Cooking with whey

SauceMonkey22 said:
haha it's exactly a knock off of yours! word for word

and no i never have, i don't know how to be honest. every time i go to youtube how to do it, i get too hungry and forget lol
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You have never watched my videos?
Stiffen = Crack egg whites into a bowl and whip for 3-5 minutes on a high power
they will foam up
Fold into the dry + Wet last.
 
that banana cake looks ridiculously delicious! i've just always been worried about heating the protein too much when cooking (denaturing). f it. totally going to try and make these right now!
 


Cellucor Peanut Butter Marshmallow FroYo

[video=youtube;MNiPyK-ZnEY]http://www.youtube.com/watch?v=MNiPyK-ZnEY[/video]
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Ingredients:

Dry:
30g Cellucor PB Marshmallow Whey
8g SF/FF Pudding Mix (Vanilla/Cheesecake)

Wet:
75g Pumpkin (Libby’s)
75g Greek Yogurt
75g Plain Yogurt
20g Fat Free Cream Cheese

Directions:

Mix all Wet into a bowl
Add in the Dry
Mix with a spoon and throw in the freezer for an hour or 90 minutes until it hardens up to make a Fro-Yo like consistency!

Macros:

Calories ~ 275
Protein ~ 40g
Carbs ~ 25g
Fat ~ 2g

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[size=+2]Pumpkin Snickerdoodle Protein Cheesecake[/size]

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Can't talk. Too good. Need more
 
The Solution said:
No recipe no care :)
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For you ChefBob

10oz - Fat Free Philadelphia Cream Cheese
7oz - F age 0% Fat Free Greek Yogurt
2 whole eggs
3/4 Cup - Stevia in the raw
1/4 Cup - Almond Milk (or any milk)
2 Scoops - PES Select Snickerdoodle protein
1 tsp - Vanilla Extract
1/4 tsp - Kosher salt
1/2cup - 100% Pure Pumpkin
1 tsp - Ground Cinnamon

Directions: All ingredients at room temperature.

1. Preheat Oven to 325 - Prepare 6" cake pan with non-stick spray and parchment paper in the bottom.
2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
3. Add stevia - mix on medium until incorporated - scrape sides of bowl down.
4. Add eggs one at a time while on medium. Again...scrape.
5. Add the rest of the ingredients - mix on medium for 3 minutes.
6. Pour in pan - extra batter in mouth - yum.
7. Bake at 325 for 30 minutes. Turn oven to 200 for 40min. Turn oven off and crack open the oven door and let sit in the oven for 10 mins. Remove and let cool on the counter. Wrap and refrigerate overnight.

You can add less Pumpkin for a less intense pumpkin taste but I love pumpkin so I added 1/2 cup. Here is the link to the OG recipe with more modifications for those who are willing to try their hand at other variations
 
Great job, that cheesecake looks great. Once I have some time I need to make one. I bought a spring form pan, I think it is called, that I have yet to use.
 


Cellucor Peanut Butter Marshmallow Pumpkin Pancakes

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

Dry:
20g Peanut Butter Marshmallow Whey
1 Tsp Baking Powder
Dash Cinnamon (2-3g)
Dash Splenda (2-3g)
28g Big Train Low-Carb Pancake Mix
8g SF/FF Pudding Mix
10g PB LEAN (pumpkin Spice)

Wet:
1 Whole Egg
100g Pumpkin

Directions

Add in Whey + Dry Ingredients... (Baking Powder + Cinnamon + Splenda, SF/FF Pudding Mix, Pancake Mix, and PB Lean) to a mixing bowl
Add in the Pumpkin + Egg and Stir to a batter like consistency.
Once batter is set, apply Cooking Spray on a Skillet and turn to medium heat
Cook on a skillet for a few minutes each side and flip with a spatula
Serve!!!


Top with:
Peanut Butter/Almond Butter/Cookie Butter
Walden Farm Syrups (Pancake/Chocolate/Caramel)
Protein Pudding/Sludge (for extra protein)


Macros

Kcals - 375
Pro ~ 38g
Carb ~ 37g
Fat ~ 8g

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Cellucor Cinnamon Swirl Pumpkin Microwave Protein Cake

[video=youtube;f0cpKfsbsV0]http://www.youtube.com/watch?v=f0cpKfsbsV0[/video]
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Recipe

Dry:
35g Big Train Low-Carb Pancake Mix
20g Cellucor Cinnamon Swirl Whey
3g Baking Powder
3g Splenda
2g Cinnamon
8g SF/FF Pudding Mix
Dash of Trader Joes Pumpkin Pie Spice
10g PB Lean (Pumpkin Spice)

Wet:
1 Whole Egg
25g Pumpkin
Water to batter consistency

Directions

Take all your dry in a bowl and combine (Whey, Pancake Mix, Baking Powder, Splenda, Pudding Mix, Cinnamon, PB Lean, Trader Joes Pumpkin Spice) .
Slowly Add in the egg, pumpkin and then add a touch of water (eyeball this) to make a sludge/batter like consistency using a spoon. This will be perfect for making the protein cake.
Use Cooking Spray to Coat a 3-4 Cup Circular Tupperware Container, and transfer your batter from the bowl.

Microwave for 2.5-3 minutes (on Medium power to prevent overflowing) until the outside has a good firm edge and the middle is a touch gooey and transfer to a plate by flipping over. The center will harden up as it does cool.

Enjoy!

Macros

Calories: 400
Fat ~ 8g
Carbs ~40g
Protein ~40g

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Cellucor Chocolate Chip Cookie Dough Cookies

[video=youtube;syaeqr5-lMw]http://www.youtube.com/watch?v=syaeqr5-lMw[/video]
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Recipe

1 Scoop Chocolate Chip Cookie Dough Cellucor Whey (35g)
40g Complete Pancake Mix
40g Oatmeal (Grinded into a powder)
3g of Splenda

3g of Baking Powder
8g SF/FF Vanilla Pudding Mix

Wet:

1 Egg
25g Yogurt
Water to Batter Consistency



Directions


I used a magic bullet and grinded ½ cup of oatmeal into a fine power. Took that and in a mixing bowl throw in the rest of the dry (Pudding Mix, Whey, Baking Powder, Splenda, and Pancake Mix)

Add Egg + Yogurt and mix (it will be hard as a rock) and slowly add in water. I added around 1/3 cup to this to get a thick cake batter thickness, it should be sticking to the spoon.

Keep Mixing with a whisk, spoon, or a stand up mixer until thick.

Pre-Heat the Oven to 350

Take a baking sheet and line it with aluminum foil and spray it with cooking spray
Take a spoon and slowly tablespoon at least 1" away from each other as they will expand as seen in the picture, These are QUICK they take 8 minutes when baked in my oven, so keep an eye on them around 8 minutes, may take a little over 9 or 7 depending on the baking sheet. The bottom should have a little golden brown to them, and the top should be fluffy when taking them off they will cool and be very moist/fluffy after cooling for 10-15 minutes.


Macros

Calories: ~550

Fat: ~ 12g

Carbs: ~ 70g

Protein: ~ 40g

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Macros For the whole thing
Calories- 910
Fat-56g
Carbohydrates- 53g
Fiber-44g
Sugars-18
Protein-56g
 


Cellucor Chocolate Raspberry Truffle Fudge

[video=youtube;Ef1L9-6CfQ0]http://www.youtube.com/watch?v=Ef1L9-6CfQ0[/video]
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Recipe

40g (Over 1 Scoop) Chocolate Raspberry Truffle Cellucor Whey
16g Complete Pancake Mix
16g SF/FF Pudding
3g Splenda

Wet:

7g Coconut Oil
170g Carbmaster Yogurt (Vanilla)
50g Raspberries (Diced Up)

Directions

Combine All Dry Ingredients (Whey, Splenda, SF/FF Pudding Mix, PancakeMix) The pancake mix and SF/FF Pudding mix are to help thicken the final product.
Melt the coconut oil and add to your dry as well as the Yogurt and mix together. Lastly dice up some raspberries into small pieces and throw into the mix and then mix everything together.

Take a Small pan and you can either drop the batter right in or use parchment paper (either or), and freeze for about an hour. You want to make sure you spread your mixture out evenly into a square to make nice thick squares for the final product.
After an hour take out of the freezer and cut into squares and your fudge is complete! Eat it before it melts!

Macros

Calories ~ 425
Fat ~ 12g
Carbs ~ 40g
Protein ~ 40g

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Cellucor Homemade Protein S’Mores

[video=youtube;0mc3RGiaV3k]http://www.youtube.com/watch?v=0mc3RGiaV3k[/video]
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Recipe

4 Low-Fat HoneyMaid Graham Crackers (Broken in Half)
30g Marshmallow (Cut up)

Frosting:

85g Carbmaster Yogurt
8g SF/FF Pudding Mix
3g Splenda
1.25 Scoop Cellucor Whey (45g) S’mores

Directions

In a small bowl you will mix half a carbmaster yogurt with the S’mores Cor performance Whey, SF/FF Pudding Mix and Splenda to make a very thick paste/pudding that will be used as a spread on your graham crackers.

Take the 4 graham crackers and crack them in half, and cut up the larger marshmallows to make them bitesize on the crackers.

Take a cracker and apply the Protein Pudding and repeat this twice (for top and bottom) and then place marshmallow in between and squeeze together.

Complete the process for all 4 halves of the graham crackers and then freeze for 15-20 minutes to help everything bind together (can skip this is optional).

Enjoy!

Macros

Calories ~ 600
Fat ~ 7g
Carbs ~ 92g
Protein ~ 42g

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Cinnamon Swirl Protein Pumpkin Squares

[video=youtube;Kzr2uPr3ObI]http://www.youtube.com/watch?v=Kzr2uPr3ObI[/video]
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Recipe

1 Serving (28g) Low-Carb Big Train Pancake Mix
1 Scoop (34g) Cinnamon Swirl Cor Whey
8g SF/FF Pudding
10g PB Lean (SnickerDoodle Flavor)
tsp Baking Powder
2-3g Splenda
Dash Trade Joes Pumpkin Spice
Dash Salt

Wet:
1 Egg
1 White
80g Pumpkin
25g Greek Yogurt
25g Regular Plain Yogurt


Directions

Pre-heat Oven to 350 Degrees.
Take a 9x9 Pan and spray with cooking spray to coat and prevent sticking.
In a large mixing bowl mix all dry (Whey, Pancake Mix, PB Lean, Splenda, Pumpkin Spice, Baking Powder, SF/FF Pudding Mix and salt to enhance the flavor).
Slowly add In the wet ingredients (Pumpkin, Greek and Plain Yogurt, then Eggs last) and mix with a hand mixer or a whisk to get a thick batter like consistency.
Once everything is combined drop the mixture into the 9x9 sheet and spread among the baking pan (in a square fashion) and throw in the oven for around 20-25 minutes.
After 20-25 minutes use a toothpick to see if it comes out clean (no wet residue) and this will state that the final product is done. This will be a bit on the soft side because of the amount of wet, but will solidify once it is left out for a while.
Remove and allow to cool on a wire rack, and then cut into Squares and serve.
You can even put them in the fridge for a bit to harden up before eating or freeze for a short time period.


Macros

Calories ~ 450
Fat ~ 8g
Carbs ~ 40g
Protein ~ 55g

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Definitely trying that one looks good and fits my macros nicely, props Bob
 
SauceMonkey22 said:
Damn that's sick. This is my first time cutting with a. coach. 3 weeks in, 3.5 lbs. Last year did it like a moron, lost 15 lbs but along with it 40 lbs of my bench and 50 on my Deadlift. This time through I'm still making PRs so I just gotta keep NY patience
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Ouch that sucks. I usually take a break from strength training aka 5/3/1 progression for a few weeks into my cut, then I re add in whatever type of training I want.

If you time your carbs right you should be able to make some PRs still
 
Holy **** that looks good Bob, I'm cleaner out of PB powders atm but will try this as soon as I get more!

Finally off my low carb cut and can try more of your recipes
 
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