u/taylorthestang

I’m wanting to make a peanut butter flavored fig newton by modifying an existing recipe from Broma Bakery. My thinking was to swap as much of the butter as possible for peanut butter, and get additional flavor from swapping some of either the AP or WW flours for peanut butter powder.

I know that butter and peanut butter aren’t perfect swaps, but how much do you think I could get away with?

For the flour, would it be better to swap some of the AP or WW flours for maybe 1/4 of peanut butter powder? I lean towards the WW since it has less gluten anyway, but I do enjoy the flavor of it. Tips appreciated.

Yeah I know I’m hitting the ground, it’s not intentional. I’m trying to go for an RDL with as much ROM as possible, as well as to build up my conventional deadlift off the floor. Some lower back pain, did these after squatting.

Program has me running 10+ reps which is rough, straps have been really helpful.

5’10, 171 lbs as of this morning. Haven’t been this heavy in a long time. This past week I’ve jumped up 2 lbs consistently. My goal eventually is 175 lbs with some ab definition. Continue bulking or slow it down?

This loaf is an absolute unit in mass and in helping your ability to gain mass. A little dense, but tasty and a solid substitute for normal sandwich bread. Recipe worked really well

https://cooking.nytimes.com/recipes/760726543-cottage-cheese-bread

Happy Cinco de Mayo from a giant gringo. Corn tortillas have been on my baking bucket list for awhile. I just used the recipe on the back of the bag of Bobs Red Mill Masa Harina. Will make again! Serve with homemade guac and Caucasian taco fixings.

Here we are boys, the only doc I’ve been waiting on for years is here. Feels good hearing from Omar again after he’s been a little MIA lately. Enjoy.

This one is a suburban mom classic. Made an egg casserole with broccoli, Trader Joe’s shiitake mushrooms, and bacon on a bed of leftover mashed potatoes. Used 6 eggs and 200 grams of egg whites for protein, needs cheese still!