You are currently browsing the tag archive for the ‘Cinnamon’ tag.

Made with almond milk and dark Lindt chocolate, spiced with cinnamon, nutmeg and cardamom, this hot chocolate from Sweet and Savory by Shinee is a indulgent warm drink you will be making again and again this winter as you pull on your favorite pair of patterned socks and reach for that faded patchwork quilt to keep you cozy all night.

SPICED ALMOND HOT CHOCOLATE

Ingredients:

1 cup unsweetened almond milk

1/8 teaspoon ground cinnamon

1/8 teaspoons ground cardamom

Pinch of freshly grated nutmeg

85g semi-sweet chocolate

Pinch of kitchen/ kosher salt

1/4 cup heavy whipping cream

1 tablespoon caster sugar

Method:

  • In a medium pot, simmer milk with spices over medium high heat for about 5 minutes.

  • Stir in the chocolate until it is melted. Remove from heat and add a small pinch of salt.

  • While the milk is simmering, whip the heavy cream with sugar using an electric mixer.

  • Whip cream until hard peaks form and set it aside in the refrigerator until serving time.

  • Pour the hot chocolate into a large mug. Top with dollops of prepared whipped cream.

  • Decorate with slivered almonds or chocolate curls or cinnamon and serve immediately.

Spiced Almond Hot Chocolate

Instead of the clichéd chocolate desserts, get creative this year for Valentine’s day and think out of the box. Impress the man of your life with more than gifts and flowers by cooking for him instead of booking a table for two in some damn expensive restaurant. If you dnt feel like messing your kitchen for dinner, keep the surprise for the following morning with these absolutely divine cinnamon rolls bursting with colour and flavour.

Stuffed with fresh juicy strawberries and smothered in cream cheese icing, these yeasted sweet buns, from Tatyana’s Everyday Food, can be assembled on the eve, defrosted and baked in the morning as you lay the table for breakfast and he gets ready for work. I think it should work just as well for guys who want to win over their lady love with their kitchen skills on V-day.

STRAWBERRY CINNAMON ROLLS

Ingredients:

For the Yeast Dough

1 cup warm milk

2 1/2 teaspoons dry yeast

1/2 cup white granulated sugar

2 large eggs, room temperature

1/3 cup butter, melted

1 teaspoon kitchen salt

4 cups all-purpose flour

For the Strawberry Filling

1 cup brown sugar

2 1/2 tablespoons cinnamon

1/2 teaspoon ground nutmeg

1/3 cup butter, softened

3 cups chopped strawberries

3 to 4 tablespoons flour

3/4 cup heavy cream

For the Cream Cheese Icing

8 oz. cream cheese

1/4 cup cold heavy cream

1 1/2 cups confectioner’s sugar

1/2 teaspoon vanilla extract

Pinch of kitchen salt

Method:

  • For dough, combine the warm milk and sugar in a large bowl, then sprinkle the dry yeast over the top.

  • Allow the yeast to proof for about 5 minutes then whisk until smooth. Add the melted butter and eggs.

  • Add the salt and whisk it again. Begin adding the flour, whisking at first, then switch over to a spatula.

  • Once dough comes together, turn out onto a well floured surface. Knead for few minutes until smooth.

  • Set the dough in a warm corner of your kitchen area to proof until it is doubled in size for about 1 hour.

  • After proofing, turn it out on a floured work surface. Using a rolling pin, roll out into a large rectangle.

  • It should be about 13 x 20-inches. Spread softened butter over it, making sure to spread to every edge.

  • In small bowl, combine the brown sugar, cinnamon and nutmeg. Sprinkle the mixture over the butter.

  • Make sure to spread to every edge. Top with strawberries and sprinkle with a few tablespoons of flour.

  • Starting at one edge, gently roll the dough into a Swiss-roll like log, ending with the seam facing down.

  • Using a sharp knife, divide the log into 12 equal pieces. Spray a glass baking dish with non-stick spray.

  • Transfer the rolls into the prepared pan. Cover the pan with a towel and allow the rolls to proof again.

  • Proof the rolls for about 30 to 45 minutes till they double in size. Meanwhile, preheat oven to 350F.

  • Bake proofed rolls in preheated oven for 10 minutes. At the 10 minute mark, remove rolls from oven.

  • Pour over heavy cream. Return the rolls to the oven and continue baking for about 20 to 25 minutes.

  • Remove from oven when rolls are golden brown. Transfer them to a rack so that they cool completely.

  • Meanwhile, prepare icing. Whisk together cream cheese, cream, sugar, vanilla and salt until smooth.

  • For thinner icing, add more heavy cream. Spread icing over hot cinnamon rolls. Makes 12 large rolls.

Strawberry Cinnamon Rolls

Rice pudding is a well known comfort food all over the world. We know it here as ‘kheer‘, a creamy milk-based dessert from India that gets prepared and eaten on auspicious occasions [or anytime you have some left over or overcooked rice that needs to be converted into something better and sweeter!] Mexico also has its own version of rice pudding which combines condensed milk and cinnamon to give arroz con leche, a thick rice pudding, though similar types of this dessert are popular throughout Central and South America with slight regional variations.

The recipe, taken from Mommy’s Home Cooking, is sweet enough without the addition of sugar I believe. My can of condensed milk has been waiting for so long in the kitchen drawer that it turned into dulce de leche on its own helped by the blazing summer we have been experiencing lately. The only way I could enjoy my arroz con leche was to let it chill for a couple of hours before topping it off with a dash of powdered cinnamon and nutmeg.

ARROZ CON LECHE

Ingredients:

5 cup whole milk, warm

1 to 2 cinnamon sticks

2 strips of lime zest

1 pinch of kitchen salt

1 cup long grain white rice

1/2 can (196g) condensed milk

1 tablespoon unsalted butter

Ground cinnamon, to taste

Method:

  • Heat, in a medium-size heavy saucepan, over medium heat 3 cups of milk and cinnamon stick.

  • Add lime zest, and salt. Bring to a boil, uncovered. When it starts to boil reduce the heat to low.

  • Add the rice and cook for 10 to 15 more minutes or until milk is almost completely evaporated.

  • Continue adding milk, stirring constantly, 1/2 a cup at the time, until it is absorbed by the rice.

  • With the last 1/2 cup of milk, add condensed milk and cook for 2 to 3 minutes until thickened.

  • Be aware that as the rice cools it thickens. Turn off the heat. Add butter and stir to incorporate.

  • If the cooled pudding is too thick, enough add heavy cream to achieve the desired consistency.

  • Let cool uncovered. Serve warm or cold sprinkled with ground cinnamon to taste. Serves 6-8.

Arroz con Leche

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,741 other followers