Cooking with whey

I'll get it posted up in a few fellas.
 
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50 cal waffle cones are staying in my cupboard from now on
 
Recipe for PBC brownies I posted above:

1 can pumpkin purée (I used about 80% of the can)
2 scoops PBC protein
3 egg whites
1 tsp cocoa
2 tbsp pancake mix
PB2 (as much as desired)
1 tsp baking powder
Sweetener of choice (I used splenda)

You can substitute the pumpkin for more pancake mix if desired.
 
kbayne said:
Recipe for PBC brownies I posted above:

1 can pumpkin purée (I used about 80% of the can)
2 scoops PBC protein
3 egg whites
1 tsp cocoa
2 tbsp pancake mix
PB2 (as much as desired)
1 tsp baking powder
Sweetener of choice (I used splenda)

You can substitute the pumpkin for more pancake mix if desired.
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I'm a complete baking newbie. How much Splenda are you using and how long and at what temp do you bake it at? How does the pumpkin effect the taste and texture compared to using pancake mix exclusively?

Thanks.
 
dixonk said:
I'm a complete baking newbie. How much Splenda are you using and how long and at what temp do you bake it at? How does the pumpkin effect the taste and texture compared to using pancake mix exclusively? Thanks.
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I used 1/4 cup (about 6 packets) splenda

Bake at 350 for about 30 minutes

I could hardly taste the pumpkin honestly. I would of liked it to be more chocolate/peanut butter tasting but the PBC was more pronounced then pumpkin.

As for pumpkin vs pancake mix, pumpkin will come out more moist and brownie like compared to pancake mix in my experience. I'm sure there are a few additions you could add to the pancake mix to make it more moist/brownie consistency though. You'll want greek yogurt, almond milk or water, and butter/peanut butter if using pancake mix.
 
Awesome thanks. I happen to love pumpkin but was just curious. Will bake a batch using Blondie tomorrow.
 
dixonk said:
Do you have a link for the base recipe?
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All recipes are in the Select Recipe thread buddy:

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And here is the link for you sir

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Recipe

Dry:
20g PES Select Whey
120g Complete Pancake Mix
8g SF/FF Pudding Mix
16g PB Lean (German Chocolate Cake)
TBSP Splenda (3g)
Cocoa Powder (5g)
Dash Baking Powder (3-5g)

Wet:
~ 1/2 Cup Almond Milk (100g)
25g Greek Yogurt
2 Whites (Stiffened to a firm peak)

Directions

Pre-Heat oven to 350 degrees.

Take all Dry and Combine in a separate bowl (Whey, Baking Powder, PB Lean, Cocoa, Splenda, SF/FF Pudding mix, and Pancake mix)
Add in the Yogurt and Milk , and then stiffen the egg whites in a separate bowl with a hand mixer and fold into the dry (last) after the eggs and milk were added
Spray a 9x9 Pan with Cooking Spray and spatula in your batter, and bake for 18-20 minutes.

Pick with a toothpick until no residue pops up or sticks onto tooth pick and then remove/cook from oven

Macros:

Cals : ~675
Fat: ~ 9g
Carb: ~ 100g
Pro: ~ 40g
 
The Solution said:
All recipes are in the Select Recipe thread buddy:

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And here is the link for you sir

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Recipe

Dry:
20g PES Select Whey
120g Complete Pancake Mix
8g SF/FF Pudding Mix
16g PB Lean (German Chocolate Cake)
TBSP Splenda (3g)
Cocoa Powder (5g)
Dash Baking Powder (3-5g)

Wet:
~ 1/2 Cup Almond Milk (100g)
25g Greek Yogurt
2 Whites (Stiffened to a firm peak)

Directions

Pre-Heat oven to 350 degrees.

Take all Dry and Combine in a separate bowl (Whey, Baking Powder, PB Lean, Cocoa, Splenda, SF/FF Pudding mix, and Pancake mix)
Add in the Yogurt and Milk , and then stiffen the egg whites in a separate bowl with a hand mixer and fold into the dry (last) after the eggs and milk were added
Spray a 9x9 Pan with Cooking Spray and spatula in your batter, and bake for 18-20 minutes.

Pick with a toothpick until no residue pops up or sticks onto tooth pick and then remove/cook from oven

Macros:

Cals : ~675
Fat: ~ 9g
Carb: ~ 100g
Pro: ~ 40g
Click to expand...

You're the best thanks!
 
PES Select Chocolate Peanut Butter Cup Cheesecake

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Upcoming planned PBC recipes

PB world and PB half baked cheesecakes
PB cups (full cal as Bob is doing macro friendly)
PB pie (really tall and light, hoping)
PB cream filled donuts (maybe)
PB ice cream, and a few ice cream variations
 
dixonk said:
I'm waiting for the PB Cups recipes.
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There was nothing really to the one I used. I made 12 total PB cups:

3 scoops of select (chocolate)
A dollop of Greek yogurt
And a bit of water

make the ingredients above into a thick pudding consistency using a shaker cup

Line a muffin pan with muffin cups and fill with enough of the mixture to coat the bottom (you should be left with about half of the chocolate mix)

Freeze for 10-15 min

For the filling I used

4 T of pb2
a dollop of yogurt
And enough water to make a paste consistency
(It you can skip all that and use actual PB)

Top the chocolate bases with a bit of the PB paste

pour enough of the chocolate "pudding" in each cup to cover the PB

And freeze until a solid.

I'm sure Bob and Driven's recipes will be different than this one but I think these turned out alright ;)

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Just got done with a round of baking. Turned out great! Family again devoured it all and couldn't believe it was actually healthy.

Brownies
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Sweet Bread Rolls/Cookies
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I used kbayne's recipe as I already bought the ingredients when you posted yours. I have the ingredients lined up for yours. Will be baking some more tomorrow. Should have my PBC in the mail tomorrow. They are loving everything I am baking from here so far and amazingly enough they don't even realize that I am using protein powder lol.

I used

1 can pumpkin puree
2 scoops Select Blondie Protein (or any flavor you want)
3 egg whites
1 tsp cocoa
2 tbsp pancake mix
2 tbsp PB2 (powdered peanut butter)
1 tsp baking powder
6 packs of Splenda
 
I already cook all the time. Wife doesn't know how/like to cook. Plus I prefer to have full control of the ingredients and macros. But this marks the beginning of an era with all the baking. This forum has opened my eyes and since being a member I haven't consumed protein in shake form in a very long time. Definitely a game changer in terms of diet and satisfaction.
 
dixonk said:
I already cook all the time. Wife doesn't know how/like to cook. Plus I prefer to have full control of the ingredients and macros. But this marks the beginning of an era with all the baking. This forum has opened my eyes and since being a member I haven't consumed protein in shake form in a very long time. Definitely a game changer in terms of diet and satisfaction.
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Awesome dude! Lets see you get creative in the kitchen! Hopefully the wife takes care of all the laundry and cleaning since you cook :)
 
Ya she does the cleaning and laundry ;) Going to buy a bread baking machine and take all of my moms bread recipes. Going to do some substituting for ingredients and make a bunch of protein bread. She has the best pumpkin bread and zucchini bread. Also banana bread. I can just imagine how I can improve on the ingredients and make it fit my macros.
 
Bread maker = good idea

Nothing beats fresh baked

Try a soda bread recipe. My #1 fresh
 
Lol well throw some chocolate/candy into anything it's improved ;)
 
Chocolate just may be mankind's greatest invention...if its not the greatest it has to at least make the top 10.
 
kbayne said:
PES Select Chocolate Peanut Butter Cup Cheesecake

<img src="http://anabolicminds.com/forum/attachment.php?attachmentid=117194"/>
Click to expand...

Im sooo jel right now. Looks amazing! How do you get it so moist? My protein cheesecakes dont usually come out very moist.
 
ELROCK said:
Im sooo jel right now. Looks amazing! How do you get it so moist? My protein cheesecakes dont usually come out very moist.
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Either 1 Over bake, or not use enough Wet ingredients.
I suggest given mine or Driven2lift's recipes a shot in the PES Cookbook thread. which i linked above.

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Here is a microwave cheesecake for you:

PES Select Microwave Cheesecake

Recipe:

Wet:

8oz Fat Free Cream Cheese (227g)
¼ Cup TBSP Greek Yogurt (50g)
1 Whole Egg (you can use an egg white)
Dash of Almond Milk (10g)
Dash of Vanilla Extract

Dry:

½ Scoop (15g) PES Select Cookies and Cream Whey
2 TBSP Pancake Mix (16g)
Dash of Splenda (3g)

Directions:

First beat the cream cheese with a hand mixer until a smooth blend, then add the rest of the wet (but the egg which will be added last). So add the GY and the almond milk

Then add in your dry and mix on a low speed (Whey, Pancake Mix, and splenda) then add in the egg last.

Take a small circular tupperware container and spray it with cooking spray, and then transfer the mixture into the tupperware contain and put in the microwave on a medium powder for 4-5 minutes.

You will notice the outside will look a little hard and the center a touch soft.
When done keep it in the tupperware container and put in the fridge for 6-8 hours overnight

Next day or 6-8 hours later flip over on a plate and enjoy!!!

Macros:

Kcals ~ 430
Protein ~ 50g
Carbs ~ 40g
Fat ~ 7g
 
Still have to try the microwave version

Still have some new pans/tools to get crazy with though
 
All that bread talk has craving some fresh bread.
I'm going to make some sweet potato buns this weekend.
 
The Solution said:
Either 1 Over bake, or not use enough Wet ingredients.
I suggest given mine or Driven2lift's recipes a shot in the PES Cookbook thread. which i linked above.

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Here is a microwave cheesecake for you:

PES Select Microwave Cheesecake

Recipe:

Wet:

8oz Fat Free Cream Cheese (227g)
¼ Cup TBSP Greek Yogurt (50g)
1 Whole Egg (you can use an egg white)
Dash of Almond Milk (10g)
Dash of Vanilla Extract

Dry:

½ Scoop (15g) PES Select Cookies and Cream Whey
2 TBSP Pancake Mix (16g)
Dash of Splenda (3g)

Directions:

First beat the cream cheese with a hand mixer until a smooth blend, then add the rest of the wet (but the egg which will be added last). So add the GY and the almond milk

Then add in your dry and mix on a low speed (Whey, Pancake Mix, and splenda) then add in the egg last.

Take a small circular tupperware container and spray it with cooking spray, and then transfer the mixture into the tupperware contain and put in the microwave on a medium powder for 4-5 minutes.

You will notice the outside will look a little hard and the center a touch soft.
When done keep it in the tupperware container and put in the fridge for 6-8 hours overnight

Next day or 6-8 hours later flip over on a plate and enjoy!!!

Macros:

Kcals ~ 430
Protein ~ 50g
Carbs ~ 40g
Fat ~ 7g
Click to expand...

Thank you bruh!
 
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