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Cooking with whey

4oz almond milk + 5 ice cubes + 1 scoop no bake = unreal.

Tastes like a PB/Chocolate Oatmeal/Graham Cracker mixture. Truly fantastic

1 scoop No Bake + 6oz Greek Yogurt = Very good as well as protein pudding/sludge, does not have much of the oatmeal/graham cracker taste to it though. but Choc / PB are strong.


Get a video review up after i make healthy no bakes.
 
The Solution said:
4oz almond milk + 5 ice cubes + 1 scoop no bake = unreal. Tastes like a PB/Chocolate Oatmeal/Graham Cracker mixture. Truly fantastic 1 scoop No Bake + 6oz Greek Yogurt = Very good as well as protein pudding/sludge, does not have much of the oatmeal/graham cracker taste to it though. but Choc / PB are strong. Get a video review up after i make healthy no bakes.
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1 scoop no bake?
 
Damn, was not aware of that No Bake protein. I'm drooling.
 
Making healthy no bake cookies today after school
Get the video rview up of using it in shake, sludge, and cookies with recipe and macros.
 


Shake/Sludge Review of MTS No Bake Cookie Protein:

[video=youtube;xEhP9v52Hxk]http://www.youtube.com/watch?v=xEhP9v52Hxk[/video]
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No Bake Cookie Review of MTS No Bake Cookie Protein:

[video=youtube;-HWJqeU8UDY]http://www.youtube.com/watch?v=-HWJqeU8UDY[/video]
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Recipe:

1 Scoop MTS No Bake Whey (38g)
2 TBSP Cocoa Powder (16g)
Dash of Salt
½ Cup Splenda (15g)
¼ Cup Peanut Butter (50g)
1.5 Cups Oatmeal (120g)

1 Banana (100g)
Dash of Vanilla Extract
¼ Cup Almond Milk (60g)

Total Recipe:

Calories ~ 1,150
42g Fat
142g Carbs
53g Protein

Per Cookie: (12)

Calories ~ 97
3.5g Fat
12.15 Carb
4.4g Protein

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You guys need to stop tempting me to buy more protein.

My cupboards are full
My bedroom closet is now stashing protein tubs
 
todd muelheim said:
All your recent pics are showing up in the thumbnail ok, but when I click it says connection error...I'm on mobile, is anyone else having this issue?
Click to expand...

I always do with for Solutions photos when on mobile.
 
I've had a can of Libby's pumpkin pie filling for a while. What can I do with it? Lol. I was thinking maybe mixing it with Snickerdoodle Select and doing a cheesecake or just a pie. I dunno.
 
blacklac said:
I've had a can of Libby's pumpkin pie filling for a while. What can I do with it? Lol. I was thinking maybe mixing it with Snickerdoodle Select and doing a cheesecake or just a pie. I dunno.
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Pumpkin pie with a cinnamon powder or Snickerdoodle

Bob has a youtube link or it is in the PES Select baking thread
 
Driven2lift said:
Pumpkin pie with a cinnamon powder or Snickerdoodle

Bob has a youtube link or it is in the PES Select baking thread
Click to expand...


Ok. I figured Bob had something. :p. I know he bakes breads and stuff alot, I kinda want a pie. I'll still check his stuff out.
 
bomb.com, seriously unreal this vanilla.

Dry
• 25g Iso-Smooth → 95 / 1 / 1 / 21
• 90g Complete Mix → 295 / 2 / 63 (9) / 9
• ½ TSP Baking Powder

Wet
• 2 egg white → 40 / 0 / 0 / 8
• 25g Greek Yogurt → 15 / 0 / 1 / 2.5
• 1/3 Cup Unsweetened Almond Milk
• Optional → 2 drops of Stevia

Total: 445 Calories; 3F, 65C, 9F, 41P

Topped it with 95g banana, Walden Farms Marshmallow Spread, and ground cinnamon. Unreal combo

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Making rice pudding as we speak to bring to class as my pre-meal :).
 


Cellucor Chocolate Chip Cookie Dough and Cream Cookies

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

¾ Scoop (25g) Chocolate Chip Cookie Dough Cor Whey
¾ Scoop (25g) Cookies and Cream Cor Whey
120g Complete Pancake Mix
15g of Splenda (1/2 Cup)

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

Wet:

1 Egg
1 White
50g Almond Milk (1/3 Cup)


Directions

Take your dry and in a mixing bowl mix everything together(Pudding Mix, Whey, Baking Powder, Splenda, and Pancake Mix)

Add Egg + Egg White + Milk and mix (it will be a very thick mixture as cookies should be) 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: ~ 730

Fat: ~ 13g

Carbs: ~ 100g

Protein: ~ 55g

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Picked up some Pumpkin Pancake and Waffle Mix at Trader Joes today with some Pumpkin Butter. Pretty pumped to bake with it :)

That looks dope Bob^
 


Cellucor Molten Chocolate Brownies

[video=youtube;MFsWsJM3ghI]http://www.youtube.com/watch?v=MFsWsJM3ghI[/video]
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Recipe

Dry:
100g Complete pancake mix (Extra Fluffy)
50g Molten Chocolate Cor Performance Whey
3g Baking Powder
3g Splenda
16g Cocoa Powder
Dash Salt

Wet:
1 Egg
2 Egg Whites
170g (6oz) Greek Yogurt
Dash Vanilla Extract

Topping/Filling:
Could add PB Lean/Pb2 or any kind of Protein Pudding/Sludge as a topping
Whip Cream, Hershey Syrup, Walden Syrups etc.


Directions

Pre-heat oven to 350 Degrees.

Combine all Dry (Splenda, SF/FF Pudding mix, Cellucor Whey, Pancake Mix, Cocoa Powder, Dash Salt) Set Aside

Add Egg , Egg Whites, Greek Yogurt, and Vanilla Extract and use a hand blender to stir.

Use Cooking Spray to coat a 9x9 Pan and then use a spatula to drop the batter in the pan and set in the oven for 20-25 minutes (until completed and toothpick comes out clean)
Allow to Cool 3-5 minutes, then cut into even squares or serve/eat as is.

Enjoy!


Macros

Calories ~ 827
Protein ~ 78g
Carbs ~ 95g
Fat ~ 15g

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The Solution said:
Cellucor Molten Chocolate Brownies

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Recipe

Dry:
100g Complete pancake mix (Extra Fluffy)
50g Molten Chocolate Cor Performance Whey
3g Baking Powder
3g Splenda
16g Cocoa Powder
Dash Salt

Wet:
1 Egg
2 Egg Whites
170g (6oz) Greek Yogurt
Dash Vanilla Extract

Topping/Filling:
Could add PB Lean/Pb2 or any kind of Protein Pudding/Sludge as a topping
Whip Cream, Hershey Syrup, Walden Syrups etc.

Directions

Pre-heat oven to 350 Degrees.

Combine all Dry (Splenda, SF/FF Pudding mix, Cellucor Whey, Pancake Mix, Cocoa Powder, Dash Salt) Set Aside

Add Egg , Egg Whites, Greek Yogurt, and Vanilla Extract and use a hand blender to stir.

Use Cooking Spray to coat a 9x9 Pan and then use a spatula to drop the batter in the pan and set in the oven for 20-25 minutes (until completed and toothpick comes out clean)
Allow to Cool 3-5 minutes, then cut into even squares or serve/eat as is.

Enjoy!

Macros

Calories ~ 827
Protein ~ 78g
Carbs ~ 95g
Fat ~ 15g

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Click to expand...

If I do this with select should i add a bit more wet ingredients or is it okay?
 
drseuss6969 said:
If I do this with select should i add a bit more wet ingredients or is it okay?
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Casein blends tend to need less wet if anything, they need more help rising, which could mean baking powder, extra pancake mix, etc
 
AntM1564 said:
Anything with casein needs more wet. The more casein in the blend, to more wet you need. Casein acts like a binder.
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Correct. Casein is thicker so it will need more wet
Casein is the worst to use for baking, only use it for cheesecakes, and puddings (bread/rice) Since they are meant to be thick and binding agents.
 
The Solution said:
Correct. Casein is thicker so it will need more wet
Casein is the worst to use for baking, only use it for cheesecakes, and puddings (bread/rice) Since they are meant to be thick and binding agents.
Click to expand...

I like baking with blends, have been using Pronom lately. I like the overall consistency of the product blends create, not to light, but not too dense either.
 
AntM1564 said:
I like baking with blends, have been using Pronom lately. I like the overall consistency of the product blends create, not to light, but not too dense either.
Click to expand...

Pure whey = best for rising,
Blends are good for thicker products
Casein best for cheescake/puddings.
 
The Solution said:
Low-carb Chocolate Raspberry Truffle Cellucor Cake Invalid Link Removed
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These new flavours keep popping up and all if them sound too damn good lol.

Just got through my mint chocolate COR, into RVCB now. Still playing catch-up with COR, they really keep the new flavours rolling out.

Favourite whey on the market.
 
PES Select Snickerdoodle Oreo Cheesecake

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Stole that basic recipe from BB.com "2:1 ratio protein cheesecake"

12oz FF cream cheese
10oz 0% Greek Yogurt (Vanilla)
2 eggs
40g protein powder
1/4 cup milk
1tsp salt
Sweetener and flavorings (this has real sugar and no added flavoring)

This one has processed Oreos (crème removed) as a crust. Then I tossed a few Oreos broken in half right into the cheesecake.

6" pan. Bake at 325 for 30 min. Drop temp to 200 and bake ~1hr. Put in the fridge for a day.
 
Thanks guys. I helped my buddy make that one. It was his first. I think ill make my own tonight. I'm pretty jealous he's eating that one though... lol.
 
tyga tyga said:
Dannggg looks fire.

How bout dem macros?
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They are very low carb TBH because its mostly yogurt and cream cheese, but his crust may have really tossed it up there due to the oreo's

if you make the cheesecake without the crust which still comes out great its not too bad at all. if you slice into like 4's or 6's its like 10g tops per slice.
 
Yeah, those oreos killed it. Lol. Granted, we figured 8 oreos with the creme, and he scraped the creme from half of them for the crust. So my calculations are higher than actual. But I also didn't count the butter added to the crust...

~1820cals
F 72G
P 117G
C 333G

We also used Philly x2 protein cream cheese. Half the fat of the 1/3rd fat, stuff, but not fat free.

I just plugged it into MFP, incase the macros -> total cals aren't perfect.

That recipe usually comes between 800-1000cals, if you don't go crazy on add-ins. :p
 
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