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Cooking with whey



Cellucor Double Chocolate S’mores Protein Loaves

[video=youtube;8q-D5wqhdOE]http://www.youtube.com/watch?v=8q-D5wqhdOE[/video]
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Recipe

Dry:
80g Complete Pancake Mix (Extra Fluffy)
3g Splenda
50g Cellucor Cor Performance Whey (S’Mores)
3g Baking Powder
8g SF/FF Pudding Mix (Vanilla)
16g Cocoa Powder (2 TBSP)

Wet:
2 Egg Whites
1 Large Banana (100g)
6oz Greek Yogurt (170g)


Directions

Start by mixing your Dry in a bowl (Whey, Pancake Mix, Baking Powder, Splenda, SF/FF Pudding Mix + Cocoa Powder)

Mash Banana in a bowl and Add in Wet (Egg White/ and Greek Yogurt) and stir with a spoon until batter like consistency is formed then add this to Dry and combine both.

Pre-heat oven to 350. You will then use cooking spray on a small Pyrex Loaf Pans, or one large loaf pan (Preference is up to you). Take a spoon and place batter evenly into each small cupcake filling and fill about half way (to prevent over flowing)

Bake for 15-20 Minutes, use a toothpick to make sure the middle is complete!

Pull out of oven, cool for at least 5-10 minutes

Enjoy

Macros

For all 6 Loaves:

Calories ~ 800
Protein ~ 71g
Carbs ~ 107g
Fat ~ 10g

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This #RefeedDay is brought you by some

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vanilla waffles and topped with PES chocolate sludge. Chits banging
 
Protein blondies (made of white beans, going to try chickpeas next) w/marshmallow topping
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Blend the beans, applesauce, eggwhites and yogurt together until smooth.

Put whey, vanilla, baking powder and coconut flour in bowl
Add wet to dry
Microwave chocolate bar (I used 56g milk chocolate and toffee bar, I'd recommend white chocolate instead)
Add chocolate to mixture
Move mixture to mold
Take marshmallow creme and put it in a bowl and add a few tsp water to thin it out, pour over brownies.

Cook at 395 for 18mins

***Cut mine into fourths, so the macros are per slice not entire dish
 

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There are COUNTLESS recipes with Chic Peas on Protein Pow as a FYI
i dont know if i would enjoy it because i hate chic peas. I dont know if i could mask the taste.
 


Cellucor Cinnamon Swirl Banana Bread

Recipe

Dry:
90g Complete Pancake Mix
40g Cinnamon Swirl Whey
3g Splenda
Baking Powder (5g)
8g SF/FF Pudding Mix (Vanilla)
16g PB Lean (Banana Bread Flavor)

Wet:
2 Egg Whites
100g Greek Yogurt
75g Banana (Diced up)
50g Almond Milk


Directions:

Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix, PB Lean, and Splenda)

in a separate bowl mix the wet (Yogurt, Egg whites, dice up the banana, and almond milk)

Combine the wet to the dry and use a hand mixer or beater to mix until a batter like consistency is formed.

Pre-heat oven to 350 degrees and then use cooking spray on your Loaf Pan to coat it and prevent sticking. A pyrex dish is fine if you do not have a loaf pan or a metal pan that is square in shape.

Transfer the mixture to the Loaf Pan and bake for 20-25 minutes, use a toothpick to check Banana Bread if it are finished (it will come out with no residue on the toothpick)

Allow to cool for 5-10 minutes and then enjoy!

Macros:

Calories -- 690
Protein --65g
Carbs -- 90g
Fat -- 8g

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So we got a two-tiered chocolate cake, and the inside is layered with PB2 and the top a greek yogurt/jelly spread!

Ingredients:
Cake batter:

Dry
• 25g Iso-Smooth → 95 / 1 / 1 / 21
• 60g Complete Mix → 195 / 1.5 / 42 (6) / 6

• 8g SF/FF Pudding Mix → 25 / 0 / 6 / 0
• ½ TSP Baking Powder

Wet
• 2 egg white → 40 / 0 / 0 / 8
• 25g Greek Yogurt → 15 / 0 / 1 / 2.5
• 1/4 cup water

Total: 370 Calories; 3F, 50C, 6F, 38P

24g PB2
2 TBSP (34g) Reduce Sugar Welch's Jelly
50g Chobani Non-Fat Plain Greek Yogurt

Bake at 350 degrees for 20-25 mins (My oven actually bake halfway through, so I had to microwave to finish :( still delicious though)

Cut in half and apply spreads.

Total Macros:

530 kcals
6F
72C
10Fiber
53P

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Cellucor Chocolate Chip Cookie Dough Two Tier Protein Cake with a Chocolate Hazelnut Glaze

Recipe

Dry:
40g Complete Pancake mix
35g Cellucor Chocolate Chip Cookie Dough Whey
3g Splenda
3g Baking Powder
8g SF/FF Pudding Mix

Wet:
25g Greek Yogurt
1 Egg White
1/8 Cup Water (To batter like consistency

Topping/Filling:
20g MyOatmeal PB Lean (Chocolate Hazelnut)



Directions

First Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix and Splenda) and then you will add in your wet on top

Crack the egg white and throw into the bowl, add greek yogurt, then use enough water to make a very thick cake batter texture

Take a circular Tupperware container and spray it with cooking spray and make sure it is coated well

Take a spatula and transfer the mixture into the Tupperware container and microwave on a medium power for around 3 minutes (you should see the outside start to harden and the middle have a soft texture which will be perfect for when it cools)

Flip the cake upside down on a plate and allow it to cool when done (you can check when done using a fork along the outside edges and poking it forward to see if any residue or liquid is leaking to the bottom.

Allow to cool for a few minutes, and then use a knife to cut it into portions (two).

Take Frosting (PB Lean) in a small dish and slowly add water until you get a thick consistency to use as a glaze and move the spoon back and forth to glaze the final product.

Enjoy!


Macros

Calories ~ 400
Protein ~ 40g
Carbs ~ 50g
Fat ~ 5g

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Video of the "Cellucor Chocolate Chip Cookie Dough Two Tier Protein Cake with a Chocolate Hazelnut Glaze"


[video=youtube;dFOsOI2C4Ak]http://www.youtube.com/watch?v=dFOsOI2C4Ak[/video]
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Always amazing!
 
wasme said:
Dude you should approach the food channel. You'd think they could have a niche show like you could do.
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They're always looking for different takes. Baking with protein powder is just that. I don't know if it would attract a big enough audience sadly.
 
AntM1564 said:
They're always looking for different takes. Baking with protein powder is just that. I don't know if it would attract a big enough audience sadly.
Click to expand...

I can try as much as possible. Even being featured on webpages and doing a live shoot (which may happen in the future) can only help.
 
Iso-Smooth Dark Chocolate Cake with a Snicker Doodle Spread!

For the cake:

Dry
25g Iso-Smooth Chocolate Protein
90g Complete Baking Mix

8g SF/FF Pudding Mix
½ TSP Baking Powder

Wet
2 egg white
25g Greek Yogurt
About 1/2 cup water
1/8 Cup Unsweetened Almond Milk
Optional 2 drops of Dark Chocolate Stevia

Approx Macros: 470 Calories; 3F, 71C, 9F, 41P

Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.

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For the Spread:

1 scoop (31g) of PES Snicker Doodle protein
1/4 cup water

Mix in a bowl and spread on the cake, could refrigerate to let it harden a bit if you desire (That's what I did, made it creamier!)

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Total Macros for the cake and spread: 580 Calories; 4F, 72C, 10F, 65P

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Cellucor Chocolate Chip Cookie Dough Low-Carb Pancakes

[video=youtube;l5vk4iebeQ4]http://www.youtube.com/watch?v=l5vk4iebeQ4[/video]
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Recipe

Dry:
1 serving (28g) Big Train Pancake/Waffle Mix
25g Cor-Performance Chocolate Chip Cookie Dough Whey
3g Baking Powder
3g Splenda

Wet:
3 Whole Eggs
3 Egg Whites
25g Greek Yogurt

Topping/Filling:
15g Reese Peanut Butter Chips


Directions

Simply mix your dry (Big Train Mix, Splenda, Baking Powder, and Cellucor Whey) in a mixing bowl.

Separate Eggs + egg Whites + yogurt in a separate bowl and then combine with the dry ingredients and mix together.

Pre-heat a skillet on a medium heat and coat with cooking spray. Slowly add batter and even out with a spatula into a circle to cook as a pancake. Allow for 2 minutes for the batter to start bubbling up, and then flip.

After flipping the pancake, allow for another 1-2 minutes to complete pancake and transfer to a plate.

When completed cooking all pancakes top with Reese Peanut Butter Chips or Regular Chocolate Chips and any toppings of your desire.

Enjoy!

Macros

Calories ~ 550
Protein ~ 65g
Carbs ~ 30g
Fat ~ 20g

* you can easily lower the fat with using more egg whites instead of Whole Eggs *

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HNNNNNNNG!!!!! We have a winner!

2 egg whites, 1 slice taylor ham, and the cake reicpe gave me a nice cheddar ham and egg mcgriddle, and two giant waffles

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Swolbraham said:
HNNNNNNNG!!!!! We have a winner! 2 egg whites, 1 slice taylor ham, and the cake reicpe gave me a nice cheddar ham and egg mcgriddle, and two giant waffles
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That pancake iron is perfect for those.
Want one now lol, looks good Swol!
 
haha thanks man, it's literally perfect to make everything the same size. only like $10 too, on sale at bed bath and beyond!
 
Made me one of those samiches:
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Also made a carrot cake protein cheescake:
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It was firm as an IFBB figure pro's glutes
 
Did some experimenting over the weekend
Possibly my next Recipe
Thoughts?

Cinnamon Swirl Apple Streusel Muffins:

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Should i get a video of those muffins??
im heading out of town this weekend to a buddy's place, looking for some future suggestions.
 
The Solution said:
Should i get a video of those muffins?? im heading out of town this weekend to a buddy's place, looking for some future suggestions.
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Better yet stop on over to my place and drop some off on the way! :D
 
The PES Trifecta Waffle Stack... CNC Waffles topped with a Snickerdoodle/Chocolate Select Drizzle!!!

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Meant to attach this picture with that it didn't upload



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