Mocha Toffee Protein Pie

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This post name is something of a misnomer, because I'd more like to go over the anatomy of a protein pie. Because once you know how to make them, you can make them out of any darn thing you like! The flavor combinations are endless! Not to worry, though. I'm going to give you the recipe for THIS pie. But here's how you make a protein pie in general:

1. The Crust: You can make a crumb crust out of lots of things. In my former life I used crushed graham crackers. Now I use Fiber One Original cereal, mostly because it's slightly sweet, yields easily to added flavors and has TONS of fiber to offset the total carb load. But you can use any cereal you like. If you are comfortable doing so, you can even use graham crackers (with the awareness that you're also accepting a considerable amount of carbs and some sugar along with them). To make a crumb crust, you basically combine 2 cups of whatever crumb you're using (I pulsed my cereal in my Magic Bullet blender to make it into crumbs) with about 2 tbsp of butter OR low-cal baking spread (I usually use Blue Bonnet Light but I was out so I used butter this time). Squish them together with your hands until they look like wet sand. Then press the mixture into a pie crust and bake at 350 for 10-15 minutes or until hardened.
2. The Filling: Basically all the pie filling is is a glorified version of my protein pudding. I combine 2-3 scoops of protein powder (no it does not matter how big the scoop is, just make sure your protein is at least 20g per scoop) with sugar free pudding mix and protein in a mixing bowl and make sure they are mixed well (I use a whisk). Just note that the more protein you add, the thicker your filling will be. Then add 1.5 c. milk (cow's milk works best with pudding mix). I personally mix it with a whisk or hand mixer but have heard tell of using a blender. Do what works for you! Just mix it until it's about to set.
3. The Topping: Once the pie crust is out of the oven and cooled and the filling is chilled, pour the filling into the crust and smooth it all. Now it's time for the fun part: toppings! I usually use either sugar or fat-free whipped cream and some other type of garnish (cocoa powder, chocolate shavings, etc.). I like pretty food. Once you've got it the way you want it, refrigerate until you're ready to serve!

Now as for this recipe:

Nik's Mocha Toffee Protein Pie

Ingredients:

• 2-3 scoops espresso flavored protein (Click Mocha or Fit Frappe Mocha or Espresso work well. In the absence of either go with chocolate protein + 1 tbsp GOOD instant decaf coffee). 
• 1.5 oz. box of sugar-free chocolate pudding mix
• 1.5 c. skim milk
• 3 tbsp. Torani sugar-free English Toffee syrup
• For the crust: 2 c. Fiber One Original cereal, crushed into crumbs; 2 tbsp butter, chopped, 1 tbsp no-calorie sweetener, 2 tbsp. of the sugar-free English Toffee Syrup.
• For topping: 1 tub fat-free whipped cream 

I basically followed the directions above. :)

Nik's Protein Peppermint Mocha



For those who've read this blog for a while, you know I have this secret fantasy to take Starbucks DOWN!!! (Well not down...but at least have a higher protein answer to every nominous offering they have). This is why I took on the art of the Frappucino (using Click as my medium) and it's what inspired my latest protein drink obsession.

This post, though, I'd like to take a different approach to how I present it to you. I know not everyone cares WHY I make the choices I make in a recipe - some of you just care whether it tastes good. But for protein drinks especially, I think it's important to know something about balance of flavors and why certain things work and some don't. I know you guys tinker with recipes...and I WANT you to...that's the whole point of this blog. Not for you all to make all my recipes to the letter (although if you dig them as-is, go for it!) but that I present an idea and you use what YOU know to make it your own.

So without further adieu...let's get to the drink...and the rationale behind it.

Nik's Protein Peppermint Mocha

Ingredients

1 scoop chocolate protein powder (I am partial to this)
1 tbsp unsweetened cocoa
1 tsp good decaf coffee or, my preference, decaf instant espresso
2 tsp. of your favorite no-calorie sweetener
About 4 oz. cold milk
About 6 oz. boiling water
2 tbsp (about 3 pumps) of either sugar-free Peppermint syrup or, my preference, sugar-free Peppermint Paddy syrup

(Yes, yes...I know 'Bux uses some sort of mocha syrup for their drink but seeing as my particular Starbucks won't sell it to me [they usually don't at the height of a new drink flavor], I can only do what I do! Plus I like the Peppermint Paddy syrup a lot.)

Ok, so let's break this down. Yesterday I went over how to make a hot protein drink. I made my drink using this process. You can too. Or you can use whatever method you like best. So let's talk about the ingredients.

The thing I find so satisfying about the Starbucks Peppermint Mocha (versus the other versions floating around...some of which I did manage a sip or two of) is that they got something that nobody else seems to get...when you pair up the sweetness of peppermint against the bitter flavors of cocoa and coffee, magical things happen!

'Bux doesn't try to mask the bitters of the coffee and chocolate, but rather celebrates it. My first few tries of making this drink at home I didn't use unsweetened cocoa and was conservative with my coffee. Big mistake. It came out too sweet! When I added in the unsweetened cocoa, calmed down with the sweetener and added the proper amount of coffee, the bitter rang through loud and clear - and it was EXACTLY what I was looking for.

Keep in mind, Foodies, that most people's tongues like contrasting flavors: sweet and salty, sweet and bitter, sweet and spicy. These are all good combos that will excite your tongue! So don't be afraid to play those off of one another. It might get you some raised eyebrows when you talk about it with others...but who cares? As long as you have your food bliss, who needs to be understood?