-No noodle lasagna -Cheeseburger on oopsie roll -Tuna with swiss cheese and tomato on an oopsie roll -French Toast oopsie with sausage patty and 2 scrambled eggs -Cinnamon cheesecake with whipped cream
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.
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.
That's a delicious looking menu, Angie.
ReplyDeleteCongrats on your continued weight loss!
Thanks so much, Harry!
ReplyDeleteYour 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!
ReplyDeleteI 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....
ReplyDeleteWhatever you do - leave it lumpy! The lumps should be the size of cottage cheese curds, if that makes sense.
ReplyDeleteDid 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.