Recipes from the Grub-A-Dub Shack!
Bug Appetit!
High Protein Chocolate Chip Cookie
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 2 tbsp WunderGrubs protein powder (or more, optional)
- 1/2 cup unsalted butter, browned
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature or 3 tbsp aquafaba
- 1 tsp vanilla extract
- ½ tsp kosher salt
- ½ tsp espresso powder (optional)
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 to 1 ½ dark chocolate, chopped (mix of semi-sweet chocolate, optional)
Baking Instructions: Heat butter in medium saucepan, stirring until butter foams and turns golden brown (roughly 3-4 minutes). Pour into bowl and set aside for 10-15 minutes until cool to the touch. For wet mixture, add sugars to butter and cream together. Then, fold into mixture until it lightens and thickens. Add vanilla and mix well. In another bowl, lightly mix together flours, salt, protein powder, espresso powder (optional), baking powder, and baking soda. Do not over stir. Fold dry mixture into wet mixture. Add the chopped chocolate and chips (optional) and incorporate into dough. Do not over stir. Line baking sheet with parchment paper. Decide on cookie size, scoop dough and place on lined baking sheet with space between cookies. Cover with plastic wrap and chill dough for at least 30 minutes. Preheat oven to 350°F. Remove cookies from refrigerator and place into the oven. Bake 11-13 minutes, or until edges are golden brown. Remove from the oven and cool on pan for 5 minutes. Then transfer to a cooling rack and cool for 10-15 minutes. Store leftover dough in an airtight container and freeze for later.
High Protein Oatmeal-Raisin Cookie
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature or 3 tbsp aquafaba
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tbsp WunderGrubs protein powder (or more, optional)
- ½ tsp kosher salt
- ½ tsp cinnamon, ground
- ¼ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 ½ rolled oats or old-fashioned oatmeal
- 1 cup raisins
Baking Instructions: Preheat oven to 375°F. Line baking sheet with parchment paper. Set aside. In small bowl, combine flour, protein powder, salt, cinnamon, nutmeg, baking soda, and baking powder. In another bowl, cream together sugars and butter in standing mixer or beat until combined. Then add egg and vanilla and beat on low speed until combined or beat until combined. Fold dry mixture into wet mixture on low speed until combined. Then fold in oatmeal on low speed until combined. Then lastly, fold in raisins on low speed until combined. Do not overbeat or mix. Decide on cookie size, scoop dough and place on lined baking sheet with space between cookies. Gently press down tops of cookie until flat. Bake 8-10 minutes, or until edges are golden brown. Remove from the oven and cool on pan for 5 minutes. Then transfer to a cooling rack and cool for 10-15 minutes. Store leftover dough in an airtight container and freeze for later.
Sweet Potato Protein Tartlets
Ingredients:
Sweet Potato Protein Filling:
- 1 cup sweet potato (1-2 medium sweet potatoes, peeled and mashed)
- 1/4 cup whipped cream
- 1/3 cup tablespoon maple syrup
- 2 tbsp WunderGrubs protein powder, plain
- 1 tsp vanilla extract
- 1/2 tsp cinnamon, ground
- 1/2 allspice
- 1/2 tsp nutmeg, ground
- 1/2 teaspoon salt
- 1 package (1.9 ounces) frozen miniature phyllo tart shells
Baking Instructions: Boil or bake sweet potato and mash in a small bowl. Preheat oven to 350 F. Add to bowl whipped cream, maple syrup, vanilla extract, spices, and combine with mashed potatoes. Place 1 tablespoon potato filling in each tart shell. Place shells with filling on an ungreased baking sheet and bake 3-5 minutes or until edges of shells are lightly browned. See Coconut Whipped Cream Recipe for Topping.
Coconut Whipped Cream
Ingredients:
Coconut Whipped Cream Topping:
- 1 (14-ounce) can coconut cream or full fat coconut milk*, chilled overnight to separate cream which will rise to the top)
- 3/4 cup icing/powdered sugar
- 1/2 tsp vanilla extract
Prior to Prep Day: Chill your coconut cream or coconut milk in the refrigerator overnight prior to prep. Do not shake or tip can to encourage separation of cream and liquid.
On Prep Day: Chill a large mixing bowl 10 minutes before whipping. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream into the chilled mixing bowl and leave the liquid behind (reserve for use in smoothies). Beat for 30 seconds with a hand mixer until creamy. Then add vanilla and powdered sugar. Then mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation or mix to curdle. Taste and adjust sweetness as needed. Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!