Silicone muffin liners are probably one of the five best things ever invented!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
I have a silicone cake mould now too lol, couldn't agree more
I need to pick one of those up. I just don't make cakes enough.
In the end, the powder doesn't make too much of a difference. If you use an isolate, you will need less wet ingredients since it mixes pretty thin. Whey, needs a little more than isolate and casein needs more than whey. Most people here are partial to Select, myself included. Select and other blends can be tricky. It depends on the amount of casein to whey and casein. However, start with a little wet and add as needed. Once you use a certain powder for a while, it becomes second nature how much wet you'll need. If you ever add too much wet, you could add something like Xanthum Gum to thicken the batter.
Using no flour or pancake mix will result in a pretty flat and dry final product. even if you use proper dry/wet ratio. You could try low carb mixes if it suits your caloric needs to help combat rising and getting a better baked good.Thanks for the fast response, my problem is I'm doing low carb, therefore not using the pancake mix etc. Im still in search of something that will make those pancakes fluffy and not a piece of card board
Almond flour, coconut flour, etc are decent to bake with and are lower carb. Could do what Driven said too. Whip those egg whites and that will help a touchThanks for the fast response, my problem is I'm doing low carb, therefore not using the pancake mix etc. Im still in search of something that will make those pancakes fluffy and not a piece of card board
Your gender, sexual orientation, socio-ecomic status or body composition should not limit your hobbies in any way!
+1 for almond flour. I use it in all my recipes over pancake, coconut, or any other flour. It's taking time to dial in certain things with it but gob can't beat the low carb macros. Most things I make are 2-5 carbs for a good sized serving.Thanks for the fast response, my problem is I'm doing low carb, therefore not using the pancake mix etc. Im still in search of something that will make those pancakes fluffy and not a piece of card board
I really hope these aren't beliefs you have. Yes, I know you're older, but times have changed.
I can't speak for Rocket but here in the south it's something women take pride in with cooking and baking. Not so much a "women belong in the kitchen" kinda thing. I do a large majority here at my house because my mom and grandmother loved to cook and it rubbed off.
Yeah, I am enjoying it. Except for right now when I can't find a frosting nozzle.I never used to, with my Italian ex I was looked after lol.
But in the wake of that I taught myself to cook and it's one of the better choices I've made in life
I think some of you took this the wrong way, The point I was trying to make is this is not your stereo type body builder kind of this, I live a healthy life style and making you own food is a Great Way to Know what you are eating !!! Kudo's and Respect To You All !!
Now that you've got a variety, time to open a pronuts shop
Stuffed Birthday Cake Protein Donuts!!!
31 protein each!
278 cals each: (and very filling)
31g protein, 21g carbs, 8g fat ?
Made with PEScience Select protein, grab your own here:
http://store.lockoutforums.com/index.php?main_page=product_info&cPath=7_8&products_id=2003017
Ingredients: (Makes 4)
-1 scoop Gourmet Vanilla Select protein
-1 cup Kodiak Cakes (or other pancake mix)
-1/2 cup Splenda (or use Stevia/sugar)
-1/3 cup syrup (I used Walden Farms )
-1/2 cup skim milk
-2 large eggs
-2 tbsp epicspreads Birthday Cake (or PB, coconut oil, other fat)
-1 tsp baking powder
-1 tsp vanilla extract
Filling/Topping:
-1 cup 0% Greek yogurt
-1 scoop Gourmet Vanilla protein
-Sweetener to taste, honey is A+ here
Optional Sprinkles, 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 used was simply a silicone cupcake liner, weighed down with anything oven safe and pushed into the batter 1/2 way. Or 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, add reserved batter, invert donuts into each ramekin (cavity down) and bake 9-10 minutes.
-Let cool, invert out of ramekins. Poke a small hole in the top of each (toothpick) and widen it until it fits a pastry tip or other
-Fill, spread some as topping.
-Devour, grow
would road trip to Canada/10
If I were in Toronto I might give it a shot.Now that you've got a variety, time to open a pronuts shop
Put a shop next door or inside and you'd be golden
Haha seeing this would be great...
Let me know how it is! Ice cream making is my life haMixing up some MyoFeed Vanilla PB2 ice cream for the first time right now
Of the protein ice creams I have made so far, it was definitely the best.
Nice. A ton of reviews have said butterfingers which are my favorite candy bar. Guess I'll just have to get some ha
Awesome job man!
Look at all this...
I'll take one. For a swap of something?
Nah just have it, I know it'd find good use there.
Nice job Dude! You'll be surprised how fast you go through it. It's literally a miracle ingredient. Just don't over bake stuff or it will get as hard as a rock lol
