Cooking with whey

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First try at doughnuts. I'm pleased, but I'd make a couple adjustments next time.

Calories: 156
Protein: 13.4
Carbs: 10
Fat: 7.1
 
Denser than a normal donut with KC mix, but with some extra baking powder and oil you can get flakiness
 
Driven2lift said:
Denser than a normal donut with KC mix, but with some extra baking powder and oil you can get flakiness
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I'll try that next time. I need to find the KC power cake mix.
 
RegisterJr said:
I'll try that next time. I need to find the KC power cake mix.
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I do like that oat & honey, but I flavour it anyways, Power Mix wins the macro edge


I like that I get appropriate fiber with the meal too
 
money0351 said:
These look legit man! I'm going to hunt a doughnut pan down this week
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Hobby Lobby, otherwise Amazon. They taste better every time I take a bite.
 
I am no baker....but I am a Very Good Eater!!
 
GNO said:
I didn't see it on your youtube channel, you got the recipe to share?
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Thats because I don't post much on my YT Channel besides reviews anymore.
Sorry around 70kcals.

Recipe:

2 Large Banana’s (200g)
2 Servings MyOatmeal.com Peanut butter Lean (20g)
2 Servings Cocoa Powder (24g)
Dash of Almond / Cashew Milk (10g)
Dash Splenda (3g)
Dash Honey (5g)
1 tsp vanilla extract
2 Scoops USP Labs Protein

Directions:
1) Take banana’s and cut them up into slices.
2) Place remaining ingredients into a blender and mix until batter is formed
3) Take a 6x6 or 9x9 Pan and layer with batter
4) Freeze for 3-4 hours until hard, cut into squares and enjoy!
* Store remaining fudge in freezer *

Macros:
For Entire Recipe:
Calories ~ 630
Protein ~ 60g
Carbs ~ 75g
Fat ~ 10g

Per Square (Make 9 Squares):
Calories ~ 70
Protein ~ 7g
Carbs ~ 8g
Fat ~ 1g
 
Frozen fudge I've tried, I really want one that survives at room temp
 
The Solution said:
Thats because I don't post much on my YT Channel besides reviews anymore.
Sorry around 70kcals.

Recipe:

2 Large Banana’s (200g)
2 Servings MyOatmeal.com Peanut butter Lean (20g)
2 Servings Cocoa Powder (24g)
Dash of Almond / Cashew Milk (10g)
Dash Splenda (3g)
Dash Honey (5g)
1 tsp vanilla extract
2 Scoops USP Labs Protein

Directions:
1) Take banana’s and cut them up into slices.
2) Place remaining ingredients into a blender and mix until batter is formed
3) Take a 6x6 or 9x9 Pan and layer with batter
4) Freeze for 3-4 hours until hard, cut into squares and enjoy!
* Store remaining fudge in belly *

Macros:
For Entire Recipe:
Calories ~ 630
Protein ~ 60g
Carbs ~ 75g
Fat ~ 10g

Per Square (Make 9 Squares):
Calories ~ 70
Protein ~ 7g
Carbs ~ 8g
Fat ~ 1g
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That is more like it ;)
 
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Second try. Improved taste, texture, and fewer carbs as well.

Cals: 172
Fat: 8
Carbs: 9
Protein: 16

Sugar: 2.6g

Driven2lift said:
Oh I eat lots, one thing my city has is some great chocolatiers (caters to my inner Belgian)

I really want to make my own
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I have Frosted Churro fudge in the fridge now. I think it's hard to screw it up. At least I hope.
 
RegisterJr said:
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Second try. Improved taste, texture, and fewer carbs as well.

Cals: 172
Fat: 8
Carbs: 9
Protein: 16

Sugar: 2.6g



I have Frosted Churro fudge in the fridge now. I think it's hard to screw it up. At least I hope.
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Tag me in on that!

These donuts look much more legit, up and coming baker right here
 
Sneak Peak:

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CnC Whipped base (Oreo Crust) with gobs of white chocolate PB, Chocolate, and Smarties!
 
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Frosted Churro fudge with chocolate peanut butter drizzle.

Calories: 81
Fat: 2
Carbs: 3
Protein: 11

I cut them too soon otherwise they'd have straight lines.
 
RegisterJr said:
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Frosted Churro fudge with chocolate peanut butter drizzle.

Calories: 81
Fat: 2
Carbs: 3
Protein: 11

I cut them too soon otherwise they'd have straight lines.
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Macros are legit -- how does it taste?

Bigger fan of this or the last batch of donuts?
 
MidwestBeast said:
Macros are legit -- how does it taste?

Bigger fan of this or the last batch of donuts?
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I'll have to let you know tonight. The mix was good after I poured it and licked the spoon.
 
I have several new recipes but first...

Let's talk whey:

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I swear I've seen CORs amino testing before, someone tell me this is BS

I'm disliking the source here so I'm not trying to wave a red flag, but I definitely need to dig a little deeper
 
Hard to speculate on anything that the study is claiming. We have no info on purchasing methods, chain of custody, etc.

Plus until we can read the full text and its peer reviewed, this doesn't hold much water at all.
 
Yeah, I am only on the fence here.

Bob that Czech paper shows total protein testing but not aminos, BCAA content was the "issue" found in this claim
 
Driven2lift said:
Yeah, I am only on the fence here.

Bob that Czech paper shows total protein testing but not aminos, BCAA content was the "issue" found in this claim
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and that study had no claims on the breakdown of the BCAA's. so again they are trying to speculate something they don't have the info on, or the breakdown of. So lets make claims and statements with no backing to their evidence.
 
I'll ride out the ongoing discussion in the ISSN group and Lyle McDonald's page and see what gets dug up
 
MidwestBeast said:
Macros are legit -- how does it taste?

Bigger fan of this or the last batch of donuts?
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Taste = excellent. So rich.

Fresh out of the freezer it's a little hard to bite and difficult to enjoy the flavor because it's so cold. After 2-3 minutes it starts softening and is good to consume.

I like the the macros here more, and the flavor is richer. But, I like the carbs in the doughnuts (which I can't fit most days). These will likely be a daily treat while the other is for my carb days or when I have excess carbs left. Hard to judge which is 'better'.
 
AntM1564 said:
Recipe?
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Ingredients

4.4 grams butter
Spray Olive Oil (no-stick)
139g FINAFLEX Frosted Churro Protein
1.5 oz unsweetened almond milk
1/5 teaspoon vanilla extract

Directions

Line a 9-in.-square pan with foil; grease foil with no-stick spray
In a large microwave-safe bowl, mix protein powder and water until you get the same consistency as you'd have with melted chocolate, then mix with the butter.

Microwave 45 seconds, stir, then microwave another 30 seconds and stir. Stir in milk and vanilla. Spread into prepared pan. Freeze until firm (I made the mistake of cutting it early, which is why the edges aren't even)

Using foil, lift fudge out of pan. Remove foil; cut fudge.

Changes Next Time:

I'm going to use some unsweetened 100% cacao dark baking chocolate and replace butter with coconut oil to try and make the fudge more solid, in hopes that it will stay hardened outside of refrigeration. I'll likely add swerve sugar alternative as well.
 
edzname said:
I so want to try making some of this stuff but I have no skills
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Me neither. No one starts off making great recipes. They fail a few first.
 
For an easy fudge you could just mix Yogurt, Whey, and a few other sweetners, or PB lean, Pb 2 etc to make a protein pudding and freeze and cut into squares. Works just as easy.
 
The Solution said:
For an easy fudge you could just mix Yogurt, Whey, and a few other sweetners, or PB lean, Pb 2 etc to make a protein pudding and freeze and cut into squares. Works just as easy.
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Downside of yogurt is the carbs. Yogurt based fudge probably would be delicious.
 
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