Tag Archives: cookie

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! 

IMG_2058

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!

IMG_2103

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!

IMG_2160

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!

Nice Cream! Banana Ice Cream

You scream, I scream, We all scream, for ICE CREAM!

I love ice cream just as much as the next guy. Heck, I live in the Dairy state(Wisconsin) so I have dairy in my blood. Ice cream is practically my blood type at this point in my life. Now, the issue with this is that I count macros(Flexible Dieting intro here), and I typically run pretty low fat (55-65G) a day so that unfortunately doesn’t leave to much room for a big bowl of full fat ice cream.  Now if this sounds like a similar situation you find yourself in, keep reading….. I got a solution for you.

18386996_10154356154892540_1810367093_n

What I have for you is a easy, delicious, and low fat ice cream option! You can make this gluten free, organic, all natural, dairy free, and all those other no no’s people cant have. 

Macros: Makes 1-2 servings(picture for reference)

  • Calories – 333 
  • Fat – 2.5g
  • Carbs – 67.8g
  • Protein – 17.1g

Ingredients: 

  • 270g Frozen Ripe Banana(You can freeze at any point depending on taste preference) 
  • .5-1 scoop Muscletech Vanilla Ice Cream Whey 
  • 2.0 oz Milk of choice 
  • Optional ingredients – Flavor Drops, Syrups, Fruit, Chocolate, Peanut butter, and anything else you would flavor ice cream with! 

18447839_10154356154977540_1742024548_n

Instructions:

  1. Freeze your banana(I like to cut it into chunks)
  2. Once froze, place in food processor or blender. Start pulsing until a ice cream looking texture appears. It will get chunky first, then after a bit it will come together.
  3. Once you start to see your banana coming together, add in your protein, milk, and any other flavorings you want. In this particular pictured nice cream, I added in 5 drops of Toffee flavoring.
  4. Blend just a bit longer to bring everything together.
  5. You can choose to eat right away, or I like to put it into a Tupperware container and put it back in the freezer to harden up even more. Every 30 min – 1 hour take it out and stir it to help it freeze evenly.  
  6. Mix in your favorite ice cream toppings, or eat plain!

18386756_10154356154652540_1270845433_n

Such an easy way to enjoy something very similar to ice cream made with such easy, healthy ingredients! Be sure to like and share this recipe! I’m sure it will be a hit come summer! 

Here are a few things you might need!

MuscleTech Premium Gold 100% Whey Protein, Premium Whey Protein Powder, Instantized and Ultra Clean 100% Whey Protein, Vanilla Ice Cream, 2.5 Pounds

Hamilton Beach 10-Cup Food Processor, with Bowl Scraper (70730)

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

Here are a few other pages you might like!

Man Sports Cookie Stuffed Cookie Protein Review

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

Arctic Zero(New Flavors)

Easy Chocolate Chip Banana Cake

Oh Yeah! Chocolate Chip Cookie Dough

For the entire OhYeah! Bar Reviews, you can find that here

IMG_1284

@one1brands CCCD review –
210 cals / 8f / 24c / 21p
.
Average size bar at 60g. Chocolate coating with a cookie dough filling. Faint chocolate aroma is all the noise feels you get with this one. Decent split on macros, but a big reason One bars won’t ever replace bars like quest are the sugar alcohols. Quite a few people can’t handle them. Decent chew with this bar but not much for texture. This one didn’t finish off grainy like a lot of their other bars did for me which is a plus. Does have some chocolate chips scattered throughout the bar. The chocolate coating I did expect to be slightly stronger as it’s a decent coating but wasn’t. The filling did give you a decent cookie dough feel being soft and chewy. Could maybe use a touch of vanilla to help enhance the flavor imo. Decent bar, decent flavors, but nothing WOW here.
7.5/10

OhYeah! Nutrition One Bar Chocolate Chip Cookie Dough, 25.44 Ounce

Be sure to follow me on all my Platforms! Facebook, Youtube, Instagram, and subscribe here on the site!

Here are a few other pages you might like!

Arctic Zero(New Flavors)

Easy Chocolate Chip Banana Cake

Muscletech Birthday Cake Protein Review

Charge On Bars

 

Pb Chocolate Chip Vita Fiber Cookie!

IMG_0795.jpeg

Macros with Peanut Butter: 

  • Calories – 240
  • Fat – 10.6g
  • Carbs – 38g
  • Protein – 14g
  • Fiber – 22.3g

Macros w/out Peanut Butter:

  • Calories – 150
  • Fat – 3g
  • Carbs – 33.8g
  • Protein – 11g
  • Fiber – 21.3g

Ingredients: 

  • 20g Vitafiber 
  • 10g Whey 
  • 3g Almond Flour 
  • 14g Epic Spreads (optional) 
  • 6g Truvia (optional)
  • 1/8th Baking powder 
  • 14g Chocolate Chips 
  • Splash of milk if needed 

img_0565

Instructions: 

Mix your vita fiber and peanut butter together. If your peanut butter is still you can warm it up to help mix better. **You can Sub out peanut butter in the recipe and it still will work. You will need the milk to help mix. 

In a separate bowl mix together dry ingredients together until combined. You are looking for a consistency that you can pick up with your hands.

Now here you can do 1 of two things, or hell do them both I wont judge =]. Take your chocolate chips and put some inside your ‘batter’ or just place them all on top once you place it on a prepared baking pan. I use a silicone baking sheet and they work WONDERS! Way better than using non stick spray or parchment paper in my opinion. 

Bake in the oven for roughly 8 minutes at 350 degrees. Now where you place your cooking in the oven is important. The lower in the oven you bake the cookie will speed up the cooking process, and caramelize the bottom quicker. 

Once cooked(look for golden brown color), pull out and set pan on a cooling rack. It cools quick, so after a few minutes you should be able to grab the cookie right off the pan and enjoy! 

Here are a few things you might need!

Fiberyum Imo Syrup Sweetener, 5 Pound

MuscleTech Performance Series Nitro-Tech – Vanilla – 2 lbs (907g)

Almond Pro Organic High Protein Almond Flour (Pack of 1), Low Fat, Kosher, Gluten Free.

Epic Spreads – Birthday Cake Peanut Cashew Coconut Spread

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

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

Here are a few other links you might like!

Muscle Frosting

MET-Rx Protein Bars

100cal Orange and Cherry Muffins

img_0406

Smart Choice Protein Edible Cookie Dough

img_0231


@smartchoiceprotein white chocolate pumpkin spice edible cookie dough


130cal / 7f / 12c / 7p
Edible cookie dough you say?? Well I gotta look into this to make sure the kids are safe😂 right away you get a nice kick of a pumpkin spice cake aroma. Visible white chocolate chips scattered everywhere. Very similar texture to actual cookie dough. Creamy, not overly oily or fatty tasting. Literally reminds me of eating a spice cake that was slightly undercooked, or some delicious pumpkin cookie batter😍The spices didn’t overpower the cookie dough and made you tired of eating it real quick. Good macro breakdown of your like me and needed to fill some fats n protein but keep the carbs down. Definitely something that I could sit down and eat the whole thing. Also for those that care, it’s even gluten free.
8.5/10

They also wanted to hook you guys up with a deal so use the code ‘Dusty’ to save 10% on anything at @smartchoiceprotein
Anyone else tried this?? Definitely a tasty little snack.

Al Wheys Good Cookies

 

FullSizeRender (2)

@alwheysgood Vanilla Chocolate Chip
Per 1 cookie – 190cal / 7f / 25c / 8p
First glance it does look like a nice chocolate chip cookie you’d buy from the store, and has a great vanilla cookie smell to accompany. 48g cookie which is 8g total less weight than half of a LnL cookie. Very soft and very chewy cookie. Good vanilla flavor through out the cookie. Texture is nice as it reminds me of a cake cookie. It is just a tad bit dry but definitely edible. Level of sweetness is on point for the most part. First initial bites are good then it gets a bit dull and dry, then finishes chewy and sweet again. Still a bit of a macro hit , but I love that they actually put two cookies in here instead of trying to fool people with their labeling. These are a pretty solid option. Imo if they could just fix the dryness these would easily give LnL a run for their money. Also just got word that there will be a new and improved formula and a new flavor next month!

6.5/10

I thought I would add a few links that you might enjoy!

FITJOY Protein Bar line

5 Step DIY Biscoff Protein bar!

Salted Caramel No Bake Truffles

 

5 Step DIY Biscoff Protein bar!

IMG_20160713_135312

Macros:

  • Calories – 270
  • Protein – 20.5
  • Fat – 4
  • Carbs – 38

What if I told you that it is possible to create a protein bar with YOUR FAVORITE flavors! If you are similar to me, you spend quite the time eating protein bars. They are great to sneak in extra protein, extra fiber, great to eat on the go, or if you want to satisfy a sweet tooth protein bars can be a great fit. Once you start buying bars though you will soon realize you are limited to very few actual flavors. Cookies ‘n Creme, Chocolate, Cinnamon, etc, etc. Well my friends, I got a special treat for you today. I absolutely LOVE Biscoff spread. I would go to say that it is THE best spread on the market. Once I decided to make my own protein bar, I knew what flavor I had to make.

Lets make the very first Biscoff Protein Bar.

Ingredients: (makes 2)

  • 50g Vanilla Protein
  • 17g Biscoff Spread
  • 1 Biscoff Cookie
  • 70g Fiber Yum

Instructions:

  1. In a bowl place 70g fiber yum and microwave for 60sec.
  2. Place in 17g biscoff spread and mix well.
  3. Next add in 25g Vanilla Protein. Mix
  4. Crush up Biscoff cookie and mix in.
  5. Finally form bars on a plastic baking sheet and put in fridge for at least 1 hr.

Things you may need:

Quest Nutrition Protein Powder, Vanilla Milkshake, 22g Protein, Soy Free, 2lb Tub

Biscoff Creamy Spread – 14.1 Ounce

Biscoff Cookies – 8.8 oz – 3 pk

FiberYum IMO Syrup – 2.5lb (Quart) All Natural Low Calorie Sugar- & Corn-Free Fiber Syrup & Sweetener – Paleo Diet Friendly, Super Low Glycemic Index, Non-GMO, Gluten-Free, Vegan, Isomalto-oligosaccharide
Thank you so much for reading! Be sure to follow me on Facebook and  Instagram!

I also thought I would share these recipes with you as well!

Butterscotch Oat Muffins

Chocolate Chip Apple Cinnabun bake