PEANUT BUTTER SHEET CAKE

CAKES, COOKIES, BROWNIES & PIES

102

Calories

5g

FAT

14g

carbs

2g

protein

Ingredients

1/2 cup Vegan Peanut Butter cookie nut butter
1 cup water
2 sticks margarine
2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
2 eggs
1/2 cup buttermilk

Directions

Serving Size: 48

In bowl, mix together flour, sugar, salt and soda.
In saucepan, mix together peanut butter, water and margarine.
Bring to a rapid boil and pour over the flour mixture.
Mix together and add the eggs and buttermilk.
Pour into greased sheet cake pan. (or 2 – 9×13 pans) Bake at 350° for 20-25 min.

From the kitchen of: Danielle Greenbaum

CHOCOLATE RASPBERRY COOKIES

CAKES, COOKIES, BROWNIES & PIES

152

Calories

7g

FAT

18g

carbs

2g

protein

Ingredients

1 cup oat flour
1/3 cup hot chocolate protein
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
1/2 cup butter unsalted, room temp
1 egg
1 tsp vanilla
1/2 cup raspberries frozen
1/2 cup chocolate chips

Frosting
1 cup powdered sugar
1-2 tbsp almond milk
1 drop red food coloring

Directions

Serving Size: 18

Preheat oven 350 degrees. Line baking sheet pan with parchment paper or baking mat

Whisk flour, protein, baking soda, salt and cocoa in bowl. Set aside

Using mixer, cream butter and sugar until smooth. Add in egg and vanilla, mix until combined

Slowly add flour mixture, beat until combined. Gently stir in raspberries and chocolate chips.

Scoop dough in round tablespoonfuls 2in apart on sheet pan. If raspberries squish out, try to place dough over it.

Bake 10mins or until cookies are set but soft in middle. Dont overbake. Take out oven, let sit for 3 mins.

Mix powdered sugar, milk, and food coloring
Spoon tablespoon of frosting at a time and drizzle over cookies.

From the kitchen of: Tiana Avendano

CHERRY CHOCOLATE NO BAKE COOKIES

CAKES, COOKIES, BROWNIES & PIES

1044

Calories

39g

FAT

131g

carbs

48g

protein

Ingredients

1 cup old fashioned oats
1 scoop vegan cherry pie protein powder
1/4 cup natural peanut butter
1/4 cup maple syrup
1/4 cup unsweetened almond milk
1 Tablespoon cocoa powder (I use unsweetened)
1/2 teaspoon vanilla

Directions

Combine oats and protein in a medium mixing bowl and mix until oats are evenly coated with protein.

Place almond milk, peanut butter, maple syrup, and cocoa powder in a saucepan. Cook over medium-low heat, stirring often until cocoa is completely dissolved and the sauce has thickened. Take off heat and mix in vanilla.

Pour sauce over oats and protein and mix until all oats are coated. Place dough into fridge for ten minutes to allow the dough to set up. This makes it easier to form into cookies. Clean while you wait!

Drop chilled balls of dough with a spoon on parchment paper. If you’re serving or eating later place back in fridge or eat right away!

From the kitchen of: Marissa Tarrio

STRAWBERRY LEMONADE PIES

CAKES, COOKIES, BROWNIES & PIES

171

Calories

7g

FAT

25g

carbs

3g

protein

Ingredients

Crust Ingredients:
2 cups crushed graham crackers
8 tbsp salted butter (melted)
3 tbsp sugar

Pie Filling Ingredients:
5 large egg yolks (save the whites in a separate bowl)
14 ounces sweetened condensed milk
1/2 cup fresh lemon juice
1/4 tsp vanilla extract
20 large strawberries

Meringue Topping Ingredients:
5 large egg whites
5 tbsp sugar

Directions

Serving Size: 24

Preheat oven to 325F
Add graham crackers, melted butter, and sugar to a large mixing bowl.
Combine well with a fork. Spoon some of the mixture into mini muffin tins and press against the sides with a teaspoon to create a pie shell.
Bake crusts for about ten minutes until slightly browned.
Press crust against the sides to ensure there is enough space for pie filling.
Let cool to room temperature before filling.

While pie crusts are cooling, separate 5 egg yolks and whites into two separate bowls.
Set the egg whites aside and lightly beat the egg yolks with a fork.
Cut lemons in half and squeeze until you have 1/2 cup of fresh lemon juice. Add lemon juice to the medium bowl with egg yolks.
Add 1 cup sweetened condensed milk into the bowl with the egg yolks and lemon juice. Whisk until well combined.
Add in 1/4 tsp vanilla and Bowmar Protein Lemon Bar and whisk well.

Once pie crusts are cooled, fill with the pie filling and bake at 350F for about 10-12 minutes until tops are slightly cracked. Immediately put them in the refrigerator on top of pot holders so they can cool IN THE REFRIGERATOR.

Add sugar to the egg whites and beat with a hand mixer until there are stiff peaks. Once the pies are finished cooling, top with strawberries (sliced or diced) and then the meringue. Use a lighter with a strong flame to brown the meringue and enjoy!

Note: You will have extra filling at the end. I used it to fill a store-bought pie shell as extra. You could also make more mini pies if you wanted to!

From the kitchen of: Elizabeth Bettag

NO BAKE CHOCOLATE CHIP BLONDIES

CAKES, COOKIES, BROWNIES & PIES

221

Calories

8g

FAT

26g

carbs

11g

protein

Ingredients

1/2 cup + 2 tablespoons coconut flour, sifted
1/2 cup mashed banana
1/4 cup peanut butter
1/4 cup honey or maple syrup
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
1 scoop bowmar nutrition protein hot chocolate

Directions

Serving Size: 6

Line an 8×4 loaf pan with parchment paper.
In a large bowl, mash the banana, add peanut butter, honey, and vanilla. Once the mixture is cohesive and creamy, add in the coconut flour and protein and combine well. The final step is to add in chocolate chips and combine.
Spread mixture into a lined pan with your hands, pressing down and spreading evenly, to about 1/2 thick. Refrigerate for 1-2 hours until firm.
Picking up the parchment paper, remove from pan and cut into individual squares.
You can wrap them individually or in an airtight container and refrigerate them for a week. They can also be wrapped individually and frozen for up to a month.

From the kitchen of: Alena Wood

COFFEE BROWNIES

CAKES, COOKIES, BROWNIES & PIES

274

Calories

14g

FAT

40g

carbs

4g

protein

Ingredients

8 ounces strong coffee
COFFEE BROWNIES BATTER
½ cup unsalted butter cut into 6-8 slices
8 ounces semi-sweet chocolate coarsely chopped
¾ cup firmly packed brown sugar
3 large eggs room temperature preferred*
1 Tablespoon concentrated coffee
1/2 cup all-purpose flour
¼ teaspoon salt
1 scoop hazelnut coffee protein powder
MOCHA FROSTING
2 ounces unsweetened baking chocolate coarsely chopped
4 Tablespoons unsalted butter
1 Tablespoon concentrated coffee
1 to 2 Tablespoons milk or cream
2 cups powdered sugar
pinch of salt

Directions

Serving Size: 16

Pour the brewed coffee into a small saucepan.
Heat over medium heat until boiling.
Reduce coffee down to 2 Tablespoons, remove from heat, and set aside.
COFFEE BROWNIES
Preheat the oven to 350ºF Line an 8″ or 9″ square baking pan with foil and spray with nonstick spray. Set aside. (9 inch pan was used to determine macros)
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in 1 Tablespoon of the concentrated coffee. Add the flour and salt and stir gently until completely combined.
Pour the batter into the prepared pan. Bake brownies for 32-35 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before frosting.
MOCHA FROSTING
In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, concentrated coffee, and milk or cream (start with 1 Tablespoon). Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
When you are ready to frost the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board or safe-to-cut surface.
Spread frosting evenly over the top of the brownies, then cut into individual servings. Store in air right container in the fridge.

From the kitchen of: Kaleigh Bis