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Sunday, January 12, 2014

I've noticed a renewed interest in Oopsie rolls on the forums lately.
I have a big file of collected recipes from various sites which I'd like to share... but the appeal isn't just in the recipes and their variations,
but also the pictures the users have posted.
It makes me want to jump up and go make more Oopsies!

And besides... I resolved to be better about posting blogs... and you can see how well I've managed that. This is as good an excuse as any!
Now if I can just figure out how to get the pictures to upload. sigh

I use the recipe that's just 3 ingredients: eggs, cream cheese, and cream of tartar. There's several variations on that basic start. And then users have modified each of them to make other delicious kinds of Oopsies.
Some call them "Cloud Bread." Same thing.
As far as I know, none of these are ©. Certainly the user comments aren't!

So here goes...
These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them “clouds.”

Light, airy, fluffy, mild tasting – not eggy at all. I made it with cream cheese, and the smell was wonderful as it baked. It has sort of a tangy flavor – maybe like a very mild sourdough. But this is right out of the oven and cooled. We’ll see what we get after it sits overnight and mellows! This is NOT bread…and won’t pass for it in a blind taste-test!! But as a “holder” for all sorts of fixings, this works great.

Total Time: 50 min
Prep Time: 20 min
Cook Time: 30 min
Serves: 5;
Yield: 10 halves

3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 (1 g) packet artificial sweetener

Preheat oven to 300 degrees.
Separate the eggs very carefully; there must be no yolk in the white.
In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form stiff peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
Spray two cookie sheets with cooking spray.
With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonald’s hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
Bake on the middle rack. Here is when you have to watch them, because the cooking time isn’t the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonald’s bun).
Remove from the pans and cool on a rack or cutting board.
While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a zipper storage baggie or a Tupperware overnight. They will totally change their consistency to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

These are the stats for the WHOLE recipe. Divide by how many servings you prefer.
Total Recipe:
474 calories;
28 g protein;
36 g fat;
7 g Carb;
0 g Fiber;
1 g sugar;
533 mg sodium
The general rule is to use one ounce plus 1 teaspoon of cream cheese, ricotta, cottage cheese, sour cream or mayonnaise, or mixture of them, per every egg. You could also use creme fraiche or German-style quark, as long as it's moist and it's dairy. If you're doing something Greek, a fresh goat cheese would also work. Each egg/cheese will make 2 rolls, so you can expand this recipe as you like.
Add the beaten whites to the yolk/cheese mixture, gently folding it in until you have a yellow, fluffy mix. If you stir too hard, the whites will break down and it will be runny. Add the whites a little at a time, rather than all at once. Add any spices or other ingredients to the yolks before mixing in the whites.
Use a large spoon to pile the mixture in roll-sized piles on the covered cookie sheet, and bake for roughly 30 minutes. Too long, and they could be crumbly, so begin checking at 25 minutes to make sure they don't overbrown.
You will notice if you make these once that the big problem with storage is that they can get tacky and sticky if you just allow them to cool briefly and then pop them in a storage container. To avoid this:
- Allow the rolls to cool for several hours, up to an entire day, before storing them (that is, if the people in your house don't eat them first)
- Use a paper lunch bag or open zipper bag on your counter to store them after they've cooled
Oopsie Bread - 12 pcs
3 large eggs
1/8 tsp cream of tartar
3 ozs cream cheese
1/8 tsp salt

Serving Size - 19.7g
Amount Per Serving
Calories - 43
Total Fat - 3.7g
Saturated Fat - 1.9g
Trans Fat - 0.0g
Cholesterol - 61mg
Sodium - 63mg
Total Carbs - 0.3g
Sugars - 0.1g
Protein - 2.1g
For flatter bread to use as pizza crust or lasagna noodles, pour mixture into a flatter dish.
For a loaf, pour into a loaf dish. Bake for about 30 minutes, or until golden brown.

I made these neato things called "cloud bread" …
I added:
2 T chopped cranberries, raisin, cherries, blueberries (mixed, dried)
2 T chopped walnuts
1 tsp sugar free Cinnamon syrup (DaVinci™)
Bake as directed.
Mix some cream cheese with some Splenda™ to taste...(sweetened cream cheese) and a little butter to smooth it out, use as a "frosting" for the "pastry".
I used 4 eggs and 4 oz cream cheese plus a pinch of cream of tartar . I followed the recipe and incorporated into the yolk mixture:
2 tbsp. Kraft Parmesan cheese (go for the cheap stuff here)
a pinch of garlic salt
1/2 tsp dried oregano plus 2 tsp. chopped fresh oregano if you have it.
This is the recipe I use for 6 rolls...procedure is the same as the cream cheese ones:
4 eggs, separated
1/4 tsp cream of tartar
3 tablespoons mayo
You do exact same procedure...add the mayo in with the yolks just like you would the cream cheese... I cannot tell a difference in taste....
I sometimes add some garlic powder and sprinkle cheddar on top of the mounds for garlic rolls
This makes 6 rolls for a total of 2.8 carbs for whole recipe
“How do I store Oopsies?”
Let the rolls rest on your counter for up to a day on the cooling rack. After this, I place them in a plastic sack or container with the bag open or the lid loose either on the counter or in the fridge. Air circulation helps keep these from becoming sticky. If you are concerned about leaving these on the counter, by all means, you can store them in your refrigerator.

When you put them away, cover loosely in foil or a paper sack. They get sticky in plastic bags or wrap.
“Can Oopsie rolls be frozen?”
Absolutely. I store mine two per bag and then place smaller bags into a larger Ziploc for extra protection from frost. When I want to use them, I pull out a bag o twins, place them on the counter and allow them to that. Once they are able to be removed from the bag, place them on a cooling rack and let them come to room temperature. Use them as you usually do. I have never noticed a change in texture or in flavor due to freezing.
Oopsie Cheddar Rolls
4 jumbo egg whites
3 jumbo egg yolks
1/8 tsp. cream of tartar
3 drops liquid sucralose or 1 packet of Splenda
dash of salt
3 oz. cream cheese
1/4 cup shredded very sharp cheddar cheese

Preheat oven to 300° F. Separate eggs and allow to come to room temperature. Beat the egg whites and cream of tartar until very stiff. In another bowl, beat the egg yolks, sweetener, salt and cream cheese until smooth. Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites. Fold in cheddar cheese shreds carefully. Divide the mixture into 6 mounds on a parchment paper lined cookie sheet. Flatten the mounds slightly. Bake at 300 degrees F. for 30 minutes, turn off oven, then leave rolls in oven for 10 more minutes to allow rolls to gain more structure. Remove from oven and cool on wire rack. Store in an airtight bag in the refrigerator. Freezes well. Makes 6 servings.
Oopsie Doodles

3 egg whites
1/8 tsp cream of tartar
3 egg yolks
3 ounces cream cheese, softened
Flavored popcorn seasoning

1. Preheat oven to 300 degree Fahrenheit.
2 In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3-5 minutes.
3. In another mixing bowl, combine egg yolks and cream cheese.
4. Carefully fold yolk mixture into whites.
5. With a spatula, scoop mixture into a sandwich or quart-sized food /sandwich bag with a tiny bit of the edge cut off to make a 1/2″ opening.
6. Pipe batter into 2″ doodles on parchment paper.
7. Bake for 15-20 minutes or until doodles achieve a light golden brown.
8. Cool slightly.
9. Lightly toss with popcorn seasoning in a bowl.
10. Place in dehydrator for 2 hours on high heat or allow to stay out overnight to achieve more crunch.
11. Store in a semi-sealed plastic or paper sack at room temperature for up to a day.
Makes 3-4 cups cheese doodles.
*Nutritional Information: this does not contain the amount of scant carbs totaled in for popcorn seasoning. 0 carb on many labels simply means “less than .5″.
For 1/2 recipe:
Calories: 255.5,
1.7 g, Fiber: 0 g,
Net Carbohydrates:
1.7 g, Protein: 12.65 g,
Fat: 22 g
Per entire recipe:
Calories: 511,
3.4 g, Fiber: 0 g,
Net Carbohydrates: 3.4 g,
Protein: 25.3 g,
Fat: 44.5

IF you use a “star” tip on your piping bag, you’ll get crispier cheese goodies because they’ll come out with “ribs” instead of smooth sides and thus have more surface exposed while baking and dehydrating.
I really like how light and airy, yet flavorful, they are. It’s like the tastiest packing peanut you’ll ever eat.
Oopsie (Chicken) Pot Pie

Crust: Oopsie roll dough
3 ounces cream cheese
3 eggs, separated
1/8 tsp cream of tartar
Preheat oven to 300 degrees.
Beat whites with cream of tartar for 3-5 minutes or until stiff peaks form. In a separate bowl, mix yolks with cream cheese. Combine the two bowls carefully, folding ingredients together until just blended.
Pour batter into 2 greased 9″ pie pans and bake for 30 minutes. Makes 2 crusts (this recipe uses only 1 crust).

1 cup Alfredo sauce
1 cooked, chopped chicken breast
1 can Veg-All
Preheat oven to 350 degrees.
Combine filling ingredients. Pour into prepared, baked crust.

1 cup mozzarella cheese
1/4 cup Parmesan cheese
Top casserole with cheese and bake at 350 degrees until cheese is bubbly, about 30 minutes.
Makes 8 servings.
Nutritional Information:
Calories: 460,
Carbohydrates: 9 g,
Fiber: 2 g,
Net Carbohydrates: 7 g,
Protein: 21 g,
Fat: 40 g

You could probably use any thickened soup in place of the Alfredo. I'm thinking cream of bacon mushroom soup would be really good.
Can't make an Oopsie? Try a Floopsie!
Anyone can make these

4 eggs (separated? NAH!!)
4oz cream cheese
1/4 tsp salt
1/4 tsp cream of tartar
2 tsp worth of sweetener (Splenda.. whatever equivalent)
2TBS coconut flour (I might try almond next...)

Blend in magic bullet or blender and pour into a well-greased 9x13 pan. There will be small lumps of cheese. That's OK.

Bake at 300 for 25 minutes

It tastes a wee bit like cornbread, but smooth.
Or leave out the sweet and make them into bread for sandwiches. I will leave them overnight and see how they hold up in the am for breakfast.
I think they would have to be cooked longer if they are going to hold up to a burger though.
Caraway rolls
Fold 1 T (or 3 teaspoons) into mixture
Onion Rolls
2 T minced onion (1.5 metric tablespoons)
1 T butter
saute minced onions (e.g. diced finely) in butter, dry well with paper towels, fold into egg mixture.
Bread Crumbs
Process 6 rolls until crumbs form.
Some Oopsies, despite best efforts, end up being poured into a jellyroll pan and baked into flat pieces of bread. The upside? French toast!
I use some of those egg rings to make perfectly round ones.
I just use a cookie sheet lined with parchment paper.
I had some which puffed up so much I used one as a cream bun. I made the recipe with a little sweetner and vanilla and I was able to stuff them full of whipped cream, and top which choc ganache. I left them in the fridge and the next day they were like a cream bun. Totally awesome and hardly any carbs. But this is best if you pile up the whites as high as possible so that you fill one Oopsie with cream by making a hole in it and piping or stuffing it full, rather than making a sandwich. I also tried some in a long sausage shape to make eclairs and it worked!
Do not store them in plastic baggies. Put them between napkins or paper towels and then put them in a plastic bag like you get from the store and just lightly close it, do not tighten it up. They’ll stay nice and moist.
For those of you with a dairy issue, you can use 3 tbs of mayo instead of the cream cheese (that's what I do). I also add a scoop of vanilla protein powder to the yolks. It makes them taste exactly like the buns at BK.
I poured the batter into a cake – loaf pan and baked 45 mins on 350. Awesome. Also, added 2 tbs of coconut flour. Fantastic.
I added a tiny pinch of sea salt & a Tbs of butter to the yolk mixture. Then to half I added shredded mozzarella cheese & a sprinkle of garlic.
I fried some tonight in butter (we love fried bread/eggy bread here in the UK) and it was lovely! Crispy and melt in the mouth at the same time…
I keep some Mini Wilton cake pans for those occasions when my Oopsies don’t set up, and find that having those small containers make for fuss-free, nonstick baking. If you have the space in your cabinets for a few, they’re worth it! One batch of Oopsies makes six buns in those.
I also make a loaf of bread with it too! I use 4 eggs, 4 oz cream cheese and 1/2 t cream of tartar. Beat the egg whites until VERY stiff and thick. The stiffer they are, the less they break down! Then beat the yolks and cream cheese until VERY smooth and VERY thick! Then, gently fold them together and pour into a greased (I spray mine), standard sized bread pan. Bake at 300 until golden brown. Cool ALL THE WAY before slicing or it will fall. I store mine in a dish towel on the counter.

The other thing I do with the Oopsie basic is add a few T’s of beef broth because it magically becomes the perfect “Yorkshire Pudding” to serve alongside your favorite roasts or prime rib and make you forget about the missing potatoes.
I was given a Whoopee pie pan (sort of like a muffin top pan but a bit smaller) so I made my first batch tonight. Nothing short of amazing. So much easier than I thought they would be...no trial and error. Perfect buns for my burger tonight.
Oh hey, if you make Oopsies in a Whoopie pie pan, they are Whoopsies!!
I like to make mine with sweetener and cinnamon in the original recipe and then dip in egg and fry like French toast...also I add some sweetener and vanilla to recipe, and top with whipped cream... just like a Twinkie… yum
I put a tablespoon of xylitol instead of Splenda in mine, they came out deliciously sweet and would be fantastic as part of a dessert :yum:
I added maybe a tsp of fresh orange zest, a 1/4 tsp each of lemon and orange flavouring, and some liquid sweetener to taste. Delicious, orange-y, with tangy bits
These mini pie tins are the best. The little pie pans give them the perfect shape and size and seem to help them hold up for a more bread-like texture.

Oopsie burgers!

Oopsie breakfast sandwich!

Oopsie sandwich!

I read another variant somewhere in which the baker made close facsimiles of Red Lobster biscuits by adding garlic powder, a little salt, parsley, and finely shredded cheddar in (and on top) of the Oopsies.

I love "Miami Onion rolls", which can be adapted onto Oopsies with onion powder, a bit of salt, and rehydrated minced onion on top.

I hope the recipes, comments, and PICTURES inspire everyone to go make yourself some Oopsies!
If you find any new and delicious variations, I'd love to know about them!

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