Whey Protein Not Cake and Not Brownies! - Page 9

Tater Head · 01-30-2010, 08:13 AM

Ok, I re-made them, this time I went and bought Body Fortress vanilla to make sure i had the same PP as Ms. Woods. I used Bou recipe, it had a nice raise and was not like rubber like my first batch. maybe it's the water or baking powder, I don't know. Also the batter was thinner, so maybe that was why they turned out better.

Instead of the 1/4 cup of water I used banana davinci. I also added some pecans to them. I used my hand mixer this time to get them smooth instead of the whisk. I mixed all the wet and then added the power and then the melted butter last, baked for 15 minutes. They were a little dry so i will cut 1 minute off the time next time and if still dry cut another minute.

These are so gult free and high in protein, I love it as a snack. These aren't the best LC bake good I've had but good for a quick, and not a lot of ingredients., they work for me

Debbie

Pam · 01-30-2010, 08:40 AM

Thanks, LindaSue

jenerosity · 01-30-2010, 08:59 AM

So I thought I'd jump in on the experimentation too...lol...I used the original recipe, but sweetened with about quarter cup of vanilla davinci's and a few drops of stevia. Then I added probably a good quarter cup of peanut butter and a few drops of banana extract...it was a good idea in theory...turned out okay but for the banana extract has a chemical taste to it. Bleck! Need to find some banana davinci's.

I've been leaving mine out on the counter without any problems.

This is such a great, and simple, recipe...keep the experimentations coming!

carbkinky · 01-30-2010, 09:00 AM

I am gonna try these with chocolate designer whey!!

scrappychik · 01-30-2010, 09:59 AM

Quote:

Originally Posted by carbkinky

I am gonna try these with chocolate designer whey!!

That's what I used and they turned out great!!!

Boudica · 01-30-2010, 11:32 AM

Quote:

Originally Posted by thisismyyear

Bou, thank you for the lower calorie version of the cake. Reducing carbs is not enough for me, I'm always looking for ways of lowering calories while keeping the carbs down.

I can't wait to make your version of the cake!

Please share your version of the chocolate one you said you were making. Thanks.

Quote:

Originally Posted by JKat

bou....thanks for the lower calorie version. As I move on I know I will have to drop my fats at some pt.

So TOTALLY Welcome. I, too, have to still watch my calories. I tend to grab one or two of these throughout the day. Very quick snack!

The chocolate version was the same as the vanilla but adding 1/2 a cube of melted bakers chocolate. It came out very good but I would add a full cube next time... and probably use chocolate PP. I wanted a seriously DEEP chocolate flavor.

~Bou

thisismyyear · 01-30-2010, 02:41 PM

Bou, thank you so much! Great recipe.

Boudica · 01-30-2010, 03:17 PM

Quote:

Originally Posted by thisismyyear

Bou, thank you so much! Great recipe.

Again, totally welcome. I thank MsWoods for the original. If I hadn't fallen IN LURVE with it I never woulda tried tweaking.

It definitely has the same components as the Donut Hole recipe SkeeterN posted a *while* back Who misses donut holes or funnel cakes? , but these you fry. I very much enjoy MsWoods BAKED version more.

As I am still mostly bedridden, I do as much calorie watching as I do carb watching. I am sure, once I am up and about again, cals won't be as much of an enemy as it is now.... but, alas, I gotta keep an eye out..... (insert your own spooky music here).

thisismyyear · 01-30-2010, 03:45 PM

Boud, I hope you are feeling better soon. I think I'm one of those who will always have to keep an eye on calories (while lowering carbs). Off to check out the donut holes now!.....

sligh · 01-30-2010, 07:07 PM

"...really good cold, they were even better frozen!"

Now THAT's interesting. I'm going to try that.

carbkinky · 01-31-2010, 05:52 AM

I made the choco version and added 2T Wakdens Farms carmel dip topped them with pecans, baked in 6 muffin pan---Turtle cakes!!!! yum!!!!!!!!!!

Allysmom24 · 01-31-2010, 05:52 PM

I made a dutch apple pie version. I used one of the Walmart Sugar Free Apple drink mix (like Crystal Light) containers, caramel DaVinci's syrup and then sprinkled cinnamon, diabetisweet brown sugar and pecans on the top of the original recipe before cooking. The next time I need to use only half of the apple mix container and I think I'll mix the cinnamon/sugar/nuts into the mixture rather than sprinkled on top. They were still pretty good and I know the next batch will be even better.

Tyl · 01-31-2010, 05:59 PM

Quote:

Originally Posted by Allysmom24

I made a dutch apple pie version. I used one of the Walmart Sugar Free Apple drink mix (like Crystal Light) containers, caramel DaVinci's syrup and then sprinkled cinnamon, diabetisweet brown sugar and pecans on the top of the original recipe before cooking. The next time I need to use only half of the apple mix container and I think I'll mix the cinnamon/sugar/nuts into the mixture rather than sprinkled on top. They were still pretty good and I know the next batch will be even better.

wow that sounds incredible!

southbeacher · 01-31-2010, 09:40 PM

Question, I admit I haven't gone through all the threads, but may I ask, do you use regular butter or unsalted? The reason why I ask is that I'm on South Beach and would prefer to use a non-hydrogenated spread instead of butter...and they're all salted!

Just wondering if it would make much of a difference if I used a spread like Smart Balance.

MsWoods · 01-31-2010, 10:33 PM

In this recipe it doesn't really matter if you use unstalted or salted. I don't know if anyone has tried a spread but I would think it would work similar.

Soobee · 02-01-2010, 02:35 AM

I made the lower calorie version with several drops of Pralines and Cream Lorann flavoring. The taste was excellent. The texture needs work. I believe I overcooked them. The cake was shiny on top, so I was fooled about how soon it was actually cooked. These are such a convenient and portable meal. I will be trying once again tomorrow.

CarolynF · 02-01-2010, 04:53 AM

Quote:

Originally Posted by Allysmom24

I made a dutch apple pie version. I used one of the Walmart Sugar Free Apple drink mix (like Crystal Light) containers, caramel DaVinci's syrup and then sprinkled cinnamon, diabetisweet brown sugar and pecans on the top of the original recipe before cooking. The next time I need to use only half of the apple mix container and I think I'll mix the cinnamon/sugar/nuts into the mixture rather than sprinkled on top. They were still pretty good and I know the next batch will be even better.

This is a great idea. Did you use the individual ones? Or you could use a package of the SF apple cider mix.

Allysmom24 · 02-01-2010, 05:18 AM

Quote:

Originally Posted by CarolynF

This is a great idea. Did you use the individual ones? Or you could use a package of the SF apple cider mix.

I used the little, individual ones that come 5 or 6 in a container. I think they make 2 quarts of the apple drink. One container was too much though. I liked the tartness but there was a slightly bitter taste and I think it was from using too much apple stuff. I'm going to try 1/2 container in the next batch.

southbeacher · 02-01-2010, 09:37 AM

Thank you MsWoods, I'll definitely be trying this recipe made with Smart Balance buttery spread sometime soon!

LindaSue · 02-01-2010, 09:39 AM

Quote:

Originally Posted by Allysmom24

I used the little, individual ones that come 5 or 6 in a container. I think they make 2 quarts of the apple drink. One container was too much though. I liked the tartness but there was a slightly bitter taste and I think it was from using too much apple stuff. I'm going to try 1/2 container in the next batch.

It's possible that the bitterness was caused by baking with aspartame (in the apple drink mix). I've heard that you're not supposed to bake with apartame.

JKat · 02-01-2010, 10:33 AM

Quote:

Originally Posted by carbkinky

I am gonna try these with chocolate designer whey!!

I went back to using designer whey with better results also. I still prefer them frozen right out of the freezer. The texture and coldness is like a candy cookie.

southbeacher · 02-01-2010, 02:09 PM

Jodi, freezing them is a great idea. Thanks!

carbkinky · 02-01-2010, 05:06 PM

Next time I am gonna try using my muffin top pan!

jlp2009 · 02-02-2010, 07:21 AM

I was making a batch of the lower calorie vanilla with carob chips. Ran out of PP so I used 1/3 c. (1 scoop) of almond flour sub for 1 scoop of PP. Also used 2 tbsp. EVOO sub for 2 TB. of the butter, since I was short on the butter as well. These were so moist that I had to bake them the extra 5 min. (20 min. total). Put them in the frig for storage and they are very moist and tasty.

Determinedtolose · 02-02-2010, 11:07 AM

Quote:

Originally Posted by Allysmom24

Welcome TimesTwo! Another poster had problems with the butter becoming separated also. it's almost like your not cakes aren't absorbing the liquid. I have no idea what would cause it but do try again!

I made these again and I undercooked the next batch trying to compensate for my dry first batch. LOL I cooked for 15 min. the first, 10 the next. 12 should do it perfectly! Talk about experiments...

I used the Jay Robb powder and that's what happened to mine too. I patted the butter down, and baked them a little longer, but they turned out hard and dry. I had to throw them away. I do have the Body Fortress and I'll try these again.

hauermich · 02-02-2010, 11:17 AM

Don't know if this is in a previous post(sorry, did not want to read through 9 pages) but....the chocolate ones are delicious with a dallop of whipped cream on top

Michele

sweetdreams · 02-02-2010, 12:17 PM

MS. Woods.... do you line your pan with aluminium foil? Or do can we just spray the glass 8x8 pan with oil?

Thank you!

MsWoods · 02-02-2010, 12:21 PM

Well, you can line it with foil if you want, but it's not required. I've used foil or sprayed it with non stick cooking spray.

One thing I want to mention, for those of you using the muffin tins, if you line them with paper first, peel the paper right off after they bake. If you stick them in the fridge with the paper on they tend to get moist and the paper sticks to the bottom. I made that mistake with my last batch and had to cut the bottoms off. The first time I made the chocolate muffin "oreo cakesters", I just sprayed the muffin tin with spray and cooked them and they came out much better.

I'm going to try to find Jay Robb at my other GNC this week and I'll let you guys know how it turns out.

scrappychik · 02-02-2010, 12:44 PM

Quote:

Originally Posted by sweetdreams

MS. Woods.... do you line your pan with aluminium foil? Or do can we just spray the glass 8x8 pan with oil?

Thank you!

I always line my pan with foil just cuz it makes for easy clean-up...no pan to wash

sligh · 02-02-2010, 03:31 PM

I just had an orange jello one fresh from the freezer and I love it that way.

And I recently made a new batch with 2 individual packets of Crystal Light lemonade instead of the jello. Looks and smells divine.

01-30-2010, 08:59 AM	#243
jenerosity Senior LCF Member Join Date: Jun 2007 Location: Northeast PA Posts: 424 Gallery: jenerosity Stats: 304/209/199 WOE: Atkins Start Date: 3/1/07	So I thought I'd jump in on the experimentation too...lol...I used the original recipe, but sweetened with about quarter cup of vanilla davinci's and a few drops of stevia. Then I added probably a good quarter cup of peanut butter and a few drops of banana extract...it was a good idea in theory...turned out okay but for the banana extract has a chemical taste to it. Bleck! Need to find some banana davinci's. I've been leaving mine out on the counter without any problems. This is such a great, and simple, recipe...keep the experimentations coming! __________________ *Jen* Started: 3/1/07 - Officially 100 pounds lighter as of 5/9/08!!!

02-02-2010, 12:21 PM	#268
MsWoods Blabbermouth!!! Join Date: Aug 2006 Location: Tx Posts: 7,308 Gallery: MsWoods Stats: 399/207.2/199 WOE: Low carb/Lower calorie/High cal day thrown in Start Date: 06/22/09	Well, you can line it with foil if you want, but it's not required. I've used foil or sprayed it with non stick cooking spray. One thing I want to mention, for those of you using the muffin tins, if you line them with paper first, peel the paper right off after they bake. If you stick them in the fridge with the paper on they tend to get moist and the paper sticks to the bottom. I made that mistake with my last batch and had to cut the bottoms off. The first time I made the chocolate muffin "oreo cakesters", I just sprayed the muffin tin with spray and cooked them and they came out much better. I'm going to try to find Jay Robb at my other GNC this week and I'll let you guys know how it turns out. __________________ My LC Blog-Low Carbin' Made Simple Michelle Get Mad & Get It Done For Summer Challenge238/207.2/199

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01-30-2010, 08:13 AM	#241
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,880 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	Ok, I re-made them, this time I went and bought Body Fortress vanilla to make sure i had the same PP as Ms. Woods. I used Bou recipe, it had a nice raise and was not like rubber like my first batch. maybe it's the water or baking powder, I don't know. Also the batter was thinner, so maybe that was why they turned out better. Instead of the 1/4 cup of water I used banana davinci. I also added some pecans to them. I used my hand mixer this time to get them smooth instead of the whisk. I mixed all the wet and then added the power and then the melted butter last, baked for 15 minutes. They were a little dry so i will cut 1 minute off the time next time and if still dry cut another minute. These are so gult free and high in protein, I love it as a snack. These aren't the best LC bake good I've had but good for a quick, and not a lot of ingredients., they work for me Debbie

01-30-2010, 08:40 AM	#242
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 909 Gallery: Pam Stats: 181/150/145 WOE: moderate carbs Start Date: March 2001	Thanks, LindaSue

01-30-2010, 09:00 AM	#244
carbkinky Senior LCF Member Join Date: Jun 2004 Location: Nashville,Tn Posts: 735 Gallery: carbkinky Stats: 149/159/125 WOE: low carb Start Date: January 2004 rollercoaster	I am gonna try these with chocolate designer whey!!

01-30-2010, 02:41 PM	#247
thisismyyear Guest Join Date: Jan 2010 Posts: 20 Gallery: thisismyyear	Bou, thank you so much! Great recipe.

01-30-2010, 03:45 PM	#249
thisismyyear Guest Join Date: Jan 2010 Posts: 20 Gallery: thisismyyear	Boud, I hope you are feeling better soon. I think I'm one of those who will always have to keep an eye on calories (while lowering carbs). Off to check out the donut holes now!.....

01-30-2010, 07:07 PM	#250
sligh Major LCF Poster! Join Date: May 2003 Location: Chicago Posts: 1,258 Gallery: sligh Stats: 190/129/145 WOE: Atkins Start Date: January 31, 2003	"...really good cold, they were even better frozen!" Now THAT's interesting. I'm going to try that.

01-31-2010, 05:52 AM	#251
carbkinky Senior LCF Member Join Date: Jun 2004 Location: Nashville,Tn Posts: 735 Gallery: carbkinky Stats: 149/159/125 WOE: low carb Start Date: January 2004 rollercoaster	I made the choco version and added 2T Wakdens Farms carmel dip topped them with pecans, baked in 6 muffin pan---Turtle cakes!!!! yum!!!!!!!!!!

01-31-2010, 05:52 PM	#252
Allysmom24 Senior LCF Member Join Date: Dec 2008 Location: WV Posts: 112 Gallery: Allysmom24 Stats: 299/178/160 WOE: Lower Carb	I made a dutch apple pie version. I used one of the Walmart Sugar Free Apple drink mix (like Crystal Light) containers, caramel DaVinci's syrup and then sprinkled cinnamon, diabetisweet brown sugar and pecans on the top of the original recipe before cooking. The next time I need to use only half of the apple mix container and I think I'll mix the cinnamon/sugar/nuts into the mixture rather than sprinkled on top. They were still pretty good and I know the next batch will be even better.

01-31-2010, 09:40 PM	#254
southbeacher Guest Join Date: Jan 2010 Posts: 19 Gallery: southbeacher Stats: 200.5/200.5/140 WOE: South Beach Diet-Phase 1 Start Date: 2/1/10	Question, I admit I haven't gone through all the threads, but may I ask, do you use regular butter or unsalted? The reason why I ask is that I'm on South Beach and would prefer to use a non-hydrogenated spread instead of butter...and they're all salted! Just wondering if it would make much of a difference if I used a spread like Smart Balance.

01-31-2010, 10:33 PM	#255
MsWoods Blabbermouth!!! Join Date: Aug 2006 Location: Tx Posts: 7,308 Gallery: MsWoods Stats: 399/207.2/199 WOE: Low carb/Lower calorie/High cal day thrown in Start Date: 06/22/09	In this recipe it doesn't really matter if you use unstalted or salted. I don't know if anyone has tried a spread but I would think it would work similar.

02-01-2010, 02:35 AM	#256
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,363 Gallery: Soobee WOE: Atkins Start Date: September 2000	I made the lower calorie version with several drops of Pralines and Cream Lorann flavoring. The taste was excellent. The texture needs work. I believe I overcooked them. The cake was shiny on top, so I was fooled about how soon it was actually cooked. These are such a convenient and portable meal. I will be trying once again tomorrow.

02-01-2010, 09:37 AM	#259
southbeacher Guest Join Date: Jan 2010 Posts: 19 Gallery: southbeacher Stats: 200.5/200.5/140 WOE: South Beach Diet-Phase 1 Start Date: 2/1/10	Thank you MsWoods, I'll definitely be trying this recipe made with Smart Balance buttery spread sometime soon!

02-01-2010, 02:09 PM	#262
southbeacher Guest Join Date: Jan 2010 Posts: 19 Gallery: southbeacher Stats: 200.5/200.5/140 WOE: South Beach Diet-Phase 1 Start Date: 2/1/10	Jodi, freezing them is a great idea. Thanks!

02-01-2010, 05:06 PM	#263
carbkinky Senior LCF Member Join Date: Jun 2004 Location: Nashville,Tn Posts: 735 Gallery: carbkinky Stats: 149/159/125 WOE: low carb Start Date: January 2004 rollercoaster	Next time I am gonna try using my muffin top pan!

02-02-2010, 07:21 AM	#264
jlp2009 Senior LCF Member Join Date: Nov 2009 Posts: 636 Gallery: jlp2009	I was making a batch of the lower calorie vanilla with carob chips. Ran out of PP so I used 1/3 c. (1 scoop) of almond flour sub for 1 scoop of PP. Also used 2 tbsp. EVOO sub for 2 TB. of the butter, since I was short on the butter as well. These were so moist that I had to bake them the extra 5 min. (20 min. total). Put them in the frig for storage and they are very moist and tasty.

02-02-2010, 11:17 AM	#266
hauermich Senior LCF Member Join Date: Jan 2008 Location: New Jersey Posts: 292 Gallery: hauermich	Don't know if this is in a previous post(sorry, did not want to read through 9 pages) but....the chocolate ones are delicious with a dallop of whipped cream on top Michele

02-02-2010, 12:17 PM	#267
sweetdreams Senior LCF Member Join Date: Oct 2008 Posts: 301 Gallery: sweetdreams	MS. Woods.... do you line your pan with aluminium foil? Or do can we just spray the glass 8x8 pan with oil? Thank you!

02-02-2010, 03:31 PM	#270
sligh Major LCF Poster! Join Date: May 2003 Location: Chicago Posts: 1,258 Gallery: sligh Stats: 190/129/145 WOE: Atkins Start Date: January 31, 2003	I just had an orange jello one fresh from the freezer and I love it that way. And I recently made a new batch with 2 individual packets of Crystal Light lemonade instead of the jello. Looks and smells divine.