I know, I know.
But it's been a long week and I wanted to make something special for you (You out there, Ron? He likes donuts). This, again, uses the small, Wilton angel food cake pans found at Super Target.
Two... two... two recipes for the price of... well, reading this blog, really...
Enjoy!
Low-Carb, (gluten-free) Crullers (of the oopsie variety)
Donut recipe here
18 comments:
Those look so good.. Thanks for sharing.
Brenda
These look great... one question though. What do you do w/ the canola oil? Add it to the yolks? It's not clear from your instructions.
Thanks!
Thank you so much for catching that!
It is changed. Please see amended recipe and don't make crepes...
sigh
thank you Brenda!
A Dunkin' Oopsie!!! I want to be the first franchisee. A couple of Dunkin' Oopsies with a side of bacon...ummmmm....that's what I'm talkin' about! Cleo, just about the time I thought the Oopsie mill was nearly exhausted...you come up with the Creme de la Creme, the Holy Grail, the Daddy, the Hole in One!
I'm leaving for the evening or I'd surely be whipping up a dozen Dunkin' Oopsies. Now I can have my donuts and eat 'em too! Woo-Hoo!!! Life is good when you're low-carbin'...but it's a little sweeter now that you've brought that world famous treat with a hole in the middle to low-carb life! You'll be forever remembered in the low-carb Hall of Fame as the creator of the Dunkin' Oopsie!
Now you should do the right thing and send me a complimentary dozen for evaluation, because you know if they meet the Former Donut Junkie's standards you'll get an endorsement that will be worth exactly what you paid for it! I've been Donut-Free for 10 months! I've not even craved them, but hey, this is an Oopsie, not some stinkin' sugar-laden, chemical stuffed piece of junk peddled by the chattingly-charming, over-caffeineated, super-hyped Rachel Ray. This is real health food promoted by none other than the Great Cleochatra, Queen of the Oopsie Revolution. And it's Low-Carb friendly! What more can I say? Actually a lot, but I won't go there right now.
Girl, you are bad! You are very bad! But I love it when you're bad! You just shot a hole in my no more donuts theory! Oh, that's right, these ain't donuts...these is Oopsies...and Oopsies at their very best. I dare ya' to top this one!
Ron, aka The Former Donut Junkie
holy crap! i am going to make these right now! they won't look as nice, i am no baker, but I LOVE donuts!
i tried these. I'd say mine didn't turn out at all. lol I'm sure yours were great.
Cleo,
Oopsie! You did it again!
Oh, that was bad! LOL
Now if you can make a fried oopsie apple pie that would be fantastic. Or an Oospie chimichunga??!! I'm still experimenting with oopsies!
Great recipe, but I did not have the right glaze ingredients, so back to the drawing board on that part of the recipe. The oopsie/cruller was great! 'Just checking, but the recipe left out instructions on what to do with the Splenda and the baking powder. I assumed that the Splenda and baking powder (rather than the cream of tartar, which I used only in the whites) gets beaten in with the yolks, cream cheese and syrup?
misty-- They didn't turn out? You have to tell me why! I am always glad to help. I have had folks coming back with good reports, so please do tell me how they didn't work. The specifics definitely make a difference.
Anonymous-- the Splenda and the baking powder are added to the yolks.
In all of my personal oopsie recipes, I definitely need to strengthen that the only thing added to the whites is only ever cream of tartar. Everything else is always added to the yolks.
lj-- LOL! Good one.
I love chimichangas and apple pie. I'll have to think about those!
Thank you so much for the ideas!
Ron-- You are the best!
I don't know if I could top these, but I do have some ideas, for sure!
Jamie:
Now I have to find the Wilton pans for this and the meatball sub sandwich.
I love a good scavneger hunt (all over Target). ;)
Thanks for all of your yummy recipes!
Renae
P.S. The cauliflower pizza is now a weekly meal. YUM-O!!!
Jamie:
Now I have to find the Wilton pans for this and the meatball sub sandwich.
I love a good scavneger hunt (all over Target). ;)
Thanks for all of your yummy recipes!
Renae
P.S. The cauliflower pizza is now a weekly meal. YUM-O!!!
You fiend, these are amazing. We made them yesterday, pretty much as soon as we saw them, and they knocked our socks off.
I am so glad you liked them! They've been a pretty big hit at my house.
Cleo,
I saw this and someone's comment about the apple pie. Here's what I think. THe apple flavoring can come from SF Davinci Apple Pie syrup or apple syrup. We likely need cinnamon and guar gum (to thicken). Now, what can we use for "apple" chunks....perhaps another use for cauliflower...Don't laugh...stranger things have happened. Some way or the other, this can turn into apple pie. (How about jicama--not sure about the carbs in it).
Just thought I'd throw something out here, because if anyone can make it work...you can.
Thanks,
DEEDLYNN
The 2 links to examiner.com are broken.
Thank you for letting me know! I figured out the HTML issue.
It is all fixed!
sorry about that.
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