#cinnamoninfused

[loveeeeejunkrat]

These Cinnamon Swirl Pancake Donuts are a delightful twist on traditional pancakes. They're fluffy, cinnamon-infused, and shaped like donuts, making them a fun breakfast treat for the whole family.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/4 cup milk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. For Cinnamon Swirl Filling:. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. 1 tablespoon unsalted butter, melted.

Instructions: Set the temperature of your oven or donut maker to 350F 180C. Combine the flour, sugar, baking soda, baking powder, ground cinnamon, and salt in a sizable mixing bowl. Melted butter, milk, egg, buttermilk, and vanilla extract should all be combined in a different bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. For the cinnamon swirl filling, combine the melted butter, ground cinnamon, and brown sugar in a small bowl. Transfer half of the pancake mixture to your donut pan or maker using a spoon. Top each donut with a tiny bit of the cinnamon swirl filling. Make sure the filling is well covered by covering with the remaining pancake batter. Bake the donuts for 8 to 10 minutes, or until they are cooked through and golden brown, after closing the donut maker or putting the donut pan in the oven. Take out of the oven or donut maker and allow to cool for a short while. Optional: Before serving, dust with powdered sugar or drizzle with icing. Savor your homemade donuts with a cinnamon swirl!

Prep Time: 15 minutes

Cook Time: 10 minutes

Linden Tree PTA

[huamulan03]

This Moroccan-inspired grilled chicken recipe features the bold flavors of Mina Harissa sauce combined with aromatic spices like cumin, paprika, and cinnamon. The result is juicy, tender chicken with a deliciously smoky and slightly spicy kick.

Ingredients: 4 chicken breasts. 1/4 cup Mina Harissa sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a bowl, mix Mina Harissa sauce, olive oil, minced garlic, ground cumin, paprika, cinnamon, salt, and pepper. Add chicken breasts to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld. Preheat grill to medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. Once done, remove from grill and let rest for a few minutes. Garnish with fresh cilantro leaves before serving.

Prep Time: 40 minutes

Cook Time: 15 minutes

Book of Kindness

[soyouwanttowatchfigureskating]

These Mexican Hot Chocolate Brownies are a delightful blend of rich chocolate and warm spices. The addition of Mexican hot chocolate mix, cinnamon, and a hint of cayenne pepper gives them a unique and slightly spicy twist. Perfect for a cozy dessert with a touch of heat!

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/4 cup Mexican hot chocolate mix. 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper adjust to taste. 1/4 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup chopped pecans or walnuts optional. Whipped cream and cocoa powder for garnish optional.

Instructions: Preheat your oven to 350F 175C. Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later. In a medium saucepan, melt the butter over low heat. Stir in the granulated sugar and mix until well combined. Remove from heat and let it cool slightly. In a large mixing bowl, whisk the eggs and vanilla extract together. Slowly pour in the melted butter and sugar mixture while whisking continuously. In a separate bowl, sift together the all-purpose flour, cocoa powder, Mexican hot chocolate mix, ground cinnamon, cayenne pepper, and salt. Gradually add this dry mixture to the wet ingredients and stir until just combined. Fold in the semisweet chocolate chips and chopped pecans or walnuts if using. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake, as you want the brownies to be fudgy. Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares or rectangles. Serve the Mexican Hot Chocolate Brownies as is or with a dollop of whipped cream and a dusting of cocoa powder for garnish, if desired. Enjoy your delicious Mexican Hot Chocolate Brownies!

Prep Time: 20 minutes

Cook Time: 30 minutes

Derive Event Hire

[adonisd1956]

This pale ale from @counterbalancebeer Rocks! Made with Ceylon cinnamon sticks used to make @glassvodka Spice Vodka. Very smooth with a finish of cinnamon. Sooo good. #craftbeer #craftvodka #glassspicevodka #cinnamoninfused #goodbeer (at Counterbalance Brewing Company) https://www.instagram.com/p/CK-0y2IAknC/?igshid=1te53n5wicvdr

[dinnerfall]

Warm, nutty, cinnamon-infused Paleo Apple Crisp is calling your name! A perfect … Warm, nutty, cinnamon-infused Paleo Apple Crisp is calling your name! A perfect dessert for your thanksgiving menu that's made with less sugar and is refined sugar-free, gluten-free, grain-free and vegan-friendly.