Browsing Tag:

cinnamon

Beverages

cinnamon dark chocolate cocoa mix

Hot cocoa is my winter indulgence. Nightly, if possible. And always made with milk, not water. This cinnamon dark chocolate cocoa mix is rich and delicious. Perfect for a romantic winter rendezvous, don’t ya think?

Combine all the ingredients in a medium-sized mixing bowl and incorporate evenly. In a small saucepan, heat 3 cups of whole milk. Fill two 12-ounce mugs half full with the cocoa mixture and pour in the hot milk. Stir to combine and sprinkle with ground cinnamon on top. Better yet, add in a handful of miniature marshmallows. Sip slowly and breathe deeply. The perfect nightcap before bed.

Store any remaining cinnamon dark chocolate cocoa mixture in an airtight container.

For another great hot cocoa option, try Baked Chicago’s Aztec Hot Chocolate recipe.

 

Ingredients:

2 cups powdered sugar
1 cup unsweetened dark chocolate cocoa powder
1 teaspoon kosher salt
2 teaspoons cornstarch
2 tablespoons ground cinnamon

 

Number of servings: 12

Cooking time: 5 minutes

2,234
Desserts/ Snacks & Candies

cinnamon-pecan dark chocolate truffles

In medium saucepan, combine condensed milk with dark chocolate and butter. Cook over moderately low heat, stirring constantly, until shiny and very thick (about 15 to 18 minutes).

Spread the mixture in a shallow dish and let cool for 15 minutes. Arrange 30 paper candy cups on a baking sheet.

In a shallow bowl, mix the pecans and ground cinnamon. Rub your hands with butter. Scoop up rounded teaspoons of the chocolate mixture and roll them into balls. Roll the candy in the pecan mixture and set them in a paper cup. Repeat to form the remaining candies. Serve slightly chilled or at room temperature.

The candies can be refrigerated in an airtight container for up to 5 days.  The candies can also be rolled in shredded coconut, sliced almonds, chopped pistachios or rainbow sprinkles.

This recipe is adapted from F00d & Wine.

 

Ingredients:

14 ounces sweetened condensed milk
1 ounce dark chocolate, chopped
1 teaspoon salted butter, plus more for rubbing
1 cup toasted pecans, finely chopped
1 teaspoon ground cinnamon

 

Number of servings: 30

Cooking time: 30 minutes

2,306
Desserts

cinnamon palmiers

Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside. Stir together sugar, cinnamon and melted butter until it forms a paste.

Roll puff pastry dough into large rectangle, about 12 inches by 15 inches. Using pastry brush or the back of spoon, spread cinnamon-sugar paste in a thin, even layer over the puff pastry dough. Starting at the longer ends of the rectangle, roll each side inward (loosely) until both ends meet in the middle. If needed, brush with egg to keep pastry together.

Slice puff pastry dough crosswise into 1/4-inch palmiers and arrange them on prepared baking sheet. Bake for 12 to 15 minutes, or until they puff and turn golden brown. Remove them from baking sheet and transfer to wire rack. Serve warm or at room temperature.

 

Ingredients:

1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 cup butter, melted
1 puff pastry sheet (store bought)
1 egg, beaten (optional)

 

Number of servings: 30

Cooking time: 12 minutes

10
Desserts

Spicy Cinnamon Hazelnut Brownies

Preheat oven to 350° F.  Lightly grease bottom of a 9×9-inch square baking pan with butter or shortening.

Melt butter in a medium-sized saucepan and then remove from heat. Stir in sugar and water first, then eggs, oil and vanilla. Stir in all dry ingredients (except dark chocolate chunks) and mix just until blended. Fold in dark chocolate chunks and hazelnuts. Spread batter in the prepared baking pan.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely, about 1 hour.

Dust brownies with a cinnamon-sugar mix and cut into 4 rows by 4 rows to make 16 brownies.

Brownie Points: Substitute espresso powder for the cayenne pepper for a less spicy option.

 

Ingredients:

1/4 cup butter
3 eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup dark chocolate chunks
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/3 cup cold water
3 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup hazelnuts, chopped
cinnamon-sugar mixture for dusting

 

Number of servings: 16

Cooking time: 25 minutes

16
Desserts

grilled peaches with gingersnaps

 

Light the grill.  In a medium bowl, toss together the peaches, brown sugar, cinnamon and 1/4 cup crushed gingersnaps.

Arrange four 12-inch squares of heavy-duty aluminum foil on your work surface.  Spoon 1/4 tablespoon of butter in center of each foil square and pour 1/4 of fruit mixture over the butter.

Bring 2 sides of the foil up over the fruit and fold to form a seam across the top.  Fold remaining 2 sides to seal the packs completely.

Grill the packs over moderate heat until sizzling, about 10 minutes.  Open and pour fruit packets into bowls.  Garnish with a dollop of yogurt and sprinkle with additional crushed gingersnaps.

 

Ingredients:

1 pound ripe peaches, cut into 3/4-inch dice
3 tablespoons dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup crushed gingersnaps
vanilla yogurt for garnish
1 tablespoon butter
additional crushed gingersnaps for garnish

 

Number of servings: 4

Cooking time: 10 minutes

12
Desserts

Burnin’ Love Brownies

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon plus 1 teaspoon Dutch cocoa powder
  • 1 tablespoon ancho chili powder
  • 1/2 teaspoon cinnamon
  • 5 ounces dark chocolate, coarsely chopped
  • 1 stick butter, plus more for pan
  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fresh grated ginger

Preheat oven to 350F degrees.  Butter sides and bottom of 9×9 baking pan.  In medium bowl, whisk together flour, salt, cocoa, chili powder, and cinnamon.

Configure a double boiler.  Place chocolate and butter in bowl and stir occasionally until both are completely melted and combined (about 5 minutes).  Turn off heat but leave bowl over water and add both sugars.  Whisk until completely combined and remove bowl from pan.  Let stand at room temperature, about 20 minutes.

Add eggs to chocolate mixture, and whisk until just combined.  Add vanilla and ginger, whisking to combine.  Do not over beat the batter or brownies will be cakey.

Sprinkle flour mixture over chocolate mixture.  Using spatula, fold dry ingredients into wet ingredients until there is just a trace amount of the flour mixture visible.

Pour batter into greased pan and smooth top with spatula.  Bake for 27 to 30 minutes.  Brownies are done when toothpick inserted comes out with a few moist crumbs.  Cool brownies completely before cutting into bars.

30
Desserts

dark chocolate-raspberry turnovers

Dark Chocolate-Raspberry Turnovers

Preheat your oven to 375° F. Line two baking sheets with parchment paper, then set aside.

In a medium bowl, combine the raspberries, chocolate and jam. Stir to combine, breaking up raspberries slightly and coating chocolate chunks with jam.

On a lightly floured surface, unroll one tube of crescent dough and separate into four rectangles. Pinch together any perforations or holes in dough. Spoon two slightly heaping tablespoons of filling onto half of each rectangle.

Whisk egg with 1 tablespoon water. Brush dough edges with egg-water mixture. Fold dough to enclose filling. Seal edges and crimp with fork. Transfer to prepared sheet. Pierce turnover twice to vent. Brush top with egg watch and dust with cinnamon-sugar mixture. Repeat with remaining dough and filling.

Bake for 11 minutes or until golden brown. Cool slightly on wire rack before enjoying warm.

 

Ingredients:

1 cup fresh raspberries
3/4 cup dark chocolate chunks
1/3 cup seedless raspberry jam
2 tubes (8 ounces each) refrigerated crescent dough (storebought)
1 egg
cinnamon-sugar mixture for dusting

 

Number of servings: 8

Cooking time: 11 minutes

10
Beverages

chocolate eggnog

There are a few steps to making this chocolate eggnog, but the final outcome is worth it.

Chocolate Eggnog

In a heavy saucepan, stir together the sugar and cocoa powder.  Stir in the eggs, egg yolks, evaporated milk and cinnamon sticks.  Cook over medium heat, stirring constantly until mixture thickens slightly. Thermometer should register 165° F.  Do NOT let boil.

Remove from heat. Place pan in the sink or a bowl of ice water and stir for two minutes. Remove the cinnamon sticks.

Whisk in the whipping cream, port wine, rum, and vanilla.  Cover and chill for at least 4 hours.

Garnish with whipped cream, chocolate shavings and stir with a peppermint stick for additional flavor. Makes about 2 servings of chocolate eggnog.

 

Ingredients

3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 eggs, lightly beaten
3 egg yolks, lightly beaten
12 ounces evaporated milk
2 cinnamon sticks
1 cup whipping cream
1/4 cup port wine
1/4 cup rum
1 1/2 teaspoons vanilla
whipped cream
milk chocolate shavings
peppermint sticks

 

Number of servings: 2

Cooking time: 10 minutes

12
Desserts

caramel-cinnamon pumpkin pie

Caramel-Cinnamon Pumpkin Pie

Preheat oven to 325F degrees. For crust, combine graham cracker crumbs and brown sugar in large bowl. Stir in melted butter until combined. Press crust into bottom and sides of 9-inch pie pan. Bake until set about 6 minutes. Remove pan from oven and cool on wire rack.

Raise heat to 425F degrees. For filling, combine eggs, pumpkin, evaporated milk and brandy in a small saucepan over medium-low heat. Stir occasionally until warm, about 7 minutes. Set aside.

Combine brown sugar, cinnamon, ginger and nutmeg in a large bowl. Stir in the pumpkin-egg mixture. Pour into the crust and bake 10 minutes. Lower heat to 350F degrees and bake until set (35 to 45 minutes). Remove pie from oven and let cool one hour. Refrigerate until ready to serve.

For whipped cream, combine confectioners’ sugar and cinnamon in small bowl. Combine the whipping cream and vanilla in a large bowl. Beat with a mixer on medium-high speed until soft peaks form, about 2 minutes. Add sugar mixture to whipped cream, beat until medium peaks form. Service this caramel-cinnamon pumpkin pie with whipped cream and drizzle with caramel sauce, warmed.

 

Ingredients

1 cup crushed cinnamon graham crackers
2 tablespoons dark brown sugar
1/4 cup unsalted butter
2 eggs
15 oz pureed pumpkin
12 oz evaporated milk
1 teaspoon brandy
3/4 cup packed dark brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons confectioners’ sugar
1 cup caramel topping
1/2 pint whipping cream
1/2 teaspoon vanilla

 

Number of servings: 8

Cooking time: 41 minutes

 

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