Cooking with whey

Making cupcakes tomorrow. I premixed the batter and icing tonight and I'm expecting a great return tomorrow.
 
Need a scoop of Ice Cream on top !!
 
Chocolate Coconut Protein Pancakes

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I had to use an actual frosting attachment for this one:

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Invalid Link Removed so i could put the sludge in the bag and then squeeze it out. Froze it for about 30 minutes to give it that flat and smooth effect with a leveling agent.

Just made a basic microwave protein cake, cut it in half horizontally. Then into thirds vertically. Layered the sludge and topped the end with the gun. One marshmallow, and 1/4th of a graham cracker.
 
That looks really good
 
The Solution said:
I had to use an actual frosting attachment for this one:

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Invalid Link Removed so i could put the sludge in the bag and then squeeze it out. Froze it for about 30 minutes to give it that flat and smooth effect with a leveling agent.

Just made a basic microwave protein cake, cut it in half horizontally. Then into thirds vertically. Layered the sludge and topped the end with the gun. One marshmallow, and 1/4th of a graham cracker.
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It looks amazing !!

Bob, when you get to the Gym, are the Hot Chicks standing in line to go out with you, Not just for your incredible good looks, but also for your awesome baking skills ????
 
It's getting a little warm in here.
 
Rocket3015 said:
It looks amazing !!

Bob, when you get to the Gym, are the Hot Chicks standing in line to go out with you, Not just for your incredible good looks, but also for your awesome baking skills ????
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Ginger kids don't get hot chicks. Lettuce be real here, Your brain cells must be fading with age :)
 
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They looked so much better when I first iced them. Taking Bob's advice and gonna throw the sludge in the freezer next time to harden and lengthen the photo time.

Taste is amazing though.
Finaflex Clear Protein Strawberry Milkshake Frosted Vanilla Cupcake


Each Clear ProCup:

168 Calories


g Protein
g Fat
g Carbs
 
RegisterJr said:
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They looked so much better when I first iced them. Taking Bob's advice and gonna throw the sludge in the freezer next time to harden and lengthen the photo time.
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The key with cupcakes too is to make sure they are cooled enough. Adding the frosting when they come fresh out of the oven = instant melt.
Keep them at room temperature (or cooler) to ensure proper cooling before applying the frosting.

What did you use for the frosting? I hope you did not try coconut oil again. If you did , that is why it looks incredibly runny. Greek Yogurt + SF/FF Pudding Mix + Whey = a very thick frosting. Put it in a ziploc bag and cut a small corner off and you can easily squeeze them on top. Or use the attachment like i did for the cake.
 
The Solution said:
The key with cupcakes too is to make sure they are cooled enough. Adding the frosting when they come fresh out of the oven = instant melt.
Keep them at room temperature (or cooler) to ensure proper cooling before applying the frosting.

What did you use for the frosting? I hope you did not try coconut oil again. If you did , that is why it looks incredibly runny. Greek Yogurt + SF/FF Pudding Mix + Whey = a very thick frosting. Put it in a ziploc bag and cut a small corner off and you can easily squeeze them on top. Or use the attachment like i did for the cake.
Click to expand...

Greek yogurt + protein. No pudding mix, yet. I used a cake bag with nozzle. It came out of the attachment as a thick pretty rose. By the time I took a picture it was flat.
 
RegisterJr said:
Greek yogurt + protein. No pudding mix, yet. I used a cake bag with nozzle. It came out of the attachment as a thick pretty rose. By the time I took a picture it was flat.
Click to expand...

Yeah you def did it right. Next time frost, then freeze for 20-30 minutes and it will hold much better, and be much better looking for presentation.
 
Or chill the frosting bag before piping. Just sit it in a fridge with the cupcakes.

That was done with these:
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If you did add a pudding mix it also would have held better. Or any flour/starch, even xanthan gum (or guar)

Or a bunch of Splenda blended into "icing sugar" mixed in right can give a thicker dessert frosting.

Or... Use cream cheese instead of yogurt.
IMO that's best with Strawberry because Strawberry Cheesecake is ❤️
 
RegisterJr you are getting better at this, I give you props for trying. I am hoping this winter when life slows down a bit I can give this baking thing a try!
 
Driven2lift said:
Or chill the frosting bag before piping. Just sit it in a fridge with the cupcakes.

That was done with these:
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If you did add a pudding mix it also would have held better. Or any flour/starch, even xanthan gum (or guar)

Or a bunch of Splenda blended into "icing sugar" mixed in right can give a thicker dessert frosting.

Or... Use cream cheese instead of yogurt.
IMO that's best with Strawberry because Strawberry Cheesecake is ❤️
Click to expand...

Cream cheese isn't a bad idea. Except cheesecake =

Rocket3015 said:
RegisterJr you are getting better at this, I give you props for trying. I am hoping this winter when life slows down a bit I can give this baking thing a try!
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Thanks Rocket. It really doesn't take long. Most recipes are 10-15 minutes prep pre bake and 5-10 post bake. It takes longer to document the ingredients than to cook them.
 
On a donut kick in my kitchen

None in my standard donut pan though, either filled donuts or other varieties (need to perfect a fritter)

Requests?

Here's my "pocket" technique half done

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No more cheating to seal it in with hard chocolate topping though.

Going to "inject" these once done
 
Trying out PES Frosted Chocolate Cupcake:

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They all look REALLY Good !!
 
RegisterJr said:
What's the cookie/brownie recipe The Solution?
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Thats a stuffed cookie, not a brownie.

Filling:
75g Greek Yogurt,
75g Regular 0% Plain Yogurt
20g PES Vanilla Whey

Cookie (made 2 large ones)
50g Complete Pancake mix
10g PES Frosted Chocoalte Cupcake Whey
3g Splenda
Baking Powder
Touch of Vanilla
10g Cocoa
25g Milk (Almond)
1 Egg White Stiffened and folded into the recipe
 
AntM1564 said:
Bob, is that powder more of a milk or dark chocolate in your opinion?
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Frosted Chocolate Cupcake?
Mostly milk chocolate, but has a small hint of dark chocolate in the flavor that combines with the frosting element.
I added Cocoa Powder to each recipe (Mixture of Hershey and ghirardelli)
You can see the true color in the shake on the last page.
 
The Solution said:
Frosted Chocolate Cupcake?
Mostly milk chocolate, but has a small hint of dark chocolate in the flavor that combines with the frosting element.
I added Cocoa Powder to each recipe (Mixture of Hershey and ghirardelli)
You can see the true color in the shake on the last page.
Click to expand...

Thanks I just saw your full review. I should have checked the PES thread first.
 
Does anyone we know of on the board have preservative use (in food) experience?

For with baked goods, I'm leaning to calcium propanoate because of it's effective use in both baked goods and whey products.

Or has anyone worked in food production at a level that could help me out?
 
On another note:

Stuffed Donuts Perfected.
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No more cheating with chocolate topping.
This baby was injected
 
Driven2lift said:
On another note:

Stuffed Donuts Perfected.
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No more cheating with chocolate topping.
This baby was injected
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Ooh.. Time for how to videos.
 
booneman77 said:
yep, would sex this. hard. twice.
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I guess you could fill it that way.
The "Van Wilder Donut"

I kid.
These are more time consuming because it gets double-baked (30 mins a batch overall) but a very nice change/treat
 
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Van wilder donut? Im sure that was a protein éclair.
 
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Frosted Double Chocolate Finaflex Clear Protein Brownie

Calories: 260
Protein: 12.5
Carbs : 4.5
Fat: 22

Edit:

I almost made this with 200 cals, 11 fat, 4 carbs, and 11 protein, but I've been slacking with fat on my diet this week. I did 3:1 Greek yogurt to cream cheese on the frosting and used coconut butter in the mix to up the fat. As always, almond flour too.
 
You are all Masters of the Kitchen !!
 
Cookies and Cream filled Chocolate Protein Donuts

No fancy equipment needed!

ImageUploadedByAnabolicMinds1467505765.676822.jpg


257 cals each:
22g protein, 23g carbs, 10g fat

Made with PEScience Select protein, grab your own here:
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Ingredients: (Makes 4)
1 scoop Frosted Chocolate Cupcake Select protein
3/4 cup whole wheat flour
2 tbsp unsweetened cocoa
1/3 cup light margarine
1/2 cup Splenda (or use Stevia/sugar)
1/3 cup syrup (I used Walden Farms)
1/2 cup skim milk
1 large egg
1 tbsp Epic Spreads Cookies and Cream (or PB, coconut oil, other fat)
1 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
Filling/Topping:
1 cup 0% Greek yogurt
1 scoop Cookies and Cream Select protein
Sweetener to taste
Optional Oreo crumbs, garnish the gains

Directions:
Preheat oven to 375, spray 4 standard Ramekins (or do batches) with a non-stick spray.
In a large bowl, whisk together all dry ingredients. Mix together others, and beat egg, in another bowl.
Add the wet to the dry mix, mix well.
Remove 1/4 of mix to another bowl, cover with plastic wrap, set aside.
Divide batter among ramekins evenly.
Now the trick, we need a cavity for filling later. What I user was simply a silicone cupcake liner, weighed down with anything oven safe and pushed into the batter 1/2 way. Alternately You can use anything oven safe, in the size of cavity you want, wrapped in wax paper and pushed into the top of this batter
Bake for 12-14 minutes, tops will be firm, edges browned.
Let cool, mix together filling/topping refrigerate this mixture.
Remove cupcake liner or whatever you used to form a cavity, carefully remove donuts from ramekins.
Grease ramekins again, pour in reserved batter, invert donuts into each ramekin (cavity down) and bake again for 9-11 minutes.
Let cool, invert out of ramekins. Poke a small hole in the top of each (toothpick even) and widen it until it will fit a pastry tip or anything you have.
Fill, spread some as topping.
Devour, grow
 
^image donut was made with milk chocolate, modified recipe for the one not discontinued lol.

I have retried this with FCC and it only improved

Just wanted to "disclaim" that
 
Boy They Look Good !
 
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Just posted to my media accounts, here's a better view of the cupcake

I made a few batches
 
I made 6 types ;)

Though a couple share the same base recipe
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(Here are 6 of over 20 cupcakes)

These ended up vanilla topped or with a swirl.

Also did some mint chocolate chip
 
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