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Blog Entry 71 of 92 Horoscopically Blonde

Life is pretty funny. From waking up in the morning and seeing yourself naked, to slipping down the driveway waving your arms about like a chicken, it's all about the humor. Death is serious. Life is hilarious. Unless you're a SeaHawks fan. Then it's tragically funny.

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Sailor Moon, Wendy's and my Supple Supple Buns

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Contributed by: Jamie VanEaton on 1/5/2008

One of my weaknesses is the Wendy's Baconator Sandwich. Still, at more carbs than I care to admit to, the bun is an ultimate evil; and, unfortunately, I just don't like my Wendy's burger without a bun.

Thanks to a mistake I made when making Dr Atkins Revolution Rolls, I don't have to deal with this bunless ordeal any longer.

Not only do my version of the Atkins Revolution rolls hold up to a burger as hefty as a Wendy's Baconator, but it doesn't fall apart, is surprisingly sturdy, but isn't eggy in flavor. It was as though I still had my bun. My fingers never became greasy, and the bread didn't crumble in my hands.

This is the miracle you've been waiting for. Whether your poison is a Wendy's burger or a Red Robin guacamole burger, you can sub out their high-carb buns for these babies.

Life shouldn't be about total deprivation; but if you're going to low-carb it, make some of my Revoloopsie Rolls in advance and have them ready to go when the mood strikes you.

My Best Ever Revol-Oopsie Rolls

3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out.

These have been made in the Denver location. If you find you are having trouble with the recipe, you may want to adjust the altitude.

Makes 6@ about 85 calories a piece, >1 carb per roll

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Showing 1-10 of 18 comments

Submitted By: Jamie VanEaton

posted on 1/16/2008 @ 10:32:15 AM

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Thanks, Nikki! I'll bring my supple buns to a meet up sometime! I want to meet you. :)

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Submitted By: Jamie VanEaton

posted on 1/16/2008 @ 10:30:18 AM

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Jeff-- If the SeaHawks had to lose to someone, I'm glad it had to be the Packers. Being originally from Wisconsin, I resemble the enjoyment of Johnsonville Brats. Incidentally, you can eat those on the roll recipe above, too!

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Submitted By: Jamie VanEaton

posted on 1/16/2008 @ 10:27:01 AM

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Katherine-- Oh... I put that the wrong way, didn't I?! LOL!!!

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Submitted By: Jamie VanEaton

posted on 1/16/2008 @ 10:24:16 AM

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Gladys-- I've had that pot roast sammich, and I agree with you fully. It would be deletable.

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Submitted By: Nikki Britain

posted on 1/14/2008 @ 7:33:15 PM

Rated Blog Entry

I must say, I second Barbara's comment...

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Submitted By: Jeff Thomas

posted on 1/14/2008 @ 5:02:34 PM

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Jamie, sorry about those Seahawks. Again. Do you think it has anything to do with all that swine, beef and cheese they eat at Green Bay tailgate parties? jeff

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Submitted By: Katherine Jerome

posted on 1/12/2008 @ 8:10:22 PM

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I'm going to try these Jamie. When you say that you might want to adjust the altitude, does that mean finding an oven at a lower elevation.

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Submitted By: Gladys Mercier

posted on 1/11/2008 @ 9:48:59 PM

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Your buns should be great with Red Robins' pot roast sandwich. It is greasy and delicious.

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Submitted By: Jamie VanEaton

posted on 1/11/2008 @ 8:51:58 PM

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Thanks for the incredibly kind comments! I'm back on Atkins, and induction is kicking my wide hiney. I appreciate your kind words and hope to be back in full force when I don't feel like Satan ripped my head off and barfed down my neck. One good word, however, for Red Robin-- Their burgers ROCK on these rolls!

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Submitted By: Barbara Neff

posted on 1/9/2008 @ 2:52:27 PM

Rated Blog Entry

Smart, funny, pretty and can cook? You're too much, Jamie! Come shower us with your presence (and some Revol-oopsie Rolls) at the blogger meet-up tonight.

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Showing 1-10 of 18 comments

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CONTRIBUTOR INFORMATION

Jamie VanEaton

Longmont , CO

Jamie VanEaton has posted 92 blog entries and 760 comments since joining on 1/24/2007. Jamie VanEaton 's average blog rating is 4.98.

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