Tag Archives: baking

Walden Farms Top 5!

Today’s post is LONG overdue! If you are trying to cut calories, track macros, or just want to add more volume into your meals then Walden Farms is DEFINITELY worth having in your arsenal of macro friendly hacks. 

I have been using Walden Farm’s products for years now. It all started with buying a bottle of their original Pancake Syrup. After cracking that bottle open and pouring it all over my protein pancakes, that day my life was changed. I can’t even begin to think about the hundreds and hundreds, and most likely even thousands of carbs and calories I have saved by using just the pancake syrup. Not to even mention the numerous amount of other products I use of theirs. Since then I have become such a fan of Walden Farms as a whole. They have a HUGE variety of products of syrups, sauces, mayo, salad dressing, jelly, and more! Guess what, ALL CALORIE FREE! 

WALDEN FARMS 

I decided to put together a quick list of my TOP 5 favorite Walden products. Scroll down for tips on how to use them! 

In no order.

    1. Pancake Syrup
    2. Maple Syrup
    3. Caramel Syrup
    4. Sesame Ginger Dressing
    5. Bleu Cheese Dressing

Walden Farms, Bleu Cheese Dressing, 12 oz (Pack of 2)
Walden Farms – Calorie Free Pancake Syrup – 12 oz X 2
Walden Farms Caramel Syrup, 12 Ounce
NEW – Walden Farms Salad Dressing, Sesame Ginger – 12 fl. oz.
Walden farms Calorie Free Maple Walnut Syrup 12 oz

Tips for using Walden Farms

Pancake Syrup – Works great adding sweetness to a recipe, goes great with fruit, cereal, oatmeal, and even with eggs! 

Maple Syrup – Same Applications as the regular pancake syrup, just with a maple twist! 

Caramel Syrup – I love using this as a drizzle over some of my favorite desserts like ice cream, brownies, cake, pancakes, and so much more!  

Sesame Ginger Dressing – One of my favorite uses with this is stir fry. It works great! Saute your favorite veggies and protein and then add this in! You can also just pour over your side of veggie or add it to a salad! 

Bleu Cheese – Best way to use this, pour it over burgers! Also goes great on chicken, pork, or other protein, salads, and on pizza! 

Here are a few other pages you might like!

FitJoy Raspberry Chocolate Truffle Review

Cheesecake 3 Ways, Bday/CnC/Smores

Quest Hero Bars

Cheesecake 3 Ways, Bday/CnC/Smores

Cheesecake is the theme today! I am such a huge fan of cheesecake. Its rich, creamy, a nice cold treat on a hot summer day, and when made like this low fat and loaded with protein! That combo is a hard one to pass on, and I know I don’t let it pass! Today I have 3 very similar variations of cheesecake that are extremely simple, and quick to make!(well at least until it hits the oven!). Don’t worry if you don’t have everything you need as I’ve provided links to almost all of the ingredients for each recipe to help make this as easy as possible! 

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Birthday Cake (6 servings)

Per slice – 291 Calories / 7.6g fat / 28.6 carb / 21.8 protein

Ingredients:

16 oz Fat Free Cream cheese room temp

10 Birthday Cake Oreo cookies

2 Whole Eggs

57g Muscletech Birthday Cake Protein

120g Non Fat Greek Yogurt

20g Truvia or Granulated Sugar of choice

2 oz Almond milk

1/2 tsp Vanilla extract

1/2 tsp Almond extract

1/4 tsp butter extract

Pinch of salt

Sprinkles to top, optional

MuscleTech Nitro-Tech Protein Powder, Vanilla Birthday Cake, 4 Pound
Oreo Golden Birthday Cake Cookies, Limited Edition 2 Pack
Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)
Watkins All Natural Extract, Pure Almond, 2 Ounce (Packaging may vary)
LorAnn Oils Emulsion, Butter, 4 Ounce
Wilton Excelle Elite 6 x 2-3/4 Inch Springform Pan

Instructions:

Preheat oven to 275 degrees.

Place 7-8 Oreo in the bottom of a 6in spring form pan. Next put your cream cheese into a mixer and beat very well. Next add in your Greek yogurt, whey, and sugar, beat well then scrap down sides. Add in your egg and vanilla and mix just until incorporated. Scrap down sides and add in almond milk, mix. Finally crush one Oreo into the batter and give it a final mix in. Pour your cheesecake batter into your spring form(layered with tin foil) then if desired sprinkle sprinkles over the top. Then set cake into a water bath. Bake in the oven for roughly 1 hour or until its lost most of its giggle. Remove from oven and place on a cooling rack. Also remove the tin foil. Once cheesecake is cool, place into the fridge or freezer until fully set. I like the freezer as it works faster, and sets a bit harder. Minimum 2 hours. Slice into 6 pieces and enjoy!

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Cookies n Creme (6 Servings)

Per slice – 254 Calories / 5g fat / 27.5 carb / 21.5 protein

Ingredients:

16 oz Fat Free Cream cheese room temp

11 Reduced Fat Oreo cookies

2 Whole Eggs

57g Cookies n Creme Protein

120g Non Fat Greek Yogurt

20g Truvia or Granulated Sugar of choice

2 oz Almond milk

1 tsp Vanilla extract

pinch of salt

Oreo Reduced Fat Oreo Cookie, 14.3 -Ounce Packages (Pack of 4) by Oreo
MuscleTech NitroTech Whey Gold, 100% Pure Whey Protein, Whey Isolate and Whey Peptides, Cookies and Cream, 2.5 Pounds

Instructions:

Preheat oven to 275 degrees.

Place 7-8 Oreo in the bottom of a 6in spring form pan. Next put your cream cheese into a mixer and beat very well. Next add in your Greek yogurt, whey, and sugar, beat well then scrap down sides. Add in your egg and vanilla and mix just until incorporated. Scrap down sides and add in almond milk, mix. Finally crush one Oreo into the batter and give it a final mix in. Pour your cheesecake batter into your spring form (layered with tin foil) then crush your last oreo over the top of the batter. Then place cake into a water bath. Bake in the oven for roughly 1 hour or until its lost most of its giggle. Remove from oven and place on a cooling rack. Also remove the tin foil. Once cheesecake is cool, place into the fridge or freezer until fully set. I like the freezer as it works faster, and sets a bit harder. Minimum 2 hours. Slice into 6 pieces and enjoy!

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Smores Cheesecake (6 Servings)

Per Slice: 257 Calrories / 4g fat / 20g carbs / 23g protein

Ingredients:

2.25 svg of graham cracker crumb(12-13 tbsp worth)

5g Cocoa Powder

10g Brown Sugar

50g Greek Yogurt

20g Truvia or other granulated sugar

16 oz Fat Free Cream Cheese room temp

1 Whole Egg

66g NitroTech Toasted Smores

36g Marshmallow Fluff

28g Chocolate Chips(Minis would would great as well)

1 tsp Vanilla

Pinch of salt

Chocolate sauce on top – optional

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Toasted S’mores, 2 Pound
Marshmallow Fluff – 16 oz plastic tub
Walden Farms Calorie Free Chocolate Syrup 24 oz
Honey Maid Graham Cracker Crumbs (13.5-Ounce Box)
Nestle TOLL HOUSE Semi-Sweet Chocolate Mini Morsels 12 oz. Bag

Instructions:

Preheat oven to 275 degrees.

Put the first 4 ingredients in a bowl and mix until incorporated. Place the crust into the bottom of a 6in spring form pan. You can use and size you want just will change thickness of cheesecake. Next, place Cream Cheese in mixer and beat till smooth. Scrap down the sides of your bowl and add in you sugar, greek yogurt, fluff and whey. Mix very well. Repeat scraping. Next add in your egg and vanilla and mix until incorporated. Scrap down the sides of the bowl one last time and give it a final mix. With a spatula add in your chocolate chips and mix. Finally pour your batter into spring form pan(tin foil around the pan. I like a double layer) and then set that pan into a water bath. Bake cheesecake roughly 1 hour or until most of the jiggle is out. Pop out of the oven, take out of the water bath and place on a cooling rack, also removing the tin foil. One cool enough, I like to pop it into the freezer so its sets nice and stiff. Fridge is fine, but will take longer. Let chill until completely set, minimum at least 2 hours. Slice into 6 pieces and enjoy!

Here are a few other pages you might enjoy!

Quest Hero Bars

Nice Cream! Banana Ice Cream 

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

Be sure to follow me on Facebook, Instagram Instagram, and Youtube!

Here’s my latest video!

BPI Cupcake and Pretzel Best Bars

Bpi Best Protein Bar 1 Variety 12 Bars

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@bpi_sports iced vanilla cupcake review .
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250 cal / 9f / 29c / 20p / 10fiber .
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Again a very unappealing bar on the visual and aroma side of things. Tan bar with a yellowish white coating mimicking icing I would assume. Just a few small sprinkles scattered throughout the bar as well. Honesty I couldn’t even hammer out a smell on this bar, I think they were trying for a bday cake aroma or something but it’s to faint. Very very weird off putting taste as soon as you bite into, with a weird texture. You think it would be soft n chewy but it almost has a plastic feel to it. No real taste either other than a bit of sweetness at the end. I took only as many bites needed to make this review. Yet another dissipointment from @bpi_sports and their bars. Definitely sad I wasted money on these, but I knew I would not be surprised, yet I had to do it for you #fitfam .
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Overall 2/10

BPI Sports – Best Protein Bar Iced Vanilla Cupcake – 12 Bars

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@bpi_sports white chocolate pretzel review
250 cal / 9f / 32c / 20p .
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Visually extremely unappealing here. Tan bar with a white bottom coating with pretzels scattered through out. Not really much of a smell here. Kinda just like their other bars. Little bit of white chocolate that’s it, but not a very pleasant smell. Very bland taste here. Extremely sticky, I don’t taste pretzel or w.choc, almost no crunch from the pretzel and you really only get a small vanilla sweet taste twords the end. Very disappointed with this bar. Little high on the macros being 9f and 32 c but they say it’s only 12 net carbs cause of fiber but I don’t follow that. I definitely would never buy this again and wouldn’t recommend it to anyone. .
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Overall 3/10

BPI Sports – Best Protein Bar White Chocolate Pretzel – 12 Bars

Here are a few other pages you might like!

Grenade Hydro 6 Strawberry review

Quest Nutrition Mocha Chocolate Chip

It’s Okay to Gain Weight

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

Chocolate Cake Truffles

Chocolate Cake Truffles

Fancy Fancy anyone? Truffles are such a delicate, delicious, and usually a rare treat. Well, how about truffles you can easily make at home, that’s easy, and healthy! Well, look no further as I have something to satisfy that sweet tooth. The ever so talented Elkie Chiu, or @elkie888 has created these amazing protein truffles! She has a peanut or a cookies and cream version to pick from! 

Be sure to follow Elkie on here Facebook, IG, and Website!

Macros for Peanut Truffle

  • Calories – 69
  • Carbs – 5.1g
  • Fat – 3.6g
  • Protein – 4g

 Cookie and Cream Truffle

  • Calories – 69
  • Carbs – 5.6g
  • Fat – 3.3g
  • Protein – 4.3g

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Ingredients

Bottom Cake Layer

1/2 a chocolate protein cake or approx 5-6 chocolate protein muffins or any mixture of protein cakes you want about approx 200-300g of Cake (this will really depend on the cake you use) Here is a chocolate cake by Elkie or here is a chocolate cake by me

40g Lightest Cream Cheese (3%Fat)

20ml of almond milk

10g Vitafiber syrup can use any syrup

Peanut layer

20g Peanut Flour

10g Coconut Flour

10-20ml almond milk

10g Peanut Butter

 Few drops of liquid sweeter (stevia) optional

Cookie and Cream layer

20g Cookie and Cream protein powder or Vanilla Protein powder

10g Coconut Flour

10-20ml almond milk

1 crushed Oreo

Few drops of liquid sweetener (stevia) optional

Coating

80 sugar free dark chocolate

8g melted coconut oil 

Method

1.Break up the chocolate cake into a large bowl so it resembles breadcrumbs

2. Add the cream cheese and mix it into the cake crumbs

3. Add the syrup , then slowly add the milk until the mixture comes together to form a dough.

4. Divide the dough into smaller pieces, I made 20 mini from my cake mixture. This will depend on how much cake you used and how big/small you want the truffles to be.

5. Roll the divided pieces into balls and place on a lined baking tray in the freezer for 20 minutes.

6. Meanwhile make up your peanut layer , add the ingredients of the peanut layer into a small bowl and slowly add in the milk bit by bit until it comes together into a soft dough. You may not need all the milk or if its too wet add a little more peanut flour to the mixture , You should be able to form a soft dough.

7. Now divide the mixture into about 10 pieces. Repeat the process for the cookies and cream layer but add in the crushed oreo at the end, Also divide mixture into 10 pieces

8. Take the semi frozen cake truffles out of the freezer. Now place your peanut dough onto a piece of cake truffle and shape into a square, repeat for the remaining peanut dough. Do the same for the cookies and cream dough . when you have finished place the truffles back into the freezer for another 20 minutes .

9. Start to melt the chocolate and coconut oil over a water bath, the coconut oil helps thin the chocolate and gives the chocolate coating a nice sheen.
10. Take the semi frozen truffles out of the freezer . Prepare another baking tray with baking paper and coat each truffle with the melted chocolate . I found that it was easier place the truffle on the fork and spoon the chocolate over, that way you don’t end up using too much chocolate all at once as you can shake off the excess gently.

11. Place on baking tray and leave to set in the fridge. You can freeze these truffles or it will keep in the fridge for a week (if it lasts that long lol ) The macros will vary depending on cake used, type of chocolate etc

Here are some things you might need!

Organic Coconut Flour (4 lb) by Anthony’s, Certified Gluten-Free, Non-GMO

MuscleTech Nitro Tech Ripped Whey Protein Isolate Weight Loss Formula, Cookies and Cream, 2 Pounds

Fiberyum Imo Syrup Sweetener, 2.5 Pound, Pre-biotic Fiber Sweetener, Sugar Free

Protein Plus Peanut Flour Gluten Free — 16 oz

SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce

Viva Naturals Organic Extra Virgin Coconut Oil, 16 Ounce

Oreo Reduced Fat Oreo Cookie, 14.3 -Ounce Packages (Pack of 4) by Oreo

ChocZero 50% Dark Chocolate, Sugar free, Low Carb. No Sugar Alcohol, No Artificial Sweetener, All Natural, Non-GMO – (3 Bags, 30 Pieces)

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Milk Chocolate, 2 Pound

Here are a few other pages you might like!

It’s Okay to Gain Weight

Pumpkin and Butternut Squash Pie

Nice Cream! Banana Ice Cream

Man Sports Cookie Stuffed Cookie Protein Review

Be sure to follow me on Facebook, Instagram, and Youtube!

Pumpkin and Butternut Squash Pie

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Something about a piece of pie covered in ice cream that just gets my taste buds going. I was cleaning out my freezer the other day and came across some frozen butternut squash. No idea why, but my first thought was instantly; let’s make a pie! Was debating on what would go good with the squash, so I got to thinking. Pumpkin is very similar, so I used that as more filling, then definitely want to incorporate all the usual spices, such as cinnamon and nutmeg. After that, you really can get as creative as you want! Enjoy this pie cold or warm(I prefer cold), as breakfast, dessert, or a snack whenever!

Macros: Makes 8 servings

Calories – 301

Fat – 8.6g

Carbs – 44.6g

Protein – 10.8g

Macros w/out crust: Makes 8 Servings

Calories – 201

Fat – 2.6g

Carbs – 32.6g

Protein – 9.6g 

Ingredients: 

1 Pie crust Dough(Optional)

3.5c 100% Pure Pumpkin(Drained)

330g Butternut Squash(Drained)

44g Nitrotech Cinnamon Whey 

50g Splenda Brown Sugar (Granulated Sugar of choice)

1 Whole Egg 

2 Egg Whites 

6 oz Sweetened Condensed Milk(Used a caramel flavor) 

2 oz WaldenFarms Caramel Syrup 

2oz Unsweetened Almond Milk 

1.5 tsp Cinnamon 

1 tsp Vanilla 

1/2 tsp Nutmeg 

1/4 tsp Ginger 

1/2 tsp Kosher Salt 

Here is my review on the protein used in this recipe!

Instructions: 

1. If using a crust, bake it to said directions. Once done take out and reduce oven to 325 degrees. 

2. Whisk together dry ingredients in a bowl. Set aside

3. Food process your squash to turn more into a puree. Then use a cheesecloth to get rid of excess moisture. Drain the pumpkin with the cheesecloth as well. 

4. Next in a big bowl add in your eggs and whisk well. Then add in your squash and pumpkin. Combine well. 

5. Add in the rest of your ingredients, mixing well to ensure even distribution. 

6. Pour pie batter into prepared crust, or prepared dish if going crust less. I had roughly 3/4c pie batter left over that I cooked crust less in a small ramekin. 

7. Place you pie on the bottom rack of the oven and bake for roughly 30-40 minutes.

8. Once pie is done, pop out of the oven and place on a cooling rack. Once brought to room temp, place in fridge to cool completely and set.

9. Once in the fridge for a couple hours and chilled through, slice into 8 pieces and enjoy! 

Here are a few things you might need!

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Cinnamon Swirl, 4 Pound

Splenda Brown Sugar Blend – 16 oz

Walden Farms Caramel Syrup, 12 Ounce

Eagle Brand Limited Edition Caramel Flavored Sweetened Condensed Milk (2 Pack) 14 oz Cans

Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch

Be sure to follow me on Facebook, Youtube, and Instagram!

Here are a few other pages you might like!

Nice Cream! Banana Ice Cream

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

Man Sports Cookie Stuffed Cookie Protein Review

Syntha 6 Protein Crisp Bars

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

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It’s 1895 and the world was changed as we knew it. That year Dr. John Harvey Kellogg (the creator of Kellogg’s cereal) patented a process for creating peanut butter from raw peanuts. That set the tone for the next 100+ years of mastering the craft that is Peanut Butter. You love it, you hate it, but you always eat it. Sometimes one tablespoon just isn’t enough. Next thing you know you’re elbows deep in your last Epic Spreads jar. Yeah, I’ve had those PB blackouts to, it’s okay. This is a judgement free zone. 

I was determined to create an ultimate peanut butter muffin that not only gave you the kick of peanut butter, but also was way easier to fit into your daily allowance. I didn’t hold anything back with these PB filled flavor bombs. I swear the aroma these give off well baking is enough to make your mouth water. Not only did I make the base a peanut butter flavor, but then I stuffed the muffins with Muscletech’s new PB soft baked cookie, Epic Spreads Toffee PB, and Reeses baking chips for a triple threat peanut butter overload. 

Macros: Makes 12

Calories – 187

Fat – 6.3

Carbs – 23.5

Protein – 10.8

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Ingredients:

Wet Mix: 

  • 8 oz Low Fat Buttermilk 
  • 28g Lite Butter 
  • 2 Egg whites 
  • 1 Whole egg 
  • 1 tsp Vanilla 
  • 60g Fat Free Sour Cream 
  • 56g Epic Spreads Toffee Peanut Butter

Dry Mix: 

  • 50g Truvia 
  • 60g All Purpose Flour 
  • 100g Old Fashion Oats 
  • 1.5 scoops Muscletech Vanilla Whey 
  • 12g Powdered Peanut Butter 
  • 1 tsp Baking Powder 
  • 1/2 tsp Baking Powder 
  • 1/4 tsp Salt 
  • 30g Reeses Baking Chips 
  • 1 Muscletech Soft Baked Cookie cut into small pieces.

Glaze:

  • 18g Powdered Peanut butter
  • Liquid to mix. I used water.  

Instructions

  1. Preheat oven to 350 degrees.
  2. In a microwave safe bowl melt your butter, then once melted add in your peanut butter and combine.
  3. Then proceed to add in the rest of your wet ingredients. Grab a good whisk and combine everything. Set aside.
  4. In a separate bowl, place in all of your dry mix. Only add in half of your chips and cookie. Mix until combined.
  5. Optional Step* Leave out the Oats in step 4, then using a sifter, sift dry mix into wet, then add in oats to help ensure even distribution of ingredients.
  6. Proceed to use your whisk to combine your dry with your wet. Part way through you can switch to a spatula to make sure you get everything off of the bottom.
  7. Spray your muffin pan with non stick cooking spray, evenly coating each holder. No one wants muffins sticking!
  8. Evenly place your batter into prepared pan. You should have 12 pretty full muffin spots.*Batter can be refrigerated to help thicken batter, but is not needed.
  9. Once batter is distributed, evenly place remaining cooking pieces and Reeses chips on top of muffins.
  10. Place muffin tray in the oven and bake for roughly 14-18 minutes.
  11. Once muffins have baked through, take out of the oven and place the pan directly onto a cooling rack. Let sit for 7-10 minutes.
  12. After 7-10 minutes, remove your muffins from the tray and place back on cooling rack to finish cooling.
  13. At this point, take your powdered peanut butter for your glaze and mix just enough liquid to get a nice runny consistency that will be able to drizzle well, yet not to runny that it’s to watery and run right off of your muffins.
  14. Either using a piping bag, spoon, spatula, or method of choice, drizzle, cover, dip each muffin in your glaze.
  15. This point, your muffins are complete! Time to dig in! Enjoy!

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Tips and Tricks 

  • Bake muffins on middle rack or above. Cooking them on a low rack can cause bottoms to cook faster. 
  • Use the toothpick test to check if completely baked through. 
  • Look for the tops to start turning golden brown for a sign of being done.
  • Peanut Butter Protein would work just as well in this recipe.
  • These keep well in the fridge. I had them for 5 days.
  • Heat in the microwave for 20 seconds for best eating quality.  

Things you may need 

MuscleTech Protein Cookie, Peanut Chocolate Chip, 6 Count

Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)

Reese’s Peanut Butter Baking Chips-10 oz

MuscleTech Pro Series Premium Gold 100% Whey Powder, Vanilla Ice Cream, 2.5 Pound

Quaker Old Fashioned Oats – 42 oz

Epic Spreads – Toffee Peanut Cashew Coconut Spread

Bell Plantation PB2 Powdered Peanut Butter, Net Wt. 16 Oz.

Pages you might like! 

Cellucor Cinnamon Swirl Protein Review

Arctic Zero(New Flavors)

Charge On Bars

Flexible Dieting Intro

Thank you so much for reading! Stay tune as the step by step video is coming soon!

Be sure to follow me on the site here(subscribe), Youtube, Instagram, and Facebook to stay up to date with everything going on!

Check out my latest video! Muscle Tech Nitro Tech Cinnamon Swirl Protein Review

Muscle Tech Nitro Tech Cinnamon Swirl Protein Review

Hey Everyone! Welcome to my latest protein review! Up today we have the MuscleTech Nitro Tech Cinnamon Swirl protein up for review!

Macros: 

Cals – 160

Fat – 2.5

Carbs – 4

Protein – 30

Very good protein for a post workout shake, or using it to bake in the kitchen! Better cinnamon flavor when mixed up compared to the Cellucor Cinnamon Swirl, and thicker of a shake as well. Check the video out for a better explanation!

Link to buy below!

MuscleTech Nitrotech Whey Isolate Plus Lean Musclebuilder Protein Powder, Cinnamon Swirl, 4 Pound

Be sure to follow me on all of my platforms! Youtube, Facebook, and Instagram!

Here are a few links you might like!

Cellucor Cinnamon Swirl Protein Review

Arctic Zero(New Flavors)

Easy Chocolate Chip Banana Cake