Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Ingredients

Brown Sugar Cinnamon Sweet Potato Fries

  • 1 lb sweet potatoes (approximately 1 sweet potato)
  • 1 tablespoons coconut oil, melted
  • 1 tablespoons cornstarch
  • 2 tablespoons cornmeal
  • 2 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Easy Butterscotch Marshmallow Dip

  • 1 cup marshmallow fluff
  • 3 tablespoons butterscotch chips
  • 1/2 teaspoon coconut oil, melted
  • 1 tablespoon milk
  • 1/2 teaspoon cinnamon
Instructions
  1. Preheat oven to 425F degrees. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
  2. Wash, peel and cut potatoes into ¼ inch wide fries. Add fries to large bowl and toss with cornstarch until thinly coated. Discard any extra cornstarch. Add coconut oil and toss to coat. Add cornmeal, brown sugar, cinnamon, salt, nutmeg and cloves and toss to coat (its okay if there is brown sugar mixture left in the bowl).
  3. Evenly space sweet potatoes on prepared baking sheet so that they are not touching (otherwise they will steam instead of bake) and sprinkle any remaining brown sugar mixture over top. Bake on the upper middle rack for 20-25 minutes, rotating pan half way through so they bake evenly. When fries are cooked, broil 3-5 minutes, rotating half way through, or until golden and edges start to brown
  4. To make the marshmallow fluff, add butterscotch chips and 1/2 teaspoon coconut oil to a small bowl and microwave on medium heat for 30 seconds, stir, then continue to microwave and stir at 30 second intervals until softened and easy to stir (1-2 minutes).
  5. In a separate bowl, add marshmallow fluff and 1 tablespoon milk. Microwave on medium for 20 seconds. Add melty butterscotch and cinnamon and stir until evenly combined.
  6. Enjoy!

Maple Cinnamon Granola

Maple Cinnamon Granola

Maple Cinnamon Granola

Ingredients
  • 2 cups of rolled oats
  • ⅓ cup pecans, roughly chopped
  • ¼ cup pistachios, roughly chopped
  • ¼ cup slivered almonds
  • ¼ cup sunflower seeds
  • ¼ cup pepitas
  • 1½ tsp ground cinnamon
  • ¼ tsp sea salt flakes
  • ⅔ cup maple syrup
  • 2 tbs coconut oil, melted
  • ⅓- 1/2 cup dried cranberries, sultanas or other dried fruit (optional)
Instructions
  1. Preheat the oven to 120 Celsius (250 Fahrenheit) and place the oats, nuts, seeds, salt flakes and cinnamon in a bowl. Toss to combine. Add the maple syrup and coconut oil and toss to combine, making sure everything is evenly coated.
  2. Spread the mixture out on a tray lined with baking paper and bake for 1 hour, stirring every 30 minutes or so to ensure the mixture browns evenly. When golden leave to cool. Add the cranberries, if using, and store in air tight jars.

Cinnamon Sugar Pecans Recipe

Cinnamon Sugar Pecans Recipe

Ingredients

  • 1 egg white
  • 2 teaspoons water
  • 2 teaspoons pure vanilla extract
  • 1lb pecan halves
  • 1 cup sugar
  • ½ – 1 tablespoon ground cinnamon (your preference)
  • ½ teaspoon salt

Directions

  1. Preheat oven to 250 degrees
  2. Spray a baking sheet with cooking spray
  3. Mix sugar, cinnamon and salt in a large ziploc bag
  4. Whisk egg white, water and vanilla in a large bowl until frothy (you can use a fork or electric mixer, either works just fine)
  5. Add pecans to large bowl and stir to combine, coating each pecan in egg white mixture
  6. Pour coated pecans into ziploc bag, seal and shake to fully coat in cinnamon/sugar mixture
  7. Spread out in a single layer onto prepared baking sheet
  8. Bake for 1 hour, stirring every 20 minutes.

Apple Rings with Cinnamon

Apple Rings with Cinnamon

 

Apple Rings with Cinnamon

Ingredients

  • 1 large egg white
  • 1 cup water
  • 1 tablespoon vanilla
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 6 large Granny Smith apples, peeled
  • Canola oil for frying
  • Cinnamon sugar for garnishing
  • Caramel sauce, warmed

Instructions

  1. Whisk egg until frothy and then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples.
  2. Slice peeled apples into 1/2 inch thick slices across the apple’s diameter (you will get about 4 slices per apple). Using varying sized biscuit cutters, cut “rings” out of apple slices so that the rings are a little thicker than 1/4 inch each, discarding smallest circle containing core.
  3. Heat oil to 350 degrees. (Caution: Don’t let oil get too hot – your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.)
  4. Dip apple rings into batter, letting excess drip off. Cook in oil in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce.

Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull-Apart Bread

Ingredients
For the dough:

  • 2¾ cups all-purpose flour, plus more as needed
  • ¼ cup granulated sugar
  • 2¼ tsp. instant yeast
  • ½ tsp. salt
  • 4 tbsp. unsalted butter
  • 1/3 cup whole milk
  • ¼ cup water
  • 1 tsp. vanilla extract
  • 2 large eggs

For the filling:

  • 4 tbsp. unsalted butter
  • 1 cup sugar
  • 2 tsp. ground cinnamon
  • ½ tsp. freshly grated nutmeg

Directions:

  1. To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a soft dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.  (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  Let stand at room temperature 30 minutes before proceeding.)
  2. While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.
  3. Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and let rest for 5 minutes.
  4. Roll the dough out into an approximately 12 x 20-inch rectangle.
  5. Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.  (Don’t be a wuss…use all of it!)
  6. Cut the dough into 6 equal slices, then stack ontop of each other.
  7. Cut the stack into 6 equal pieces again.
  8. Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.
  9. Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.