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Chocolate Cream and Cinnamon Sugar

Chocolate Cream and Cinnamon Sugar

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makes about 2½ cups (enough to fill about 16 sufganiyot) Servings

Once you master the sufganiyot (click for recipe) technique, you can fill it with whatever you like, including this chocolate cream.


  • ¼ cup natural unsweetened cocoa powder
  • 4 oz. semisweet chocolate, chopped
  • 2 teaspoons ground cinnamon

Recipe Preparation

  • Heat milk in a medium saucepan over medium heat until steaming. Meanwhile, whisk egg yolks, sugar, cocoa powder, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.

  • Remove from heat and whisk in chocolate until melted and mixture is smooth. Transfer pastry cream to another medium bowl and press plastic wrap directly onto surface. Chill until set, at least 2 hours or up to 4 days.

  • Mix sugar and cinnamon in a small bowl. Dip 1 side of warm sufganiyot in cinnamon sugar; fill with chocolate cream.

Recipe by Uri Scheft, Rinat Tzadok,

Nutritional Content

Calories (kcal) 110 Fat (g) 4.5 Saturated Fat (g) 2.5 Cholesterol (mg) 55 Carbohydrates (g) 19 Dietary Fiber (g) 1 Total Sugars (g) 16 Protein (g) 2 Sodium (mg) 45Reviews Section

Cinnamon Chocolate Cookies Recipe

This chocolate cookie rolled in cinnamon sugar has made it to the top of our favorite cookie list. Think of these as a chocolate snickerdoodle. Jump to the Cinnamon Chocolate Cookies Recipe or read on to see our tips for making them.

– This Recipe is Sponsored by Gold Medal Flour –

We actually adapted these from our recipe for Perfect Snickerdoodles. They are very simple to make and keep quite well. You can even make the cookie dough ahead of time and refrigerate up to three days or freeze for even longer. There are more than a few bags of frozen cookie dough hidden away in our freezer for when the next chocolate craving hits.

YOU MAY ALSO LIKE: Easy double chocolate cookies with butter, cocoa powder and chocolate chunks. Jump to the Chewy Double Chocolate Cookies Recipe.

Ingredients Needed For this Chocolate Cinnamon Rolls

For the dough:

  • Milk – I used whole milk for the best flavor, and texture. You need this warmed to about 115F in order to activate the yeast. I used Red Star platinum yeast and follow the guidelines on the package, so if you are using a different yeast brand it’s always best to check the package to see what temperature they call for with the liquids. Make sure the milk isn’t too hot or it will kill the yeast. And if the milk is cold, it won’t properly proof the yeast and get it activated to work!
  • Instant Dry Yeast – I used Red Star Platinum yeast, I think it’s just superior in quality and highly recommend. I used 2 1/4 teaspoons which is the amount in one package of yeast. Yeast can expire so you want to make sure your yeast is bubbling and foamy before proceeding with the step. And make sure your milk isn’t too cold or it won’t proof. And too hot it will the yeast so be sure to check the temperature!
  • Butter – I used unsalted butter so I can control the amount of salt. Salted butter can vary by brand as to how much salt they use so I like to use unsalted so I can control the amount of salt.
  • Eggs – You need two room temperature eggs. Eggs will help to make for a rich dough! I bring my eggs to room temperature quickly by placing them uncracked into a bowl of warm water for 10 minutes before using.
  • Flour – I used all purpose flour for this recipe. The best thing you can do is to invest in a kitchen scale and weigh your flour! Overmeasuring your flour is the biggest blunder bakers make. And too much flour will result in a very tough, dry cinnamon roll. I start by adding 4 cups of flour and then if the dough is way too sticky I will add in a little at a time up to an extra 1/2 cup more. But if you are measuring by volume, then be sure to read this post on How To Measure Flour.
  • Salt – You always need a little salt to help strengthen the dough! Salt is very important in baking.
  • Sugar – Of course we need some to sweeten things, but it also helps to tenderize our dough as well!

For the filling:

  • Unsalted butter – We will use more butter to spread onto the dough to help the filling stick. Make sure your butter is VERY SOFT so you can spread it easily.
  • Brown sugar – I love brown sugar rolled up into my cinnamon rolls! Make sure to pack it down in your cup while measuring to get an exact measurement.
  • Cinnamon – Of course cinnamon rolls need cinnamon! I like to use mix the cinnamon with the brown sugar to get it evenly combined before spreading over the softened butter.
  • Miniature chocolate chips – This is what makes these cinnamon rolls extra decadent. Chocolate chips! I used miniature chocolate chips so they would “fit” better, and there would be more chocolate in every bite.
  • Heavy cream – Ok this is a new cinnamon roll secret to baking up perfectly, fluffy cinnamon rolls. Heavy cream gets poured over the risen rolls right before baking. It sort of soaks in and creates the fluffiest rolls you will have ever eaten.

For the icing:

  • Cream cheese – I used softened full-fat cream cheese in this glaze. I love the tang that the cream cheese brings to these rolls and balances out all the sweetness.
  • Powdered sugar – This is key to sweetness but also for texture in creating a smooth glaze.
  • Butter – Yes more butter. Forgive me. But just a little bit for richness.
  • Vanilla – A little vanilla extract for flavor is needed, and pure is always best. I think the artificial stuff has, well, an artificial taste! So use pure for the best flavor.
  • Unsweetened cocoa powder – This is what makes this a chocolate cream cheese frosting. You could use a dutch cocoa powder but would be more of a richer, dark chocolate icing.
  • Heavy cream – Without this rich ingredient, the icing is well not icing! It’s way too thick! So thin out the frosting with a little heavy cream for the perfect consistency.

  • Nutritional Sample Size per 1/2 cup
  • Calories (kcal) : 350
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 125
  • Sodium (mg): 105
  • Carbohydrates (g): 44
  • Fiber (g): 1
  • Protein (g): 6
  • In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the milk over medium heat and add the chocolate, whisking often until the chocolate has melted and the milk is hot and just about to simmer, about 5 minutes. Add the dulce de leche and whisk until it melts, 1 to 2 minutes. Remove the pan from the heat.
  • In a large bowl, beat the egg yolks until blended, about 30 seconds. Whisk about 1/2 cup of the hot milk-chocolate mixture into the yolks and then beat in another 1/2 cup. Slowly whisk in the remaining hot liquid and then pour the mixture back into the pan. Heat the mixture over medium to medium-high heat, stirring constantly, until it reaches 180°F and just begins to thicken it will look like it’s about to boil. Remove from the heat and whisk in the evaporated milk and cream, whisking until the mixture begins to cool. Strain to remove any cooked pieces of egg and refrigerate until it’s colder than about 60°F, at least 2 hours or as long as 24 hours, stirring occasionally.
  • Add the pecans, if using, and freeze the mixture in an ice-cream machine (following the maker’s instructions) until the ice cream is very thick and cold. Transfer to a resealable plastic or stainless-steel container and freeze until it’s firm enough to scoop, at least 3 hours.

To make your own dulce de leche: In a saucepan, combine one 14- or 14-1/2-oz. can of sweetened condensed milk with 1/4 tsp. pure vanilla extract. Simmer very gently, stirring frequently, until very thick and golden brown (it may get lumpy but will eventually smooth out), about 20 minutes. The caramel keeps in the refrigerator for at least a week.

Recipe Summary

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 4 eggs
  • 1 cup water
  • 1 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.

In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.

Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Cinnamon Sugar Stars & Chocolate Dipping Sauce

W ith the Oscars around the corner, I wanted to share my favorite little treat to enjoy while watching the star-studded event – Cinnamon Sugar Stars and Chocolate Dipping Sauce! They’re similar to churros if you have ever had them, they’re ready in minutes, and oh so delicious. They’re the perfect star-shaped food to serve to guests to enjoy while watching the award show. I love party recipes that are also cute and these stars? The perfect treat for the Oscars!

I also love the “individual treat” idea I’ve picture below with mini martini glasses filled with the chocolate sauce served with a plate of the cinnamon sugar stars. Or serve a larger dish of the chocolate sauce for everyone to share. The chocolate dipping sauce has cinnamon in it which gives it a little extra “something” that I just love. You can even add a little heat with 1/4 teaspoon of cayenne pepper.

Chocolate Cream and Cinnamon Sugar - Recipes

Click on book to visit Amazon

WINING AND DYING, the tenth book in the Cookbook Nook Mystery series by Daryl Wood Gerber, is another delicious addition to a charming series. With food, wine, and art galore showcased on the pages, the reader can’t help but become immersed as they catch up on Jenna Hart’s latest adventure. Trying to plan her wedding to Rhett, run her Cookbook Nook shop, and participate as a competing artist in Crystal Cove’s fifth annual Art and Wine Festival, Jenna never has a dull moment. With all the activities doing on, the reader is given a true sense of the type of person Jenna is – caring, kind, a good listener, and a great friend – to all that she meets. I adore her relationship with her close friends and her family, which includes her co-shop-owning Aunt Vera and her ex-FBI father. One of the strengths of this series are the characters and it’s been a delight watching them grow and change over the years… and all for the better. Another thing I’ve truly enjoyed that as owner of the Cookbook Nook, Jenna stocks a large variety of cookbooks of which she mentions several to fit the theme of the ongoing festival. I’ll have to admit I adore cookbooks and often research and sometimes purchase those cookbooks mentioned on the pages.

When a contentious fellow art contestant is found murdered and it’s clear that the suspect (one of Jenna’s bff’s husband and fellow contestant) has been framed, Jenna vows to help her friends and prove his innocence. But as she delves into the hidden life of the victim, nothing is quite as it seems. In fact, other friends of Jenna just might have reasons to have wanted the man dead which added to the suspense and had me turning pages until the very end. The clues were well placed and there were several twists that had me gasping out loud. With an unexpected reveal, the threads of the story came together in a highly satisfactory conclusion and has me eagerly waiting for the next book!

You can always count on Ms. Gerber providing mouthwatering details about the delectable dishes served around town and at the Cookbook Nook Café. To satisfy the home cook, she provides several recipes at the back of the book and they all sound fantastic! One of the recipes that I just had to try was her Chocolate Mint Muffins. With a generous portion of of both cocoa powder and Andes Chocolate Mints, these rich treats could very well be classified as dessert cupcakes since they’re so scrumptious!

Amazon Synopsis

Crystal Cove is buzzing with the launch of its fifth annual Art and Wine Festival, when local wineries are paired with local artists to show off their latest creations. Jenna’s thrilled to be showing one of her own amateur paintings at the fair, but her excitement quickly fades when an up-and-coming artist is murdered. What’s more, all the evidence points to a good friend of Jenna’s as the culprit, and she’ll have to use all her wits to prove his innocence before he paints himself into a corner.

Certain that her friend is being framed, Jenna tries to blend in as she starts digging into an array of colorful suspects, including a tech guru with a penchant for stalking women, the mayor’s wayward son, and an older art instructor who might have been closer to the victim than anyone would have guessed. Jenna will have to wine and dine her way through all the clues before she can see the full picture and put the real killer behind bars—all the while avoiding her own brush with death . . .

Recipe Summary

  • ½ cup brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ cup dark brown sugar, or more to taste
  • ½ cup chopped walnuts, or more to taste
  • 1 teaspoon ground cinnamon, or more to taste
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup sour cream
  • 3 eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.

Stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. Whisk flour, baking soda, baking powder, and salt together in third bowl.

Beat butter and white sugar together in a large bowl with an electric mixer until creamy. Mix sour cream into butter mixture. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.

Stir flour mixture into butter mixture add chocolate chips and stir until batter is well-combined. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture over the top of the batter. Pour remaining batter over the top. Spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the baking dish.

Chocolate Ice Cream with Ceylon Cinnamon

It’s amazing to me what an impact small tweaks can have on the final taste of a recipe. That hit of fresh mint on your Thai noodles light cream instead of milk for a silkier quiche or the round sweet taste of melted butter (not oil) to roast your asparagus.

It’s what I love most about recipe development: tweaking, substituting and tasting until I arrive at the magic combination that blows my taste buds away.

It’s also, sadly, my biggest stumbling block. I usually don’t have the time and space I need to tweak and fiddle with a recipe until it’s perfect. (See here, here, and here for all my sob stories).

Despite this, I am hooked on the process. I manage to perfect a recipe just often enough to keep me coming back, testing and re-testing (even if only once a year) to find a magic flavour hit again.

For example, this chocolate-cinnamon ice cream, of which I am eating (really, devouring) my third bowl. I made it for the first time last summer, when my son begged me to add cinnamon to the rich chocolate ice cream I was in the middle of making.
Ah, yes, my son, who never shows an interest in cooking except to interrupt my flow with wild and crazy flavour ideas.

I can’t imagine now why I agreed with his suggestion. Maybe he Bambi’d me with his big hazel eyes, or maybe I was looking for another excuse to include the stupendously delicious Ceylon cinnamon in my recipes. Ceylon cinnamon, otherwise known as ‘True’ cinnamon, has been the focus of a long-standing food-love affair in my house. We have been sprinkling it on everything from oatmeal to applesauce, cooking it in pilaf and chai, and sometimes just opening the jar to take in the smell.

Ceylon cinnamon is delicate, fragrant and fruity where our ordinary cinnamon is heavy, spicy and robust. Ordinary cinnamon is actually from a closely related species called Cassia, which has a thicker bark, darker colour, harsher flavour – a flavour which cruelly overpowers its traditional cooking partner, the apple. Ceylon cinnamon is a perfect kitchen player – flirty in flavour, light on its feet, exotically sweet and spicy.

I have a place for both Ceylon and Cassia cinnamons in my kitchen, but I reach more and more frequently for Ceylon because, well, it just tastes better. I bought mine through South China Seas Trading Company in Vancouver, but you can buy it locally at Ottavio Delicatessen.

Now, about this ice cream. I did mention that it’s three-bowls-good, didn’t I? Not only because of how the delicate spiciness of the cinnamon plays off the fruity cocoa-rich base, but because there is something so satisfying about a bowl of creamy homemade ice cream.

However, when I made the chocolate-cinnamon ice cream for a second time this summer, I was mildly disappointed. It was good, but not as spectacular as I remembered. Last summer, I kept hiding the container in new spots in the freezer so that it wouldn’t disappear too quickly. This time, I left it front and center. I knew I wasn’t imagining things, because my son, Ruben, felt the same way.

“It doesn’t have enough cinnamon,” he said. (Which was odd, because I had put 1/4 tsp more cinnamon in this time.)

I revisited my notes, wondering what I had missed, or what I could have done differently. Was it possible, I asked Ruben, that I could have used a different kind of cocoa last year? Natural cocoa instead of organic Dutch-processed?

“You’ll have to make another batch to compare, Mom,” quoth my most wise and learned child.

Twist my rubber arm, I made another batch the very next day, changing only the type of cocoa powder I used. BINGO! it was a whole new ice cream! THIS was the flavour I remembered! The fruity, slightly tangy chocolate playing against the fruity, slightly spicy Ceylon cinnamon in a flavour-made-in-heaven kind of way. The Dutch cocoa was rich and chocolaty, but completely dull when compared to the party in my mouth brought on by the natural cocoa.

Amazing (I’ll say it again) what an impact a small tweak can have on the final taste of a recipe. Amazing.

Makes 5 to 6 cups
The flavour of this ice cream is dependent on the use of true cinnamon (i.e. Ceylon cinnamon) and natural cocoa powder. The use of Dutch-process cocoa and/or standard cinnamon will alter the results (although possibly still tasty).

2 oz (54 gm) bittersweet chocolate
1/3 cup (35 gm) natural (non-alkalized) cocoa (i.e. Fry’s)
1 to 1-1/4 tsp Ceylon cinnamon (true cinnamon)
1-1/2 cups whole milk
4 egg yolks
1 cup granulated sugar
1/4 tsp salt
2 cups whipping cream
1/2 tsp vanilla
Optional – 4 oz bittersweet chocolate, finely chopped (

Chop the 2 oz bittersweet chocolate roughly. Place in a medium-large bowl along with the sifted cocoa powder and the Ceylon cinnamon. Set aside.

Mix together the milk, egg yolks, sugar, and salt in a small pot. Be sure to use a pot with a heavy bottom. Whisk well to combine. Place the pot over medium-high heat and cook, whisking constantly, until steam starts to rise from the top. (It is very helpful to use your flat whisk for this and the next part). Reduce heat to medium or medium-low and cook, whisking constantly, until the mixture is slightly thickened (coats back of the spoon) – about 175 F on an instant-reading thermometer. Immediately pour mixture through a sieve into the bowl with the chocolate, cocoa, and cinnamon. Whisk well until combined and smooth.

Pour in the whipping cream and vanilla and mix again. Transfer the mixture to a storage container or two jars and place in the refrigerator for at least 4 hours to chill completely. Mix well again before freezing.

Freeze mixture according to manufacturer’s directions in an ice cream maker (I use my trusty Cuisinart). In the last few minutes of freezing (usually after about 20-25 minutes) pour in the optional chopped chocolate and allow to mix thoroughly. Transfer frozen mixture (it will look like soft-serve ice cream at this point) to a container with a tight-fitting lid and place in the freezer for at least 4 hours to harden before serving.

  • 1 large yellow plantain
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • Hershey's chocolate syrup
  • Prepared whipped sweet cream

Step 1

Peel plantain and cut on bias into 1/2 inch pieces. In a skillet over medium heat combine oil and butter. Fry plantains until brown on one side (about 4 minutes) and turn to brown other side (3 to 4 minutes). Remove from pan to drain on paper towel. Sprinkle with cinnamon and sugar. Transfer to serving plate. Drizzle with chocolate syrup. Garnish with prepared whipped cream and serve immediately.

  • If you’re looking for a more challenging recipe try out these Homemade Churros.
  • OR if you prefer a softer more pillowy treat, these Sopapillas will hit the spot.
  • For a fun twist on a classic these Sopapilla Cheesecake Rollsare always a hit.
  • Add a sprinkle of cinnamon to the top of this Tres Leches Cakefor an all time favorite!
  • These Authentic Bunuelos are almost like a big cinnamon tortilla chip and a fun dessert recipe to try.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section. Thanks!

Watch the video: Churros Rezept. Brandteiggebäck mit Zimtzucker und Schokoladensauce. Sallys Welt (August 2022).