Robin’s ECD Vegetarian Cookbook’s Peanut Butter Chocolate Chip Backpack Kisses RECIPE REVIEW:
1.) Are you a lifestyle or athlete client? If you’re an athlete client, how many days until your competition?Athlete Client - next show is this season.2.) Are you a vegetarian? NO.3.) Did you have to make any changes to the recipe so it could fit into your Fitness Print program? If so, what changes? Why?
Yes: 2 tbsp hemp seeds > 2 tbsp rolled oats > not allowed hemp seeds right now due to competition diet
2 tbsp flaxseeds > 2 tbsp rolled oats > not allowed flaxseeds right now
1/4 cup dried cranberries > did not include > could have included but wanted to use my fruit elsewhere in my meals
1/4 cup semisweet chocolate chips > I made my own with No Sugar Added Maple Syrup and 1 tbsp of unsweetened cocoa powder (see below)
2 tbsp brown-rice syrup/yacon syrup/pure honey > used No Sugar Added Maple Syrup instead
Chocolate Chip Recipe as follows (I used the recipe on how to make maple syrup candy and then added 1 tbsp of unsweetened cocoa powder):
http://homecooking.about.com/cs/atozfoo … mcandy.htm1) Boil 2 cups of pure maple syrup over very low heat without stirring. > I used 1/2 bottle of syrup + 1 tbsp of cocoa powder2)Let it reach late thread stage, 233 degrees F. on a candy thermometer.3) Allow to cool to 110 degrees F. on candy thermometer, about 1 hour, without stirring.4) Add 1 teaspoon pure vanilla extract.5) Beat until it until it is light in color and fluffy in texture; hard enough to hold its shape.6) Put into forms or molds or shape into patties. > I put the chocolate mixture into a piping bag and piped out little chipsTips:Use pure maple syrup, not imitation or maple-flavored.Use a candy thermometer to judge heat.This candy will dry out quickly when exposed to air. Pack in an airtight container as soon as it is cool.4. Was this recipe easy to follow? SUPER EASY!5. Did the recipe turn out like you had imagined it would? I didn’t have a candy thermometer (I used a meat thermometer) so I don’t know what temperature to chocolate chip mixture was at when I started to cool it. AND I was impatient and definitely didn’t wait 1 hour to allow the mixture to cool. AND I just read that trying to make chocolate chips when adding cocoa powder won’t work because it won’t hold…which is probably why mine began to soften at room temperature.6. Would you make this recipe for guests? YES!!! But probably would make it with real chocolate chips.7. Will you make this recipe again for yourself? Why or why not? YES YES YES!!!! I want a candy thermometer so I can nail the chocolate chip recipe and find a way to make the chocolate chips harden at room temperature.
THANK YOU ROBIN for taking on this challenge even though you’re on-season preparing for your very first fitness competition! Now that’s team spirit!

Robin’s ECD Vegetarian Cookbook’s Peanut Butter Chocolate Chip Backpack Kisses RECIPE REVIEW:

1.) Are you a lifestyle or athlete client? If you’re an athlete client, how many days until your competition?
Athlete Client - next show is this season.

2.) Are you a vegetarian? NO.

3.) Did you have to make any changes to the recipe so it could fit into your Fitness Print program? If so, what changes? Why?

  • Yes: 2 tbsp hemp seeds > 2 tbsp rolled oats > not allowed hemp seeds right now due to competition diet
  • 2 tbsp flaxseeds > 2 tbsp rolled oats > not allowed flaxseeds right now
  • 1/4 cup dried cranberries > did not include > could have included but wanted to use my fruit elsewhere in my meals
  • 1/4 cup semisweet chocolate chips > I made my own with No Sugar Added Maple Syrup and 1 tbsp of unsweetened cocoa powder (see below)
  • 2 tbsp brown-rice syrup/yacon syrup/pure honey > used No Sugar Added Maple Syrup instead
  • Chocolate Chip Recipe as follows (I used the recipe on how to make maple syrup candy and then added 1 tbsp of unsweetened cocoa powder):

http://homecooking.about.com/cs/atozfoo … mcandy.htm
1) Boil 2 cups of pure maple syrup over very low heat without stirring. > I used 1/2 bottle of syrup + 1 tbsp of cocoa powder
2)Let it reach late thread stage, 233 degrees F. on a candy thermometer.
3) Allow to cool to 110 degrees F. on candy thermometer, about 1 hour, without stirring.
4) Add 1 teaspoon pure vanilla extract.
5) Beat until it until it is light in color and fluffy in texture; hard enough to hold its shape.
6) Put into forms or molds or shape into patties. > I put the chocolate mixture into a piping bag and piped out little chips
Tips:
Use pure maple syrup, not imitation or maple-flavored.
Use a candy thermometer to judge heat.
This candy will dry out quickly when exposed to air. Pack in an airtight container as soon as it is cool.

4. Was this recipe easy to follow? SUPER EASY!

5. Did the recipe turn out like you had imagined it would? I didn’t have a candy thermometer (I used a meat thermometer) so I don’t know what temperature to chocolate chip mixture was at when I started to cool it. AND I was impatient and definitely didn’t wait 1 hour to allow the mixture to cool. AND I just read that trying to make chocolate chips when adding cocoa powder won’t work because it won’t hold…which is probably why mine began to soften at room temperature.

6. Would you make this recipe for guests? YES!!! But probably would make it with real chocolate chips.

7. Will you make this recipe again for yourself? Why or why not? YES YES YES!!!! I want a candy thermometer so I can nail the chocolate chip recipe and find a way to make the chocolate chips harden at room temperature.

THANK YOU ROBIN for taking on this challenge even though you’re on-season preparing for your very first fitness competition! Now that’s team spirit!

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