Chocolate Mousse Cous Cake

Chocolate Mousse Cous Cake
 
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This recipe uses Red Ape Cinnamon®
Author:
Recipe type: Dessert
Cuisine: Decadent Dessert
Ingredients
  • 1 cup couscous
  • 2 ½ cups water
  • 1 ½ cups sucanat or unrefined sugar
  • 1 tsp vanilla
  • 1 Tbsp Red Ape Cinnamon®
  • ¼ cup cocoa
  • 1 10 oz. package chocolate chips
  • 10 oz. firm tofu
  • 3 Tbsp maple syrup
Instructions
  1. In a saucepan, combine water, couscous, sucanat, cinnamon, and cocoa. Bring to a simmer, stirring occasionally and cook until liquid is absorbed and mixture is thickened (15 to 20 minutes). Add vanilla and stir. Spread mixture into a 9-inch spring form pan.
  2. In a separate saucepan, melt chocolate chips slowly over low heat, stirring constantly. Transfer to a blender, add tofu and maple syrup and blend until smooth. Pour mixture over the couscous mixture and chill for at least an hour.
  3. For a variation, you can spread toasted pecans on top of the couscous mixture before pouring the chocolate layer. You can also top the dessert with chocolate chips, strawberries, raspberries, or dried coconut.
  4. This is crazy delicious

 

YUMMY CRUMB CAKE

YUMMY CRUMB CAKE
 
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Author:
Recipe type: Dessert
Ingredients
  • For the Crumb Topping:
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • ¾ tsp ground Red Ape Cinnamon®
  • ⅛ tsp salt
  • 8 TBS unsalted butter (1 stick), melted and still warm
  • 1¾ c cake flour (7 ounces)
  • For the Cake:
  • 1¼ c cake flour (5 ounces)
  • ½ c granulated sugar (3½ ounces)
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 TBS unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ⅓ c buttermilk
  • Confectioners’ sugar for dusting
Instructions
  1. Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
  2. To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  3. To make the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
  4. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  5. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

 

Fruit Salsa and Cinnamon Chips

Fruit Salsa and Cinnamon Chips
 
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Author:
Recipe type: Appetiser
Ingredients
  • 2 kiwis, peeled & diced
  • 2 Golden Delicious apples – peeled, cored & diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 TBS white sugar
  • 1 TBS brown sugar
  • 3 TBS fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 TBS Red Ape Cinnamon Sugar Shake®
Instructions
  1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray.
  4. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  5. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.
  6. Serve with chilled fruit mixture.

 

Laurie’s Blueberry Crisp

Laurie’s Blueberry Crisp
 
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Author:
Recipe type: Dessert
Ingredients
  • 4 cups fresh blueberries
  • 1 cup all-purpose flour
  • ¾ cup white sugar
  • ½-teaspoon Red Ape Cinnamon®
  • ½ cup mayonnaise
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the blueberries into an 8” square-baking dish.
  3. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
  4. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.
  5. Enjoy……..

 

Best Ever Blue Berry Muffins

Best Ever Blue Berry Muffins
 
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Author:
Recipe type: Dessert
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ teaspoons Red Ape Cinnamon®
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
  5. I have used less sugar in the batter as these are really sweet….ENJOY

 

Baked Apples with Cinnamon and Butter

Baked Apples with Cinnamon and Butter
 
Author:
Ingredients
  • 4 apples (tart apples are very good for this)
  • 4 tbsp grass-fed butter (or ghee)
  • 4 tsp cinnamon
  • Optionally, a bit of fresh nutmeg
Instructions
  1. Preheat oven to 350°F
  2. Core the apples making sure not to go all the way through and to leave the bottom on the apples.
  3. Stuff 1 tbsp of butter inside each apple.
  4. Sprinkle with the cinnamon and nutmeg
  5. Bake for about 12 to 18 minutes, until the apples are soft.
  6. Serve and enjoy!

 

Cinnamon Spiced Pumpkin and Hazelnut Cookies Drizzled with Homemade Chocolate Sauce

Cinnamon Spiced Pumpkin and Hazelnut Cookies Drizzled with Homemade Chocolate Sauce
 
Author:
Serves: 15
Ingredients
  • 2 cups hazelnut meal (you could use any nut meal of your choice, almond works well also)
  • 1 tsp cinnamon
  • ⅓ cup honey, maple syrup, or agave syrup
  • ½ cup cooked pumpkin puree
  • ½ tsp baking soda
  • Chocolate Topping:
  • 3 tbsp extra virgin coconut oil
  • 2 tbsp honey
  • 2 tbsp cocoa or cacao powder
  • 1 tsp pure vanilla extract
Instructions
  1. Preheat the oven to 160° C or 320° F. Line a baking tray with baking paper.
  2. In a mixing bowl, whisk together the cinnamon, honey, and pumpkin until smooth. Add the hazelnut meal and baking soda, and continue to mix until well combined.
  3. Using your hands, form small balls and then place them on the baking tray. Press on each ball lightly to form a flat cookie shape.
  4. Bake in the oven for 12 minutes or until lightly golden. Be sure to watch toward the end as the bottoms can burn easily.
  5. Remove from the oven, and leave to cool.
  6. Chocolate Sauce Instructions:
  7. Melt together the coconut oil and honey over very low heat.
  8. Add the cocoa and vanilla, and whisk until smooth.
  9. Remove from the heat and leave to cool slightly. The sauce with thicken a little.
  10. Using a spoon, drizzle the sauce over the cookies.
  11. Place the cookies in the fridge to set for 10-20 minutes.

 

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
 
Author:
Serves: 24
Ingredients
  • Cupcakes:
  • ¼ cup butter, softened
  • ¾ cup Applesauce
  • 1 cup sugar
  • ¾ cup Brown Sugar, Packed Firmly
  • 2 large eggs
  • ¾ cup Milk
  • 1 tablespoon Lemon Juice
  • 1 (15 oz) can Pumpkin Puree
  • 2½ cups All Purpose Flour
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon ground cinnamon
  • 1½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • Frosting:
  • 1 (8 oz) package cream cheese
  • ¼ cup butter, softend
  • 4 cups Confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined.
  3. Add in pumpkin and continuing beating until thoroughly incorporated.
  4. In a liquid measuring cup, combine milk and lemon juice and set aside.
  5. In a medium bowl, combine remaining dry ingredients.
  6. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition.
  7. Line cupcake trays with paper liners.
  8. Fill cupcake liners ¾ of the way full and bake for 24 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
  9. To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!
Notes
This recipe Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting belongs to Dulce Delicious

 

Cinnamon Sugared Pecans

Cinnamon Sugared Pecans
 
Author:
Ingredients
  • 1 large egg white
  • 3 cups pecan halves
  • ⅓ cup sugar
  • 1 tbsp cinnamon
  • 2 tsp vanilla
  • ¼ tsp salt
Instructions
  1. Preheat oven to 300ºF.
  2. Whisk the egg white in a cup. Pour the egg whites over the nuts, stirring until the nuts are coated with egg white.
  3. In a small bowl, stir the cinnamon, sugar, and salt together. Stir in the vanilla. Add the cinnamon sugar mixture to the nuts, a little at a time, while stirring.
  4. Spread the coated nuts on an ungreased baking sheet. Bake for 20 minutes without stirring. Use a spatula to remove the nuts from the hot baking sheet immediately. Allow to cool thoroughly before storing in tightly closed container. Store in a cool place.
Notes
This recipe (Cinnamon Sugared Pecans) belongs to Get Off your Butt and Bake!

 

Sweet Salsa and Cinnamon Chips

 

Sweet Salsa and Cinnamon Chips
 
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Author:
Serves: 5
Ingredients
  • 10 frozen strawberries
  • 2 kiwi, peeled and chopped
  • ½ medium mango - peeled and diced
  • 1½ bananas, peeled and diced
  • 3 (12 inch) flour tortillas
  • canola cooking spray
  • 1 cup cinnamon sugar
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate.
  3. Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.
  4. Recipe Submitted By: Paige
  5. Recipe provided by www.Allrecipes.com