CINNAMON BIRTHDAY CAKE RECIPES

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BIRTHDAY CAKE PROTEIN BALLS - LIFE MADE SWEETER



Birthday Cake Protein Balls - Life Made Sweeter image

These Birthday Cake Protein Balls are made with sliced almonds, crunchy cashews, sweet dates, natural sprinkles and packed with protein and fiber. In just 10 minutes, you can whip these funfetti energy bites up for an easy grab-and-go breakfast or pre-workout snack! Gluten-free, grain-free, vegan, paleo and freezer-friendly!

Provided by Kelly

Categories     Snack

Total Time 10 minutes

Prep Time 10 minutes

Yield 14

Number Of Ingredients 11

1/2 cup cashews
1/2 cup sliced almonds (, can sub with more cashews or other nuts of choice)
1/3 cup unsweetened coconut flakes
2 tablespoons vanilla or plain plant-based protein powder
1 cup pitted medjool dates (tightly packed)
1/4 cup creamy unsalted cashew butter (or any nut butter / seed butter of choice)
1 teaspoons vanilla extract
¼ teaspoon pure almond extract (, optional but adds that signature birthday cake flavor)
1/2 teaspoon ground cinnamon
¼ teaspoon fine sea salt
2 tablespoons sugar-free or naturally colored / vegan sprinkles

Steps:

  • Add cashews, almonds, coconut flakes, protein powder, dates, nut butter, vanilla, almond extract, cinnamon and salt to a food processor.
  • Process ingredients until a sticky cookie dough forms. The dough should be pinch-able and stick together when you press it with your hands. Add more nuts or nut butter as needed to adjust the consistency and taste.Transfer the dough to a large bowl. Fold in sprinkles (if using) and mix to combine.
  • Roll dough into 1-inch balls. Press a few more sprinkles in each ball (to make them prettier), if desired.Store in a resealable bag or airtight container in the fridge (for up to 1 week) or freezer for up to 3 months.

Nutrition Facts : ServingSize 1 protein ball, Calories 125 kcal, CarbohydrateContent 12 g, ProteinContent 3 g, FatContent 8 g, FiberContent 2 g, SugarContent 8 g, TransFatContent 1 g, UnsaturatedFatContent 4 g

UPSIDE-DOWN CINNAMON-APPLE COFFEE CAKE RECIPE - PILLSBURY.…



Upside-Down Cinnamon-Apple Coffee Cake Recipe - Pillsbury.… image

Top off cinnamon rolls with apples before baking for a simple fall twist on sticky buns.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 6

1 1/2 cups chopped peeled apples
1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
1/2 cup pecan halves or pieces
2 tablespoons margarine or butter, melted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.
  • Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
  • In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
  • Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
  • Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

Nutrition Facts : Calories 290 , CarbohydrateContent 40 g, CholesterolContent 0 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1/8 of Recipe, SodiumContent 390 mg, SugarContent 23 g

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