That's a delicious looking menu, Angie. Congrats on your continued weight loss!
Thanks so much, Harry! Your blog is a huge inspiration to me!!!
ok if i can ever get the oopsie roll right, I will ask you to explain how you make one into french toast!I made a batch today and did exactly what you said and they started out better, and they looked fantastic. However, they were a little soggy in the middle, so am wondering what I did wrong. Should I have made sure the eggs and cream cheese were super smooth? Because I left it a little lumpy.
She's having a oopsie daysie.....sorry, couldn't resist....
Whatever you do - leave it lumpy! The lumps should be the size of cottage cheese curds, if that makes sense.Did you bake them a full 30 minutes at 300? Also, after you pull them out of the oven, they will be very fragile, soft... and as Jamie says, they need to "set up" a little bit. Almost like jello but not that extreme. Try letting them rest and put them in your fridge and try one a couple hours later. I use on oopsie roll for the top and one for the bottom, just so you know. They probably could be sliced, but I've never tried it.I usually let mine cool completely, then put them in a ziplock bag in the fridge. Don't give up, Nancy! You are so close to oopsie-perfection I can feel it.