BTW for those of you sitting on the fence about purchasing those Wilton mini cake pans - run out and find your nearest Target, so worth it, you don't even have to spray those suckers, the buns lift right outta there. Perfectly proportioned.

I agree - they're just the right size for hamburger buns, and turn out a little thicker than the regular oopsies too - fantastic!

I sprayed my pans very lightly... because I'm a bit paranoid about things sticking, since the baking sheets I use are coated with the same stuff, but the first time I made oopsies, the part that I didn't get sprayed stuck like crazy.

Looks like I should probably get another half dozen of the mini cake pans, since I always make a double batch of oopsies. I'll be making loads of them for the next few weeks, before it gets too hot to use the oven in my kitchen again until the weather cools off in the fall! That way I can freeze at least a couple of double batches of them each week, and have enough to last the summer... hopefully. They're so versatile that I'll probably have to ration them to make them last that long!

One thing I'd like to find is some kind of square or rectangular shaped pan or retaining ring to use for them, or something that's relatively slice of bread shaped. That way they'll be a better shape when I go to make a sandwich out of them, especially grilled cheese. And talk about french toast that would fool *anyone* into believing it was actually bread...

I agree! The Wilton pans have been tremendous.

I can't believe I just sat here for an hour and read this whole thread!

I could have spent that time making oopsie rolls!

I have never made these, someone post the recipe please.

http://forum.lowcarber.org/showthread.php?t=363519

http://www.carbwire.com/2008/03/20/...is_running_wild



There you go. plus its on Cleochatra's blog and the other link that was posted on there to Jimmy moore's blog.

OK .... after reading this thread, I went out and bought cream cheese, eggs and cream of tartar. Tomorrow, I'm ready to roll!

I just finished making 3 dozen Oopsie rolls, and boy, am I tired! Three dozen are destined for my freezer, and the other dozen will be in my fridge, ready for use.

Hi Kisal That is what I have planned for tomorrow. I have been craving the lemon rolls since I left my DD. Now that the baking is done for everyone else, I can do some for ME!!!

Those pumplin rolls cemented themselves into my DD's Wilton muffin pan..was new too It took me 2 days ..for real..to get the residue off the bottoms without ruining the finish. I am leary about using the tins...anyone have any problems? Suggestions?

How do you make the lemon ones? Sounds good! I've only done the regular ones.

ok, this is funny! ive been following this thread for the giggles, now

I'M OFF TO MAKE 'EM!

I probably would never have tried them, if y'all hadn't been talking and talking and talking about them! And here's to hoping they will help me with ALL my problems! ha ha

Your life will be forever changed!

Hi, Cricket! I wouldn't bake Oopsies in anything except a non-stick pan that had been sprayed well with something like Pam. I don't really want to go buy the Wilton cake pans, because I'm not sure I'd have any other use for them besides Oopsies. But I certainly do spray my muffin top pans! I guess that if you sprayed the Wilton pans and the rolls still stuck to them, perhaps you could try an extra heavy layer of spray on them the next time.

ETA: I made one batch of Oopsies yesterday in which I used 3 oz of cheese, but 4 eggs instead of 3. They came out huge!

Hi Stash just add 1/2 pack of lemon sf jello to egg yolks..they are great. can also do orange flavor. For a cheese danish, cream 4-8 oz of cream cheese with 1/2-1 cup granulated splenda and lemon juice...I just squeeze a half small lemon and don't measure ...plop it in the midleof the oopsie...fantastic too!)