3 style protein brownies.

These 3 style protein brownies are super easy to make and if your cooking for a family with picky eaters you can cater for all.

Ingredients you need:

3 cups of plain flour.

6 scoops of musclemoosehq chocolate moose.

3 eggs.

2 cups of milk of your choice.

1 whole packet of flipz salted caramel pretzels.

1/2 cup of mixed berries.

1/2 cup of nuts (I used almonds).

1/2 cup of butter.

1/2 cup of sugar (i used golden caster sugar)

2 teaspoons of cinnamon.

Method:
– Melt the butter in a pan, take off the stove and add 1 cup of milk to it and mix till combined.
– add the musclemoose to the mixture and mix for a minute.
– blend the almonds till they are like fine breadcrumbs add this to the wet mixture and mix ensuring there are no lumps.
– add half of the eggs and mix for a further minute.
– add the remainder of the eggs amd mix for a further minute.
– in a separate bowl mix the flour and cinnamon together.
– add the sugar to the wet mixture and mix thoroughly.
– add half of the flour mixture to the liquid mixture and mix through till a smooth batter is formed.
– add the remainder of the milk and mix for a further 2minutes, making sure the mixture is smooth.
– add the remainder of the flour and only fold this into the mixture(slight flour will be visible in parts).
– fold half a bag of pretzels into the mixture loosely.
– line an oven tray with parchment paper.
– add the half a cup of mixed berries to the tray in a single row.
– top the berries with the chocolate mixture and continue to add the remainder of the mixture to the tray.
– roughly pat down the mixture ensuring the corners and the centre are at the same depth.
– with the remaining pretzels decorate the top of the right hand side of the chocolate mixture, leaving the berry side bare and a strip for just chocolate.
– cook for 30-35min at 170°C.
– the tray can be cut into different sizes dependent on preference.

Heart break protein cheesecake.

If your like me you absolutely looooove cheesecake, why not give this simple no bake cheesecake a go, the best part is due to the separation you get a choice of 2 flavours

Ingredients you need:

For the base:

1 whole pack of oreos
40g of golden caster sugar.
40g of melted butter.

For cheesecake filling:
3x pots of philladelphia soft cheese (I used full fat because to me it tastes better)
1x pot of double cream = 284ml
130g of icing sugar
1x scoop of musclemoosehq chocolate moose protein.
1x scoop of musclemoosehq white chocolate moose protein.
1x teaspoon vanilla essence.

Method:

-Put the oreos in a freezer bag, use a rolling pin to crush them into a bread crumb consistency (this is also quite therapeutic if in a mood).

-In a separate bowl melt the butter in the microwave and then add the sugar mix until a golden sauce is created.

-Empty the crumbled oreos into a bowl and add the sugared sauce to the mixture. Mix until the oreos have absorbed the sugar mixture, it should have a loose dough consistency.

– With your heart shaped springform tin (Its sides can be removed and the bottom of the tin too) line the bottom of the tin with your oreo base. Use a teaspoon to level it out so it forms a strong base.

– get a piece of cardboard and wrap with cling film add it to the tin to create a heart break shape. Put the base in the fridge to set while you make the filling.

-empty all 3 pots of soft cheese into a blender and blend for a minute, stopping half way to remove the cheese from the blender walls.

– once the cheese is smooth add the pot of cream and blend for a further minute. Scrap the sides to ensure all mixture is blended evenly. Mix for a further minute.

– add the vanilla essence and mix for 30secs.

– add the icing sugar and mix for a further minute, scraping sides to ensure its mixed properly, mix for a further minute.

– get the base out of the fridge.

– separate the mixture into two halves. Keep one half in the blender and white chocolate muscle moose to it. Mix for a good minute and ensure sides of blender are scraped down. Put this mixture in one side of the cake tin.

– with the other half of the mixture add back to the blender and add the chocolate muscle moose powder to give it the brown colour.

– fill the 2nd half of the tin with this mixture. Cover the whole thing with cling film and leave in fridge over night.

– to ensure you can have a clean cut of the cheesecake pop it in the freezer for 40min in the morning then gently scrape the inside of the tin all the way round with a knife, shake from side to side gently allowing it to be released from the tin.