Type what you have

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

Ingredients

• ✓ cinnamon
• milk
• all-purpose flour
• egg white
• white sugar
• salt

Instructions

1. 1 Mix 1 cup milk, flour, and egg whites in a large bowl.
2. 2 Pour remaining milk into a saucepan. Add sugar and salt and bring to a boil over medium heat. Add egg white mixture. Cook, stirring constantly, until a frothy custard has formed, about 10 minutes. Remove from the heat and let cool.
3. 3 Serve in a large dish or in individual cups with cinnamon sprinkled on top.

By Lil-mama-cassandra

Ingredients

• ✓ cinnamon
• apple pie filling
• flour tortilla
• white sugar
• brown sugar
• water
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spoon fruit evenly onto all tortillas and sprinkle with cinnamon. Roll up tortillas and place seam side down on a lightly greased 8x8-inch baking pan.
3. 3 Bring white sugar, brown sugar, water, and margarine to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly, for 3 minutes.
4. 4 Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top to taste.
5. 5 Bake in the preheated oven for 20 minutes.

By ReDonna

Ingredients

• ✓ cinnamon
• apple pie filling
• flour tortilla
• butter
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. 2 Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3. 3 In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
4. 4 Bake in preheated oven 20 minutes, or until golden.

By Brenda

Ingredients

• ✓ cinnamon
• greek yogurt
• white sugar
• cocoa powder
• half and half
• cayenne pepper
• salt

Instructions

1. 1 Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.
2. 2 Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

By dana

Ingredients

• ✓ cinnamon
• cream cheese
• sugar
• vanilla extract
• crescent roll
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Beat cream cheese with 1 cup of sugar and vanilla extract in a bowl until smooth; set aside.
3. 3 Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13-inch rectangles. Press one sheet into the bottom of the prepared baking dish. Evenly spread cream cheese mixture over dough, then cover with remaining piece of crescent dough, and brush with melted butter. Mix 1/2 cup of sugar with cinnamon in a small bowl; sprinkle evenly over the top of cheesecake.
4. 4 Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before cutting into squares and serving.

By SAINTWIC

Ingredients

• ✓ cinnamon
• cooking spray
• cream cheese
• white sugar
• vanilla extract
• crescent roll
• butter
• honey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
3. 3 Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle.
4. 4 Press one piece into the bottom of the prepared baking dish.
5. 5 Evenly spread cream cheese mixture on top.
6. 6 Cover with remaining piece of crescent dough.
7. 7 Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined.
8. 8 Dot mixture over top of dough.
9. 9 Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool cheesecake completely in the pan for about 2 hours before cutting into 12 squares.

By CandelB

Ingredients

• ✓ cinnamon
• cream cheese
• white sugar
• vanilla extract
• crescent roll dough
• butter
• white sugar
• almond

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. 3 Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
4. 4 Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

By Shelley

Ingredients

• ✓ cinnamon
• brownie mix
• vegetable oil
• egg
• water
• heavy cream
• sugar
• red chile pepper
• coffee

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
2. 2 Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.
4. 4 Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.
5. 5 Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.

By chefspecialty

Ingredients

• ✓ cinnamon
• white sugar
• cocoa powder
• allspice
• flour tortilla
• butter
• peanut butter
• caramel dip
• chocolate syrup
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
3. 3 Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
5. 5 Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

By GumboGirl

Ingredients

• ✓ cinnamon
• neufchatel cheese
• sour cream
• white sugar
• vanilla extract
• blueberry
• flour tortilla
• avocado oil cooking spray
• white sugar

Instructions

1. 1 Combine Neufchatel cheese, sour cream, sugar, and vanilla extract in a bowl and beat with an electric hand mixer. Carefully fold in blueberries.
2. 2 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/4 cup blueberry mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with avocado oil and place in the basket of an air fryer.
3. 3 Cook chimichangas in the air fryer at 400 degrees F (200 degrees C) until golden brown, 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until golden brown, 1 to 2 minutes more. Let cool slightly.
4. 4 Mix sugar and cinnamon in a shallow bowl. Spray each chimichanga with avocado oil and roll in cinnamon sugar.

By Yoly

Ingredients

• ✓ cinnamon
• vegetable shortening
• white sugar
• egg
• orange
• vanilla extract
• masa harina
• baking powder
• flour

Instructions

1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Ingredients

• ✓ cinnamon
• egg
• white sugar
• vegetable oil
• all-purpose flour
• baking powder
• salt
• sugar
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs and 1/4 cup sugar in a large bowl until thick and lemon-colored; mix in 1 teaspoon vegetable oil.
3. 3 Combine 1 ½ cups of flour, baking powder, and salt; gradually add to egg mixture, mixing well until evenly combined.
4. 4 Turn dough out onto a floured board and knead thoroughly until dough is smooth.
5. 5 Shape dough into 16 even-sized balls. Flatten and roll each one into a very thin circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
6. 6 Meanwhile, combine 1 cup sugar and cinnamon in a small bowl until evenly mixed; set aside. Heat oil in a deep pan to 350 degrees F (175 degrees C).
7. 7 Lower one circle of dough carefully into the hot oil; fry until golden, turning once, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain; sprinkle with cinnamon-sugar mixture.
8. 8 Repeat with remaining dough. Serve or cool completely and store in airtight containers.

By Rosina

Ingredients

• ✓ cinnamon
• sweet white corn
• butter
• egg
• sweetened condensed milk
• milk
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
2. 2 Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
3. 3 Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
4. 4 Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
5. 5 Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
6. 6 Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

By Elva_Adriana

Ingredients

• ✓ cinnamon
• water
• brown sugar
• cinnamon stick
• white bread
• butter
• cheddar cheese
• peanut
• raisin
• nutmeg
• clove

Instructions

1. 1 Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil.
3. 3 Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
4. 4 Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves.
5. 5 Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish.
6. 6 Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.
7. 7 Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.

By dromero1013

Ingredients

• ✓ cinnamon
• cooking spray
• sugar
• flour tortilla
• butter
• milk
• cream cheese
• vanilla pudding mix
• whipped topping
• chocolate syrup
• maraschino cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
2. 2 Combine sugar and cinnamon together in a small bowl.
3. 3 Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
4. 4 Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
5. 5 Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

By Rob Fragoman

Ingredients

• ✓ cinnamon
• butter
• confectioners sugar
• vanilla extract
• all-purpose flour
• pecan
• sweet chocolate
• salt
• confectioners sugar
• sweet chocolate

Instructions

1. 1 In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
2. 2 In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
3. 3 Gradually add the dry ingredients to the creamed mixture.
4. 4 Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
5. 5 Preheat oven to 325 degrees F (180 degrees C).
6. 6 Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
7. 7 For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

By Karen Ginnis

Ingredients

• ✓ cinnamon
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• sweetened condensed milk
• evaporated milk
• corn kernel

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
2. 2 Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By gem

Ingredients

• ✓ cinnamon
• brown sugar
• shortening
• egg
• milk
• vanilla extract
• molasses
• baking soda
• all-purpose flour
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat brown sugar and shortening together in a large bowl with an electric mixer until smooth. Beat in 1 egg, milk, and vanilla until smooth. Stir in molasses, baking soda, and cinnamon. Mix in flour until the dough is stiff enough to roll out.
3. 3 Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig-shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the tops of the cookies with beaten egg.
4. 4 Bake in the preheated oven until risen and edges are lightly browned, about 15 to 17 minutes. Cool briefly on cookie sheets; serve warm or transfer to a wire rack to cool completely.

By Mayson

Ingredients

• ✓ cinnamon
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• kosher salt
• baking powder
• pequin chile pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
2. 2 Place butter in a microwave-safe bowl and cook on medium until butter is half melted, about 1 minute. Transfer butter to a large bowl; add sugar and mash until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
3. 3 Sift flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper into a medium bowl. Sprinkle in any salt caught in the sifter. Mix flour mixture into butter mixture, stirring to blend well. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan. Use parchment paper handles to remove brownies for slicing.

By caroliney_

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• white cake mix
• water
• egg white
• oil
• vanilla extract
• lemon extract
• sugar
• butter
• confectioners' sugar
• honey
• milk
• honey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2. 2 Make cupcakes: Mix together cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla, and lemon extract in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill prepared muffin cups 2/3-full with batter.
3. 3 Combine white sugar and remaining 1 tablespoon cinnamon in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
5. 5 Make frosting: Beat butter in a large bowl with an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency is reached.
6. 6 Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle 1 tablespoon honey over frosted cupcakes.

By MrsFisher0729

Ingredients

• ✓ cinnamon
• shortening
• sugar
• anise seed
• egg
• all-purpose flour
• baking powder
• cream of tartar
• salt
• orange juice
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
3. 3 Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

By Bea Ramirez

Ingredients

• ✓ cinnamon
• all-purpose flour
• cocoa powder
• white sugar
• baking soda
• margarine
• vegetable oil
• water
• sour milk
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
2. 2 In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

By Valerie

Ingredients

• ✓ cinnamon
• water
• long-grain white rice
• butter
• whole milk
• white sugar
• egg
• flour
• vanilla extract
• heavy cream
• raisin

Instructions

1. 1 Bring water, rice, and butter to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes.
3. 3 Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes. Serve warm or cold.

By crys7422

Ingredients

• ✓ cinnamon
• rolled oat
• mexican chocolate
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the oatmeal in a blender and pulse the blender on high for 2 seconds, 5 or 6 times; transfer to a bowl.
3. 3 Break the chocolate along the scores and pulse until it reaches a powdered form. Make sure to stir with a spoon between pulses so the heat from the blender doesn't melt the chocolate. Add the chocolate to the oatmeal; set aside.
4. 4 Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat one egg into the mixture until completely incorporated. Add the second egg along with the vanilla extract and continue beating.
5. 5 Stir the flour, cinnamon, baking soda, and salt together in a separate bowl; add to the butter mixture and stir until combined. Mix the oatmeal and chocolate into the mixture. Drop teaspoonfuls of the dough 2 inches apart onto ungreased baking sheets.
6. 6 Bake in the preheated oven until golden-brown on the edges and set in the middle, 10 to 12 minutes. Allow the cookies to cool briefly on the baking sheets before being moved to cooking racks to cool completely.

By swooda

Ingredients

• ✓ cinnamon
• vegetable oil
• canola oil
• sugar
• corn tortilla
• mango
• apple
• strawberry
• mint
• lime juice
• orange marmalade
• ginger
• peach sorbet
• raspberry sherbet
• vanilla ice cream

Instructions

1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cinnamon
• white sugar
• butter
• vanilla extract
• salt
• egg
• cream of tartar
• baking soda
• cocoa powder
• cayenne pepper
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat together 1 1/2 cups sugar, butter, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into dough until incorporated.
3. 3 Mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl.
4. 4 Roll heaping tablespoons of dough into balls. Roll balls in sugar-cinnamon mixture and place 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until centers are set and edges are slightly cracked, about 10 minutes. Cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely.

By Brandi Rose

Ingredients

• ✓ cinnamon
• devil's food chocolate cake mix
• ancho chile pepper
• cayenne pepper
• water
• vegetable oil
• egg
• ancho chile pepper
• cayenne pepper
• confectioners' sugar
• cream cheese
• butter
• vanilla extract
• red chile

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Whisk cake mix, 1 1/2 teaspoons ground ancho chile, and 1/4 teaspoon cayenne pepper. Beat in water, vegetable oil, and eggs with an electric mixer on medium speed; beat for 2 minutes. Spoon batter into the prepared muffin cups, filling them 2/3 full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
4. 4 Sift 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar in a mixing bowl. Beat in cream cheese and butter with an electric mixer on medium speed until smooth; mix in vanilla extract.
5. 5 Spread frosting onto cooled cupcakes in attractive swirls. Poke a small dried chile, stem-side up, into frosting as a garnish.

By Candice

Ingredients

• ✓ cinnamon
• currant
• coffee flavored liqueur
• unsweetened chocolate
• bittersweet chocolate
• butter
• all-purpose flour
• black pepper
• baking powder
• salt
• cayenne pepper
• sugar
• egg
• vanilla extract
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.
2. 2 Heat currants and coffee liqueur in a saucepan over low heat until beginning to simmer, about 2 minutes. Remove from heat; set aside.
3. 3 Place unsweetened chocolate, bittersweet chocolate, and butter in a heatproof bowl; place bowl over a saucepan filled with 1-inch of simmering water set over low heat. Stir mixture occasionally, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat; set aside.
4. 4 Combine flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in a bowl; set aside.
5. 5 Whisk sugar and eggs together in a large bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture; fold in flour mixture until combined. Stir in chocolate chips and currants.
6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
7. 7 Bake in the preheated oven until cookies are almost set, about 12 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling, 5 minutes more.

By John Mitzewich

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• whipped topping
• sweetened condensed milk
• half and half
• evaporated milk
• ginger
• clove
• nutmeg
• salt
• baking soda
• all-purpose flour
• vanilla extract
• sour cream
• pumpkin
• egg
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Make cake: Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, mixing well after each addition. Add pumpkin, sour cream, and vanilla while the mixer is running.
3. 3 Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a medium bowl. Add 1/2 of the flour mixture to pumpkin batter and mix until well combined. Add remaining flour mixture to batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove cake from the oven and let cool for 15 to 20 minutes.
5. 5 Meanwhile, make tres leches: Mix together evaporated milk, half-and-half, and sweetened condensed milk in a medium bowl until well combined. Set aside.
6. 6 Poke a generous amount of holes into cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture over cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
7. 7 Add topping: Frost the top of cooled cake with whipped topping and sprinkle with cinnamon.

By Peggy Jane