Fluff
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01-20-2013, 04:23 AM #181
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01-20-2013, 05:30 AM #182
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01-20-2013, 06:31 AM #183
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01-20-2013, 06:39 AM #184
Youtube brah.
http://www.youtube.com/watch?v=LVcNDhwwFB8
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01-20-2013, 08:08 AM #185
- Join Date: May 2007
- Location: Erie, Pennsylvania, United States
- Age: 36
- Posts: 109,849
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Cookies and Cream Waffles
Recipe
120g of Flour/Pancake Mix
1 Egg
1 White (Stiffened to a Firm Peak and folded into recipe)
3g Splenda
Dash of Vanilla Extract
1 Scoops CnC Whey Protein
100g Almond Milk
Directions
Combine All Dry (Pancake Mix, Whey, Splenda,) then top with Milk + Egg and stir till thick consistency
In separate bowl stiffen egg white to firm peak (3-4 minutes on high power) and then fold into other bowl with your dry + egg + Milk
Slowly add into waffle maker (Sprayed with cooking spray) and allow to cook until the light goes off (depending on brand) or golden brown look.
Continue to utilize for rest of the batter and Enjoy!
Macros
Calories ~ 650
Fat ~ 12g
Carbs ~ 100g
Protein ~ 35g
I can do the PB Cup
Ill use PB Marshmallow as the top/bottom (base) and fill the center with PB2 Filling + Whip Cream (kind of like a marshmallow replacement, or fluff for more carbs)
Great idea. Ill get to this next week. Schedule is pretty crazy today, tomorrow, and tuesday, and i am out of town Wednesday. Maybe Thursday ill get to this.
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01-20-2013, 11:50 AM #186
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01-20-2013, 01:33 PM #187
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01-20-2013, 01:53 PM #188
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01-20-2013, 04:40 PM #189
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01-22-2013, 04:47 PM #190
- Join Date: May 2007
- Location: Erie, Pennsylvania, United States
- Age: 36
- Posts: 109,849
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Cookies and Cream Bread Pudding
Recipe
8 Slices Bread
1 Egg
2 White
9g Splenda
Dash of Vanilla Extract
8g SF/FF Pudding Mix
1 Scoops CnC Whey Protein
400g Almond Milk (About 2 Cups)
Baking Powder ( Tablespoon)
Directions
Tear Bread Pieces into a 9x9 Pan with your hand; in a separate large mixing bowl combine everything else.
Mix on a high power all the other ingredients and then pour over the top of your diced up bread in your 9x9 pan
Simply Bake at 350 for 35-40 minutes until you can place a toothpick right through the center and no fluids/liquid residue come off your finished product.
Allow to Cool for 20-30 minutes and then place in the fridge to sit for at least 4-6 hours (or overnight) to let it thicken up.
Macros
Calories ~ 650
Fat ~ 15g
Carbs ~ 95g
Protein ~ 55g
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01-22-2013, 05:30 PM #191
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01-22-2013, 06:05 PM #192
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01-23-2013, 10:11 AM #193
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01-23-2013, 06:46 PM #194
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01-23-2013, 06:54 PM #195
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01-23-2013, 07:42 PM #196
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01-24-2013, 01:01 AM #197
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01-24-2013, 03:37 AM #198
- Join Date: May 2007
- Location: Erie, Pennsylvania, United States
- Age: 36
- Posts: 109,849
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No worries Burt. ill bring you some of my baked goods in march when I see you at the Arnold.. you can try it first hand!
Awesome, did you enjoy it? how did it taste?
Thanks!!! Yeah i stocked up yesterday when i went to visit my brother in pittsburgh (made a quick trip) and had to do something down there, so i had to run down there real quick for the day. Got 5 large jugs of it for 2$ a pop. Cant beat the price compared to a local grocery chain.
I got another recipe coming up Friday with this stuff..
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01-24-2013, 08:18 AM #199
Bob, quick question! I tried your cookies yesterday and they came out like little pancakes . They didn't have the same look or texture it seems yours had. I didn't have fluff and used some SF/FF pudding. That could have been the problem. I wanted to know what the texture of your mix was before baking. Was it smooth or was it a combination of dry/wet with clumps? I am pretty sure it was the smooth texture I had after adding in the ingredients that baked mini-cakes.
I'll try again tonight.
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01-24-2013, 08:43 AM #200
- Join Date: Nov 2006
- Location: Henderson, Nevada, United States
- Posts: 10,273
- Rep Power: 9488
Nice bread pudding recipe. Seems like your recipes are gaining popularity
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01-24-2013, 09:36 AM #201
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01-24-2013, 09:59 AM #202
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01-24-2013, 12:50 PM #203
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01-24-2013, 01:05 PM #204
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01-24-2013, 02:11 PM #205
- Join Date: May 2007
- Location: Erie, Pennsylvania, United States
- Age: 36
- Posts: 109,849
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more liquid and not enough dry = Failure in cooking, if you dont have an equal balance of wet/dry there can be problems with baking/cooking and the final outcome.
Try just adding the powder (as i list in the recipes above) and dont make the pudding with it first
Combine they whey, flour/pancake mix, baking powder, SF/FF Pudding Mix (DRY not made into a pudding) + Splenda and other dry, then add your eggs, milk/water etc and make your final product. bet it will come out better.
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01-24-2013, 03:33 PM #206
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01-24-2013, 04:37 PM #207
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01-24-2013, 04:39 PM #208
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01-24-2013, 07:25 PM #209
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01-25-2013, 04:18 AM #210
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