CARAMEL APPLE COBBLER

CAKES, COOKIES, BROWNIES & PIES

239

Calories

9g

FAT

35g

carbs

6g

protein

Ingredients

Filling
5 large Granny Smith apples, peeled, cored, thinly sliced
1/2 cup brown sugar
1 tbsp all purpose flour
1/2 tsp ground cinnamon
1 tbsp lemon juice
1/4 cup water
1/2 cup milk
1 scoop Caramel Apple Protein

Crumble
1 cup all-purpose flour
1 scoop Caramel Apple Protein
1 cup quick cooking oats
1/2 cup butter, softened

Directions

Serving Size: 12

1. Preheat oven 350 degrees

2. In medium bowl toss apples with sugar, flour, cinnamon, lemon juice, and water. Spread evenly into 8x8in pan.

3. In another bowl mix together flour, Caramel apple protein, oats, and butter. Spread evenly over apples.

4. Mix together milk and protein and drizzle over top of crumble.

5. Bake for about 45mins. Apple mixture will bubble and topping will be golden brown.

From the kitchen of: Tiana Avendano

APPLE PIE BLONDIE

CAKES, COOKIES, BROWNIES & PIES

196

Calories

7g

FAT

24g

carbs

8g

protein

Ingredients

1/4 cup + 2 tbsp all purpose flour
1 scoop protein caramel apple
1/4 tsp cinnamon
1/4 tsp baking powder
Pinch of salt
3 tbsp margarine
1 egg
1/4 cup brown sweetener or sugar
65g tart apple, diced
Optional: 14g sugar free caramel baking chips (not included in macros)

Directions

Serving Size: 4

1. Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper or spray with nonstick cooking spray.
2. Combine the flour, protein powder, cinnamon, salt and baking powder. Set aside.
3. Melt the margarine in the microwave.
4. Whisk the egg and brown sweetener into the margarine.
5. Add wet ingredients to the dry and stir until fully combined.
6. Fold in the diced apple and caramel baking chips.
7. Pour the batter into the prepared pan and bake for 26-29 minutes. Remove from oven, allow to cool in the pan and enjoy!

From the kitchen of: Megan Osborn

CHEWY CHOCOLATE CRINKLE COOKIES

CAKES, COOKIES, BROWNIES & PIES

113

Calories

3g

FAT

18g

carbs

4g

protein

Ingredients

1 cup + 1 scoop Protein Hot Chocolate
2 cups flour
1.5 tsp baking powder
1/4 tsp salt
1/3 cup butter softened
1.5 cups sugar
2 tsp vanilla
4 eggs
1/2 cup powdered sugar

Directions

Serving Size: 32

Combine Protein Hot Chocolate, flour, baking powder, and salt in a bowl and set aside.
Combine butter, sugar, and vanilla in a stand mixer and beat until well combined. Add eggs one a time and mix until well combined.
Add dry ingredients to stand mixer and mix until well incorporated.
Chill cookie dough covered in a fridge for at least 1 hour. This is the hard part because the more patient you are, the better they’ll taste, so try to leave them overnight if you can wait!
Preheat the oven to 350F. Fill a small bowl with powdered sugar. Using a small ice cream scoop (about a tbsp size) scoop cookie dough out and roll into a ball between your palms. Plop dough ball into the powdered sugar and coat well.
Place on a baking sheet lined with parchment paper and cook for about 11 minutes.
Place on a cooling rack and enjoy!

From the kitchen of: Elizabeth Bettag

FRENCH TOAST COOKIES WITH MAPLE CHIPS

CAKES, COOKIES, BROWNIES & PIES

114

Calories

6g

FAT

13g

carbs

3g

protein

Ingredients

1 and 1/3 cup all purpose flour
1 tsp baking soda
1/8 tsp salt
3/4 tsp cornstarch
1 and 1/2 scoops protein French toast powder
1 egg yolk
1/2 cup unsalted butter, softened
1/2 cup brown swerve (or brown sugar)
8 tbsp light maple syrup
1/2 cup maple baking chips

Directions

Serving Size: 21

1. Cream the butter, egg yolk, brown swerve and syrup.
2. In a separate bowl, combine the flour, baking soda, cornstarch, protein powder and salt.
3. Add wet ingredients to the dry and fully combine.
4. Fold in the maple chips and chill the dough for about 30 minutes.
5. Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper or a silicone baking mat.
6. Roll the dough into small balls and bake for about 10 minutes or until edges are golden brown.
7. Allow to cool completely and store in an airtight container.

From the kitchen of: Megan Osborn

STRAWBERRIES AND CREAM FROZEN DESSERT

CAKES, COOKIES, BROWNIES & PIES

358

Calories

24g

FAT

33g

carbs

5g

protein

Ingredients

1 scoop Protein Strawberry Shake
4 graham cracker sheets
½ cup pecans or Walnuts, chopped
10 tbsp unsalted butter, melted
1 cup flour
1 cup sugar, divided
2 egg whites
1 cup heavy cream
4 oz cream cheese, softened
Juice of 1 lemon
2 cups strawberries, chopped

Directions

Serving Size: 12

Crumb Mixture
Warm oven to 325 degrees. In food processor chop pecans and graham cracker sheets together into fine crumbs. Pour crumbs into a bowl and add in the melted butter, flour, and ½ cup sugar. Mix together with a spoon until it is thoroughly combined. Place mixture into a baking pan. Bake crumb mixture for 15-20 minutes. Stir the crumbs halfway so it cooks evenly. Remove from oven and set aside to cool.

Strawberries & Cream Filling
In a medium bowl beat egg whites and ½ cup sugar together until frothy. Then add heavy cream and beat until soft peaks form. Add cream cheese and lemon juice until creamy. Gently fold in chopped strawberries.

Building the frozen dessert
1. Press half of the crumb mixture into the bottom of a 9×13 pan.
2. Evenly spread strawberries and cream mixture on top.
3. Sprinkle remaining crust/crumb mixture on top.
4. freeze at least 3-6 hours or overnight. This recipe kept in the freezer for up to a week.
5. When you ready to serve, let it sit out 10 minutes before cutting into squares. Garnish with additional strawberries if desired.

From the kitchen of: Stephanie Simpson

COOKIES AND CREAM COOKIES

CAKES, COOKIES, BROWNIES & PIES

121

Calories

3g

FAT

11g

carbs

12g

protein

Ingredients

2 Large Whole Eggs
2 Scoops Cookies and cream protein powder
6 Tablespoons Coconut Flour
½ Cup Rolled Oats
2 Tablespoons Sweetener
4 Ounces Cream Cheese

Directions

Serving Size: 7

Combine all of your ingredient into a bowl
Mix everything together until all of the clumps are gone (using a hand mixer makes it a lot easier)
Take out a baking sheet and place some parchment paper on top of it
Shape your mix into balls and then flatten them
Place those balls onto your baking sheet
Bake them on 375F/190C for 10-15 minute

From the kitchen of: Mel Coutsouvelis