OMG Oopsies are soooo much better than "mock danish"!

How do you guys make your oopsie french toast?
I've done the oopsies like pancakes and just put butter and sf syrup on top and they were delish.

French toast recipe

Cleo, you have totally rawked my world.

I was getting bored on Atkins... same ol, same ol...


but NOW!!!! yippppeeeee.... I am soooo making the french (or do we need to still say Freedom Toast... well, till next November).

I want to take a vacation just to spend time cooking with oopsies (uh oh... I feel a photoshop moment coming on)

*said in Dory voice from Finding Nemo* Ohhhh no...

um.... yeah, I have found the cauliflower lasagne, breadsticks etc recipes.

again they sound weird! But the photos look great so I'm going to take a punt and make them!!

Cleo - were those paninis with oopsie rolls?? For real? They look like bread!!! How do I get mine like that? (Maybe it was the whites not being stiff enough, maybe I didn't bake for long enough). Either way, they just disintegrated when I made a burger and I had to give up and eat it with a knife and fork ! (still yummy though~)

My rolls "died" too. Just crumbled after baking.

Is it just making the whites stiffer or the blending slower? Maybe just practice or is there a tip that some of us don't know of?

Colder bowls?

Shannon-- the panini were made on a George Foreman grill, but they can be made in other ways, I'm sure. Babydollsea started out with the oopsies in a jelly roll pan, and then she sliced the rolls and here is the rest, because I've never made panini before.

MissMary-- my rolls rather crumbled the last time and I can tell you why! They dried out!

1. My rolls fell and ended up flat (I was in a hurry and the whites weren't stiff enough)

2. I didn't store them in a bag because they were flat, so when I went to use them they were dry.

Keeping them in a bag is the best way to keep them moist until use. I really did a poor job on this last batch, but it was a good learning curve!

A lot of folks are swearing by those muffin top pans for uniform looking buns, and especially when the whites don't quite hold their own. I'm going to get one.

Hi!
I have a oopsie roll question (I've never made them before) Do I have to use Splenda? I'd rather not add any sugar/sweetner to it at all. If I don't will it alter the consistancy of the roll?

Thanks - can't wait to make these!

I wouldn't think it would be a problem, I can't really taste the splenda at all

I've never used splenda in mine. I've always used a bit of stevia, since I didn't want to alter the overall flavor too much, but from what I hear, some people don't use any sweetner at all.


And then there are some people who use garlic powder and herbs for a more savory oopsie!

Awesome - Thanks!

These oopsie rolls sound great but I can't locate the recipe. I went to the recipe page but I only found holiday recipes. what am i doing wrong?

i really don't like them (even the savoury ones) without a titch of sweetener. I think it's due to my palate being set by the original Rev Rolls in the 70s.