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Old 01-26-2010, 01:16 PM   #181
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OK, Here's a lower cal version:

2 eggs
3 scoops Vanilla Protein Powder
1/2 stick (4T) butter
1/4 C water
1/4 C Splenda or liquid equiv.
1t vanilla
1t baking powder

Blend together and bake at 325 for 15-20 minutes.

It takes these a bit longer to cook than the ones with all butter. I took them out after 10 minutes because they LOOKED done. After cutting them I saw they were still a little foamy at the top so I baked them 5 minutes longer... which seems to be a perfect time. YMMV

I am now in the process of melting half a cube of baker's chocolate to make a batch of lower calorie chocolate Not Cake.

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Old 01-26-2010, 06:06 PM   #182
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Bou, I seriously want to grab those off my computer screen and eat them up!
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Old 01-26-2010, 08:19 PM   #183
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I made the lemon ones......very moist and nommie. I baked it in a large loaf pan and they are about 3/4 of an inch..Just perfect..
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Old 01-27-2010, 06:34 AM   #184
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Quote:
Originally Posted by Boudica View Post
OK, Here's a lower cal version:

2 eggs
3 scoops Vanilla Protein Powder
1/2 stick (4T) butter
1/4 C water
1/4 C Splenda or liquid equiv.
1t vanilla
1t baking powder

Blend together and bake at 325 for 15-20 minutes.

It takes these a bit longer to cook than the ones with all butter. I took them out after 10 minutes because they LOOKED done. After cutting them I saw they were still a little foamy at the top so I baked them 5 minutes longer... which seems to be a perfect time. YMMV

I am now in the process of melting half a cube of baker's chocolate to make a batch of lower calorie chocolate Not Cake.

~Bou
Can't we just use chocolate whey protein powder instead of vanilla instead of adding the bakers chocolate?
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Old 01-27-2010, 07:36 AM   #185
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Quote:
Originally Posted by Dreamchaser View Post
Bou, I seriously want to grab those off my computer screen and eat them up!
LOL Thanks! These are DEFINITELY difficult to portion control. Especially right out of the oven. They were so fluffy and had a great mouth feel and smelled divine..... AUGH I gotta stop it... I am drooling and giving mahself tha vaypahs.....:::swoon:::



Quote:
Originally Posted by TXLoser View Post
Can't we just use chocolate whey protein powder instead of vanilla instead of adding the bakers chocolate?
I believe the original way MsWoods made it was with vanilla PP and added cocoa powder. I ALSO believe LindaSue made it with chocolate PP and added cocoa powder. *I* wanted to try it with bakers chocolate because I just prefer the taste of bakers chocolate!
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Old 01-27-2010, 07:52 AM   #186
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Tx-the point of this was to use what I had on hand. The same for anyone else. I get tired of seeing recipes with all this fancy schmancy ingredients that I don't have, so I improvise Use what you have. I had vanilla pp, and cocoa, so that's what I used

I went to GNC last night and they didn't have any Jay Robb pp Experiment will have to wait.
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Old 01-27-2010, 08:06 AM   #187
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Quote:
Originally Posted by Boudica View Post
I believe the original way MsWoods made it was with vanilla PP and added cocoa powder. I ALSO believe LindaSue made it with chocolate PP and added cocoa powder. *I* wanted to try it with
bakers chocolate because I just prefer the taste of bakers chocolate!
Thanks..I was just wondering if you were using the bakers chocolate for a reason instead of the chocolate PP..just trying to keep up with the tweaks.

sorry
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Old 01-27-2010, 08:12 AM   #188
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Quote:
Originally Posted by TXLoser View Post
Thanks..I was just wondering if you were using the bakers chocolate for a reason instead of the chocolate PP..just trying to keep up with the tweaks.

sorry
No worries sweetie!
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Old 01-27-2010, 08:13 AM   #189
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Don't apologize Tx, make it how ya wanna make it
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Old 01-27-2010, 11:18 AM   #190
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Okay for some reason mine turned out really dry also. I made the chocolate. Divided the batter between 9 muffin top pans and cooked 10 minutes. To salvage, I grabbed two when the cooled and put 1/2 cup of Bryer's Vanilla Carb Smart Ice cream (net 4 carbs) in between. Wrapped them up and put them in the freezer for an hour. Divine! Thank you so much for all the tweaks and of course for the original recipe. I need to keep working with this to get it right. I can't wait until I do. Thanks again everyone.
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Old 01-27-2010, 11:24 AM   #191
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I've been thinking about it and I MAY have an idea as to why the Nots are coming out dry for some people.

When I scoop up my PP, it is VERY LOOSE scoops, not packed scoops. Also, my 3rd scoop is slightly less than a whole scoop.

You might also want to get them out of the oven when they still *look* a little undercooked b/c they will still *cook* once out of the oven.
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Old 01-27-2010, 11:35 AM   #192
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Quote:
Originally Posted by CMSanchez View Post
Okay for some reason mine turned out really dry also. I made the chocolate. Divided the batter between 9 muffin top pans and cooked 10 minutes. To salvage, I grabbed two when the cooled and put 1/2 cup of Bryer's Vanilla Carb Smart Ice cream (net 4 carbs) in between. Wrapped them up and put them in the freezer for an hour. Divine! Thank you so much for all the tweaks and of course for the original recipe. I need to keep working with this to get it right. I can't wait until I do. Thanks again everyone.
/thud

ice cream sandwiches....
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Old 01-27-2010, 12:27 PM   #193
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Quote:
Originally Posted by Boudica View Post
I've been thinking about it and I MAY have an idea as to why the Nots are coming out dry for some people.

When I scoop up my PP, it is VERY LOOSE scoops, not packed scoops. Also, my 3rd scoop is slightly less than a whole scoop.

You might also want to get them out of the oven when they still *look* a little undercooked b/c they will still *cook* once out of the oven.
When I made my second attempt the other day I made a point of packing the whey powder into the scoop for all three scoops. Well, not really packing it firmly but I made sure that there weren't any air spaces in the powder by poking it down with a butter knife. I also have a tendency to bake mine a little too long and they've never come out dry. They're very firm but not dry.
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Old 01-27-2010, 01:14 PM   #194
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I am going to try and make these w/chocolate PP.
I don't have cocoa powder on hand, so for now I will do without.
I am going to use my mini muffin pan.
Will report later.
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Old 01-27-2010, 04:56 PM   #195
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I just made a batch using Bou's lower calorie version, using Designer Whey French Vanilla and baking for 15 minutes, and they came out perfectly. They'll make a delicious dessert and snack. Thanks for the great recipe!

One question: Do these keep best in the fridge or at room temperature? TIA.
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Old 01-27-2010, 04:58 PM   #196
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I made the chocolate brownies today as mini muffins. It yield 12 mini muffins and they did rise, although not evenly. LOL. I used 3 scoops of chocolate whey protein, 1/2 a splenda quick pack, 2 eggs and a stick of butter. I mixed with a fork and did not use an electric mixer. The mixture seemed a bit gummy before baking. I baked at 325 for 12 minutes and initially it was delicious. I put 1/2 teaspoon of natural peanut butter on top of a mini muffin and consumed it while hot. It was cake like and rather appetizing. 10 minutes later after the rest had cooled I decided to have another, but this time they were rubbery and a bit chalky.
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Old 01-27-2010, 06:45 PM   #197
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I made a batch several days ago and used a mini-muffin pan. If I remember correctly, I baked them for 11 mintues on 325--when I took them out, they were still liquid in the center....but after they cooked, they were almost TOO solid...I think if I make them again, I'd even cut back on the cooking time. My kids loved them--didn't even know they were full of protein powder, which was JUST what I hoped would happen! Thanks for the recipe.
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Old 01-28-2010, 04:06 AM   #198
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I have been using JD rob and I am finding them drier than when I used designer whey. I am will head out today and get some designer whey. Altho the carbs are higher I think it makes a better bar.

I did put the jd robs in the feezer and have been eating them frozen. They are really good this way. Almost like a cold candy bar. yummy!!
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Old 01-28-2010, 07:05 AM   #199
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I decided to try Boudica's low cal version to make a blonde brownie type. I had some soy vanilla protein that I needed to use up so I used 1/2 soy and 1/2 whey protein. I also used 2 tsp. of brown diabetisweet and threw in a small handfull (about 1/3 c. I'd guess) of unsweetened carob chips. After I put this in the oven I realized that I had forgotten the eggs. When I scraped this out of the pan to add the eggs the carob was soft and melted into the mix when I stirred in the eggs. So I put in about 2 T. SF mini choco. chips. Baked for 15 min. Took them out and immediately put in plastic container (except for the 2 pieces I ate warm...mmmm)into frig.
I left out the baking powder. What I ended up with is just like a dense brownie and very moist. (maybe from the accidental melting of the carob chips?).
These are soooo good! Next I will be trying the lemon version that somone posted.
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Old 01-28-2010, 08:02 AM   #200
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I can't seem to get these the right consistency no matter what I do. I am using Jay Robb too so I guess that has something to do with it. My next attempt is going to be making my black bean brownies and throwing in a scoop or two of Jay Robb. I'll let you know the results of this latest experiment.
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Old 01-28-2010, 08:43 AM   #201
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I tried my first batch with the Jay Robb and they were hard and yucky. I just made some with Designer Whey and they came out perfect
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Old 01-28-2010, 08:45 AM   #202
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I'm going to make a batch of bananna walnut today.
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Old 01-28-2010, 09:18 AM   #203
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I'm going to make a batch of bananna walnut today.
Yummy!! What brand of protein is it?
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Old 01-28-2010, 10:18 AM   #204
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It's just my body fortress vanilla brand but I'm going to add bananna extract and walnuts.
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Old 01-28-2010, 12:16 PM   #205
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OMgoodness..I just made a banana one..and it was very nommie..I ate a hot corner.

What I did was this...it was similar to the lemon jello one.

1 stick of butter melted
2 eggs
2 1/2 scoops of the vanilla protein powder
one small package of SF banana pudding mix dry
1/2 tsp. of vanilla
1/2 cup of sweetener
1/4 +tsp. of baking powder
Then I added water after I mixed this all up. I think I must have added about 3/4 of a cup until it looked like cake batter.



Poured into a large loaf pan with Parchment on the bottom and baked at 325 for about 25 minutes until a toothpick in the middle comes out dry. This raised pretty high..Pieces on the sides were about an inch tall.
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Old 01-28-2010, 12:52 PM   #206
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I also bought some SF cheesecake pudding mix to try next time..I think that would be good with some Light Canned Cherry Pie Filling on top of it and some whipped cream.
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Old 01-28-2010, 01:18 PM   #207
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Ok everyone, I'm out of protein powder, code red, I repeat, out of protein powder!

I made some bananna walnut muffins, got 10 muffins out of the recipe, ate 2 with coffee. I should have used more bananna extrat, 1tsp wasnt enough.
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Old 01-28-2010, 01:27 PM   #208
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I am so jealous! I want some banana nut!
Maybe the brand of PP makes a difference w/some being rubbery and some not? I am using EAS chocolate PP.
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Old 01-28-2010, 01:28 PM   #209
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Ok everyone, I'm out of protein powder, code red, I repeat, out of protein powder!
Now I know why the sirens are going off!!!

I thought it was weather warning.. but I think it was a protein powder alert
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Old 01-28-2010, 01:37 PM   #210
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Quote:
Originally Posted by LindaSue View Post
When I made my second attempt the other day I made a point of packing the whey powder into the scoop for all three scoops. Well, not really packing it firmly but I made sure that there weren't any air spaces in the powder by poking it down with a butter knife. I also have a tendency to bake mine a little too long and they've never come out dry. They're very firm but not dry.

Well, it was just a thought.
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