Type what you have

Ingredients

• ✓ cinnamon
• coconut
• water
• white sugar
• lime juice

Instructions

1. 1 Chop the coconut meat into pieces about 1/2 inch square.
2. 2 Place water in a saucepan, and bring to a boil over medium-high heat. Stir in cinnamon and sugar until dissolved. Boil mixture until liquid reduces to a syrup consistency, then stir in coconut pieces. Add the lime juice, and turn off heat.
3. 3 Place spoonfuls of sugared coconut mixture into small paper cups. Cool in cups until hardened.

By Linda

Ingredients

• ✓ cinnamon
• coconut milk
• sugar
• salt
• cornstarch

Instructions

1. 1 Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
2. 2 Pour into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
3. 3 Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon.

By Joanne Guzman

Ingredients

• ✓ cinnamon
• coconut milk
• evaporated milk
• white sugar
• vanilla extract

Instructions

1. 1 Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.
2. 2 Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.

By Mightymiri

Ingredients

• ✓ cinnamon
• coconut
• powdered sugar
• coconut cookie
• cocoa powder
• nutmeg
• white rum
• sweetened condensed milk

Instructions

1. 1 Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
2. 2 Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
3. 3 Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
4. 4 Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
5. 5 Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.

By fabeveryday

Ingredients

• ✓ cinnamon
• coconut milk
• white sugar
• vanilla extract
• salt
• cornstarch
• water

Instructions

1. 1 Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
2. 2 Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
3. 3 Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
4. 4 Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

By Allrecipes Member

Ingredients

• ✓ cinnamon
• black plantain
• white sugar
• vanilla extract
• red food coloring
• all-purpose flour
• pie crust
• mango
• white sugar

Instructions

1. 1 Place plantains in a pot with water to cover. Bring to a boil; cook until tender, about 15 minutes. Drain, transfer to a bowl, and mash until smooth. Add 1/2 cup white sugar, vanilla extract, cinnamon, and red food coloring.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Flour a pie plate; line the plate with the pie crust.
3. 3 Pour the plantain mixture into the pie crust. Arrange sliced mangos on top and sprinkle with a pinch of sugar.
4. 4 Bake in the preheated oven until mostly firm, about 30 minutes.

By Silver Buffalo

Ingredients

• ✓ cinnamon
• all-purpose flour
• baking powder
• ginger
• salt
• butter
• brown sugar
• egg
• ginger root
• vanilla extract
• milk
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan, such as Bundt.
2. 2 Sift together flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
3. 3 In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in grated ginger root and vanilla. Beat in flour mixture alternately with milk, mixing just until incorporated. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.

By Margorita Whyte

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• coconut milk
• coconut cream
• evaporated milk
• nutmeg
• ginger
• milk
• cornstarch
• white sugar
• vanilla extract
• orange blossom water
• salt
• lime zest

Instructions

1. 1 Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
2. 2 Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
3. 3 Remove the saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
4. 4 Remove tembleque from the refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of the pan in a bowl of warm water for 1 minute. Carefully separate tembleque from the pan by running a thin knife around the edges. Place a serving dish on top of the pan and invert tembleque onto the dish; garnish with cinnamon.

By MKCortes Latin Goddess

Ingredients

• ✓ cinnamon
• sugar
• all-purpose flour
• cornmeal
• baking powder
• cornstarch
• nutmeg
• coconut milk
• evaporated milk
• water
• water
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
3. 3 Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

By Sharice McLean

Ingredients

• ✓ cinnamon
• red kidney bean
• cinnamon stick
• sweet potato
• milk
• evaporated milk
• coconut milk
• sugar
• sweetened condensed milk
• nutmeg
• clove
• raisin
• butter
• salt
• vanilla extract
• ground ginger

Instructions

1. 1 Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
2. 2 Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
4. 4 Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

By vaneblu

Ingredients

• ✓ cinnamon
• edible flower
• white sugar
• powdered sugar
• vanilla extract
• butter
• cream cheese
• pecan
• banana
• pineapple
• vanilla extract
• egg
• vegetable oil
• salt
• baking soda
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
2. 2 Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
3. 3 Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
4. 4 Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
5. 5 Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
6. 6 Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
7. 7 Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
8. 8 Place in the refrigerator to chill for 1 hour.
9. 9 Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
10. 10 Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
11. 11 Place cooled hummingbird on top of cake and decorate with edible flowers.

By John Mitzewich

Ingredients

• ✓ cinnamon
• salt
• allspice
• nutmeg
• baking powder
• all-purpose flour
• molasses
• red wine
• mixed fruit
• lime zest
• vanilla extract
• almond extract
• lime juice
• white rum
• egg
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Place butter and sugar into a large bowl; beat with an electric mixer until light and fluffy.
3. 3 Beat in eggs; add rum, lime juice, almond extract, vanilla, and lime zest.
4. 4 Stir in dried fruit, wine and molasses.
5. 5 Sift flour, baking powder, nutmeg, allspice, cinnamon, and salt together in a large bowl; gently fold into fruit mixture. Pour batter evenly into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Sharon

Ingredients

• ✓ cinnamon
• peach slice
• honey

Instructions

1. 1 Gather all ingredients. Preheat a grill for medium heat.
2. 2 Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon.
3. 3 Close up the foil, sealing tightly. Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through.
4. 4 Carefully open the packet, and serve.

By K Douglas

Ingredients

• ✓ cinnamon
• pecan
• white sugar
• butter

Instructions

1. 1 Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
2. 2 Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
3. 3 Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

By Julie Pastore

Ingredients

• ✓ cinnamon
• brown sugar
• apple

Instructions

1. 1 Build a campfire or preheat an outdoor charcoal grill; allow fire to burn until a bed of coals has accumulated. Rake coals into a flat bed on one side of the fire.
2. 2 Meanwhile, combine brown sugar and cinnamon in a small bowl; spoon into apple core. Wrap apple in a large piece of heavy-duty aluminum foil, twisting extra foil into a tail for a handle.
3. 3 Place foil-wrapped apple in the coals; cook until softened, 5 to 10 minutes. Remove apple from the coals; unwrap carefully to avoid being burnt by hot sugar.

By Mike Prawdzik

Ingredients

• ✓ cinnamon
• apple
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Remove cores and seeds of apples, leaving bottoms intact. Place into an 8x8-inch casserole or baking dish. Add 1 teaspoon butter and 1 teaspoon cinnamon into each cored apple.
3. 3 Bake in the preheated oven until apples are softened, watching to make sure they don't pop, 20 to 25 minutes.

By KAPPHARMD

Ingredients

• ✓ cinnamon
• kumquat
• white sugar

Instructions

1. 1 Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes.
2. 2 Add sugar and cinnamon, return to a boil, and cook for 5 minutes. Remove from heat and drain.

By Patty Hern

Ingredients

• ✓ cinnamon
• apple
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Use a knife to carve out the core from the top half of each apple; it may be tricky at first, but be aggressive.
3. 3 Combine brown sugar, cinnamon, and butter in a medium bowl. Mix with a fork, pressing butter against the sides of the bowl until covered with sugar and cinnamon and chunky. Scoop mixture into the apples, making sure to pack it tightly. Place apples upright on a small cooking tin.
4. 4 Bake in the preheated oven for 10 minutes. Carefully remove the hot tin from the oven and let apples cool for 10 minutes before serving.

By EmilyandAdam

Ingredients

• ✓ cinnamon
• rhubarb
• sugar

Instructions

1. 1 Place rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally.
2. 2 Remove from heat; stir in sugar and cinnamon until sugar has dissolved. Serve hot or cold.

By Bethany Webber

Ingredients

• ✓ cinnamon
• white sugar
• flour tortilla
• butter
• semisweet chocolate chip
• shortening

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Stir the cinnamon into the sugar in a small bowl; set aside.
2. 2 Brush the tortillas with melted butter on both sides. Sprinkle the tortillas evenly with cinnamon sugar; then cut each tortilla into 6 to 8 wedges. Place the tortilla wedges onto baking sheets in a single layer.
3. 3 Bake the tortillas in the preheated oven until the edges are lightly browned, 10 to 12 minutes. While the tortillas are baking, melt the chocolate and shortening in a small saucepan over low heat.
4. 4 Spread half of the tortilla wedges onto a serving plate and drizzle with half of the chocolate mixture. Place the remaining tortilla wedges on top, then drizzle with the remaining sauce.

By ECLECTIC78

Ingredients

• ✓ cinnamon
• vanilla wafer
• white sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
3. 3 Bake in the preheated oven for 7 minutes. Cool.

By Nona

Ingredients

• ✓ cinnamon
• pie crust
• peach
• sugar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
3. 3 Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
4. 4 Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.

By EMILYSARTAIN

Ingredients

• ✓ cinnamon
• white sugar
• butter
• baguette
• confectioners' sugar

Instructions

1. 1 Mix 1 tablespoon white sugar and 1 tablespoon cinnamon together in a bowl.
2. 2 Melt butter in a skillet over medium-low heat; add bread cubes to skillet and turn frequently with a spatula to completely coat in butter.
3. 3 Reduce heat to low and cook bread cubes in butter until golden brown on all sides, about 5 minutes. Sprinkle cinnamon-sugar mixture over bread, stir to coat, and cook for 1 minute more.
4. 4 Remove skillet from heat and sprinkle 1 teaspoon cinnamon and 1 teaspoon white sugar over the bread cubes. Dust cubes with confectioners' sugar.

By love2bake

Ingredients

• ✓ cinnamon
• pinot noir wine
• white sugar
• vanilla extract

Instructions

1. 1 Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

By Deborah Hoermann Watt

Ingredients

• ✓ cinnamon
• sugar
• nutmeg
• flour tortilla
• oil

Instructions

1. 1 Combine sugar, cinnamon, and nutmeg in a large resealable plastic bag. Seal and toss to mix.
2. 2 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips until golden brown, about 30 seconds. Drain on paper towels.
3. 3 While still warm, place fried tortillas in a bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

By Arrenia Grubb

Ingredients

• ✓ cinnamon
• butter
• brown sugar
• vanilla extract
• pecan

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
2. 2 Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.

By Madison Meehan

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• brown sugar
• buttermilk biscuit dough
• butter
• all-purpose flour
• brown sugar
• blueberry

Instructions

1. 1 Lightly grease the inside of a slow cooker.
2. 2 Mix 1/2 cup brown sugar with 1 tablespoon cinnamon in a small bowl. Cut biscuits into quarters. Dip each biscuit section into the melted butter, then roll in the cinnamon-sugar mixture.
3. 3 Place sugared biscuit pieces around the sides of the prepared slow cooker, forming a small wall of dough around the edges. Reserve any leftover butter.
4. 4 Mix 2 tablespoons flour into the leftover butter. Add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon.
5. 5 Place blueberries in the center of the ring of biscuit pieces. Pour the butter and sugar mixture over the top of the blueberries.
6. 6 Cook on Low until blueberries are bubbling and biscuit pieces are golden brown, about 2 hours 45 minutes.

By K Nayman

Ingredients

• ✓ cinnamon
• all-purpose flour
• butter
• white sugar
• egg
• cranberry

Instructions

1. 1 Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries.
2. 2 Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet.
4. 4 Bake in preheated oven until edges turn brown, about 10 minutes.

By yq214

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• apple
• brown sugar
• butter
• coconut
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut the core and seeds out of apple, leaving about a 1/2 in the bottom, creating a well-like hole. Mix 2 tablespoons brown sugar, butter, coconut, and 1 teaspoon cinnamon together in a bowl; fill well in the apple with brown sugar mixture. Place stuffed apple in a baking dish.
3. 3 Bake in the preheated oven until apple is tender, about 30 minutes. Transfer baked apple to a serving bowl and drizzle any remaining juices from baking dish over apple; sprinkle with 1 pinch brown sugar and cinnamon.

By Luke Siegrist

Ingredients

• ✓ cinnamon
• butter
• white sugar
• brown sugar
• all-purpose flour

Instructions

1. 1 Beat butter, white sugar, and brown sugar with an electric mixer until creamy. Mix flour and cinnamon into creamed butter until mixture resembles fine crumbs. Store in airtight container in the freezer until needed.

By What's for dinner, mom?