PEANUT BUTTER SPIDER COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

180

Calories

13g

FAT

11g

carbs

8g

protein

Ingredients

1 C. cream peanut butter
½ C. Swerve Confectioners
¼ C. applesauce
½ tsp. vanilla extract
1 scoop Bowmar Vegan PB Cookie
1 egg

Decorations:
14-16 miniature Reese’s cups
¼ C. melted chocolate chips
28-32 Googly eyes

Directions

Serving Size: 14

1. Preheat oven to 350°. Spray cookie sheet with non-stick spray.
2. In a medium bowl, thoroughly mix all cookie ingredients.
3. Roll dough into 1in. balls and place on cookie sheet. Should make 14-16 cookies.
4. Flatten the dough balls slightly with a spatula. These cookies will not rise in the oven so this will make it easier to press in the Reese’s cup later.
5. Bake for 10-15 minutes.
6. While these are baking, unwrap the Reese’s cups and set aside.
7. When you take the cookies out of the oven, let cool for 10 minutes before pressing the Reese’s cups, upside down, into the middle of the cookie.
8. Let stand for another 10 minutes.
9. Put chocolate chips in a microwave safe bowl and melt in 30 seconds increments until completely melted. Spoon into a snack bag (or pastry bag).
10. Cut the tip on one corner of the bag and draw on the spider legs!
11. For the googly eyes, put a small dab of chocolate on the back and then press into the Reese’s cup.
12. Let cool completely and store in an airtight container.

From the kitchen of: Erin Walters

SOPAPILLA CHEESECAKE BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

3051

Calories

169g

FAT

394g

carbs

136g

protein

Ingredients

BAR INGREDIENTS:
2 Packages Reduced Fat Crescent Rolls
2 cups whipped cream cheese
4 Scoops protein cinnamon roll
3/4 Cup Swerve Granular
1/2 Cup Fat Free Redi-Whip

TOPPING:
1 Tbsp Light Butter
1 Tbsp Swerve Granular
1 Tsp Cinnamon

Directions

Preheat oven to 350 degrees. Unroll 1 package of crescent rolls and pinch seams together. Place into greased 13 x 9 pan. Use a mixer to combine cream cheese, protein powder, swerve granular and fat free redi whip. Pour into pan on top of flattened crescent rolls. Unroll the second package of crescent rolls and pinch the seams together. Place on top of the cream cheese mixture. Melt light butter and brush it on top of the crescent rolls. Mix swerve granular and cinnamon and sprinkle it over the top of the melted butter. Bake for 30 minutes and let cool before cutting.

From the kitchen of: Stephanie Rogge

APPLE DUMP CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

212

Calories

8g

FAT

34g

carbs

4g

protein

Ingredients

3-4 medium apples, diced coarsely
1 scoop protein French toast
1 tbsp sugar
1 tbsp brown swerve
Pinch of salt
1/2 package white cake mix (216g)
6 tbsp margarine

Directions

Serving Size: 9

1. Preheat the oven to 350 degrees Fahrenheit and spray an 8×8 pan with nonstick cooking spray.
2. In a medium bowl, toss the diced apples with the protein powder, sugar, swerve and salt.
3. Pour the apple mixture into the pan.
4. Pour the dry cake mix over the apple mixture evenly.
5. Cut the margarine into thin slices and place evenly over the top.
6. Bake for about 45 minutes, until the top is golden. Let cool for one hour before serving.

From the kitchen of: Megan Osborn

PROTEIN RASPBERRY DARK CHOCOLATE BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

187

Calories

13g

FAT

14g

carbs

4g

protein

Ingredients

200 g dark chocolate (must be dark chocolate for this step)
200 g unsalted butter
275 g sugar
3 large eggs
150 g all purpose flour
50 g (1.5 scoops) Bowmar Protein Hot Chocolate
300 g fresh raspberries
150 g chocolate chips (milk chocolate)

Directions

Servings Size: 24

(1) Preheat the oven to 350F and spray a brownie pan with nonstick cooking spray.
(2) Melt butter in a pan on the stove. Once butter is halfway melted, add dark chocolate and sugar. Melt on low heat, stirring frequently until everything is melted and mixed well.
(3) Remove from heat and put in a bowl to cool for at least 10 minutes.
(4) Add in eggs one at a time and completely mix in each egg before adding another.
(5) Add in flour and the Protein Hot Chocolate and mix well.
(6) Add in 2/3 of the raspberries and stir in well (be gentle so you don’t tear them too badly)
(7) Pour the mixture into the brownie pan and sprinkle the chocolate chips and the rest of the raspberries over it.
(8) Bake for about 30-35 minutes.
(9) Remove from oven and let cool in the brownie pan.
(10) Enjoy!
NOTE: You may need to play with the time based on whether you like your brownies more soft in the middle or more well done. I took mine out of the oven and let them set and then cooked them for about another 10 minutes later on to cook the middle a little better without burning the edges.

From the kitchen of: Elizabeth Bettag

PROTEIN CARAMEL BROWNIE PUDDING IN A JAR

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

279

Calories

15g

FAT

28g

carbs

17g

protein

Ingredients

1/2 box dry brownie mix of choice
5 scoops protein hot chocolate
Vanilla ice cream of choice
Caramel sauce
Instant pudding mix
2 cups milk
Whipped cream
Caramel sauce

Directions

Serving Size: 12

1. Combine half the box of brownie mix and protein powder and prepare brownies as directed on brownie mix box.
2. Bake brownies as directed. Allow to cool.
3. Prepare pudding as directed.
4. Using small mason jars, cut brownies into fitted circles. Push brownies to the bottom of each jar.
5. Layer on pudding and then caramel sauce.
6. Top with whipped cream and more caramel sauce.

From the kitchen of: Colleen Kysor

PROTEIN BROWNIE BOWL SUNDAES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

141

Calories

7g

FAT

7g

carbs

14g

protein

Ingredients

1/2 box of dry brownie mix of choice
5 scoops protein hot chocolate
Vanilla ice cream of choice
Chocolate syrup

Directions

Serving Size: 12

1. Preheat oven to 350 degrees F.
2. Combine half the brownie mix with the protein powder and prepare brownie batter as directed and pour 3/4 of the way in greased muffin tin.
3. Bake for 20-25 minutes. Take out when the outside is baked and the middle is still wet. Scoop out the butter from the middle and put back in the oven to finish baking.
4. Let cool completely before removing from tin.
5. Scoop ice cream and top with syrup and other toppings of choice. Then enjoy!

From the kitchen of: Colleen Kysor