Actually, I was mistaken, I didn't use splenda brown sugar I used this: http://lowdashcarb.com/_wsn/page2.html

It's 0 carb, and the box looks exactly like the splenda box, so I grabbed it accidently instead of splenda brown sugar!

But it worked beautifully.


As for the shaking, it may not be high culture baking, but it works!

I figured I'd add this here. We made some oopsie pizza. Mine are the 2 in the back. Each has one oopsie roll, 1/2 sliced small tomato, 1/4 cut ground beef, and 1/8 cup mozzarella. About 2-3 carbs per pizza.
My wife has the one in the front. No beef, more cheese, pizza sauce instead of sliced tomato. About 3-4 carbs per pizza.

Right now I have a whole regular sized pizza in the oven with oopsie crust.
I baked the crust to almost done, then put the pepperoni, green peppers, mushrooms and cheese on it.
Hope I can snag my dd's camera to snap a pic when it's done. It looks better than the regular pizzas!

Penn-- I'd love to hear what you think of that one versus the cauliflower crust!

I'm afraid to do the cauli crust. I'm hopeless with the 'grating' part as mine always seem to come out mushy.

I made the crust garlicy and herby. Then I made some caraway rolls too.

they are so pretty!

tadaaaaa

MMMMMM, that looks very very yummy. We'll have to try the full pizza next time.

Okay...I made these today. They came out perfectly. With eager anticipation I gobbled one immediately. While the flavor is okay, I felt like I was eating air. They are so puffy, I don't think I will find them very satisfying. The oopsie ones definately taste better than the other ones, but I have a huge appetite....I could eat the entire recipe...easy. I guess I am too big of a pig for oopsie rolls

Thank you for the great recipes, cleochatra.

On my first effort with the oopsie rolls, they looked great and the consistency (although somewhat angel food cake like) was nice. But, they were too eggy for my tastes. They could be because I used eggs of very large size. Also, I am a supertaster and therefore I taste things very intensely. (I've taken the online questionaire and dyed my taste buds blue to count them--I'm definitely supertaster.) So, for my second oopsie roll effort, I cut down to 2 very large eggs (rather than 3) and I added 2 T of flax meal in place of the missing egg. I really liked these--the egg taste was essentially gone. One less egg did keep the rolls from rising as much, but there was still plenty of batter for 6 nice sized rolls. It's a keeper.

It's so nice knowing what you think about the recipe. Whether it's liked or not preferred is totally ok!

EMKAY-- You are so not a pig. LOL! Sheesh. You're small enough to be my pinky finger. I totally understand eating air or something without too much substance being unpalatable. I am not sure what might change that, save for leaving them on the counter so they're both cold and slightly more dry. If you've done both, you've done what you can, and chances are, they're just too light for tastes. And that's ok! I'm still so glad you tried them! The feedback is always very helpful.

Penn-- that looks beautiful! I hope you'll adopt me and feed me.

Carolyn-- I never knew about supertasters! That is so interesting! I also like your tweaks!

*clearing out the spare room for Cleo to come and live with us.*

Wikipedia has a good entry on supertasters:

http://en.wikipedia.org/wiki/Supertaster

On their list of problem foods, the only ones that I can stand to eat are cabbage and spinach, and then I much prefer them raw and not cooked. I can't handle coffee, beer, spicy foods, etc.

Here's a link to the taster test:

http://www.bbc.co.uk/science/humanb...es/supertaster/

interesting, i'm a supertaster too. I like coffee, but it's got to be 'just so' and coffee, like Starbucks, I find bitter!

The only food on the list i'll eat is cabbage but it has to be cooked to death and swimming in butter.

I liked cooked cabbage but only if it's fried in bacon grease. (I'll have to give frying in butter a try.)