Whey Protein Not Cake and Not Brownies! - Page 4

Sweet Pea · 01-20-2010, 10:37 PM

What about adding baking powder to make it rise?

Dreamchaser · 01-20-2010, 10:51 PM

Quote:

Originally Posted by Sweet Pea

What about adding baking powder to make it rise?

I was wondering about that too.

katlj · 01-20-2010, 11:25 PM

Quote:

Originally Posted by Dreamchaser

I was wondering about that too.

Me three.

Tyl · 01-21-2010, 05:20 AM

alright MsWoods...take two..

i am using strawberry pp, coconut oil, orange extract and irish cream davincis. instead of icreasing my davincis, i added i packet of splenda. batter tasted great. oh ya and a sprinkle of cinnamon.

I have a work training today...where box lunches will be provided. which means all i get is some turkey and cheese from inside the sandwhich so i'm taking my protein cake with me to fill me up!

Boudica · 01-21-2010, 09:02 AM

Just read through the thread and I'm going to make a batch now like this:

2 eggs
3 scoops whey protein powder (vanilla)
1 stick butter
1/2 cup sweetener (Splenda)
1 t baking powder

I'll let you know how it turns out.

~Bou

JKat · 01-21-2010, 09:02 AM

Ok...I just made them with 2eggs/jd rob chocolate whey 3 scoops/2table of dark chocolate cocoa/3tablespoons of davinci vanilla/1/2 tsp baking powder

They came out about 1inch thick but very dry. Not sure why?? I cooked them for 17mins. They came more like a dry brownie.

MsWoods · 01-21-2010, 09:07 AM

Quote:

Originally Posted by JKat

Ok...I just made them with 2eggs/jd rob chocolate whey 3 scoops/2table of dark chocolate cocoa/3tablespoons of davinci vanilla/1/2 tsp baking soda.

They came out about 1inch think but very dry. Not sure why?? I cooked them for 17mins. They came more like a dry brownie.

When I used cocoa powder I only used 2.5 scoops of protein powder. I also don't know what the baking soda would do to the texture as I didn't use it and didn't feel it needed it.

It's possible you overcooked them. Everyones ovens have been different so far in this experiment. My convection oven takes about 20-25 minutes at 325*

DBrown8614 · 01-21-2010, 09:11 AM

Cocoa powder is like a flour, so it will take up some of the liquid or moisture. There has to be a compensation somewhere for that. i.e. more liquid splenda or 1t vanilla, etc.

LindaSue · 01-21-2010, 09:18 AM

Quote:

Originally Posted by Minnas

Well I must be doing something wrong because I made a second batch in chocolate and I HAD to add liquid in order to get it out of the magic bullet the batter was SO thick. I left out the Davincis and used liquid Stevia and Erythritol but then added 1/4 cup water when it sounded like the motor on my magic bullet would burn up. I even used less protein powder than called for only using 1 scoop with 1 Tbsp cocoa powder. Maybe there is a lot of difference in protein powders? I used Optimum Nutrition for this batch and ON plus some Jay Robb for the vanilla. Seriously I couldn't get it out of the container without the addition of some water.

I have a feeling that the problem was caused by using the Magic Bullet to mix the batter. It probably overworked the protein powder and turned it to glue. The batter doesn't need that much of a workout. I just mixed mine with a spoon.

MsWoods · 01-21-2010, 09:22 AM

That makes sense LS, I just used a fork to mix mine for a second, no biggie.

Boudica · 01-21-2010, 09:53 AM

I just made mine (with a wire whisk). 2 eggs, 2.75 scoops of protein powder, 1 stick butter, 1/4 cup Splenda, 1t cinnamon and 1t baking powder.

I baked for 11 minutes then let it set in the oven (turned off) for another minute. These are awesome! The baking powder let them rise to about 1 inch in height and gave them a cake like consistency. It kind of ended up looking like a golden cake in the middle.

~Bou

JKat · 01-21-2010, 09:58 AM

Quote:

Originally Posted by DBrown8614

Cocoa powder is like a flour, so it will take up some of the liquid or moisture. There has to be a compensation somewhere for that. i.e. more liquid splenda or 1t vanilla, etc.

I think this is it. The batter was way thicker today than last night when I made the vanilla ones.

MsWoods · 01-21-2010, 10:03 AM

I'm just curious, do you guys think the baking powder makes a difference? Mine are usually puffy anyways, although I did think about using baking powder. I might have to experiment today.

I really want to try a fruit flavor like Chantyl has been making. I feel another experiment coming on. I'm thinking jello. Hmmmm, I wonder if I could make a jello cake out of this. You know, the one where you poke holes in the cake and pour the jello over it...

Boudica · 01-21-2010, 10:26 AM

Quote:

Originally Posted by MsWoods

Hmmmm, I wonder if I could make a jello cake out of this. You know, the one where you poke holes in the cake and pour the jello over it...

Holy Moses you have GOT to give that a shot!

TXLoser · 01-21-2010, 10:28 AM

Quote:

Originally Posted by Boudica

Holy Moses you have GOT to give that a shot!

You mean a jello shot!!!

Boudica · 01-21-2010, 11:40 AM

Quote:

Originally Posted by TXLoser

You mean a jello shot!!!

Dear Me. I never woulda made the connection.

JKat · 01-21-2010, 12:32 PM

I just made them again with baking powder. They were eggie. I did not like the texture. I am going to skip it next time. I really liked the first ones I made with the original recipe.

The other thing I changed was the whey. In the original I used designer and today I used JDrob. I wonder if that also changed the texture or if its just the baking powder??

JKat · 01-21-2010, 12:48 PM

The taste alot better now that I let them cool off. I am going to put them in the refrig for a while and try them again

Boudica · 01-21-2010, 12:59 PM

Quote:

Originally Posted by JKat

I just made them again with baking powder. They were eggie. I did not like the texture. I am going to skip it next time. I really liked the first ones I made with the original recipe.

The other thing I changed was the whey. In the original I used designer and today I used JDrob. I wonder if that also changed the texture or if its just the baking powder??

Mine were super seriously just DELICIOUS! No eggy taste... but I used Body Fortress PP from WalMart. I'm wondering if, instead of adding cocoa powder to make chocolate ones, a person could just use chocolate PP? Anyone tried this with straight chocolate PP?!?

Dreamchaser · 01-21-2010, 01:34 PM

Quote:

Originally Posted by JKat

Ok...I just made them with 2eggs/jd rob chocolate whey 3 scoops/2table of dark chocolate cocoa/3tablespoons of davinci vanilla/1/2 tsp baking powder

They came out about 1inch thick but very dry. Not sure why?? I cooked them for 17mins. They came more like a dry brownie.

Quote:

Originally Posted by LindaSue

I have a feeling that the problem was caused by using the Magic Bullet to mix the batter. It probably overworked the protein powder and turned it to glue. The batter doesn't need that much of a workout. I just mixed mine with a spoon.

I wonder if the Jay Robb is more "drying" than other protein powders in this recipe because mine came out extremely dry too even with an extra egg added. But then again I also baked it 20 minutes, so not sure if it was the extra baking time or the fact that the Jay Robb is "drier" or maybe a little of both.

I also used an electric hand mixer to mix mine so my pp was probably too gluey also.

And they were super, super dry. Almost too dry to eat. But I did anyway since the flavor was so yummy lol.

JKat · 01-21-2010, 01:54 PM

Quote:

Originally Posted by Dreamchaser

I wonder if the Jay Robb is more "drying" than other protein powders in this recipe because mine came out extremely dry too even with an extra egg added. But then again I also baked it 20 minutes, so not sure if it was the extra baking time or the fact that the Jay Robb is "drier" or maybe a little of both.

I also used an electric hand mixer to mix mine so my pp was probably too gluey also.

And they were super, super dry. Almost too dry to eat. But I did anyway since the flavor was so yummy lol.

I re-made them with the vanilla JD Rob and they were eggie out of the oven but once they have cooled down they are really good. They were not dry.

I put my really dry one with cocoa in the freezer and will eat it right out of the freezer like a cold candy bar. The flavor is very yummy!! I agree.

wishbone · 01-21-2010, 01:58 PM

...have these in the oven now...
I used 2 eggs...and had some cinnamon bun protein powder that I hav'nt tried out yet.....can't wait

JAN

Tyl · 01-21-2010, 02:17 PM

this was a life saver today... and it smells so delightful. i want to try it with butter instead of coconut oil but who knows when i'll go to the store again lol

MsWoods · 01-21-2010, 02:28 PM

Ok guys, I made some "oreo cakesters" out of these, pics coming soon.

I'm also making a strawberry jello Whey Not Cake. It's cooling as we speak.(I'm giving this stuff away btw not eating it all

)

Boudica · 01-21-2010, 03:04 PM

Quote:

Originally Posted by chantyl03

this was a life saver today... and it smells so delightful. i want to try it with butter instead of coconut oil but who knows when i'll go to the store again lol

Mine, made with butter, really has a buttery taste to it. It has a slightly greasy mouth feel, but nothing unpleasant.

How does it taste with coconut oil? I have some Nutiva organic EVCO I'd like to try in it.

wattobotf · 01-21-2010, 03:13 PM

I used 1/2 cup organic coconut oil, no butter, 2 eggs, baking powder and 1 cup of vanilla whey protein powder and added 1/4 cup powdered erythritol. I was pleasantly surprised by the flavor, the last little bite has a slight coconutty taste. Next time I will decrease the oil and the erythritol as it was very sweet. The texture was good.

oneoftwo · 01-21-2010, 03:17 PM

Quote:

Originally Posted by Dreamchaser

I wonder if the Jay Robb is more "drying" than other protein powders in this recipe because mine came out extremely dry too even with an extra egg added. But then again I also baked it 20 minutes, so not sure if it was the extra baking time or the fact that the Jay Robb is "drier" or maybe a little of both.

I also used an electric hand mixer to mix mine so my pp was probably too gluey also.

And they were super, super dry. Almost too dry to eat. But I did anyway since the flavor was so yummy lol.

I used Jay Robb and mine were dry also. I am going to grab some Body Fortress tomorrow and try that

Determinedtolose · 01-21-2010, 03:20 PM

I just made these and the butter floated to the top. I wonder what happened?

SassyMollassy · 01-21-2010, 03:45 PM

Help! I had been dying to make these ever since you posted the other day but I think I have seriously screwed up somewhere. I followed the original chocolate recipe pretty closely, although I had to use xylitol instead of sweet n low or splenda and a (9x4?) baking pan. I also used the EAS brand protein powder. The batter was very thick - thick as cookie batter and very, very grainy or bumpy. It took about 12 minutes to achieve a solid-ish state and the texture is quite rubbery. The taste is alright - very brownie like. But it's almost like eating brownie-flavored silly putty. What I do wrong?

Dreamchaser · 01-21-2010, 03:47 PM

Quote:

Originally Posted by JKat

I re-made them with the vanilla JD Rob and they were eggie out of the oven but once they have cooled down they are really good. They were not dry.

OK, I was afraid to take them out of the oven earlier because I thought they looked too eggie. Next time, I'll know better!

I put my really dry one with cocoa in the freezer and will eat it right out of the freezer like a cold candy bar. The flavor is very yummy!! I agree.

Good to know!

Quote:

Originally Posted by oneoftwo

I used Jay Robb and mine were dry also. I am going to grab some Body Fortress tomorrow and try that

Yeah, maybe with the Jay Robb, it's good to use less protein powder.

It's funny how varied everybody's results with these things are lol!

01-21-2010, 09:02 AM	#95
Boudica Major LCF Poster! Join Date: Mar 2007 Location: Embracing mackereality! Posts: 2,697 Gallery: Boudica Stats: New Mommy WOE: Low G.I. WOE Start Date: Every Day	Trying this with Baking Powder Just read through the thread and I'm going to make a batch now like this: 2 eggs 3 scoops whey protein powder (vanilla) 1 stick butter 1/2 cup sweetener (Splenda) 1 t baking powder I'll let you know how it turns out. ~Bou

01-21-2010, 09:02 AM	#96
JKat Major LCF Poster! Join Date: Dec 2005 Posts: 2,648 Gallery: JKat Start Date: December 2003	Ok...I just made them with 2eggs/jd rob chocolate whey 3 scoops/2table of dark chocolate cocoa/3tablespoons of davinci vanilla/1/2 tsp baking powder They came out about 1inch thick but very dry. Not sure why?? I cooked them for 17mins. They came more like a dry brownie. Last edited by JKat; 01-21-2010 at 09:08 AM..

01-21-2010, 10:03 AM	#103
MsWoods Big Yapper!!!! Join Date: Aug 2006 Location: Tx Posts: 8,607 Gallery: MsWoods Stats: 399/245.9/204 (for now) WOE: Low Carb Start Date: 06/22/09	I'm just curious, do you guys think the baking powder makes a difference? Mine are usually puffy anyways, although I did think about using baking powder. I might have to experiment today. I really want to try a fruit flavor like Chantyl has been making. I feel another experiment coming on. I'm thinking jello. Hmmmm, I wonder if I could make a jello cake out of this. You know, the one where you poke holes in the cake and pour the jello over it... Last edited by MsWoods; 01-21-2010 at 10:04 AM..

01-21-2010, 02:28 PM	#114
MsWoods Big Yapper!!!! Join Date: Aug 2006 Location: Tx Posts: 8,607 Gallery: MsWoods Stats: 399/245.9/204 (for now) WOE: Low Carb Start Date: 06/22/09	Ok guys, I made some "oreo cakesters" out of these, pics coming soon. I'm also making a strawberry jello Whey Not Cake. It's cooling as we speak.(I'm giving this stuff away btw not eating it all) Last edited by MsWoods; 01-21-2010 at 03:04 PM..

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

01-20-2010, 10:37 PM	#91
Sweet Pea Senior LCF Member Join Date: May 2008 Location: Florida Posts: 112 Gallery: Sweet Pea Stats: 272/205/170 A1C 5.3 WOE: HCG Start Date: 7-18-10	What about adding baking powder to make it rise?

01-21-2010, 05:20 AM	#94
Tyl Way too much time on my hands! Join Date: Sep 2008 Location: TX Posts: 15,000 Gallery: Tyl Stats: FAT AGAIN--working on it! WOE: LC Start Date: Sept 2008/Again Sept 2011	alright MsWoods...take two.. i am using strawberry pp, coconut oil, orange extract and irish cream davincis. instead of icreasing my davincis, i added i packet of splenda. batter tasted great. oh ya and a sprinkle of cinnamon. I have a work training today...where box lunches will be provided. which means all i get is some turkey and cheese from inside the sandwhich so i'm taking my protein cake with me to fill me up!

01-21-2010, 09:11 AM	#98
DBrown8614 Major LCF Poster! Join Date: Feb 2004 Location: Cincinnati, Ohio Posts: 1,575 Gallery: DBrown8614 Stats: 200/165/125 WOE: Dr. Atkins Start Date: November 2003	Cocoa powder is like a flour, so it will take up some of the liquid or moisture. There has to be a compensation somewhere for that. i.e. more liquid splenda or 1t vanilla, etc.

01-21-2010, 09:22 AM	#100
MsWoods Big Yapper!!!! Join Date: Aug 2006 Location: Tx Posts: 8,607 Gallery: MsWoods Stats: 399/245.9/204 (for now) WOE: Low Carb Start Date: 06/22/09	That makes sense LS, I just used a fork to mix mine for a second, no biggie.

01-21-2010, 09:53 AM	#101
Boudica Major LCF Poster! Join Date: Mar 2007 Location: Embracing mackereality! Posts: 2,697 Gallery: Boudica Stats: New Mommy WOE: Low G.I. WOE Start Date: Every Day	I just made mine (with a wire whisk). 2 eggs, 2.75 scoops of protein powder, 1 stick butter, 1/4 cup Splenda, 1t cinnamon and 1t baking powder. I baked for 11 minutes then let it set in the oven (turned off) for another minute. These are awesome! The baking powder let them rise to about 1 inch in height and gave them a cake like consistency. It kind of ended up looking like a golden cake in the middle. ~Bou

01-21-2010, 12:32 PM	#107
JKat Major LCF Poster! Join Date: Dec 2005 Posts: 2,648 Gallery: JKat Start Date: December 2003	I just made them again with baking powder. They were eggie. I did not like the texture. I am going to skip it next time. I really liked the first ones I made with the original recipe. The other thing I changed was the whey. In the original I used designer and today I used JDrob. I wonder if that also changed the texture or if its just the baking powder??

01-21-2010, 12:48 PM	#108
JKat Major LCF Poster! Join Date: Dec 2005 Posts: 2,648 Gallery: JKat Start Date: December 2003	The taste alot better now that I let them cool off. I am going to put them in the refrig for a while and try them again

01-21-2010, 01:58 PM	#112
wishbone Major LCF Poster! Join Date: Dec 2007 Location: Iowa Posts: 2,381 Gallery: wishbone Stats: 260/158/160 WOE: low carb my weigh	...have these in the oven now... I used 2 eggs...and had some cinnamon bun protein powder that I hav'nt tried out yet.....can't wait JAN

01-21-2010, 02:17 PM	#113
Tyl Way too much time on my hands! Join Date: Sep 2008 Location: TX Posts: 15,000 Gallery: Tyl Stats: FAT AGAIN--working on it! WOE: LC Start Date: Sept 2008/Again Sept 2011	this was a life saver today... and it smells so delightful. i want to try it with butter instead of coconut oil but who knows when i'll go to the store again lol

01-21-2010, 03:13 PM	#116
wattobotf Senior LCF Member Join Date: Apr 2003 Posts: 60 Gallery: wattobotf Stats: 252/232/175 WOE: Higher Fat Bernstein's/Atkins Start Date: Restart June 1, 2010	I used 1/2 cup organic coconut oil, no butter, 2 eggs, baking powder and 1 cup of vanilla whey protein powder and added 1/4 cup powdered erythritol. I was pleasantly surprised by the flavor, the last little bite has a slight coconutty taste. Next time I will decrease the oil and the erythritol as it was very sweet. The texture was good.

01-21-2010, 03:20 PM	#118
Determinedtolose Way too much time on my hands! Join Date: Jul 2007 Location: Arizona Posts: 15,134 Gallery: Determinedtolose	I just made these and the butter floated to the top. I wonder what happened?

01-21-2010, 03:45 PM	#119
SassyMollassy Junior LCF Member Join Date: Jan 2010 Posts: 16 Gallery: SassyMollassy	Help! I had been dying to make these ever since you posted the other day but I think I have seriously screwed up somewhere. I followed the original chocolate recipe pretty closely, although I had to use xylitol instead of sweet n low or splenda and a (9x4?) baking pan. I also used the EAS brand protein powder. The batter was very thick - thick as cookie batter and very, very grainy or bumpy. It took about 12 minutes to achieve a solid-ish state and the texture is quite rubbery. The taste is alright - very brownie like. But it's almost like eating brownie-flavored silly putty. What I do wrong?