleo accidentally doubled the amount of cream cheese), there's probably lots of mistakes we can make, or variations we can get away with, and still have them come out quite edible.
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Old 06-05-2011, 05:43 PM   #1961
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Besides what the others have said, I don't think you would have to increase the cream of tarter for the larger recipe. It only takes a tiny bit of acid to help the egg whites.

As Madam De Leon said, you won't want to have batter waiting to go in the over, as the whites would probably deflate. I haven't made them in a long time, but usually double the batch when I do make them. Best I can remember I only use 1/4 tsp Cream of Tartar for the double batch.
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Old 06-05-2011, 08:18 PM   #1962
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Quote:
Originally Posted by crazywoman-n-wy View Post
Besides what the others have said, I don't think you would have to increase the cream of tarter for the larger recipe. It only takes a tiny bit of acid to help the egg whites.

As Madam De Leon said, you won't want to have batter waiting to go in the over, as the whites would probably deflate. I haven't made them in a long time, but usually double the batch when I do make them. Best I can remember I only use 1/4 tsp Cream of Tartar for the double batch.
I only use 1/8 tsp cream of tartar for a double batch. Seems to work fine.
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Old 06-16-2011, 12:08 PM   #1963
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Hi

How long do you guys feel that ooopsie's will keep in the frig? I want to double the recipe next time.

Thanks
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Old 06-16-2011, 12:19 PM   #1964
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Hi

How long do you guys feel that ooopsie's will keep in the frig? I want to double the recipe next time.

Thanks
Mine keep for at least a week in the fridge. I've only had them start to get moldy a couple of times. Both times, I'm pretty sure they were in there for nearly 2 weeks. If you don't think you can use them fast enough, you can freeze them. They come out of the freezer just fine, although sometimes a little more moist on the outside, so you may need to toast them lightly to get rid of excess moisture.
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Old 06-16-2011, 01:09 PM   #1965
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I've been trying to find something that would allow me to make bread-slice shaped oopsies, because I figured they'd work better than round ones for grilled cheese sandwiches.

I came across the perfect little gadget at Marshall's (or maybe it was TJ Maxx? One or the other!) I don't think they make them any more, but here's a photo:


It's intended to fry an egg the perfect size and shape to make an egg sandwich, but I had other ideas...

I set the mold onto a parchment lined baking sheet, fill the mold with oopsie batter, pushing it into the corners and smoothing the top. Then I carefully remove the mold and without cleaning it, set it down a couple inches away, fill, smooth, and repeat until my pans are loaded with bread shaped blobs of oopsie batter. I don't try to bake it with the mold in place - I don't think the little eggy handle could take the oven heat.

They don't come out perfectly bread shaped, partly because I remove the mold before baking, so they go through the usual thing of poofing up and expanding around the edges, then settling down, but they do still come out somewhat square shaped - and are indeed just the right size for grilled cheese sandwiches!
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Old 06-16-2011, 07:36 PM   #1966
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That is freakin' cute! If it looks like Hello Kitty or has a smiley egg, I'm sold.
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Old 06-17-2011, 05:02 AM   #1967
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I found the image on ebay, so you might still be able to find one there, if local searches at TJ Maxx, Marshall's, and Home Goods come up empty. Even looking at all three stores here, I only found the one, so apparently they're getting pretty hard to find. But the way those stores operate, you never know what you're going to find or when - more may crop up later.

I do love the little thing though - I'd been looking for ages for a square cookie cutter, or something square that I could use as a mold to get fairly consistently squarish shaped oopsies. This thing does exactly what I wanted.
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Old 06-17-2011, 07:57 AM   #1968
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You can buy a "Fuwa Fuwa Sandwich Maker" and that will make squares. It's a bento item! I already have so many bento items. I need a bentovention.
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Old 06-17-2011, 11:55 AM   #1969
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Thanks Madam.

Off to look for a Fuwa Fuwa.
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Old 06-17-2011, 04:43 PM   #1970
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You can buy a "Fuwa Fuwa Sandwich Maker" and that will make squares. It's a bento item! I already have so many bento items. I need a bentovention.
Cleo, we really need to talk about your bento addiction... Yes, put down the bento... Now that wasn't so hard, was it?



I have no idea if the bento thingys are bendable or not - my little bread shaped thing is flexible silicone so I can just squash it up in a drawer between uses! I love that, because the drawers in my kitchen are so shallow that it's hard to fit much of anything in them! (Who designs these kitchens, anyway? Obviously not the ones who have to cook in them!)
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Old 08-16-2011, 09:09 AM   #1971
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Old 09-09-2011, 04:03 PM   #1972
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They wanted to teach me how to read the directions on the Bisquik box.
Shop wasn't an option, or I would have been there!
Ha, sorry, I replied to a really early page!

Last edited by Liz1959; 09-09-2011 at 04:04 PM..
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Old 09-09-2011, 09:07 PM   #1973
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Any recommendations of muffin top pans? I'm looking for one that will make nice burger bun sized rolls.
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Old 09-09-2011, 09:13 PM   #1974
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I like the Mini Wilton Cake pans because they're bigger than even the muffin tops. Of course, the down side is having to store them, but they're small and super stackable.
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Old 09-10-2011, 12:27 PM   #1975
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Love all the posts! I have only been on the board a week and wondered what oopsies were.
cleochatra - thanks for the pics and posts! I am NOT a cook, so these will be extremely helpful! I have never done egg whites.
I'm doing MWL, so not sure if I can have the dairy yet, but I've saved all the links!
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Old 09-10-2011, 05:34 PM   #1976
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Hi, jbjb! What is MWL? I am so to meet you! I have over 250 other recipes, too, if you google Your Lighter Side recipes!
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Old 11-13-2011, 11:18 AM   #1977
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Old 01-11-2012, 03:11 PM   #1978
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Where is the original recipe on these I looked on the first page but its not there
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Old 01-28-2012, 04:58 PM   #1979
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The original recipe can be found if you google "Your Lighter Side oopsie rolls". There are images and tips there, too. I think any recipes on this site will be older and might still contain Splenda.
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Old 03-25-2012, 06:01 PM   #1980
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I am looking for a recipe that doubles the oopsie rools and I remember it had 8 ounces of cream cheese in it but that is all I know. Could someone(Cleo?) steer to the right place?

Thanks
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