Type what you have

Ingredients

• ✓ cinnamon
• black pepper
• salt
• cayenne pepper
• whole kernel corn
• tomato
• black bean
• chickpea
• pinto bean
• vegetable broth
• cumin
• chili powder
• adobo sauce
• chipotle pepper
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
2. 2 Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

By linzianne

Ingredients

• ✓ cinnamon
• olive oil
• yellow onion
• carrot
• chicken broth
• crystallized ginger
• orange juice
• half-and-half
• chive

Instructions

1. 1 In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• butter
• brown sugar
• whole wheat bread
• butter
• onion
• chicken broth
• pumpkin puree
• salt
• ginger
• black pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine 3 tablespoons softened butter, brown sugar, and ¼ teaspoon cinnamon in a small bowl; spread over 1 side each bread slice. Place bread slices, buttered-sides up, on a baking sheet.
3. 3 Bake in the preheated oven until bread is crisp and topping is bubbly, 8 to 10 minutes. Cut each bread slice into 8 small triangles or squares. Set croutons aside.
4. 4 Melt 2 tablespoons butter in a medium saucepan. Add onion; cook until tender. Stir in 1 can broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
5. 5 Fill blender or the bowl of a food processor halfway with broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining broth mixture.
6. 6 Stir remaining 1 can broth, pumpkin purée, salt, ¼ teaspoon cinnamon, ginger, and black pepper into puréed broth mixture; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
7. 7 Stir in cream and heat through; do not boil. Divide soup among serving bowls; top with croutons.

By Thomas

Ingredients

• ✓ cinnamon
• sweet potato
• chicken broth
• orange liqueur
• half-and-half
• nutmeg
• ginger
• cayenne pepper
• salt
• black pepper
• pecan

Instructions

1. 1 Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
2. 2 Puree the sweet potatoes with the broth using an immersion blender until smooth.
3. 3 Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
4. 4 Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
5. 5 Ladle soup into bowls; garnish with toasted pecans.

By Ann

Ingredients

• ✓ cinnamon
• chicken broth
• sweet potato
• carrot
• onion
• red curry powder
• ginger
• half and half
• maple syrup
• salt
• black pepper

Instructions

1. 1 Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
2. 2 Cook on Low for 7 hours.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
4. 4 Cook on High for 20 minutes.

By Food Eater

Ingredients

• ✓ cinnamon
• butternut squash
• milk
• chicken broth
• salt
• pepper
• curry powder
• celery salt
• nutmeg
• shrimp
• pear
• sherry wine

Instructions

1. 1 Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
2. 2 Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
3. 3 Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

By namaste2uom

Ingredients

• ✓ cinnamon
• acorn squash
• water
• butter
• sweet onion
• carrot
• garlic
• chicken stock
• half and half
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange squash, cut-side down, in a baking dish; add enough water to cover bottom of the dish.
3. 3 Bake squash in the preheated oven until easily pierced with a fork, about 45 minutes. Remove from the oven; cool until easily handled. Scoop flesh into a bowl and set aside.
4. 4 Melt butter in a large pot over medium-high heat. Add onion, carrot, and garlic; stir until onions soften, 5 to 7 minutes. Add stock and squash; simmer for 20 minutes.
5. 5 Transfer mixture to a blender in batches and purée until smooth. Return to pot.
6. 6 Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water, if desired.

By FutureChefShay

Ingredients

• ✓ cinnamon
• butter
• almond
• vegetable broth
• butternut squash
• carrot
• onion
• garlic
• water
• worcestershire sauce
• chili powder
• brown sugar
• salt

Instructions

1. 1 Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
2. 2 Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
3. 3 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
4. 4 Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

By MiddleNameGrace

Ingredients

• ✓ cinnamon
• olive oil
• onion
• black peppercorn
• garlic
• thyme
• pumpkin puree
• chicken stock
• maple syrup
• salt
• nutmeg
• heavy cream
• parsley

Instructions

1. 1 Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
2. 2 Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
3. 3 Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
4. 4 Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
5. 5 Ladle soup into bowls and garnish with fresh parsley.

By Lea Ogawa

Ingredients

• ✓ cinnamon
• brown lentil
• onion
• carrot
• cabbage
• vegetable oil
• onion soup mix
• cumin
• black pepper
• allspice
• clove
• nutmeg
• salt
• lemon

Instructions

1. 1 Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 ½ inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
2. 2 Puree soup with an immersion blender or food processor until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.

By ALMA-LOU

Ingredients

• ✓ cinnamon
• butternut squash
• onion
• garlic
• vegetable broth
• bay leaf
• brown sugar
• curry powder
• oregano
• nutmeg
• salt
• pepper
• yogurt
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
3. 3 Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4. 4 Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
5. 5 Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

By Lesley Prince

Ingredients

• ✓ cinnamon
• crawfish tail
• white pepper
• sea salt
• nutmeg
• basil
• heavy cream
• seafood stock
• garlic
• red bell pepper
• celery
• onion
• butter
• acorn squash
• five-spice powder
• butter
• brown sugar

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
3. 3 Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
4. 4 Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
5. 5 Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

By Chef Q

Ingredients

• ✓ cinnamon
• olive oil
• butternut squash
• onion
• butter
• sugar
• garlic
• ginger
• clove
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• apple chips

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cinnamon
• black pepper
• sea salt
• ginger
• cayenne pepper
• turmeric
• paprika
• basil
• chili powder
• basil
• water
• lentil
• garlic
• turnip
• carrot
• spinach
• potato

Instructions

1. 1 Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
2. 2 In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
3. 3 Cover the cooker, and cook on High for 8 hours.

By CJ

Ingredients

• ✓ cinnamon
• lemon
• egg
• vermicelli pasta
• chickpea
• green lentil
• water
• tomato
• cayenne pepper
• ginger
• turmeric
• black pepper
• margarine
• cilantro
• celery
• red onion
• onion
• lamb meat

Instructions

1. 1 Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat. Cook, stirring frequently, for 5 minutes. Pour in tomatoes (without juice) and simmer for 15 minutes.
2. 2 Add water, reserved tomato juice, and lentils. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
3. 3 Increase the heat to medium-high and add garbanzo beans and vermicelli pasta. Cook until noodles are tender yet firm to the bite, about 10 minutes. Stir in eggs and lemon juice and cook for 1 minute.

By Tali

Ingredients

• ✓ cinnamon
• apple cider vinegar
• maple syrup
• water
• celery
• carrot
• yam
• butternut squash
• red pepper flakes
• coriander
• cumin
• clove
• paprika
• nutmeg
• allspice
• salt
• ginger
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Ingredients

• ✓ cinnamon
• cilantro
• coconut milk
• lemon juice
• tamarind concentrate
• chicken broth
• masoor dhal
• potato
• apple
• carrot
• curry
• cardamom
• turmeric
• cumin
• coriander seed
• clove
• green chile pepper
• ginger
• garlic
• onion
• vegetable oil
• ghee

Instructions

1. 1 Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
2. 2 Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
3. 3 Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

By Michelle Chen

Ingredients

• ✓ cinnamon
• lemon
• cayenne pepper
• vermicelli
• parsley
• cilantro
• water
• flour
• green lentil
• chickpea
• water
• celery
• tomato
• chicken broth
• tomato paste
• garlic
• black pepper
• ginger
• cumin
• coriander
• paprika
• kosher salt
• yellow onion
• lamb shoulder
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ cinnamon
• milk
• hot chocolate mix
• cayenne pepper

Instructions

1. 1 Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
2. 2 Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.

By That Grace

Ingredients

• ✓ cinnamon
• butter
• cream cheese
• all-purpose flour
• fruit preserves
• white sugar

Instructions

1. 1 DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
2. 2 AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
3. 3 Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
4. 4 Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

By Rosina

Ingredients

• ✓ cinnamon
• butter
• flour tortilla
• brie cheese
• apple
• brown sugar

Instructions

1. 1 Melt 3/4 teaspoon butter in a large skillet over medium heat, tilting the skillet to evenly spread butter. Place 1 tortilla in the melted butter. Cover tortilla with Brie cheese slices and apple slices; sprinkle with brown sugar and cinnamon. Place the remaining tortilla over the filling.
2. 2 Cook quesadilla until bottom tortilla is browned, 3 to 5 minutes. Spread the remaining 3/4 teaspoon butter on top tortilla; carefully flip quesadilla and cook until bottom tortilla is browned and cheese is melted, 3 to 5 more minutes. Slice quesadilla into quarters.

By lmichael

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• powdered sugar
• cocoa powder
• chili powder
• coffee
• half-and-half creamer
• whipped cream

Instructions

1. 1 Combine powdered sugar, cocoa powder, cinnamon, and chili powder in the bottom of a mug.
2. 2 Pour hot coffee on top and stir until dissolved. Pour in half-and-half creamer and stir.
3. 3 Top with whipped cream and sprinkle with cinnamon, if desired.

By Chef Mo

Ingredients

• ✓ cinnamon
• sugar
• chili powder
• black pepper
• canola oil
• flour tortilla

Instructions

1. 1 Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
2. 2 Pour canola oil into a separate bowl.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
5. 5 Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

By Morgiana Gillfillian

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• water
• cinnamon stick
• sweetened condensed milk
• evaporated milk
• rice flour
• sugar

Instructions

1. 1 Combine water and cinnamon stick in a pitcher. Set aside.
2. 2 Combine condensed milk, evaporated milk, rice flour, ground cinnamon, and sugar in a blender; blend on high speed for 1 to 2 minutes until well blended.
3. 3 Add milk mixture to pitcher of water and stir until fully incorporated. Serve over ice or chilled.

By MamaGee805

Ingredients

• ✓ cinnamon
• pineapple
• ginger
• brown sugar
• habanero pepper
• water

Instructions

1. 1 Chop pineapple into small segments, including the rind. You can remove the woody core from the segments if you wish. Add to a large container, e.g. a Mason jar with only a flat lid. The container needs to be able to expel the gas that will build up during fermentation, but also needs to be somewhat airtight to prevent the formation of vinegar.
2. 2 Crush ginger slightly with the side of a knife to open it up. Add ginger, brown sugar, habanero peppers, cinnamon, and water to the container. Stir to combine, cover, and let stand for 2 days in a warm place until mixture slightly fizzy and warm to the touch.
3. 3 Strain mixture through a fine-meshed sieve into fermentation-grade bottles. Cover and store in your refrigerator. Enjoy for up to 1 week. Tepache may continue to carbonate in the bottles while stored and explode if left too long.

By vegefood

Ingredients

• ✓ cinnamon
• masa
• water
• piloncillo
• brown sugar
• vanilla extract

Instructions

1. 1 Place the masa, water or milk, cinnamon, and piloncillo in a blender. Blend until smooth, about 3 minutes.
2. 2 Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
3. 3 Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.

By Lizzie

Ingredients

• ✓ cinnamon
• coffee
• coffee liqueur
• tequila
• whipped topping
• cocoa powder

Instructions

1. 1 Pour the coffee into a mug. Stir in the coffee liqueur and tequila. Garnish with whipped topping, cinnamon, and cocoa powder.

By OLIVIANOVA

Ingredients

• ✓ cinnamon
• water
• white sugar
• long grain rice
• milk
• ice cube

Instructions

1. 1 Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
2. 2 Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

By Lindsay W

Ingredients

• ✓ cinnamon
• white sugar
• nonfat dry milk powder
• instant coffee granules
• cocoa powder
• pumpkin pie spice
• red pepper

Instructions

1. 1 Combine sugar, nonfat dry milk powder, instant coffee granules, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly mixed. Store in an airtight lidded container or a resealable plastic bag.

By JJGammon

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• butter
• confectioners sugar
• salt
• vanilla extract
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. 2 Beat butter and 1/2 cup confectioners' sugar in a bowl using an electric mixer until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into butter mixture to form a stiff dough. Shape dough into 1-inch balls.
3. 3 Mix 1 cup confectioners' sugar and 1 teaspoon cinnamon together in a shallow bowl. Roll balls in cinnamon mixture to coat; transfer cookies to prepared cookie sheets.
4. 4 Bake in the preheated oven until nicely browned, about 15 to 20 minutes. Cool cookies on wire racks.

By Cathy