HOT CHOCOLATE FUDGE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

104

Calories

4g

FAT

15g

carbs

3g

protein

Ingredients

1 Bag of Milk Chocolate Chips
1 Can of Condensed Milk
1 Scoop Protein Hot Chocolate
1/2 Cup Mini Marshmallows
1/2 Protein Hot Chocolate Brownie Bar

Directions

Serving Size: 16

-Prep a 9×9 pan (or pan of choice) by lining it with wax paper
-Rip all of the marshmallows in half and crumble the protein bar up and side aside, separately
-In a medium-sized pot, melt the chocolate chips on low heat
-Once melted, turn off the heat and dump in the condensed milk and protein powder and mix together thoroughly. Add in 3/4 of the prepped marshmallows, mixing them in gently.
-Dump the mixture into the prepped pan and spread out quickly as the fudge sets fast. Once evenly spread out, sprinkle the remaining marshmallows and crumbled protein bar over the top and gently but firmly press into the fudge.
-Let chill in fridge for at least an hour, then cut into 16 pieces
-Store in fridge

From the kitchen of: Paige Pomerantz

PROTEIN PUMPKIN CRISP

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

451

Calories

21g

FAT

55g

carbs

8g

protein

Ingredients

1 (15 oz) can of pumpkin puree
1/2 cup sugar
`/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1 tbsp cornstarch
2 scoops Bowmar Protein Pumpkin Spice
3 eggs
1 1/2 cups milk
1 box yellow cake mix
1 cup chopped pecans
1/2 cup toffee bits (I used Heath bar bits)
1/2 cup butter (melted)

Directions

Serving Size: 12

Preheat oven to 350F. Spray a 9×13 casserole dish with non-stick spray.
Combine pumpkin puree, sugars, spices, cornstarch, Protein Pumpkin Spice, eggs, and milk in a large mixing bowl. Whisk until well combined. Pour into casserole pan.
In a separate large bowl, combine cake mix, pecan chips, and toffee bits. Mix well and sprinkle evenly on top of the pumpkin mixture in the casserole pan.
Melt butter and drizzle on top of other ingredients in casserole pan.
Bake for 60 minutes.
This recipe is delicious either cooled or warm with ice cream or cool whip on top!

From the kitchen of: Elizabeth Bettag

PUMPKIN BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

160

Calories

2g

FAT

22g

carbs

13g

protein

Ingredients

1 cup rolled or quick oats (certified gluten-free if needed)
1 cup pumpkin spice protein powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon pumpkin pie spice
1/4 cup maple syrup
1 cup canned pumpkin
½ cup unsweetened vanilla almond milk (or other non-dairy milk)

Directions

Serving Size: 6

Preheat oven to 350°F. Spray a 8X8 glass Pyrex dish with non-stick spray or line with parchment paper.
Stir together the dry ingredients including oats, protein powder, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and almond milk.
Gently stir the dry mixture into the wet ingredients and stir until well combined.
Spread batter evenly into the prepared dish and bake for about 20 minutes or until a toothpick come out clean.
Bars keep best if stored in the refrigerator.

From the kitchen of: Melanie Coutsouvelis

STRAWBERRY CRUMB BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

2203

Calories

98g

FAT

274g

carbs

58g

protein

Ingredients

– 1/2 cup white sugar
– 1/2 teaspoon baking powder
– 2 scoops Bowmar Nutrition Strawberry Shake Protein powder
– 1/2 cup + 1/3 cup flour
– 1/4 teaspoon salt
– 1/2 cup very cold unsalted butter
– 1 egg, beaten
– 1 teaspoon vanilla
– 2 cups fresh strawberries, chopped
– 1/3 cup white sugar
– 2 teaspoons cornstarch

Directions

1. Preheat oven to 375 degrees
2. Place parchment paper on the bottom of a 8×8 pan that hangs over the side of the pan (makes it easier to remove after cooking).
3. In a bowl, stir together 1/2 cup white sugar, 2 scoops strawberry shake protein powder, flour, baking powder and salt.
4. Using a fork or a pastry cutter, cut the butter into the flour mixture. Work with the dough until the butter pieces are very small. Dough will be crumbly.
5. In a separate bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture.
6. Pat half of the dough evenly into the bottom of the prepared pan.
7. In another bowl, stir together 1/3 cup white sugar and cornstarch. Stir in the strawberries.
8. Spoon strawberry mixture evenly onto the bottom crust.
9. Crumble the remaining dough over the strawberry filling layer.
10. Bake in preheated oven for 35 minutes, or until the top is slightly golden brown.
11. Cool completely before cutting into squares.

From the kitchen of: Eden Pollock

CINNAMON PUMPKIN PROTEIN BAR

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

2081

Calories

137g

FAT

156g

carbs

75g

protein

Ingredients

– 1 cup of peanut butter
– 1/2 cup rice cereal
– 1/2 scoop of cinnamon protein and 1/2 scoop of pumpkin protein

– 3 tbsp maple syrup
– bar toppings; I used
– 1/2 tsp sea salt, 1/2 tsp cinnamon and 1/4 cup mini chips

Directions

– in a blender combine:
– 1 cup of peanut butter
– 1/2 cup rice cereal
– 1/2 scoop of cinnamon protein and 1/2 scoop of pumpkin protein
– Blend till smooth, i did this on a medium speed
– add in 3 tbsp maple syrup
– then add in your bar toppings; i used
1/2 tsp sea salt, 1/2 tsp cinnamon
1/4 cup mini chips
– blend again on a low speed to mix everything together
– press into tray and freeze for 30 – 45 mins

cut and enjoy!

From the kitchen of: Sierra St. Pierre

NO BAKE OREO LEMON DESSERT

CAKES, COOKIES, BROWNIES & PIES

363

Calories

19g

FAT

37g

carbs

12g

protein

Ingredients

1/2 scoop protein lemon bar
3 golden oreo cookies – crushed
1 tsp light butter
1/2 cup + 2 tbsp light whipped topping
3 tbsp unsweetened almond milk
1 tbsp sugar free vanilla instant pudding mix

Directions

To begin, take 2 crushed golden oreos and mix with 1 tsp melted light butter. Press into the bottom of a shallow bowl and set to side – this will be your crust. Combine 1/2 cup of light whipped topping and 1/2 scoop of lemon bar protein. Take HALF of the protein whipped topping mixture and layer on top of your crust. Next combine your unsweetened almond milk and vanilla pudding mix. Layer HALF of the pudding on top of your whipped cream mixture. Next, crumble 1/2 of a golden oreo cookie on top. Repeat with the rest of the whipped protein mixture, then the rest of your pudding and top with the 2 tbsp of plain light whipped topping. Use the last 1/2 of your crushed golden oreo to top it off. Let chill in the fridge for an hour or two before enjoying!

From the kitchen of: Stephanie Rogge