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Old 03-24-2008, 03:52 AM   #751
babydollsea
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Quote:
Originally Posted by cleochatra View Post
And yes...the crust is oopsie in nature.
Cleo, it looks wonderful! Is that an angel good cake-type oopsie next to the cheesecake?
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Old 03-24-2008, 06:43 PM   #752
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Cleo: can't wait for your recipe. Looks yummy.

I just did a PBJ oopsie:
I made the oopsie using xanthan gum in the whites and plain protein powder + flax meal in the yokes.

For the peanut part I put 2-3 Tbs sf peanut butter on a plate, added Davinci's Rasberry syrup, a smidgeon of sea salt and 1 Tbs of Coconut Oil.

The oopsies were left over from day before and I just nuked them for 10 seconds. I was in heaven. I think I've found my favorite breakfast.
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Old 03-24-2008, 06:49 PM   #753
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babydollsea-- they are all cheesecake. The quartered one is to show texture and appearance, from both the side and the bottom, and the two miniature ones are to show what the miniature cheesecakes look like.
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Old 03-24-2008, 06:50 PM   #754
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Patti-- I am so glad you like them!
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Old 03-25-2008, 09:10 AM   #755
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Quote:
Originally Posted by cleochatra View Post
babydollsea-- they are all cheesecake. The quartered one is to show texture and appearance, from both the side and the bottom, and the two miniature ones are to show what the miniature cheesecakes look like.
Wow...certainly cannot wait for the recipe! My husband lost the camera (of all the days - Easter!). So I don't have a pic yet for the French onion soup. I will make it again with the Oopsie "loaf" (that overflows over the pan - my huge mistake!!!). I just cut it into eighth's and toasted the slice. Added to the top of my soup (basic onion in beef broth no Sherry wine) and then added sliced Swiss and broiled.
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Old 03-25-2008, 11:19 AM   #756
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Originally Posted by LindaSue View Post
I've got a chart on my site that lists the various pudding flavors and the carb counts per box. None are less than 20 carbs per box and some are as high as 30 carbs (Jell-O instant chocolate).

Carb counts for pudding mixes
Linda Just got to tell you.... I LOVE your site!!! Seriously Love it!
I am also a member of Somersizing....and many somersizers enjoy your site as well.

I love that you HAVE an update page....so much easier than repeatedly scanning recipes for new ones.

I love that you have a menus page. This really helps me sort what I'm going to plan for meals rather than just throwing any old dishes on the table.

Thanks to your recipes I've been able to "secretly" enjoy that my DBF (not trying to lose weight)... many times has enjoyed LC foods with no clue he did. A BIG thanks for that!! Note: He says He will NEVER eat LC or any other "diet" foods

I love that you Have an Odds and Ends page .....very helpful
And your MISCELLANEOUS page is Fabulous!!

Thank you soooooo much for your wonderful recipes and all your hard work on-site
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Old 03-25-2008, 02:57 PM   #757
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Quote:
Originally Posted by babydollsea View Post
Wow...certainly cannot wait for the recipe! My husband lost the camera (of all the days - Easter!). So I don't have a pic yet for the French onion soup. I will make it again with the Oopsie "loaf" (that overflows over the pan - my huge mistake!!!). I just cut it into eighth's and toasted the slice. Added to the top of my soup (basic onion in beef broth no Sherry wine) and then added sliced Swiss and broiled.

Where can I find the recipe for the Oopsie "loaf" ??
Thank you
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Old 03-25-2008, 03:42 PM   #758
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Can't wait for the cheesecake recipe, Cleo! I'm drooling!
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Old 03-25-2008, 04:26 PM   #759
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Linda Just got to tell you.... I LOVE your site!!! Seriously Love it!
Thanks so much for your kind words, mamalaurie. You've made my day!
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Old 03-26-2008, 03:24 PM   #760
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I making some oopsie rolls now for the first time, I assume they are ok for induction?
How many carbs would their be per roll? Also what is the best way to store them (I am making a double batch)

Last edited by oneoftwo; 03-26-2008 at 03:27 PM.. Reason: hit enter too soon
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Old 03-27-2008, 10:29 AM   #761
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Yes. Oopsies are perfectly acceptable for induction. At only .8 carbs per roll, an entire batch is still within acceptable induction cheese limits. Granted, you want to account for this when using extra cheese. I never eat a batch a day.

I store mine on the counter on a cooling rack for a day, then in a ziploc with the bag slightly open, for a couple of days and then in the fridge. They last for about a week. If they're getting to the end of their life, shred them into breadcrumbs and store them in the freezer.
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Old 03-27-2008, 12:18 PM   #762
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Quote:
Originally Posted by mamalaurie View Post
Linda Just got to tell you.... I LOVE your site!!! Seriously Love it!
I am also a member of Somersizing....and many somersizers enjoy your site as well.

I love that you HAVE an update page....so much easier than repeatedly scanning recipes for new ones.

I love that you have a menus page. This really helps me sort what I'm going to plan for meals rather than just throwing any old dishes on the table.

Thanks to your recipes I've been able to "secretly" enjoy that my DBF (not trying to lose weight)... many times has enjoyed LC foods with no clue he did. A BIG thanks for that!! Note: He says He will NEVER eat LC or any other "diet" foods

I love that you Have an Odds and Ends page .....very helpful
And your MISCELLANEOUS page is Fabulous!!

Thank you soooooo much for your wonderful recipes and all your hard work on-site
DITTO!!! I have gotten so many recipes from there and it has helped me immensely in being able to ENJOY, not just "eat" foods that are low carb.
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Old 03-28-2008, 04:16 AM   #763
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Quote:
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[COLOR=Navy]Hey Vesna. The reason for using cold cream cheese is the same reason cold butter is used when making croissants and puff pastry - it has something to do with the bit of butter getting coated by the flour, so when it bakes the layers are all fluffy. That might not be the best explanation, but if using cold cream cheese then there are tiny bits of cream cheese that do not totally incorporate with the eggs and create little pockets of creaminess[/COLOR]
That's true when there's flour, but the Oopsies contain no flour. There's nothing to coat.

Do people like the little pockets of creaminess? I like the even fluffiness I get from having the soft cream cheese thoroughly blended with the yolk.
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Old 03-28-2008, 09:42 AM   #764
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Do people like the little pockets of creaminess? I like the even fluffiness I get from having the soft cream cheese thoroughly blended with the yolk.
DH prefers those little 'pockets of creaminess', me, I like it mix where there is an even spread of the whites, cream cheese and yokes. I think it gives it a more bread like texture.
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Old 03-28-2008, 09:48 AM   #765
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I agree with the even spread. I also use ricotta since I'm not a cream cheese fan.
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Old 04-06-2008, 08:45 AM   #766
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These look awesome.....going out to get some cream of tater now!
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Old 04-06-2008, 10:51 AM   #767
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so many things with oopsies finally BLTS again been so long God bless Cleo there great
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Old 04-06-2008, 02:38 PM   #768
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Thank you for your kind words. I am so glad these are working for you!
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Old 04-06-2008, 02:41 PM   #769
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Hey Miss Cleo:

Did we miss the Oopsie cheesecake recipe??????????????????
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Old 04-06-2008, 04:00 PM   #770
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I am still working on it! I made another one, and am not happy fully with the flavor, even though the kids are giving me the thumbs up. I want one more run at it.

I am a perfectionist, so I want it to be just right.
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Old 04-06-2008, 04:16 PM   #771
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Lemon Oopsie 3-Layer Cream Cake

In sheer self-defense at a 12-person birthday potluck (me the only LCer and doing a meat/egg/cheese challenge to boot) I put this together. Thumbs up from literally everyone in the room, only 1 slice left.

Sorry about the pic quality, having issues with my older digital camera...

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Old 04-06-2008, 04:28 PM   #772
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That is absolutely beautiful, Jude! Was it your birthday? If so, Happy Birthday! And I applaud your cooking prowess!
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Old 04-06-2008, 04:53 PM   #773
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Matter of fact, it was my birthday, 2 of my siblings, 1 aunt, a SIL and a nephew!

Thanks for the feedback, Cleo, I like your cooking (and your blog) big time!

FYI, the lemon pudding is Kevin's, somewhat tweaked, so it's essentially a traditional Lemon Custard rather like a Bavarian, and the topping is whipped cream stirred together with strained high-fat (creamy!) yogurt, with some real vanilla and a bit of sweetener. The oopsies are vanilla...
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Old 04-07-2008, 02:53 AM   #774
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Happy Birthday!
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Old 04-07-2008, 08:20 AM   #775
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[COLOR="DarkOrchid"]French Toast! It's what's for breakfast! (Excuse the plate, the kids have put it through the microwave too many times! )

[/COLOR]
Could you please post the recipe? I would love to try this out...Thanks so much
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Old 04-07-2008, 08:39 AM   #776
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I made the parfait that I saw somewhere on here. I layerd and torn up oopsie, whipped cream, and a some berries. It was delicious! I love oopsies and actually my son who does not like bread likes oopsies too.
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Old 04-08-2008, 05:36 AM   #777
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The French toast is here...
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Old 04-08-2008, 05:36 AM   #778
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Lucille-- that is awesome! And it sounds delicious, too.
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Old 04-08-2008, 01:56 PM   #779
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Lucille-- that is awesome! And it sounds delicious, too.
It is so so good! You are a household name here!LOL! I know this is an oopsie thread but wanted to tell you I made manicotti out of your zucchini dough/pizza crust recipe. It's a new family favorite! Thanks for the awesome recipes!
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Old 04-09-2008, 01:18 PM   #780
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Thank you!
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