#cinnamonwarmth

[sollybot]

These Cinnamon Vanilla Bean Cupcakes are a delightful treat with the warmth of cinnamon and the richness of vanilla bean. They are perfect for any occasion, and the aroma as they bake is simply irresistible!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 vanilla bean, seeds scraped. 1 teaspoon pure vanilla extract. 1 cup buttermilk. 1 teaspoon ground cinnamon.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One egg at a time, making sure to mix well after each addition. Add the vanilla bean seeds and vanilla extract and mix well. Add the dry ingredients three times, mixing them in with the buttermilk each time. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. Put the cinnamon powder and a teaspoon of sugar in a small bowl and mix them together. Fill up each muffin tin cup about two thirds of the way to the top with cupcake batter. Put some of the cinnamon-sugar mix on top of each cupcake. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Do not frost the cupcakes with your favorite frosting until they are cool. You can also enjoy them as they are.

Prep Time: 20 minutes

Cook Time: 18-20

ESRC17

[alicewcorrea]

Indulge in the creamy goodness of banana cream pie without the guilt! This dip is perfect for parties, gatherings, or just a delicious snack. It's packed with banana flavor and creamy texture, with a hint of cinnamon for extra warmth.

Ingredients: 2 medium-large bananas, mashed. 1/2 cup fat-free plain Greek yogurt. 1/2 cup fat-free whipped topping like Cool Whip Free. 1/4 cup unsweetened vanilla almond milk. 1/4 cup instant sugar-free vanilla pudding mix. 1/2 tsp vanilla extract. 1/4 tsp cinnamon. Optional toppings: crushed graham crackers, sliced bananas.

Instructions: In a medium bowl, combine mashed bananas, Greek yogurt, whipped topping, almond milk, pudding mix, vanilla extract, and cinnamon. Mix until smooth and well combined. Refrigerate for at least 1 hour before serving to allow flavors to meld. Before serving, top with crushed graham crackers and sliced bananas if desired. Serve with sliced fruit, graham crackers, or cookies for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes

ASSOCIAZIONE ABRUZZESE BUDDHISTA BUDDHADHARMA

[blameitonyourheart]

Brown Butter Cinnamon Crinkle Cookies with Pecans are rich and flavorful, with nutty brown butter flavor, cinnamon warmth, and the crunch of chopped pecans. The crinkled powdered sugar coating on these delectable cookies adds a delightful touch.

Ingredients: 1 cup 2 sticks unsalted butter. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 teaspoons ground cinnamon. 1/2 cup chopped pecans. 1/2 cup powdered sugar for coating.

Instructions: In a medium saucepan, melt the butter over medium heat. Continue to cook the butter, stirring frequently until it turns a deep golden brown color and has a nutty aroma. Remove from heat and let cool. In a large bowl, mix the cooled brown butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans. Cover the cookie dough and refrigerate for at least 1 hour, or overnight. Preheat your oven to 350F 175C and line baking sheets with parchment paper. Shape the chilled cookie dough into 1-inch balls and roll each ball in powdered sugar to coat. Place the coated dough balls on the prepared baking sheets, leaving some space between each cookie. Bake the cookies for 10-12 minutes or until they are set and the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy these delicious Brown Butter Cinnamon Crinkle Cookies with Pecans!

Prep Time: 20 minutes

Cook Time: 12 minutes

Vertical Waves Project

[newpatronus-rp]

A tasty Instant Pot noodle pudding with the richness of eggs, the sweetness of raisins, and the warmth of cinnamon. It's great for a quick and easy dessert!

Ingredients: 8 oz wide egg noodles. 3 cups milk. 3 large eggs, beaten. 1/2 cup sugar. 1/4 cup unsalted butter, melted. 1 tsp vanilla extract. 1/2 cup raisins. 1/2 tsp ground cinnamon. 1/4 tsp salt.

Instructions: Put some oil on the Instant Pot insert. In the Instant Pot, put the egg noodles. Whisk the milk, sugar, melted butter, vanilla extract, raisins, cinnamon, and salt together in a bowl. Pour the mix over the noodles in the Instant Pot and mix it all together. Put the lid on the Instant Pot and press "Manual." Set the timer for 10 minutes and cook. Do a quick pressure release after the cooking is done. Open the Instant Pot with care and stir the noodle pudding. Before you serve it, let it cool down for a while. If you want, you can add more sugar or cinnamon on top before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Patricia Lynne