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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
 
Prep time
Cook time
Total time
 
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

 

Cinnamon Roasted Almonds

Cinnamon Roasted Almonds
 
Prep time
Cook time
Total time
 
Serves: 20
Ingredients
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • 1 cup brown sugar
  • 1 cup white sugar
  • ½ teaspoon salt
  • 5 cups whole almonds
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  2. Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
  3. Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.
  4. Recipe Submitted By: erin.larochelle
  5. Recipe provided by www.Allrecipes.com

 

Cinnamon Ice Cream

Cinnamon Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 cup white sugar
  • 1½ cups half-and-half cream
  • 2 eggs, beaten 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
Instructions
  1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
  2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
  3. Recipe Submitted By: Elizabeth
  4. Recipe provided by www.Allrecipes.com