6 Layered Chocolate Sprinkle Cake

Mini Chocolate Protein Donuts with Chocolate Glaze

These donuts are filled with protein, whole grains, almond meal and yummy chocolaty goodness.  Trying to make healthy desserts that actually taste good can be a challenge but these donuts are super delicious and guilt free!

Ingredients:
3/4 cup almond flour (also called Almond Meal)
1/2 cup chocolate protein powder
3/4 cup whole-grain flour
½ teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons unsweetened cocoa
3 tablespoons Truvia sweetener (Stevia)
¼ cup egg whites
1 tablespoon canola oil
1/3 cup water

For Glaze:
¼ cup semi-sweet chocolate chips
2 teaspoons unsweetened coconut milk (or other non-dairy milk)
½ teaspoon vanilla extract

Preheat oven to 325 degrees.

Mix first eight ingredients together in medium mixing bowl.

Add egg whites, canola oil, stirring until well-combined. Slowly mix in water until incorporated.

Fill each mold 1/2 full with batter with a spoon or using a piping bag. 

Bake 8 minutes. Remove from pan and cool on wire rack.

In small microwave safe bowl, heat chocolate chips 20 seconds at a time, stirring in between until completely melted and smooth. Stir in milk and vanilla. 

While glaze is still warm, dunk tops of each donut in glaze or drizzle across the tops with a spoon.

Lemon Sprinkle Sandies

These cookies are not only delicious but are beautiful to look at. A soft lemon cookie on the inside and sweet colorful sprinkles on the outside. A perfect gift to impress anyone with.

Ingredients:

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 teaspoons lemon extract
2 cups all-purpose flour
Pinch of salt
Zest of 1 lemon
Multicolor nonpareils (at least a 3.75 oz. jar)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a mixing bowl, combine flour, salt and lemon zest.

Beat butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat again until combined. Beat in vanilla and lemon extracts. Beat in the flour mixture. The dough should not be sticky and should hold together when a small amount is squeezed in the palm of your hand.

Shape mixture into 1 1/2-inch balls, Roll dough balls in nonpareils. If the nonpareils don't stick, roll ball into water then nonpareils. Arrange balls 1 inch apart on prepared cookie sheets.

Bake for about 12-15 minutes.Transfer to wire racks and let cool.

Enjoy!